Oreo Truffle balls

I found this recipe at http://www.justapinch.com/..... you should check it out... you can post your own recipes and find all sorts of recipes on there.... that is where I won my Blue Ribbon for my Hawaiian Pie.... :)  anyway....I did have to put my own spin on the recipe tho.... on the original recipe they dipped this in white chocolate... I  dipped this in a mixture of semi sweet & milk chocolate and then drizzled this with white chocolate and Christmas sprinkles & sugars.... or you can leave the sprinkles & sugars out and just have these plain...which are delicious as well...you can also use chopped nuts or shaved chocolate on top too... I also added a little vanilla to boost the flavor of these up.... these are so yummy..... enjoy

Recipe courtesy of Just a Pinch

1 package of oreo cookies
1 8 oz block of cream cheese, softened ( I used the 1/3 less fat kind)
1 t vanilla
1 pkg semi sweet chocolate chips
1 pkg milk chocolate chips
1/2 pkg white "vanilla" chocolate chips
Sprinkles/sugars for topping (optional)

In large food processor add oreo cookies.  Whirl until broken up to fine crumbs.  I stopped and pushed the mixture back down into the food processor to make sure all were broken up to crumbs.  Add vanilla and cream cheese and whirl until mixture comes together in a ball.  Again, I took a spatula and pushed down the crumbs halfway thru mixing.  On wax paper lined tray roll into small balls (I used a small scoop to make even balls).  Roll until all mixture is done.  Place in fridge for around 30-60 minutes until firm.  Melt the semi sweet & milk chocolate chips over a double boiler and dip each ball into the mixture letting the excess chocolate drip off.  Place back on tray place in fridge and let harden around 15-20 minutes or until chocolate is set.  Melt the white chips in a cup in the microwave stirring every 15 seconds until mixture is smooth.  With the tines of a fork drizzle white chocolate over the balls then sprinkle with sugars/sprinkles if using.  Place back in fridge and let harden completely.  Serve and enjoy.  Refridgerate any leftovers.....

Sausage Cheese balls with Spicy Dipping sauce

I so love these Sausage Cheese balls.... and the dip yum.... making these to celebrate 2012... Happy & Safe New Year 2012 to everyone:)  Enjoy


Sausage Cheese Balls with Spicy Dipping sauce


1 lb roll of sausage (I use mild )
2 cups shredded cheddar cheese
1/2 cup milk
2 T white wine
2 1/2 cups Bisquick
1 t worchester sauce
1 T dried parsley flakes
*seasonings of your choice ( I used crushed rosemary, pinch of hot pepper flakes, garlic & onion powder & pinch of seasoned salt & pepper)

Preheat oven to 350 and spray a jelly roll pan.  Put everything in a large bowl and with your hands mix well. Roll into balls the size of meatballs.  Bake for 20-25 minutes until browned.  Serve with spicy dipping sauce.

Spicy dipping sauce

1/2 c mayo
1 T spicy mustard
1T ketchup
1 t worchester sauce
1-2 t hot sauce (depending on how hot you like it)
seasonings of your choice ( pinch of garlic & onion powder, pinch of seasoned salt & pepper, pinch of sugar)

Mix everything well and serve with sausage balls.  Refridgerate any leftovers.

Split pea soup & cornbread

I had a meaty ham bone leftover from Christmas...just waiting to be made into something yummy.  I removed some of the ham to make scalloped potatoes and ham (that will be coming in a later post this week).  My split pea soup is pretty simple to make and oh so yummy....I serve this with cornbread (see recipe at bottom of this page)but you can eat regular bread or crackers...
* If you don't have a ham bone leftover, use a couple of ham hocks in this soup, it will work out fine and still have that ham meaty flavor...Enjoy


Split pea soup

1 meaty ham bone
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 potatoes, peeled and chopped
1 T worhcester sauce
1 bag of split peas
2 chicken bouillon cubes
1T molasses
2-3 T brown sugar
8-10 cups water
2-3 T of drippings/glaze from your leftover ham (optional but might as well flavor your soup more:)
seasonings of your choice ( I used 2 bay leaves, onion & garlic powder, seasoned salt, regular salt & pepper.
Corn bread or crackers for serving.



In large pan place ham soup bone (or if using ham hocks), carrots, celery & onion.  Add bay leaf, seasonings, molasses, worchester sauce, bouillon.  Bring to a boil and turn heat down to medium & simmer about 20-30 minutes stirring often.  Add potatoes and split peas stirring well. Bring again to a boil, turn heat down and simmer for around an hour to an hour and a half.  You want the vegetables done, and the split peas soft.  Taste soup and adjust seasonings if necessary.  Simple and yummy..

Cornbread

1 cup corn meal
3/4 cup flour
3 T. sugar (more if you like sweet cornbread)
2-3 T. mayo (or miracle whip use what you have)
pinch of salt
1 t baking powder
1 egg
1/3 cup milk
1 T oil
1/2 cup leftover corn or frozen if none left over (optional)
butter for brushing on top and serving


Preheat oven to 400.  Grease glass pie plate or cast iron skillet if using.  In bowl combine corn meal, flour sugar, salt, baking powder whisk together.  Add egg, milk, oil and corn if using.  Stir until combined and place in greased container spreading out to an even layer.  Bake for around 18-20 minutes or until toothpick inserted in the middle comes out clean.

Crockpot Cream Corn

I got this recipe courtesy of my friend Marsha of The Better Baker.. Check out Marsha's blog here... she always has lots of yummy things on her blog and I had the super chance to meet her and Angie of A lil country sugar this summer check her blog out here... It was so much fun and I cannot wait to get to do that again.... Love them both :)  they both are home style cooks..nothing fancy but downright delicious :)

Now onto this corn.  Marsha posted this recipe and said it was her husbands favorite Thanksgiving dish.  I knew I was having a houseful on Christmas and was looking for something different with veggies involved.  I thought if that was his favorite dish and she said it was awesome I am gonna try it.  I meant to try it before the big day but didn't...something I usually don't do...but knowing Marsha I new this was awesome.  I added my own twist on things like usual :)  starting with using evaporated milk (I looked in the fridge on Christmas and almost panicked.... I didn't have enough milk to make this... I was like on all days when every store was closed to run out of milk sigh.....so time to be creative....so evaporated milk it is.. then I added some seasonings since I can't leave well enough alone...LOL  and awesome this was... It was the star of the show my husband said it is so good it makes you wanna hug yourself...LOL  he so makes me laugh:)  love ya honey... anyway try this you won't be disappointed.... you can also half this recipe, I served 20 with this, but for a smaller crowd 1/2 this recipe and adjust the cooking time... Enjoy and thanks Marsha :) for sharing...

Crockpot Cream Corn

4 16 oz. bags frozen corn, thawed overnight in the fridge
1 1/2 sticks butter, melted
1 can evaporated milk
1 1/2 pkgs. cream cheese cut into cubes, (I use 1/3 less fat kind)
6 T sugar
*seasonings of your choice ( I used garlic & onion powder, salt & pepper, and a little bit of seasoned salt)


Spray the inside of your crockpot.  Place thawed corn in the bottom.  Sprinkle with a little of the seasonings.  Put cream cheese cubes in the middle of the corn (so it won't burn on the outside of the crockpot) just push them down, mix the remaining ingredients adding a little more seasonings and pour over corn/cream cheese) stir a little. Turn crockpot onto high and let cook for around  an hour and a half.  Stir lightly, then continue cooking for around 2-3 more hours, stirring every hour.  Watch when the mixture starts to bubble, then turn crockpot down to low for around 1/2 hour longer stir and taste.  Adjust seasonings if necessary and serve...YUMMY

Cheese potato casserole

These are the best potatoes... easy and yummy, good for the holidays or any old time...

You can use what cheese you like, I usually use several different kinds, and you can clean out your cheese drawer that way... Just use 2-3 cups of what kind you like, I used co-jack, parmesan, a triple cheddar blend and a little mozerella... use what you like.  I have also crushed up potato chips and sprinkle on the top for the last 10 minutes of baking...yummy... I don't always do it but sometimes:)  Enjoy


Cheesy Potato Casserole

2 bags frozen cubed hashbrown potatoes ( I use the ones with peppers & onions called O'Brien potatoes)
1 onion, finely chopped
1 stalk celery, finely chopped
1 stick butter, melted
2 cans cream of chicken soup
1 can cream of celery soup
1 12 oz. container sour cream
1/2 cup milk
2-3 cups of cheese (save 1/2 cup for topping during last 15 minutes of baking)

seasoning of your choice ( I use garlic & onion powder, seasoned salt & pepper)

Thaw the potatoes (if you don't have time you just need to bake them longer)
Preheat oven to 375. In very large bowl place all the ingredients ( except for the last 1/2 cup of cheese) Mix well.  Place in greased casserole dish.  Cover with foil.  Bake 1 hour.  Remove foil and bake for around
1 to 1 1/2additional hours or until center of casserole is bubbly.  During last 15 minutes of baking sprinkle with remaining 1/2 cup of cheese.  Enjoy

Rolo Pretzel cookies

These are the simplest yet yummiest treats ever!!! Everyone who tries these loves them and everyone always wants the recipe... Easy, tasty and quick... my kinda recipe.. you better make lots and lots, these go super quick :)  enjoy

Rolo Pretzel Cookies

1 package of rolo candies the big package not the individual sticks in the checkout line (but you can get those but you will need about 6-8 rolls if using them)
1 bag pretzels ( I use waffle pretzels, or at Christmas the small christmas shaped like trees, bells, stars etc)

Silcone baking sheet liner or aluminum foil

Preheat oven to 350.  Unwrap the rolo candies. Line sheet pan with your silcone liner or aluminum foil. Lay a single layer of pretzels out on sheet pan.  Place a unwrapped Rolo candy on each pretzel.  Place in oven for 2-3 minutes or until candy is soft (but not melted at all) it should look like it did when you placed it into the oven but a little shinier due to the softened chocolate.  Remove from oven and place a pretzel on top of each candy pressing to make a "sandwich cookie" of each pretzel and rolo.  Be careful cause pan is hot and chocolate/carmel is hot as well.  Continue until all is done.  Let cool & remove from oven and place on waxed paper to finish getting hardened.  Enjoy

Chicken Liver Pate

My family has been making this stuff as long as I can remember at Christmas time.  This family recipe just means Christmas to me.. my husband won't even try this even though I tell him to be "a foodie" and be adventurous... nothing doing... but I guess that means more for me :)  LOL just kidding love ya honey...;)

You can use any red wine that you like, I usually use Merlot.  Use what you like:)  also I double the recipe since I am going to the work of doing it, I usually make it and share with family members.  Also the recipe calls for 1/2 t garlic powder... I usually sprinkle a little in each stage along with a little salt & pepper.  I am not great at measuring (which is why I usually don't bake much)... anyways taste the mixture at the end and make sure that the seasonings are right on.... The flavors will blend a little and become stronger the longer it sits so don't over do it....
We serve this with crispy crackers/breaksticks. Enjoy


Chicken Liver Pate

1 lb. chicken livers
1-2 medium onions, chopped
1/4 cup dried parsley flakes
6 slices raw bacon, thinly sliced
1/2 cup red wine
5 hard boiled eggs, peeled
1/2 t garlic powder
salt & pepper to taste


In large pan (I use a chicken fryer/dutch oven) over medium high heat place onions and bacon.  Sprinkle lightly with garlic powder & salt & pepper.  Cook stirring very often so the onions don't burn, until mixture is a little over 1/2 of the way done.  Add chicken livers another light sprinkling of garlic powder, & salt pepper.  Cook for about 5 minutes stirring often.  Add parsley flakes, & red wine bringing mixture up to a boil.  Turn heat down and cover pan cooking for an additonal 10 minutes or until livers are no longer pink and bacon is done (it will be soft and not crispy).  Let mixture cool with the lid off the pan for 5 minutes.  Be careful the mixture is still hot, place mixture in large food processor place mixture (*note if making a double batch only process 1/2 the mixture at a time since the really hot mixture will expand & could cause a boil over) sprinkle lightly with salt, pepper & garlic powder.  Process until mixture is completely combined and smooth.  Taste and adjust seasonings if necessary. Pour into heatproof container (again cause mixture is hot) let cool completely cover and put into refridgerator for several hours for flavors to combine.  Serve with crackers/breadstick.  Keep leftovers refridgerated... Enjoy.