Oreo Truffles

Balls of Oreo cream cheese filling, dipped in chocolate.

I'm not even sure where I first got this recipe, but these are really simple and dangerously delicious

 Only 3 ingredients:

• 1 package of Oreos (original, not double stuffed)
• 1 8 oz. package of cream cheese, softened
• 2 C semi-sweet chocolate chips

 1.  Crush the Oreos in a gallon-sized plastic bag. 

I like to crush the Oreos with a butternut squash.  It makes the truffles healthier?

2.  Mix in the cream cheese.

You should probably taste the mixture at this point. Mmmmm

 3.  Form balls out of the Oreo cream cheese mixture.  I like to use a cookie scooper to make them all the same size, and then roll them in my hands to make them round and smooth.

4.  Chill the balls in the freezer for 30 minutes, until they're hard enough that they won't fall apart when being dipped in the chocolate.

5.  Melt the chocolate chips in the microwave (stir every 30 seconds), and dip each of the balls individually.

6.  Before the chocolate hardens you can decorate them with sprinkles, a white chocolate drizzle, or crushed Oreos, and store them in the fridge.

Valentine's sprinkles!

Spinach and Cheese Enchiladas

Flour tortillas stuffed with spinach, corn, green chiles, and cheese, topped with creamy enchilada sauce... and more cheese :)

Mmm a quick broil at the end makes the cheese crisp to perfection.

Ingredients

• 1 package frozen chopped spinach (thaw and press out excess liquid in a strainer)
• 1 C frozen corn kernels
• 2 4.5 oz cans diced green chiles
• S & P
• 1 C grated sharp cheddar
• 1 C grated mozzarella
• 6  (white or wheat) flour tortillas
• 3/4 C half & half

Filling

In a bowl, mix together the spinach, corn, 1/2 C cheddar, 1/2 C mozzarella, one can of green chiles, and S & P.

Scoop 1/6 of the filling mixture into each tortilla, and roll em up.  Nestle the enchiladas into a baking dish.

Sauce

For the sauce, combine the half & half, one can of green chiles, and salt and pepper.  Pour the sauce over the enchiladas.

Hmm the sauce doesn't look too appetizing at first, but trust me, it will be good.

Cheese just makes everything better :)

Cover with aluminum foil and bake at 400 for 15-20 minutes.  Then remove the foil and bake for another 15 minutes, or until the sauce is bubbly and cheese looks slightly browned.

Quinoa Risotto Stuffed Peppers

Roasted sweet mini peppers stuffed with a cheesy garlic quinoa risotto

I received an extremely handy tool for Christmas this year...a jalapeño seeder! Ok honestly I had never heard of it before I opened the present either, but now I think it's a must-have for food geeks.  And I mean, what CAN'T you stuff in a pepper?

Ingredients

• 1 C white quinoa
• 2 C vegetable broth
• 1 Tbsp olive oil
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 4 oz cream cheese
• 1/3 C grated Parmesan 
• S& P
• 16 red, yellow, or orange mini sweet peppers

 

 

 

 

 

 

 

 

 

Cook the quinoa in vegetable broth.  Bring it to boil in a saucepan, reduce the heat, and let it simmer until the quinoa is tender and has absorbed all the liquid (15-20 mins).

 

Meanwhile, saute the diced onion in olive oil for about 5 minutes, then add the garlic and cook for another 2 minutes.

Once all of the liquid is cooked off of the quinoa, remove from heat and stir in onions, cream cheese, and Parmesan, and add S&P to taste.

 

Remove the seeds and veins from the peppers, and stuff them with the quinoa risotto mixture.  Place the peppers on a baking sheet and cook at 400 for about 25 minutes, or until the peppers look well roasted. 

Served as a side with spinach enchiladas :)