My friend Sarah has been making these Oreo Balls for a while. Well last night I decided that I had to try them. The recipe is really easy (thanks Sarah!)
OREO COOKIE TRUFFLES
Take one package Oreo cookies and place in food processor. Pulse until you have cookie crumbs.
Combine the cookie crumbs with one package of softened cream cheese. (I think the packages are 8 oz)
Stir to combine well.
Scoop cookie mix with a small ice cream scoop, rolling each one and placing onto cookie sheet lined with parchment.
Place Oreo Balls into freezer to cool.
While they are cooling, melt one bag of chocolate (your choice) I used milk chocolate mixed with some semi-sweet chips. You could use dark or white also.
When balls feel cool enough to dip, dip each in the chocolate and place back onto the cookie sheet with parchment. Decorate with sprinkles, or crushed candy canes if you want. Cool until chocolate is hard. Place in container and store in refrigerator.
These were SUPER easy to make, and SO yummy! I had leftover melted chocolate, so I dipped some other cookies too. :)
Tuesday, December 13, 2011
Monday, December 5, 2011
Portabella Pesto Panini
Brian took the leftovers from last nights Korean short ribs to work for dinner. So tonight I decided to make a quick veggie Panini. I had portabella mushrooms in the fridge. Here's what I did...
Portabella Pesto Veggie Panini
Take a large portabella mushroom cap and cook over medium heat with a small amount of olive oil. When mushroom starts to get soft, add in some slices of onion. Saute until mushroom is almost fully cooked then add 1-2 tbls balsamic vinegar. Make sure the heat is not too high or the vinegar will burn. Continue to cook with onions and mushroom until vinegar caramelized and coats the veggies.
To build your sandwich, start with two slices of sourdough bread. Spread with pesto on both slices.
Layer sandwich with sliced cheese (I used Gouda), portabella mushroom, roast red peppers, onions and a second slice of cheese. Spritz bread with light olive oil and toast in a pan on both sides.
Keep in mind that I used veggies that I had in the fridge. Be creative! :)
Portabella Pesto Veggie Panini
Take a large portabella mushroom cap and cook over medium heat with a small amount of olive oil. When mushroom starts to get soft, add in some slices of onion. Saute until mushroom is almost fully cooked then add 1-2 tbls balsamic vinegar. Make sure the heat is not too high or the vinegar will burn. Continue to cook with onions and mushroom until vinegar caramelized and coats the veggies.
To build your sandwich, start with two slices of sourdough bread. Spread with pesto on both slices.
Layer sandwich with sliced cheese (I used Gouda), portabella mushroom, roast red peppers, onions and a second slice of cheese. Spritz bread with light olive oil and toast in a pan on both sides.
Keep in mind that I used veggies that I had in the fridge. Be creative! :)
Sunday, December 4, 2011
It's been a while....
Long time no post.
It's true, life has been crazy the past six months. I am finally getting some time to wind down, relax and cook!
In July, Brian was hired at Boeing in Charleston, SC. We quickly started the search for a new home and moved on August 1st. The week that we moved, we also found out that we were expecting a little one! :) We were thrilled to find out that a baby was on the way, but boy did that make things even more hectic!
Fast forward...
Brian has been loving his new job building the new 787 Dreamliner. I was laid off a month ago, and am now a stay-at-home mom to be. We are loving Charleston and are finally getting to explore some of the awesome things here. The history of the city is amazing.
I am 23 weeks pregnant and growing by the minute it seems. The little one is kicking up a storm inside my belly. It likes to do Karate around 2am every night. We are keeping the gender a surprise, which is exciting.
Now that I finally have time to cook I have some recipes!
Tonight I'm making Korean Short Ribs in the crock pot.
Place 2-4lbs Short Ribs in the bottom of a crock pot.
In a bowl, wisk together the following:
1 c. soy sauce
1 c. brown sugar
4 tbls sesame oil
4 tbls rice vinegar
4 tbls minced fresh ginger
1 head of garlic, peeled and minced
1 teas. red pepper flakes
Pour mixture over the short ribs and cook for 4-6 hours (or until meat is fall apart tender)
Taste sauce and add more pepper flakes or vinegar to taste (optional)
Serve ribs and sauce over rice. Garnish with fresh green onion and sesame seeds.
YUM!
It's true, life has been crazy the past six months. I am finally getting some time to wind down, relax and cook!
In July, Brian was hired at Boeing in Charleston, SC. We quickly started the search for a new home and moved on August 1st. The week that we moved, we also found out that we were expecting a little one! :) We were thrilled to find out that a baby was on the way, but boy did that make things even more hectic!
Fast forward...
Brian has been loving his new job building the new 787 Dreamliner. I was laid off a month ago, and am now a stay-at-home mom to be. We are loving Charleston and are finally getting to explore some of the awesome things here. The history of the city is amazing.
I am 23 weeks pregnant and growing by the minute it seems. The little one is kicking up a storm inside my belly. It likes to do Karate around 2am every night. We are keeping the gender a surprise, which is exciting.
Now that I finally have time to cook I have some recipes!
Tonight I'm making Korean Short Ribs in the crock pot.
Place 2-4lbs Short Ribs in the bottom of a crock pot.
In a bowl, wisk together the following:
1 c. soy sauce
1 c. brown sugar
4 tbls sesame oil
4 tbls rice vinegar
4 tbls minced fresh ginger
1 head of garlic, peeled and minced
1 teas. red pepper flakes
Pour mixture over the short ribs and cook for 4-6 hours (or until meat is fall apart tender)
Taste sauce and add more pepper flakes or vinegar to taste (optional)
Serve ribs and sauce over rice. Garnish with fresh green onion and sesame seeds.
YUM!
Subscribe to:
Posts (Atom)