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Cookie Balls
1 pkg sandwich cookies
1 pkg cream cheese
1 pkg chocolate chips
DIRECTIONS: Crush all the cookies with potato masher. Crush completely until there are no big chunks. Mix in cream cheese. Make quarter to half-dollar size balls. Freeze for a minimum of an hour. Lay out wax paper to place finished balls after dipping. Melt chocolate. Dip frozen balls and place on wax paper.
Amy's Tidbit's
I just want to encourage you to try any type of sandwich cookie. Last year I tried candy cane flavored Oreos and it turned out awesome. I've thought about trying peanut butter sandwich cookies this year. Let us know if you try a different flavor. This is a really easy and delicious treat.
Peanut Brittle
1 cup Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
DIRECTIONS: In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat to 250 to 265 degrees F, or until a small amount of syrup dropped into cold water forms a ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. They will pop a little. When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto a cookie sheet covered with buttered foil or pour out as one piece and then break into smaller bits.
Athena's Heaping Advice
When your making this recipe make sure you have all the ingredients measured and ready to use. It will help you not to feel rushed when it is time to add the ingredients so that you don't get that "burned" taste.
Washing up can be a sticky mess. After making my peanut brittle I put soapy water into the pan, placed it on the stove on medium/medium high, and it came right.
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