Hubby and I have BIG plans tonight!
I can’t even begin to tell you how excited I am…
It’s gonna be a roarin’ good time, oh yes it is.
Tonight, we are ripping up the kitchen floor…
Yes, can you tell just.how.excited.I.am??? (Hopefully my major sarcasm is translating easily to you all right now…)
So while I may not be excited about the labor ahead of me tonight, I definitely AM excited to be one step closer. We’re getting there!
Here’s the view of our new door we put in from last week.
Looks a little different, wouldn’t you say?
So, most of today’s eats weren’t all that exciting…
(Exhibit A – a whole wheat Arnold’s Sandwich Thin with PB & banana)
In case you’re wondering, that’s a 1/2 of a container of V8 Golden Butternut Squash Soup + leftover roasted zucchini; I took the picture before I heated it up, hence the unappealing, chunkiness. I must say, I’m really a fan of this soup! I’ve had it before, and it’s quite good.
I did say “most” were unexciting…not all. Enter, Exhibit C.
So since I don’t have much left to offer on the meals front, I figured it would only be fair to share a recipe tonight!
During my first Christmas Cookie Baking extravaganza this year, my mom and I were sure to whip up another family favorite:
These truffles taste so incredibly decadent, people hardly believe when I tell them that there’s only 3 ingredients! I don’t think I’ve ever brought these anywhere where they weren’t a hit!
Start by chopping up an entire package of Oreos. After dividing the Oreos, simply mix one part of them with a block of cream cheese.
It will take a little while to get everything totally incorporated, but don’t sweat it. Think of it as a mini-workout…or as an excuse for that extra piece you just snagged out of the bowl.
Roll your mixture into balls and allow to chill in fridge for about one hour.
Once the balls are chilled, melt your chocolate and start dippin’!
Right after the balls are dipped into the chocolate comes the fun part:
It’s time to roll them in MORE Oreos!
And after giving them a little more time to chill and the chocolate to harden, you’ve got yourself a big ‘ol batch of decadent, delicious Oreo Truffles.
While I’ve only ever tried using regular Oreos, I’d be rather interested to see someone try experimenting with the other flavors that are available…
Mint Oreo Truffles??
Strawberry Milkshake Oreos??
Have fun with this one…they’re pretty stinkin’ amazing!
- 1- 8 oz. block cream cheese (I use 1/3 less fat)
- 1 package Oreos, finely crushed
- 2 pkg. (8 squares each) semi-sweet chocolate, melted**
Crush 13 Oreo cookies from package and set aside.
Crush remaining Oreo cookies and mix with cream cheese until well blended.
Shape into approx. 48 (1-inch) balls. Chill for 1/2 – 1 hour.
Dip balls in melted chocolate; place on waxed paper-covered baking sheet. Roll in reserved cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator. ENJOY!
**I melt my chocolate on the stovetop, using a double boiler. I find it works easiest this way and the chocolate remains easy to work with.