Oreo Bites
I finally found a package of the new Neopolitan Oreos at Walmart. I bought two packages. One to eat and one to make something with. They were actually pretty tasty. Taste testing is oh so hard, but someone has to do it. I thought the strawberry/vanilla taste would go perfect with cream cheese. Kinda cheesecake like. So I decided to make Oreo bites. Same recipe I used to my Pumpkin Pops
I also found these cute spring sprinkles from Wilton at the craft store. I had to have them! So all I had left to buy was some white candy melt and some white chocolate. And some mini cupcake wrappers to go with my sprinkles.
Of course I tried one when they were done. They did have a cheesecake like taste. Yummy!
Then I decided to make two kinds of Oreo bites. So back to the store it was to get regular Oreos, more cream cheese, and some dark chocolate melt. I like using the candy melt because it hardens quick and it stays hard, so when moving the bites around you don’t get fingerprints all over them. But I like to add real chocolate to the mix to add a more intense chocolate flavor.
Just looking at this photo makes my mouth water. They are so moist and full of flavor. These bites are super easy to make and no bake!
Oreo Bites
by The Sweet Chick
Prep Time: 30 min.
Ingredients (24 bites)
- 1 pkg regular Oreos (or 1 1/2 pkgs Neopolitan Oreos)
- 8 oz. container cream cheese
- 1 bag dark chocolate candy melt (or vanilla)
- 1 bar (4 oz.) Ghiradelli dark chocolate (or white)
- sprinkles
Instructions
Grind Oreo cookies in a food processor and hand mix or use stand mixer to combine with cream cheese until it becomes a dough like consistency. Roll Oreo mixture into quarter size balls and place in airtight container lined with wax paper. Places the container in the refrigerator overnight to set.
After the balls are set, melt candy and chocolate in the microwave as per directions on package. (30 second intervals , stirring in between)
Remove Oreo balls from the refrigerator. Dip the Oreo balls into candy coating mixture until all covered. I use a fork. Once covered, remove and softly tap and rotate until excess candy melt falls off. Then place pops on wax paper.
Carefully add the sprinkles to the top of the balls before the candy melt hardens.
When candy melt does harden, scrape off any excess on the bottom of the ball and place in mini cupcake wrapper. Voila, done!
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Petite Lasagnas
So I was trying to make these Petite Lasagnas but I went to 2 grocery stores and couldn’t find any wonton wrappers. So I grabbed some crescent rolls and hoped for the best. I took out 2 triangles of crescent rolls and rolled over them with my handy dandy Pampered Chef roller to make 1 rectangle, which I cut in half and placed in each muffin cup. I don’t know if it was me or the muffin pan, but I couldn’t fit 2 layers in each muffin cup. Again improvising, I just covered the scoop of ricotta mix and ground turkey mix with another piece of crescent roll, covered it with a little sauce and sprinkled on some mozzarella.
They looked a little something like this
They actually tasted quite good. Hubby, sweet pea and bubsy liked them. So I guess I will make them again.
Petite Lasagnas
recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!
Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g
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