Cookie Dough Truffles

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup miniature semisweet chocolate chips
• 1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.
• Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
• In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Excellent Pizza Dough

1 cup milk, scalded
1/2 cup butter (melted in milk)
1 3/4 tbsp yeast
1 tbsp honey
2 1/2 cup flour
1/2 tsp salt

Start preparing one hour before meal. Scald milk and butter and then cool to lukewarm. Add yeast and honey and let sit until bubbly. Add flour and salt. Beat until smooth and all flour is dampened - dough will be soft and easy to handle because of the amount of butter. Let rise 10-15 minutes and until light looking, then divide and pat into two round pizza pans. Bake at 400 for 20 minutes.

I usually do 3 small pizzas on a cookie sheet for the kids and cook them for about 15 minutes and one medium for Joe and I.

Cream Cheese Dip

1- 8 oz package cream cheese, softened
1 cube of butter, softened
2 tablespoons brown sugar
1/2 cup powdered sugar
1 tsp vanilla

blend together, then add 1 cup mini chocolate chips

Serve with grahm crackers- enjoy!

Juice Cocktail

Delicious for lactating mothers and anyone else!

1 part apple juice
1 part orange juice
1 part cranberry juice

*This juice tastes better when served over crushed ice and with a red straw.

Baked Potato Soup

Baked Potato Soup

½ cup butter

½ cup chopped onion

½ cup flour

2 cans (14 oz) chicken broth

2 cans (12 oz) evaporated milk

6 baked potatoes

Salt & Pepper to taste

8 bacon strips, cooked and crumbled

½ cup shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion: cook stirring occasionally, for1-2 minutes or until tender. Stir in flour. Gradually stir in broth & milk. Scoop potato pulp from one potato, mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potatoes & skins. Add to soup and top with bacon and cheese.

Crunchy Chicken Bites

I got this recipe from the ward cookbook- Chris Runhaar submitted it and we all loved it!

1 lb. Chicken Tenders, cut up into bite-sized pieces
1 egg white
1/2 package Dry Ranch dressing mix
6 C. Whole grain chips (I used Sunchips)
1/4 tsp. Paprika

Preheat oven to 400 degrees. Whisk together 1 T. dressing mix and egg white. Crush chips in a re-sealable bag: add remaining dressing mix and paprika- Shake well. Add chicken to egg mixture: mix well to coat. Add half of the coated chicken to chips; shake to coat and arrange on a single layer on a pan. Repeat with remaining chicken. Spray chicken with nonstick spary. Bake for 14-16 minutes or until chicken is no longer pink.

Ciska's Peanut Brittle

2 cups sugar
1 cup light karo syrup
1/2 cup water
3 tbsp butter- cut in small pieces
2 tsp vanilla
2 tsp baking soda
2 cups raw spanish peanuts

In heavy pan combine sugar, syrup & water, cook over medium heat to "hard crack" (about 300 degrees F) USE A THERMOMETER! Stir in peanuts and cook until nuts look roasted and start to pop. Remove from heat and quickly stir in butter, then vanilla, then baking soda. Don't stir too much, you will break too many bubbles. Quickly pour out on dry cookie sheets. Allow to cool and then break into pieces.