Monday, February 11, 2008

Chocolate Truffles

Tonight at my church we were taught how to make truffles! They looked like the one's in the picture shown. MMMM. I have to say they were quite delicious...My husband is lucky I came home with some...i was tempted to eat them all. Here is how to make them...really easy! And the variations are endless, just use your imagination.
1 Cup Heavy Whipping Cream
1 Pound Semi-sweet Chocolate- Chopped or Chips
1 Pound Melted Chocolate Bark
1/4 Pound Melted Vanilla Bark
In double boiler, heat whipping cream until just before boing point. Quickly add the pound of semi-sweet chocolate, stirring until it is completely smooth. Put into a small dish and cover. Place in refrigerator for at least 8 hours (yeah yeah i have to be patient).
When chocolate is chilled, remove from fridge and scoop chocolate with a melon baller, rounding them with your hands (they don't have to be perfect), and place on parchment paper. Try not to handle them too much because they will start to melt very quickly. Dip each ball in melted chocolate, completely coating in chocolate. Let harden. Then drizzle melted vanilla bark over truffle. Ta Da!...melt in your mouth goodness.
Variation: I want to try this, I love the orange/chocolate combination. Add just a teaspoon or so of orange extract to the cream and semi-sweet chocolate mixture and then at the end garnish with orange zest. sounds so good! If you try it let me know how it turns out.

Friday, February 8, 2008

Hot Cocoa Mix

I've rediscovered hot chocolate, but wanted to make something better than what you buy in the store. I took components from a couple of different recipes and made them into my recipe. This makes a LOT of cocoa mix, so you may want to cut the recipe in half. Alternatively, it makes a wonderful gift, so you may want to double it and share with friends and family!

5 cups dry milk powder
3 cups powdered sugar, sifted
1 cup cocoa powder
1 ¾ cups non-dairy creamer

In a large mixing bowl, combine all ingredients and stir thoroughly until combined. Store mixture in an airtight container.

For an extra special touch, add a flavored non-dairy creamer such as French Vanilla, or add an additional ¼ cup of sifted powdered sugar and 1 teaspoon of cinnamon.


Place 3 heaping tablespoons of cocoa mixture into coffee cup or mug and add ¾ cup of boiling water. Stir to dissolve. Top with a dollop of whipped cream or marshmallows.

Friday, February 1, 2008

Chicken and Corn Chili

Recipe #2 that I'm trying this weekend. Use your imagination and season as you like. Serve with grated cheese, sour cream, cilantro, avocadoes, etc. Don't forget the tortillas!

4 skinless, boneless chicken breast halves
1 jar (16 oz.) salsa
2 teaspoons garlic powder (I think I'm going to use the real thing though)
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 can (11 oz.) Mexican-style corn (I think I'll go for the frozen, as I like it better than canned corn)
1 can (15 oz.) pinto beans


Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on Low.

About 3-4 hours prior to serving, shred the chicken with 2 forks. Return the meat to the pot and continue cooking.

Stir the corn and the pinto beans into the slow cooker and simmer until ready to serve.

Lemon Yogurt Cream Pie

This is one of two new recipes I'm trying out for Super Bowl Sunday, both of which are figure-friendlier and sound tasty (but plan ahead for the chilling time). Banana or lime would be good alternatives for this pie if lemon is not appealing to you.

1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute, equivalent to 1/3 cup sugar
1/3 cup lemon juice
2 cartons (6 oz. each) fat-free lemon yogurt
1 tsp. grated lemon peel
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
Lemon slices and mint, optional


In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust.

Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Yield: 8 servings