Oreo Truffles

Oreo Truffles

1 package of Oreos (any kind) crumbled
(About three cups).
1 8oz package cream cheese

Mix together. Form balls  onto parchment paper (or wax paper) covered cookie sheet. Freeze for an hour or refrigerate overnight. Melt chocolate into a bowl and dip balls in chocolate and replace on parchment paper. Place back in fridge and then drizzle with white chocolate if desired. Keep refrigerated.

Cinnamon Rolls

3/4  c. sugar
3 Tbsp. yeast
6 Tbsp. Shortening
1 Tbsp. Sugar
1 teaspoon salt
1 c. luke warm water
7 c. flour (give or take)
1 c. scalded milk (hot but not boiling)
3 eggs

Dissolve yeast and 1 Tbsp. sugar in luke warm water.

Scald the milk.  Add 3/4 c. sugar, shortening and salt to it. Let it cool.

Mix all together with the flour and add eggs one at a time.

Let rise until double (about 1 hour).  Roll out and spread with 1 cube of melted butter, brown sugar, and cinnamon, raisins, nuts, or whatever you like.

Roll into a roll and cut into 1 inch segments.

Let rise (about two hours). Bake at 350 degrees for 8-10 minutes until golden brown and glaze while hot.

Glaze:  1 package of powdered sugar, remainder of the cube of melted butter. Thin with hot water.

Beat with an electric beater and pour over hot cinnamon rolls.


From the Kitchen of Rosalyn Schmidt.

Coconut & Cranberry Crisps
1/2 c softened butter
2 c Sugar
1 tbsp orange zest (one orange worth)
2 tsp vanilla
Combine and beat
1tsp baking powder
1/4 t salt
3 1/4 c flour
Add to previous mixture and beat
1 1/2 c dried cranberries1
1/2 c coconu
tStir into dough shape into 1 '' balls and place 2'' apart on greased cookie sheet.
Bake @ 350 for 8-11 min Cool for 5 min before transferring
From the Kitchen of Linda Cobabe

Broccoli Chicken Potato Parmesan

(AKA Mike's new favorite)

Prep/Cook time: 20 min.

2 tbsp Veggie Oil

1 pound red potatoes, sliced 1/4 inch thick

1 package (about 10 ounces) refridgerated cooked chicken strips ( I use about three chicken breasts, cooked and cut into strips)

2 cups fresh or frozen broccoli flowerets

2 can campbells broccoli cheese soup

1/2 cup milk

1/4 tsp garlic powder

1/4 cup grated parmesan cheese

Heat oil in skillet. aldd potatoes. cover and cook over medium heat 10 min stirring occasionally.

Stir in chicken and broccoli

Mix soup, milk, and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. cover and cook over low heat 5 min or until done. (which means the potatoes are soft)

Recipe from Campbell's 1-2-3 dinner

Chicken Scampi

Chicken Scampi

2 Tbsp butter

4 chicken breast

1 can cream of chicken soup

1/4 cup water

2 tsp lemon juice

2 cloves garlic (minced) or 1/4 tsp garlic powder

4 cups hot cooked capellini or thin spaghetti

1.heat butter in skillet. Ad chicken and cook until browned

2. Add soup, water, lemon juice and garlic. Heat to a boil. Cover and cook over low heat 5 min or until done

3. Serve with pasta

makes 4 servings

from Campells 1-2-3 Cookbook

Vanilla Pudding Sauce

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

**We had this on our waffles this morning. Delicious!**

Lemon Chicken

Lemon Chicken Cutlets
Real Food Has Curves
Makes: 4 servings

4 5-oz. boneless, skinless chicken breasts
6 Tbs. unbleached all-purpose flour
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbs. unsalted butter, divided
2 Tbs. olive oil, divided
3 Tbs. chopped pitted black olives
2 tsp. grated lemon zest
1/2 c. dry white wine, dry vermouth, or reduced-sodium chicken broth
5 Tbs. lemon juice (the juice from about 2 medium lemons)

1. Place a chicken breast between 2 large sheets of plastic wrap on your work surface, then use the bottom of a heavy saucepan (of the flat side of a meat mallet if you have one) to pound the breast to about 1/4 inch thick.

2. Mix the flour, salt and pepper together on a large dinner plate.

3. Unless you have a gigantic skillet that can accommodate all the pounded breasts at once, melt 1/2 Tbs. butter with 1 Tbs. olives oil in a large skillet over medium-high heat.

4. Dredge 2 breasts in the flour mixture, coating both sides. Knock off any excess flour. Slip them into the skillet and cook until lightly browned and cook through (you can slice one open to make sure it's white inside), about 4 minutes, turning once. Transfer the breasts to a serving platter or individual plates.

5. Repeat steps 3 and 4 without cleaning the skillet until all the chicken is cooked.

6. Stir the olives and lemon zest into the skillet; cook for about 20 seconds.

7. Pour in the wine, vermouth, or broth, as well as the lemon juice. Raise the heat to high, and bring the mixture to a full, bubbling simmer, scraping the bottom of the skillet occasionally to get any flavorful brown bits up and into the sauce. Cook for about 1 minute, or until slightly reduced. Pour this wet sauce over the breasts.