Easy OREO Truffles

I thought with Christmas right around the corner I would put of a few wonderful dessert recipes for everyone to enjoy!

Ingredients:

- 1 8oz. package cream cheese softened
- 1 package Oreo cookies, finely crushed
- 2 packages Baker's semi-sweet chocolate, melted

Directions:

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Wild Rice with Mushrooms

Ingredients:

• 2 tablespoons Olive Oil
• 1 medium chopped onion
• 3/4 cup chopped celery
• 1 teaspoon finely chopped garlic
• 2 large Portobello mushrooms, sliced thin
• 4 cups cooked wild rice
• 1 cup chopped parsley
• 1 cup Chicken Broth
• 1 teaspoon Sea Salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped, toasted pecans

Directions:

1. In a large skillet heat the Olive Oil over medium high heat.
2. Saute onion, celery, garlic until nicely browned and tender, add mushrooms and half the parsley.
3. Add rice, Chicken Broth, Sea Salt and pepper.
4. Bring to a boil, then reduce heat to a simmer and cook uncovered until liquid is absorbed, about 15 minutes.
5. Transfer to a serving dish and sprinkle with toasted pecans and the remaining parsley.

Creamy Garlic Green Bean Casserole

Ingredients:

• 1 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 cup  Shredded Mozzarella Cheese
• 1/2 cup Grated Parmesan Cheese
• 1/2 teaspoon garlic powder
• 2 (16 ounce) packages frozen green beans, thawed, drained
• 26 Wheat Thins Original Crackers, crushed
• 1 tablespoon butter, melted

Directions:

1. Preheat oven to 350 degrees F.
2. Combine first 5 ingredients in large bowl. Add beans; mix lightly. Spoon into 13x9-inch baking dish.
3. Mix cracker crumbs and butter; sprinkle over bean mixture.
4. Bake 25 min. or until heated through.

Apple Glazed Carrots

Ingredients:

- 1 cup all natural apple juice
- 1 1/2 teaspoons corn starch
- 1 pound baby carrots
- 1 tablespoon butter or margarine
- 1 teaspoon honey
- 1/4 teaspoon salt

Directions:

- Combine juice and corn starch, mix in a bowl until smooth.
- Cook carrots in boiling water about 10 minutes or until tender, drain, return to pan.
- Add butter, honey, and salt. Add juice mixture.
- Cook over low heat, stirring occasionally for 5 minutes, or until glaze has thickened.
- Serve as a wonderful side dish!!

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Sweet Potato Pie

Ingredients:

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions:

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Easy Crock-pot Cornbread Dressing

Ingredients:

4 Tbsp. butter

8 oz. ground pork sausage

1 cup onion, chopped

1 cup celery, chopped

2 Tsp. fresh or dried parsley, chopped

1 16oz. package seasoned cornbread dressing crumbs

1 Tsp. poultry seasoning

2 ½ cup chicken broth

1 egg, lightly beaten

½ cup dried cranberries or raisins (optional, just to add an extra pop!)

Directions:

- Butter a slow cooker or spray with nonstick baking spray.

- In a large skillet melt butter and add sausage, cooking and breaking up, until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender. Add parsley poultry seasoning, and sage, if using.

- In a large bowl, combine the sausage and vegetable mixture with the crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste and blend well. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon into the prepared slow cooker; do not pack. Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.

Homemade Cranberry Sauce

Ingredients:

- 1 cup white sugar
- 1 cup orange juice
- 1 package fresh cranberries

Directions:

- In a medium sauce pan over medium heat, dissolve sugar in orange juice.
- Stir in cranberries and and cook until they start to pop, about 10 minutes.
- Remove from heat and transfer to glass bowl, sauce will thicken as it cools.