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Peppermint Oreo Truffles.

Is there anything better than chocolate and mint?

Well, maybe chocolate and strawberries. And chocolate and peanut butter. Or even chocolate and chocolate.

But chocolate and mint is right up there close to the top on my list!

Which is why I love these. Then again, I just plain love truffle recipes in general.

They’re delicious. They’re easy. There’s no baking. People always want to know how you did that. You can use almost any kind of cookie, which means endless combinations and flavors. And did I mention, they’re delicious.


Now, I’m going to let you in on a little secret. . . .

My grandmother snuck a few of the Oreos pre-truffle making. So, I halved the recipe below.

Which is why in the pictures, there’s not that many truffles. And why they’re joined by some obviously vanilla looking ones.

Lesson learned: Don’t leave your Oreos on the kitchen counter.

Start off, as you do with any cookie-based truffle, by blending together the cookies until they turn into crumbs.

Mix with softened cream cheese.IMG_6211

Roll into 1 to 1 1/2 inch balls.


Place in the freezer for fifteen or twenty minutes.

Melt the two chocolates together. I used equal amounts of two different bags of chocolate (dark chocolate morsels and dark chocolate and mint morsels) so that the mint flavor wasn’t overwhelming.


Dip the truffles ball in the melted chocolate and sprinkle each one with crushed peppermint or chopped peppermint crunch baking chips. Since I already had it, I used Andes Peppermint Crunch baking chips, which are white chocolate chocolate chips with little bits of peppermint candy mixed in. 

Let the chocolate coating harden and enjoy!


Peppermint Oreo Truffles.


  • 1 pkg Oreo cookies
  • 1/2 pkg of cream cheese, softened
  • 1/2 bag of dark chocolate morsels
  • 1/2 bag of dark chocolate and mint morsels (I used Toll House Winter morsels)
  • Optional Topping:
  • Crushed peppermint candy or chopped peppermint crunch morsels (I used Andes Peppermint Crunch baking chips)


  1. Blend the Oreo cookies until they're finely ground.
  2. Mix in the cream cheese until completely combined.
  3. Roll into 1 to 1 1/2 inch balls. Place on a parchment or wax paper lined cookie sheet, and then in the freezer for fifteen to twenty minutes.
  4. Melt the chocolate morsels together according to the directions on the package. Once thoroughly melted, stir together until there is not green showing.
  5. Dip the truffle balls in the melted chocolate until completely coated.
  6. Optional:
  7. Top each truffle with crushed peppermint candy or chopped peppermint crunch morsels.
  8. Let the chocolate harden and enjoy!
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White Chicken Chili

So, in the very first edition of You Know You’re From Alabama When. . .,you might have read that the first really cold winter night is when most Alabamians enjoy chili. 

It’s true. Go to the store on a really cold day, and guess what just about everyone will have in their shopping carts. Chili or the makings for it. 

I love chili, but sometimes I want something a little different. Enter White Chicken Chili.

White Chicken Chili


White Chicken Chili

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes


  • 3 cans of cannellini beans
  • 3 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 small yellow onion, chopped
  • 2 jalapenos, deseeded and chopped
  • 1/2 teaspoon of chopped cilantro
  • 1 Tablespoon chili powder
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon Taco Seasoning, link to recipe above
  • 1 (32 oz) container of chicken broth
  • 1 package of frozen white corn
  • Colby Jack cheese, for topping (optional)
  • Cilantro, for topping (optional)


  1. Season the chicken pieces with salt, pepper, and taco seasoning. Cook in a skillet with a little oil to keep from sticking on medium heat until lightly browned on the outside.
  2. Place in a crockpot along with the beans, onions, jalapenos, cilantro, chili powder, chicken broth, and corn. Stirring together to incorporate everything evenly.
  3. Cook on medium for about 4 hours.
  4. Serve and enjoy!
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DIY Lemon Ginger Cough Drops

The past few weeks were all about bronchitis for us, which meant that several days saw me speaking in a whispering voice that would fit in in any library. 

So, to ease the sore throats in our house, I made DIY cough drops. Lemon Ginger, to be exact. With a little cinnamon and cloves through in for good measure.

 DIY Lemon Ginger Cough Drops (2)

Since, I didn’t have a mold (or well, to be more precise, I didn’t have any suitable molds that I don’t use for soap making), I turned to powdered sugar and a measuring spoon to create them.

Line a cookie sheet with parchment or wax paper. Spread out powdered sugar until it’s at least as deep as the measuring spoon.


Goats 002

Then, simply dip the measuring spoon into the sugar repeatedly to create molds. I used a half teaspoon for mine, and they turned out the perfect size.

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Goats 008

DIY Lemon Ginger Cough Drops


  • 2 Tablespoons fresh Lemon Juice
  • 1/2 cup honey
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves


  1. Line a small cookie sheet with parchment or wax paper.
  2. Sprinkle with powdered sugar. I used about 3 cups of sugar in all.
  3. Use a measuring spoon to make molds, by dipping it into the powdered sugar.
  4. Combine ingredients in a small saucepan. Bring to a boil, making sure to whisk.
  5. When the mixture reaches 300F degrees on a candy thermometer, remove from heat and pour into each mold.
  6. Allow the cough drops to cool then toss in the powdered sugar to keep them from sticking to each other.
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Ham & Potatoes Au Gratin

Let me start this post off by stating one thing: I have made these bad boys twice in the last two weeks. 

Twice, I tell you! And before this post is actually published, it’ll probably be thrice. Do you know how long I’ve been wanting to work thrice into a blog post? 😀

They are that good. I kid you not. The second time I made it, I even threw in about a half cup of chopped celery, and all I can say is, it was even better. 

But then what do you expect when you mix the goodness of ham, potatoes, and two kinds of cheese? 

Ham & Potato Au Gratin

Ham & Potatoes Au Gratin


  • 5 or 6 Yukon Gold potatoes, washed and thinly sliced
  • 2 cups of ham, cubed
  • 1 medium onion, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • 2 Tablespoons butter
  • 1 cup Cheddar Cheese, shredded
  • 1 cup smoked Gruyere Cheese, shredded
  • 1 cup of heavy cream
  • 1 cup of whole milk
  • 3 Tablespoons flour
  • Salt, to taste
  • Pepper, to taste


  1. Preheat the oven to 350 degrees.
  2. In a large saucepan, boil the sliced potatoes for about five minutes. If you'd rather not, you can totally skip this step. Just make sure to slice the potatoes really thin.
  3. Allow the potatoes to drain in a colander while you complete the two steps.
  4. In a buttered and heated skillet, cook the onions until they just begin to turn translucent. Add the ham and rosemary and cook for about 4 or 5 minutes until heated and fragrant.
  5. In a medium sized bowl, whisk together the milk, cream, flour, salt, and pepper. Set aside.
  6. Layer a third of the potatoes in the bottom of a buttered casserole dish. Then, a third of the onion, ham, and rosemary mixture. Then, a third of the cheese. And lastly, pour a third of the cream/milk mixture on top. Repeat two more times.
  7. Cover with aluminum foil, and bake in the preheated oven for about 40-50 minutes.
  8. Uncover and bake for 10-15 minutes until browned and the potatoes are tender.
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Cranberry Pecan White Chocolate Fudge

Confession time: I’m horrible at candy making. 

I’ve tried making fudge time after time after time, and most of those times, it turns out to be a goopy mess or burnt. 

But this fudge? 

Cranberry Pecan Fudge

It. Turned. Out. Perfectly!

I was so shocked. 

It’s not too bad in the taste department, either.

Alright, alright, it’s downright delicious. 

Cranberry Pecan White Chocolate Fudge


  • 3 cups of granulated sugar
  • 1 1/2 sticks of unsalted butter
  • 1 cup of heavy cream
  • pinch of salt
  • 1/4 teaspoon orange zest
  • 3 cups of white chocolate
  • 5 to 6 tablespoons of whole berry cranberry sauce
  • 1/2 cup of pecans, chopped


  1. Line an 8x8 pan with aluminum foil. Spray with baking spray and set aside.
  2. Add white chocolate to a mixing bowl and set aside.
  3. In a large saucepan, combine the sugar, butter, salt, orange zest, and heavy cream over medium high heat. Bring to a rolling boil. Allow it to cook for about 4 minutes, stirring constantly.
  4. Working quickly, pour the mixture into the mixing with the white chocolate.
  5. Beat on medium speed until the chocolate is melted and is completely smooth (about 1 - 2 minutes).
  6. Fold in the pecans and cranberry sauce.
  7. Pour into the pre-lined pan. Chill in the refrigerator for several hours or until fudge has hardened.
  8. Then, cut into squares and enjoy.


Store in a sealed container in the refrigerator.

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