Thursday, December 31, 2009

Oreo Truffles

1 pkg. Oreo Cookies
1 (8 oz.) pkg. Cream Cheese, softened
16 oz. Baker's Semi-Sweet Chocolate
OR about 2 cups of real chocolate chips

In a food processor, crush/chop all Oreo's very finely. Put Oreo crumbs in a bowl and add the cream cheese. Mix together very well (I put plastic gloves on and used my hands to knead it.) Form into approx. 46 1-inch balls. Set aside in the fridge, while you melt the chocolate. Melt chocolate in a glass bowl over a boiling water (or if you're in a hurry... melt the chocolate in the microwave, just be sure to not over melt) Put a few balls into the melted chocolate at a time, use a fork to coat the balls and retrieve them. Place on wax paper to harden. Enjoy!

You can add sprinkles or drizzle white chocolate over them for a special touch.

Monday, December 28, 2009

Manhattan Seafood Chowder

2 tablespoons Olive Oil
1 onion, sliced
1 1/2 celery Stocks, chopped
2 garlic cloves, chopped
1 1/2 cups sliced/cubed red potatoes
1 6 1/2 oz can of chopped clams
1 10 3/4 oz can tomato soup
1 8 oz bottle of clam juice
1 tablespoon tomato paste
1 pound any white fish or scallops, cut into 1- inch pieces
1 pound uncooked medium shrimp, peeled, deveined.
2 tablespoons minced fresh parsley
1/2 teaspoon Italian seasoning
1/3 teaspoon cayenne pepper

Heat oil in heavy large saucepan over medium-high heat. Add onion celery and garlic an saute until onion is tender, about 10 minutes. Drain clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup, clam juice, tomato paste, and red potatoes and bring to a boil. Add fish, shrimp, parsley, Italian Seasonings, and cayenne. Simmer until shrimp are just cooked through, about 3 minutes. Stir in clams. Season to taste with Salt and pepper.

Add a little more cayenne if you want it a bit more spicy!

**This is a Ballif family tradition every Christmas eve... it's always inhaled and we NEVER have leftovers...Mmmmm!

Grandma Ballif's Cheesy Potatoes

10 Large Red Potatoes - peeled and boiled to fork tender
1/3 cup melted butter
2 cans cream of chicken soup
2 cups sour cream
2 cups milk
1/3 cup scallions (green onions), finely chopped
1 1/2 cups sharp cheddar cheese

1 1/2 cups corn flakes
1/4 cup melted butter
1/3 cup parmesan cheese
Combine all of the topping ingredients in a bowl, and set aside.

Cool boiled potatoes, cut into slices or small chunks (whichever you prefer). Combine butter, soup, sour cream, milk, scallions, and cheese. Mix together. Stir in potatoes. Pour into a large baking pan (9x13 or 10x14) and add topping. Bake at 350* for 30 minutes.

Time saver:
You can use a 2 lb. bag of frozen hash brown potatoes (shredded or cubed). Let thaw completely and substitute for the large red potatoes. Bake at 350* for 45 minutes.

These are seriously the best cheesy/funeral potatoes ever. :) You won't regret trying this one!

Sunday, December 27, 2009

Best Chex Mix EVER!

3 cubes (1 1/2 C.) Butter
2 cups Light Karo Syrup
2 cups White Sugar
2 tsp real vanilla extract
1 12 oz box Rice Chex Cereal
1 12 oz box Corn Chex Cereal
1 cup M&Ms
2 cups Knot Pretzels
1 cup Cashews (optional)
1 cup lightly toasted Coconut (optional)

Mix the first 3 ingredients together well in a medium to large sauce pan. Bring to a boil on medium heat, stirring frequently. Remove from heat and add vanilla. Set aside to cool a bit...
Combine remaining ingredients into a extra large bowl. Pour sugar mixture over cereal mixture and stir to coat well. Enjoy!

Saturday, December 26, 2009

Chocolate Chocolate Chip Muffins

1 box devils food cake mix
1 (15 oz) can of pumpkin
2 egg whites
1/2 cup water
3/4 cup chocolate chips (I did 1 cup)

Mix together all ingredients. Spoon batter into lined muffin pans. Bake at 350 degrees for 18-20 minutes until toothpick inserted in the center of a muffin comes out clean. Makes 24 muffins. Enjoy!

*One of Cameron and Carsen's faves!