1 pkg. Oreos
1 pkg. Cream Cheese, softened
1 pkg. Almond Bark
Crunch up the oreos. Just mild crunching, the mixer will do most of the work.
Put crunched oreos and cream cheese in a bowl. Using either a hand or stand-up mixer, mix until it becomes a homogeneous ball of oreo goo.
Put the goo into the fridge for a couple of hours.
Melt almond bark using a double-boiler. (microwave works too, but boiler works better).
Mold the oreo goo into 1-inch balls. Grab round goo, and dip the half that you are not holding into the melted almond bark. This is the part of our story that can result in slightly burnt fingers. Suck it up. It’s worth it.
Place the ½ covered balls on wax paper. When the almond bark has cooled, pick them up by the barked-side, and dip the un-barked side into the bark.
- You can add colored sprinkles.
- You can use chocolate almond bark.
- You can use mint oreos – mint oreos come is a slightly smaller package than regular ones, so use about ¾ of the cream cheese.
- You can use food coloring with the regular almond bark to make a rainbow of oreo balls.
From: Michelle Begora
John Oberreider’s Vacation Whiskey Sours
- 750 ml cheapish whiskey
- 1 L or so of sour mix
- 1 12-oz can of frozen pink lemonade diluted with 4 cans of water = (1+4)*12=60oz=1.77L
John made these at their Dad’s condo in Sarasota, FL and also at our rental beach house in Duck, NC. He usually made them just pouring stuff, and I measured as he poured one day to get the recipe, and John used roughly a 2-3-4 ratio of whiskey-sour-lemonade. So according to Google, .750-1.000-1.776L. Looks more like 3-4-7, but who’s counting? This is easy to make in a rental kitchen and tasty. And it just barely fits in a 128-oz pitcher one might find at a rental. (“3.15L in oz” => 106.51 fl oz. So there. Make sure and stir it up with a butter knife.) And you could eliminate one of the lemonade cans to bring the booze ratio up. Whatever. Use cheapish whiskey; this is not for snobs, but I would stay away from the stuff drank by those residents pushing shopping carts. Go low midrange.
These proportions make a light whiskey sour for drinking on the beach all day, but with a little extra whuskey left over. For sizzle. I just dump it in.
We found this recipe on a trip to Florida in a West Virginia travel stop on a postcard. They are good and foolproof, and I put them here so we can’t lose the card.
- 1 C Cornmeal (stoneground)
- 1/2 C flour
- 2 T sugar (I use brown)
- 1 t salt
- 1-1/2 t baking powder
Beat together 1 egg and 1-1/4 C milk. Blend in dry ingredients. Pour scant 1/4 C batter onto hot lightly-greased griddle.