Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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1 roll (16.5 oz-ish) refrigerated cookie dough
1 bag (12 oz) chocolate chips (2 cups)
optional: chopped nuts or sprinkles of your choice (see tips below)
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls and place 2 inches apart on 2 ungreased cookie sheets.

2:  Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes.

3:  With buttered hands, shape each cookie into ball then refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper and set aside.

4:  In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring every 10 to 15 seconds, until smooth.

5:  Dip cooled cookie balls, one at a time, into melted chocolate and place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.

Darlene’s Tips: You can stir 2 tablespoons shortening into melted chocolate for easier dipping.
Dress up your truffles by topping with chopped peanuts, shredded coconut, candy sprinkles, whatever you like!  Sprinkle the topping on immediately after placing the chocolate dipped balls on the wax paper or dip the top of the chocolate coated balls into the topping.  You can use any flavor cookie dough and any flavor baking morsels.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 package (8 oz) cream cheese
2 cups shredded Colby-Monterey Jack cheese (8 oz)
3/4 cup milk
1 can (16.3 oz) 
2 cups diced deli rotisserie chicken
1 cup diced cooked ham
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

2:  Put cream cheese and 1 cup of the shredded cheese in a large microwavable bowl. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened and cheese is starting to melt. Add additional 30-second increments as needed.

3:  Beat in milk with whisk until mostly smooth.  Mixture may still be slightly lumpy.

4:  Separate dough into 8 biscuits and cut each into sixths. Gently stir into cream cheese mixture then stir in chicken and ham. Spoon into baking dish.

5:  Bake 20 minutes. Remove from oven and top with remaining 1 cup cheese. Cover with foil sprayed with cooking spray. Bake 15 to 20 minutes longer or until golden brown and biscuits are baked through.

Darlene’s Tips: You can use any canned biscuit, does not have to be the sweet hawaiian variety. You could also add about 1/2 cup of any frozen (thawed) or canned veggie (drained) to the mix.  You can use any leftover chicken or even chicken nuggets or cut up tenders.  You can use deli ham. If having it cut, ask for 1 inch slices to you can cube it. Or you can just cut up slices. That will work! Actually, you can use any cooked meat you have on hand and any shredded cheese. Experiment with the ingredients!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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