Oreo Balls

Oreo Balls

1 package Oreo Cookies

1 block cream cheese, softened

1 package Chocolate Almond Bark or Bakers Chocolate Baking Squares

***I halved the recipe this time around, so that is why everything looks smaller. :)

Place Oreo Cookies in a baggie and smash until it is the consistency of dirt.

Mix softened cream cheese into smashed cookies.
This is what it will look like when the cream cheese is mixed in:

Form into balls. (I like to put mine on wax paper.)

Melt chocolate according to package directions in microwave.

Cover balls in chocolate.

Place in refrigerater.

Ta-da!

A view of the inside...

Yes, these are as good as they look...better probably! Enjoy! :)

Fried Oreos

Directions:

• Heat the stove to 350 degrees F. Put a pot of oil and wait to get the exact temperature.
• Combine oil, egg and milk and beat  perfectly.
• Put a pinch of salt in the pancake mix and then add it to the mixture. Whisk until well combined.
• To prepare the batter mix 50/50 pancake mix and milk. For best result add 1/4 cup of pancake mix more.
• Soak the oreos in the batter until well covered and fry   3 – 4 at a time for two – three min.
• So quick and so tasty!
• Enjoy!

White Chicken Enchiladas

*These are seriously so so good*

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Easy Baked Spasagna

• 1 1/2 lbs (24 ounces) spaghetti noodles, uncooked
• 2 lbs shredded mozzarella cheese (you could probably get away with less)
• 8 ounces ricotta cheese
• 8 ounces sour cream
• 1 1/4 cups half-and-half
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon dried oregano leaves
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
Meat Sauce:
• 12 ounces ground beef or sausage
• 1/2 cup chopped white onion
• 1 (24 ounce) jar spaghetti sauce

Instructions

1. Preheat oven to 350 degrees.
2. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl.
3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese.
4. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture.
5. Spray a 9x13 glass baking dish with cooking spray.
6. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
8. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
9. While pasta is cooking, prepare the meat sauce.
10. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes.
11. Cut pasta into into squares and top with meat sauce.

Chicken & Ricotta Manicotti

Please double the recipe if cooking for a larger group.

Ingredients

• 7 pieces Manicotti, cooked according to instructions
• 1 cup part skim Ricotta cheese
• ½ cup shredded Parmesan cheese
• 1 cup shredded cooked chicken
• 1 egg
• 1 teaspoon oregano ( I prefer to use fresh Italian parsley)
• salt and black pepper
• 1 can Italian style crushed tomatoes
• 2 tablespoons grated Parmesan cheese
• 1 clove of garlic minced
• 1 tablespoon chopped fresh basil leaves
• ¼ cup Parmesan cheese
• 6-8 basil leaves

Instructions

1. In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
2. Stuff each cooked Manicotti with about ¼ cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
3. Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
4. Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
5. Bake at 350 degrees F for 35 minutes or until hot and bubbly.

HOISIN-GRILLED CHICKEN WITH SOBA NOODLES

2 tablespoons hoisin sauce
2 teaspoons balsamic vinegar
1 + 1/2 teaspoons Worcestershire sauce
1/2 teaspoon Chinese five-spice powder
3  skinless, boneless chicken breast halves
salt
green tea soba noodles (or regular soba)
1 + 1/2 cups sugar snap peas, trimmed and halved diagonally
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
2 teaspoons soy sauce
1 teaspoon Sriracha sauce
toasted sesame seeds to taste
sliced green onions, to taste

Combine hoisin, balsamic vinegar, Worcestershire sauce, and five-spice powder in a large bowl.  Add chicken; toss to coat.  Grill for 10 minutes or until done, flipping the pieces half-way through cooking time.  Remove from the grill, let it stand for 5 minutes tented with aluminum foil.  Thinly slice across the grain.

Meanwhile, bring a large saucepan of salted water to a boil.  Prepare the dressing for the noodles by mixing rice vinegar, sesame oil,  soy sauce, and Sriracha in a small bowl. Reserve.

Add noodles to the boiling water; cook for about 4 minutes.  Add peas; cook 1 minute or until noodles are tender. Drain. Add reserved dressing to the noodles & peas mixture.  Toss to coat. Arrange noodles on a serving plate,  top with chicken slices.  Sprinkle with sesame seeds and green onions right before serving.

ENJOY!

No Bake Peanut Butter Bars

Reeses peanut butter no-bake bars - My weakness 
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Ingredients
1 cup salted butter (melted)
2 cups keebler graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!