Oriental Bow-Tie Pasta Salad

Blend together in blender:

3/4 c. vegetable oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 tbsp. sugar

1/2 tsp each, salt and pepper

16 oz. bow-tie pasta - cook to package directions, drain. Add 2 cups cooked, cubed chicken.

Mix dressing, pasta and chicken to marinate overnight in the fridge. Then add the following ingredients:

1 1/2 bags baby spinach leaves

6 oz bag of craisins

(3) 11 oz cans mandarin oranges

(2) 6 oz cans sliced water chestnuts

1/2 cup chopped parsley flakes

6-8 green onions, chopped

1/4 c. sesame seeds

6 oz honey roasted peanuts (optional)

Gently fold together and store in air-tight container in your fridge for several days.

Homemade Oreo Chocolates

HOMEMADE OREO CHOCOLATES

You will need:

~ 1 full package of OREO cookies (Here I used mint ones but regular double stuf are yummy too)
~ 1 8 oz. package of cream cheese (softened)
~ milk chocolate bark (I like using the bark because it dries fast and is so easy to work with)
~ white chocolate bark

Crush package of OREOs completely. I used a small food processor In a bowl, mix the OREO's and cream cheese together.

Form into quarter sized balls.

Following chocolate bark package directions, melt choclate (about 3-4 squares at a time). Drop a ball into melted chocolate. Using a spoon, cover ball with chocolate then roll ball onto parchment paper or wax paper Melt white chocolate bark ( I only needed 3 squares) place inside a snack size baggie and make a small cut in one corner drizzle white chocolate over balls in a zig-zag pattern.

Refrigerate until ready to eat.
I used milk chocolate and white chocolate chips. I dipped some in the white chocolate instead, and I actually think I preferred the ones dipped in white chocolate. They were delicious.
Makes approx. 48 quarter sized Oreo Chocolates
found on Sugardoodle.net