Chocolate Chip Cookie Dough Truffles

**1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup packed light brown sugar

2 tablespoons milk

1/2 teaspoon vanilla

1 1/4 cups flour

**1/2 teaspoon salt

1/2 cup mini chocolate chips

chocolate candy coating

**All I had was SALTED BUTTER so I omitted the 1/2 teaspoon salt.

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).

Mix in milk and vanilla.

Add flour (and salt) and mix on low until combined.

Stir in chocolate chips.

Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.

Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in the fridge overnight.)

Melt candy coating following instructions on the package.

Dip the balls in the candy coating and let any excess fall back into the bowl.

Add small chocolate chips on top and place on wax paper to set.

Refrigerate in an airtight container for up to a week.

I got the recipe HERE.  Go check it out - scroll down in it to see another really cool idea!

QUICK PECAN ROLLS

1/2 cup Brown Sugar

1/2 cup Butter, melted

36-48 Pecan Halves

Cinnamon

2 cups Bisquick

1/2 cup Cold Water

Place 2 teaspoons Brown Sugar and 2 teaspoons melted Butter in each of 12 muffin cups; stir to blend.

Place 3-4 pecan halves in cups rounded side down.

Sprinkle lightly with cinnamon.

Combine Bisquick and water until soft dough forms, beating about 20 strokes.

Divide in 12 portions and place one in each muffin cup.

Bake at 450 degrees for 8-10 minutes; watch carefully so they don't burn.

Invert pan onto waxed paper leaving pan over rolls for one minute.

Makes 12 rolls.  Best served hot, but almost as good cold.

**Next time I make these - I will place the waxed paper on a cookie sheet so I can transfer the whole group to the table instead of having to individually plate them and then serve.  AND it will make flipping the pan over easier - at least for me!!

ALSO, I have been told by someone that theirs cooked over so be prepared!  I simply put a piece of foil bigger than my muffin pan on the rack so if it did cook over - super easy cleanup!

Recipe was found in SIX INGREDIENTS OR LESS by Carlean Johnson

Loaded Baked Potato & Buffalo Chicken Casserole

RECIPE FOR TWO

(original recipe was found HERE)

INGREDIENTS

• 1 large boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 large baking potato (I leave the skin on), cut into 1/2 inch cubes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1/2 - 1 teaspoon hot sauce (you decide)

TOPPING

• 1 cup Fiesta Blend Shredded Cheese
• 1/4 cup crumbled cooked bacon
• 1/4 cup diced green onion

DIRECTIONS:

Preheat oven to 475 degrees.

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Add the cubed potatoes and stir to coat.

Place potatoes in a greased baking dish - leaving the excess oil mixture.

Bake potatoes for 30-45 minutes, stirring every 15 minutes, until cooked through and nice and crispy on the outside.

While potatoes are baking, marinate the chicken in the "left-behind" oil mixture.  Add a little more olive oil, if needed.

Once potatoes are fully cooked - take out of the oven and lower the temperature to 400 degrees.

In a medium skillet, cook the chicken until is it no longer pink.

When chicken is thoroughly cooked, spread chicken over the potatoes.

Mix the bacon, onion and cheese in a bowl.

Place the cheese mixture over the potato & chicken.

Bake for approximately 5 minutes - until the cheese has melted.

Serve with extra hot sauce and/or ranch dressing.