The rumors are true.. Oreo Truffles are AMAZING!
Oh these Oreo Truffles...
I was excited and rushed through the dipping; mine didn't come out that pretty.. So take your time, chill them. Share them!
I don't even like Oreos.
But these are so good, so rich, so easy!
What You'll Need:
24 oz bag of hash browns
2 tsp. salt
1 tsp. fresh ground black pepper
2 tbs. oil
1/2 cup shredded cheddar cheese
2-3 strips bacon- cooked and chopped (optional)
This is what you do:
Take thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put mixture in a well greased muffin tin, and make a well in the center.
Bake at 425°F for 15-18 minutes.
Now, lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, remaining cheese and parsley flakes.
I also chose to do half of these with beaten eggs.. I liked those more. Better consistency.
Bake for about 13-16 minutes.
Gently slide a knife along the edges, and gently pull up with a fork.
**Healthier variation: Morningstar breakfast patties... amazing!
Bon Appétit !
I am OBSESSED with Albin's turkey burgers.
I will never turn one down.
He has got it down to a science! He serves 'em up hot off the grill,
with melted cheddar, fresh onion, crisp lettuce, a juicy tomato, Claussen pickles, on a Sweet Hawaiian bun.
Top it off with his perfectly golden and seasoned french fries, and a side of sexy ketchup.
(Ketchup mixed with hot sauce)
I tell you, it is better than any beef burger you will find. The trick is in the seasoning..
and it packs so much flavor!
This is his magical combination: lean ground turkey, garlic powder, onion powder, salt, pepper, cumin,
Worcestershire sauce, and a little bit of cayenne pepper.
This man is a genius.
Aaah I love a man who cooks!
I LOVE peanut butter and chocolate. I am not a Reese’s girl either. Sure, I’ll take it in a pinch. But really, it is just not decadent enough. The peanut butter is too dry and the chocolate not creamy enough. No. No. My true favorites are Trader Joe’s mini PB cups. There is no better chocolate to peanut butter ratio around. And oh the creaminess. It’s just something the mass production of Reese’s can’t capture. Since our recent relocation to New Orleans, I can’t satisfy my Trader Joe’s cravings like I’d like to. This inconvenience has me back in the kitchen, hoping to capture decadent indulgence as best I can. I think I might be on to something… and I think I found a winner! I can’t claim it’s as creamy as a T.J.’s PB cup.. but it sure is tasty.. and dare I say, equally as addictive? These are a sugary, peanut buttery, pretzel-y, salty, chocolate-y , goodness treat. Oh, and did I mention simple? So easy.
Here's the How-To:
1 cup creamy peanut butter
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (maybe more)
3/4 cup brown sugar (maybe more)
1 bag semi-sweet chocolate chips (get the good ones!)
Combine peanut butter and softened butter in a standing mixer at low speed.
Add the sugars and mix to combine. (Try not to dive in and eat all the peanut butter
At this point if the filling will roll easily into balls without sticking to your hands you're ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll.
Use a teaspoon measure, or a small spoon to scoop the filling.
Roll each portion into a small ball and sandwich them between two whole pretzels.
When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about 30 minutes.
In a double boiler, melt chocolate chips on low heat, stirring constantly. When chocolate is melted and completely smooth, dip chilled peanut butter pretzels half-way into the melted chocolate.
When all are done, return to the freezer for another 30 minutes to chill.