Wednesday, November 18, 2009


A friend, Kim, makes this recipe for special occasions, which to her means any occasion! I am so addicted to these scumptious little desserts.


1 Package Oreo Cookies regular stuffed
1 Package cream cheese
1 package chocolate Almond Bark

Blend the Oreos to fine crumbs in blender or food processor. Try not to leave any large chunks.

Add cream cheese to the crumbs and mix with hands until completely blended and has a cookie dough texture ~ you will need a large bowl for this or if you have a large Teflon pot it works great and the “dough” not stick to the sides.

Roll into small balls about 1-1 1/2 inch and set aside in fridge for an hour. You can skip this stage if you are in a hurry but I suggest at least 15 minutes to harden the cream cheese in the dough. This will help maintain their shape until you cover them in chocolate.

In a shallow bowl melt chocolate almond bark in microwave per directions on the package and dip Oreo bombs until completely covered. Set each aside on a cookie sheet covered with wax paper or plastic wrap for easy cleanup. I usually melt about 3blocks to start and melt more as needed. This recipe will make about 30-35 Oreo Bombs depending on how large you shape them.

After chocolate hardens place in fridge to cool. Enjoy!


My husband and I attempted to recreate the dish we love to order from Romeos in Austin. I think we got pretty close. Hope you enjoy.


Serves 4

2 or 3 chicken breasts, grilled (optional)

2 tablespoons butter
1 tablespoon olive oil
¼ cup chopped red onions (or 2 small shallots, chopped)
2 cloves garlic, minced
6 oz mushroom, sliced (optional—sometimes I substitute the mushrooms for the black beans & corn or vice versa)
¼ cup roasted bell pepper, diced
1 canned chipotle pepper (packed in adobe sauce), seed & chop
¼ cup corn (roast when grilling the chicken)
¼ cup black beans, drained
½ teaspoon salt
Black pepper to taste
4 tablespoons fresh cilantro, coarsely chopped

2 teaspoons adobe sauce
½ pint heavy cream
¼ cup milk
¼ cup white wine
favorite pasta (enough for 4 servings). I like fettucini or linguini.
¼ cup Parmesano Reggianno cheese, grated (fresh is best!)

In a saucepan, melt butter over medium heat and add olive oil. Sauté onions and garlic until golden, taking care not to burn garlic. Add mushrooms and cook for 2 minutes or until tender, but not limp. Add roasted bell pepper, chopped chipotle pepper, corn and black beans and heat on low for 3 minutes. Stir in salt, pepper and cilantro.

In small saucepan, stir together heavy cream, milk, white wine and adobe sauce. Cook on low until heated then stir into corn and black bean mixture. Add grated cheese and stir. Keep warm on low heat.

Slice grilled chicken breasts into strips.

Cook pasta according to directions on package.

Arrange pasta on plate. Spoon Chipotle mixture atop. Sprinkle with cheese.

This is wonderful with a leafy green salad and hot crusty Italian bread.

Expert Ezine Author

Expert Ezine Author
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