German Chocolate Truffles

Here is another sweet treat for the coconut lovers!  These German Chocolate Lovers combine caramel, coconut, chocolate and pecans.   I cannot lie, my inspiration behind this one was the German Chocolate frosting you find on a doughnut or cinnamon bun in the bakery.  This is a little more chocolatey than that - but it is oh so good and easy to make!  

German Chocolate Truffles

Yield: Approximately 50 truffles using a 1-inch scoop

Ingredients:

1/2 Cup Finely Chopped Pecans

1/2 Cup Unsweetened Coconut

1/2 Cup Unsweetened Coconut Toasted

1 (13.4 oz) can of Dulce de Leche (I find it in the Hispanic section of our grocery store)

14 oz Semi Sweet Chocolate Chips

1.5 LB Chocolate Candy Coating or Chocolate Candy Melts

To make the truffle centers:  

Step 1:  In a double-boiler, melt the the chocolate chips.  

Step 2:  Once the chocolate is melted and smooth, add in the Dulce de Leche.  Keep stirring until it is completely blended.  This may take a little work, but it will come together. Mix in the pecans and unsweetened coconut.  Cover and let rest for about a 1/2 hour.

Step 3:  Line two baking sheets with wax paper.

Step 4:  Pinch off small pieces of the chocolate dough or use a small scoop.  Roll it into a ball.  Experiment with a variety of sizes to decide what size you like best.  I have a small, 1-inch scoop that I've used for years.   With your hands, roll the dough into a smooth ball and the place on the wax paper.  Repeat until all dough is rolled into balls.

To Dip:

Step 1:  In a double-boiler, melt the chocolate candy coating until smooth.  Let it cool down until you can easily touch it without it being too hot.   You want it to be fluid and warm, not hot.  

Step 2:  Dip each chocolate ball into the melted chocolate coating (one at a time).  I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating.  Place on wax paper to set.  Top with a pinch of toasted coconut.  Repeat until are truffle centers are coated.

Mexican Chocolate Truffles

This truffle is so smoooooooooooth . . .it is utterly amazing.  True Story.  The blend of chocolate with cinnamon and just a hint of cayenne . . .very flavorful, but not too spicy.  It is muy perfecto as is!

Mexican Chocolate Truffles

Yield: Approximately 20 Truffles

Ingredients:

8 Ounces Semi-Sweet Chocolate Chips

1/2 Cup Heavy Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

1/4 Teaspoon Cayenne Pepper

1 LB Chocolate Melts or Chocolate Almond Bark (for coating the truffles) 

Sprinkles for Decorating (optional)

Step 1:  Place chocolate chips in a large bowl.  Set aside.

Step 2:  Place heavy cream in a small saucepan and heat just until it bubbles.  Remove from the heat and add the vanilla, cinnamon and cayenne.  Stir to combine.  

Step 3:  Pour the spiced cream over the chocolate. Give it a quick stir and then cover the bowl the let it sit for 10 minutes.  The cream will melt the chocolate while it sits.  

Step 4:  Remove the cover from the chocolate/cream and stir until smooth.  If, by chance, there are still some small bits of chocolate that didn't melt, you can put it in the microwave for 10-15 seconds.  Then stir again.  All the chocolate should be melted at this point.

Step 5:  Cover the chocolate and let rest so that it can firm up.  You can place it in the fridge for 2-3 hours or let it sit overnight (I usually let it sit overnight).   

Step 6:  Once the chocolate has set up, scoop out 1-2 tablespoons of chocolate and roll into balls.  Place on a wax paper lined cookie sheet.  If you have a small cookie scoop - I recommend using this.  It will make uniform sized truffles.  I also find it easiest to scoop out all the chocolate first and then roll them.  Seems a little less messy that way.  Once they are all scooped and rolled, place them back in the fridge until it's time to dip them.

Step 7:  To coat the truffles, melt approximately 1 pound of chocolate almond bark or candy melts.  Follow the instructions on the packaging for melting.  Otherwise, in the top of a double-boiler, add the melts/coating and over medium heat, let them melt.  Once melted, let the melted coating cool a bit.  You do not want it to be too hot.  Rather, just slightly cooled and still quite melty :)  

Step 8:  Dip each truffle ball into the coating and place on wax paper to dry.  Decorate with sprinkles as desired (be sure to do so while the chocolate has not yet set!).  Place dipped truffles in the fridge to expedite the setting process.  

Step 9:  Once the chocolate is set - they are ready to be served!  Enjoy :)

Scalloped Corn

Need a side dish that feeds a crowd for the holidays?  This is it.  Trust me, it's delicious and absolutely not-healthy-for-you-but-could-be-considered-a-vegetable.  That makes it absolutely perfect for holiday gatherings :)

Scalloped Corn

Serves 12+

Ingredients:

4 Eggs

1 Cup Milk

1/2 Cup Sugar

2 Teaspoons Salt

2 (16oz) Cans of Corn, drained

2 (16oz) Cans of Cream-Style Corn

8 Tablespoons Butter

1 Sleeve Saltine Crackers, Crushed (approximately 30-36 crackers)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease a 9x13 baking dish and set aside.

Step 2:  In a large microwavable bowl, melt the butter.  Once melted, add the milk, sugar, salt and corn.  Stir until combined.

Step 3:  Place 1/2 the corn mixture in the baking dish.  Top with 1/2 the crushed crackers.

Step 4:  Place the remaining corn mixture in the baking dish (on top of the crushed crackers layer).  Next, top with the remaining crushed crackers.

Step 5:  Bake uncovered for 45 minutes - 1 hour until the corn is bubbly and beginning to brown on the top.  Serve immediately.

FYI:  this does reheat well as a left-over, but it loses that 'crunch' on the top.  As well, in case you aren't feeding a huge crowd . . .this recipe can easily be cut in half, but retain the same baking time and use a smaller dish to bake it in.

Parmesan and Chive Cous Cous

Alert:  Do not waste your money on buying flavored, boxed cous cous!  It is so simple to make flavorful cous cous without buying the boxed versions.  Rather, with a few simple things from you pantry and fridge, you can have an easy, super flavorful side dish with less sodium and preservatives!  Typically, most stores carry cous cous in the bulk area (you know the area - the one where you measure out your own ingredients . ..candy, grains, dried fruits etc).  It is so much less spendy buying it from this area.  You will save yourself a few bucks by going this route.  No lie.  And this side dish?  Guaranteed to be loved by everyone in your family.

Parmesan and Chive Cous Cous

Serves 4

Ingredients:

1 Cup Cous Cous

1 and 1/2 Cups Low-Sodium Chicken Broth

3 Tablespoons Butter

2 Tablespoons Chives

1/4 Cup Parmesan Cheese

In medium sized pot, add the chicken broth.  Heat until boiling.  Once boiling, remove the heat and add the cous cous, butter, chives and Parmesan cheese.  Cover the pot and let stand 6-10 minutes until all the liquid is absorbed.  Fluff with a fork before serving.

Crockpot BBQ Chicken Sandwiches

Once upon a time, a long, long time ago  . . .I learned that food can burn in the crockpot - especially if it is high in sugar.  And this is why you do not simply dump chicken into your crockpot and pour bbq sauce on it . . .it will char on the sides.  Of course, if you like scrubbing your crockpot - go for it!  Personally, I do not enjoy that task.  But I do love a good BBQ Chicken Sandwich - which is why I am sharing this recipe with you today.  With a few normal yet unlikely ingredients, this version of bbq chicken does not burn - but is full of yummy flavor.  Enjoy!

Crockpot BBQ Chicken Sandwiches

Serves 6-8

Ingredients:
1 Bottle BBQ Sauce

2 Pounds of Chicken Breasts (boneless)

1/2 Cup Italian Salad Dressing

1/4 Brown Sugar

2 Tablespoons Worcestershire Sauce

Onion Buns of Your Choice

Cheese (optional)

Red Onion (optional)

In your crockpot, add the BBQ Sauce, Italian Salad Dressing, Brown Sugar and Worcestershire Sauce.  Stir to combine.  Next, add in the chicken breasts.  Turn them over to coat with the sauce.  Cover and cook on low approx. 6 hours.  Once cooked, they should be very tender and easy to shred.  To serve, pile meat on your favorite type of bun and if you like cheese - I recommend smoked cheddar.  Top with thinly sliced red onion if you wish.  Enjoy!

Crockpot Unstuffed Cabbage Rolls

If you love cabbage rolls, here is an easy way to get all those great flavors in the crockpot . . .without having to roll them up!  Please note, you can make this recipe with ground turkey or ground beef - both are very tasty.

Crockpot Unstuffed Cabbage Rolls

Serves 6+

Ingredients:

1 and 1/2 LBS Ground Turkey or Ground Beef

3/4 Cup Rice 

2 LBS Cabbage (1 medium-sized head)

1 (14.5) oz Can of Diced Tomatoes

1 Large Onion

4 Cloves of Garlic

3 Teaspoons Nature's Seasoning (or use 1/2 salt, 1/2 pepper)

2 Tablespoons Parsley

1 Tablespoon Marjoram

1 (14.5 oz) Can of Low-Sodium Chicken Broth

2 Tablespoons Lemon Juice

Step 1:  Clean and dice the onion.  Add to a large bowl.  Also to the bowl, add the meat, uncooked rice, Nature's Seasoning, parsley, and marjoram.   Mince the garlic and add that to the bowl as well. Mix well.  Set aside.

Step 2:  In medium bowl or large measuring cup, combine the tomatoes, lemon juice and broth.  Stir and set aside.

Step 3:  Wash the cabbage.  Peel the outer leaves off and discard.  Remove the core and discard.  Cut the cabbage into thin slices.  Set aside.

Step 4:  Assembly.  Spray your crockpot with non-stick cooking spray (or use a crockpot liner).  Place 1/2 the meat mixture in the crockpot and spread out (doesn't need to be perfect).  Place 1/2 the cabbage on top of the meat layer.  Pour about 1/2 the tomato mixture over the cabbage.  Now, repeat these steps.  Place the last of the meat on top of the cabbage layer.  Distribute the best you can.  Add the remaining cabbage and then pour the remaining tomato mixture over the cabbage.  

Step 5:  Cover and cook on low for 8 hours, until meat is cooked through and cabbage is wilted.

Mexi-Corn and Black Beans

I grew up not eating corn.  I can't say I never had it - after all, I did eat school hot lunch and they occasionally served corn.  However, I was raised in a family that didn't believe corn was a vegetable.  We were taught that it is a grain.  Specifically, a grain that is grown on the farm and then later fed to the animals. Therefore, you would never find corn being served at any dinner my parents served (even the holidays).  Fast forward a few decades to today . . .I still coincide with those beliefs.  But everyone once in a while I do have to give in and serve corn.  And when I do - it's usually this recipe.  The sweetness of the corn and meatiness of the beans are laced with taco seasoning that combines the flavors into a fantastic flavorful side dish.  Serve it up today!

Mexi-Corn and Black Beans

Serves 4-6

Ingredients:

1 (14.5 oz) Can of Corn with Sweet Peppers

1 (14.5 oz) Can of Black Beans

1 Teaspoon Taco Seasoning

1 Tablespoon Butter

Open and drain the can of corn and empty into a large bowl.  Open, drain, and rinse the can of black beans (that sludge the coats the beans just totally grosses me out!).  Add the drained/rinsed beans to corn.  Add the taco seasoning to the corn/beans.  Add the butter.  Microwave the entire bowl of corny/black bean goodness until heated thoroughly (2-3 minutes, depending on your m'wave).  Remove from the microwave, stir again to distribute the melted butter and make sure everything is hot.  Serve and enjoy.