• 1/2 Cup unsalted butter
• 2 1/3 Cup confectioner’s sugar
• 1/2  Cup cocoa
• 1/4 Cup heavy or whipping cream
• 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls. Drop into desired coating and turn
until well covered. Chill until firm.

• 10 boneless skinless chicken breast (about 2 1/2 lbs.)
• 3/4 cup low−fat yogurt
• 1/2 chopped fresh basil
• 2 teaspoons cornstarch
• 1 cup bread crumbs
• 2 tablespoons grated Parmesan cheese

 

Arrange chicken in single layer in baking dish. Combine yogurt,
basil and cornstarch; mix well and spread over chicken.
Combine bread crumbs with Parmesan and sprinkle over chicken.
(If making in advance, cover and refrigerate for up to 6 hours.)
Bake chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink inside.