ENERGY BALLS

love those.... I try to keep some in the fridge because I'm always out the door first thing in the morning and forget to eat. So I just eat a few on my way out and I'm good until lunch time. Very nutritious and good. :))

2 cups oats
2 cups coconut flakes
1 cup peanut butter

1 cup ground flaxseed
1 cup chocolate chips
2/3 cup honey (unfiltered)
2 teaspoons vanilla
1 teaspoon cinnamon

Mix all ingredients thoroughly.
Roll into bite-size balls.
Store in fridge.

CHERRY BALLS

Another favorite... :))

24 red or green cherries
3/4 cup icing sugar
3/4 cup fine coconut
1/4 tsp. vanilla
1/4 cup butter
1/2 tbsp. milk
Graham or vanilla wafer crumbs

Blend icing sugar, coconut, vanilla, milk and butter well.
Roll around a cherry until coated.
Roll in graham wafer crumbs.
Store in fridge or freezer.

SNOWBALLS

4 cup flour
1 tsp salt
1 1\2 cup shortening
1 cup butter (melted a little)
2 tsp vanilla
2 tsp almond extract
1 cup powdered sugar

Mix all together. Then add 1 cup finely chopped nuts.
Mix once again
Roll till smooth in little balls.
Bake 350 20-25 mins
Let cool for about 10 minutes.
Put some powdered sugar in a ziplock bag and shake up the snowballs.

COCONUT BALLS

(for those who love coconut, this is the perfect little treat for you) there YUMMY!!! :))
1 cup Eagle Brand milk
1 tsp vanilla
1 large bag coconut
1/2 cup butter or margarine , melted
1 1/2 pounds powdered sugar

Mix all ingredients except coconut together well, then add coconut.
Make into balls.
Freeze until hard then dip into melted chocolate.
Place on wax paper until set.

CHOCOLATE RUM BALLS

1/2 cup butter
1/2 cup sifted powdered sugar
3/4 cup semi-sweet chocolate chips
2 eggs, slightly beaten
1 pinch salt
4 tbsp dark rum
1 3/4 cups vanilla wafer crumbs (about 40 small wafers)
chocolate shots for rolling, ground nuts or coconut, for rolling

Combine butter, powdered sugar and chocolate chips in a microwavable bowl. Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut. Chill.
Yields: 24-36 balls.

STRAWBERRY NILLA COOKIE BALLS

those are a different change of pace from chocolate balls. Can't beat strawberry.... those are really good. :))

1 pkg. (8 oz.) Philadelphia Strawberry Cream Cheese Spread, softened
50 NILLA Wafers, finely crushed (about 1-2/3 cups)
10 drops red food coloring, divided
2 pkg. (6 squares each) BAKER'S White Chocolate, melted

Mix cream cheese, cookie crumbs and 4 drops food coloring until well blended.
Shape into 24 (1-inch) balls; place in single layer in shallow pan.
Freeze 10 minutes.
Mix chocolate and remaining food coloring until well blended.
Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 1 hour or until firm.

COOKIE DOUGH TRUFFLES

Tried those last year for Chrismtas.... it's a recipe from Paula Deen. YUMMY!!! :))

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 cups flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted ( I used a milk chocolate bar)

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*NOTE: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

RUM BALLS

1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy or rum
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling

In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth.
Remove from heat and stir in the crushed vanilla wafers and brandy until well blended.
Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

CHOCOLATE SNOWBALLS

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds
1 tsp. almond extract
60 Hershey's Kisses milk chocolates, unwrapped
3/4 cup powdered sugar

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.

2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.

4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

TRIPLE CHOCOLATE COOKIE BALLS

1 pkg. (3.9oz.) chocolate instant pudding
1/2 cup cold milk
36 oreo cookies, finely crushed (about 3 cups)
1 1/2 pkgs. Bakers semi-sweet chocolate (12 squares), melted
1 square White chocolate, melted

Beat pudding mix and milk in medium bowl with whisk 2 min.
Add cookie crumbs; mix well. Shape into 42 (1 in.) balls.
Freeze 10 min.
Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.
Refridgerate 20 min. or until firm.
Drizzle with white chocolate; refridgerate until firm.

PECAN BALLS

About 6 dozen

These tender little balls melt in your mouth. They are sometimes known as Mexican Wedding Cakes or Russian Tea Cakes

1 cup butter or hard margarine, softened
1/2 cup Icing (confectioners’) sugar
2-1/4 cups flour
1 cup ground pecans
2 tsp. vanilla
1/2 cup Icing (confectioners’) sugar

In bowl, combine first 5 ingredients; mix first with spoon then by hand to work it until it holds together.
Shape into 1” balls; arrange on ungreased baking sheets.
Bake in 325ºF oven 20-25 mins.
As soon as balls have colled enough to handle, roll them in icing sugar.

OREO BALLS

Those r really good, a really nice treat at Christmas time. :))

1 (8 oz.) softened cream cheese or whipped cream cheese
18 oz. package of Oreo cookies, crushed (crush the entire cookie- don't remove the filling)
2 cups semi-sweet or milk chocolate chips
1 tbsp. shortening

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 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.

***NOTE:  I put the cookies in the food processor then add the block of cream cheese to that to make the "dough" all in one step.

KID'S SNACK BALLS

1 cup peanut butter
1 tbsp. butter
3/4 cup nonfat dry milk
1/2 cup nuts
1 cup raisins
Graham cracker crumbs

Mix all ingredients except graham crumbs.
Roll into walnut-sized balls and roll in graham cracker crumbs.
Serve immediately or can be chilled.