Oreo truffles recipe

Image via WikipediaOREO TRUFFLES
Ingredients

• 1 package Oreo cookies
• 1 package cream cheese, softened
• 1 pound milk chocolate coating
• 1/4 pound white chocolate coating

Directions
Line baking sheets with waxed paper. Break cookies up into a fine crumb mixture. Add cream cheese and thoroughly mix. Roll into balls and place on waxed paper. Place in freezer for at least half an hour to allow balls to harden before dipping. Melt milk chocolate coating by microwaving in 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth. Dip balls one at a time in melted chocolate, allowing extra chocolate to drip off. Place on waxed paper to harden. When done dipping, melt white chocolate and drizzle over the tops of all candies. Allow to harden completely. Store in refrigerator. Makes 50-60 candies.

Cook's Notes-To make these candies for the various holidays, you can dip them in colored candy coating or sprinkle with colored sprinkles, sugars, etc.

Chef Boyardee Pepperoni Spaghetti Bake recipe

(Photo credit: Wikipedia)

Here is another recipe from Chef Boyardee using their canned goods to make a new entree.

PEPPERONI SPAGHETTI BAKE
Ingredients

• Pam non stick cooking spray
• 1 1/4 cups baking mix
• 1/2 cup 2% milk
• 2 cans (15 ounce each) Chef Boyardee Spaghetti & Meatballs
• 3/4 cup shredded mozzarella cheese, divided
• 1/3 cup sliced turkey pepperoni

Directions
Preheat oven to 375 degrees F. Spray a 13X9 glass baking dish with cooking spray. Combine baking mix and milk in a medium bowl-stir until a soft dough forms. Drop dough by spoonfuls on the bottom of baking dish (it will not completely cover the bottom). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup of cheese. Top with remaining can of spaghetti and meatballs,remaining 1/4 cup cheese and pepperoni. Bake 20-25 minutes or until dough is done in center and browned.

NUTRITION INFORMATION
Makes 6-1 cup servings

• Total fat 13 g             20% DV
• Saturated fat 5 g        26% DV
• Cholesterol 25 mg      8% DV
• Sodium 907 mg         38% DV
• Carbohydrates 33 g   11% DV
• Dietary fiber 3 g        10% DV
• Sugars 5 g                 1% DV
• Protein 13 g              25% DV
• Vitamin A                 5% DV
• Vitamin C                 0% DV
• Calcium                   18% DV
• Iron                         11% DV

Cake batter fudge recipe

(Photo credit: mrcd@sbcglobal.net)

In recent years, cake batter has become a legitimate-and immensely popular-flavor for candy. This recipe for fudge includes a yellow cake mix to give it that yummy flavor so many of us crave.

CAKE BATTER FUDGE

• 1 cup yellow cake mix from a box
• 1 cup powdered sugar
• 1/2 stick butter
• 1/4 cup milk
• colored sprinkles, as desired

Directions
Generously grease a 9X9 pan with butter and set aside. Combine cake mix and powdered sugar in a microwave safe bowl. Add butter and milk (do not stir) and microwave for 2 minutes. Stir right away then pour into prepared pan. Top with colored sprinkles then refrigerate for an hour before cutting.

Pineapple smoothie recipe

(Photo credit: derek7272)

Remember, smoothies are only as healthy as you make them! If you are watching your calories and fat intake, you will want to substitute a lower fat milk for the buttermilk.

PINEAPPLE SMOOTHIE

• 3/4 cup unsweetened pineapple juice
• 1/2 cup 1% buttermilk
• 1 cup ice cubes
• (1) 8 ounce can unsweetened crushed pineapple
• 2 tablespoons sugar

Directions 
Combine all ingredients and blend until smooth-about 1 minute. Pour into glass and serve immediately.

Strawberry banana smoothie recipe

(Photo credit: Wikipedia)

Strawberries and bananas are a popular flavor combination. The addition of wheat germ gives this recipe an extra healthy little kick.

STRAWBERRY BANANA SMOOTHIE

• 1 1/2 cups plain or vanilla yogurt 
• 2 bananas, cut in chunks 
• 1/2 cup frozen strawberries 
• 2 tablespoons wheat germ 
• 1 tablespoon honey 

Directions 
Combine all ingredients and blend until smooth-about 1 minute. Pour into glass and serve immediately.

Bean and corn quesadillas recipe from ConAgra Foods

A special thanks to ConAgra Foods for sharing this recipe as they kick off their campaign to fight hunger in America!

BEAN AND CORN QUESADILLAS

• 1 can (16 oz each) Rosarita® Original Refried Beans
• 1 cup frozen whole kernel corn, thawed
• 2 tablespoons thinly sliced green onions
• 1/3 cup chunky salsa
• 8 flour tortillas (8 inch)
• 1-1/2 cups shredded Colby Jack cheese
• PAM® Original No-Stick Cooking Spray

Directions
Stir together beans, corn, onions and salsa in medium bowl until combined. Spread 1/4th bean mixture (generous 1/2 cup) on each of 4 tortillas. Sprinkle each with 1/4th cheese. Top with remaining 4 tortillas. Spray outside of quesadillas with cooking spray. Cook quesadillas in large nonstick skillet or griddle over medium-high heat 3 minutes per side or until golden and cheese melts. Repeat for remaining quesadillas. Cut each into 6 wedges.

For more delicious recipes featuring ConAgra foods, please visit their website.

Kool Aid cupcakes recipe

Kool-Aid Man (Photo credit: Wikipedia)

If you are looking for a fun fruity way to dress up your next batch of cupcakes, here is an easy recipe to perk up your boxed white cake mixes (and white frostings). I made this recipe for my oldest son's birthday party several years ago using orange for the cake and cherry for the frosting-they were a hit. 

KOOL AID CUPCAKES

• White cake mix (and ingredients to complete cake as directed) 
• Can white frosting 
• 1/2 cup pre-sweetened Kool Aid mix 

Directions 
Prepare cake mix following the directions on the box, adding 1/4 cup of your favorite pre-sweetened Kool Aid mix. Mix thoroughly and bake as directed. Add remaining Kool Aid to frosting and mix well. Allow cupcakes to cool completely before frosting.

Cook's Notes-only use pre-sweetened Kool Aid in the canister for this recipe. I have not tested any other Kool Aid variations.

Kooking with Kids: Soft pretzels

As a child, one of my favorite treats was a soft pretzel covered with cheese. No trip to the Dayton Mall would be complete without a stop at Hot Sam’s to get one. Now that I am all grown up, my taste in snacks has not changed, but my desire to hang out at the mall has. I haven’t set foot in the Dayton Mall-or any other mall for that matter-in over four years. How have I managed to control my cravings for soft pretzels? It is with great shame that I admit I have been relying on pre -made, frozen pretzels that you pop in the microwave. Don’t get me wrong, they serve their purpose-they are a quick and tasty snack. But with that convenience comes a higher grocery bill, more preservatives and a limited ability to personalize your snack. I recently made soft pretzels from scratch with my older son, Michael, and I will never go back to making frozen! The benefits of making your own pretzels are numerous:

• You get to have fun with your kids while teaching them life lessons that they don’t even realize are lessons
• Homemade pretzels contain no preservatives
• You can control the amount of salt that goes on them
• Instant portion control since you are in charge of the size and shape
• The recipe is easy to personalize
• It is fun to experiment with various spices and herbs to create new pretzel flavors
• It is easy to double-or triple-the recipe and freeze leftovers for future snacking

So what are you waiting for? Grab your kids, head to your pantry and make some pretzels!

SOFT PRETZELS

• 1 envelope active dry yeast or 2 1/4 teaspoons
• 1 1/2 cups warm water, 115-120 degrees F
• 1 tablespoon honey
• 2 teaspoons salt
• 4 cups all purpose flour
• 1 egg yolk
• 1 tablespoon water
• Coarse salt, to taste

Directions Preheat oven to 425 degrees F and spray 2 baking sheets with non-stick spray. Set sheets aside. In a large bowl, add honey to warm water and stir in yeast. Allow yeast to grow for 10-15 minutes then stir in salt and flour and mix well. Turn out onto a floured surface and knead for 5 minutes. Divide dough into 16 equal portions and roll into ropes. Shape each rope into a pretzel-or other desired shape. Place each pretzel on a baking sheet. In a small bowl, beat together egg yolk and water. Brush mixture on each pretzel and sprinkle with coarse salt before baking. Bake 15-20 minutes, until golden brown.



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