Lemon Oreo Truffles

Serves: Makes about 24 truffles

Ingredients

• 1 package Lemon Oreos
• 8 oz cream cheese, softened
• 3 cups white chocolate melting chips

Instructions

1. Pulse Oreos, filling and all in a food processor until finely ground.
2. Beat together the Oreo crumbs and softened cream cheese until smooth.
3. Roll mixture into balls using a generous tablespoon per ball.
4. Freeze balls for 30 minutes.
5. Place white chocolate in a deep bowl. Microwave for 10 seconds at a time until smooth, stirring after each time.
6. Dip balls into white chocolate and place on parchment paper to harden.
7. If desired, tint some white chocolate yellow with food coloring and drizzle truffles.
8. Keep truffles refrigerated.

http://chocolatewithgrace.com/lemon-oreo-truffles/

Caramel Corn

1 lb. pkg. brown sugar
1 cup Karo syrup
1/4 lb. butter or margarine
1/2 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
6 quarts popcorn; popped

Mix together sugar, syrup, butter and salt. Bring to a boil. When boiling starts, add milk. Cook to soft ball stage*, stirring constantly. Add vanilla. Remove from heat and pour evenly over popcorn. Mix until evenly coated.

*Soft ball stage is when you drop some caramel into a glass of cold water and it forms a ball, but does not completely harden.

Courtesy of Ashley Calaway and served at Relief Society Meeting in May 2011.

The BEST Cornbread

Ingredients:

3 Eggs
1 1/2 cups Milk
1 cup Margarine; melted (If you don't have margarine, use butter. I have also used vegetable oil and it makes it very moist!)
3 cups Bisquick
1/2 cup Cornmeal
3/4 tsp. Baking Powder
1/2 cup Sugar

Beat wet ingredients together and add to dry ingredients. Pour into a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.

Courtesy of Ashley Calaway

Chicken Taco Soup

Ingredients:

4 chicken breasts
1/2 Onion; Diced
1 can Pinto Beans
2 cans Black Beans
1 can Kidney Beans
1 can White Kidney Beans
2 cans Mexican Recipe Diced Tomatoes
1 can Tomato Sauce (8 oz)
1 can El Pato Tomato Sauce (can be found in most grocery stores in the Mexican Food Aisle)
Taco Seasoning (To Taste)
Tapatio Hot Sauce (To Taste)

Cook the chicken breasts with the diced onion in taco seasoning (to taste) in a large soup pot until chicken is nearly cooked all the way through and onions are tender. Remove chicken and dice. Drain most of the juice from the beans, then add to the pot. Add Tomatoes, Tomato sauces and two cups water. Add any additional Taco Seasoning to taste and Tapatio. (We like ours hot, so we add LOTS of hot sauce!) Let simmer for 20-30 minutes. Serve with Sour Cream, grated cheese and crumbled Tortilla chips.

Courtesy of Ashley Calaway

Shortbread Tidbit Cookies

1 (16 oz.) jar of your favorite preserves (strawberry, raspberry, apricot, etc)

2 sticks butter

1 C. sugar

1 egg

1 tsp vanilla

1 tsp lemon juice

3 C. flour

1 tsp. baking powder

Preheat oven to 350 degrees. Cream together butter and sugar. Add egg, vanilla, lemon juice, flour and baking powder. Blend well. Put a large scoop of dough aside in the refrigerator. Press the rest of dough into ungreased 10 x 14 rimmed cookie sheet. Spread jam on top with spatula. Grate the extra dough in fridge on top of jam through medium-holed grater. Bake for 30 min. Cool, then cut into squares, diamonds, or bars. Drizzle with vanilla icing if desired!

Courtesy of Diane Lee

Black Bottom Cupcakes

Ingredients

1 (8 ounce) package cream cheese, softened

1 egg

1/3 cup white sugar

1/8 teaspoon salt

1 cup semisweet chocolate chips

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon vinegar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a heaping teaspoon of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

Courtesy of Chris Sorenson

Crust-less Cheesecake Using Food Storage

3/4 cup milk

2 tsp vanilla

2 eggs

1 cup sugar

1/2 cup church pancake mix

2 packages (8 ounce each) cream cheese ,cut into small cubes and softened

1. Heat oven to 350 degrees. Grease 9 inch pie pan.

2. Place milk, vanilla, eggs, sugar and pancake mix in blender or food processor. Blend until smooth then add cream cheese. Then blend for 2 minutes. Then pour in to pie pan.

3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool.

Refrigerate until ready to serve. Cover and refrigerate any remaining. You can top or drizzle your favorite topping my daughter and husband love fresh fruit and berries, but for the chocolate lovers drizzles some melted chocolate of the top then put in the fridge until the chocolate has hardened then top with some whipped cream and enjoy a super sweet treat.

Courtesy of Rachele Stephenson