Peanut-Butter Truffles

1 cup  cocoa powder

1/2 cup  confectioners' sugar

1   (10-ounce) package peanut-butter chips

1/2 cup  heavy cream

1/4 teaspoon  vanilla extract

2 tablespoons  butter, softened

Combine cocoa powder and confectioners' sugar in a shallow bowl; set aside.

Place peanut-butter chips in a heat-proof bowl. In a saucepan, bring cream and vanilla extract to a simmer over low heat. Pour over peanut-butter chips. Stir until chips are completely melted and blended in. Let the mixture cool until it is just slightly warm to the touch.

Add butter, stirring until melted and well-blended. Cover with plastic wrap and refrigerate for at least 1 hour.

Scoop peanut-butter mixture by teaspoonfuls and roll into balls. Roll each ball in cocoa mixture and place on a cookie sheet covered with waxed paper or parchment paper. Cover with plastic wrap and refrigerate until firm.

Courtesy: Taste of the South

Triple-Chocolate Mocha Truffles

12 ounces  semisweet chocolate, coarsely chopped

1/2 of an 8-ounce package  cream cheese, softened and cut up

4 teaspoons  instant coffee crystals

1 teaspoon  water

1-1/3 cups  milk chocolate pieces (8 ounces)

2 tablespoons  shortening

2 ounces  white chocolate, coarsely chopped

In a heavy medium saucepan, melt semisweet chocolate over very low heat. Remove from heat and stir in the cream cheese until combined.

Stir together the coffee crystals and water. Add the coffee mixture to the chocolate-cream cheese mixture and stir until smooth. Cover and chill for about 2 hours or until firm.

Use 2 spoons to shape the mixture into 1-inch balls. Place on a waxed-paper-lined baking sheet or tray. Cover and chill for 1 to 2 hours or until firm.

In a heavy medium saucepan, melt milk chocolate and shortening over low heat, stirring until smooth. Remove from heat and cool to room temperature.

Use a fork to dip truffles into milk chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill for about 30 minutes or until firm.

In a heavy, small saucepan, melt the white chocolate over low heat, stirring until smooth. Drizzle over tops of truffles. Chill for a few minutes until set. Store in refrigerator. Let stand at room temperature for about 30 minutes before serving. Makes about 30 truffles.

Courtesy: Midwest Living

Oreo Truffles

1 18-oz. pkg.  chocolate sandwich cookies with white filling, finely crushed

1 8-oz. pkg.  cream cheese, softened

1 lb.  white baking chocolate, melted

Directions

1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

Courtesy: Better Homes and Gardens

Candy-Cane Sticks

1 tube (16.9 ounces)  refrigerated sugar cookie dough

1/2 cup  finely crushed peppermint candy canes

1/2 teaspoon  peppermint extract

3/4 cup  all-purpose flour

3/4 cup  confectioners' sugar

1. Heat oven to 350 degrees F. Line a large baking sheet with nonstick foil. Set aside.

2. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the peppermint extract and flour to incorporate all of the ingredients.

3. Break off a level teaspoon of dough and roll into a 4-1/2 to 5-inch-long rope. Transfer to prepared baking sheet, spacing each rope at least 1 inch from the others. Repeat until sheet is full; refrigerate dough in between batches.

4. Bake at 350 degrees F for 7 minutes, until puffed and just beginning to color. Transfer to a wire rack to cool.

5. Stir together confectioners' sugar and 4 teaspoons water until smooth to form a glaze. Brush glaze over wands and let dry. With a small paintbrush, use remaining glaze to paint stripes diagonally across wands, spacing about 1/2 inch apart. Sprinkle wet stripes with some of the remaining crushed candy to resemble a candy cane. Let dry completely. Store in airtight container up to 2 weeks.

Courtesy: Family Circle

Twice-Baked Potatoes

2 large Yukon Gold potatoes (about 1 pound)

2 teaspoons olive oil

1/2 teaspoon salt

3 tablespoons milk

2 tablespoons butter or margarine

2 tablespoons dairy sour cream

1 tablespoon snipped fresh chives

1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)

Salt

Ground black pepper

Snipped fresh chives (optional)

Preheat oven to 400F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt. Wrap each potato in foil. Bake potatoes in the preheated oven about 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a 1/4- to 1/2-inch shell; set potato shells aside. Place potato pulp in a large bowl. Mash potato pulp with a potato masher or an electric mixer on low speed until nearly smooth. 

In a 1- to 1-1/2-quart saucepan heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the 1 tablespoon snipped chives, and 2 tablespoons of the cheese. Season to taste with salt and pepper. Mound mixture into reserved potato shells. Sprinkle with remaining cheese. Place potatoes in a single layer in a 2-quart square baking dish.

Bake, uncovered, in a 400F oven about 20 minutes or until golden brown and heated through. If desired, garnish with snipped chives. Makes 4 servings.

Make-ahead directions: Prepare as directed through Step 2. Place potatoes in a single layer in an airtight container. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Place potatoes in a 2-quart square baking dish. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake about 15 minutes more or until potatoes are golden brown and heated through.

Courtesy: Better Homes and Gardens

Chicken Tortilla Rolls

1 pkg cream cheese, softened
3 tbsp Sweet Corn Relish
2 tbsp cilantro or parsley, chopped
½ cup shredded cheddar cheese
3 cups cooked chicken, diced in small pieces
1 tbsp Hot Pepper Relish
6 flour tortillas

1. Combine cream cheese, Sweet Corn and Tomato relishes, cilantro and cheddar cheese. Set aside.
2. In separate bowl, mix chicken with Hot Pepper Relish.
3. Spread cream cheese mixture on tortillas. Cover with chicken mixture. Roll up tortilla and wrap in plastic wrap.
4. Chill 2 hours or overnight.
5. Cut into ½”slices and serve with Tomato Relish.

Courtesy: www.simplyhomemade.ca

Ham and Cheese Baked Frittata

1/3 cup Vegetable Oil
4 cups frozen shredded potatoes or Idaho or Russet potatoes, peeled and shredded
1-1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lb baked ham, cut into 1/2-inch cubes
12 eggs
1/4 cup milk
1/2 tsp dried Italian seasoning, tarragon or oregano
2 cups shredded cheddar, Monterrey jack, or Swiss cheese
1-1/2 cups chunky salsa, heated

Heat oven to 350ºF Heat oil in large (approx.10-inch/ 26 cm) skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. In a bowl, blend eggs with milk, seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a greased 9" x 13", casserole. Stir the eggs into the potatoes. Bake covered with foil for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven. Bake 15 to 20 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 to 10 servings. Serve topped with heated salsa.

Courtesy: www.simplyhomemade.ca

Adrenaline Juice

1/2 fifth Vodka

1 pint Everclear

1 pint Watermelon Liqueur

1 liter Sprite

pinch (Add To Taste) Sugar

1 can Red Bull

Best served in a Punch Bowl.

Made by the gallon

after all ingredients added then add a 5 hour energy shot

slowly stir for foaming effect

www.drinkswap.com

Pointsettia Cocktail

1 ounce dark rum

1 1/2 ounces light rum

1/2 ounce triple sec

1 ounce simple syrup

2 ounces pomegranate juice

1/2 ounce freshly squeezed lime juice

Combine all of the ingredients (except for the garnish) and ice in a cocktail shaker. Shake to chill.

Strain into a chilled glass. Garnish with a raspberry-mint skewer and serve.

www.consciousfeast.com photo M. Rodruguez

Peppermint Patty

1 ounce white or bittersweet chocolate

1 1/2 ounces vodka

1/4 ounce green crème de menthe

1/2 ounce white crème de cacao

1/4 ounce simple syrup

Melt the chocolate on a saucer in the microwave on low.

Roll the rim of the glass through the melted chocolate to create a chocolate “lip.”

Combine all of the remaining ingredients (except for the garnish) in a cocktail shaker with ice. Shake to chill.

Strain the cocktail into the chocolate-rimmed glass and garnish with fresh mint.

Photo: .consciousfeast.com directions: consciousfeast.com