Oreo Truffles

This yummy treat made it onto our Christmas goody plates for friends and neighbors this year. I love how easy they are to make and how darn good they are! The truffles taste almost like Oreo cake inside. Mmm.

Oreo Truffles

36 Oreo cookies
1, 8oz block cream cheese
1 pkg. Wilton candy melts, any flavor (I used white and light chocolate)
sprinkles, optional

Process Oreo cookies in a food processor until fine crumbs form. In the bowl of a stand mixer with paddle attachment combine the cream cheese and Oreo crumbs. Beat until a smooth paste forms. With a very small cookie scoop, scoop out portions of oreo mixture and roll into a ball. Place oreo balls onto a cookie sheet covered in wax paper. Freeze for 2 hours.

Prepare candy melts by melting over low heat in a saucepan, stirring constantly, or by microwaving in 30 second intervals, stirring after each 30 seconds. You can add a tablespoon of shortening if the mixture is too thick. Drop Oreo centers in the melted candy coating, turning to coat evenly, and lift out with a fork and place on wax paper. Sprinkle quickly with sprinkles before the candy coating sets (this works best if you have someone help you do the sprinkles while you dip the truffles). Store in an airtight container in refrigerator till ready to serve.

This is a picture of our Christmas goody plate. We made Rolo Turtles, Oreo Truffles, Ginger Snaps, and Cherry Rice Krispie Cookies with some candy cane kisses added to the middle.

Honey Lime Pork Enchiladas

These enchiladas are super good! I got the recipe from The Sister's Cafe, but I've also seen it on many other blogs. I decided to use pork instead of chicken because I thought it would be the most flavorful and it was great. I used this recipe for the pork (I used 1/2 for BBQ pork sandwiches one night and then made this recipe the next night - yay for double duty recipes). My family liked it a lot and it was a nice change up from regular enchiladas. If you haven't tried this one yet, you really should!

Honey Lime Pork Enchiladas

1 lb or about 4 cups of cooked and shredded pork (you can also use chicken or shredded beef)
1/3 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
2, 10 oz cans green enchilada sauce
about 4 cups shredded cheese (I used a mixture of mozzarella and cheddar)
flour tortillas

Combine honey, lime juice, chili powder, and garlic powder. Place pork into a ziplock bag and then pour in the honey mixture. Squish the marinade into the pork and let the sauce soak into the meat for about 30 minutes - in the refrigerator.

Lightly spray a 9x13 with non-stick spray. Pour 1 can of enchilada sauce in the bottom of the pan. Fill tortillas with desired amount of pork and then top with cheese, roll and place in the baking dish. Pour 2nd can of enchilada sauce over the enchiladas. Sprinkle with an ample amount of cheese. Bake uncovered at 350 degrees for 30 minutes. Turn oven to broil for a few minutes to help the cheese get a little more browned on top. Serve with sour cream and or guacamole.

Italian Bread

Here's a great bread recipe from the Food Nanny. I love Liz Edmunds (aka the Food Nanny). Every recipe of hers that I have tried so far has turned out wonderfully. This Italian bread is very similar to French bread, but a little moister and slightly denser. It was delicious and my family gobbled it down when I served it with ham and corn chowder last week.Oh, and the next day it was great for making the most wonderful French toast using this recipe.

Italian Bread

3 cups warm water
1 1/2 tablespoons yeast (I use SAF)
2 tablespoons plus 1/2 teaspoon sugar, divided
1 tablespoon salt
1/4 cup butter, melted
7-9 cups bread flour, divided
1 egg white
1 tablespoon water

In a large measuring cup combine 3 cups warm water, yeast, and 1/2 teaspoon sugar. Stir until the yeast is dissolved. Cover measuring cup with a plate and allow to sit for 5-10 minutes, until foamy.

In the bowl of a heavy duty mixer (I have a Bosch) mix 3 1/2 cups of flour, 2 tablespoons sugar, salt. Add melted butter and foamy yeast mixture. Mix to combine. Add remaining 3 1/2 cups of flour, 1/2 cup at a time, for a total of 7 cups of flour and mix with dough hook. The dough should be firm and completely pull away from the sides of the bowl. If the dough is still sticky add more flour, 1/4 cup at a time until dough is firm and pulls away from sides. Once you have incorporated the right amount of flour, knead with dough hook at medium low speed for 10 minutes.

Transfer dough to a floured surface and form into a large ball. Place in a large greased bowl, turning to coat, and cover with a dish towel. Let rise in a warm place for 20-40 minutes, or until doubled in bulk.

Punch down dough and transfer to a floured surface. Form into a ball and divide dough in half. Form each half into a thick baguette shape, about 10 inches in length. Place on a greased baking sheet. Repeat with other half of dough. With a sharp knife cut 3 diagonal slashes in the top of each loaf. Beat egg white with 1 tablespoon of water and brush this egg wash over the loaves. Let the loaves rise, uncovered, until doubled in bulk, 20-40 minutes.

Meanwhile, preheat the oven to 350 degrees When dough has doubled, bake for 30 minutes, or until golden on top and bottom. Turn loaves out onto a cooling rack.

*This recipe also makes rolls: pinch off about 1 1/2 inch balls from the dough instead of forming into loaves. Place balls side by side on greased baking sheet. Let rise until doubled, 30-45 minutes. Bake at 350 for 10-13 minutes or until lightly browned.

Creamy Chocolate Pudding Pie

This is my kids' favorite pie ever. EVER. How can that be? It takes all of 5 minutes to make. Well there's the 3 hours in the fridge to set up, but you know. It's major ingredient is boxed pudding mix and they love it and I can't argue the fact that it is scrumptious. Sometimes that's all that matters.

Creamy Chocolate Pudding Pie

1 graham cracker or shortbread cookie pie crust
2 small boxes chocolate pudding mix
2 cups milk
8 oz Cool Whip, thawed

In a stand mixer or with a hand held mixer, beat pudding mixes with milk until smooth, thickened, and all the powder is incorporated. Mix in Cool Whip. Spread into pie crust and refrigerate for 3-4 hours. Serve with whipped cream on top.

Libby's Pumpkin Pie

This is the recipe on the back of every can of Libby's pumpkin, but to me it is the best pumpkin pie out there. I love the combination of spices in the filling and it is the perfect pumpkin pie texture - smooth and soft. The filling does caramelize a little in the middle during baking, so it's not perfect looking, but it's perfect tasting! Love it!

Libby's Pumpkin Pie

3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1, 15 oz can pumpkin
1, 12 oz can evaporated milk
1 unbaked 9 inch pie shell

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir pumpkin into the eggs and the sugar mixture. Gradually add the evaporated milk, whisking until smooth. Pour into your unbaked pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve or refrigerate.