OREO-Peanut Butter Bites

What You Need

1 jar (18 oz.) creamy peanut butter

2-1/2 cups  powdered sugar

15 OREO Cookies, chopped (about 1-1/2 cups)

1-1/4 pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate (10 squares)

Make It

PLACE peanut butter in medium bowl. Gradually beat in sugar with mixer until well blended. Stir in cookie pieces.

ROLL into 66 (1-inch) balls; place in single layer in waxed paper-lined pan. Freeze 1 hour. Meanwhile, melt chocolate as directed on package.

DIP half of each ball in chocolate; gently shake off excess chocolate. Return balls to pan. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

How to Easily Dip the Peanut Butter Bites

Use toothpick to dip peanut butter balls in chocolate as directed. Remove toothpicks after placing dipped balls in waxed paper-lined pan.

How to Easily Shape the Balls

To prevent the peanut butter mixture from sticking to your hands, dust your hands with additional powdered sugar before using to roll the peanut butter mixture into balls.

Serving Suggestion

Serve with a hot cup of your favorite brewed MAXWELL HOUSE Coffee.

Black Bean, Sweet Potato, and Caramelized Onion Enchiladas

Ingredients:

1 can black beans

1 lime juiced

2 cloves garlic minced

2 cups fresh cilantro leaves

Coarse salt and freshly cracked pepper

2 sweet potatoes

1 teaspoon sour cream

1 large sweet onion sliced thin

1 teaspoon butter

1 teaspoon olive oil

1 teaspoon olive oil for sauce

1/4 cup medium sweet onion diced

2 Serrano chili peppers diced

1 poblano pepper diced

2 cloves of garlic minced

1/2 teaspoon cinnamon

16 ounces can of enchilada sauce

16 corn tortillas

1/4 cup canola oil for frying tortillas

4 ounces cheese grated- combo of sharp and mozzarella

 

Directions:

 

Preheat oven to 400°F

 

Add lime juice, garlic, 1 handful of cilantro leaves and salt and pepper to taste to the black beans in a dish and stir. Set aside. Scrub sweet potatoes and wrap them in foil, bake them in the oven for approximately 25 min. Once they are fork tender, remove them from the oven and cool. Once cool cut them in half and scoop out the squash from the skins and place into a bowl. Add sour cream and mash sweet potatoes with a fork.

 

Over medium high heat add butter and olive oil to a medium sauté pan until butter is melted. Add onions, salt and pepper and sate for 10 minutes, sauté until onions are limp, reduce heat to low and continue cooking the onions until they break down further and become caramelized, approximately another 10 minutes. Remove onions from heat and onto a plate.

 

Meanwhile, in a medium saucepan over high heat add olive oil, diced onion, poblanos, Serranos and garlic. Add a pinch of salt and pepper and sauté for 7 minutes. Adjust heat to low, add cinnamon and sauce, cook for another 15 minutes. Allow to simmer while you prepare tortillas.

 

Over medium high heat, add canola 1 small splash of canola to a large sauté pan and fry two corn tortillas, just so they are soft and not soaking in oil, place them onto a paper towel-lined plate. Repeat until all tortillas are fried. Or, for a healthier alternative, simply microwave the tortillas until soft.

 

To assemble enchiladas, scoop a spoonful of the sweet potato mixture into each tortilla, then add 1 spoonful of black beans and a tablespoon of caramelized onions. Place tortillas into a 13x9 inch pan so they are rolled facing down.

 

Pour sauce over all the tortillas and sprinkle with cheese. Bake for 15 minutes. Garnish with cilantro leaves.

Fried Egg and Sausage Ciabatta Breakfast Pizzas

Ingredients

• 1 loaf ciabatta bread (about 1 pound)
• 1 cup chopped green onions
• 8 tablespoons olive oil, divided
• 8 ounces sliced hot pepper Monterey Jack cheese
• 1 pound spicy or sweet Italian sausages, casings removed
• 8 large eggs

Preparation

Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.

Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.

Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.

Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces

yield: Makes 8 servings

active time: 25 minutes

total time: 30 minutes

Make this recipe your own by using different sausages and cheeses. For a Middle Eastern spin, sub in lamb sausage and feta. Serve pizzas with hot sauce.