Oreo Truffles

Yes you heard that correctly...Oreo Truffles. These were just as popular as the Double Stuffed Chocolate Chip Cookies AND they only require 3 ingredients.

What you will need: 
1 package of double stuffed Oreos
4/6 oz of soften cream cheese (the amount is up to you)
White dipping chocolate



1. Crush the Oreos. You can use a food processor or in my case the Magic Bullet. It does not look like a lot when you are done, but all you will need is one package.

2. Mash up cream cheese and mix thoroughly with the crushed Oreos.





3. Roll these into tablespoon (or large depending on how many you need) balls

4. Place these on a cookie sheet covered with wax paper.

5. Place in the freezer for about 15 minutes or until solid.

6. While the Oreo balls are in the freezer prepare the white chocolate for dipping. I normally use Baker's chocolate because it does not require the whole "double boiler." Just make sure to stir every 30 seconds.

7. Dip half of the balls into the white chocolate. Once all the balls have been dipped you will take the remaining white chocolate and drizzle along the tops.

8. Place the truffles back into the freezer. Once the chocolate has hardened make sure to leave them in the refrigerator when you are not enjoying them!

Scalloped Potatoes and Ground Beef

So I had been looking for another use with ground beef and I came across this little gem. But beware this is cheesy.

What you will need: 
1 1/2 lbs ground beef
1 medium onion, chopped
1 small green bell pepper
4 garlic cloves
1/2 tsp dried chili pepper flakes
1/2 tsp salt
1/2 tsp ground pepper
5-6 russet potatoes (peeled and thinly sliced)
2 cups of shredded cheese

For the Sauce: 
2 cans condensed cream of chicken
1 small onion, chopped
3/4 cup light cream
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 tsp garlic powder
1/2 tsp salt


fresh ground black pepper

Preheat oven to 350.

In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.

Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.

For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.

In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.

Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.

Bake covered with foil for about 1 hour at 350 degrees F.

Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

Spring Beef & Vegetable Stew

One of the only reasons I subscribe to Woman's Day is because I always find great recipes. This was a pretty good one AND took no effort. It was a crock-pot recipe.

What you will need: 
1 16oz pkg of frozen pearl onions
1 14.5 oz can of diced tomatoes, drained
2 medium carrots
3/4 cup dry white wine
1 1/2 lb lean stew beef
salt and pepper
2 tbsp flour
Egg noodles
1 cup frozen peas
1 tbsp tarragon

In a 5 to 6 qt slow cooker combine the onions, tomatoes, carrots and wine.

Season the beef with 1/2 tsp salt and pepper, then sprinkle with the flour; toss to coat. Add to slow cooker and cook, covered, until the beef is tender. This will be 6 to 8 hours on low or 4 to 5 hours on high.

With twenty-five minutes left until you are ready to serve, cook the egg noodles according to package instructions. With about 5 minutes before serving add peas over the beef and cook, until heated through. Fold in the tarragon and serve over noodles.

Just add a small green salad and biscuits and you have a perfect meal.

Double Stuffed Chocolate Chip Cookies

I dont even know what to say about these. My agents would know what to tell you...THEY ARE GREAT...these hockey puck size cookies were gone before lunch and my agents dont arrive until 9/10am.

I call these milk dunking cookies...

What you will need: 
1 cup of butter
3/4 cup of brown sugar
1 cup sugar
2 eggs
1 tbs vanilla
3 1/2 cups of flour
1 tsp salt
1 tsp baking soda
1 1/2 cups of semi sweet chips (and in this case less is more)
1 pack/24 double stuffed Oreos


Bake at 350 for 13 minutes

Cream sugars and butter until smooth, but do not over mix. Beat vanilla and eggs.

Mix flour, salt and baking soda. Add this to the sugar mixture slowly. This mixture will be a little thicker than most of my cookie recipes, but dont worry it is right.

Once all the ingredients are mixed add in the chocolate chips. Do not add more! I promise from my experience less is more in this situation. (I was instructed to use 2 cups but that was too much and made the next process difficult.)

Here is where the fun begins. You will take about 2 tbls of cookie and create cookie dough balls. Place one ball on the top of the Oreo and another on the bottom. You will cup the dough and Oreo to seal the cookie dough around the Oreo. Make sure it is fully enclosed.

Place these on a cookie sheet. I recommend putting approximately 8 per cookie sheet as they will need plenty of space to bake. Once the cookies begin to brown you will take them out and let them sit on the cookie sheet for a few minutes (no more then 5 minutes).

Now here is the most important suggestion...do not eat these hot. For some reason the Oreo loses the "oreo-ness." Once they have cooled make sure to pour yourself a glass of cold milk because these are perfect milk dunking cookies.

Pineapple Upside Cupcakes

Wow...it has been a long time since I posted anything. I guess with my wedding less than free weeks away there has been a back-log of just about everything. So as I sit here with a few moments to well "do nothing" but watch some TV I thought I would work on a few of the meals/baked goods I have done over the last month.

So to start (again) is Pineapple Upside Cupcakes which were to honor a coworker who spent an afternoon hanging upside down in his car. He is okay, which is why we can have this laugh over a dessert in honor of his accident.

What you will need:
Duncan Hines Pineapple Upside Cake mix
butter
brown sugar
maraschino cherries
pineapple tidbits (save the juice)

This has to be the easiest recipe. These will make approximately 2 dozen.

Follow the instructions of the cake mix for oven temperature and time for baking. Spray your cupcake pan and dust with flour.

First, mix the cake batter but make sure to substitute the water with pineapple juice. This will add a more pineapple-y flavor.

Melt the butter and place 1 tsp. of butter in each cupcake cup. Place 1 tbsp. of brown sugar in each cup and a maraschino cherry in the center. Scatter pineapple tidbits around the cherry.

Scoop approx. 1/3 cup of pineapple cake mix into each cup.

Once the cupcakes have finished baking let them sit for approximately 5 to 10 minutes. Run a life along the edge of the cupcakes and invert the cupcake rake. Do not be surprised if a little brown sugar or pineapple remains. Just scoop it out and place it on top of the cupcake.

They are going to be super moist and a total hit!

Southwest Chicken & Rice

So in my new found enjoyment of blogging about food I have also noticed that I need to make sure my phone saves the pictures. In this case, after we had eaten our dinner and I did a good job of plating the meal did I realize the picture did not save. So please excuse the poor picture "setting" of the Southwest Chicken.

Now Anthony loves my standard chicken and rice AND one day I will post my mom's recipe. So I wanted to try something else that would be a little more time friendly. I love a 30 minute meal..

What you will need:
1 tbs oil
4 skinless boneless chicken breasts (equally sized)
1 can Tomato Soup
1 1/3 cup water
1 tsp chili powder
1 1/2 cups uncooked minute rice (white or brown)
1/4 cup shredded cheddar cheese (who are we kidding I used more)

In a medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set aside and pour off (or clean off fat and oil).

Add soup, water, chili powder. Heat to a boil.

Stir in rice. I let cook about half the cook time for the rice as indicated on the box. Then add chicken to the top, sprinkle with cheese. Reduce heat to low, cover and cook until chicken and rice are done. You will have to stir rice mixture, which is why I find it easier to almost cook the rice before adding the chicken. Make sure you have plenty of melted cheese.

This goes great with a mixed green salad and tortilla chips crunched on the top!

S'mores Brownies

Now I have said it before and I will say it again. Sometimes the best food is not always from scratch. My agents and I can attest to this.

What you will need: 
1 box of fudge/supreme brownie mix for a 13x9 pan
2 cups of marshmallows
4 or 5 graham crackers broken up into smaller pieces
1 cup of semi-sweet chocolate pieces

Prepare the brownies as directed on the box, but do not over bake.

Once the brownies are baked quickly take them out. Turn the over to broil (don't worry even Pyrex can go under a low broil for a minute or two). Sprinkle marshmallows, chocolate pieces and graham crackers on the top of the brownies. They suggest layering. I would layer marshmallow AND place under the broiler for 30 seconds to a minute. Then payer on graham crackers and chocolate. Place under the broiler for another 30 seconds to a minute. BUT WATCH carefully so the marshmallows don't catch fire, but you want to make sure they are golden brown.

I am telling you...these are TO DIE FOR!

Chicken N Dumplings

So I have not posted in a while...so here goes a few (yes most will be on automatic post...but who cares really). I made this about a month ago when it was cool for AZ standards. I think the high was around 50 for the weekend (ie. to cold to sit by the pool even with no breeze and a strong sun).

Back to the chicken n dumplings. This is from Paula Deen, but it is comparable to other recipes I came across that did not consist of taking biscuit mix and dumping some chicken mixture over it.

What you will need:
1 (2.5 lbs) chicekn (cut into 8 pieces)
3 ribs of celery, chopped
1 large onion. chopped
2 bay leaves
2 chicken bouillon cubes
1 tsp house seasoning (ie. salt, pepper, garlic powder)
1 can condensed cream of celery or chicken soup

Dumplings:
2 cups all purpose flour
1 tsp salt
ice water

Start the chicken, celery, onion, bay leaves, bouillon and house seasoning in a large pot. Add 4 qts of water and bring to a simmer over medium heat. Simmer until the chicken is tender (about 40 minutes). Remove the chicken and remove skin and separate the meat from the bones. Also remove the bay leaves. Add the chicken back to the pot.

While the chicken continues to simmer prepare the dumplings. Mix flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sided of the bowl, gradually incorporate about 3/4 cup of ice water. Knead dough into a ball.

Dust flower onto a clean surface. Roll out of dough working from the center to the 1/8 inch thick. Let dough relax.

While the dough rests add the cream of celery soup and let simmer. If the stew is still too thin gradually add in cornstarch before adding dumplings. (I wont lie I still didnt get the stew as think as I wanted...so suggestions welcome).

Cut dough into 1 inch pieces. Pull a piece in half and drop into the soup. Repeat, but do not stir once the dumplings have been added or until they have cooked. If you need to stir do so slowly.

Once ready spoon into a bowl and serve with biscuits or corn bread (my two preferences).

I Love a CASSEROLE!

So it is important to understand a few things. First, I do not always cook from scratch. If there is an easier way to make my meal I will take it (most of the time) AND I love something with only a handful of ingredients. Second, I love to cook for leftovers b/c I hate cooking during the week. Third, there is nothing like a cook "casserole." Unfortunately, Anthony is not a casserole fan so many times I cook these during his long swim meet weekends!

Beef Taco Bake
1 lb ground beef
1 can Condensed Tomato Soup
1 cup Picante Sauce (do not use salsa... I have tried and the real thing is better)
1/2 cup milk
6 flour 8 inch tortillas (or 8 corn 6 inch tortillas cut into 1 inch pieces
1 cup of shredded cheddar cheese


Preheat oven to 400F.


In a medium skillet (deep sided is better) over medium/high heat brown beef. Drain and rinse.

Return meat and add soup, picante sauce, milk and stir. Once everything is mixed together add tortillas and 1/2 cup of cheese (or more b/c I love cheese) and stir until everything is evenly coated. Dump everything into a 2-quart baking dish. Cover

Bake at 400F for 30 minutes or until bubbly hot. Uncover and sprinkle 1/2 cup of cheese on top. Let bake another 5 minutes.

Remove and let cool.


This goes great with a mixed green salad, but you have to make sure to add some crunchy tortilla chips.

Birthday Cake (Chocolate Peanut Butter Nirvana Cake)

So my birthday is on Wednesday and I normally always request a Mrs. Field Cookie cake, but the last few years I normally do not get it. Whether it is now living in AZ or snow or the flu... something always comes up and Mrs. Field's Cookie cake does not make it to me. However, this year I may have found a new replacement.

Let me first add that this is a bundt cake AND I always associated bundt with something only old people bake. No idea why but I did...I also am not a fan of chocolate cake OR Devil's Food...in any case I decided to give this cake a try.

Chocolate Peanut Butter Nirvana Cake

(as found on pillsburybaking.com) 

Cake

* Flour No-Stick Spray OR sift flour into the pan over regular no-stick spray

* 1 box of Devil's Food Cake (find some with added pudding in the mix)

* 1/2 cup vegetable oil

* 1 1/4 cups water

* 4 large eggs

* 1 (3.9 oz) package of instant chocolate pudding mix

* 2 cups semi-sweet chocolate chips

Frosting

* 1/2 cup whipped supreme vanilla frosting

* 1/2 cup creamy peanut butter

* 1/4 tsp almond extract

* 1/2 cup milk

Heat Oven to 350 F. Spray the bundt pan with no-stick spray.

Combine cake mix (do not follow box instructions), oil, water, eggs and pudding mix in a large bowl on low speed until moistened. Once everything is moist mix on medium speed for about 2 minutes. Add in chocolate chips and pout batter into the pan. 

Bake for 50 to 55 minutes or until the toothpick comes out clean. (I noticed that at about 45 minutes it was coming clean, but staying in for 50 minutes was perfect. I assume it is the "extra" pudding mix). Cool cake in the pan for about 20 minutes. 

While the cake is cooling beat frosting, peanut butter, almond extract and milk in a medium bowl until smooth.

Once the cake is cool...spoon frosting onto the cake. 

Side note: the frosting is so light that is does not overpower the cake. My only suggestion would be a little less almond extract. It was a little strong for my taste. 

A Great Starting Point: Aunt Dawn's Cookies

So I have been inspired to blog (a little more each time I visit someone else's blog). I have no idea why I want to except for the fact I love to bake and try new foods. It is important to state one thing...I am not always about doing everything from scratch (at least not meals) because I do not always have time to do all the leg work. My theory is "why recreate the wheel when something is already done for me." So not everything will be from square one, but I will post what I think is good AND only those meals or baked items that actually turn out. I wont lie. Some things I have made I just dont like!

Now... you will likely see that I bake a lot, but there is no way I could eat it all. However, I do not eat it all. 9 times out of 10 I bring most of what I bake to work because I have a group of 12 agents who can go through 3.5 dozen cookies before lunch (and they dont even get to the office til 9 or 10am).

So back to Aunt Dawn's Cookies.

What some people do not realize is that no one makes a Chocolate Chip cookie like my Aunt Dawn. No one. She taught me how to make these AND no matter how hard I try they never turn out the same. But they are still popular.

To start you will need:
3/4 cup light brown sugar
3/4 cup white sugar
2 stick of butter (softened)
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 eggs
2 1/4 cup all purpose flour
chocolate chips
walnuts (optional)

Preheat to 375. Bake 8 to 10 minutes.

Important note: the butter should be softened by sitting out. Do not put it in the microwave. Honestly, let it sit out all day until you are ready. When you tough the top of the butter it should just show your finger print.

Cream: sugars, butter, eggs, vanilla, baking soda, salt until well blended, but only until it has "fluffy" peaks. Do not over mix. (Growing up this was my favorite part to taste test AND my awesome aunt would let me. I still do despite the whole raw egg thing...)

Add in flour about half a cup at a time until it looks like this:


Once you have your cookie batter it is time to add in your chocolate chips and walnuts. I do not measure this out. It all depends on my mood and how much I want.

Using two spoons I drop about a spoonful of cookie dough on the cookie sheet. This is not an exact science...just make sure you use about the same amount of dough each time so they bake evenly. Bake between 8 and 10 minutes just so the edges are turning golden brown.

These cookies make somewhere between 3 and 4 dozen cookies depending on how big you make them.

To me this is the ultimate cookie. However, Anthony hates Walnuts so I do not think they ever turn out the same. This has resulted in me trying this cookies with a variety of things.  Instead of Chocolate Chips I throw in Reese Pieces, White Chocolate pieces, M&Ms, etc.

This is the final product when using Reese Pieces.