This has been my first (and most likely the last) weekend off since Adam has been back from Ft. Polk. There was hope for a few weekends off since another assistant manager was hired at work, but it only lasted a week before an emergency came up and she had to move back home. At least I get my 40 hour weeks back, I know I'm not going to hate my paycheck. Yesterday was pretty good, Adam and I watched Big Bang Theory and sat around in our pajamas until it was time to go over to his buddy's house. One of his sergeants invited us and a few others over to his house to watch the UFC fight. I brought a big pot of Chicken Taco Chili, which Adam had requested even though I just made it literally 5 days ago, and also some oreo cheesecake truffles. If you haven't already made some of those truffles, I highly recommend them. I found the recipe on Pinterest a couple weeks ago and bookmarked the page. They were so easy to make and everyone loved them. I'll include the recipe at the end of this blog. Anyway, we had a great time hanging out. I finally met some other army wives that aren't psycho! Hopefully I'll get a chance to hang out with them again (:
As for today, we were supposed to watch football, but I'm currently watching Adam play video games & waiting for my quiche to get out of the oven so that Adam and I can have brunch. Usually when I make quiche, I just throw together whatever I have in the fridge. The combination I used today turned out great, so I'll post that recipe as well. Hopefully sometime this week I'll be able to get some poster board, fabric and a clip lamp so that I can set up a backdrop for photographs for my recipes. I'm sure you're tired of my Instagram-edited phone pics. Haha. Well, I hope you all had a great weekend. Enjoy the recipes!
OREO CHEESECAKE TRUFFLES
(recipe via Pinterest)
-approx. 1/2 package of Oreos
-1 block of cream cheese (8oz)
-2 cups semi-sweet chocolate chips
-1/4 cup white chocolate chips (for garnish)
-2 tbsp + 1/2 tsp shortening
1. Crush the Oreos (pretty much the whole package, minus a handful, filling & all) until finely ground. A food processor does the best job, but if you don’t have one, throw the cookies in a ziploc bag, grab a rolling pin, and go to town.
2. Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese. Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet. Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.
3. In a small bowl, microwave the chocolate chips and 2 tbsp of shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
4. Serve the truffles, or garnish with some melted white chocolate (best if melted with 1/2 tsp of shortening to thin) and leftover crushed Oreos. Store in an airtight container in the refrigerator for up to 2 weeks.
SPINACH RICOTTA QUICHE
-3 tbsp all-purpose flour
-1/2 cup sour cream
-1/2 cup ricotta
-1/2 cup shredded cheese
-3 tbsp milk
-1/2 cup cooked sausage
-2 cups uncooked spinach
-2-3 whole roasted red peppers, diced
-1/2 tsp salt
-1/2 tsp pepper
Preheat oven to 375* and spray 9'' pie plate with cooking spray. Layer the spinach, diced roasted red peppers, cooked sausage and shredded cheese (I used colby jack) in the pie plate.