Rosellyn’s Favorites
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.
Roasted Beets with Orange Vinaigrette
This recipe for Roasted Beets with Orange Vinaigrette was adapted from a William Sonoma recipe. Fresh beets are tender, flavorful, and really delicious! I first tried these roasted beets with orange vinaigrette when my sister-in-law made and brought them to my Easter dinner. What a treat!
Ingredients
- 6 bunches of fresh beet with green tops
- salt
For Orange Vinaigrette
- 3 tablespoons of red wine vinegar
- 2 teaspoons of finely granted orange zest
- salt and pepper to taste
- 1/3 cup extra virgin olive oil
- 1/2 of a Vidalia onion sliced thin
- 6 thin navel orange slices, halved
- minced chives for garnish (optional)
Directions
- Prehead oven to 400 degrees. Trim off and reserve the leavy beet tops and wrap beets in foil. Roast on a baking sheet until easily pierced with the tip of a knive (about 1 hour). Remove from oven and let cool.
- Meanwhile, trim the long stems from the beet greesn and reserve only the leaves. Get rid of blemished leaves. Rinse and dry well. Gather all the leaves together and cut crosswise into one inch wide strips.
- Fill a sauce pan up half way with water and bring to a boil. Add the beet greens and 1 tsp. of salt and cook, uncovered until greesns are tender (about 8 minutes). Drain and set aside.
- Unwrap and peep cooled beets. If there are beet juices in teh foil, pour them into a small bowl. Cut the beets into wedges.
To make the vinaigrette, add the vinegar, orange zelst, salt and pepper and any beet juices in a small bowl. Add the oil in a thin stream, shisking constantly until dressing is smooth.
In a large bowl, combine the beet wedges, onion, cooked beet greens, and dressing. Toss to mix. Garnish with orange slices and minced chives and serve.
Thai Basil Shrimp
Thai Basil Shrimp – fresh, flavorful, healthy, and delicious!!
Ingredients
STIR-FRY SAUCE:
- 1 Tbsp. soy sauce
- 1 Tbsp. Fish Sauce
- 1 Tbsp. oyster sauce
- 2 Tbsp. lime juice
- 2 Tbsp. Golden Mountain Sauce (to make your own Golden Mountain Sauce, mix 2 Tbsp. soy sauce, with 2 Tbsp. vegetable or chicken stock, plus 1/4 tsp. sugar.)
- 1 Tbsp. palm sugar OR brown sugar
OTHER INGREDIENTS:
- 3/4 to 1 lb. medium to large shrimp, shells removed
- 4 cloves garlic, minced
- 1 red or green chili, finely sliced, or more to taste
- 2 green onions, sliced
- 1 green and 1 red bell peppers, sliced
- handful dry roasted cashews, unsalted
- 1/4 to 1/3 compressed cup fresh Thai basil (may substitute with sweet basil) - Stack leaves into a neat pile and slice them up into shreds.
- 3 Tbsp. chicken stock
- 2 Tbsp. vegetable oil
Directions
- Combine the ‘Stir-Fry Sauce’ ingredients together in a cup, stirring to dissolve the sugar. Set aside.
- Mince or use processor to mix together the garlic, chili, and onion until it creates a paste.
- Heat a wok or large frying pan over medium-high heat. Drizzle in oil, then add the shrimp. Stir-fry 1 minute, or until shrimp are light pink on both sides.
- Add the garlic-chili paste you made earlier and continue stir-frying 1 more minute.
- Add the peppers and chicken stock. Stir-fry until peppers have softened but are still bright in color and retain some crispness. While stir-frying, add the stir-fry sauce you made earlier.
- Remove from heat. Stir in the cashews and fold in the basil.
- Taste and alter flavors if desired by adding more lime juice if too salty (this will depend on the saltiness of your stock), or more fish sauce if not salty or flavorful enough. Add more fresh-cut chili (or some dried chili flakes) for more heat. Serve with plain white or brown rice served on the side.