Oreo Truffles

(Recipe from Nik)

• 1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup of chocolate chips, melted (I add a little vegetable oil to help the pouring)

Mix the cookie crumbs and the cream cheese until well blended. Shape into bite sized balls.

Drizzle the melted chocolate on top of the balls. Put them on waxed paper-covering baking sheet. Refrigerate for about 20 minutes or until the chocolate hardens.

**Another way is instead of using chocolate chips you need**

• 2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
• Also you divide the cookie crumbs.

Mix 3 cups of the cookie crumbs and cream cheese until well blended. Shape into 42 (1 inch) balls. Dip balls in melted chocolate and place on wax paper-covered baking sheet. (Any leftover melted chocolate can be stored in a tightly covered container at room temperature for another use) Sprinkle with remaining cookie crumbs. Refrigerate for one hour or until firm. Any leftover truffles can be stored in a tightly covered container in refrigerator.

Enjoy. I know I do!

Credits: All pictures taken by Me!

Blackberry Crumble

Credits: All pictures taken by Me!

Shepherd's Pie

This is a recipe that I firmly believe should be left to the taste of the cook. Please use your own judgement on the amount of each ingredient unless specified.

Watch the video of Ramsay at the end of the post to see it done by the best.

Ingredients:

The Filling:

Olive Oil (2 Tbsp)

Ground Beef, Lamb or turkey (about 1.5 to 2 lbs)

1 Large Carrot (grated)

1 Large Onion (grated)

Minced Garlic (I used 6 cloves)

Fresh Rosemary

Fresh Thyme

Salt

Pepper

Worcestershire Sauce (several splashes)

2 or 3 TB Tomato Puree or Paste (no more than a small can)

Vegetable or Chicken Stock (1/4 cup)

Fresh or frozen green beans

(I grew up with my Mom putting green beans in her  shepherd's pie so I also make mine with green beans)

And because it was St. Patrick's day I threw in some frozen peas.

Here is a recipe for the Mashed potatoes, I don't measure when I am making my mashed potatoes so you can use this recipe or one that you already have...but the egg yolks help hold the mash together for the pie.  For making them green I added the broccoli to the water the last 3 minutes of the cooking time, then because they float at the top I pulled them out with a strainer and put the broccoli in my food processor. I processed the broccoli while I was straining the potatoes, then once the broccoli was minced really fine I then added the broccoli to the potatoes and finished making my mash.

The Mash:

Golden Potatoes (about 1.5 lbs)

Heavy Cream (or milk) ( 1/4 cup)

Butter (3 1/2 Tbsp)

Salt

Pepper

Egg Yolks (2)

Parmesan Cheese (1/4 cup, minimum I just grabbed two handfuls and put that in)

Prep Work:

Dice the garlic

Separate your herbs from the stems

Separate your Egg Yolks

Peel and Slice your potatoes into even pieces

Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 10 to 15 minutes – start on your filling.  Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)

Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Purée, stir, add stock, green beans and peas cook for 3 more minutes. Taste, and season to your liking.

Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

You can watch the video below to get a better idea of how it’s done.

Credits: All pictures taken by Me!

Homemade Chili

Credits: All pictures taken by Me!

Oreo Chocolate Pudding Pie

Credits: All pictures taken by Me!

Potato Ham Casserole

Credits: All pictures taken by Me!

White Sauce

• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• Seasonings salt, pepper, parsley, and garlic powder

Wisk butter and flour together. Add milk and seasonings. Add what ever seasonings you want. Microwave 4-6 minutes, stirring every two minutes or so. Wisk to avoid lumps. Add flour to thicken or milk to thin. Until you get a gravy consistency.

Stuffed Peppers

2 or 3 large (green, red, orange) sweet peppers
dash salt
3/4 pound ground beef, or pork (optional could make Vegetarian)
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese or Monterey jack/cheddar blend

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.

3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

Credits: All pictures taken by Me!

Cinnamon Rolls

(I got this recipe from my Mother in law)

Basic Roll Dough

• 1 package active dry yeast
• 1/4 cup warm water

***

• 1 cup milk, scalded
• 1/4 up sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 3 1/2 cups sifted all-purpose flour
• 1 egg

Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups of flour; beat well. Beat in yeast & egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till doubled (1 1/2 to 2 hours). Turn onto lightly floured surface & shape as desired. Cover & let shaped rolls raise until doubled (30 to 45 minutes). Bake on greased baking sheet or in greased muffin pans in hot oven (400 degrees) for 12 to 15 minutes. Makes 2 dozen cloverleafs, or 1 dozen parker house rolls.

Cinnamon Roll Filling (I double the filling)

• 1/4 cup brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• Raisins (optional)

I add all of these ingredients, and then spread it over the dough.

Yvonne's special instructions: I put 1/4 cup hot water into a measuring cup (I run it hot from the tap. If your water is really hot, don't let it get too hot.) Then I pour in the yeast, a shake of salt & a touch of sugar then slightly stir with a toothpick (I do this to feed the yeast, & it grows better). Now your yeast is starting to activate. Pour your milk in a saucepan, and turn to high for just a few minutes. When little bubbles form around the sides, it's scalded. Don't let it go too long, or it burns. It just needs to be pretty warm. While it heats, I add the sugar, salt, & shortening into the bowl. Then pour in the milk, add 2 cups of flour, and stir well. Then I crack the egg, beat it with a fork, add it to the bowl, then add the yeast last. It should be pretty frothy now. Stir vigorously for a few minutes. This begins the glutton process, and then add a little flour and stir, until you add flour and Knead with your hands. I put a little shortening on my hands to keep them from getting too sticky. Keep kneading until dough is smooth & bounces back when pushed down. Spray pam, or spread shortening around bowl & some on top of dough. Put a dish towel over the top of the bowl & let rise. After the first rising, roll the dough onto a floured surface to make a rectangle. If you keep the dough thicker (like a half inch, and cut the slices bigger, it will make better rolls.) After dough is rolled out spread the cinnamon & sugar mixture over the top, roll the dough the long way (the short sides will be at the top & bottom. Then cut in about 1 1/2" slices. Place them on a greased cookie sheet to rise the second time - don't cover. I place them close together, and they rise up high and have soft edges. (Only about 1/2 inch between each slice). Now bake as directed. As soon as they are finished, turn out onto a board, wash the pan (I use oven mits), dry the pan, and return the rolls back into the pan. This keeps them from sticking to the pan.

Cinnamon Roll Glaze

• 4 Tablespoons Powdered sugar
• Shortening
• Milk
• Vanilla extract
• Imitation almond extract

I pour the powdered sugar into a bowl, add a few tablespoons of shortening, and little milk, along with vanilla & almond flavoring. Stir with a spoon vigorously to break up the shortening. If it is too dry & thick add a little milk, if it is too runny, add a little powdered sugar. After I've placed the rolls back into the cookie sheet, and they've cooled, I pour the glaze over the top.

Credits: All pictures taken by Me!

Rice Krispie Treats

Ingredients

• 3 Tablespoons butter
• 1 package (10 oz. about 40) Regular marshmallows

-OR-

• 4 cups miniature marshmallows
• 6 cups Rice Krispies

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13x9x2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Credits: All pictures taken by Me!