Three Ingredients = Oreo Truffles

My kids started their Spring Break on Thursday. I decided that since they were off, to take them my deep-water aerobics class at the YWCA.  I am not sure who had more fun, the kids or the instructor, Tanya. The kids though all I did was just get in the pool and splash around. Ha silly kids!

 About ten minutes into the hour workout, both declared that it was hard work. Then Tanya started teasing them that eighty-year-old women were beating them down the pool.

 If you have never done, a deep-water aerobics class let me explain. We swim in a seven-foot deep pool, and use noodles, kickboards, balls to target on certain muscles. It requires core muscles to do some of the exercises. One of the instructors, Craig, loves to have us stand on kickboards. We then paddle forward and backward across the pool, before making us spin in circles.  This doesn’t sound too hard? Wait until you are standing on a few of these stacked together. Balance is the key to not falling off, and you need good core muscles to achieve this.

When class was over Tanya was talking about her friend who made this Oreo treat, I am sharing with you today. Tonya said she wasn’t sure how her friend made them...

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Ham Tetrazzini...

I went looking the other day for a recipe to use up the last bit of ham from Christmas. I came across a recipe for Ham Tetrazzini. I made the recipe tonight for dinner and ended up adding a lot more to it.

 I did not think the family would like it, so I doctored the recipe a bit more adding milk, spices, frozen peas and cream cheese. I did not make a salad or bread to serve with this dish. I sort of figured, they would turn their noses up and not eat it… Silly Mommy!

They of course loved this dish and I about had a riot on my hands when they found out there were not seconds… whoops!

 When I told my husband I needed to go write down the recipe, he said, “Uh yeah, it would be really nice to have that meal again.”

Lucky for me, I made a banana cream pie for dessert and was able to pacify them with it.

I would suggest if you have any white wine, you might add a tablespoon or two. I think it would really bring out the flavors and make it seem like you slaved all day in the kitchen, when in reality you spent less than forty-five minutes!

Ingredients:

Small onion, diced

1 Tablespoon butter

1 – 10.75 oz of Campbell’s Cream of Mushroom soup

½ cup water

½ cup milk

1 ½ cup diced ham

¼ to ½ cup of frozen peas

2 oz cream cheese, cut into cubes

1 cup of shredded cheddar cheese

1 teaspoon garlic powder

2 Tablespoons dried parsley

1 Tablespoon dried rosemary

1/4 teaspoon of crushed red peppers

black pepper to taste

6 oz spaghetti noodles

Directions:

Cook spaghetti noodles according to package

In medium saucepan over medium heat, melt butter and sauté onion and parsley until tender

Stir in cream of mushroom soup, water, milk, cheeses, garlic powder, rosemary, peppers and garlic.

Stir until all the chesses have melted

Stir in ham and peas, turn off burner and cover for five minutes

Portion out noodles and ladle one-cup portions of sauce over the noodles.