Oreo Truffles

Oreo Truffles are a hugely popular recipe online.  Why wouldn't they be?  They only contain 3 ingredients, are relatively easy to make, and the taste?  Out of this world!  They are certainly one of the baked goods that my family looks forward to most at Christmas.  You simply MUST add them to your Holiday Baking.  Trust me!

Here are the ingredients you will need if you want to make a double batch, which I did since I was making them for an exchange.  I only ended up using 3 of the boxes of Baker's Semi-Sweet chocolate for a double recipe though.  

Oreo Truffles

1-16 oz. package Oreos, divided (NOT DOUBLE STUFFED!)

8 oz. package Cream Cheese, softened (I use reduced-fat)

2-8 oz. packages Semi-Sweet baking chocolate

If desired, crush 9 of the cookies in the food processor and reserve for later use (sprinkling on top for decoration).  Or, if you are like me, and your kids already ate at least 9 of the Oreos, just use pretty Christmas sprinkles and skip this step;P

Crush remaining 36 cookies to fine crumbs in the food processor.  Drop in cream cheese by the spoonful. Mix in food processor until it is all mixed together and has formed one large ball.  Put in bowl.  Place bowl in freezer for about 10-15 minutes so that it is easier to work with.

Get your double boiler heating to melt the chocolate (or if you don't have one, like me, get your stockpot with glass bowl heating).

Roll cookie mixture into approximately 42 balls, about 1 inch in diameter.  Place on baking sheet on wax paper.  Place in fridge or freezer for a few more minutes so they are firm.  

Gingerly, roll the balls in the melted chocolate.  I like to use a fork to gently turned them about.  You need to be go it quickly so that the balls don't lose their shape.  Scoop the balls out of the chocolate with your fork and tap the fork against the bowl a couple of times to get rid of excess chocolate.  Place on wax paper and sprinkle with Oreos or your decor of choice while the chocolate in nice and soft.  Repeat until done.  Leave balls on wax paper until they harden, then package them as you wish.  Store in refrigerator.   

Source: Allrecipes

Smoky Sesame Cheese Log

Today is your lucky day.  I am sharing my families absolute FAVORITE Thanksgiving appetizer.  I stumbled upon this recipe about 8 years ago in a Taste of Home magazine and I have been making it for Thanksgiving ever since.  It is, of course, also perfect as a Christmas appetizer.  We are usually doing a lot of traveling at Christmas though, so I don't get to do much of the cooking.  Enjoy!

Smoky Sesame Cheese Log

2-8 oz. packages Cream Cheese, softened (reduced-fat is fine, that is what I usually use)

1 c. (4 oz.) Monterey Jack cheese (I have also used Sharp Cheddar in a pinch and I think we might like that even better)

1/2 c. Bacon, cooked & crumbled

2 Tbsp. Sesame Seeds, toasted

2 Tbsp. Worcestershire sauce

1 tsp. Liquid Smoke

Topping Ingredients:

1/2 c. Bacon, crumbled & cooked

1/2 c. Sesame Seeds, toasted

1 Tbsp. Chives, minced

Assorted Fresh Vegetables or Crackers

In a large bowl, beat the first five ingredients until blended.  Add liquid smoke.  Shape mixture into a log.  Cover and refrigerate for 8 hours or overnight ( I sometimes speed up this process by just popping it in the freezer for 30 minutes or so before rolling it).  

For topping, combine the bacon, sesame seeds, and chives; roll cheese log in topping.  Serve with vegetables and/or crackers.

FYI: I usually use an entire 1 lb. package of bacon in this recipe (minus the couple slices that inevitably get stolen by my family while I am trying to cook;)