Cookie Dough Truffles

Cookie Dough Truffles

adapted from My Kitchen Cafe

½ cup butter, softened

¾ cup packed brown sugar

2 1/4 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

½ cup miniature semisweet chocolate chips

1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

Carmelized Butternut Squash

2 Medium Butternut Squash
6 T unsalted butter, melted
1/4 C. Brown Sugar
1 1/2 t kosher salt
1/2 t freshly ground pepper

Heat oven to 400. Cut off ends of squash and discard. Peel and cut in half lengthwise. Remove seeds and cut into 1 1/2" cubes.

Place on rimmed baking sheet. Add butter, sugar, and salt & pepper. Toss with hands and spread into a single layer. Roast 45-55 minutes until tender and glaze begins to caramelize. Turn a few times so it browns evenly. Can make ahead and re-heat. serves 6-8.

This is absolutely Delicious! My kids gobbled it up!

Sister's Cafe Chicken Poppy Seed Salad

Here is another winner from Brittany at the Sister's Cafe:

Chicken Poppy Seed Salad
submitted by Brittany

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)


The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds


Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.


*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!


*Recipe and picture courtesy of www.sisterscafe.blogspot.com

Fiesta Chicken Pasta Salad

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
2 -3 tomatoes, chopped
Avocado, diced

1 Cucumber, diced
1-2 Green Onions
1 C. Frozen corn
Cilantro

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, avocado, green onions, cucumber, cilantro, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

Recipe adapted from http://www.sisterscafe.blogspot.com/

Bridget's Honey Lime Enchiladas

6 Tbs. Honey
5 Tbs. Lime Juice (1 large Lime)
1/2 Tbs. Chili Powder
1/2 tsp. Garlic Powder
1 lb. Chicken ( 3 small breasts), cooked & shredded
8-10 Flour Tortillas
1 lb. Monteray Jack Cheese, shredded
16 oz. Green Enchilada Sauce
1 C. Heavy Cream

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup green enchilada sauce on bottom of 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining sauce with cream and left over marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top. Enjoy!

Bridget suggested to make the enchiladas sweeter, and to add more honey and just a little more lime juice.

*Recipe found on http://hayleesfood.blogspot.com/

Game Night Dips

Southern-Style Salsa

1/2 C. Chopped Green Bell Pepper
1/2 C. Chopped Red Bell Pepper
1 C. Chopped Cucumber
1/2 C. Chopped Tomato
1 Avocado, diced
1 Fresh Jalapeno Pepper, seeded and chopped
1/4 C. Sliced Green Onions with tops
1/4 C. Snipped Fresh Cilantro
1 (15 oz) can Black Eyed Peas, drained & rinsed
1 (15 oz) can Black Beans, drained & rinsed
1 C. Frozen Super Sweet White Corn
1/3 C. Fat Free Italian Dressing

Add all ingredients in a bowl, mix gently. Refrigerate 1-2 hours to allow flavors to blend. Serve with tortilla chips.



Spinach Artichoke Dip

1 C. Artichoke Hearts, drained & chopped
8 oz. Cream Cheese, softened
1 C. Fresh grated Parmesan Cheese
1/2 C. Mayo
1/2 C. Sour Cream
1 (5 oz) pkg. frozen Spinach, thawed & chopped

Mix all ingredients in a large bowl. Spread evenly into a square 8x8 pan. Bake at 325 degrees for 25-30 min. Serve with toasted baguette bread, tortilla chips, pita chips or crackers.

*You can double this recipe for a 9x13 pan.