I wrote this post for the Prayer of Hannah, and since it has a few cute pics of the kiddos I thought I would also post it here. By the way, the kids had played with stamps and pink ink that day, which explains some strange marks on their faces:-)
1 package Oreos
1 8 oz. package cream cheese, softened
Chocolate candy coating, or chocolate chips
After opening Oreo package and eating several...
Place the remaining Oreos in ziploc bag and crush into small pieces. You can also use a food processor, but it is fun to 'beat up' the Oreos (I used my mini chopper after I let the kids mash the Oreos so the crumbs would be finer).
Dump the Oreo crumbs into a bowl with the softened cream cheese. Mix the two ingredients together. Easiest way to do that is with your hands! It makes your fingernails filthy, but it gets the job done.
Once throughly mixed, roll the mixture into balls. I used my 1/2 Tbs. measuring spoon to scoop up the mixture and keep the size more uniform. Put the Oreos balls in the refrigerator to firm up and set.
Melt the chocolate coating according to the directions (or the chocolate chips slowly in the microwave). If using chocolate chips, you may want to add a little bit of shortening to thin it out. Once the chocolate is melted, dip the Oreo balls into the chocolate and place on wax paper. Return to the refrigerator to help the chocolate harden. I sprinkled red sugar on the bon-bons for a Valentine's Day touch, but you can also drizzle white or dark chocolate over them for an elegant touch. Once completely cool, place in cute bags or containers to give as gifts!
And just for fun, here are two more recipes:
Peanut Butter Truffles (from Southern Living Magazine)
1 (12 oz.) package semisweet chocolate morsels
1/2 cup whipping cream
3 Tbsp creamy peanut butter
3/4 cup finely chopped, lightly salted roasted peanuts
Microwave first three ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Let cool 10 minutes. Beat chocolate mixture at medium speed with an electric mixture 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hour or until firm. Shape chocolate mixture into 1 inch balls, using a small ice cream scoop. Roll in chopped peanuts. If mixture becomes too soft to shape, refrigerate until firm. Place on wax paper lined baking sheets. Chill 1 hour before serving. store truffles in an airtight container in refrigerator up to 5 days.
1 bag (or more!) jumbo marshmallows
2-3 Tbsp butter
1/2 cup creamy peanut butter
5 cups Cheerios cereal
1 cup M&Ms or raisins
Butter a 9x13 glass pan and set aside. Microwave first three ingredients in microwave safe bowl until marshmallows are melted, stirring occasionally (you can also melt them on the stove as well, if you prefer). Add Cheerios cereal and stir to coat completely. Add M&Ms last, and turn the mixture out into buttered pan. Using your hands or a buttered flat spatula, press the Cheerios mixture into the pan. You may sprinkle extra M&Ms over the top, or drizzle melted chocolate over it. Refrigerate the pan to cool. After it has cooled, cut into bars and enjoy!