Orange Truffle Balls

Ingredients:
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

Directions:
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.

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! Plus...it 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)
pepper
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.)

Hall-iday Eggnog

Ingredients

• 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

Directions

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!!

Chicken and Broccoli Casserole

Ingredients:

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

Directions:

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

Crock Pot Chicken and Dumplings

This was soooo yummy!!

4-6 boneless skinless chicken breasts (I used 2 very large ones)

2 tablespoons butter

2 cans cream of chicken soup

1 can chicken broth

1 onion diced

1 tablespoon dried parsley

veggies of your choice (I used a can of green beans, can of corn, and sliced some carrots)

4 grands flaky refrigerator biscuits (I used Bisquick and just followed their dumpling biscuit recipe and just dropped them on the top and let them cook for half an hour.)

Grease bottom of crock pot. Place chicken inside and then butter. Then add your cream of chicken soup, chicken broth, onion, parsley, and veggies. Stir and cook on high for 4-6 hours. 30 minutes before serving take out the chicken and shred it and return to crock pot. Drop biscuits on top of mixture in the crock pot and cook for 30 minutes. Enjoy!!

Hamburger Stew

I made this for dinner and it was very good! I made the EZ Drop Biscuits to go with it. Hit the spot on a cold day!

1 lb. hamburger, browned & drained
1 (16-oz.) bag baby carrots, whole or cut in half
1 lb. bag frozen corn
5 lg. potatoes, quartered & sliced
1 (10.75-oz.) can cr. of something soup (I use mushroom)
1 (10.75-oz.) soup can of water
1 (26-oz.) can tomato soup
salt, pepper, onion powder & garlic powder, to taste

Brown burger with seasonings (can substitute with fresh pressed garlic and 1 diced onion if you wish). Spray a large crock pot with cooking spray. Throw everying in the crock pot and cook on HIGH for 4-5 hours or LOW for 8-10 hours; stirring occasionally. NOTE: I put the carrots in a bowl and microwave them for 3-5 minutes on HIGH to partially cook them because they can sometimes come out a little crunchy yet if not partially cooked ahead of time.

Fantasy Fudge

This is a fudge recipe that Mom has always made. It is my favorite fudge recipe! I have tried others and this one is my favorite. It is definitely very tried and true!

3 c. sugar

3/4 c. margarine

2/3 c. evaporated milk

1 (12 oz.) pkg. chocolate chips (semi-sweet or milk chocolate, whichever you prefer)

1 (7 oz.) jar marshmallow creme

1 tsp. vanilla

1 c. chopped nuts, optional (I do not like nuts in mine)

Combine sugar, margarine and milk. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234* (soft ball stage). Stir constantly!! Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, vanilla and nuts, if desired. Stir until well blended. Pour in greased 13x9 in. pan. Cool at room temperature and cut into squares.