Wednesday, February 18, 2009

Oreo Truffles

I found this recipe in a Kraft Food & Family magazine a couple years ago. I tried making them dipped in milk chocolate and dark chocolate. But I found that dipping them in vanilla almond bark was my favorite.

Oreo Truffles
1 (18 oz.) package oreos
1 (8 oz.) package cream cheese (slightly melted)
melted vanilla almond bark
In a food processor, crush oreos (including cream filling) until they are fine crumbs. Transfer crumbs to a bowl and add cream cheese. Mix until well blended. Cover and refrigerate overnight. Form small balls and dip in melted almond bark.
This recipe makes a TON of truffles so sometimes I only make half the recipe. You can keep them at room temperature for a couple weeks, but they keep much longer in the fridge. Also, I usually use 1/3 less fat cream cheese and I honestly can't tell the difference in this recipe. They're fun to make for special occasions or just for fun. Enjoy!

Sunday, February 8, 2009

Meatball Soup

I love all kinds of soups! I found this recipe in my Better Homes & Gardens cookbook and I just love it! It's the perfect hearty, healthy meal for a winter day and it makes really good leftovers!

Meatball Soup
1 lb. cooked meatballs (homemade or frozen)
3 1/2 c. beef broth
1 (14 oz.) can diced tomatoes, undrained
1 (15 oz.) can beans, drained and rinsed (any kind)
1/2 c. water
1/2 c. small dry pasta
3 c. fresh spinach (or 1/2 bag frozen)
1/2 t. italian seasoning
1 c. sliced mushrooms (optional)
In a large pot, combine broth, tomatoes, italian seasoning, and water. Bring to boiling, add pasta, and cook for 10-12 minutes or until tender. Add meatballs, beans, spinach and mushrooms and simmer on medium heat for 5-10 minutes. Serve hot. Enjoy!

Tuesday, February 3, 2009


This recipe is a shortcut version of traditional guacamole. It's very tasty and you can adjust all the ingredients to your own taste.
We ate most of it before I could take a picture...:)
3 ripe avocados
bottled salsa
1-2 T. lemon or lime juice (optional)
fresh minced garlic or garlic powder (optional)
salt to taste

Mash avacados and add as much or as little as you like of all other ingredients. (Note: the lemon juice is to prevent the guacamole from going brown. My family eats it so fast that I usually don't add it. And even if it does go a little brown, it still tastes great!) Enjoy!