Indulgent Chocolate Truffles

Ingredients 

½ cream cheese

½ cup of mascarpone 

3 cups confectioners' sugar,

3 cups semisweet chocolate chips, melted

Half of 1 vanilla bean

Mix cream cheese, mascarpone, chocolate, and vanilla bean ( to use a vanilla bean- split the it in half and then run your knife down the center of one of the halved pods scraping out all the seeds you can get) together until smooth

Add confectionary sugar, make into a log and let chill in fridge for about 1 hour. Remove and roll into 1 inch balls. To add flavoring if desired- spit into thirds instead of a log, add 1 Tbs of almond flavoring, vanilla, orange, espresso powder, whatever you want. And adults can add icky liquors if they really want to!

After they are in 1 inch balls roll them in crushed nuts, sprinkles, cocoa powder, melted white chocolate, ect. Let your imagination run wild! They will harden by themselves at room temp. or in the refrigerator. This recipe is sure to satisfy your sweet tooth!!

* For a quick entertaining trick put some truffles on a wooded skewer and use as a coffee stirrer, the chocolate will melt into the warm coffee!!!

WALNUT CRUSTED BUTTERMILK CHICKEN CUTLETS NE AND BUTTER SAUCE

Here's a great recipe for a winter dinner! It's easy to make and really great tasting!

Ingredients For Chicken 

6 chicken cutlets (start with 3 and butterfly them).   

1/3 cup seasoned panko.                        

1/3 cup finely chopped walnuts

1/4 cup buttermilk

1/4 tsb. crushed red pepper

1 tsb. salt.

2 tsb. black pepper

1/2 canola oil (for frying).

1/4 cup walnuts

Directions:

Start by heating up some oil in a frying pan. Then dip each cutlet into the buttermilk then the panko then the walnuts. Place into the pan and cook untill golden brown. Spinkle crushed red pepper over the top, add the salt and pepper, and garnish with the sauce and a sundrided tomato!!! This is an easy amazing dish to be served for all!

Ingredients For Sauce

3/4 cup white wine or champane.

4 tbs. butter.                               

2 tbs. water.                              

2 tbs. flour.

1 big handful parsley

1/8 cup heavey cream 

Directions:

In the same pan as the cutlets add the butter, white wine, water, and flour and wisk. Once that is mixed very well add the heavy cream and parsley. Add some salt and pepper if needed. You are now all set to pour over this over the cutlets and enjoy!