EASY CHOCOLATE TRUFFLE COOKIES

1 1/4 cups butter, softened

2 1/4 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 pkg (12-oz) semisweet chocolate chips
1/4 cup chocolate candy sprinkles

In a large mixer bowl, cream the butter, powdered sugar, and cocoa powder until light and fluffy.  Beat in the sour cream and vanilla.

Add the flour to the creamed mixture and mix together well.  Stir in the chocolate chips.

Refrigerate cookie dough for an hour.

Preheat oven to 325 degrees.

Remove from the refrigerator and roll into 1-inch balls.  Pour the chocolate sprinkles into a cup or small bowl; dip cookie balls in the chocolate sprinkles.

Place cookies, chocolate coated side up, about 2-inches apart on ungreased baking sheets.  Bake at 325 degrees for 10 minutes or until set and lightly browned.  Cool on cookie sheets for 5 minutes then gently remove to wire racks to cool completely.

Makes 5 to 6 dozen cookies.

file photo of these cookies

COLORFUL BELL PEPPER-SHELL SALAD

2 to 2 1/2 cups cooked whole-wheat shell macaroni

1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, diced
1/2 cup chopped fresh basil
1/2 cup shredded Parmesan cheese
1/3 cup mayonnaise
1/3 cup balsamic vinaigrette salad dressing

Whisk the balsamic vinaigrette with the mayonnaise until completely blended in a large bowl.

Add the macaroni, bell peppers, onion, basil, and Parmesan cheese; toss to coat completely with the mayonnaise/vinaigrette mixture.

Chill until serving time.

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ROASTED RED PEPPER DIP

1 jar (5-oz) roasted red peppers

1 can (4-oz) chopped green chilies, drained
1 cup sour cream
1 cup mayo
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder

Min all ingredients together in a small mixing bowl until well blended.  Chill until serving time.

This dip is good served  with fresh veggies, chips, or whole-grain party crackers.

Yield: Approximately 3 cups

file photo for reference only

ZUCCHINI CHIVE DIP

1 8-oz container Soft Philadelphia brand cream cheese
3 tbsp milk
1 small zucchini, shredded
3 tbsp chopped chives
1/8 tsp salt

Combine the cream cheese and milk until well combined. Add the zucchini, chives, and salt, if using; mix well. Chill until serving time.

Serve with chips, party crackers or fresh vegetables.

Yield: Approximately 1 cup

This is a Philadelphia Brand recipe and photo.

CHICKEN CRESCENT ALMONDINE

1 can cream of chicken soup

2/3 cup mayonnaise
1/2 cup sour cream
2 tbsp instant minced onion
3 cups cooked chicken (a deli roasted chicken, shredded, works great)
1 can (8-oz) water chestnuts, drained
1/2 cup finely chopped celery
1 tube (8-oz) crescent rolls
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds

Preheat oven to 375 degrees.
Lightly spray a 9 x 13 x 2-inch baking dish or pan with nonstick cooking spray; set aside.

In a large saucepan combine the soup, mayo, sour cream, and onion to mix well.  Add the chicken water chestnuts, and celery; cook over medium heat just until heated through.  Pour the mixture into the prepared baking dish or pan.

Unroll the crescent dough and form into 2 rectangles to cover the chicken mixture.  Sprinkle the cheese and almonds over the top of the dough.

Bake casserole at 375 degrees for approximately 25 minutes until bubbly and golden brown.

Yield: 8 servings

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BEEF AND RICE COCKTAIL MEATBALLS

1 1/2 lbs lean ground beef

1 cup quick cook brown rice
1 can (8-oz) crushed pineapple in its own juice
1/2 cup finely shredded carrot
1/4 cup chopped yellow onion
1 egg, slightly beaten
1 tsp ground ginger
8-oz French dressing
2 tbsp reduced sodium soy sauce

Preheat oven to 400 degrees.

In a medium mixing bowl, combine the ground beef, rice, pineapple, carrot, onion, egg, and ginger; form into 1-inch meatballs.  Place meatballs on ungreased baking sheets with sides.  Bake at 400 degrees 15 to 20 minutes until browned and cooked through.

While meatballs bake, mix the French dressing and soy sauce together, whisking to blend well.  Serve the meatballs with the sauce.

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SPICY MIXED NUTS

2 tbsp butter melted

1/2 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp garlic powder
1 can (12-oz) mixed nuts

Preheat oven to 375 degrees.

Pour nuts into a heat-proof mixing bowl.

Combine the butter, cumin, red pepper, and garlic powder until well blended; pour over the nuts while stirring to coat well.

Spread the nuts out over the bottom of a 9 x 13-inch baking pan and bake approximately 10 minutes.  Stir nuts after the first 4 to 5 minutes.

Remove pan from oven and place on a wire rack to cool.

Cooled nuts may be served or placed in a airtight container for storing or giving as gifts.

Yield: 2 1/2 cups

Notes: Nuts are a good snack for diabetics.

CHILI BARBECUE SAUCE

1/2 stick butter

1 cup diced onion
1 large garlic clove, minced
1 bottle (12-oz) chili sauce
2 tbsp fresh lime juice
1/4 cup honey
1/3 cup water
1/4 tsp black pepper
1 tsp grated lime peel

In a small saucepan, over medium heat, melt butter; add onion and garlic, sauté' until tender.  Stir in the chili sauce until blended.  Add the lime juice, honey, water, pepper and lime peel; bring to a boil.  Reduce heat to simmer and cook about 5 minutes.

May be kept refrigerated for up to a week.

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CHEESY HERBED CRACKER SPREAD

Note: This is best if made a little ahead of serving so it can be refrigerated at least an hour.

1/2 brick (8-oz size) cream cheese, softened

1/3 cup sour cream
2 cups shredded Colby/Monterey Jack cheese
2 tbsp fresh minced parsley
2 tbsp finely chopped green onion
1/2 tsp paprika
dash of hot pepper sauce

Beat the cream cheese and sour cream together with electric mixer until well blended.  Stir in the shredded cheese, parsley, green onion, paprika, and hot pepper sauce until well blended.  Spoon into a small crock or bowl, cover and refrigerate until serving time.

Serve with a plate of assorted whole-grain party crackers.  May also be used to stuff celery sticks.

Yield: 2 cups

This is a dreamstime photo used for reference only.

It is not this recipe.

QUICK & EASY BACON CORNBREAD DRESSING

1 box (6-oz) cornbread stuffing mix

1/2 cup chopped onion
4-5 slices bacon, diced
1 tbsp melted butter
1 2/3 cups water

Cook the bacon and onion together in a medium skillet until bacon is cooked and onion is tender; drain and place in a 2-quart saucepan.

Add the butter, water and the seasoning packet from the stuffing mix to the saucepan, stir to blend well and bring to a boil.

Reduce the heat, cover, and simmer for 5 minutes.

Remove from the heat and add the cornbread crumb mixture stirring just to moisten.  Cover and let stand 5 minutes.  Fluff up with a fork before serving.

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Yield: 4 servings.