1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. (left overs? Ha! There are never any left overs!)
Ragu De Dirty Sock (my favorite spaghetti sauce)
Unlike my mom who used to spend hours in the kitchen making spaghetti sauce from scratch, I start with a pre-made base and enhance it... then take all the credit. The measurements are approximates since I just kind of toss things in the pot.
1 lb. Italian Sausage (I use Jimmy Dean)
1 medium onion, diced
4 garlic cloves, minced
1 jar Ragu Robusto Pasta Sauce (any flavor but I use Sauteed Onion and Garlic)
1 can petite diced tomatoes (use a large can if you really like tomatoes!)
1 can sliced mushrooms (or 1 lb. fresh)
1 tablespoon Balsamic vinegar - it's stinky, but don't skip this part. (emergency substitution: broth from dirty socks boiled for 24 hours)
2 tablespoons Basil Pesto (I use Classico Traditional Basil Pesto, found in the pasta aisle)
1 teaspoon oregano
salt and pepper to taste. (I use a little sea salt and a lot of fresh ground black pepper)
Optional: chopped black olives and diced fresh zucchini (we like sauce we can sink our teeth into!)
Brown the sausage. Add onion and garlic. Simmer until tender. Add remaining ingredients and simmer on low for 1 hour. Serve over hot pasta. Add a sprinkle of Parmesean or Romana cheese.
Warning: My family can never wait to dig into it and snitch the sauce straight out of the pot before the pasta is ready.