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Balls of Sin!

I am tellin you what, I made these sinful little buggers and now I can’t seem to stay away from them. Somebody is going to have to come get them before I am as big as the side of a barn. There are only about 50 left. When can you be here???

What am I talking about? THESE:

Oreo Balls

The most sinful awful creation know to man. Seriously, they are. I am not kidding at all. They melt in your mouth and are all chocolaty and creamy and gooey and delicious.

I now need the top rated diet pill on the market.

I would tell you how to make them but then you will need an intervention.

Ok, so misery loves company, I am going to tell you just for spite.

Oreo Balls

1 package regular Oreos

1 package Cream Cheese

Melting Chocolate

Crush up the oreo’s in a food processor and add the cream cheese. Make small balls out of the dough and refrigerate for at least an hour. Melt the chocolate in a double boiler. Dip each ball in the chocolate and let cool.

Yes, they are really that easy. I store mine in the fridge due to the fact that they have cream cheese in them. But I will seriously let you have them all if you will come get them. If I don’t answer the door, check me for a diabetic coma.

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The Sunday Table

I have been horrible about sharing recipes lately…so I have decided that we will dedicate Sundays as the day to share a recipe. If you have a great recipe to share as well you can e-mail it to me at thepost-itplace @ hotmail . com (just remove the spaces) or you can leave it in the comments. If you e-mail me a recipe that my family absolutely adores…I will feature it here one Sunday for all to see with a link to your site…so browse through those favorite cook books and let’s get to cooking! Now, let’s gather round the table and see what we have for today:

Today’s recipe is one of those OH MY STINKIN HECK delicious ones that everyone will ask where you found the recipe and will you share it. Me, I got it from my friends at Nestle. Yes, I can say they are my friends…it isn’t like they read my blog to dispute that fact so trust me when I say, They are my friends.

You can be the hit of the party with this full-flavored take on the classic baked potato with all the fixin’s. The  Carnation milk provides a creamy texture to a mix of hearty potatoes, cheddar cheese, bacon and green onions. With this dish there are no left-overs. NONE. My Tate ate 3 helpings. Yep, it really is good.

Loaded Potato Potluck Favorite

Ingredients:

* 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
* 1 cup NESTLÉ® CARNATION® Evaporated Milk
* 1/2 cup sour cream
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
* 6 slices bacon, cooked and crumbled, divided
* Sliced green onions (optional)

Directions:

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Spicy Hash Scramble

This is the perfect breakfast for those chilly morning or if you just want to add a little spice to your life. You may need muscle builder supplements just to lift this dish,  it is hearty.  But, it is easy and delicious and can be changed to cater to your own tastes if needed. We have used bacon, sausage and ham in it…and we like all 3. However bacon seems to be the all time favorite.

Spicy Hash Scramble

Ingredients:

8 medium red potatoes

2 tablespoons oil
1 tablespoon unsalted butter
1 onion, diced
1 clove garlic, sliced
2 teaspoon garlic salt
½ teaspoon cayenne pepper
½ teaspoon paprika, preferably hot
Kosher salt and freshly ground pepper
12 eggs

6 slices bacon, cooked and crumbled
Salsa, if desired

Directions:
1. Bring large pot of water to boil; add potatoes. Lower heat and simmer until just tender, about 15 minutes. Drain; let cool. Skin potatoes and cut into ½” dice.
2. In large skillet, heat oil and melt butter over medium-high heat. Add onion and garlic; cook, stirring, 3 minutes. Add potatoes, garlic salt, cayenne pepper, paprika and salt and pepper to taste; cook, stirring gently, until potatoes begin to turn brown and crisp, about 10 minutes. Stir in the crumbled bacon.
3. In another skillet, prepare scrambled eggs to taste. Serve eggs over hash browns with salsa, if desired.

Olive Balls

These little cheesy balls of goodness stuffed with an olive inside are one of the most requested recipes. I say that alot I think. But my goodies baskets are always a huge hit and everyone always wants several recipes from the little slices of heaven inside. These, these are delicious and my husband will eat everyone of them if I leave them out to be found. I have to tuck them away in a container that isn’t see-through and then I have to hide the container. Seriously.

Cheese Olive Balls

1 Tablespoon butter

1 can of cheddar bacon squirt cheese

1 dash of Tabasco sauce

1 dash of Worcestershire sauce

1 cup of flour

Lots of olives

Empty the can of cheese spread in a bowl. Add butter, tabasco and worcestershire. Mix well then add the flour and mix until it makes a soft dough.

Pinch off a small amount of the dough and flatten, then wrap around an olive sealing it as best you can.

Place on a baking sheet. Bake at 350 degrees for about 25-30 minutes (look at the bottoms if you are unsure…if the bottom is a light brown, they are done)

Now, if you are planning on taking any florida vacations and wearing a bikini anytime soon…stay far, far, far away from these. They are HIGHLY addictive.

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White Chocolate Oreo Fudge

This week is spent busily making all the goodies that will be consumed by family and friends as they visit and celebrate on Christmas Day. I had posted on Facebook that I was making Oreo Fudge and several people have requested the recipe….

White Chocolate Oreo Fudge Recipe

• 2 1/2 C sugar
• 1/2 C butter (use real butter, this is no time to worry about fat!)
• 2/3 C evaporated milk
• 2 cups (~7 oz) marshmallow creme
• Bag of white chocolate chips (10-12 ounces, depends on brand)
• 1 tsp vanilla
• 16 Oreo cookies broken into large pieces (roughly fourths, don’t use double stuff)
Line 9X13″ pan with aluminum foil and butter. In saucepan, combine sugar, butter, and milk and bring to a boil over medium heat, stirring constantly (do not burn!). Allow to boil for 3 minutes at a full boil, stirring constantly. Remove from heat and add in marshmallow creme, white chocolate chips, and vanilla. Stir until well incorporated. Pour half of mixture into the foil lined pan and sprinkle cookie pieces evenly over the bottom layer of fudge. Pour remaining half of fudge over top and allow to cool to room temperature. Refrigerate at least 2 hours to allow it to set.
Remove from pan by lifting foil, and peel away foil. Using a sharp knife, cut into small squares. Store in an air-tight container.

This recipe is so easy that there is no need for an online degree and it is sure to impress your friends and family with your skills. Just remember it is super rich…so even though you will be tempted to cut it into larger squares…DON”T.

Yummmy YumYum!

I came across a recipe on Kelli’s blog today and decided that we would try it tonight…and oh my, it is delicious!

It is called Girl Scout Stew. You have to try this for a quick, easy and delicious meal on a cold night.

I paired it with grilled cheese sandwiches which turned into a comfort meal that won’t soon be forgotten. I also changed up a couple of things in the recipe. I added a can of diced tomatoes and I didn’t use butter…I used my favorite Olive Oil by Star

Please don’t look at my dirty stove.

I would much rather us talk about Star Olive Oil…because it is the star here really.

STAR® Olive Oil Launches Nationwide “Flavors of the Mediterranean” Recipe Contest September 20 through December 20.

STAR Olive oil is encouraging cooks to try olive oil in place of butter this season and is looking for creative new recipes in its “Flavors of the Mediterranean” Recipe Contest. Contest begins Sept 20 and runs thru Dec 20 with judging and prizes Jan 2010. The Grand prize winner will enjoy an all-expense paid culinary adventure to Catalonia Spain with daily cooking classes, visits to local wineries, food markets, historic sites and a private olive oil tasting and lunch at STAR’s facilities in Tarrega. Runners-up receive Sur La Table gift cards and first 500 entrants will receive free Olive Oil/Vinegar cruets. For more details visit http://www.starfinefoods.com.

Check out Kelli’s recipe and Star Olive Oil today for a great meal to comfort your family this holiday season.

A L’Olivier Dish Delish!

Have you ever cooked with a fruit vinegar? I had not until this week…and man o’ man, I have been missing out! I took some pork chops, salt and peppered them, put a little olive oil in a pan and browned on both sides. THEN, came the heavenly bliss! I just added some of this on top:

A L’Olivier Mangue Vinaigre (Mango Vinegar)

A L’Olivier are specialists in oils, vinegars and condiments since its founding in Paris 1822, A L’Olivier is pleased to recommend its innovative fruit vinegars. Try mango vinegar on shrimp salad with ginger, diced avocado and granny apple. A L’Olivier fruit vinegars, thick, fresh and pulp-filled, add the bright taste of fruit to your favorite salads and cooked dishes. Ingredients: Alcohol vinegar 8%, mango pulp, natural sugar, pectin of apples. Made in France. 200 ml.

I let the chops simmer in it for about 10 minutes and oh my stinkin heck they were delicious!!

Add just a little Olive Oil to your pan.

Salt and Pepper to suit your taste.

Brown on each side. Then coat with some of the fruit vinegar and let simmer. I used A L’Olivier Mague (Mango) Fruit Vinegar.

And serve!

YUMMMY, these were soooo good. I can’t wait to try it on Chicken next.