Oreo Truffles

Serving Size: 42 truffles

Preparation Time: 1 hour and 30 minutes

Ingredients:

• 1 (16 ounce) package of Oreo chocolate sandwich cookies
• 1 (8 ounce) package of Philadelphia cream cheese, softened
• 2 (8 ounce) packages of Baker’s Semi-sweet baking chocolate, melted

Directions:

1. Place 9 of the cookies in a resealable plastic bag and crush in to fine pieces using a rolling pin; reserve for later use. In a separate bag, crush the remaining 36 cookies and place in a medium bowl. Add the softened cream cheese and mix until well-blended. Roll cookie mixture into 42 balls; about 1-inch in diameter.
2. Dip balls in melted chocolate and place on a wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Sugar Coated Pecans

Serving Size: 12 clusters

Preparation Time: 1 hour and 30 minutes

Ingredients:

• 1 egg white
• 1 tbsp. water
• 1 lb. pecan halves
• 1 cup white sugar
• ¾ tsp. salt
• ½ tsp. ground cinnamon

Directions:

1. Preheat oven to 250 degrees Fahrenheit. Grease a baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon.
3. Add pecans to the egg white mixture; stir until all pecans are coated. Remove the pecans and toss them around in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees Fahrenheit for 1 hour. Stir every 15 minutes.

Snickerdoodle Cookies

Serving Size: 5 dozen cookies

Preparation Time: 25 minutes

Ingredients:

• 1 cup shortening
• 1 ½ cups white sugar
• 2 eggs
• 2 ¾ cups sifted all-purpose flour
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• ¼ tsp. salt
• 2 tbsp. white sugar
• 2 tsp. ground cinnamon

Directions:

1. Preheat oven to 400 degrees Fahrenheit
2. In a bowl, mix shortening and white sugar until smooth. Stir in the eggs one at a time. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until smoothly blended.
3. Roll the dough into balls about ½ inch in diameter. Roll in a mixture of 2 table spoons of sugar and 2 teaspoons of cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in oven for 8 to 10 minutes or until lightly browned.