Oreo Mint Truffles

I wanted to post something that would be fun to make for Valentines Day. These are so simple! I made them at Christmas time, and everyone loved them. Nobody could figure out what was in the middle! I would suggest making these the day before or on the day that you will serve them, just so that they are fresh and the middle doesn't get too gooey.

1 Package Oreo Cookies

8 oz Cream Cheese, at room temperature

10 oz Package Andes Creme De Menth pieces (found next to the chocolate chips, or substitute of package of regular Andes Mints if you can't find these)

Line 2 cookie sheets with waxed paper or parchment. Crush the Oreo Cookies in a food processor or blender. The idea is that you want very small crumbs. If you want to, you can reserve a few tablespoons of crumbs to garnish your truffles with. Place crumbs and cream cheese into a mixing bowl. Using your hand mixer or stand mixer, mix the cheese and crumbs just until they are incorporated.

I made some truffles small, and some larger, and I liked the larger truffles better, but the size is up to you! I used my small cookie scoop, which is about a tablespoon, and popped each out into my hand, and rolled them into a ball. If the Oreo mixture is really sticky, you can try putting some powdered sugar on your hands or try chilling the Oreo mixture for a few minutes. Place the little balls on one of the parchment covered cookie sheets, and put them into the freezer for 20-30 minutes. Chilling them helps them to stay together when you dip them. But, you also don't want them too cold, or it might make your chocolate covering crack. If they crack, just drizzle them with some white or red chocolate and eat them anyway!

Once your little Oreo balls are chilled, melt the mint chocolate pieces. You could also use a regular chocolate coating chocolate instead of the Andes mints. If you like dark, use dark, if you like milk, use milk. If you're daring, use white! Place the mints or coating into a small bowl and pop them into the microwave for 30 seconds. Stir. Put them back into the microwave for 20 second intervals, stirring well between each, until your chocolate is smooth.

Remove the Oreo balls from the freezer and begin dipping. Start out doing about three at a time. I suggest doing three at a time because you want them to still look wet when you put them back into the freezer to set up. If you do too many at once, the first few will start looking dry. Putting them into the freezer while still wet gives them a nice shine. Once you get the hang of it, you can do it faster, and dip more at a time.

Before they dry, sprinkle each with the crumbs you set aside or some unsweetened cocoa powder (this might taste best with the non-minty chocolate coatings), or drizzle with a contrasting color of melted chocolate. You could even get some red chocolate and draw a heart on top! Oh, cute! (Hint: Go to your local craft store or candy supply, and get a little squeeze bottle. If you can find a ketchup or mustard squeeze bottle with a small tip, that would work too. Melt your contrasting color of chocolate, and pour it into the bottle. This makes a great little tool for drizzling!) Place the truffles into the freezer for 2-3 minutes or until the chocolate is completely set. Repeat until all truffles are dipped. At this point, you can pop them inside some little candy cups and place them in a cute box (or cellophane bag!)...and there you have it...the perfect valentine!!

Hot Cereal

I love hot cereal. There's nothing like a bowl of warm yumminess on a cold snowy morning. My current favorite right now is a mixture of cracked wheat and oatmeal....mmmmmm. This is low fat and high in fiber, and really good for you if you don't load it down with sugar. Oh, and did I mention cheap? You can find cracked wheat at lots of health food type stores, or order it online. My secret to not adding tons of sugar (I have a hard time with this cuz I have a sweet tooth!) is to add a bit of unsweetened applesauce and some raisins, and then it only needs a little sugar. This is my favorite way to prepare it:

1/4 C Cracked Wheat
1/4 C Old Fashioned Oats (don't use quick oats, or you might have a soggy mess)
1 1/2 C Water (or 3/4 C water, 3/4 Cup milk...this makes it a little creamier)
Pinch of Salt
1/4 C Raisins or Craisins (you could also use fresh or frozen blueberries, but I wouldn't add them until the last few minutes of cooking time)
4 tsp. Brown Sugar
1/2-1 tsp Cinnamon (depending on how much you like cinnamon)
2 Tbs. Applesauce

Add cereals, salt, and water to a small pot and simmer, stirring periodically, on low heat for 13-15 minutes, or until it reaches your desired consistency. If you are using milk instead of water, be sure not to let it get above a simmer. If you like your raisins soft and plump, add them in at the beginning. Remove from heat and stir in remaining ingredients. Serve with additional milk (or sugar, or honey), if desired. There are lots of possibilities, be creative and have fun with your cereal! If you split this into two servings (as written), it is about 3 weight watchers points per serving.

**If you need to have a quick breakfast during the week before work, make a double batch of this on Saturday or Sunday and put it in the fridge. Each morning, just spoon some out, add a little milk, and reheat it in the microwave. I was surprised at how good and fresh it tasted after being reheated!

Mini Meatloaves

I stumbled upon this meatloaf recipe a while back when I was searching for a recipe that didn't call for 2 pounds of hamburger. This has been my favorite meatloaf recipe since. You can make it for two people, or ten (put your math skills to the test!). It doesn't have to cook for hours, and everyone I've made it for loves it. Oh, and the little loaves really are quite cute!

1 egg
¼ C Milk
1/3 C crushed Saltine crackers
3 Tbs. chopped onion
¼ tsp. Salt
1/8 tsp. Sage
Dash of Pepper
½ lb Lean Ground Beef (I usually use one with 10% fat or less. Figure 1/4 lb per person, or more if you have hungry boys at your house.)
¼ C Ketchup
2 Tbs. brown sugar
¼ tsp Worcestershire sauce

In a bowl, beat the egg. Add milk, cracker crumbs, onion, salt, sage and pepper. Crumble beef over mixture, then get your hands in there and mix well. Don't over mix. Just squish it together until everything is incorporated.














Then, shape into loaves, place in a shallow baking dish or cookie sheet lined with foil. (This makes clean up SO much easier!)















Now for the sauce! Do not skimp on the sauce! Spread it all on there, and try not to lick your fingers. In a small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Stir until sugar is mostly dissolved and then spoon it evenly over meat loaves. Bake at 350 degrees for 40-45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. I love to serve these with baked potatoes, green beans and salad!

Easy Parmesan Rolls

I have family in town staying at my house, and that makes me want to do EASY meals. These rolls are about as easy as they get. They are incredible with a slow cooked beef stew or pot roast. In fact...I've served them with just about anything. The great thing about them is that I always have everything on hand to make them. I really like freshly grated Parmesan cheese on most things, but on these, I actually prefer the Kraft type Parmesan powdered cheese. SO easy. My brother will eat 3 or 4 of these right off the pan before I can even get them into a basket. They really are that good.

1 dozen frozen bread dough rolls, like Rhodes
1 cube butter, melted
1 C Parmesan cheese, powdered or freshly grated

Roll each frozen roll in butter, and then in cheese. Place on a greased cookie sheet. Cover loosely with plastic wrap and let raise 3-4 hours. Cook according to package directions. Serve hot!

Chile Eggs

My mother-in-law served these eggs on Christmas morning the year that my husband and I got married. I've been serving them for Christmas morning breakfast ever since. I haven't ever met anyone who doesn't LOVE them. They are super easy to put together, and you can even throw them together the night before and then pop them in the oven while you are opening some gifts the next morning. They are really good, and you can top them with whatever suits your fancy. Sometimes if I'm serving them to a small group, I half the recipe and cook it in a 8x8 square pan.

10 Eggs, beaten
½ C Flour
1 tsp. Baking Powder
½ tsp. Salt
1 Pt. Cottage Cheese
12-16 oz Shredded Medium Cheddar or Sharp Cheddar Cheese
½ C Melted Butter
2 (4 oz) cans diced Green Chiles


Mix all ingredients thoroughly, and pour into a buttered 9x13 pan. Bake at 350 for 45-50 min, or until set. Serve with salsa, sour cream and guacamole.

Seriously, if that doesn't say "Merry Christmas"...what does?

Eggnog Fudge

Wow...it's been forever. Sorry! I've been really busy with Christmas cooking and family in town. Hopefully this recipe will make up for it! This Eggnog Fudge is to DIE FOR. If you like Eggnog, definitely try this.

2 C Sugar
½ C Butter
¾ C Eggnog
11 oz White Chocolate chips, or other white chocolate
½ tsp. nutmeg
2 1/4 C mini Marshmallows
2 tsp. light corn syrup
1 C Chopped Pecans (optional)
1 tsp. Rum Extract

Line an 8x8 square pan with parchment paper or wax paper, cut to fit the pan, and overlap the sides. I usually use two pieces, one overlapping the other. Combine sugar, butter and eggnog in a heavy 2 ½ to 3 quart sauce pan. Bring to a full boil, stirring constantly. Continue boiling 8-10 minutes over medium heat, or until a candy thermometer reaches soft ball stage (234 degrees), stirring constantly to prevent scorching. Remove from heat. Let mixture sit for a few minutes to let the temperature drop a bit. Stir in white chocolate and nutmeg. Stir until all chocolate is melted. Melt marshmallows and corn syrup together in a large microwave safe bowl (large, because the marshmallows explode!) for about 30-40 seconds. Stir until marshmallows are smooth. Add marshmallow mixture to fudge, along with the nuts and rum extract. Beat until well blended. Pour into parchment lined pan, and let cool at room temperature for several hours or over night. Cut into small squares. Small…this is seriously rich stuff!

Chocolate 101

I hope that everyone had a fantastic Thanksgiving! Now, we're on to Christmas, and to me, that means candy making! I have made chocolate goodies for many years now, and have taught several classes on how to work with chocolate. If you're unsure about working with chocolate, please read through these notes so that you can have fun creating some wonderful and easy chocolate treats for your friends and family!!

I haven't mastered tempering chocolate, so I mostly use chocolate that doesn't need to be tempered. You can find this type of chocolate in any cake and candy supply store, and they come in large chips or buttons. It is often called coating chocolate, molding chocolate or compound coating. You can buy the Wilton brand coating chocolate at many craft stores, but I wouldn't reccomend these just because I don't think that they taste as good as other coatings. I usually purchase Guittard Appeals, Nestle brand coating chocolate, or Merkens coating chocolates. If you live in Utah Valley, you can buy coatings at the Bosch Kitchen Store ($4.75 for a 2 lb. bag) or Funfinity ($3.99 per pound). In Salt Lake County, I would reccomend Gygi's ($10 per 5 lb bag).


There are several different ways to safely melt chocolate without scorching it or causing the chocolate to seize. If your chocolate has changed from a shiny liquid to a dull thick paste, the chocolate has seized. This can happen if the chocolate is burned, or if moisture gets into your chocolate. Chocolate melts at a very low temperature. Temperatures that feel comfortable for your finger can be too hot for chocolate. Chocolate does not mix well with moisture of any kind. The moisture from a damp spoon can contaminate a batch of melting chocolate. Once the chocolate has seized, it can not be un-seized, and must be discarded. So, keep these points in mind as you work with your chocolate!

Methods of melting chocolate:

1. Microwave: Place one or two pounds of coating chocolate in a microwave safe bowl and microwave on high for 1 minute. Take out of the microwave and stir well. Keep in mind that the container you're heating the chocolate in will hold enough heat to cause the chocolate to continue to melt. Put chocolate back in the microwave for 20 seconds. Take out and stir. If the chocolate is still not completely melted, put it back in the microwave for 20 second intervals, stirring well after each, until chocolate is completely melted.

2. Heating Pad: Place one or two pounds of coating chocolate in a flat bottomed bowl. Turn your heating pad to medium heat and place bowl on pad. Chocolate will be melted and at a good dipping temperature in about two hours.

Note: Remember, never add water, milk or any other liquid to “thin” your chocolate! This will make the chocolate seize, and you will not be able to use the chocolate. If you need to thin your chocolate, you may purchase Paramount Crystals to add to your chocolate that will help thin the chocolate.

Coloring Chocolate:

White coating chocolate may be colored by adding Powdered Food Coloring. Powdered food coloring will not thicken the coating and should not change the flavor. Pastel colors such as pink, green blue or lavender only require a small amount of food coloring. If you are trying to achieve a darker color such as red or dark blue, use about 1 tsp of color to ½ cup melted coating. To achieve black colored chocolate, use milk or semi-sweet chocolate and add black powder until you get the desired shade.

Flavoring Chocolate:

Chocolate may be flavored with a Pure Oil Flavoring. Never use an extract flavoring, it may cause the chocolate to seize. Many extracts contain water. Also keep in mind that chocolate easily takes on the flavor of other things. It is best to store chocolate in an air tight container so that it doesn’t take on the flavor of other foods in your pantry.

Storing Chocolate:

It is best to store chocolate at about 68-72 degrees, the temperature of a cool pantry or dark cabinet. Kept at this temperature, chocolate (assuming it isn't covering fruit or other perishables) has a shelf life of about a year. It is best not to store your chocolate in the freezer. Chocolate that is frozen and then thawed, could bloom (or develop what looks to be a filmy white residue). But if you must freeze your chocolate, let it warm gradually to room temperature before you try cooking with it.