Irish cream truffles

16oz of dark chocolate melting wafers
1 cup of heavy cream
3-6 tablespoons of irish cream ( or your chose of flavor)
Chocolate chips for coating
Heat cream to a simmer in a sauce pan ( watch it closely or it will boil over ) poor heated cream over chocolate and let sit for a couple of minutes then stir in flavoring and stir till all chocolate is melted and combined with cream! Refrigerate for an hour or so till set then roll into balls and then freeze for 15 minutes while you melt chocolate chips for coating! Then dip truffles in melted chocolate then refrigerate till coating is set and enjoy!!!

Cheesy Chicken Spaghetti

Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.