My Favorite Girl Scout Cookies--in Truffle Form

Hello! I hope I find you enjoying your Tuesday--it is a beautiful day down here in the South. What is your weather like? Snowy? Rainy? Well, whether it is sunshine, snow or rain I have the perfect treat for you! Everyone knows the end is near...and then you may ask "wait, what end?". Well my friend, it is almost the end of Girl Scout Cookie season. My waist and buttocks are looking forward to this tragic ending, as for my taste buds--let's just say: too soon, too soon. But anyway I have taken a survey of what people's favorite girls scout cookies are (disclaimer: I only asked family and friends so this is totally unofficial). But anyway, I found that Thin Mints were first and foremost the most popular amongst my loved ones. And then coming close in second were the infamous Samoas (I am well aware that they are now called Caramel Delights but I refuse to call them that--thank you very much). But anyway, today I will share with you two recipes for Thin Mint Truffles and Samoa Truffles! Here we go:

Caramel Delight Truffles

ingredients:

• 1 package caramel delights (only reason I used Keebler is because Girl Scouts are in school during the day, therefore I could not hunt one down for cookies)
• 1/3 bar fat free cream cheese
• Chocolate Candy Coating
• Shredded Sweetened Coconut

First, get out your food processor and secure it with the large blade. Dump the whole package of cookies into the food processor.

Process the cookies until completely smooth and all crumbs. Next cut cream cheese into small pieces and place in food processor. 

Next process cream cheese and crushed cookies until making a thick, crumbly like mixture. It will get stuck and the processor will stop, so take spatular and unstick sides and bottom of the bowl. And continue to process until fully mixed together.

Next, what you're going to do is take about a thumb print amount of mixture and form into round balls with hands. And place on a pan.

Next heat chocolate candy coating in microwave by directions on back of package. Once melted, take spoon, dip in chocolate, and drizzle over balls of cookie mixture. Before chocolate dries on top of truffles, sprinkle shredded coconut over all of them.

Once finished, pop tray into refrigerator for an hour and then enjoy!!

Now...

Thin Mint Truffles

ingredients:

• 1 box thin mints
• 1/2 bar fat free cream cheese
• Chocolate sprinkles

Directions: DO THE EXACT SAME THING but instead of coconut, add the sprinkles!

And the last step...ENJOY!!!

See you tomorrow.

Love you long time.

Skinny Green Chile Chicken Enchiladas

Hello! I hope I find you having a pleasant Monday evening. It has been too long since I have posted a recipe. So guess what? I am posting a great recipe right now for your enjoyment! Enchiladas are a staple food in our home, I think it's a Southern thing. Usually we go for beef enchiladas but I decided to change it up a bit and try something new. So ladies and gentlemen:

SKINNY GREEN CHILE CHICKEN ENCHILADAS

ingredients:
1 cup light sour cream
3/4 can fat free cream of chicken soup
1 teaspoon chopped fresh cilantro
1 tablespoon chopped chives
1 teaspoon salt
1/2 teaspoon pepper
2 small cans chopped green chiles
1 can mexican Ro*Tel
6 whole wheat tortilla wraps

First what you're going to do is in a large skillet, add shredded chicken, onions, green chiles, and Ro*Tel. (DO NOT DRAIN THE RO*TEL--THE CHICKEN WILL SOAK UP THE JUICES). Let this mixture simmer together and combine until well mixed. Turn on medium heat and let sit and simmer in the juice until soaked up.

While you have your chicken mixture simmering, take a small pot and combine sour cream, cream of chicken, chives, cilantro, and salt and pepper. Put over medium to high heat and keep stirring--it will eventually melt and become liquid after stirring for about 6 minutes. Once it becomes liquid-y turn heat off!

(sorry this picture stinks)

Next, what you're going to do is take the whole wheat tortillas and lay them on a plate, and then make a line with the chicken mixture and then sprinkled shredded colby jack cheese on top. Fold and then put into glass pan.

Continue to fold and roll enchiladas until all 6 are lined up in the pan.

Next, what you're going to do is pour the sour cream mixture over the top of the enchiladas and then sprinkle with colby jack cheese.

Next, pop in the oven at 350 degrees for 30 minutes! And then enjoy!

See you manana!

Love you long time.

MIA

Hello everyone! I've been getting lots of hits today and am super excited to share with you that I am BACK! Sorry I have been MIA for so long--life got in the way (and my foot). Long story short, had to have surgery and it hurts and just you know--felt sorry for myself, hopped back off of healthy living and ya-da-ya-da-ya you know how that story goes. But I am back and better than ever! Well, my phone is messed up and that was the key source to my pictures so this post will be boring and picture-less. But I have some exciting posts coming up this week once I get everything set up and rolling again! I am so happy to be back and want to thank Dana at The Wonder Forest for the fabulous ad that is up right now--you should go check her site out, she is seriously the most incredible person I know. But anyway, just wanted to give you all a heads up that I am back and to expect some yummy, healthy, creations along with my random blurbs. Good to be back! Now...off to watch the Oscars!

Love you long time.