Oreo Mint Truffles...

8 oz. softened cream cheese
1 package mint oreo cookies
2 packages good quality semi sweet chocolate chips

Put cookies in a food processor and blend until the cookies look like fine crumbs. Add the cream cheese and process until thoroughly mixed. Roll into 3/4 inch diameter balls and then place on lined baking sheet and refrigerate for at least an hour. After the balls have been refrigerated, melt chocolate and dip oreo balls in chocolate. Make sure excess chocolate drips off and then place on clean parchment paper. Makes 30-40 balls depending on what size you roll.

Mint Brownies

FOR THE BROWNIES:

• 1 cup Melted Butter
• ½ cups Cocoa Powder
• 2 cups Sugar
• 4 whole Eggs Beaten
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 1-½ cup Flour

FOR THE MINT FROSTING:

• ½ cups Butter, Softened
• 2 Tablespoons Milk
• 2 cups Powdered Sugar
• 1 teaspoon Peppermint Extract
• 5 drops Green Food Coloring

FOR THE GANACHE TOPPING:

• ½ cups Butter
• 1-½ cup Semi-Sweet Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.

Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet).

Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)

Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

Chocolate Mousse Cake Towers

{simple as that}

I'm going to have to try this one out on Christmas Eve. Looks easy and what could be better than chocolate cake and chocolate mousse.

Holiday Stuffing

1 box cubed dressing

3-4 stalks of celery-chopped

1/2 medium onion-chopped

2 cans mushrooms-drained

sage to taste

1 can cream of mushroom soup

1 can cream of chicken soup

Saute onion and celery in butter until transparent. Add dressing. Mix soup, sage, and mushrooms in separate bowl. Add to dressing mixture until moist. Bake in 13x9 dish at 325 degrees for 45 minutes.

Cranberry Fluff Salad

This is always a great side for Thanksgiving or Christmas dinner.

2 cups raw cranberries, ground

1/2 cup sugar

2 cups diced apples

1/2 cup chopped pecans

1 large can pineapple tidbits (drained)

3 cups miniature marshmallows

1/4 tsp. salt

1 cup heavy whipping cream, whipped

Combine cranberries and sugar. Cover and chill overnight. Add apples, pecans, marshmallows and salt. Fold in whipping cream. Chill. Serves 12.

SLUSH

4 cups water

3 cups sugar

2 (46 oz.) cans pineapple juice

1 (12 0z.) frozen lemonade

1 (12 oz.) frozen orange juice

10 oz. frozen strawberries

Bring water and sugar to a boil. Cool slightly and then add juices. Pour a little juice in a blender to blend with strawberries and puree. Combine all juices with strawberries. Pour into large ziplock and freeze overnight. Let sit out on counter and thaw a little before serving. Serve with sprite.

Creamy Cajun Chicken Pasta...

16 ounces bow tie or penne pasta cooked al dente

2 chicken breasts cut in pieces (I did 3)

2 teaspoons Cajun seasoning (I didn't measure the Cajun seasoning, but I am sure I did more. I just really covered the chicken well while sauteeing)

2 tablespoons butter

1 thinly sliced green onion (I left green onion out)

1 to 2 cups heavy cream or evaporated milk (I did 1.5 cups evaporated fat free milk and 1.5 heavy whipping cream)

2 tablespoons chopped sun dried tomatoes (I did 4 tablespoons)

1/4 teaspoon salt

1/4 teaspoon basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated Parmesan ( I did 1/2 cup)

Coat chicken in Cajun seasoning. Saute chicken in butter over medium heat until cooked through. Reduce heat and add all but parmesan and pasta. Pour sauce over pasta and toss with Parmesan. Serve promptly.

Caramel Apple Pie...

Make a double crust

6 cups peeled and sliced granny smith apples
1/2 cup water
1 cup sugar
2 Tbs. corn starch
1/2 tsp. cinnamon

in medium saucepan, combine apples, water, and sugar. Cook until apples are soft. Mix corn starch with a little bit of water (approx. 2 Tbs.) and pour into apple mixture. Pour in unbaked 9" pie shell and sprinkle with cinnamon. Apply top crust, seal and flute edges and put slits in top. Bake at 375 for 40-45 minutes until golden brown on top. Remove from over and let cool completely.

Topping
14 oz can sweetened condensed milk
1/4 cup sugar
1/4 cup light corn syrup
1 Tbs. brown sugar
2 Tbs. butter
1 tsp. vanilla
1/4 cup chopped walnuts (optional)

Combine everything except vanilla and nuts. Bring to a rolling boil, stirring constantly. Boil for 3 minutes. Remove from heat and add vanilla and nuts. Let cool, when warm, spread on cooled pie.

Creamed Corn...

1 1/2 to 2 cups heavy whip cream
2 bags thawed corn
1/2 tsp. Salt
1 tsp. Sugar
3 Tbs. flour
3 Tbs. butter
1/2 cup Parmesan Cheese

Combine Corn and cream on stove. Bring to a boil and simmer for 5 minutes. Add salt and sugar. In separate pan, melt butter and add flour and make a paste. Put in corn and stir. Pour in greased baking dish and sprinkle cheese on top. Bake at 350 for 20 minutes, cover until last five minutes.