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Oreo Crack Balls
I first tasted an Oreo crack ball about a year ago. I was dubious because I’m not a fan of Oreos. But my god they are divine. They taste like a super-rich fancy truffle but are actually ridiculously easy to make with the worlds most American ingredients.
One pack of Oreos
One pack of cream cheese ( those little carton packages)
Hershey cooking chocolateCrush the crap out of the Oreos. I guess you can do it by hand but I banged them in the food processor and had it finely powdered in 30 seconds. Then add the room temperature cream cheese. Mix it all together.
Form little balls and put them on a cookie tray. Refrigerate for a minimum of 15 minutes (but I think longer would make it easier for the next step).
Melt the chocolate according to the instructions on the package. Dip the balls into the melted chocolate. Then refrigerate again until they harden.
Serve to your guests and wait for them to demand the recipe from you.
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Breakfast perfection.
Cube stale bread, throw in a buttered baking dish with chopped fresh spinach, cooked (fake) sausage, and whatever else you want. Scramble eggs, milk, garlic powder, salt, pepper. Pour over bread and veg, cover and chill overnight. Wake up, preheat oven to 350, bake for 1 hour. Eat.
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husband…this tonight? xo
siximpossiblethingsforbreakfast:
southern grilled peaches + fresh vanilla icecream
the players:
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2 tablespoons light brown sugar
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1/2 teaspoon cinnamon
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4 fresh peaches - they need to be fairly firm or they will fall apart on the grill
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grapeseed oil (or vegetable oil)
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vanilla ice cream
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* bourbon or your favorite dessert liqueur optional
the play-by-play:
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combine spices in a small bowl.
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cut peaches along the seam and twist halves off the pit.
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brush cut sides with grapeseed oil or vegetable oil. cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes.
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brush tops with oil, turn over, and move to indirect heat.
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sprinkle cut sides with cinnamon sugar.
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cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes.
- scoop vanilla ice cream right on top (and drizzle with your favorite liqueur if you’re feeling extra festive).
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Sorry to be all obsessed-with-food-esque right now but I have to post this for future reference. Recipe via our girl PW, it looks DELISH.
Ingredients
-2 Tablespoons Olive Oil
-½ whole Large Onion, Diced
-2 cloves Garlic, Minced
-2 pounds Ground Beef
-Salt To Taste
-Freshly Ground Black Pepper, To Taste
-1 teaspoon (generous) Ground Thyme
-2 cans (14 Ounce) Whole Tomatoes
-¼ cups Freshly Grated Parmesan Cheese
-1-½ pound (to 2 Pounds) Rigatoni
Preparation Instructions
Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.
Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
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Beef & Beer Stew / Guest Post
Head over to Sitting In A Tree to check out my guest post, featuring Beef & Beer Stew.
