Fresh Strawberry Cupcakes

So I see a pink trend starting here. Oh well. I have two little girls! :) So anyway,  STRAWBERRIES are showing up all over, and we LOVE the little red jewels at our house! Our little kiddos eat strawberries every day as part of their lunch, and whenever else they can get their LITTLE hands on them. I decided cupcakes should be on the menu one day and WHIPPED up these little beauties. All I can say is: Oh. My.

Fresh Strawberry Cupcakes
1 box white cake mix
Ingredients called for on box
1 small box instant vanilla or cheesecake pudding mix
1/3 cup sour cream
1 cup chopped strawberries

Fresh Strawberry Frosting
1 stick butter, room temp
1 (8-ounce) package cream cheese, room temp
3 or 4 strawberries blended or smashed

Dash of salt

4 cups powdered sugar
Red food coloring, optional

Mix together the cake mix and ingredients called for on box. Stir in the pudding mix, sour cream, and strawberries. Prepare a cupcake pan with nonstick spray or line with paper cups. Fill each cup about 2/3 full and then bake as directed on box. (Typically 350 degrees for about 20 minutes in my oven is perfect!)

While the cupcakes are baking, beat together the butter, cream cheese, strawberries, and salt in a large bowl. Beat in the powdered sugar 1 cup at a time until smooth. Add a drop or two of red food coloring for a more intense pink color. Frost the cooled cupcakes and refrigerate until ready to serve.

TIP: I like to spray my paper cupcake liners—it keeps the cup from sticking like crazy to the cupcake! Also, I think adding some white chocolate chips to the cupcake batter may also be pretty amazing. You try it and let me know. :)

Strawberry Sugar Cookies

My cute little 3 year old wanted to make pink COOKIES one day, and this is what we came up with. They turned out nice and PINK, as you can see and tasted really yummy too. The texture is SIMILAR to that of the Lofthouse Sugar Cookies you might buy at your local grocer, but tastes way BETTER to me!

Strawberry Sugar Cookies
1 box strawberry cake mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 tablespoons sour cream
Cream Cheese Frosting (but use 1/2 cup butter and 8 ounces cream cheese instead!)

Preheat oven to 350 degrees. In a large bowl, stir all of the ingredients together until well blended; batter will somewhat stiff. Roll the dough into 1-inch balls and then flatten to about 1/2-inch thick on a lined cookie sheet. Sprinkle a little extra sugar over top and then bake 10 minutes. Cool for 1 minute and then transfer to a rack and let cool completely. Make your cream cheese frosting and frost the cooled cookies. Top with your favorite sprinkles!

TIP: Try making these with other cake mixes and see what is your favorite! You can use a white cake mix for "regular" sugar cookies.

Grilled Italian Chicken Sandwich

I really like grilled cheese. Or love it. Whatever. But I've been CRAVING more than just a regular ol' grilled cheese. I want ADULT grilled cheese. So, I decided to combine some of my favorite FLAVORS on a sandwich. And GRILLED it!

Grilled Italian Chicken Sandwich

3/4 cup (or so) balsamic vinegar

1 chicken breast or 3 or 4 tenders

Dried thyme, basil, garlic powder, onion powder, and cumin

1/3 sweet onion, sliced

1/2 red bell peppers, sliced

4 slices nutty whole wheat bread

Shredded mozzarella and Parmesan cheese

In a small saucepan, bring the vinegar to a boil and reduce by about half. Remove from heat, stir in a few drizzles of honey, and set aside.

Pat chicken dry and then sprinkle spices and seasonings over each side. Cook in a frying pan with about 1 tablespoon extra virgin olive oil, until nicely browned and cooked through. Set aside to cool. In the same pan, saute the onions until soft and then set aside. Now saute the peppers until soft. Drizzle the bell peppers with some of the balsamic glaze, toss to coat, and remove from heat. 

Lay bread on a flat surface and sprinkle some of the cheeses on top of 2 slices. Cut the cooled chicken into thin slices and lay over the cheese (you may not use it all, so just snack on it!). Top with the onions and bell peppers. Drizzle more of the balsamic glaze over top and finish it off with more cheese and the remaining bread. Butter the bread and toast like you would a grilled cheese. :)

TIP: I like to season each layer of this sandwich with a little salt and pepper. I think provolone or gouda cheese would also be super yummy in place of the mozzarella. I also think using fresh basil leaves between the layers would be fantastic. I'm sad I didn't have any to try that day!

Mint Oreo Brownies

St. Patty's Day is coming up, so I'm guessing you'll be looking for GREEN recipes to share with your fam. Well, I promise that this is one of the EASIEST dessert recipes you'll find. Chewy chocolate brownies STUFFED with Mint Oreos. Mmmmmmm!

Mint Oreo Brownies
1 box Ghirardelli Double or Triple Chocolate Brownie Mix (for an 8 x 8-inch pan)
Ingredients called for on box
1 package Mint Oreos

Prepare the brownie mix as directed. Spray an 8 x 8-inch pan with nonstick spray. Spread half of the brownie batter in the bottom of the pan. Press Oreos into batter (I used 16!). Spread remaining batter over top. Bake as directed and test with a toothpick to make sure it comes out clean when done. Let cool and enjoy!

TIP: I was looking for extra indulgent brownies, so I also added chopped Andes Mints over top. Seriously good, but not necessary. :)

Noodlemania!

So, I've got a new COOKBOOK coming out soon! This made-for-kids book is SUPER fun and extremely CUTE, and stuffed with some pretty DELISH recipes. Noodlemania: 50 Playful Pasta Recipes (by Quirk Books) is perfect for all your little KIDDOS. (And all the big ones too—i.e. you!). The recipes are simple, classic, FUN, and tasty to boot. I hope you all enjoy it! Check it out here or here.

And for fun, here's a yummy little recipe from the book that might be just right for St. Patty's Day!

Gloppy Green Frog-Eye Salad

3/4 cup acini di pepe

2 snack-size vanilla pudding cups, chilled

Green food coloring

1 small can pineapple tidbits, with juice

1 small can mandarin oranges, drained

2 to 3 cups mini marshmallows

1 (8-ounce) container Cool Whip

Cook the acini de pepe pasta according to package directions; drain and let cool completely. Combine the cooled pasta with the pudding, pineapple with juice, and oranges. Gently stir in the marshmallows, half of the Cool Whip, and the green food coloring. Refrigerate for 1 to 2 hours before serving. Stir in the remaining Cool Whip just before serving. Makes 6 servings.

White Chocolate Raspberry Greek Yogurt Cookies

I wanted a COOKIE, but I didn't want to OVER do it. So I found a recipe using Greek YOGURT instead of any oil, butter, or shortening. I tweaked it. And now, I LOVE it! The cookies turned out YUMMY, and I don't feel quite so guilty eating one. Or two.

White Chocolate Raspberry Greek Yogurt Cookies

(adapted from La Fuji Mama's Blueberry Yogurt Cookies)

1/2 cup sugar
3/4 cup plain Greek yogurt
1 large egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 heaping cup quartered fresh raspberries
1/3 cup white chocolate chips

Preheat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a bowl, mix together the sugar, yogurt, egg, and vanilla. Add the flour, baking powder, and salt and mix well. Gently fold in the raspberries and chocolate chips. Spoon a tablespoon or so onto the prepared baking sheets and then bake for about 10 minutes or just until they start to brown around on the edges. Let cool for a minute on the baking sheet and then completely on a wire rack.

TIP: La Fuji Mama topped her cookies a Lemon Cream Cheese frosting, but I don't think these need it. I did make a little glaze using a couple tablespoons powdered sugar, a splash of milk, and a couple drops of coconut extract. It was yummy on the cookies too, but like I said—plain is just fine. And better for you!

Maple Mustard Glazed Salmon

We L-O-V-E salmon at our house. Seriously, even all the kiddos. We typically just GRILL it with a little extra virgin olive oil and some salt and pepper and it's always DELISH. However, this time I decided to try something different and it was . . . AMAZING! I may try to mix things up a little more often now . . .

Maple Mustard Glazed Salmon
(Adapted from www.chow.com)

1/3 cup real maple syrup
3 tablespoon Dijon mustard
1 teaspoon cider vinegar
1/4 teaspoon ground thyme
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Salmon fillets
Extra virgin olive oil
Salt and pepper

Place the first 6 ingredients in a small saucepan and bring to a boil for 2 or 3 minutes; set aside.

Heat a grill pan over medium heat. Pat the salmon dry and then brush both sides with some olive oil and sprinkle with salt and pepper. Put salmon on the grill pan and cook for until you can visibly see the salmon is cooked through at least halfway up the fillet, about 5 to 7 minutes. Flip over and then brush the top with the glaze. Finish cooking, flip again, and brush glaze on top. Flip back over to slightly "crisp" the glaze.

TIP: Serve with a nice light side dish like quinoa or rice. Makes a tasty meal!

Baked Creamy Chicken Taquitos

These tasty taquitos are from the YUMMY food blog of Our Best Bites. We had them at a little party not that long ago and they were DELISH, and pretty darn easy to make according to my good friend Julie (who actually made them). There is also a FANTASTIC dressing recipe to dip these in, which, amazingly, is also EXTRA tasty!

Baked Creamy Chicken Taquitos
(from Our Best Bites)

1/3 cup (3 ounces) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
Small corn or flour tortillas
Kosher salt

Heat oven to 425 degrees. Line a baking sheet with foil and spray lightly with nonstick cooking spray.

Heat the cream cheese for 20-30 seconds in the microwave. Stir in the green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir in the cilantro and green onion, followed by the chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking, about 20 to 30 seconds. Place 2 to 3 tablespoons of chicken mixture on lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll up tightly and place seam side down on the prepared pan. Spray the tops lightly with cooking oil or spray and sprinkle some salt over top. Bake for 15 to 20 minutes or until edges start to brown.

Try their Creamy Lime Cilantro dressing for dipping!

TIP: Experiment with the cheeses and try cooking your chicken with some different seasonings, or with lime juice. All will be good! (P.S. The salt sprinkled over top is optional!!!!)

Cheesy Potato Soup

Not too long ago we received a FIFTY pound bag of potatoes. Yup. 5-0! Potatoes were coming out our ears, and we don't actually eat a lot of POTATO-EY things. I decided soup would be good. And it was! This SUPER easy recipe turned out amazing. I know, I know. How can you mess up soup? Either way, I'm still giving myself a GIANT pat on the back! :)

Cheesy Potato Soup
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespoons butter
2 cloves garlic, minced
1/2 cup chopped matchstick carrots
2 to 3 red potatoes, cubed
Several dashes each: ground thyme, pepper, and garlic powder
4 cups chicken broth
4 ounces sharp white cheddar cheese, shredded
1 cup shredded medium cheddar cheese
1 cup cream
Cornstarch slurry (optional)

Cook onion and celery in butter until tender, about 5 minutes. Add garlic and carrots and cook a few minutes more. Add the potatoes and broth and bring to a boil. Add seasonings. Cook until potatoes are tender, about 10 to 12 minutes. Slowly stir in the cream. Add the cheese slowly and stir until melted. Add a cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold water) to thicken, if desired. Serve warm sprinkled with more cheese!

TIP: Again, this recipe is so versatile. If you don't have carrots, leave them out. You could use all white cheddar or regular cheddar cheese. I even think a pepper jack would be pretty tasty. I would also think adding 1/2 to 1 cup of the super sweet petite white corn would be delish. You decide. And let me know how you make it for your family!

Smore's Bites

It is almost VALENTINE'S Day, and these are the perfect sweet treat to SHARE with the ones you love. They are so mini and cute, and taste just as good or better than a S'MORE. I promise these are way better than the usual box of CHOCOLATES!

S'mores Bites
(Recipe from sweetpeaskitchen.com)
7 graham crackers (or 1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 regular-size Hershey's Bars, broken into rectangles
12 large marshmallows

Preheat oven to 350 degrees. Blend the crackers in a food processor or blender until fine crumbs. Combine with the powdered sugar and melted butter until thoroughly mixed. Evenly divide mixture into a 24-cup mini muffin pan. Firmly press the crumbs down to make shallow cups (I used my small cookie scoop!) Bake for 4 or 5 minutes and then remove from oven and place 1 chocolate rectangle in each cup. Cut marshmallows in half and place, cut side down, over the chocolate squares. Return to the oven for a minute or two until the marshmallows are soft. Cool for 15 minutes in the pan and then put them on a cookie rack to cool completely.

Microwave the remaining chocolate for about a minute, but stirring every 20 seconds until the chocolate melts. Carefully dip the marshmallows in the chocolate and let stand.

TIP: My hubby claims the 8-pack of mini Hershey's Bars is a better deal, so feel free to buy 3 or 4 of those to save some $$$. Otherwise, these are perfect in my opinion!

Easy Frittata

Sometimes for dinner you just need something QUICK. We always have lots of eggs, so often they end up DINNER in some form or another. Frittatas are a great way to use up some of the LITTLE bits of produce in your fridge too. Not to mention, they happen to be super TASTY as well.

Easy Frittata
2 large eggs
1 to 2 tablespoons milk
Salt and pepper
Toppings (chopped): ham, cooked bacon, bell peppers, onions, mushrooms, cilantro, tomatoes, etc.
Shredded cheese of your choice

Beat the eggs together with the milk and some salt and pepper. Pour into a heated 8-inch frying pan with a touch of oil or nonstick spray. Let cook over medium-low about 30 seconds to 1 minute and then sprinkle as many of your favorite toppings that you want over top. Swirl the pan occasionally to let the uncooked egg move to the outer edges for quicker cooking. Let cook over low to medium-low heat until done. Sprinkle cheese over top and let melt. Then it is ready to eat!

TIP: Just make sure to watch the heat and check the bottom of the frittata frequently so you don't burn it!

Bacon-Wrapped Jalapeno Poppers

This is another yumm-o APPETIZER recipe perfect for Super Bowl Sunday. Now, if you don't make the same mistake I did, your "poppers" won't actually POP open like mine did (more on that in the recipe tip)! Even though mine aren't the PRETTIEST things around, they are definitely some of the TASTIEST!

Bacon-Wrapped Jalapeno Poppers
1 package cream cheese, room temp
1/2 to 3/4 cup finely shredded cheddar cheese
Dash of garlic powder

About 10 to 12 jalapenos, capped, halved, and seeded

12 slices uncooked bacon, halved

In a bowl, combine the cream cheese, cheddar, and garlic powder. Spoon mixture into the jalapeno halves and then tightly wrap half a slice of bacon around each. (You may want to stick some wet toothpicks in them so the bacon stays put—I did NOT!) Bake at 375 degrees for 20 to 25 minutes, or until the bacon is sizzling and seems done. I like to turn the broiler on the last few minutes to crisp it up a little better.

TIP: I thought I would cut some fat by only using a 1/3 piece of bacon wrapped around each popper. However, I did not use toothpicks. If you decide that 1/3 is plenty, DEFINITELY use the toothpicks or they will turn out looking like mine! :)

Cranberry Pomegranate Salsa

I WANT you to make this salsa for your next party. It. Is. Amazing. SERIOUSLY! And do it before all the FRESH cranberries and pomegranates are gone! It is not only amazing in taste, but BEAUTIFUL to look at as well. And everyone wants to eat pretty food, right?

Cranberry Pomegranate Salsa
1 cup fresh cranberries, finely chopped (I just chop it in my blender)
1 cup pomegranate seeds
2 green onions, chopped
3 or 4 tablespoons chopped cilantro
1 jalapeno, seeded and diced
1/4 to 1/2 cup sugar
Dash of ground ginger
1 tablespoon fresh lemon juice

Combine all ingredients in a bowl and refrigerate a few hours before serving. Give it a good stir and serve over a block of cream cheese with Wheat Thins, Chicken in a Biscuit crackers, or some yummy salty tortilla chips. The saltier the better!

TIP: The salsa is great on tortilla chips without the cream cheese as well. If you don't have cilantro, you can use parsley in a pinch, and I think lime juice would be phenomenal in place of the lemon juice. You decide!

Pizza Bites

SUPER BOWL Sunday is coming soon. Do you have your APPETIZER recipes ready? If not, these BITES are so easy! And your KIDS will love them. Perfect, right?

Pizza Bites

8 ounces cheddar, colby jack, or mozzarella cheese

3 (10-count) cans buttermilk biscuits (Western Family is the perfect price and size)
1 bag sliced pepperoni
1 egg, beaten
Garlic powder
Italian seasoning
Parmesan cheese (the "powdery" kind)

Cut the block of cheese into 24 to 30 cubes. Flatten each dough biscuit (as you stuff them to avoid drying out) and place a pepperoni or two in the middle. Top it with a cube of cheese and another pepperoni or two. Press the dough around the filling and seal completely. Place on a baking sheet covered with parchment paper or a silicone mat. Brush each "bite" with egg and then sprinkle on the garlic powder, Italian seasoning, and cheese. Bake at 425 degrees F for about 18 to 20 minutes or until nicely browned. Serve with warm marinara sauce on the side for dipping.

TIP: You can fill these little bites up with whatever pizza toppings you like! Also, if you happen to buy the "grand" size biscuits, be sure to cut the dough in half or your "bite" will be HUGE!

Roasted Brussels Sprout Salad

I've been seeing a lot of Brussels sprouts RECIPES floating around and decided to try one of my own. It ended up being a slightly DECADENT side dish. I seriously can't tell you how much I LOVED this dish. I may or may not have eaten all the LEFTOVERS for lunch the next day. (Please excuse the terrible pic—I really need a different camera!)

Roasted Brussels Sprouts Salad
About 1 pound Brussels sprouts, washed and quartered
1/2 small sweet onion, chopped
1 to 2 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup chopped pecans
1/2 cup craisins
1/2 cup gorgonzola crumbles
Crumbled cooked bacon (optional)

Preheat oven to 400 degrees. Place the sprouts, onion, and garlic in a baking dish that has been lightly coated with olive oil. Drizzle a little oil over top and season lightly with salt and pepper. Toss to coat and then place in the oven. Bake for about 30 minutes or until tender, and tossing after 20 minutes. When sprouts seem tender, stir in the pecans and craisins and bake a few minutes more. Remove from the oven and then stir in the cheese. Add bacon if desired. Mmmmmmm!

TIP: Again, I seriously loved this recipe! Just go easy on the salt because the cheese is very salty, as well as the bacon if you use it. I'm sure walnuts or even slivered almonds would be just as yummy in this, and a true blue cheese would be great if you like a stronger blue cheese. Either way, hope you like this as much as I do!

Chicken Cacciatore

This is another HEALTHY yet scrumptious meal that we've been enjoying the last few CHILLY weeks. It warms you up and just smells so YUMMY while it slowly cooks in your crockpot all day. When it's this cold outside, what could be better?

Chicken Cacciatore
8 or so chicken tenderloins
1/2 red bell pepper, chopped or sliced
1/2 green bell pepper, chopped or sliced
1/2 onion, chopped or sliced
1 to 2 cloves garlic, minced
1 can diced tomatoes, drained (I use flavored kinds, like sweet onion, italian, etc.)
1 small can tomato sauce
1 cup spaghetti sauce
Dried basil

Put the chicken and vegetables in a crockpot that has been sprayed with nonstick spray. Pour the sauce over top and sprinkle with desired amount of dried basil. Cook on low heat for 8 hours or on high heat for 4 hours. Toss with cooked spaghetti and serve. Or just spoon over individual servings of spaghetti. Whatever you prefer! Oh, and we like a healthy sprinkle of shredded Parmesan cheese over top too. :)

TIP: This recipe changes a little each time I make it. I kind of use what I have, ya know? Sometimes I do more sauce or more vegetables or more chicken. The good thing is that it always turns out yummy!

Fish Tacos with Lime Cilantro Sauce

This is a very REFRESHING dinner that I like to throw together during my healthy eating times. I love the FLAVORS of cilantro and lime—so tangy and powerful, and the PERFECT sauce for these excellent tacos.

Fish Tacos with Lime Cilantro Sauce

Lime Cilantro Sauce

1/2 cup chopped cilantro

1 green onion, thinly sliced

1/4 cup light or fat-free mayonnaise

1/4 cup light or fat-free sour cream

2 teaspoons lime zest

1 tablespoon lime juice

1 clove garlic, minced

Fish Tacos

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon ground red pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 1/2 pounds any white fish (halibut, mahi-mahi, tilapia, etc.)

Small flour tortillas (or corn tortillas if you prefer)

Preheat oven to 425 degrees.

To make the sauce, combine all the ingredients and then refrigerate until ready to use.

To make the tacos, combine all the seasonings and then coat your choice of fish. Bake for about 10-12 minutes, or until done (the fish will flake easily with a fork). When fish is done, break into pieces with a fork and then scoop in the center of your tortillas. Drizzle the sauce over top and serve. Makes about 4-6 servings.

TIP: To add some extra nutrients, top the fish with shredded cabbage or some romaine or spring mix lettuces and then drizzle with the sauce. You can also serve with lime wedges on the side so people can squeeze on extra juice.

Bacon-Wrapped Water Chestnuts

We love APPETIZERS at our house, so that's what we eat for dinner on NEW YEAR'S EVE every year. There is nothing BETTER than hanging out with our besties and eating yummy food! This DELISH recipe with crisp and salty bacon and a sweet sauce over top ALWAYS hits the spot!

Bacon-Wrapped Water Chestnuts

1 pound bacon

2 cans whole water chestnuts

1/3 cup Miracle Whip

1/3 cup brown sugar

1/3 cup chili sauce

Preheat oven to 350 degrees.

In a frying pan, brown the bacon until almost done and then drain on paper towels. (Just make sure you can still bend it!) Cut each strip of bacon in half. Wrap bacon around water chestnuts, secure with a toothpick and place on a wire rack that is on top of a cookie sheet with sides. Bake in the oven for 20 minutes.

While chestnuts are in the oven, mix together the Miracle Whip, sugar, and chili sauce. When chestnuts are done baking, transfer to a baking dish and pour sauce over top. Bake for 10 to 15 minutes more, or until sauce is bubbling around the edges. Serve warm!

Snickers Hot Chocolate

My favorite way to warm up on a cold day is to drink some yummy HOT CHOCOLATE. This chocolatey treat is AMAZING and it definitely fulfills any desire for SWEETS. Try surprising your family Christmas morning with this warm TREAT while they are waiting for breakfast. It will be the cherry on top of your already PERFECT morning!

Snickers Hot Chocolate

1 cup hot chocolate (I used a homemade milk chocolate mix made with skim milk)

Fresh whipped cream*

2 miniature Snicker's, chopped (not the fun-size!)

Caramel ice cream topping

Top your cup of hot chocolate with a scoop of cream, the chopped Snickers, and a drizzle of the caramel ice cream topping. Enjoy!

TIP: I made cinnamon whipped cream to go with some cinnamon french toast (that will be posted in a few days). Since it was already made, I just used some of the leftovers instead of whipping more cream. Try whipping 1/2 cup cream, 2 tablespoons powdered sugar, and 1/2 teaspoon cinnamon. AMAZING!

Oreo Mint Truffles

This is one of the EASIEST and yummiest treats to make for the HOLIDAYS. You've probably seen recipes LIKE this one all over. Try it and take some to your neighbors!

Oreo Mint Truffles

1 package regular Oreos, crushed or blended to fine crumbs

1 8-ounce package cream cheese, softened

1 to 2 packages Andes Mints, unwrapped

In a bowl, mix together the cookie crumbs and cream cheese until well blended. (I use a big spoon at first and then move on with a fork to make sure it really starts sticking together.) Roll the "dough" in your hands to make 1-inch balls; set them on waxed paper on a baking sheet.

In a small pan, melt the Andes Mints over low heat and stir until smooth. Drop a ball or two into the chocolate and roll around with 2 forks until coated. Place back on the waxed paper. When done, place the tray of dipped balls in the fridge to harden. Makes 35 to 40 truffles. 

TIP: I like to fancy up my truffles with some melted green mint chips. Once they've set in the fridge, I melt about 1/2 cup mint chips in the microwave (stirring every 15 to 20 seconds until they are smooth) and then drizzle it over the truffles. It looks so pretty and festive that way!

BONUS TIP: Try other combinations with your favorite snack cookies! I also mixed a package of Nutter Butters with the cream cheese and dipped the balls in milk chocolate. Topped it with a drizzle of melted peanut butter chips and it turned out yummy! Obviously Mint Oreos would be great, but what about some lemon cream cookies mixed with the cream cheese and then dipped in dark chocolate? That could be REALLY good! :)