"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31
A few weeks ago, we hosted a 50th Birthday Bash for one of our friends, Lorri, who requested a very specific birthday cake – one made with balls!! They are actually Oreo Cream Cheese Truffles and here is the easy recipe:
Oreo Cream Cheese Truffles: Crush a package of Oreo cookies to fine crumbs and then add 1-8oz package cream cheese until well combined. Refrigerate mixture for 1 hour, then roll into balls and dip in melted chocolate (white, milk or dark) and decorate with a contrasting chocolate or sprinkle with additional cookie crumbs.
In addition to the sweets which also included inside out carrot teacakes and whoopee pies made by her Mom, we had a table composed of a lot of savory herbal snacks for this special celebration!
Tex-Mex Snack Crackers: Combine 1/4c olive oil and 1Tbs TEX-MEX gourmet blend in skillet and heat 1 minute then stir in 4 cloves pressed garlic. Pour mixture over a box of cheddar snack crackers. Spread evenly on greased baking pan and bake at 350 degrees for 15 mins.
Sweet & Spicy Peanuts: Whisk together 1 egg white and 1tsp water until frothy then add to 4c peanuts and toss to coat. Combine 1c sugar and 1Tbs CHILI COMBO then add to nuts to coat evenly. Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins, stirring every 15 mins. Remove from oven, stir to separate and cool.
Sweet Spiced Nuts: Combine 1 beaten egg with 1tsp water and toss with 4oz of roasted peanuts & 1/2c each of pecans and walnuts. Combine 1/2c sugar, ½ tsp salt and 1Tbs SWEET SPICE gourmet blend & toss with nuts. Spread on greased cookie sheet & bake at 300 degrees for 20 mins.
Herb Snack Crackers: Combine 1/2 cup vegetable oil and 1Tbs GARLIC HERB gourmet blend. Pour over 1pkg oyster crackers and mix well. Store in airtight container. NOTE: Crushed, these make a great coating for oven fried chicken!
Cocktail Meatballs: Mix 1lb ground beef, 1tsp BEST FOR BEEF gourmet blend, 1 egg and 3/4 c dried bread crumbs, form into bite-sized meat balls and bake at 350 degrees for 30 mins. In electric skillet combine 1-14oz catsup, 1/4c mustard, 1/4 c brown sugar and 1-10oz jar apple jelly till blended then add meatballs and simmer covered for 25 mins. Serve with toothpicks.
Pesto Cheese Ball: Combine 8oz cream cheese with 8oz shredded Mozzarella cheese, 1/4c chopped pepperoni, 2Tbs Parmesan cheese and 1tsp ITALIAN PESTO gourmet blend until well blended. Shape into ball and roll in 1/2c ground toasted walnuts, cover and refrigerate at least 2 hours.
Spinach Dip: Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream and 1Tbs GARDEN HERB gourmet blend. Add 8 ounces frozen chopped spinach, thawed and drained. Refrigerate 2 hours.
Herbed Pretzel Dip: Combine 8 ounces of softened cream cheese with 1Tbs HERBAL ESSENCE, 2tsp prepared brown mustard and 2-3tsp milk for the desired consistency. Refrigerate overnight.
Red Pepper Hummus: Combine 1-15oz can drained chickpeas, 1c roasted red peppers, 2Tbs fresh lemon juice, 1tsp TEX-MEX gourmet blend and 3 cloves garlic in a food processor and process until smooth. Salt to taste. Refrigerate overnight to blend flavors.
To top off the celebration we served Mock Champagne: Combine 1 bottle white grape juice with a 1 liter bottle ginger ale in a punch bowl, add ice and enjoy!!