These are simply sinful and super easy to make!

Oreo Truffles Recipe

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package Cream Cheese, softened
• 2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted (higher quality works best)

1. Crush 9 cookies in food processor until finely smashed and set aside. Crush remaining 36 cookies to fine crumbs.  Mix cream cheese with cookies.  Roll the cookies into roughly 40 or so 1-inch balls.
2. Dip the balls in chocolate (higher quality chocolate tastes better). Place on wax paper and crumble cookies on top or drizzle white chocolate over top.
3. Refrigerate until firm.  Store covered in fridge.

* I have to give credit to Amy for introducing me to this recipe and for making the truffles pictured above.

We made Homemade Potato Chips both fried and baked last week.  Which one do you think was better?

You’re so smart!

Fried Potato Chip Recipe from this cookbook: Jam it, Pickle it, Cure it and Other Cooking Projects

• 1 lb Russet Potatoes (about 3), scrubbed & dried
• 2-4 cups vegetable oil
• Kosher Salt

Most important Tools: Food Mandolin & Frying Thermometer

Platform Mandolins range from $20-$200.  They are a great investment for slicing vegetables, fruits, and other foods with expert precision and speed.  We actually have a cheaper version and it works really well.  Be careful not to slice your fingers off!

—-> to Recipe

Directions:

Slice the potatoes to about 1/16th inch using your mandolin.  Let them soak in cold water for 1-2 hours before frying.

Drain and dry the slices thoroughly.  Use a deep skillet with a frying thermometer attached on the side.  Heat at least 2 inches of oil on medium-high heat to maintain a temperature of 375-395F.  Cover cookie sheets with old brown paper bags or towels.  When the oil is to the proper temerature and the potatoes are completely dry, add a single layer of potato slices to the oil.  Fry for 4 to 7 minutes flipping many times with a wooden spoon or metal tongs.  When the potatoes are brown on both sides, remove them from the oil and let them drip over the pan.  Then place the fried potatoes on the lines cookie sheets.

Put the fried potato chips into plastic bags that can be closed airtight and add salt to taste.  The bags of chips can be kept in an air-tight container for up to 1 month.  Enjoy!

Zach made these Teriyaki BBQ Wings with a Dill Gorgonzola Dipping Sauce for the super bowl and they were amazing, awesome, and incredibly edible!

Teriyaki BBQ Wings Recipe —>

Ingredients

1 (20 ounce) bottle Kikkoman Takumi Teriyaki, Triple Ginger (we bought this at Whole Foods)

1/2 cup Worcestershire sauce

1/4 cup honey

3 dashes liquid smoke flavoring

1 1/2 tablespoons grated fresh ginger

6 cloves crushed garlic

5-8 habanero peppers, seeded and minced (we used 5 and it wasn’t too spicy for me)

3 tablespoons finely grated raw horseradish

18 chicken wings, separated at joints, tips discarded

Directions

1. In a medium saucepan mix together teriyaki sauce, Worcestershire, honey, liquid smoke, ginger, garlic, habanero peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.

2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

3. Preheat grill for low heat.

4. Lightly oil grate. Discard marinade, and place the chicken onto the hot grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear and chicken is cooked through. Then right before the chicken is done, brush on more sauce/marinade.

Gorgonzola Dill Dipping Sauce

Ingredients:

2 1/2 ounces crumbled Gorgonzola or blue cheese

3 tablespoons buttermilk

3 tablespoons sour cream

2 tablespoons mayonnaise

2 teaspoons white wine vinegar

1/4 teaspoon sugar

1/8 teaspoon garlic powder

salt and freshly ground black pepper

1/2-3/4 tsp dried dill

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well mixed.  Season to taste with salt and pepper.