Cookie Dough Truffles

All I can say is Mmmmmmm!  These cookie dough truffles are so simple to throw together and so delicious!  It's also nice that there is no egg so you don't have to worry about that.

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups flour
1 can (14 oz) sweetened condensed milk
1/2 c miniature semisweet chocolate chips
1/2 c chopped walnuts (optional)
1-1/2 lbs semisweet candy coating, chopped

In a large bowl cream together the butter and brown sugar until light and fluffy.  Add the vanilla.  Gradually add the flour, alternately with milk, beating well after each addition.  Stir in the chocolate chips and walnuts.  Shape into 1-inch balls and place on waxed paper lined baking sheets.  Refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl melt the candy coating.  Stir until smooth.  Dip balls in coating, allowing excess to drip off.  Place on waxed-paper lined baking sheets.  Refrigerate until firm, about 15 minutes.  If desired, drizzle additional candy coating over the tops.  Store in the refrigerator.

**NOTE:  I just use a small cookie scoop to make the balls the first time around because the dough is sticky.  Then I can roll them into better balls after they have been refrigerated with a lot less mess. **

Sweet and Sour Meatballs

Here's a recipe that is easy to make and super yummy!  It's been a family favorite for as long as I can remember.  It may look complicated but it's really not. 


Sweet and Sour Meatballs


Meatballs:
1 lb. ground beef
1 egg
1 tbsp cornstarch
1 tsp salt
1/2 tsp pepper
2 tbsp chopped onion
1 tbsp oil

Sauce:
1 can pineapple chunks or tidbits (save juice in separate cup)
1 tbsp soy sauce
3 tbsp vinegar
6 tbsp water
3 tbsp cornstarch
1/2 c sugar
2 large bell peppers, sliced

Directions:  Mix beef, egg, 1 tbsp cornstarch, salt, onion, and pepper.  Shape into 18 balls.  Brown in oil until cooked through.  Set aside.  Add pineapple juice to oil and heat.  Add soy sauce and sugar and stir until sugar is dissolved.  Mix cornstarch with water and then add stirring constantly until thickened.  Add meatballs, bell pepper, and pineapple and simmer until peppers are tender.  Serve over rice.

Sweet and Spicy BBQ!

Okay so I'm not a huge fan of BBQ sauce. I never have been. I don't HATE it but I certainly don't love it that much either.  I decided to try a recipe I from a restaurant for a sweet and spicy sauce. I was pretty skeptical but I liked it. It didn't have that overbearing BBQ flavor. It had a hint of BBQ with a nice sweetness and a little kick. At least that's what we thought of it. You can judge for yourselves, of course. It makes quite a bit of it so I made half a batch and I still froze some to use later on so we'll see how that works.

Sweet-n-Spicy Barbecue Sauce

2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 oz) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 oz) tomato paste
2 tbsp Worcestershire sauce
1 tbsp garlic pepper blend
1 tbsp liquid smoke (optional)
1 tbsp prepared mustard
1 tsp onion salt
1 tsp celery salt
1 tbsp your favorite hot sauce (optional)

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from heat and cool. YIELD: About 2 quarts

Notes: You can also add some finely chopped bell pepper. I made it without hot sauce because we didn't have any and we still liked it but then we don't like things really hot. You can kind of play around with it and make it how you like.  Also I ended up adding 1 or 2 tbsp of cornstarch to thicken it up a little bit.  Happy Barbecuing!

Strawberry Poke Cake

As many of you may know, cooking is one of my passions in life. I guess you could say it's one of my big stress relievers. It makes me feel like I have really accomplished something when I see my end results. Of course it doesn't always work out good, but then I just try, try again!



This recipe is my Strawberry Poke Cake. I think this is one of my most requested recipes so I'll put this on here so you all have it. It is my hubby's all-time favorite cake and I have to make it for his birthday every year. It's my father-in-law's favorite too. It has just the right blend of strawberry and cream.


Strawberry Poke Cake:

Ingredients:

Cake:
1 pkg. white cake mix (and oil, water, and eggs listed on box)
1 16oz. pkg. frozen sweetened sliced strawberries, thawed
2 3oz. or 1 6oz. pkg. strawberry Jell-o

Whipped Cream Icing:
2 c heavy whipping cream
2 tsp. unflavored gelatin
8 tsp. cold water
1/2-3/4 c powdered sugar
1 tsp. vanilla extract

**If you prefer you can use Cool Whip instead of whipped cream icing**

Directions:

Bake cake according to package directions in 2 9-inch round pans. Cool for 10 minutes and then remove from pans. Level if necessary. When cool return to clean baking pans. Pierce cakes with a meat fork at 1/2 inch intervals.

Drain juice from strawberries into a 2-cup measuring cup. Refrigerate berries. Add enough water to make 2 cups. Bring to a boil in small saucepan. Stir in Jell-o until completely dissolved. Chill for 30 minutes in the refrigerator. Gently spoon over cakes and chill for at least 2-3 hours.

Meanwhile you can make the whipped cream icing. Mix the gelatin and cold water in a small saucepan and let stand until thick. Place over LOW heat, stirring constantly, until the gelatin is dissolved. Cool slightly. Mix whipping cream, vanilla and sugar until slightly thickened. Gradually add gelatin mixture while beating slowly. Beat on high speed until stiff. Store in refrigerator.

Dip bottom of the pans in warm water for 10-15 seconds to loosen from pan. Invert one cake onto serving platter. Top with strawberries and 1 cup of icing. Place second cake on top and ice cake with remaining icing. Chill at least one hour. Garnish with fresh strawberries if desired. Serves 10-12. ENJOY!