Mint-Chocolate Truffles

1/3 cup semisweet mint-chocolate morsels
4 ounces Neufchatel cheese -- softened
16 ounces powdered sugar -- (1 package) sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tablespoons semisweet mint-chocolate morsels

Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.

Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth.

Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.

Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Yield: 4 dozen
NOTES : Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.

Chiles Rellenos Casserole

1/2 pound ground chicken
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces fat-free refried beans -- (1 can)
8 oz whole green chiles -- (2 cans)
drained, cut lengthwise into qtrs
1 cup shredded colby-Jack cheese
1 cup frozen whole kernel corn -- thawed
and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs -- lightly beaten
2 egg whites

Cook chicken and onion in a nonstick skillet over med-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese.

Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole.

Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Serves: 6

Saturn (1821-1823)

Artist: Francisco Goya - Click on Picture to Learn More about Artist