http://www.spiceplace.com/forums/ This is a discussion forum regarding cooking en Fri, 20 Nov 2009 21:49:09 GMT vBulletin 60 http://www.spiceplace.com/forums/images/misc/rss.jpg http://www.spiceplace.com/forums/ http://www.spiceplace.com/forums/breads/6560-slow-rise-no-knead-cinnamon-raisin-bread.html Fri, 20 Nov 2009 19:43:15 GMT Makes 1 large loaf (12 to 16 slices)


For the first stage
3 1/4 cups (generous 1 pound) flour
1 1/4 teaspoons salt
1/8 teaspoon "rapid rise," "quick rise," "bread machine" or "instant" yeast
1 3/4 cups room-temperature water
Corn oil or other flavorless vegetable oil for brushing dough top
For the second stage
4 1/2 tablespoons unsalted butter, melted
1/2 cup sugar
1 large egg, at room temperature
2/3 cup dark seedless raisins
2/3 cup (3 1/3 ounces) flour
6 1/2 tablespoons sugar combined with 1 1/2 tablespoons ground cinnamon


For the first stage: Thoroughly combine the flour, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon. Add the water, stirring vigorously until evenly incorporated; the mixture may be stiff. Scrape down the sides of the bowl with a greased flexible spatula. Drizzle the dough top with about 1/2 teaspoon of oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough surface and up sides of the bowl. Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours

For the second stage: Use a fork to beat together 4 tablespoons of the melted butter and the sugar in a medium bowl until well blended. Beat in the egg and raisins until incorporated; let stand for 5 minutes. Vigorously stir the butter mixture into the dough until the dough deflates and the ingredients are evenly incorporated; the dough will seem rubbery. Vigorously stir the flour into the dough until thoroughly incorporated. Lightly stir in about 2/3 of the cinnamon-sugar mixture; streaks should remain. (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired. Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.)

Generously grease a very large loaf pan (9-by-5-inch or other 1 3/4- to 2-quart pan) or coat thoroughly with nonstick cooking oil spray. Turn out about a third of the dough into the pan. Smooth the surface with a greased flexible spatula. Sprinkle about half of the remaining cinnamon sugar mixture over the surface. Repeat with another third of the dough, then sprinkle with all but 1/2 tablespoon of the remaining cinnamon sugar. Add the remaining dough, then smooth the surface with a flexible spatula. Drizzle the remaining 1/2 tablespoon of melted butter over the top. Use a pastry brush or your fingertips to spread the butter over the surface until the surface is evenly coated and looks smooth. Sprinkle the remaining cinnamon-sugar over the top. Cover the pan with plastic wrap.

For a “regular” rise: Let rise at room temperature for 1 1/4 to 1 3/4 hours or until the dough nearly reaches the pan rim. (The time will vary considerably depending on the temperature of the room and the length of the first rise.) Remove the plastic wrap; let stand until the dough rises 1/4 inch above the rim.

For a “quick” rise: Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven. Microwave for 2 minutes, until the water almost boils. Put the loaf in the microwave oven as far from the water as possible. Let it rise 30 to 50 minutes or until the dough nearly reaches the pan rim. Gently remove the plastic. Continue the rise until the dough top is 1/4 inch above the rim.

For baking: Position an oven rack in the middle third of the oven; preheat to 400 degrees. Gently transfer the pan to the oven; jarring can cause deflating. Bake for 35 to 45 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger. (If the top begins to brown too rapidly, cover with aluminum foil for the last 15 to 20 minutes of baking.) Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen. Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container. ]]> Breads Mama Mangia http://www.spiceplace.com/forums/breads/6560-slow-rise-no-knead-cinnamon-raisin-bread.html http://www.spiceplace.com/forums/chatter/6559-food-diva-smack-down-throw-down-old-fashion-rasslin-match-did-you-see.html Fri, 20 Nov 2009 09:28:34 GMT Wow! Did You See/Hear Martha S. on Rachel R.?

On Joy Behar's show a panel watched an interview w/ Martha on a ABC's Nightline... Martha kinda slams Rachel! I could hardly believe my ears!

While not being mean about it, per se- Martha said essentially (not verbatum) Well, Rachel cannot bake and has never professed to- and she just came out w/ a new cookbook that is basically just a re-edit of old recipes- not even really in a new format... and that's not good enough for me. When I put out a book I want it to be full of new and fresh information that provides a lasting need- I want it to educate and add substance to a person's library and stand the test of time... she's different, she's more of an entertainer- not really a teacher like me.

The panel on Behar's show laughed and called this interview a smug condescending caricachure of Martha... and said that the elites of the Martha Stewart world will never understand the real and everyday appeal of the "every man" .

Reportedly Rachel was sweet and gracious and said Martha's skillset is clearly beyond mine- but that doesn't mean that I consider what I do to be unimportant. I just think Martha's being honest- afterall, I'd rather eat Martha's food, than mine too!

Wow! I still LOVE Martha- and although I'm no big fan of Rachel I would never say her skills are pointless or that her methods don't desere a following... Still... DANG! ]]> Chatter chubbyalaskagriz http://www.spiceplace.com/forums/chatter/6559-food-diva-smack-down-throw-down-old-fashion-rasslin-match-did-you-see.html http://www.spiceplace.com/forums/cookware/6558-stove-top-smoker.html Fri, 20 Nov 2009 08:36:10 GMT I upgraded my stove top smoker to a Nordic Ware recently. I have been using one of the Cameron stove top smokers for a couple of years and really love it. The Nordic Ware has a little more height to it which I like and a thermometer. The Cameron is pretty slim line and you can just fit in 6... I upgraded my stove top smoker to a Nordic Ware recently. I have been using one of the Cameron stove top smokers for a couple of years and really love it. The Nordic Ware has a little more height to it which I like and a thermometer. The Cameron is pretty slim line and you can just fit in 6 turkey legs and the lid still slide on properly. You can of course use the Camerons without the lid and cover it with foil but I never tried it because I figured a large amount of smoke would escape. I look forward to being able to smoke a whole chicken without having to chop it apart to fit in the Cameron smoker.
The new smoker is due to be delivered on the 21st.



I have an electric outdoor smoker indoor roaster but since I live in an apartment I havent really tried it much. I took it to my FIL's once and smoker chicken legs and thighs. We have a balcony outside of our apartment but Im not sure the landlord would like my using it out there. Im sure if I did it once he would have everyone else trying to clutter the balcony with charcoal/gas grills which would be a fire hazard since the balcony is not very wide. ]]> Cookware jglass http://www.spiceplace.com/forums/cookware/6558-stove-top-smoker.html http://www.spiceplace.com/forums/share-recipes/6557-assorted-holiday-cookies-candy.html Fri, 20 Nov 2009 04:43:07 GMT Espresso Thumbprint Cookies Cookies 1 cup packed brown sugar 3/4 cup shortening 3/4 cup butter or margarine, softened 1/4 cup baking cocoa 1 tablespoon instant espresso coffee (dry) 1 teaspoon vanilla 2 egg yolks Espresso Thumbprint Cookies

Cookies
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
Decoration
About 1/3 cup crushed peppermint candies, if desired

1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric
mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
2. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation,
but do not press all the way to the cookie sheet.
3. Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from
cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and
espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
5. Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.
High Altitude (3500-6500 ft) No change.


Variation
Classic Thumbprint Cookies: Omit baking cocoa, espresso coffee, Espresso Filling and peppermint candies. In medium bowl, beat 1/2 cup brown
sugar, 1/2 cup shortening, 1/2 cup softened butter or margarine, 1 teaspoon vanilla and 2 egg yolks. Stir in 2 cups flour and 1/2 teaspoon salt. Shape
dough into 3/4-inch balls. Slightly beat 2 egg whites. Dip balls in egg whites; roll in 1 cup finely chopped nuts. Place about 1 inch apart on cookie sheet.
Press with thumb as directed above. Bake 10 to 12 minutes or until light brown. Remake indentations as directed above. Remove from cookie sheet;
cool. Fill each indentation with about 1/2 teaspoon jam (you’ll need about 3/4 cup jam or preserves). Success
To prevent too deep of an indentation, press with just the tip of your thumb.
How To To crush the peppermint candies, place in a resealable plastic food-storage bag and lightly crush with rolling pin.


Fiesta Fudge Cookies

1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped



1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or
until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on
cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely.

Store covered at room temperature.
High Altitude (3500-6500 ft): Bake 8 to 9 minutes.


Blueberry Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries



1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add
whipping cream and eggs; beat on low speed until well blended.
3. Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in
refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.





Peppermint Cookie Bark
12 round starlight mints
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil


1. Heat oven to 375°F. Spray 15x10-inch pan with sides with cooking spray. In resealable food-storage plastic bag, place mints. With rolling pin or flat
side of meat mallet, coarsely crush mints. Pour crushed mints into fine strainer; shake lightly so tiny pieces fall into large bowl (reserve larger pieces
of mints for garnish).
2. In large bowl with tiny mint pieces, stir cookie mix, butter, egg and flour until stiff dough forms. Press into pan. Bake 13 to 15 minutes or until
golden brown. Cool completely in pan, about 30 minutes.
3. In small microwavable bowl, microwave baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
4. With fork, drizzle half of melted chips over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chips. Let stand until
set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.



Candy Cane Wands
1/2 cup semisweet chocolate chips or white vanilla baking chips
2 teaspoons shortening
16 candy canes or peppermint sticks, about 6 inches long
Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desired

1. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat,
stirring occasionally, until melted.
2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan.

Let stand about 2 minutes or until chocolate is partially dry.
3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6557-assorted-holiday-cookies-candy.html http://www.spiceplace.com/forums/whats-dinner/6556-made-chili-today.html Thu, 19 Nov 2009 00:43:53 GMT It was a cool dreary day today so I thought chili sounded good My normal recipe calls for ground pork ground beef crushed tomatoes onions jalapenos dried new mexico chilies garlic It was a cool dreary day today so I thought chili sounded good

My normal recipe calls for
ground pork
ground beef
crushed tomatoes
onions
jalapenos
dried new mexico chilies
garlic
cumin
chili powder
paprika
oregano
and cocoa powder

I don't usually measure anything and just taste it during the day to see what I may need to add

Today I added some
chopped up celery
green bell pepper
used ground deer meat instead of beef
shredded some carrots



Cooked it up all day in the crock pot

And had a nice bowl for dinner with shredded sharp cheddar cheese (we were out of chives or I would have had them on top of the cheese too)



it was tasty ]]> Whats for dinner ricksrealpitbbq http://www.spiceplace.com/forums/whats-dinner/6556-made-chili-today.html http://www.spiceplace.com/forums/definitions/6555-nsa.html Wed, 18 Nov 2009 20:06:19 GMT NSA (No Salt Added) showing where there may be salt but this Co. did not any any. EVOO - Extra Virgin Olive Oil (As stated by Rachal Ray on the Food Channel. NSA (No Salt Added) showing where there may be salt but this Co. did not any any.

EVOO - Extra Virgin Olive Oil (As stated by Rachal Ray on the Food Channel. ]]> Definitions jpshaw http://www.spiceplace.com/forums/definitions/6555-nsa.html http://www.spiceplace.com/forums/cookie/6554-cookie-jar-recipe-s.html Wed, 18 Nov 2009 16:51:50 GMT I'm looking to make cookie in a jar for some people for Christmas gifts.

Any one have any tried and true hints or recipes? ]]> Cookie Shelley http://www.spiceplace.com/forums/cookie/6554-cookie-jar-recipe-s.html http://www.spiceplace.com/forums/cookie/6553-how-make-good-peanut-butter-blossom-cookies.html Wed, 18 Nov 2009 14:17:32 GMT For Christmas, I always make the Peanut Butter Blossom cookies as gifts to give and I have several to give. I usually use the store bought peanut butter cookie dough in the roll, but in order to save money I am going to make my own. In the past when I try and make these the cookie dough is always... For Christmas, I always make the Peanut Butter Blossom cookies as gifts to give and I have several to give. I usually use the store bought peanut butter cookie dough in the roll, but in order to save money I am going to make my own. In the past when I try and make these the cookie dough is always dry and crumbles when I put the chocolate kisses in. Any suggestions on how to make these so they won't crumble. Thanks :) ]]> Cookie P3tm0m http://www.spiceplace.com/forums/cookie/6553-how-make-good-peanut-butter-blossom-cookies.html http://www.spiceplace.com/forums/introductions/6552-hello-everyone.html Wed, 18 Nov 2009 14:14:37 GMT My name is Janis. In the last year & a half I have become unemployed and before was used to preparing fast and microwavable meals but have had to start frugalizing and am looking for new ways to cook certain food. I am married and have been for 19 years and live in Oklahoma. My husband is full blood Cherokee and I have had to learn to cook a lot of his native foods. We do not have children, but I have 3 dogs-one who is 16 1/2 and a cat. I look forward to any help anyone can give me with ideas for healthy and inexpensive meals. ]]> Introductions P3tm0m http://www.spiceplace.com/forums/introductions/6552-hello-everyone.html http://www.spiceplace.com/forums/introductions/6550-hello.html Tue, 17 Nov 2009 14:39:23 GMT Hello, everyone, I'm newbie and hope I can lot of cooking tips here. ]]> Introductions nic09 http://www.spiceplace.com/forums/introductions/6550-hello.html http://www.spiceplace.com/forums/introductions/6549-hello.html Tue, 17 Nov 2009 08:12:58 GMT Hi,I've just joined and am looking forward to checking out this forum:) My name is Darlene and I live in Canada. I like to cook,do all kinds of crafts and gardening. I'm married and have two kids and one grandson. I also have pets which consist of three ferrets and two cats.

Eight months ago I changed my eating habits,because of allergies and just not feeling quite up to par. So I'm needing to figure out how to cook and coming up with new recipes. Hopefully if I have questions I'll be able to find the answers from this forum.

Darlene ]]> Introductions Darlene http://www.spiceplace.com/forums/introductions/6549-hello.html http://www.spiceplace.com/forums/chatter/6548-holiday-cooking-mishaps.html Tue, 17 Nov 2009 08:10:22 GMT What was your worst holiday cooking mishap? For me it was the year Jon and I decided to have a goose for Thanksgiving :o It was so bad his Dads dog wouldnt eat it lol. That was about 9 years ago. Thankfully my cooking has gotten better. I wouldnt try another goose ever. Way to fatty bleh! ... What was your worst holiday cooking mishap?

For me it was the year Jon and I decided to have a goose for Thanksgiving :o
It was so bad his Dads dog wouldnt eat it lol. That was about 9 years ago. Thankfully my cooking has gotten better. I wouldnt try another goose ever. Way to fatty bleh! I had to keep emptying the fat from the roasting pan I had the goose in. It was awful.
I love a 6-7 pound duck for just the two of us.

A friend of my husband who is also blind ordered one of those pre-made Thanksgiving dinners from Krogers (I think). He took a cab to the store to pick it up and when it got it all home the turkey and ham were still frozen. They were supposed to have been cooked ready to eat. His wife is also legally blind and their only child was like 9 at the time. ]]> Chatter jglass http://www.spiceplace.com/forums/chatter/6548-holiday-cooking-mishaps.html http://www.spiceplace.com/forums/introductions/6547-brines-do-you-rinse-turkey.html Tue, 17 Nov 2009 05:48:03 GMT I have seen a lot of Thanksgiving specials on FN this weekend. I noticed most off them didnt rinse of the brines. I cannot imagine not rinsing the salt off my turkey after it has been brined. So many of them use enormous amounts of salt anyway. On their special tonight they used a brine with a... I have seen a lot of Thanksgiving specials on FN this weekend. I noticed most off them didnt rinse of the brines. I cannot imagine not rinsing the salt off my turkey after it has been brined. So many of them use enormous amounts of salt anyway. On their special tonight they used a brine with a pound of kosher salt in it.

My family grew up eating way to much salt. Mom was very heavy with the salt use. I season our food well but nothing like what Mom used to. My brother's food looks like it is covered with snow he salts so heavily. When I married Jon I was as bad as my brother when it came to salting my food until I got an ulcer. I couldnt eat it for a year and a half. When I was able to season my food again I did it sensibly. My sister and her husband dont even eat salt. She still has problems with her blood pressure. My father in law and brother in law dont eat hardly any salt at all. I have to be careful when seasoning the holiday meals for my inlaws and husband I do it with a light hand. Where they do not eat much of it they can really taste it in their food. ]]> Introductions jglass http://www.spiceplace.com/forums/introductions/6547-brines-do-you-rinse-turkey.html http://www.spiceplace.com/forums/appetizers/6546-anti-vampire-popcorn-snack.html Tue, 17 Nov 2009 03:55:10 GMT With all the vampire shows, I had to come up with something appropriate. You could also call it anti romance popcorn... ;) Anti-Vampire Popcorn Snack 1 bag Microwave Popcorn -- popped 2 cups crisp wheat square cereal 2 cups Cheddar cheese-flavored goldfish crackers 1 can shoestring... With all the vampire shows, I had to come up with something appropriate. You could also call it anti romance popcorn... ;)

Anti-Vampire Popcorn Snack

1 bag Microwave Popcorn -- popped
2 cups crisp wheat square cereal
2 cups Cheddar cheese-flavored goldfish crackers
1 can shoestring potatoes -- (1 3/4 ounce)
1 cup unsalted peanuts
1/2 cup margarine or butter
1 teaspoon dried parsley flakes
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

Prepare popcorn as directed on the packaged. Remove any unpopped kernels. In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts. Place margarine in a 2-cup microwave-safe measuring cup. Microwave on HIGH for 1 to 1 1/2 minutes or until melted.

Stir in parsley flakes, chili powder, onion powder, and garlic powder. Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese. Toss until evenly coated. Transfer half of mixture to ungreased 12 x 8-inch microwave safe dish. Microwave on HIGH for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.

Yield: 12 cups ]]> Appetizers CanMan http://www.spiceplace.com/forums/appetizers/6546-anti-vampire-popcorn-snack.html http://www.spiceplace.com/forums/share-recipes/6545-oreo-balls-recipe.html Tue, 17 Nov 2009 01:14:22 GMT Oreo Balls Recipe Ingredients 8 ounces softened cream cheese or whipped cream cheese 18 ounces package of Oreo cookies, crushed 2 cups semi-sweet or milk chocolate chips 1 tablespoon shortening Oreo Balls Recipe Instructions Mix cream cheese with electric mixer until fluffy. Oreo Balls Recipe

Ingredients
8 ounces softened cream cheese or whipped cream cheese
18 ounces package of Oreo cookies, crushed
2 cups semi-sweet or milk chocolate chips
1 tablespoon shortening

Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy.
Add the crushed Oreos and beat on high until well mixed.
Chill for at least 2 hours in the freezer.
Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips and shortening with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size
Oreo Balls Recipe Tips and Variations
Oreo Balls variations: Use melted almond bark or white chocolate chips instead of chocolate chips to dip the Oreo Balls.

Try different versions of sandwich cookies to make Oreo Balls- Oreo mint cookies, peanut butter sandwich cookies, or vanilla sandwich cookies are some delicious choices.
Don't use double stuffed Oreos for Oreo Balls. Be sure to use regular Oreo cookies.
To make the Oreo Balls a little less unhealthy, substitute low-fat Oreo cookies and low-fat cream cheese.
Don't skip the shortening. It makes the chocolate slightly thinner and smoother. It is much easier to use with the added shortening. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6545-oreo-balls-recipe.html