SUPER EASY AND MUMMY SWEET ROLLD

1 pkg of Rode's slow rise cinnamon rolls (12 in a bag...be careful NOT to get the quick rise...the bag you want will have red on it)
1 C brown sugar
1 C cream

Heat the cream and brown sugar on med heat in a small saucepan until the sugar dissolves (about 5 min.)
Grease a cake sheet (not a cookie sheet) if you use all 12, for 6 rolls I use a 9 x 13 pan. Pour the mixture into the cake pan and set the frozen rolls on top. Let rise (you can let them get as big as you like) and cook according to the directions on the bag.
After they are finished baking quickly turn the pan upside down onto a cookie sheet. The goo runs over the rolls, yummy! We love these on Sunday morning.
Note: I will put the rolls out at about 8:30 in the evening and then put them in the frig before I go to bed around 10:30. In the morning I take them out and let them sit for 30 min and then I bake them.

Creamy White Chili

1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 Tbsp. vegetable oil
2 cans (15.5 ozs each) great northern beans, drained
1 can (14.5 oz.) chicken broth
2 cans (4 ozs each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Serves 7.

Easy Oreo Truffles

These are an easy, tasty, and pretty treat to take to holiday festivities. Or just to consume by the handful at home by yourself. [from Kraft Food & Family, FALL 2006]

Ingredients:

1 pkg. (1 lb., 2 oz.) Oreo Cookies, divided

1 pkg. (8 oz.) cream cheese, softened

2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes 3 ½ doz.

HOW-TO: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.