Wednesday, November 12, 2008

Oreo Truffles

Just when you think you'll be going on a diet, this recipe shows up!

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.
signature small

Monday, November 3, 2008

Three Pepper Beef Stir Fry

I usually do chicken stir fry at home, but tonight I wanted to try beef. So off to Publix I went & purchased some top round steak, a red pepper, and a green pepper. I used this recipe below & it turned out fabulous! I would caution however to cut back on the ground black pepper. It was a little to peppery for my tastes. I also left out the ginger and onions, I'm not a big ginger or onion fan.

Three Pepper Beef
4 servings (serving size: about 1 3/4 cups)

2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth (I added another 1/4 cup, my sauce was too thick)
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper
Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
signature small

Saturday, November 1, 2008

Firefighters Support Breast Cancer

There is a 3-day walk to support breast cancer that went through Wonderful Husbands city yesterday. One of the firemen made a huge pink ribbon made out of balloons that attracted many people to stop by and take pictures. 

Then later on in the evening they all went out to hand out candy to the local kids.

signature small