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1. Pour the pack of Oreos into a blender or food processor, leaving one Oreo aside. Blitz the Oreos until the size of breadcrumbs.
2. Add the blitzed Oreos to a mixing bowl then add the vanilla extract, brandy and cream cheese.
3. Mix until everything is combined.
4. Roll out 10 truffle balls and lay on a sheet of greaseproof or parchment paper.
5. Leave in the fridge to firm up.
6. Meanwhile, melt the white and dark chocolate separately either in the microwave or using a saucepan.
7. Once firm, using a folk, dip half the truffles in the white chocolate and half the truffles in the dark chocolate. Then place back onto the greaseproof or parchment paper.
8. Crumble up the Oreo you set aside earlier and sprinkle over the truffles. Leave the truffles in the fridge until the chocolate has set, then enjoy.

Check out more of my delicious recipes to enjoy over the festive season.

1. Pre-heat the oven to 180c / 350f.
2. Grease a 9.5 inch pie dish then line the inside with the pre-prepared pastry. Prick the base with a folk.
3. Cube up the butter and add to a mixing bowl along with the caster sugar and muscovado sugar.
4. Cream the sugars and butter together until fluffy and lighter in colour.
5. Now add the golden syrup, vanilla extract and crack in the eggs then thoroughly combine together.
6. Add the pecans and briefly mix in.
7. Pour your pecan filling into the pastry-lined pie dish then level it off.
8. Bake the pie for between 30-40 minutes until the pastry is golden and the pecan topping has started to turn crisp.
9. Leave the pie to cool to allow the filling to firm up, then enjoy served with whipped cream or ice cream.

Love pie desserts? Why not check out my pumpkin pie recipe.

1. Pre-heat the oven to 200c / 390f.
2. Take the baking potatoes then slice downwards into each potato. Make each incision 1/2 cm apart, being sure not to slice all the way to the bottom of the potato.
3. Place the potatoes into a baking tin lined with greaseproof or parchment paper.
4. Melt the butter in the microwave or on the stove and brush it over the potatoes.
5. Bake for 45 minutes.
6. Meanwhile, finely chop the garlic and chop the bacon. Add to a bowl along with the cheese then mix.
7. After 45 minutes, remove the hasselback potatoes from the oven and brush over another layer of hot butter.
8. Top the potatoes with the cheesy bacon mixture and return to the oven for 15 minutes.
9. Serve topped with sour cream and finely chopped spring onions, and enjoy.

1. Preheat the oven to 180c / 350f.
2. Finely chop the onion and garlic.
3. Heat some oil in a saucepan and fry the onion and garlic for 5 minutes.
4. Add the passata, oregano, and crumble in the stock cube. Stir and leave to simmer for 15 minutes.
5. Meanwhile, butterfly the chicken breasts and wrap each breast in clingfilm.
6. Bash the chicken with a rolling pin to make them nice and flat.
7. Add the parmesan and breadcrumbs to a bowl and break the egg into another bowl (and briefly whisk).
8. Slice the chicken breasts so you have 4 pieces, then dip in the egg then the breadcrumb/parmesan mix.
9. Once evenly coated, fry the chicken in a sauté pan for approx. 5 minutes on each side.
10. When the sauce has finished simmering, add a small amount to the bottom of an oven dish.
11. Lay the chicken into the oven dish then cover with the rest of the tomato sauce.
12. Add the mozzarella on top and sprinkle over some more breadcrumbs/parmesan.
13. Bake in the oven for 10-15 minutes.
14. When the cheese has started to melt and the topping has started to turn crisp, remove from the oven.
15. Garnish with some freshly chopped basil and enjoy.

Check out all my other American and Italian recipes for more tasty meals.

1. Preheat the oven to 180c / 350f.
2. Finely chop the onion, garlic and parsley. Then add to a large mixing bowl.
3. To the bowl, add the minced beef, mustard, oregano, parmesan cheese and Worcestershire sauce.
4. Crack in the egg and season with salt and pepper.
5. Thoroughly combine the ingredients together using a wooden spoon, or preferably your hands.
6. Line a loaf tin with some greaseproof or parchment paper.
7. Then line the tin with Parma ham, ensuring it overlaps over the edges of the tin.
8. Fill the tin with the beef filling and compact it down. Then wrap the top of the meatloaf with the overhanging Parma ham.
9. Bake in the oven for 50 minutes, until the top is golden and crisp, and the meatloaf is cooked through.
10. Turn the meatloaf out from the loaf tin and leave to cool for 10 minutes.
11. Slice into 8 then serve and enjoy.

Love meatloaf? Check out all my other American style recipes.

1. Pre-heat the oven to 180c / 350f.
2. Slice the mushrooms and slice the onion into half-moons. Finely chop the garlic.
3. Heat some oil in a large pan and fry the mushrooms, onion and garlic for 5 minutes.
4. Add the soup, mustard and milk, then season. Stir until combined then set the sauce aside.
5. Add the chicken to an oven dish and pour the sauce over the top until all the chicken is covered.
6. Grate over the parmesan cheese then bake in the oven for 20-25 minutes – until the topping is golden and crisp.
7. Remove from the oven and serve straight away.

Check out all my tasty mushroom recipes that are easy to prepare for dinner.

1. Add the caster sugar and butter (cubed) to a large mixing bowl. Cream together until smooth and pale in colour.
2. Add the plain flour, self-raising flour, egg and vanilla extract. Mix together to form a sticky dough.
3. Separate the dough into 20 pieces. Roll each piece into thin biscuits and place them on a baking tray lined with greaseproof or parchment paper.
4. Bake in batches for 15 minutes, in an oven preheated to 180c/350f. Then leave to cool.
5. Meanwhile, melt 250g of the chocolate in the microwave or on the stove.
6. Once cooled, cover 1 side of 10 of the biscuits with the chocolate. Leave to set.
7. Meanwhile, slice each marshmallow into 4 pieces then set aside.
8. When the chocolate on the 10 biscuits has set, spread some raspberry jam on the underside of each biscuit.
9. Place the remaining plain 10 biscuits on a baking tray and place a piece of marshmallow on top of each biscuit. Bake for 2-3 minutes in the oven (until the marshmallow has just started to melt).
10. Place a chocolate covered biscuit on top of the marshmallow and squash down.
11. Melt a further 250g of dark chocolate and use this to cover the other side of the Wagon Wheels.
12. Leave to set then roll the sides of the Wagon Wheels in the remaining chocolate until covered all over.
13. Leave to set for one final time, then your homemade Wagon Wheels are ready to enjoy.

Got a sweet tooth? Check out all my other cookie and biscuit recipes.

1. Place the meatballs in an oven dish and coat them in the South Carolina sauce (optional).
2. Cook in an oven preheated to 180c/350f for 20 minutes, stirring halfway through cooking.
3. Meanwhile, finely chop the onion and garlic.
4. Add a few squirts of spray oil to a saucepan. Then over a medium heat, fry the onion and garlic for 5 minutes.
5. Add the tomatoes, oregano and season. Stir then leave to simmer for 10 minutes.
6. Also, prepare 200g of spaghetti according to the instructions on the packet.
7. After the cooking time, check the meatballs are cooked through then remove from the oven.
8. Drain the cooked spaghetti from it’s water and serve into bowls. Pour over the thickened tomato sauce and place on the turkey meatballs.
9. Garnish with freshly chopped basil and enjoy.

Check out all my other high protein recipes for loads of healthy dishes.

1. Wash the strawberries and place in a blender. Blitz until smooth.
2. Pour the pureed strawberries through a sieve into a bowl. Then pour the seedless strawberry puree back into the blender.
3. Add the white rum, orange liquor, lime juice, sugar and ice to the blender.
4. Blitz until your strawberry daiquiri is a frozen slush.
5. Pour into glasses and enjoy straight away, garnished with sliced lime.

Love daiquiri cocktails? Try my banana daiquiri recipe.

1. Finely chop the mushrooms, shallots and garlic.
2. Place a large, non-stick sauté pan over a medium heat on the stove and melt in the butter.
3. Fry the mushrooms, shallots and garlic for 5 minutes.
4. Add the risotto rice and white wine. Stir for 2 minutes whilst remaining over a medium heat.
5. Crumble in the stock cube, top the contents of the pan up with boiling water (until just covered) and season with some salt.
6. Stir and simmer gently for 15 minutes. Make sure the contents of the pan remain just covered with water until a few minutes towards the end.
7. Stir in the spinach until reduced down.
8. Stir in the parmesan and freshly chopped parsley.
9. Serve straight away, garnished with more parsley.

Love the look of this risotto? Check out all my other Italian recipes.