Oreo Truffles

Sometimes adults need to indulge and this will satisfy your sweet tooth. Its pretty easy to make, but dipping the chocolate takes some patience.

Ingredients:
1 package of Oreos
1 12 oz. package of full fat Philadelphia cream cheese (do not used whipped or light)
2 packages of chocolate chips ( white, dark, mile or semi-sweet). I used white chocolate, YUM.
Optional decorations: sprinkles, chopped peanuts, cookie crumbs

Directions:
Place package of oreos in a food processor and mix to a crumble. Transfer to a mixing bowl and fold in cream cheese to make one big brown ball of dough. It should be folded with a solid color with little to no cream cheese showing.

Break off small pieces and roll into balls, should make 3+ dozen pending on size of balls, think 2 bite size.

Place on cookie sheet lined with parchment paper and freeze for 30 minutes or until hardened.

Melt chips in double boiler. If you don't have one, fill a saucepan with a few inches of water and place a ceramic bowl on top. Pour chips in bowl and steam from saucepan will melt chocolate.

Dip truffles in chocolate and then any desired decorations
(i skipped the decoration part and just dipped in white chocolate).

Note: chocolate hardens quickly so you need to dip a few balls at a time and melt a few handfuls of chocolate at a time. Lift truffle from chocolate using 2 forks or your hands, this is the tricky part.

Return to freezer for 15 minutes. I let them thaw for an hour before serving.

Enjoy!

Fresh Spinach and Artichoke au Gratin

I wanted to make Spinach and Artichoke Au Gratin, but I wasn't sure how it would come out using fresh, uncooked spinach...most recipes call for the frozen stuff. I almost steamed the spinach or blanched it, but ultimately, laziness ruled the day and I just used raw spinach. Worked out fine! Again, there's a recipe I used as a jumping off point (here), but made some significant changes.

Not the most low-cal recipe, but both of my twins will eat vast quantities of this...the only way they'll eat spinach!


Ingredients:

1/3 pound spinach, coarsely chopped
2/3 of a 14 oz. can of artichoke hearts (non-marinated, drained), coarsely chopped
6 oz. cream cheese
2 Tablespoons butter
1/4 cup Parmesan cheese

Directions:

Preheat oven to 375 degrees

Soften cream cheese and butter in the microwave for about 20 seconds until it can be stirred together.

Mix in artichoke hearts, spinach, and parmesan cheese. Transfer to a baking dish (or just make the whole recipe right in the baking dish from the get-go...that's what I did!)

Bake for about 20-25 minutes. Serve with chips, bread, and/or veggies for dipping.

Cornbread Taco Bake

Ingredients
1lb browned ground beef
2oz taco seasoning mix
15oz canned vegetarian chili with beans
2 C shredded mexican cheese
2 pkg (8.5oz each) corn muffin mix
11oz Mexi-Corn (sometimes called Fiesta Corn), drained

Directions
Pre-heat oven to 375*
Mix beef and taco seasoning according to package directions
Stir in chili and 1 cup of cheese
In separate bowl, prepare corn muffin mix according to package directions
Stir in mexi-corn and remaining 1 cup of cheese.
Spoon ground beef mix onto bottom of 9x13 dish
Top with cornbread mix
Bake for 15-20min

Stuffing Balls

Ingredients
1.5 lb. ground pork
1 pkg. (6 oz.) chicken stuffing mix
1 can cranberry sauce
1 egg
1 c. water
2 Tbsp butter, melted

Directions
Heat oven to 325ºF.
Cook pork in large skillet until cooked through, stirring frequently; drain.
Place in large bowl; cool slightly.
Stir in stuffing mix, cranberry sauce, egg and water; mix well.
Shape into 16 balls
Place on foil-covered baking sheet and brush with butter.
Bake 20 min. or until done