Saturday, December 17, 2011

Orange Truffle Balls

1 (11oz.) Pckg. Vanilla Wafers
4 Cups Powdered Sugar
1/2 cup Butter (softened)
6 oz. Orange Juice concentrate (thawed)
1 Cup Chopped Pecans
1 Cup shredded coconut

Crush Wafers to fine crumbs. Add Sugar, butter, and O.J. Mix Well. Shape dough into 1 inch balls. Roll in either Pecans or Coconut.

Chill until firm.

Wednesday, December 14, 2011

Green Chili Pork (for Burritos)

My brother, Kendall, and his hot-mama-wife, April, made this yummy meal for us over Thanksgiving weekend. It is absolutely delicious and will be a staple at our house! uses the crock-pot, which is a definite bonus for me!! (They got the recipe from "Worldwide Ward Cookbook"...recipe submitted by Janice Beals.)

3-4 lb pork roast or pork tenderloin (I use a 24 oz. Hormel pork tenderloin for a leaner cut, drain the drippings off and half the other ingredients)
1/2 cup water
1 Tbsp. salt (I use much less)
4 c. green chilies, chopped (I use canned)
1 28 oz can green chili enchilada sauce
1 onion, chopped
1 tsp. cumin or mexican spices (I love cumin, so I use more)
handful of fresh cilantro, chopped (this makes it!!)
1/2 to 1 cup drippings from roast (again, optional)

Cook the pork roast in a crock pot with 1/2 cup water, salt and pepper overnight on low. (I just put it in first thing in the morning instead.) Remove the roast, reserving the liquid. Cube or shred meat and place back in the liquid in the crock pot. Add the remaining ingredients and let simmer on high, uncovered for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency; since the meat will be spooned into tortillas, it should have the thickness of a stew. If the mixture starts getting too thick, add additional drippings and/or cover it. If the mixture is too thin when ready to serve, thicken with a little cornstarch. To serve: Place a large spoonful into a warmed tortilla and wrap. If you prefer a chimichanga-style burrito, place the wrapped tortilla in a frying pan with butter and brown on both sides.

*WW PointsPlus value: 5 PPV (I half the above recipe and divide that into 6 servings. Add additional PPVs for tortillas, cheese, etc.)

Sunday, December 11, 2011

Hall-iday Eggnog


  • 6 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 quart milk
  • 1/3 pint heavy whipping cream
  • 1 pinch ground nutmeg
  • 1 big pinch cinnamon
  • 1 pinch salt


  1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
  2. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg and cinnamon. Serve chilled.
  3. Can add pumpkin spice seasoning for pumpkin flavored yumminess!!

Friday, December 2, 2011

Chicken and Broccoli Casserole


2 10.75 oz. cans cream of chicken soup
1 cup Mayonnaise
1/2 cup Milk
2 tbsp. lemon Juice
1/4 tsp. curry powder
2 lbs. chicken, cooked and cubed
3 cups broccoli, steamed (can be frozen)
1 cup cheese, shredded


Combine soup, mayonnaise, milk, lemon juice, and curry powder. Set aside. In a casserole dish, layer half of the chicken, on third of the sauce, and half of the broccoli, repeat finishing with the final third of the sauce. Top with the shredded cheese. Bake at 375 for 15-20 minutes, until the edges are bubbly. Serve over rice or pasta. Makes 8 servings