1 package Oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark
1. Finely crush 7 cookies in a food processor or place them in a Ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!
This recipe is from Bakerella.com, i made this in my life skills class and my 2 friends Laura, and Michaela loved them so did i. It does get a little messy when forming the balls and dipping in the chocolate.
Saturday, June 11, 2011
Friday, June 10, 2011
- 1 1/2 pounds thin chicken breast cutlets
- Salt and pepper
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1/2 cup low-sodium chicken broth
- 2 tablespoons finely chopped fresh parsley
- Preheat oven to 200°F. Sprinkle chicken with salt and pepper; dredge in flour
- Warm 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of cutlets and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer. Transfer to a plate and loosely cover with foil to keep warm.
- Add another 1 Tbsp. each butter and oil to skillet and repeat with remaining cutlets. Add to platter and keep warm in oven.
- Add Worcestershire sauce, vinegar and chicken broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until it is melted. Season sauce with salt and pepper. Pour sauce over chicken and garnish with chopped parsley. Serve immediately
Wednesday, June 8, 2011
- 2 tbsp butter
- 20 large marshmallows
- 3 cups Krispie rice cereal
- In a large bowl, microwave butter on high for 20 seconds or until melted.
- Add the marshmallows and stir the marshmallows are coated with the butter.
- Microwave on 70% power for 1 minute, if it is not melted microwave for another minute, or until melted.
- Add cereal and stir carefully to cover all cereal with the marshmallow mixture.
- Gently press cereal into a buttered 8x8 inch pan, cool and cut into squares.