Oreo Truffles

Ok, so, I don't know if I'd call this recipe EASY, but it's certainly worth the work! It makes about 40-50 truffles, depending on how big you roll out the balls. Also, it says to refrigerate the balls before dipping, but I do not. You can tweek this recipe any way you want. You could substitute the oreos for your favourite chunky chocolate bar if you wanted! Experiment! And let me know how it goes! :)
Nom Noms!! :)

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. 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.
2. 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.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Ziti Casserole with Mushrooms

This is a great recipe! It's easy and wow! Does it ever make a huge dish! This is one of my favourites and my family loves it! Hope you all love it too... And have a great day!

P.S. This is my first of many posts! Keep checking back for more recipes! I look forward to hearing your comments on these recipes. :)

Ingredients:

• 16 ounces ziti or other large tubular pasta
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 cup chopped onion
• 1 bell pepper, chopped
• 4 to 6 ounces sliced mushrooms
• 1 jar (25 ounces) spaghetti sauce
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1 can (14.5 ounces) diced tomatoes
• salt and pepper, to taste
• 4 cups shredded mozzarella cheese or a combination of mozzarella and cheddar

Preparation:

Grease a 13x9x2-inch baking pan. Heat oven to 350°. Cook pasta in boiling water following package directions. Drain and rinse with hot water.
In a large skillet, heat olive oil over medium heat. Brown the ground beef for about 5 minutes. Add onion, green pepper, and mushrooms and continue cooking, stirring frequently, until beef is no longer pink and vegetables are tender. Stir in the spaghetti sauce, cream of mushroom soup, and diced tomatoes. Cook, stirring, until hot. Add salt and pepper, to taste.
Spread half of the pasta in the prepared baking dish. Spoon half of the sauce over the pasta, then top with half of the cheese. Repeat layers with the remaining pasta, sauce, and cheese.
Bake for 20 to 30 minutes, until hot and bubbly.
Serves 8.