makes about 40 truffles

Ingredients

1 package Cool Mint Creme Oreos
4 oz (half a block) cream cheese
White or Milk melting chocolate (CandiQuik trays or chips work fine here)
Wilton Gel Kelly Green Food Coloring*
*There are notes on the CandiQuik tray to not use water based food coloring because it can seize the chocolate, which means it doesn’t melt nice and creamy. I assume they mean the kind you get to dye Easter Eggs, because Wilton Gel coloring worked fine. I don’t know if Wilton’s food coloring is water based or not, but my chocolate did not seize.

Directions

Toss all of the oreos, cream and all, into the bowl of a food processor and pulse until chopped finely. Remove a few tablespoons of crumbs if you want to garnish the top of your truffles with them.
Chop the cream cheese into 1″ squares, then add it to the bowl of the food processor as well. Pulse until all the cream cheese is mixed through.

Roll the Oreo mixture into 1″ scoops. I used a small cookie scoop for this. Place the scoops on a parchment-lined tray (no need to put space between each truffle), and when all the mixture has been used, pop the tray in the freezer for at least 20 minutes.
After 20 minutes, melt the chocolate to package specifications. If using chocolate chips, microwaving them in a glass bowl 30 seconds at a time, stirring after each addition until you have a smooth melted chocolate should do the trick.

Add a small amount of Kelly Green food coloring to the chocolate and whisk through, stirring so that there are no streaks. Keep adding small amounts until you get the color you desire. Remember that with gel food coloring, a little goes a LONG way.

Move all the truffles off your parchment-lined tray, but keep it nearby. Set up an assembly line for yourself: Oreo balls, chocolate, tray.

I used toothpicks to dip the truffles into the chocolate, but I don’t recommend this. It was difficult for me to get them back out again! Either just use your hands (with gloves, if you prefer), or maybe a fork – lay the truffle on the fork, don’t stab it – to dip into the chocolate. Cover the truffle on all sides and then place it on the tray to dry. Sprinkle with Oreo crumbs NOW if doing so, otherwise they won’t stick later.

Work quickly, as the chocolate will eventually harden, and the truffles will eventually defrost. It should take you about 10 minutes from start to finish. Once done, I popped the truffles back in the freezer to make sure the coating was nice and hard.


Once done, they can be stored in the refrigerator. Ours lasted about a week before we ate the last one, and they were still fine at that point. You can also keep them in the freezer.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Yield 2 servings

Ingredients

• 2 cups milk
• 2 tablespoons sugar
• 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
• 1/4 teaspoon cinnamon
• Pinch of nutmeg
• 1 ounce Kahlúa coffee liqueur
• Mini marshmallows, for serving
• Salted caramel, for serving
• Chocolate syrup, for serving

Instructions

• In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
• Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe

Ingredients

• 4 eggs
• 4 slices bread, lightly toasted (I used multigrain)
• 1/4 cup chipotle lime mayo (see below)
• 2 avocados, sliced
• 8 slices bacon, cooked

Directions

1. Bring a large pot of water to a boil and reduce the heat to medium.
2. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
3. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
4. Repeat for the remaining 2 eggs.
5. Assemble sandwiches and enjoy.

Ingredients

1 (9-inch) pie crust, baked and cooled

1 2/3 cups (10 ounce package) Reese’s Peanut Butter Chips, divided

3 ounces cream cheese, softened

1/4 cup confectioners’ sugar

1/3 cup unsweetened cocoa powder

1 teaspoon unflavored gelatin

1/2 cup granulated sugar

1/3 cup plus 2 tablespoons milk, divided

1 cup cold whipping cream

2 tablespoons boiling water

1 tablespoon cold water

1 teaspoon vanilla extract

Procedure:

In making the peanut butter mousse layer, in a medium bowl, you need to melt 1 ½ cups of peanut butter chips. Beat the cream cheese, confectioner’s sugar and 1/3 cup of milk until smooth. Add the melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread this to cooled crust.

In making the chocolate mousse layer, in a small bowl, sprinkle gelatin over cold water. Let stand for about a minute to soften. Add the boiling water and stir until the gelatin is completely dissolved. Let it cool.

In a medium bowl, combine cocoa and granulated sugar. Add whipping cream and the vanilla extract. Using your electric mixer, beat this in medium speed until stiff.

Pour the gelatin mixture and beat until well blended. Spread this on top of the peanut butter layer.

Garnish the remaining chips and have this refrigerated for about 4 to 6 hours before serving.

Makes 12 cups
12 slices bacon
8 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees.


Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup.

Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.

Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately.

Each cup is about 100 calories. So you can eat a few of them for breakfast and not feel guilty about eating TOO much junk, but you still get some tasty bacon!
Update *May 2012*:
It seems like a lot of people have had great success making these, but have partially pre-cooked the bacon. I haven’t tried it that way yet, but it seems like it works well.
Thanks for all of your input on your results with the bacon and egg cups!

Ingredients :

• 2½ lbs lean beef chuck,cut into cubes
• 1 medium onion,cut into 1-inch pieces
• 8-10 small red potatoes or potato chunks
• 4-6 carrots,cut in 1-inch pieces
• 2 large ribs celery,cut in 1-inch pieces
• 2 tbsp Worcestershire sauce
• 1/4 cup red wine
• 3 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp allspice
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 2 bay leaves
• 6 tbsp minute tapioca
• 28-oz.can diced tomatoes
• 1/2 cup chopped fresh parsley

Directions :

1. Layer all ingredients except parsley in slow cooker in order given.
2. Cover and cook on high 6 hours.
3. Immediately before serving,garnish with parsley.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 30 minutes

Yield: 10-12 servings 

Ingredients

• 1/2 cup (113 grams) butter, room temperature
• 1/3 cup (70 grams) sugar
• 2 eggs
• 1/2 cup sweetened coconut flakes
• 2 oz (56 grams) dark or semisweet chocolate, grated or finely chopped
• 1 1/2 cups (180 grams) self rising flour
• 2/3 cup International Delight Coffee Creamer
• 4 oz chocolate, roughly chopped
• 1 tablespoon International Delight Coffee Creamer
• Large coconut flakes, lightly toasted

Instructions

1. Heat the oven to 350F. Grease a 8? round cake pan and set aside.
2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 2-3 minutes.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. Stir in the grated chocolate and sweetened coconut.
5. Alternately, beat in the flour with the coffee creamer until just combined. Do not overbeat the batter!
6. Spoon the cake batter into the prepared baking pan and bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool completely on a wire rack before taking the cake out of the pan.
8. When cooled, remove the cake from the baking pan and set it on a serving plate.
9. Melt the remaining 4 oz of chocolate with 1 tablespoon of creamer and pour over the cake. Decorate with toasted coconut flakes.