Friday, January 14, 2011

Easy Oreo Truffles

Want to try this! Got like 1,000 reviews on All Recipes and a 5/5 score

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Thursday, January 13, 2011

Roasted New Potatoes

This recipe is AWESOME! I put tin foil down on the pan and did it at 425 because I was cooking chicken at the same time. Moved the rack to the lowest I could in the oven. Didn't measure the olive oil salt and pepper, but it still worked great! Cut side was down.

3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Easy Chocolate Clusters

Crockpot recipe from Taste of Home Crockpot book I want to try:

2 lbs white candy coating, broken into small pieces
12 oz (2 cups) semisweet chocolate chips
1 pkg (4 oz) german sweet chocolate
1 jar (24 oz) dry roasted peanuts

In slow cooker combine candy coating, chocolate chips and german chocolate. Cover and cook on high for 1 hour. Reduce heat to low, cover and cook 1 hour longer or until melted, stirring every 15 minutes. Add peanuts, mix well.
Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temp. 3 1/2 dozen

Sunday, January 9, 2011

Homemade Ornaments

Homemade Ornaments
1 c. salt2 c. flour1 c. water
Blend salt and flour. Add water slowly, a little at a time. Knead dough 7-10 minutes until firm.
Roll dough to about 1/4″ thick. Use cookie cutters to cut out Christmas ornaments. Using a nail, make a hole in the top of each ornament for thread. Bake on a cookie sheet at 325° for 30 minutes. (Test for hardness.)
When cool, varnish to protect from moisture. Draw a design with white glue and sprinkle with glitter or decorate as desired. But, please, do not eat.


I would like to try this recipe at Christmas next year instead of the other recipe:

Foolproof Holiday Fudge (recipe courtesy
Makes 24 two-inch pieces
Vegetable oil cooking spray
2 cups sugar
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semisweet or white chocolate chips
1 teaspoon pure vanilla extract
1/2 cup crushed peppermint candy (optional – I don’t sully fudge with peppermint, personally)
Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy. Fudge can be stored in an airtight container at room temperature up to 1 week.