Cookie Dough Truffles

Cookie Dough Truffles

by: Norine Player

Ingredients:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Directions: 
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. 
Shape the chilled cookie dough mixture into 1-1½ inch balls.  Place on a baking sheet lined with wax paper.  Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.  
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water.  Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess.  (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.)  Transfer to a wax-paper lined surface.  If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.  Once all the truffles have been dipped, store them in the refrigerator until ready to serve.   

Limeade

Touchdown Taco Dip

Contributed by: Heidi Cain (Pampered Chef Recipe)

Ingredients:

1 can Refried Beans

1 pkg. Cream Cheese, Softened

1 cup Sour Cream

2 TBSP Taco Seasoning

2 cloves Garlic, finely minced

1/2 cup Cheddar Cheese, Shredded

1/2 cup Black Olives, Sliced

1 medium Tomato, diced

1/4 cup Green Onions, sliced

2 TBSP Cilantro, chopped

Tortilla Chips

Directions: Spread the refried beans on bottom of 9x9 baking dish. In a bowl, mix together cream cheese and sour cream, taco seasoning and garlic. Spread cream cheese mixture over the beans. Top with grated cheese. Bake at 350 degrees for 15-18 minutes or until cheese is melted. Let cool slightly and top with olives, tomato, green onions and cilantro. Serve with tortilla chips.

Cafe Rio Pork (Chicken) Salad

Contributed by: Heidi Cain

5 lbs Pork or Chicken

Marinade:

1 pkg. McCormick Southwest Grill mates

1/2 cup Vinegar

2 tsp Olive Oil

1/2 cup Brown Sugar

Dressing:

2 cups Mayonnaise

1 clove Garlic, peeled

1/2 bunch Cilantro, rinsed

2 TBSP Water

2 TBSP Vinegar

1 Jalapeno Pepper, remove seeds

1/4 tsp Pepper

1/2 tsp Salt

Put in blender and blend until creamy.

Directions: 1. Mix marinade, pour over meat. 2. Cook meat in Crockpot for 6 hours. 3. Serve on tortilla (fried on one side). Add beans and rice (Zatarains, 1-2 boxes), cheese, lettuce and dressing.

Lion House Dinner Rolls

Lion House Dinner Rolls

by: Ashley White

2 Tablespoons Yeast

2 Cups warm water

1/3 Cup sugar plus 2 Tablespoons sugar

1/3 Cup shortening or butter (melted)

2 Teaspoons salt

2/3 Cup dry milk

1 Egg (beaten)

5 to 6 Cups flour

Directions: Mix Yeast, Water, and 2 Tablespoons sugar; let stand In a mixing bowl combine melted shortening, beaten egg, 1/3 cup sugar, and dry milk Add yeast and 2 cups of flour...beat together. Add the rest of flour Knead in bowl. Let rise until double in size. Roll out, dip in melted butter , let rise 10 minutes. Bake at 350 degrees for 15 minutes or until done

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars
By: Heidi Cain

1 Cup Brown Sugar
1 Cup Sugar
1 Cup Margarine Or Butter
1/3 cup Shortening
2 TSP Vanilla
2 Eggs
1 TSP Baking Soda
1 TSP Salt
3 1/2 Cups Flour
1 Cup Chocolate Chips

Directions: Mix sugars, margarine and shortening. Add eggs and vanilla and mix well. Add remaining ingredients and mix well. Place on ungreased cookie sheet in 1" mounds. Bake at 350 degrees fro about 11 minutes.

Bar Variation: Spead the cookie dough onto a cookie sheet and bake at 350 degrees for about 18 minutes. Cut into bars after cooling.