Crush the Oreo cookies and mix with cream cheese. Using a small melon baller, scoop and roll the mix into small balls. (I just pinched off a small amount and rolled it in my hand.) Put on a foil or wax paper covered baking sheet with a little space between them. Refrigerate for about an hour.
Melt the chocolate chips and roll the Oreo balls to cover. Refrigerate on the baking sheet until set before moving them to a different container. These may be served on a fancy plate or placed in an airtight storage container to keep them fresh.
You can roll these with just one hand. Melt the chocolate in the microwave, then place the glass bowl over another bowl with hot water in it to keep the chocolate soft. Also, if you tilt the bowl with the chocolate, you can keep most of it near the bottom and roll the balls near the top for a thinner coating. They can be served cold or room temperature. They're softer at room temperature. (Note from Betty: I melted the chocolate, along with the paraffin, in the top of a double boiler, because it was convenient for me; it's just your choice.)
Oozing with Goodness Baked Macaroni and Cheese
8 oz. elbow macaroni
water, salted with 1 tablespoon salt
3 tablespoons butter or margarine
1/4 cup flour
2 cups milk (I use skim milk.)
2 cups shredded cheddar cheese
1/2 teaspoon salt
Cook the macaroni in a medium to large pot that is half-full of boiling water, salted with 1 tablespoon of salt. Place 8 oz. of macaroni in the boiling water. It will take about 8 minutes for the macaroni to cook to a consistency that is al denti (chewy, but not mushy). It will continue to cook when baked in the casserole. Meanwhile, prepare your cheddar cheese sauce. In a medium-sized sauce pan, melt 3 tablespoons butter or margarine, and add 1/4 cup flour. Mix the flour thoroughly into the melted butter or margarine. Do not combine the flour and butter over heat at this point. Add 2 cups milk, 2 cups shredded cheddar cheese, and 1/2 teaspoon salt. Mix thoroughly. Now, place the cheese sauce over low heat, and cook and stir until the mixture is smooth and cooked through. Move the cheese sauce to a "warmer-type" burner until your macaroni is done, and stir it occasionally. When the macaroni is done, pour it through a colander to remove all the water, and return the macaroni to its original pot. Stir in the cheese sauce gently until completely mixed. Spray an 8-inch by 10-inch Pyrex dish with cooking spray, and add the prepared macaroni to the dish. Place the dish of macaroni in an oven that has been preheated to 350 degrees. Bake for 30 minutes, or until done to your liking. This is one of the *most favorite* recipes of my family. Kids love it, too!!!
Super Bowl Nachos Supreme
2 tablespoons butter, melted
1 large clove garlic, minced
1 cup finely chopped onion
4-oz. can diced green chiles, undrained
1 large fresh tomato, chopped
1 tablespoon fresh cilantro, chopped (You may substitute 1 teaspoon dried cilantro.)
(2) 16-oz. cans refried beans
5 oz. Monterey Jack cheese, cubed
(2) 10-oz. packages white corn tortilla chips
3 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and sliced into rings (optional)