Peanut Butter Chocolate Truffles

1 package milk or semi sweet chocolate chips
1/2 cup creamy peanut butter
1 (8 oz.) container of cool whip (left out to room temp.)

1.Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave.  Stop and stir the chocolate chips every 30 seconds until completely melted.

2. Add the peanut butter and mix well.  Then thoroughly mix in the cool whip. 

3.Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle. 

4.Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate.  Return the balls to the fridge.  They taste the best if they stay refrigerated.

Cookie dough truffles

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup Mini Chips Semi-Sweet Chocolate Chips

1-1/2 pounds chocolate candy coating, coarsely chopped

1.In a large bowl, cream the butter and brown sugar until light and fluffy.

2.Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition.

3.Stir in the chocolate chips .

4.Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

5.In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off;

6.Place on waxed paper-lined baking sheets. Refrigerate until firm, about 20 minutes. If desired, remelt remaining candy coating and drizzle over candies or use sprinkles to decorate. Store in the refrigerator. 

Turkey Noodles

2 cups turkey cut into chunks

1 1/2 teaspoons vegetable oil

3/4 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped green pepper

1 garlic clove, minced

1 (14.5 ounce) can chicken broth

2 cups uncooked pasta

1 (14.5 ounce) can stewed tomatoes

1 tablespoon white vinegar

3/4 teaspoon sugar

1/2 teaspoon chili powder

1/2 teaspoon garlic salt

2 tablespoons grated Parmesan cheese

1 tablespoon minced fresh parsley

1.In a large skillet cook the celery, onion, green pepper and garlic cook until vegetables are tender.Add the turkey and heat thru.

2.Remove the turkey and vegetables with a slotted spoon and keep warm on a plate.
3.Add chicken broth to the pan bring to a boil. Add pasta cook for 10 minutes or until tender.

4.Reduce heat;stir in the stewed tomatoes, vinegar, sugar, chili powder, garlic salt and turkey mixture.

5.Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and fresh parsley.

Funeral Potatos

2 lbs thawed hash browns
1 can cream of chicken soup
1/2 cup evaporated milk
1 cup Cheddar cheese
1 cup sour cream
1/2 cup chopped onion


Topping
1/2 Cup melted butter
1/2 cup crushed cornflakes

1. Mix together soup,sour cream,cheese,onion and can milk

2. Add hash browns and mix well. Can add more milk if not wet enough.

3. Pour into a un greased 9x13 dish
4. Mix together the cornflakes and butter and mix well

5. Pour over the potato's

6. Bake at 350 degrees for 45-50 min or until bubbly

Olive Garden Stuffed Mushrooms ( copycat )

8 -12 fresh mushrooms

1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)

1 green onion, finely minced

1 egg  (beaten)

1/2 teaspoon minced garlic

1/8 teaspoon garlic salt

1/2 cup Italian style breadcrumbs

1 teaspoon oregano leaves

1 tablespoon melted butter, cooled

2 tablespoons finely grated Parmesan cheese

1 tablespoon finely grated Romano cheese

2 tablespoons finely grated mozzarella cheese(for stuffing)

1/4 cup finely grated mozzarella cheese (for garnish)

1/4 cup melted butter

Fresh lemon juice (optional)

1 Preheat the oven to 350°F.

2 Lightly oil a small baking dish.

3 Gently wash and stem mushrooms; pat dry (Save stems for another recipe).

4 Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.

5 Add Italian bread crumbs, egg, clam juice, mixing well.

6 Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

7 Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).

8 Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.

9 Cover and place in oven for about 35- 40 minutes.

10 Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly. Sprinkle with lemon juice

Artichoke Cream Cheese Stuffed Mushrooms

1 tablespoon olive oil

1 onion, chopped

24 mushrooms, stems removed and chopped

salt and ground black pepper to taste

1 (12 ounce) jar marinated artichoke hearts, drained and chopped

1 (8 ounce) package cream cheese, softened

2 tablespoons sour cream

1 cup shredded Italian cheese blend

2 tablespoons grated Parmesan cheese

1/2 teaspoon garlic salt, or to taste

1.Preheat an oven to 350 degrees F Prepare a baking sheet with cooking spray or spread with light layer of butter.

2.Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed.

3.Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.

4.Bake in the preheated oven until the filling begins to bubble, about 20-25 minutes.

Chocolate Cherry Truffle Cake

 

 

 

Filling

1 cup semisweet chocolate chips (from 12-oz bag)

2/3 cup sweetened condensed milk (from 14-oz can)

1/4 teaspoon almond extract

 

 

Cake

1 box (18.25 oz) chocolate fudge cake mix with pudding in the mix

1 cup water

3/4 cup vegetable oil

1/2 teaspoon almond extract

4 eggs

1 box (4-serving size) chocolate instant pudding and pie filling mix

1 jar (10 oz) maraschino cherries, drained on paper towel, chopped (3/4 cup)

 

 

Glaze

Remaining sweetened condensed milk (from 14-oz can)

3/4 cup semisweet chocolate chips (from 12-oz bag)

2 tablespoons corn syrup

1 teaspoon milk, if needed

 

1.Heat oven to 325°F. Grease with shortening and lightly flour 12-cup fluted tube pan. In medium microwavable bowl, mix filling ingredients. Microwave on High 25 to 35 seconds, stirring every 15 seconds, until melted and smooth; set aside.

 

 

 

2.In large bowl with electric mixer, beat cake mix, water, oil, 1/2 teaspoon almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly. With rubber spatula, fold in cherries. Spoon batter into pan; spread evenly. Carefully spoon filling in ring over batter (do not let filling touch side of pan).

 

 

 

3.Bake 50 to 55 minutes or until toothpick inserted 1 inch from inside edge of pan comes out clean, top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 20 minutes.

 

 

 

4.Place heatproof serving plate over pan; turn plate and pan over. Remove pan. Cool cake completely, about 1 hour.

 

5.In 1-quart saucepan, heat all glaze ingredients except 1 teaspoon milk over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 teaspoon milk if necessary for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. Store loosely covered in refrigerator.