Spring Oreo Cookie Balls

Adapted from Kraft Foods

Adapted from Paula Deen

Ingredients

• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 tablespoons (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners’ sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons orange liqueur

Directions

Ingredients

• 6 boneless Chicken Breast
• 2 tbsp Homemade Gourmet Garlic Basil Seasoning
• 14 oz diced tomatoes
• 1 10.7 oz package Romano’s Macaroni Grill Creamy Pasta Dinner

Directions

Place chicken, seasoning and tomatoes in a crock pot and cook on low for 4-6 hours.   Then prepare Romano’s Macaroni Grill Creamy Pasta Dinner per package instructions.  Add the Cooked Chicken to Pasta Dinner and Serve.

Cake Balls

Adapted from Allrecipes

Recipe Yields: 8

Recipe Serving Size: 2 cups

Servings Per Recipe: 8 servings

Ingredients

2 tablespoons butter or margarine

1 green bell pepper, chopped

4 cups shredded Homemade Gourmet® Chicken Enchilada Marinated Chicken (see recipe)

4 cups Hot Enchilada Dip (see recipe)

1 12-ounce package spaghetti, prepared according to package directions, drained

Directions

1. In a large skillet over medium-high heat, melt butter and sauté pepper until tender.

2. Stir in chicken and hot enchilada dip; cook until thoroughly heated.

3. Add spaghetti; toss to coat.

4. Serve immediately

Servings Per Recipe: 16 servings　

Ingredients

3-1/2 tablespoons Homemade Gourmet® Chicken Enchilada Soup Seasoning

1 10-ounce can diced tomatoes with green chilies

22 ounces Velveeta cheese, cubed

1 cup milk

Directions

1. In a large sauce pan combine seasoning, diced tomatoes with green chilies, cheese, and milk.

2. Heat slowly over medium heat and stir often to prevent burning. Avoid turning up the heat to cook faster as the dip’s texture may change.

3. Serve with chips or tortillas.

Recipe Yields: 8

Recipe Serving Size: 6 ounces

Servings Per Recipe: 8 servings

Ingredients

1/2 cup water

3 pounds boneless, skinless chicken breasts

3 tablespoons Homemade Gourmet® Chicken Enchilada Soup Mix

Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.

 Ingredients

1    Homemade Gourmet® Basic Cheesecake Mix

32 oz  powdered sugar

1  14-ounce  package flaked coconut  

1  package (10 ounces) frozen raspberries in syrup, thawed and undrained  

1  stick  butter, softened (use butter for best results)  

1  24-ounce  package chocolate almond bark  

Red Food Coloring

 Directions

1. Place raspberries with syrup in blender, process until smooth. Stain raspberry mixture through fine-mesh stainer. Discard seeds and pulp

2. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, raspberries and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

3. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape.  The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.

4. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.

5. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.

 Ingredients

1    Homemade Gourmet® Key Lime Cheesecake Ball Mix

32 oz  powdered sugar

Zest of one Lime

1 tbsp fresh-squeezed lime juice

1  14-ounce  package flaked coconut  

1  14-ounce  can sweetened condensed milk  

1  stick  butter, softened (use butter for best results)  

1  24-ounce  package vanilla almond bark  

Green Food Coloring

 Directions

1. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, condensed milk, lime zest, lime juice and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape.  The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.

 3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted. Add a few drops of green food coloring and 1 tsp lime juice

 4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.