Chocolate Oreo Truffles

This recipe came from the kraft foods website, but these things are YUMMY! (and easy). the original recipe does not call for the melted chocolate chips, but who doesn't want more chocolate??

-1 box of oreos
-8 oz of cream cheese softened
- 1 cup semi-sweet chocolate chips
- 2 boxes (16 sq.) semi sweet baking chocolate

1. crush oreos
2. melt 1 C. chocolate chips in microwave or double boiler and mix with cream cheese
3. add in crushed oreos to chocolate/cream cheese
4. roll mixture into about 1" balls
5. melt 2 boxes of chocolate squares in a bowl
6. place balls into melted chocolate and coat (i use forks to help roll them around and the the tines allow for drippings)
7. place coated truffles on cookie sheet and place in fridge for 1 hr, then cover and store in fridge.

Cranberry Pistachio Biscotti

This is a recipe that I got from Will's grandmother. They're so good- chewy and crunchy at the same time. You can substitute any pudding mix, nut or dried fruit for different taste combinations (e.g. chocolate pudding, almonds and raisens).

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1/2 cup dry-roasted salted pistachio nuts, finely chopped
1/2 cup dried cranberries
2 tablespoons powdered sugar

1. Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.

2. Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets. (I just place them standing up and don't bother flipping them as mentioned in step 3)

3. Bake 40 minutes, turning once. (Really follow the 40 minutes. They won't look done but if you leave them in too long they'll get super hard). Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.

Candy bar brownies

My grandmother brought a batch of these while visiting this week and they were heavenly!

Prepare brownie mix as usual
Pour half of the batter in the dish
Layer miniature candy bars on top and then cover with remaining batter.
My grandmother used Hershey's Symphony bars with caramel and nuts and they were soooo good!

Super Easy Peach Pie!

I want to start off by saying that I am many things, but a baker is not one of those things...new mom- yes, photog- yes, baker-no! But my hubby came home with a case of peaches from a client the other day and I figured I had to do something with them, so I found a recipe or two for peach pie, sorta combined them, crossed my fingers, and went to town. Well, it was awesome and I just wanted to share--oh, and soooooo easy...I still can't believe how good it came out! Had to share...

1 package 2 Pillsbury frozen pie crusts
8 peaches (roughlly five cups sliced)
1 cup of sugar for filling, 2 tsp sugar (to use on top of pie)
1/3 cup flour
1/2 teaspoon of cinammon


1. Preheat oven to 425 and get to work slicing those peaches...
2. Combine sugar, flour and cinnamon.
3. Add dry ingredients to sliced peaches. Stir.
4. fill one of your frozen pie crusts, and follow instructions on the package to use other pie crust to cover your pie.
5. Don't forget to cut a few slits in your top crust.
6. Sprinkle a few teaspoons of sugar on top of your pie.
7. Cover edges of pie with foil so they won't burn. You will take this off for the last 15 minutes of bake time.
8. Bake 35-45 minutes or until crust is browned and filing starts to bubble through slits.
9. Cool and enjoy!