It all started when I got hungry...

I had bought some chicken breast the day prior and chopped 2 breasts into bite-sized pieces with no plan of how I was going to use them.  I placed the chicken in a ziplock bag with whatever spices was in my pantry and left it in the fridge for a few hours.  I then grew hungry...very hungry and I was craving rice, but I had just ran out of Het Bahn.  Ugh!!  I hate doing dishes after cooking---which is why I don't like to cook (I need a man who is willing to do the latter--discussion for later perhaps).  Anyways, I hunched over my laptop and poured through the web to find some ideas to soothe my palate.  I was inspired by a Mexican rice recipe I found online that I have used before (with success).  I substituted the following into the recipe: olive oil, short grained rice, onion powder and vegetable broth.  I added the chicken (which I pre-cooked) into the rice recipe to simmer and reduce.  I then dressed up a can (*gasp*) of black beans with sea salt and cumin and simmered on top of the stove.  Voilà!

Then I made cupcakes for a Baby shower.  The topping was blue-colored cool whip (it's a BOY!) and the inside had a pretty neat surprise---a chocolate chip cookie dough center.  BAM!

Now these were incredibly FUN to make.  They're OREO truffles and extremely rich!  Since I was san-food processor, I had the fun task to crush up all of the oreos with whatever I deemed fit.  I put the oreos all in a large ziplock bag and crushed them with my fists...then a bottle of wine and then I used a rolling pin to smooth it all out.  I created my own double boiler with a stock pot and mixing bowl and melted Baker's Semi-sweet chocolate squares to create the chocolate covering.  Oh and I sprinkled each truffle with leftover oreo crumbs.  They're not the prettiest looking truffles, but they sure are mighty tasty!