Irish Cream Truffles

Irish Cream Truffles

3 tbsp Irish cream liquor

10 oz bag of semi sweet chocolate chips

2 tbsp butter

1/2 cup whipping cream

Christmas sprinkles

Place chocolate chips in a medium sized bowl and set aside. 

In a small saucepan bring the butter and cream to a gentle boil over medium heat. Once it begins to boil, pour over the chocolate and let stand for approximately 2 minutes. 

Mix the chocolate and cream stirring thoroughly. The heat of the cream should be enough to melt the chocolate. If not heat in the microwave on high for 20 second intervals until melted and thoroughly combined. Stir in the Irish cream and refridgerate overnight or until firm, at least 3 hours but not so hard that you can't scoop it out. 

Use a melon baller or similar sized scoop and wearing disposable gloves roll between your hands and create a small ball. If it seems to hard, don't worry, the heat from your hands will melt the chocolate slightly to allow you to shape. 

Roll in sprinkles and refridgerate or freeze in an airtight container. 

Grand Marnier Balls

Grand Marnier Balls

3/4 cup whipping cream

1/4 cup butter

3 tbsp sugar

3 tbsp Grand Marnier

7 semi-sweet chocolate squares, melted (1 oz/ 28 gram size)

3 cups chocolate graham cracker crumbs

Chocolate sprinkles

Put cream, butter and sugar into a saucepan over medium heat. Bring to a boil, stirring often. Remove from heat. 

Add Grand Marnier, chocolate and chocolate graham cracker crumbs. Mix well and shape into 42 balls. 

Roll in chocolate sprinkles. Chill or freeze. Makes 3 1/2 dozen. 

Brandy, rum or condensed orange juice can be easily substituted if you prefer. 

Christmas Pretzel Buttons

Christmas Pretzel Buttons

Square pretzels

Hershey's Hugs

Plain Christmas  M & M's

Preheat oven to 200 degrees. 

Line a cookie sheet with parchment paper. 

Place the pretzels on the parchment paper in a single layer and top with the Hugs. 

Bake for 4 - 5 minutes until the chocolate is shiny and soft, but not melting. 

Remove from oven and carefully place an M & M in the centre of each Hug, pressing down gently to spread the chocolate. 

Allow to cool completely and enjoy.

* Can easily be adapted to any season or holiday by changing the colour of M & M's used.    

Bacon Wrapped Stuffed Jalapeño Poppers

Bacon Wrapped Stuffed Jalapeño Poppers

9 jalapeño peppers

8 oz cream cheese, softened

1/4 cup salsa verde

1/2 cup cheddar cheese, shredded

9 slices bacon, cut in half

Cut the jalapeños in half and remove the seeds. 

Combine the cream cheese, salsa and cheese in a small bowl. Once combined, add to a pastry bag or a heavy duty ziploc bag and cut off one corner so you can squeeze the cheese filling out of the hole and into the pepper. Fill the peppers with the cheese mixture. 

At the same time cook the bacon in a sauce pan for a few minutes until starting to brown but is still soft and pliable. Cool and wrap each pepper half in one piece of bacon. Secure with a toothpick and place on a foil lined cookie sheet with sides. 

Bake in a 375 degree oven for 15 minutes. Set the oven to broil and cook 2 - 3 minutes making sure they don't burn. This gives the peppers a nice roasted flavour and ensures your bacon will be crispy. 

Remove the peppers from the oven, cool slightly and serve. 

Pesto Marinated Cheese

Pesto Marinated Cheese

Pesto 

Olive oil

Mozeralla cheese, cubed

Red pepper pieces

Mix olive oil and pesto. Stir in cheese cubes, cover and refridgerate for several hours. 

Place marinated cheese cubes on pieces of red pepper and serve. 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

4 chicken breasts

6 slices Swiss cheese

6 slices Black Forest ham

1 can cream of chicken soup

1/4 cup milk

1 box Stove Top chicken or turkey stuffing 

1/4 cup butter, melted 

Preheat oven to 350 degrees. Spray casserole dish with non stick spray. 

Place chicken in pan and layer Swiss cheese and ham over top. 

Mix cream of chicken soup with milk and pour mixture over chicken. Top with bag of stove top stuffing and drizzle with melted butter. 

Bake 45 - 60 minutes and serve over rice or pasta 

Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

1 lb Italian sausage, removed from casing

1 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

2 red bell peppers, diced

1 bay leaf

1/4 tsp red pepper flakes 

8 cups chicken broth

2 15 oz cans diced tomatoes

2 cups fresh cheese tortellini 

1/4 cup fresh basil, chopped

Salt & pepper to taste

Heat a large skillet over medium heat. Add sausage and scramble fry until nicely browned approximately 7 minutes. Remove sausage from pan and place on a paper towel lined plate. 

In a large pot heat olive oil over medium high heat. Add onion & cook until tender approximately 3 - 5 minutes. Stir in garlic and cook an additional 3 minutes. Stir in the peppers, bay leaf and red pepper flakes and cook until peppers are soft approximately 3 minutes. 

Add the broth and tomatoes, lower the heat to medium low and simmer 30 minutes. Add tortellini and cook until tender approximately 5 - 7 minutes. Add sausage and heat through. 

For some variation, add corn and/or spinach. Use a different type of pasta instead of tortellini to make a lighter version. Add cream cheese to make a rich creamy broth. 

Remove bay leaf and serve.