Oreo Truffles

Mmmm. One of the only true holiday candies I know how to make is Oreo Truffles. And they're easy-peasy. Here's how:

Take 1 bag of Oreos. Crush them up by hand or in a blender or food processor.
Add 1 block of cream cheese (8 oz)
Mix together.

Roll into small balls and refrigerate.

Dip into melted chocolate and drizzle an alternate color of chocolate on top. That's it! They are so good. Another option is to add about 4 crushed candy canes to the Oreo mixture for a chocolate-mint flavor.

And if you prefer, here's a link to the "official" recipe.

Healthy Snack

So I decided to throw caution to the wind and have another go of canning peaches this year. I guess I did learn lessons from last year, because things have gone pretty well so far.

One of the recipes I'm making with the peaches is Peach Crunch. It was created and made famous by a woman in my ward who is the ultimate Pioneer Woman. Seriously she could probably be self-sufficient for years. She is amazing. So here is her recipe for Peach Crunch. It's a great healthy snack

-Fresh peaches- skinned and halved (Use the bruised peaches)

-about 1/2 tsp almond flavoring

-2 Tbsp honey (more if the peaches aren't real sweet)

-3 tsp frozen pineapple concentrate

Put in a blender and blend until smooth (mine is a 5 cup blender). Fill up to within 2-3 inches of the top. Puree. As blender is running, add 3/4 cup raw sunflower seeds and blend 5 seconds (just long enough to break up sunflower seeds a little). Pour into a 2-3 quart bowl and stir in 1 1/2 to 2 cups unsweetened coconut. Pour out on leather sheets and dry until crisp. Takes about 12 hours depending on temperature and humidity. Store in airtight containers. Note: wipe leather sheets with a little "Pam" so Peach Crunch comes off sheets easier.

Here's what it looks like after it's dried and broken up into edible pieces:


Try it, you may just become addicted. And a side note: I don't put the pineapple concentrate in and it still tastes great.

Yummy Strawberry Cream Pie

I had this pie for my Birthday and it was delicious! Perfect for summer.

Here's how to make it:

Cream 8 oz cream cheese

Add 1/3 C sugar, slowly

Add 1/4 t almond extract

Whip 1 C Whipping Cream and fold into cream cheese mixture.

Spoon onto pre-baked pie crust.

Wash and remove stems from about 1 lb. of strawberries. Let them dry. Then arrange strawberries, stem side down, on top of pie.

Melt 1/2 C Chocolate chips with 1 T shortening over very low heat. Drizzle over strawberries. Chill and then eat.

Special Sunday Treat

For the past couple of weeks, we've had Pluckets for Sunday breakfast. One of the great things about 1 o' clock church is you have plenty of time to putter around in the morning. Anyway, this recipe is about as easy as you can get. It's one of Aaron's family's favorites. We call them Puckets, but I know many people call them pull-aparts or sticky buns. Anyway, here's how we make 'em!

Place 18 frozen Rhode's rolls in the bottom of a greased 9x13 pan.
Mix 1/2 C brown sugar with 1/2 t cinnamon.
Melt 1/2 C margerine or butter in the microwave.
Pour the melted butter over the frozen rolls, then sprinkle the brown sugar mixture over the top.
Cover with plastic wrap (I usually spray mine with cooking spray before covering).
Leave out over night for the rolls to rise.

In the morning, remove the plastic wrap and bake at 350 degrees for around 15-20 minutes or until golden brown.

Remove from oven and immediately place a cookie sheet over the top of the 9X13 pan. Using hot pads, flip the pan over so the rolls are now on the cookie sheet. Make sure you get all the goo out of the pan and on the rolls (that's the best part). We just made a half batch today and here's what they looked like after being flipped over:
I love these. The hardest part for me is remembering to put them together the night before. Enjoy!