OREO Truffles

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package  Cream Cheese, softened

2 (8 ounce) packages  Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Recipe is from Allrecipes.

Chocolate Peanut Butter Balls

5 1/2c confectioners sugar
2 sticks butter
2c peanut butter

Mix with hands. Roll into ~3/4" balls. Melt 1 - 12oz semi-chocolate chips (can also use some butterscotch chips to have 2 different ones). Dip the balls into the melted chocolate. Place on wax paper to cool.

Caramels

2c sugar
1 3/4c white corn syrup
1 pint whipping cream
1t vanilla
Butter

Mix together in 4qt saucepan - sugar , corn syrup, whipping cream. Bring to a boil stirring constantly. Reduce heat and cook until it is 250 on candy thermometer. Stir occassionally. Add the vanilla. Pour into a well buttered squared pan. Cool. Cut into squares and wrap in waxed paper.

Notes: It takes a long time for it to reach the 250 - soft ball stage. I usually count on cooking it at least an hour.

Recipe is from M. Reed and one we made for years growing up. Well worth the time and effort.

Bird's Nests

1/2c peanut butter
6oz butterscotch chips
1 lg can of chow mein noodles

Melt butterscotch and peanut butter in double broiler. Pour in the noodles. Drop out onto wax paper in clusters to cool.

Recipe is from my mom and one we grew up making.

Sugar-Coated Pecans

1lb pecans
1egg white
1T water
1t cinnamon
1t salt
1c sugar

Beat egg white to frothy. Then add water. Then mix and fold cinnamon, salt, and sugar in egg whites. Then add pecans and mix.
Spread out on cookie sheet. Bake 15 min at 325. Turn over and bake 15min more. Cool on wax paper.

Recipe is from my grandmother and one I grew up eating and making with the family.

Christmas Mix

3c pretzels (minature)
1 16oz dry roast peanuts (opt)
2 14oz bags M&Ms
3c Rice Chex
3c Cheerios
1 1/2lb white chocolate


Mix all the ingredients except the white chocolate in a big bowl. Melt the chocolate and pour over the mix. Mix everything together to get it all coated. Pour out onto wax paper to cool. It will cool in clusters.

Recipe is one I made growing up at Christmas.

Cap'n Crunch Clusters

1lb almond bark
2T peanut butter
4c Cap'n Crunch Peant Butter Cereal

Melt almond bark, add peanut butter. Add cereal. Mix. Drop by spoonful on wax paper in clusters. Let cool.

Recipe is from Ann Redman. It is one that I grew up with.

Pork Loin with Garlic Rub

3lbs boneless pork loin
6 garlic cloves, peeled
2t salt (or less - to taste)
2T fresh parsley (or dried, tastes fine without it too)
1T paprika (use sweet Spanish paprika if you happen to have it)
1/2t dried oregano
1/4c olive oil

Pound the garlic and salt together with mortal and pestle or a knife to form a smooth paste. Add parsley and mix. Stir in rest to form a thick, oily mixture. Rub over pork loin. Place in freezer bag to freeze.

Thaw. Bring meat to room temperature. Place pork and marinade in roasting pan. Roast for 15min at 450. Then lower to 350 for 45min, until juices run clear.

Recipe is from Don't Panic More Dinner's in the freezer cookbook.

Notes: I usually buy a 6+lb pork loin when they are on sale and make this and another pork loin freezer recipe.  You could also slice the pork up in the marinade to grill.

Chicken Bruschetta

Ingredients

• 3 clove(s) garlic
• 3 teaspoon(s) extra-virgin olive oil
• 1/3 teaspoon(s) salt, divided
• 1/3 teaspoon(s) pepper, divided
• 4 (6 ounces each) skinless, boneless chicken-breast halves
• 1 3/4 pound(s) tomatoes, chopped
• 1 small shallot, finely chopped
• 1/4 cup(s) packed fresh basil leaves, finely chopped (or dried)
• 2 tablespoon(s) red wine vinegar
• 1 loaf(s) (8 ounces) round crusty whole wheat bread, sliced

Directions

• Preheat outdoor grill on medium.
• Meanwhile, in 9-inch pie plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4 teaspoon each salt and pepper, then rub all over chicken.
• In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand.
• Grill chicken, covered, 10 to 13 minutes or until juices run clear when thickest part of chicken is pierced, turning once. Transfer to cutting board. Let rest 10 minutes; slice.
• Cut remaining clove garlic in half. Rub cut sides all over bread, then brush bread with remaining 1 teaspoon oil. Grill 1 minute, turning once. Divide bread and chicken among serving plates; top with tomato mixture.

Recipe is from Good Housekeeping.

Notes: Leftover chicken is good to use in quesadillas.

Leftover Quesadillas

Shredded Cheese
Meat
Beans
Any other leftovers: avacodoes, tomatoes, onions, etc...
Soft tortillas shells.

Spray a pan with oil. Place tortilla in pan. Cover tortilla with cheese. Add beans, meat and other ingredients. Add cheese again and cover with tortilla. Flip. Once tortilla is browned and cheese has melted, remove from pan. Serve with sour cream, salsa etc. Eat and Enjoy.....

Recipe is adapted from Deceptively Delicious cookbook. You can add pureed butternut squash to the shredded cheese and then spread it on the tortilla.

Notes: We decided to call this leftover quesadillas because we were bad about eating pork, steak, chicken reheated. However just dicing the meat up and we found we typically have beans and other ingredients around so it is like the Mexican verison of a grilled cheese.