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Oreo Truffles
I found this recipe for Oreo Truffles this weekend and made them. I was really surprised by how simple they were to make and how delicious they were.
This is a keeper recipe. I will make these Oreo Truffles for my next get-together and I know they will be a hit.
Ingredients
- 36 OREO Cookies, finely crushed, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 4 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted
Directions
- Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.
- Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.
- Refrigerate 1 hour or until firm.
Grilled Sweet Potatoes
Grilling season is upon us but that doesn’t mean we have to eat unhealthy foods. Sweet potatoes are associated with the holidays and cold weather, but there is no reason to forget about them when the weather turns. Try this recipe for Grilled Sweet Potatoes and introduce sweet potatoes into your Spring and Summer menus!
Ingredients
- 3 large Sweet Potatoes, sliced 1/4 inch thick length-wise
- 3 tablespoons of Olive Oil
- Kosher Salt to taste
Directions
- Brush Sweet Potato slices with olive oil
- Place Sweet Potatoes on heated grill and sprinkle with kosher salt
- Turn once and cook until fork tender
Portuguese Barbequed Chicken
Portuguese Barbecued Chicken is perfect for our first cook out. Heat up the grill and let’s get cooking!
Ingredients
- 2 lbs. chicken pieces
- 1/3 cup dry white wine
- 1 tsp grated lemon rind
- 3 tbsp lemon juice
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp hot pepper sauce
- 1/4 tsp salt
- 2 garlic cloves, minced
Directions
- Place chicken in a large zip-lock bag. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
- Place chicken on greased grill over medium heat. Close the lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced.