Orzo with Roasted Vegetables

I made this dish for a ladies’ pot luck luncheon I attended. Roasting the vegetables enhances the flavors, and it’s so easy to just throw in the oven while you prepare the rest. The feta is a nice complimentary flavor against the roasted veggies, and the pignolis offer a subtle crunchy texture. This is a great dish for a crowd or even a picnic, since it’s best served at room temperature.

Source: Orzo with Roasted Vegetables, Barefoot Contessa Parties!

Ingredients

1 small eggplant, peeled and ¾-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inch diced

2 garlic cloves, minced

⅓ cup good olive oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ pound orzo or rice-shaped pasta

For the dressing:

⅓ cup freshly squeezed lemon juice (2 lemons)

⅓ cup good olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

¼ cup pignolis (pine nuts), toasted

¾ pound good feta, ½-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Baked Pumpkin French Toast

Perfect for feeding a crowd, this baked French toast was rich with flavor and received so many compliments! This easy recipe must be assembled in advance to allow enough time for the bread to soak in the batter. The crunchy, caramelized crust from the pecans and sprinkled sugar is divine. I’ll be making this recipe again and again!

Adapted from: Baked French Toast, Martha Stewart Living, November 2010

Ingredients

10-12 slices day-old brioche or Challah (about ¾ inch thick)

6 large eggs

¾ cup cooked or canned pumpkin

1 cup milk (whole or 2% preferred)

⅓ cup heavy cream

½ cup sugar or vanilla sugar, divided

1 teaspoon pure vanilla extract

¼ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground ginger

½ teaspoon coarse salt

1 cup pecans (coarsely chopped or crushed)

Toppings:

1 cup sweetened whipped cream

Maple syrup

Additional nutmeg for garnish

Directions

Beat 6 large eggs in a bowl. Whisk in pumpkin, milk, heavy cream, ¼ cup sugar, vanilla, cinnamon, nutmeg, ginger, and salt.

Working in batches, dip brioche slices into batter to coat. Overlap brioches slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours or overnight.

Preheat oven to 375 degrees F. Top with pecans and sprinkle with remaining ¼ cup sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with favorite toppings.

Pumpkin and Corn Fritters

These fritters were not only delicious but also surprisingly easy to make. I made these fritters for our pumpkin-themed tailgate. One shortcut I took was using frozen corn kernels rather than cutting corn from the cob. Using the frozen corn, I only had to thaw it in a colander while I prepared the batter. When it’s time to fry, use a candy thermometer to help you keep the temperature just right. I used a small cookie scoop to drop the batter into the hot oil, and it only took minutes for the fritters to puff up and brown to a beautiful golden color.

The flavor was spot-on perfect! The fritters are tasty enough to eat plain, or you can dress them up with maple syrup and powdered sugar. Either way, they won’t last long!

Source: Pumpkin and Corn Fritters, Emeril Lagasse

Ingredients

2 teaspoons vegetable oil

1 tablespoon unsalted butter

1 cup fresh corn kernels cut from the cob

½ teaspoon salt

⅛ teaspoon white pepper

1 (15-ounce) can pumpkin puree

3 tablespoons dark brown sugar

2 eggs, lightly beaten

¼ teaspoon ground cinnamon

Pinch ground cloves

⅛ teaspoon ground nutmeg

1 cup all-purpose flour, sifted

½ cup cake flour, sifted

1 ½ teaspoons baking soda

6 cups vegetable oil, for frying

Cane syrup or maple syrup, for drizzling

Powdered sugar, for garnish

Directions

Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with ¼ teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 degrees F.

In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.

To serve, pile the fritters onto a serving plate and drizzle with syrup. Sprinkle with powdered sugar and serve while hot.

Chocolate Hello Dollies

For anyone who has ever needed to make a dessert at the last minute or when you just don’t have much time, this is the recipe for you. Hello Dollies are also known as seven-layer bars, usually made with butter, graham cracker crumbs, chocolate and butterscotch chips, coconut, walnuts, and sweetened condensed milk. This recipe changes out the graham cracker crumbs for a decadent chocolate crust.

This bar cookie couldn’t be any easier to make. Seriously, I spent more time cutting the squares than I did assembling my baking sheet for the oven. These were sinfully delicious!

Source: Chocolate Hello Dollies, Chocolate Cake Mix Doctor

Ingredients

1 package (18.25 ounces) devil’s food cake mix with pudding

8 tablespoons (1 stick) butter, at room temperature, cut into 8 pieces

1 cup butterscotch chips

1 cup semisweet chocolate chips

1 cup sweetened flaked coconut

1 cup chopped pecans or walnuts

1 can (14 ounces) sweetened condensed milk

Directions

Place a rack in the center of the oven and preheat to 350 degrees F. Set aside an ungreased 15- by 10-inch jelly-roll pan.

Place the cake mix and butter in a large mixing bowl. Cut the butter into the cake mix with two knives or a pastry blender until the mixture is crumbly. Sprinkle this mixture over the bottom of the jelly-roll pan and press it into the pan with your fingertips to form a crust.

Sprinkle the top of the crust evenly with the butterscotch chips, chocolate chips, coconut, and nuts. Pour the sweetened condensed milk evenly over all the ingredients. Place the pan in the oven.

Bake the bars until they are lightly browned and bubbly all over, 25 to 30 minutes. Remove the pan from the oven and place it on a rack to cool for 30 minutes. Cut into bars.

Store these bars, covered in plastic wrap or aluminum foil, at room temperature for up to 5 days. Or freeze them, wrapped in foil, for up to 6 months. Thaw the bars overnight on the counter before serving.

Sliders

For our 4th of July cookout, we’re having sliders! For our mini burgers, we bought ground beef and ground lamb fresh from our local farmer’s market and set up a burger bar so that our guests can fix their sliders the way they like. We served these with grilled corn on the cob and herb butter. Happy Independence Day!

For beef sliders:
Source: Sliders, Barefoot Contessa

Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces cheese (like Gruyere, Swiss, or Colby)
12 small slider buns or Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in ⅛-inch-thick rounds
2 small red onions, sliced in ⅛-inch-thick rounds
Ketchup, for serving

Directions
Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place ½-ounce cheese on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill.

Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

For lamb sliders:
Ingredients
1 pound ground lamb

1 tablespoon olive oil
½ teaspoon grated lemon zest
½ teaspoon dill
1 teaspoon dried oregano
1 teaspoon fresh rosemary, finely chopped
1 garlic clove, minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 slider buns or pita pockets
1 medium tomato, sliced in ⅛-inch-thick rounds
1 small red onion, sliced in ⅛-inch-thick rounds
Feta cheese (optional)
Tzatziki sauce (optional)

Directions
Build a charcoal fire or heat a gas grill.

Combine first 9 ingredients and gently mix together with a fork to combine. Shape the meat into 6 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 3-4 minutes on each side. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill.

Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato, red onion, and feta. Cover with the top of the bun and serve hot with tzatziki sauce.

Shrimp Tacos with Margarita Slaw

For a party we recently hosted, I had a taco bar and wanted to have several taco options for our guests. I came across these shrimp tacos on the Smells Like Home blog, which looked so beautiful and tasty. Be sure to start early with the marinade for the shrimp—it will need to marinate for 4-24 hours to soak in the flavors. The margarita slaw comes together quickly, a perfect complement to the honey-lime grilled shrimp.

Source: Shrimp Tacos with Margarita Slaw, Smells Like Home blog

Ingredients
Margarita Slaw
12 ounces (about 7 cups) rainbow salad mix (or coleslaw mix)
⅓ cup chopped fresh cilantro
¼ cup vegetable oil
Dash of sesame oil
3 tablespoons fresh lime juice
½ teaspoon lime zest
1 shot Tequila
Dash of Tabasco
Salt and black pepper, to taste

Honey-Lime Grilled Shrimp
½ cup extra virgin olive oil
2 tablespoons honey
Juice of 2 limes
2 cloves of garlic, finely minced
Chili powder
Ground cumin
Ground coriander
Garlic powder
Salt and pepper
1 pound jumbo shrimp, peeled and deveined (uncooked)

Directions
Make the margarita slaw. Place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tabasco. Pour over cabbage and toss to coat completely. Season with salt and pepper.

In a large zipper bag, combine first 4 ingredients. Add a few sprinkles each of the spices, salt and pepper. Mix well to incorporate the honey into the oil and lime juice. Add the shrimp and toss well to coat. Allow shrimp to marinate 4-8 hours or up to 24 hours (refrigerated).

Allow the shrimp to come to room temperature before grilling to avoid the shrimp from shrinking drastically on the grill. Over a hot grill, grill the shrimp for 1 ½ to 2 minutes on the first side then flip and grill for another 30 seconds. Remove from grill and serve hot over the cool margarita slaw.

Guacamole en Molcajete

Rosa Mexicano is a favorite local restaurant, and the guacamole en molcajete (mortar and pestle) is one of its signature appetizers. It’s an avocado dip of deliciousness. Guacamole is super easy to prepare fresh, and it can flavored to taste, either mild or spicy or somewhere in between. This recipe starts by making a chili paste, which provides the base of flavor. I also like to add some fresh squeezed lime juice and a dash of Tabasco.

Source: Guacamole en Molcajete, Rosa Mexicano Restaurants

Ingredients
Chili Paste
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeño, or more to taste
1 teaspoon salt, or as needed

Additional Ingredients
3 medium ripe but firm Hass avocados (about 8 ounces each)
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
Salt if necessary
Tortilla chips and/or fresh corn tortillas

Directions
Make the chile paste. Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Sausage-Stuffed Mushrooms

I love mushrooms, and for the second Barefoot Bloggers selection this month, we are making Sausage-Stuffed Mushrooms. I made these as appetizers for our family’s Christmas Eve dinner. Since my sister is vegetarian, I made some with sausage (pictured below) and some without (pictured at the bottom of this post). Either way, they were savory and delicious, and received rave reviews! A special thanks to Michelle of Welcome to the Club for choosing this recipe, and Merry Christmas and happy eating to all!

Source: Sausage-Stuffed Mushrooms, Ina Garten

Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 ½ tablespoons Marsala wine or medium sherry
¾ pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
⅔ cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
⅓ cup freshly grated Parmesan
2 ½ tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Mac and Cheese Bites

These Mac and Cheese Balls were a big hit at our party! So simple and delicious, this was a perfect party food. The great thing about this recipe is that you can stretch out the preparation to suit your schedule. There is a lot of inactive prep time—the macaroni and cheese needs time to set in the refrigerator before you form the balls, and then the balls need time in the freezer before you dip into an egg wash and bread crumb coating.

When you are ready to fry the balls, be sure to use a candy thermometer and keep a close eye on the temperature. Remember, the temperature will drop when you drop the balls into the hot oil, so you'll need to monitor and adjust the stove setting. If the temperature gets too hot or too cool, it will affect the cooking time.

Adapted from: Fried Mac and Cheese Balls, Chef’s Market

Makes: 6 servings

Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 3 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
3 extra-large eggs
2 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve

Directions
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the macaroni and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

Shape the cold macaroni and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the macaroni and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F. Fry the macaroni and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

Tomato and Goat Cheese Tartlets

I made Ina Garten’s Tomato and Goat Cheese Tarts last week for Barefoot Bloggers and really enjoyed them. This time I made them as smaller appetizers for a party. Instead of cutting the puff pastry in 6-inch circles, I used a 3-inch biscuit or cookie cutter. Also, I used grape tomatoes cut in half lengthwise to substitute for the larger tomato slices. This is a great recipe that can easily be scaled so that it can either be a meal served with a side salad or made into smaller tartlets to serve as an appetizer, as I’ve done here. This was a crowd pleaser!

Chunky Guacamole

Appetizers for a crowd don't get any easier than guacamole, and this one is so full of flavor. It really is just a matter of mixing all the ingredients together. I prefer a chunky guacamole rather than a smooth, blended texture. I usually cut the avocado flesh while it's still in the half-shell, cutting a diced pattern. Then I simply scoop out the flesh into the bowl and mix together with the other ingredients using a rubber spatula. Delicious!

Adapted from: Guacamole, The Barefoot Contessa Cookbook

Makes: 3 cups

Ingredients
4 ripe Haas avocados
3 tablespoons freshly squeezed lime juice (2 limes)
8 dashes Tabasco sauce
½ cup small-diced red onion (1 small onion)
½ cup fresh cilantro leaves, coarsely chopped
1 large garlic clove minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Directions
Cut the avocado in half, remove the pits, and scoop the flesh out of their shells into a large bowl.

Immediately add the lime juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the cilantro and tomatoes. Mix well and taste for salt and pepper.

Sliders with Chipotle Mayonnaise

Sliders, or miniature hamburgers, are a great party food when you want to have appetizers or smaller sized portions. To ensure that the seasonings permeate the meat mixture before I form my patties, I added Worcestershire sauce and English prime rib rub to the ground chuck and lightly mixed together.

Adapted from: Sliders with Chipotle Mayonnaise, Bobby Flay

Makes: 6 to 8 servings

Ingredients

Chipotle Mayonnaise:

1 cup mayonnaise

2 chipotles in adobo sauce

1 tablespoon adobo sauce

½ lime, juice

Salt and freshly ground black pepper

Sliders:

1 to 1 ½ pounds ground chuck, 80/20
2 tablespoons Worcestershire sauce
1 teaspoon English prime rib rub
1 teaspoon salt
½ teaspoon freshly ground black pepper

Cheese slices, your choice

Mini burger buns Burger Bar (if desired):

Chipotle Mayonnaise

Pickles

Red onions
Tomato slices

Lettuce

Directions

Chipotle Mayonnaise:

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.

In a large bowl, lightly mix the ground chuck, Worcestershire sauce, English prime rib rub, salt, and pepper until just blended. Form the meat into 2 to 3-ounce portions, packed tightly.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Roasted Shrimp and Orzo

I get rave reviews every time I make this recipe, especially from McHubby. The presentation of this dish is so appetizing with its plump, pink shrimp, chunks of cucumber and feta, and chopped herbs. The flavors of these ingredients complement each other very well. The cucumbers and onions add a nice crunch, while the dill and lemon juice wake up the flavor in this dish. This dish can be prepared in advance and also travels well. Serve it warm or cold.

Source: Roasted Shrimp and Orzo, Barefoot Contessa at Home

Makes: 6 servings

Ingredients
Kosher salt
Good olive oil
¾ pound orzo pasta (rice-shaped pasta)
½ cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
½ cup small-diced red onion
¾ pound good feta cheese, large diced

Directions
Preheat the oven to 400 degrees F.


Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Dirty Snowballs

Frequently requested, Dirty Snowballs are a favorite among our friends. With only three ingredients, they are super simple to make. I've made these for parties and tailgates. Nobody can eat just one!

I measure the filling mixture with a melon baller when forming my "snowballs" to ensure that they are not too large and consistently sized. They should be the size of a gumball. I use white chocolate to make my "snowballs" but you can substitute dark or milk chocolate instead, if you prefer. 

Makes: 5 dozen
Ingredients
1 package Oreo cookies (not Double Stuff)
1 package cream cheese
16 ounces white chocolate

Directions
Crumb the package of Oreo cookies in a food processor. Add the

package of cream cheese and combine. Using a melon baller, form balls and refrigerate for at least 2 hours.

In a double boiler, melt the chocolate. Working gently and quickly with two spoons, coat the balls one at a time with the chocolate and set on cookie sheet. Refrigerate at least 2 hours, until ready to serve.