Oreo Truffles

1 package Oreos
1 8oz package of cream cheese (block or the round container)
1 tsp of vanilla
1 package of chocolate almond bark
optional: vanilla almond bark
necessary kitchen contraption: food processor

Might as well get double stuffed.


Obliterate in food processor.


Add cream cheese. And a teaspoon of vanilla.


Obliterate some more. At this point I usually stick the mixture in the fridge for a bit so it can cool before you have to stick your hands in it (makes things easier).


Roll into balls. (your hands will get dirty, get over it). Chill in fridge for about a half an hour (or freezer, if your pan fits).


Yay no trans-fat! Yay microwavable!


mmmmmmm


Dip in chocolate...I usually do this by using two forks, and I'll roll the balls back and forth in the bowl of chocolate. Then chill in fridge/freezer again.


To make up for the non-smoothness, I then scribble on them with vanilla almond bark (melt a little block or two in a plastic baggie, and then cut off a corner). And sometimes I add sprinkles!


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Bacon Wrapped Shrimp

These were served at a rehearsal dinner that I did not attend. But ALL I heard the next day was how amazing they were, so I decided I had to have some for myself.

Who doesn't like things wrapped in bacon?

You'll need:
Shrimp
Cream Cheese
Sliced Jalapenos
Bacon
Toothpicks

First I seasoned the shrimp with a little Tony's


It gets better...

I cut my bacon in half...one piece is too long for the wrapping


I used the canned jalapenos...dripping in their own juice. Depending on the size of the shrimp (or the size of your jalapeno love) you may determine that you need to half or third the slices....or you may want to keep them whole.


Take a shrimp, put a dollop of cream cheese in the little crescent, place a jalapeno slice on top of that, then wrap it with bacon and toothpick it. (This may take a few tries before you get the hang of it).


You can either grill or broil these...broiling was easier for me, and I did over-crisp a few of them...but they were still delicious!


EDIT: I've since perfected this recipe a little, and made a few changes based on other recipes I've seen. I run the jalapeno slices (probably 1/4 to 1/2 a cup) through my mini food chopper and add them directly to the cream cheese, along with some of the juice. You can also add a little seasoning, whatever works best for you (cayenne and garlic maybe, or some Tony's). This makes stuffing the shrimp a one step process. Also, Instead of the individual toothpick route, I'll use skewers. It makes flipping them easier on the grill since you don't have to do them one at a time.

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Margarita Popsicles

The original recipe is from Emeril Lagasse on Food Network.


However, I changed it up a little...

Original Recipe:
¾ cup sugar
¾ cup fresh lime juice
½ cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish
Special Equipment: 4 small cups (recommended: Dixie), 4 popsicle sticks

Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve.

I didn't have orange juice, so I put a little extra lemon juice. And I put 3 tablespoons of each of the liquors instead of 2. I also added half a packet of black cherry Koolaid for flavor that I think worked wonders (I'm not a fan of regular margarita flavor).

Because of the alcohol, they don't freeze quite as hard as normal popsicles, so I found it better to make them in the smaller size (hence the pegnuin shaped ice cube trays).

I had tried to make them the dixie cup size, and I just felt like they turned a little too mushy before you finished eating them. And party food shouldn't be difficult.

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Chicken & Sausage with Gravy

Ingredients: chicken (seasoned with Tony's), sausage, onion, and garlic (and chicken broth, but that's not in the picture)


Brown the chicken


Cook the sausage


And by "cook" I mean "burn"


Rebrown the chicken with all the sausage juice


Add onion


Cook them bitches down down down!


Don't forget the garlic!


Add broth to cover, then simmah...for like half an hour or something


Serve over rice...yum yum


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Pita Bread Pizzas

I've perfected my Chicken Alfredo Pita Bread Pizzas, and come up with a BBQ Chicken version.



You just need chicken, pitas, alfredo sauce and pesto sauce (or bbq sauce), and shredded cheese. I also added bacon.

Cube some chicken


fry some bacon


lay out some pitas


cook the chicken (in the bacon grease if you're feeling unhealthy)


I use sauce out of a jar...alfredo sauce and pesto sauce mixed, and then straight bbq sauce.


Add the chicken (I don't normally have this much chicken on them, but the breasts I cooked were big, so just whatever your preferences is)


I'll use whatever shredded cheese I have around. This time I had a six-blend Italian mix, and I also used some cheddar for the bbq chicken ones.


Crumble your bacon


And sprinkle


Then it's just 10 minutes in the oven at 400 (you're mainly just melting the cheese).


And they reheat pretty well, so I make extras to take for lunch.


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Shrimp & Corn Bisque

Fresh shrimp


Now it's time to make them edible...

losing their heads (and shells and veins)


I didn't pay attention to exact measurements, but I think it's something along the lines of this...
1 yellow onion
½ cup chopped bell pepper
½ cup chopped celery
¼ cup green onion
minced garlic
2 cans cream corn
1 ½ cups of shrimp? it was a big handful out of the bag.
1 pint half and half
½ pint heavy cream
Worcestershire and Tony's to taste
bacon (and its grease) could be considered optional

Let's start with bacon, cause that's always a good place to start


Then, saute onions and celery (SUPER TINY FROM A FOOD CHOPPER) in the bacon grease AND butter (there just wasn't enough bacon grease)


Add bell pepper and a little green onion


MORE BUTTER, and shrimp (and minced garlic). This would probably be a good time for the Worcestershire and Tony's.


Then add cream corn from a can


Then run through a blender so it's all blenderized


Add half and half and/or heavy cream (in this case, I put both). Simmer another 10 or 15 minutes.


yummmmyyy


I topped with bacon but it's phenomenal without


If seafood isn't your thing, you could just try a corn chowder.

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