Classic Chocolate Truffles

Classic Chocolate Truffles

1 pound bittersweet chocolate, finely chopped
1 ½ cups whipping cream
3 to 4 tablespoons cocoa powder
1 ½ pounds bittersweet chocolate, to be tempered

Melt the chopped chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove both pans from the heat, remove the top pan from the double boiler and wipe it dry, pour the cream into the melted chocolate, and stir together until thoroughly blended. Transfer the mixture to a bowl, cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a #5 large, plain round tip and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
Melt and temper the 1 ½ pounds bittersweet chocolate. Line two more baking sheets with parchment or waxed paper. Remove the truffle centers from the freezer 1 sheet at a time. Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles place 6 tablespoons of the tempered chocolate in a paper pastry cone and snip off a tiny opening at the end. Pipe several parallel lines across the tops of the truffles. Repeat with the remaining sheet of truffle centers.

Let the truffles set at room temperature or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.


Lion House Taco Soup

1 Tbsp vegetable oil
1 c. chopped onion(to taste)
1 pound ground beef
1 pkg. mild taco seasoning mix
2 c. frozen corn
1 16 oz. can kidney beans, drained and rinsed
1 28 oz. can stewed tomatoes
1 8 oz. can tomato sauce
2 c. water
Tortilla chips, grated cheese
In a large soup pot, saute' onions in vegetable oil until softened.
Place sauteed onions in a bowl and set aside. Brown ground beef in the same pot; drain off fat.
Stir in sauteed onions, taco seasoning, corn, kidney beans, stewed tomatoes, tomato sauce, and water. Bring to a simmer over medium heat and let simmer for 20 to 30 minutes. Serve topped with tortilla chips and grated cheese. Makes 8 servings.
This is easily doubled. When I double it, I add a whole bag of frozen corn, and whole onion. I also changed a bit the kidney beans. I take a can of pinto beans and kidney beans and either split them in half if only making one recipe, or use all of both kinds when doubling. I also serve with diced avocado and sour cream. It is the best, and so very easy!


Zuchinni Casserole

This is a recipe that has been in the family for a long time and no one can seem to make it quite like my grandma :)

2 zucchinis, cut into small peices
1 bell pepper, diced up small
dry bread, torn into medium sized peices
1 1/5 cups Cheddar cheese or velveeta, shredded
1/4 cup olive oil
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
2 eggs, pre-beaten
Combine everything in a greased baking dish and bake for an hour at 350 degrees.
YUMMY!! you can sprinkle extra cheese and/or bread crumbs on top, or parsely.

Belleneve's Cheesecake

Easy Cheesecake (no bake)

2 blocks cream cheese
1/2 c. honey
2 TBS. Lemon Juice
1/2 c. Cool Whip
1 Graham Cracker Crust

Soften cream cheese and add all top ingredients together, mix well.
Spread into Gramcracker crust, and chill 3 hours before serving, or freeze and thaw 1/2 hour before serving...


Zesty Chicken and Pasta

1 lb boneless chicken breast chopped into smallish pieces
3/4 cup italien dressing (split into 1.2 and 1/4)
2 cups broccoli florets
1/2 cup thinly sliced onion (about 1 small)
1 1/4 cup chopped red or green pepper (about 1 large)
1 Tb fresh parsley
450 g (1/2 of 900-g pkg.) pasta, cooked, drained
1/4 parmesan cheese

COOK and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 4 min. or until no longer pink.

ADD broccoli, onions, peppers and parsley; cook until tender, stirring occasionally.

TOSS with hot pasta and remaining 1/4 cup dressing. Sprinkle with cheese.

This recipie is easy, yummy and FAST!! You might need to add more dressing for more flavour. Depends on what you like! I don't actually measure my dressing, I just put some in. I also add a little bit of water to the pan when I'm cooking the chicken because it thins the sauce and cooks better. Also, I use CalorieWise dressing... enjoy!


Minestrone Soup

Minestrone Soup
(double if you need more)

4-6 C water
2-4 Cubes of Beef boullion
1 Large onion chopped
2 carrots sliced
2 celery sliced
1 16 oz can tomatoes - diced(I have used fresh)
2 8 oz cans tomato sauce
2 tsp. parsley flakes
1 tsp. dried basil
1/2 tsp dried oregano
salt & pepper to taste
2 cloves or garlic
1 15 oz can kidney beans (drained)
1 15 oz can garbanzo beans (drained)
1 15 oz can green beans (undrained)
2/3 c uncooked pasta of your choice (my family likes the small shells).

Disolve boullion cubes in water. Add onion, carrots, celery, tomatoes, tomato sauce and seasonings. Simmer covered for 4 -6 hours. About 20 minutes before searving add beans and pasta. Simmer until pasta is tender.

This soup is great, I have also used zucchini and yellow squash when I have it available.


Bread Sticks

1 T yeast 1 1/2 c warm water
2 T sugar 3 c flour
1/2 tsp salt

Disolve yeast in warm water. Add sugar and salt. Knead in flour for about 3 minutes. May add more flour so dough isn't sticky but still very soft. Let rest 10 minutes. Roll out onto greased surface. Melt 3/4 cube butter on jelly roll pan. Add garlic if you would like. Cut dough into bread sticks. I like to pick them up, fold in half and twist the two ends together. Roll sticks in butter and lay on pan. You can sprinkle with parmesan cheese if you like. Raise 1o more minutes. Bake in 375 degree oven for about 15-20 minute until golden brown. It is good to add a few sprinkles of shredded mozarella cheese a few minutes before removing from oven.

These bread sticks are yummy, easy and fairly quick. We also use this dough for pizza crust.

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