Easy Decadence

How about a recipe for something decadent that looks wonderful and 

will have folks thinking you are a  genius in the kitchen! Okay, most of you probably ARE pretty darned good at all the cooking and baking that goes on at this time of year. Me? Well, let's just say I like it easy...and good...and easy. Did I mention easy?

Oreo Truffles

Ingredients

1 (16 ounce) package Oreo Chocolate Sandwich Cookies, divided

1 (8 ounce) package Cream Cheese, softened

2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Directions

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Now you can decorate if you wish! We like to drizzle on some of that melted chocolate. 

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Okay, so you probably won't have any left overs but hey...

White chocolate chips can also be melted and used too! It's all so good! Decadent but good!

Now go and enjoy! Go on...shoo.

Shamrock Cookies

So easy it's ridiculous...and that's just how a girl like me likes a recipe!

Easy maybe but they are also tasty and festive and

a sweet idea for a St. Patrick's Day treat.

Ingredients 1 roll (16.5 oz) refrigerated sugar cookies 1/4 cup all-purpose flour 1/4 cup green sugar Directions 1. Heat oven to 350°F. In large bowl, break up the cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed. 2. Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem. 3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

And as Grace would like to point out, dunking these babies in

a tall glass of ice cold milk will turn that stuff green! And you can never have enough green on March 17th right?

Love and Hugs,

Susie Q