123 Oreo Truffles

1-2-3 Oreo Truffles

Super simple. Super delicious. Super popular.  You will be a rockstar.

Ingredients
8oz low fat block of cream cheese @ room temp
15.5 oz pkg of Oreo cookies
20 oz of chocolate almond bark

Method
Throw cookies in a food processor and blend until fine.  Dump in bowl.  Measure out 1/4 cup of cookie crumbs and reserve.

Mix in cream cheese and mix until fully incorporated. The mixture will look at like black ball of dough.

Line a baking sheet with wax paper.  Roll dough into 28 balls and lay on baking sheet.  Place in freezer for 30 minutes.

Meanwhile, place chocolate almond bark in a microwave safe bowl. Microwave in 30 second intervals--mixing in between--until smooth and glossy.

Remove oreo balls from freezer.  Using a toothpick, pick up (stab the ball) and dip into the chocolate. Using another toothpick, carefully slide truffle on to the baking sheet. 

Repeat with the remaining truffles. Every 5 or so, sprinkle with reserved oreo crumbs.  Let stand until chocolate sets.  

Enjoy!

Serves 28

Other Information
WW 5pt+

Legal
Oreo balls
Photos are mine, so don't be a thief.

Macaroni and Cheese

Baked Mac n' Cheese

Everyone likes good ol' Southern Mac n' Cheese...well, everyone I know anyway.  Is this something you should eat every day? Nope. Everything in moderation! This is fantastic for picnics, birthdays, or just Sunday dinner.  This recipe comes from the Deen Brothers (as in Paula Deen's two sons).  I've lightened it up a little bit, but left in all the deliciousness (yes, I know that's not a word!).

Cheddar cheese contains high amounts of protein and calcium. Protein helps curb hunger and helps you feel satisfied for longer. Thus, cheese (in moderation) can help you lose weigth! Consuming cheese can slow down the absorption of carbs, which balances out blood sugar levels and improve moods.

Ingredients
2 cups macaroni, uncooked
8 oz low fat sharp cheddar cheese, shredded (about 2 cups)
8 oz American cheese (I used 6 slices Deli Delux slices), shredded (about 2 cups)
4 tablespoon of Parmesan cheese, grated.
1 cup fat free milk
1/2 cup reduced fat sour cream
2 eggs
1/4 cup light butter, cut into pieces
1 teaspoon hot pepper sauce (optional)

Method
Preheat oven to 350 degrees. Spray a 9x13 baking dish with canola cooking spray.

Cook macaroni according to package instructions.  Drain and return to pot.

While macaroni is hot, add in the cheddar, american, and 1/2 of the parmesan cheese. Stir well. Spread the macaroni mixture into the prepared baking dish.

In a bowl, whisk together the milk, sour cream, eggs, butter, and hot sauce.

Pour mixture over the macaroni. Sprinkle remaining parmesan cheese on top.

Bake for 35-40 minutes, or until brown and bubbly.  Turn down oven to 200 degrees, tent with aluminum foil and let stand in oven for additional 10  minutes.

Serve warm. 

Other Information
WW 7pt+

Serves 10

Legal
Health Benefits of Cheese
Based on The Deen Brother's Baked Mac and Cheese

Mint Cookie Ice Cream "Cake"

Mint cookie Ice Cream "Cake"

So, this recipe isn't the healthiest thing I've ever made....BUT...but when there's a birthday, you must have cake.  Also, I'm of the belief that when it's your birthday, calories don't count! I've made this cake as "healthy" as possible with small substitutions, and it sure is delicious!!!  This year, for my 26th, I decided to take on my favorite Girl Scout cookie--the thin mint--and create a tasty cake. 

This one takes a little preparation and patience, but oh boy is it worth the wait!

Ingredients:
1 qt Mint Cookie Ice cream (I used Edy's low fat)
1 qt Vanilla Bean Ice cream (I used Edy's low fat)
1 1/2 jars hot fudge topping (I used Kroger)
1 package + 6 chocolate creme sandwhich cookies (I used Kroger...about 16oz total)
1/2 cup of low fat butter, melted

Method:
Crush 1 package of chocolate sandwich cookies in a food processor.  Dump in a bowl.
Pour 1/2 cup of melted butter over crushed cookies, and mix. 

Press cookie mixture on bottom and up the sides (about 1 in) of a springform pan. Use the underside of a tablespoon or CLEAN hands. (hands work best).   Cover with wax paper. Place in freezer for 20-30 minutes.

Nuke 1 qt of mint cookie ice cream (20-30ish seconds) in microwave, until soft. Spread/smooth evenly over cookie crust. Cover with wax paper. Return to freezer for 45-60 minutes.

Nuke hot fudge (or other ice cream topping) in microwave for 15 seconds.  Pour/spread onto first layer of ice cream.  Cover with wax paper. Return to freezer for 45 minutes.

Nuke 1 qt of vanilla bean ice cream (20-30ish seconds) in microwave, until soft.  Spread over the layer of hot fudge, and return to freezer over night.

Remove from freezer 1-2 hours prior to serving.  Spread 1/2 jar of fudge over top layer of vanilla ice cream.  Top fudge with 6 crushed chocolate sandwich cookies.  Lightly cover with wax paper. Return to freezer.

Remove from springform pan.  Serve as is, or garnish with additional toppings (choc syrup, whipped cream, cherry, etc).

ENJOY!

Serves 20

Other tasty creations:
chocolate/hot fudge/peanut butter
chocolate/hot fudge/coffee
cookies n' cream/hot fudge/vanilla bean
strawberry/ strawberry topping/vanilla bean
chocolate/hot fudge & caramel/ vanilla bean
peach ice cream/caramel & pecans/vanilla bean

Other information:
WW 9pt+

Legal:
Recipe came from my Mom's friend! The combination came from my brain
Pictures are mine, so don't be a thief.