Feb. 16, 2010 1:20 pm
Updated: Feb. 18, 2010 7:55 am
For a wedding gift, we received a 10-cup food processor. After fighting with it for about thirty minutes, I finally put it together to create one of my hubby's favorite treats.. oreo balls! I know there are a ton of other things I can make in a food processor, but I have no clue where to begin. I also know that I've skipped out on a recipe or two because it required a "puree" or something similar. Where those recipes are, I don't know. At any rate, I'm excited about my new countertop decor (at least for now). Can anyone point me to good pesto and salsa recipes?
And... I've been thinking a lot about these turkey burgers I'm supposed to be making tonight, and I'm basically freaking out. I switched to the Garlic and Ranch Turkey Burgers because I know John (husband) likes the flavor of regular ranch burgers. Basically what I'm saying is I'm creating my own recipe (which... let's be honest... is what I usually do anyway).
Oreo Balls (not on this site.. what the heck?!)
Prep: 20 min
Inactive: 30 min-2 hours
1 package Oreo cookies
1 (8 oz.) container whipped cream cheese
1 (12 oz.) package white or milk chocolate morsels OR almond bark, in either flavor OR dipping chocolate
1 tbsp. shortening (if using chocolate)
1. In a food processor, combine Oreos and cream cheese. I usually don't bother to soften the cream cheese because it makes the "ball making" a bit easier. Once the mixture is smooth, shape into balls of any size! (We prefer bite sized balls, but that can get a bit labor intensive!) Place them on a cookie sheet lined with wax paper and place them in the freezer for 30-45 minutes, or in the fridge for 2 hours OR until firm.
2. Melt the chocolate or almond bark in the microwave in 30 second intervals, mixing in between. this is important because when chocolate melts, it usually retains its shape and you may scorch it if you don't monitor it closely. You can also use a double broiler to melt chocolate (I have no experience with this but I hear it's effective :). The shortening IS optional, but it really makes chocolate -- especially white chocolate -- a bit easier to coat with.
3. Using a toothpick, dip the firm balls into the warm chocolate/bark and return to wax paper lined cookie sheet. Return them to the fridge until the coating is solid.
Be sure to store these in the fridge! I use a plastic storage unit with wax paper to separate the layers. YUM.