Recipe thread

[IrishLake]

I'll start with my favorite snack, Buffalo Chicken Dip:

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks, tortilla chips or Chicken in a Biscuit crackers.

And this is a really easy Oreo Truffle recipe (I did this one for my Christmas cookie exchange last year):

1 (16 ounce) package OREO Chocolate Sandwich Cookies
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

1. Crush cookies to fine crumbs (food processor, or plastic bag and rolling pin); place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Place balls on cookie sheet covered with wax paper. Place in the fridge to chill for an hour or so.
2. Melt chocolate in double boiler or microwave. Using spoons, forks, toothpicks, or ladles (my utensil of choice) dip each ball into the chocolate. Try to do so quickly, because if the ball gets too warm, it will fall apart. Place ball back on wax paper to harden.
3. After the truffle has been sitting on the wax paper for a few minutes, and before truffles are fully hard, decorate with sprinkles, crushed oreo crumbs, crushed candy cane, melted white chocolate, etc. Be creative!
4. Refrigerate until firm, about 1 hour, and serve. Store leftover truffles, covered, in refrigerator.

I'm partial to dipping the truffles in both dark, milk and white chocolate. The white chocolate and crushed candy canes look great for Christmas!

[Smile_Awhile]

Originally Posted by IrishLake

And this is a really easy Oreo Truffle recipe (I did this one for my Christmas cookie exchange last year):

I call those oreo bombs- they're practically a chapter tradition for my AXO chapter!

I'm getting ready for work, but I'll come back and post some. I LOVE to bake and cook.

[Smile_Awhile]

Taken from Pioneer Woman (this woman is a baking/cooking GODDESS): www.thepioneerwoman.com

Link: http://thepioneerwoman.com/cooking/2...ramel-brownie/

Salted Caramel Brownies

**Slightly Adapted From An Amelie's-provided Recipes In Charlotte Magazine
FOR THE BROWNIES:
6 ounces, weight Unsweetened Chocolate, Chopped
¾ cups Unsalted Butter, Cut Into Pieces
2 cups Sugar
3 whole Eggs
1 cup All-purpose Flour
_____
FOR THE CARAMEL GLAZE:
½ cups Heavy Cream
2 cups Sugar
½ cups Water
¼ cups Unsalted Butter, Cut Into Pieces
2 teaspoons Kosher Salt
2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Water
Preparation Instructions
FOR THE BROWNIES:
Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.
In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.
In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.
Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.
FOR THE CARAMEL GLAZE:
In a small saucepan over low heat, warm heavy cream. Do not boil.
In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.
Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.
TO FINISH:
Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.
***Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long, serrated knife and slice more easily.***