Mint Truffles

1 bag mint oreos

8 oz softened cream cheese

1 package of Andes Mint Chips (found next to the chocolate chips, they are on the top shelf at the Beach Street Super Walmart)

1 1/2 t crisco

Grind the oreos in a food processor until they are powder.

Switch the blade to the mixer and add cream cheese. Mix until blended.

Refrigerate over night until very firm.

Roll into balls. Refrigerate over night until firm.

Put Andes mint chips in a microwave safe bowl with 1 1/2 t crisco. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir.

Dip truffle balls, one at a time, into chocolate and use a spoon to fish them out. Place them on wax paper. Cool in the refrigerator until the chocolate is solid.

Serve cold or at room temperature.

Cream Cheese and Brown Sugar Filled Cinnamon Rolls

Rolls:
5-6 Cups of Flour
1 package of white cake mix
4 1/2 t yeast
2 C warm milk
2 eggs slightly beaten
1/2 t salt

Topping:
8oz cream cheese softened
2 C brown sugar
cinnamon (as much as you like)

Frosting:
1/3 c butter softened
3 T milk
1/4 t vanilla
1 1/2 C powdered sugar

Preheat oven to 350. Sthir together 4 C flour, cake mix, and next 4 ingredients in your mixing bowl. Gradually add enough remaining flour to form a soft dough.

Use the dough hook of your kitchen aid to knead for about six minutes. If you don't have a kitchen aid, knead by hand until smooth.

Roll to a 36 X 16 inch rectangle. Spread with cream cheese. Sprinkle with brown sugar. Add cinnamon.



















Roll rectangle and cut into 1/2 inch slices. Place on a jelly roll pan. I needed two.



















Cover and let rise for about 15 minutes.



















Bake uncloverd for 12 minutes or until lightly browned. Remove pan from oven and spread warm rolls with frosting.

Heat rolls in the microwave for 10 seconds if they have cooled before you want to eat them.

Pesto Sauce

3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

We have a bumper crop of basil in our back yard so this was cheap to make. It would be expensive if you had to buy the basil. I know some of you are also growing basil so I thought I would share this recipe. It was very yummy on pasta and crackers.

Balsamic Grilled Bruschetta Chicken

2 boneless skinless chicken breasts

Pinch of kosher salt

¼ Cup balsamic vinegar

¼ Cup extra virgin olive oil

4 slices fresh mozzarella cheese

1 Roma Tomatoes, seeded and diced

8 fresh basil leaves, stacked, rolled and chopped

Pinch of kosher salt

1 Tablespoon balsamic vinegar

Freshly grated Parmesan Cheese

1. Marinate chicken over night with balsamic vinegar and olive oil.
2. Cook chicken on grill over low heat for about 7 minutes on each side. During the last two minutes of cooking add two slices of mozzarella to each chicken breast to melt.

3. In a large bowl combine the tomatoes, basil, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Add Parmesan and Serve warm.

We tried to garden this summer and the only thing that is doing well is our basil, so I have been looking for new ways to use it. I adapted this recipe from one that I found on picky pallet.

Chocolate Chip Pancakes

I know this isn't rocket science, but I had never tried this before and my kids, neice, and nephews loved these. Just add 1/4 cup of semi-sweet chocolate chips to each batch of pancakes that you make. I used my Hungery Jack mix and made 3 batches to feed 6 kids and two adults. We buttered and added syrup and they were really good.

Peasant Bread for bread machine

¾ cup water
2 T olive oil
2 C flour
1 t salt
1 ½ t sugar
1 ½ t rosemary (it is best fresh)
1 T yeast

Add ingredient to bread machine in order. Select the dough setting.

When machine is finished, shape dough into a mound. Cover and let it rise for about and hour or until it has doubled.

Rub olive oil on lightly with your fingers to coast.

Bake at 375 for 20-25 minutes. Cut into strips to serve.

You can double the recipe by a half increasing the flour to 3 cups.

Chicken & Sun-Dried Tomato Pasta

8 servings

8oz. Sun dried tomatoes packed in oil (they are the cheapest at Super Walmart)
1 C chopped onions
8 cloves of garlic minced
1 boneless skinless chicken breasts
6 oz. mushrooms
10 oz. black olives
3 T fresh basil chopped (I use and entire package that you can get in the produce session)
3 C heavy cream
Salt & pepper to taste
16 oz. penne pasta
4 Tbsp. Parmesan cheese
1 t chicken paste (it is like chicken bullion but better, you can get it at Super Target or Sam’s)

Cook the pasta as directed.

Drain the sun dried tomatoes from their oil, coarsely chop them and set them aside.

Brown chicken in a skillet in the oil from the sun dried tomatoes for about 2 minutes on each side.

Transfer chicken to a 9 X 13 baking dish, cover, and bake at 450 for 20-25 minutes.

Add onions and garlic to the oil that you cooked the chicken in until tender and translucent. Add the mushrooms and black olives and sauté for a few minutes. Add the cream, chicken paste, and sun-dried tomatoes. Bring to a boil and let reduce for a few minutes.

Take the chicken out of the oven and chop it into cubes.

Chop basil and add it to the sauce. Let it warm for about a minute

Combine pasta, chicken, and sauce in a big bowl. Mix it up and add the parmesan cheese.

Serve with peasant bread.

Asian Lettuce Wraps

Tastes like P.F. Chang's and Pei Wei
Makes 4-6 servings

½ cup finely copped or shredded carrots
½ cup water
1 (16oz.) package of ground turkey
1 cup chopped mushrooms
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 small can of water chestnuts diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup hoisen sauce (can be found with the oriental foods)
½ cup sliced green onions
1 head iceberg lettuce, separated into leaves

Cook carrots and ½ cup water in a sauce pan over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated.

In a large skillet cook turkey over medium heat for about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.