Tuesday, December 15, 2009

Easy OREO Truffles

30 min
Total Time:
1 hr 30 min

3-1/2 doz. or 42 servings, one truffle each

What You Need!

1 pkg.
(1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg.
(8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.


Chicken Marsala


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup fat-free Italian salad dressing
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 tablespoons Crisco® Extra Virgin Olive Oil, divided
  • 1 tablespoon butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
  • 1 pound sliced fresh mushrooms
  • 1/2 cup minced fresh parsley


  • Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Analysis: 1 chicken breast half with 1/3 cup mushroom mixture equals 247 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 348 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch.

Thursday, November 12, 2009

Chocolate Chip Pumpkin Muffins

One of my Fall favorite desserts and I promise to include the exact and real recipe! Do not mess this recipe up by adding healthy things like nuts and raisins - just add the chocolate chips:)

Room temp ingredients
Bake 350 degrees 15 to 18 mins

Whisk together thoroughly:
1 1/2 c. all purpose flour
1 1/2 tsp ground cinnamon (go for the good stuff)
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp fresh grated nutmeg (don't use the yuck old pwder stuff)
1/4 baking powder
Combine in another bowl:
1/3 milk
1/2 tsp vanilla
In a large bowl, beat until creamy, about 30 seconds:
6 TBS unsalted butter
Gradually add & beat on high speed until lightened in color and texture, 3 or 4 mins:
1 cup sugar plus 1/3 cup packed light or dark brown sugar
Beat in 1 at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup of pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping sides of bowl.
Fold in:
a handful or 2 handfuls of chocolate chips

butter top of muffin tin and line with cupcake papers
fill 2/3 full

Tuesday, July 14, 2009

Pizza, Veggie 9x13

1-2 tubes crescent rolls
1-2 pkgs cream cheese
1/3-3/4 c. mayonaise
½ c. sour cream
1 Tbl dill weed.
1-2 c. cheddar cheese
Spread rolls out in pan. Bake at 350 7-8 minutes until light brown. Combine mayo, sour cream, cream cheese and 1 Tbl dill weed. Mix thoroughly and spread over cooled crust. Top with fresh cut veggies: (cauliflower, tomatoes, celery, green peppers, mushrooms, radishes, black olives, lettuce, broccoli, ham, carrots cucumber). Sprinkle with cheddar cheese.

Chicken, Sour Cream

2 c. sour cream
¼ c. fresh lemon juice
4 tsp. Worcester sauce
2 tsp. Celery salt
2 tsp. Paprika
1 clove garlic
2 tsp. Pepper
3 chicken breasts

Mix all ingredients together and marinade for a couple of hours or so. Preheat oven to 350. Coat chicken in ¾ c. bread crumbs place in a pan and then pour ½ c. melted butter over them. Bake for 45 minutes or until chicken down. Mmm mmm.

Cobbler, Blackberry

4 to 5 c. fresh blackberries
¾ c. brown sugar
½ tsp vanilla
1 ½ c. flour
¼ c. sugar
2 tsp baking powder
¼ tsp salt
6 Tbs shortning
1 egg, beaten
½ c. milk

Gently combine berries, brown sugar and vanilla. Stir flour, sugar, baking powder and salt. Cut in shortning until mixture is crumbly. Make a well in center. Stir together egg and milk; pour into well. Stir quickly with fork until dough pulls away from the bowl. Stir berries once more and put into a greased pan. Spoon dough over berries. Back 30 to 35 minutes at 350.

Asparagus Parmesan

1 ½ lbs asparagus
1 – 2 Tbs butter
¼ c. fresh grated parmesan cheese
wine vinegar or tarragon to taste
¼ - ½ c. black olives, sliced
½ c. crumbled bacon

Steam asparagus until done. Drain well. Return to pan or serving dish. Toss with butter, cheese and vineger. Add olives and bacon. Server immediately.

Cucumbers, Creamed

5 cucumbers
1 bunch green onions, chopped
1 c. mayo
¼ c. evaporated milk
¼ c. vinegar
¼ c. sugar
2 drops hot pepper sauce
1 tsp parsley flakes
1 tsp salt
¼ tsp pepper
¼ tsp garlic salt
¼ tsp onion salt

Cheesecake, pumpkin

by Rhonda Wasser

1 ½ c. graham cracker crumbs (11)
½ c. sugar
1/3 c. butter, unsalted
16 oz cream cheese, room temp.
1 c. packed lt. Brown sugar
2 c. fresh pumpkin paree (canned)
2 egg yolks and 4 egg whites
1 ½ tsp cinnamon
½ tsp nutmeg
2 Tbl flour
2 Tbl whipping cream
Optional whipped Cream

Preheat oven to 325. In 9“ spring form pan mix graham cracker crumbs, sugar and melted butter. Press onto bottom and sides of pan. Bake 8 min. remove from over and cool. In large bowl whip cream cheese until smooth. Stir in brown surage and blend. Add pumpkin and egg yolks one at a time blending after each addition until smooth. Add egg whites one at a time until smooth. Add cinnamin, nutmeg, flour and whipping cream to blend. Pour into prepared crust. Bake 1 hour or until knife inserted in center comes out clean. Cool and chill 6 to 8 hours or overnight in fridge. To serve top with Whipped cream if desired.

Salmon, Pan Roasted

6 cloves garlic
2 scallions, green parts only
½ c. fresh parsley leaves
1 tbs. Fresh rosemary leaves
or 1 tsp dried
1 tsp dried basil

2 tbs dijon mustard
2 tbs. Olive oil
½ tsp salt
pepper to taste
2 salmon steaks
½ cup white wine

Chop finely: garlic, scallions, parsley & rosemary. Combine with rest of recipe. Rub both sides with herpbs. Pan fry salmon high heat until lightly brown. Turn, cook 2 more minutes. Pour wine into pan. Place pan in 350 oven for 8 to 10 minutes till pink.

Ham, Honey Mustard

1 lb. Ham
¼ c. water
3 tbs. Mustard
½ c. sour cream
1 medium green onion (sliced) 2 tbs.

Combine water and mustard in 10 inch skillet. Add ham heat to boiling. Simmer. Remove Ham. Add sour cream heat 1 minute. Do no boil. Pour over ham. Add onions.

Green Beans, Oriental

1 tbs. Vegatable oil
1 tbs. Chopped fresh chives
1 tbs. Soy sauce
½ tsp. Sugar
1 lb. Green beans snapped and steamed
2 tsp toasted sesame seeds.

Heat Oil in wok or large skillet. Add chives and garlic. Saute‘ until garlic is soft. Stir in soy sauce and sugar. Add beans and cook 1 minute tossing lightly to coat. Sprinkle with sesame seeds.

Jambalya, Kickin’

Prep time 10 minuets Cook 10 minutes

2 cans (14 ½ oz each) stewed tomatoes, undrained
2 c. chopped celery, onions and green bell peppers
1 c. water
½ lb. Smoked sausage
3 chicken bouillon cubes
1 tsp. Hot pepper sauce
2 c. rice, uncooked

Bring tomatoes, vegetables, water, sausage, bouillon and pepper sauce to boil in large skillet. Simmer 3 to 5 minutes or until bouillon is dissolved.
Stir in rice; cover. Cook on low heat 5 minutes. Makes 4 servings.
Kick it up a notch, add ½ tsp. Ground red pepper

Burgers, Cowboy

1 lb. Beef
½ tsp Lawry’s seasoned salt
½ tsp Lawry’s seasoned pepper
2 tbs and 2 tsp butter
1 large onion
1 pkg Lawry’s taco seasoning
4 slices cheddar cheese
lettuce and tomato slices

Combine beef, salt pepper. Make patties. Melt butter saute onion and taco seasoning. Top patty with cheese, melt. Add onion. On bottom roll, place lettuce and tomato.

Potatoe Soup, Hawkeye

4 med. Baking potatoes.
¼ c. butter
¼ c. flour
¼ tsp. White pepper
4 c. chicken broth
1 ½ c. whipping cream
1/3 c. sour cream
1 Tbl chives or sliced green onion tops
1)Scrub potatoes and bake 425 40 –60 minutes until tender. Scoop out and discard skins. Mash.
2)Melt butter. Stir in flour and pepper until smooth. Add potatoes, stir in chicken broth. Cook until bubbly and thick. Cook 1 minute more.
3)Strin in whipping cream and sour cream and chives/onions. Heat through Don’t boil
6-8 Servings

Hot Cocoa, Creamy

It's old fashioned, it's comforting, it makes the kitchen
smell wonderful and it's good for the soul. Prep Time:
approx. 2 Minutes. Cook Time: approx. 5 Minutes. Ready in:
approx. 7 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Jeanie Bean
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

1 Combine the cocoa, sugar and pinch of salt in a
saucepan. Blend in the boiling water. Bring this mixture to an
easy boil while you stir. Simmer and stir for about 2
minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of
milk and heat until very hot, but do not boil! Remove from
heat and add vanilla. Divide between 4 mugs. Add the cream
to the mugs of cocoa to cool it to drinking temperature.


Categories: Improv, Kohl, Appetizers, Salads
Yield: 2 cups

1 lg Avocado; peeled & mashed

1 tb Lemon juice

1 ts Onion; finely minced

1/8 ts Cayenne pepper

2 tb Tomato bits

3 tb Miracle Whip (or more)

Use a ripe avocado. After mashing, immediately add lemon juice. Onions must be very, very finely minced. Add enough cayenne to make the taste sharp, not hot. Add only enough Miracle Whip Salad Dressing for smoothness. To use as a salad dressing, add more Miracle Whip. This recipe taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK

German Potatoe Salad

15 medium potatoes
1/2 lb. bacon, fried & crumbled
1 onion, chopped
1 Tbsp. dry mustard
pepper to taste
1 1/2 cup water
3 Tbsp. flour
1 cup sugar
1 Tbsp salt
3/4 tsp. celery seed
1/2 cup vinegar
She says this will serve 15-20 people.

Hot Potato Salad instead of German Potato Salad.

1/2 lb. bacon, chopped & Fried
1/2 c. chopped onion
2 tsp salt\
1/4 tsp. pepper
2 Tbsp. flour
6 T. sugar (this is one amount I may have changed - not sure)
2/3 c. white vinegar
1 1/2 cup water
1/4 c. parsley
Cook potatoes (10-15 med-large) til tender; drain.  Fry bacon, remove all but 4 Tbsp fat.  Add onions, cook tender, stir in flour, salt, sugar,pepper, vinegar and water.  stir until thick.  Pour over potatoes.  Toss; add parsley. 

Blueberry Muffins

¾ cup sugar
½ cup butter
2 eggs
2 1/3 cups flour  (I use ½ each white and whole wheat)
2 tsp baking powder
½ tsp salt
1 cup milk
1 cup blueberries (fold in gently at the end of mixing)  if the berries are a little thawed, the blue color will blend in the mix and give the muffins a nice blue color.
Mix all together by hand. Add blueberries.  Fill greased muffin cups 2/3 full.  This recipe makes 12.  Bake at 400 for 20 min.  Enjoy!


1 pound of ground turkey, browned and drained.
1 small to medium sized onion chopped and added to the meat to cook
2 tsp of garlic or 2 cloves chopped fine
1 can of tomato paste plus 2 – 3 cans of water OR 1 medium sized can of tomato sauce
2 tsp of Oregano
1 tsp of Sweet Basil
½ tsp salt   -   adjust as needed to taste
¼ tsp pepper   -   adjust as needed to taste
Hot sauce according to taste
Mix all together and cook
Cook macaroni until done (7-10 minutes) and add to meat and finish cooking for about 5 minutes over a low heat.
Serve with garlic bread and enjoy!

Kool-aid playdough

1 cup flour
1/2 cup salt
1 package kool-aid
     -Mix together
3 Tablespoons oil
1 Cup boiling water
May have to add more flour and or salt.  As I remember it, it never seemed to come out the same every time you made it.  You may need to let it air out a bit also


." 30 dkg normal flour ,20 dkg cake flour, 10dkg sugar ,10 dkg oil, 1 small teaspoon of salt, 4 dkg yeast( first put yeast then 2 spoons of milk) to make it grow then 2 dkg of milk. Mix it together and let it grow then add the filling and bake.

Crunchy Toss Salad

1 cup pecans
1 pkg Ramen noodles (w/out season packet)
1 head romaine lettuce
1 bunch broccoli pieces
4 green onions, chopped with tops

1/2 cup olive oil
1/2 cup sugar
1/4 cup red wine vinegar
1 1/2 Tblsp soy sauce

Warm the dressing just enough to melt the sugar and let cool. Toss
the salad with dressing. To prevent soggy noodles, add them just before

Avocado and Goat Cheese Dip:

1 large avocado
2/3 cup fresh creamy goat cheese
juice of one lemon (or to taste)
1 Tblsp olive oil
salt, tobasco
Melba Toast (we used Onion Flavored)

Place first five ingredients in food processor and pulse to a smooth puree.
Serve with Melba Toasts cold or at room temperature.

Scotch o roos

1 cup corn syrup
1 cup white sugar
1 cup peanut butter
6 cup rice krispies
1 cup chocolate chips
1 cup butterscotch chips
Bring to a boil  corn syrup and sugar.(Only heat to bubbling)
Add peanut butter and mix well
Stir in rice krispies
Press into a greased cookie sheet
Melt chocolate and butterscotch chips mix well
Spread over rice krispies.   Cool , cut and enjoy
Hope this is not too late or you have acquired recipe from elsewhere
Hotter than heck here 98 today.  Kleese reunion tomorrow and its always hot.
Above recipe can be halved.  just press into half the cook sheet. 

Mexican torte recipe

(Half the recipe to make 2 small 4"springform pans)

5 cups cruched tortilla chips
6 Tblsp butter melted
16 oz sour cream
1 cup quacamole
2 cups salsa
2- 8oz cream cheese
16 oz shredded Mexican 4 blend cheese
4 oz jalapeno peppers in can, drained
2 eggs

       Process tortilla chip until fine - should be 2 1/2 cups.  Add melted butter. Pat crushed chips into bottom of springform pans and 1" up the sides.  Place in 350 degree oven for 10 minutes.  Cool
         In food processor, combine cream cheese, eggs and jalapenos.  Gradually add shredded cheese until blended.  Spoon mixture into crusts and smooth evenly.  Bake for 45 minutes until very golden on top.
       Stir sour cream and pour it immediately over the torte after coming out of the oven.  Chill in fridge for a few hours or over night- cover with plastic wrap after cool.  Will keep in fridge for 1-2 weeks.  They'll freeze well,too.  Top with guacamole and salsa and serve with tortilla chips.

***The flavor is better if made a day before serving; the jalapenos come to life :)***

Blueberry Muffins

¾ cup sugar
½ cup butter
2 eggs
2 1/3 cups flour  (I use ½ each white and whole wheat)
2 tsp baking powder
½ tsp salt
1 cup milk
1 cup blueberries (fold in gently at the end of mixing)  if the berries are a little thawed, the blue color will blend in the mix and give the muffins a nice blue color.
Mix all together by hand. Add blueberries.  Fill greased muffin cups 2/3 full.  This recipe makes 12.  Bake at 400 for 20 min.  Enjoy!

Frozen Berries with Hot White Chocolate

2 pkg's of white chocolate chips
2 1/2 cups heavy cream
2 Tblsp pure vanilla extract
Melt over a double boiler and pour over frozen berries.  I take the berries out of the freezer before I start the melting process and put them in dessert dishes that have a wide bottom.  Serve right away.  Makes 8-10 servings.

Texas Sheet Cake:

Texas Sheet Cake:
2 c. flour
2 c. sugar
3 1/2 T. cocoa
1 c. water
2 sticks butter (1 cup)
2 eggs
1 tsp vanilla
1 tsp soda
1/2 c. buttermilk (2 T. lemon juice in cup measure and fill with milk to make buttermilk.)
Mix together and bake for 25 min at 350.  As soon as out of the oven, spread a thin layer of frosting over and let sit and cool.  If you don't the crust will be hard, not soft like you want. When cool, spread the rest of the frosting. 
2 - 3 T. cocoa (I used 2 heaping T.)
1/2 c. milk (I make buttermilk again for this too)
1 stick of melted butter
1 pound powdered sugar
1 tsp vanilla
This frosting is light and frothy and soft.
Buttercream frosting:
small batch:
1/8 c. melted butter (1/4 of a stick)
1/8 tsp salt
2 tsp vanilla
1 1/4 c. p. sugar
1 T. milk
larger batch:
 1/4 c. (1/2 stick) melted butter
1/2 tsp salt
2 tsp vanilla
3 c. p. sugar
1/4 c. milk
Always mix everthing before you put the milk in so that you can add it slowly to get the consistency that you want.

Molasses Cookie

1 1/2 c. butter softened
2 c. sugar
2 eggs
1/2 c. Brer Rabbit Molasses
4 c. flour
2 tsp. soda
1/2 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt

Mix all and chill well (about 1 hour). Roll into balls and then roll into sugar and bake at 375 for 8-10 minutes. Don't over bake. Better really soft otherwise they get very hard. I freeze them to keep them fresh.