Compiled Recipe – No Bake Holiday Oreo Truffles

No Bake Holiday Oreo Truffles

* 15 ¼ ounces Oreos (any flavor, double stuffed or regular would both work)
* 8 ounces cream cheese (softened)
* 12 ounces baking chocolate (white)
* green food coloring
* ½ cup sprinkles (holiday)

1) Place the Oreos (filling & all) in a food processor (in batches if necessary) and process until fine crumbs are formed and large chunks are gone.

2) Mix in the softened cream cheese until very well combined and the dough becomes sticky.

3) Roll about 1- 1 ½ tablespoon of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.

4) Baker’s chocolate bars melt really well in the microwave and are ideal for dipping. (Chocolate chips, not so much.) Place the white chocolate in a small microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted.

5) Add about 5 drops of green food coloring and mix until uniform in color.

* Line a baking sheet with wax paper. Remove 1-2 Oreo balls from the freezer at a time. Drop them into the chocolate and roll them around carefully with a fork (try not to pierce them).

* There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set on top of thebaking sheet.

* Line a baking sheet with wax paper. Remove 1-2 Oreo balls from the freezer at a time. Drop them into the chocolate and roll them around carefully with a fork (try not to pierce them).

* There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set on top of the baking sheet.

* Add the sprinkles on top right after dipping, before the chocolate sets. The chocolate sets pretty quickly which is nice. Once you’ve dipped them all, refrigerate for at least 10 minutes to set. They should always stay chilled and stay fresh for up to 5 days in the fridge, or for up to 3 months in the freezer.


Compiled Recipe – No Bake Peppermint Cookie Truffles

No Bake Peppermint Cookie Truffles

* 8 ounces cream cheese (reduced fat or regular, softened to room temperature,do not use fat free)
* 36 sandwich cookies (chocolate vanilla cream, finely crushed, about 14.3ounce package)
* 1 ½ tsp peppermint extract (pure)
* 1 pinch kosher salt
* 16 ounces baking chocolate
* 2 tsp coconut oil
* ¼ cup peppermint candy (finely crushed, or candy canes

1) Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2) Use a KitchenAid® Stand Mixer fitted with the flat beater to beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the crushed sandwich cookies, peppermint extract, and salt. Beat until fully incorporated so that any streaks of cream cheese disappear, about 2-3 minutes.

3)With a small cookie scoop or spoon, portion the dough into balls of desired size. Arrange the rolled balls on the prepared baking sheet. Place the baking sheet into the freezer for 10 minutes to allow the balls to set.

4)In a microwave-safe bowl or a heatproof bowl set over a pan of simmering (not boiling) water, melt the chocolate until almost all of the pieces have melted, stirring a few times throughout. Remove from heat and add the coconut oil. Stir until completely melted and smooth.

5)With two forks, dip chilled cookie truffles into the melted chocolate, tapping away any excess. Place the dipped balls back onto the parchment-lined baking sheet and immediately sprinkle with the crushed peppermint candy (the chocolate sets fast!).

6) Refrigerate for 10 minutes prior to serving. Store leftovers in the refrigerator for a few days or in the freezer for 2-3 months. Let thaw overnight in the refrigerator prior to serving.


Compiled Recipe – Cherry Cheesecake Trifle Dessert

Cherry Cheesecake Trifle Dessert

* 1 package graham crackers
* 8 ounces cream cheese (softened)
* 2 cups cool whip
* ½ cup powdered sugar
* 1 tsp. vanilla extract
* 1 cup cherry pie filling

1)  Place the graham crackers in a heavy plastic bag (like a freezer bag). Close the bag, and roll over the crackers with a rolling pin until you’ve made crumbs. Set the crumbs aside.

2)  In a large bowl, whip together the cream cheese, Cool Whip, powdered sugar, and vanilla extract with an electric hand mixer until smooth.

3) In a bowl or a glass, create a base layer of graham cracker crumbs followed by a layer of the cheesecake filling and topped with a bit of cherry pie filling.

4) Repeat layers until the glass is full.



Compiled Recipe – Creamy Keto Tuscan Soup

Creamy Keto Tuscan Soup

* 1 pound breakfast sausage
* 1 onion (diced)
* 2 stalks celery (diced)
* ¼ cup garlic (diced)
* 1 cup roasted peppers, drained (cut into 1” bites)
* 8 ounces cream cheese
* 3 cups beef stock
* 1 cup heavy cream
* 1 cup spinach (or arugula)

1) In a large stock pot or Dutch oven, brown sausage on medium high heat and break up into crumbles- about 5 minutes.

2) Remove sausage from pan and set aside – do not drain grease.

3) Add onions and celery to pot and cook to soft and lightly browned, about 6 minutes.

4) Add garlic and cook to softened and fragrant, stirring occasionally, about another 5 minutes.

5) Stir sausage back into vegetables, and add roasted red peppers and cream cheese. Stir until cream cheese is melted into meat and vegetables.

6) Stir well and slowly add in beef stock, stirring as you add. Bring to a rapid boil.

7) Remove from heat and slowly stir in cream, whisking as you add to soup.

8) Return soup to heat when cream has been well whisked into soup.

9) Bring to a light boil to slightly reduce soup. Add spinach in and let wilt.

10) When spinach is wilted and soup has thickened, remove from heat and serve immediately.

* Prep Time: 2 minutes | Cook Time: 15 minutes | Total Time: 17 minutes
* Recipe adapted from Sweet C’s Designs





Compiled Recipe – No Bake Oreo Layer Dessert

No Bake Oreo Layer Dessert

* 15 1/3 ounces Oreo cookies (Double Stuff)
* ½ cup butter (melted and slightly cooled)
* 8 ounces cream cheese
* 1 cup powdered sugar
* 8 ounces cool whip
* 5 1/8 ounces instant chocolate pudding
* 3 ½ cups milk
* 8 ounces cool whip

1) Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.

2) Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.

3) Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4) Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.




Compiled Recipe – Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole

* 3 cups noodles (cooked spaghetti)
* 28 ounces spaghetti sauce
* 8 ounces cream cheese
* ¼ cup sour cream
* 1 cup cottage cheese
* ¾ cup shredded cheddar cheese

1) Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.

2) In a mixing bowl, combine cream cheese, sour cream and cottage cheese. Beat until smooth.

3) Layer bottom of baking dish with 1/2 with cooked spaghetti noodles. Spoon cheese mixture over noodles. Then, add a layer with 1/2 of spaghetti sauce. Repeat layers.

4) Top off final layer with cheddar cheese.

5) Bake uncovered for 30 minutes or cheese is melted and bubbly.

* This pasta recipe is a cheesy, gooey and hearty. Turn up your pasta with this amazing casserole.

* Start up this recipe with a cooked spaghetti. A whole wheat spaghetti will work too.

* Make sure that your cream cheese is softened before beating it together with the cottage cheese and sour cream mixture. You may also use low fat cream cheese and cottage cheese for this recipe.

*Yields 8 servings. You may also serve smaller portions for more people.


Compiled Recipe – Easy Halloween Jalapeño Mummies

Easy Halloween Jalapeño Mummies

* 5 jalapeño peppers (medium size works best)
* 4 ounces cream cheese (at room temperature)
* 4 ounces pepper jack cheese (grated)
* ¼ tsp. garlic powder
* ¼ tsp. onion powder
* 1 pinch salt
* 1 pinch pepper
* 10 candy (googly eyes)
* 1 can refrigerated crescent roll dough
* 1 egg

1) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2) Slice the jalapeño peppers in half lengthwise and scoop out the seeds and ribs.

3) In a small bowl mix the cream cheese, pepper jack cheese, garlic powder, onion powder, and salt and pepper. You can also use a food processor to mix everything.

4) Fill the jalapeño pepper halves with the cheese mixture. Don’t overfill or the cheese will ooze out while baking.

5) Unroll the crescent roll dough leaving the triangles together and pinching the perforations together. Cut thin strips (about 1/2 inch wide) of dough and wrap one or two pieces around each pepper half. Leave a space at the top open to insert the googly eyes when they are done.

6) Make an egg wash by combining the egg and about one tablespoon of water. Mix well. Place the mummies on your baking sheet, and brush a thin layer of egg wash on each one.

7) Bake for about 15 minutes or until the mummies are golden brown. Remove from the oven and place the candy googly eyes in the melted cheese.

8) Serve immediately and enjoy!







Compiled Recipe – Peanut Butter Cream Pie

Peanut Butter Cream Pie

* 1 graham cracker pie crust (9-inch)
* 1 cup creamy peanut butter
* 8 ounces cream cheese (softened)
* 1 cup powdered sugar
* 8 ounces frozen whipped topping
* 2 tbsp. powdered sugar
* 1 tbsp. creamy peanut butter

1) Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.

2) Fold in ½ of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.

3) In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.

4) Refrigerate for 2 hours or overnight. Enjoy!



Compiled Recipe – Low Carb Chicken Taco Soup

Low Carb Chicken Taco Soup


* 2 pounds boneless skinless chicken breasts
* 16 ounces cream cheese
* 1-ounce seasoning mix (Hidden Valley Original)
* 3 tbsp. seasoning (southwestern, Mrs. Dash Southwest Chipotle)
* 20 ounces diced tomatoes and green chilies (Ro’tel)
* 4 cups chicken broth

1) Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.

2) Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.

3) Serve with cheese, cilantro and sour cream, if desired.





Compiled Recipe – Slow Cooker Creamy Ranch Chicken

Slow Cooker Creamy Ranch Chicken

* 2 pounds boneless, skinless, chicken thighs (or breast)
* 10 ¾ ounces of cream chicken soup (low sodium preferred)
* 1 envelope ranch dressing (or seasoning mix or ¼ cup homemade ranch seasoning)
* ½ cup water
* ¼ cup red bell pepper (finely diced)
* 4 ounces cream cheese (cut in small cubes)
* 3 tbsp. grated parmesan cheese

1) Mix soup and ranch seasoning in the crock of a 5-7 quart slow cooker.

2) Gradually add the water, stirring so it doesn’t get lumpy.

3) Stir in the red pepper.

4) Add the chicken, cover and cook on low 6-8 hours, high 3-5 hours.

5) About ½ hour before the minimum cook time, add the cubed cream cheese and the Parmesan cheese.

6) Cover and continue cooking for about 30 minutes.

7) Stir well so the cream cheese is well blended into sauce.