Cookie Dough Truffles

This is for all of you who eat half of the cookie dough when you make chocolate chip cookies. This dough of course is egg-free.  For the coating I used almond bark, which comes in vanilla or chocolate. If you like dark chocolate you can also use dark chocolate candy coating.  It is available at craft stores or specialty food stores and they are little disks that they sometimes call melts. One batch makes around 35 one inch balls.

Ingredients: 
1 1/4 cup flour
1/2 teaspoon salt
1/2 cup softened butter
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon vanilla
1/4 cup milk
1/2 cup mini chocolate chips

Directions:
Beat butter and sugars in medium size bowl until light and fluffy. Add milk and vanilla (you can use skim milk if that's what you have). Stir in flour, salt and mix on low until incorporated. Stir in mini chocolate chips.

Cover and chill dough in the fridge for about a half an hour. When dough is firm enough to handle (it may help to flour your hands), form dough into 1 inch balls and arrange on a baking sheet lined with waxed paper. Place in freezer for 10 to 15  minutes.

Melt chocolate per package directions.  Using forks or a dipping tool, dip cookie balls into candy coating to cover.  Tap fork on side of pan to remove any excess coating, and return to waxed paper lined baking sheet. Chill until set. Store, chilled in an airtight container.

Fiesta Chopped Salad

It's time to start posting a few refreshing salads for the summer months. Mr. B said he really liked this simple dressing with just enough seasoning and spice.  You could even put a few tortilla chips on the side.  

What I did was make up the lettuce in individual bowls and then divide the ingredients to put them on and then run the dressing down the middle.  You may have dressing left that you can put in a bowl if anybody wants extra.

Ingredients for the salad:
4 romaine hearts - chopped
4 cups chopped roasted or cooked chicken
1 1/2 cups grape tomatoes, halved
2 avocados - chopped
1 can pinto beans, rinsed and drained
1 small can shoe peg corn, rinsed and drained

Assemble lettuce in individual bowls and divide other ingredients to top lettuce.

Dressing ingredients:
1/4 cup chopped cilantro
1/4 cup red onion, finely chopped
1/4 to 1/2 cup sour cream, depending how thick you want the dressing
1/8 cup fresh lime juice
1/4 cup green salsa verde (Target, mild)
salt and pepper to taste

Mix all ingredients together until smooth and drizzle down the middle of salad.

Salsa Verde Fish Tacos

This is a no recipe, recipe. I'm listing the ingredients I used but as far as the amount you can choose just how much of the ingredients you will use according to your taste buds and how many you are going to serve. Happy Cinco de Mayo.

Ingredients: 
White Fish, cooked as you like it and flaked. (I used Talapia and figured one filet for each person)
green cabbage, thinly sliced
cilantro, chopped
green onions, sliced
red bell pepper, chopped
black olives, sliced
Cajita OR Queso Fresco cheese, crumbled
avocado, slices
lime wedges
small white corn tortillas
roasted salsa verde, I used Target brand, mild.
salt and pepper as you wish.

I have all the ingredients ready and then heat the tortillas in the microwave and assemble.