Triple Chocolate OREO Cookie Balls

Triple-chocolate cookie balls
This no-bake treat that looks much more complicated than it really is.

• 1 pkg. Oreo cookies
• 1/2 cup milk
• 1 package JELL-O chocolate instant pudding
• 12 to 16 Baker's semi-sweet chocolate squares
• 4 to 8 Bakers white chocolate squares

In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled Oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls

Candy Recipes

I have made the first three recipes and they are fabulous.  I got these from Kristen Record in the La Costa Ward (thank you, Kristen!)

My kids love the English Toffee so much that they make it by themselves :)

Lollipops

1 cup sugar

1/3 cup white corn syrup
1/2 cup water
1/2 tsp. flavoring food coloring

Wash molds before 1st use. Grease inside of molds with shortening. Place molds on greased flat surface (cookie sheet works nicely). Place clip over tabs of molds and insert sucker stick between tabs. Combine sugar, water, and corn syrup in small saucepan. Cook on medium high to 300° (hard crack stage). Remove from heat and stir in flavor and coloring. Immediately pour into molds. Allow to cool until candy is set. Unclip molds.

Crazy Corn

2 1/2 quarts of popcorn (I like to use pre-popped, pre buttered)

1 1/3 c. pecans
2/3 c. almonds
2 cubes butter
1/2 c. light Karo syrup

11/3 c. sugar

Cook until caramel colored and at 300° (hard crack stage). Pour over popcorn. Cool on sheet of tin foil.

English Toffee

1 c. sugar

2 cubes of butter
1 tsp. vanilla

Stir over medium high heat until caramel colored (about 8 min.). Pour into pan shaped aluminum foil. Cover with unwrapped chocolate bars (we use about 4 regular size bars). When chocolate is melted spread it with knife. Sprinkle with chopped nuts (I use toasted almonds).

Chocolate Peanut Butter Balls

3 Tbsp. butter

1 c. powdered sugar
1 tsp. vanilla
2 c. peanut butter
2 c. Chopped nuts (opt.)
1 c. milk chocolate morsels

Mix butter, powdered sugar, vanilla, peanut butter and nuts together. Shape into balls, using 1 2 tsp. mixture for each. Chill 15 min. Melt chocolate over hot water, stirring constantly until just melted. Using a fork or small spoon, dip each ball into chocolate until coated. Cool on parchment paper.

Easy Caramels

* 1 c. white sugar

1 c. brown sugar

1 c. white corn syrup
1 can sweetened condensed milk
2 c. chopped nuts (optional)

Mix all ingredients in saucepan. Cook slowly to between soft and firm-ball stage (247°), stirring constantly. Add chopped nuts, if desired. Pour into buttered pan. When cool, cut into squares.

* This recipe can be used to make turtles or chocolate covered caramels. (2-4 medium sized chocolate bars chopped nuts)

Jim & Debbie Wedding recipes 11-6-93

Broccoli Salad

1/2 lb. fresh broccoli, chopped 1 medium red onion, chopped
1 cup sunflower seeds
1 cup raisins
3 Tbs. bacon bits

Dressing:

1 cup mayonnaise

2 to 3 Tbsp. apple cider vinegar
1/4 cup sugar

Mix dressing together.  Mix other ingredients together.  Pour dressing over all and stir until coated.  Chill at least 2 hours before serving.

Apple Crisp Recipe - from the 70's

Approx. 12 apples, peeled & sliced
1 t. cinnamon
½ c. butter
1 c. sugar
2 c. flour

Spread apples in greased  9X12 pan.  Mix together other ingred. until combined & sprinkle over apples.  Bake at 350 degrees until apples are tender.  Serve with ice cream.

Quick & Easy Corn Chowder Soup

1 (10 ounce) can Chicken Broth
2 or 3 carrots, chopped
1 or 2 potatoes, peeled and chopped in into bite-size pieces
1 (15 ounce) can cream-style corn
1 jar of Tostitos salsa con queso (medium) salsa cheese sauce
1 1/2 cups milk
1 (15 ounce) can whole-kernel white corn (or 1 pkg frozen)
pepper to taste

Cook the potatoes and carrots in the chicken broth until tender.   Stir in the cream-style corn, salsa cheese sauce and milk and cook 5 minutes.  Add frozen or canned corn and heat until warm. Add pepper and any other seasonings desired. Thicken with a flour paste if needed.

Heat through and serve. Serves 8.

Rice Pudding - Grandma Kasper

Crockpot 225 degrees 8-10 hours