Easy Oreo Truffles...

These are such a fast, easy and fun cookie to make or are they a candy? Hhmmm... Whatever they are. They are definitely yummy! Thank you to my sweet friend Lisa, for sharing her delicious recipe with me.

Ingredients... 

       Printer~Friendly Recipe...

• 1 (16 ounce) package Oreo Cookies, crushed
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1 (14 ounce) package Wilton Candy Melts, melted
• Sweetened coconut flakes (optional)

Directions...

• Crush cookies to fine crumbs in a food processor (cookies can also be finely crushed in a resealable plastic bag using a rolling pin), place in medium bowl. Add softened cream cheese; mix until well blended. Roll cookie mixture into 42 little balls, about 1-inch in diameter and place on parchment paper cookie sheet, place in freezer for 15 minutes.
• Melt chocolate following directions on packaging (any leftover chocolate can be stored at room temperature for another use). Dip balls into chocolate. Sprinkle with coconut flakes.
• Refrigerate until firm, about 1 hour. Store leftover truffles in freezer or refrigerator in a covered container. These do taste better cold. Enjoy!

XoXo,

Pumpkins In February Oh My...

Yes... I know this sounds totally crazy, and I agree with you. Here is how my story goes. I bought two pumpkins last October from the farmers market. One for the front porch and one for the back porch. Their shape, color and stems were just perfect. The price was great too!!! Two for $10.00...

I knew when fall was over. I would cut the pumpkins open and roast the seeds. Well... fall left us and Christmas arrived, and my pumpkins still looked fabulous, like the day I bought them. Then January came and went. The pumpkins still looked great. I was thinking this is so crazy!!! The little guys should be a pile of mush by now?! Or at least have some bad spots/mold?! But nope, they still looked fabulous. Now... here it is almost March, and they still look like the day I bought them. I have decided I could not have pumpkins on my porch when Spring is right around the corner. That would make me look crazy... Right?!

  

I don't really have an exact recipe for roasting the pumpkin seeds. I just pull the seeds out of the pumpkin, rinse with water while pulling off the long stringy strands. Dry the seeds completely. Then coat with olive oil, salt, and garlic powder. Toss really well and spread seeds on cookie sheet. I use parchment paper on the cookie sheet. Seems to roast the seeds nicer. Place cookie sheet in 325 degree preheated oven. Then toss the seeds every 10~15 minutes until dry and roasted.

Don't worry... I will not save our colored Easter eggs for five months. That would make me look really crazy...

XoXo,