Feathers in Our Nest

a blog about faith, family, food, & more written by a wife and stay at home mom of five

Oreo Truffles

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I have made these truffles so many times! They are absolutely irresistible and people always love them. I learned the recipe from my college roommate, Kristin, and we made them together a whole lot last year. I made them for Tad’s and my wedding (about 400 of them!) and recently made them for Kristin’s bridal shower. I promise they’ll be a hit at your next social gathering!

Oreo Truffles

1 package Oreos (I usually use double-stuff)
1 8 oz. package cream cheese, softened slightly (but not too soft!!)
white chocolate morsels

Finely crush Oreos in a large zip bag. The crumbs should be very fine with no large chunks. Pour crumbs into a bowl and scrape cream out of inside of bag into bowl as well. Add block of cream cheese. Mix with your hands until a smooth, black “dough” forms. Form into balls (large marble size) and place on a plate to chill in fridge. Melt white chocolate morsels in the microwave and drizzle (or pipe, using a pastry bag) over the tops of the chilled Oreo balls. Chill and enjoy!
Edit: If you like these, you’ll want to try these too!

Tuna Salad Plates

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This is a quick & pretty lunch that “jazzes up” an old favorite: tuna salad sandwiches. Plated salads look so pretty and are a great idea for when you’re having company over for lunch. There may be some tuna haters out there (my husband is one–don’t worry, he was gone for lunch today), but you can use this same principle with chicken salad, noodle salads, and more.

Tuna Salad Plates with Garlic Toast Points

Mix tuna with black pepper, dill weed, and garlic powder. (I try not to use mayo in my tuna salad to be healthier, but you can add it if you want.) Arrange romaine lettuce leaves on plates. Scoop tuna salad onto lettuce leaves. Add pickles and other vegetables on the plate as desired. Some ideas: cucumbers, carrot sticks, tomato wedges, celery, “angel-ed” eggs, etc. Toast whole wheat bread and top with butter and garlic powder. Cut into triangles and arrange on the plates. Voila!

Blueberry Muffin Bars

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When Andrea first told me how she makes muffins like this instead of the traditional way, I wasn’t totally convinced that they would taste all that different! Well… I finally tried them this afternoon, and WOW! They are sooo good. They have a delicious crustiness to them (in a good way), and they are so fast (and cheap!) to whip up for a snack, breakfast, or even dessert. Also, I know I am not the only one out there who hates cleaning muffin tins!

Here’s how to make them (remember, this is Andrea’s kitchen brilliance, not mine!).

Blueberry Muffin Bars

2 pkgs. blueberry muffin mix (I used Martha White whole grain) – OR use 1 bigger box mix
1 cup milk (or what your mix calls for)

Preheat the oven to 425 degrees. Spray a cookie sheet (with edges!) with non-stick cooking spray. Mix up the batter and pour it into the pan. Spread the batter so it’s even. Bake until done. Edges will be a little crispy, center will be done (test with a toothpick), and top will be golden!

Yummy!

P.S. Obviously you can use other muffin mix varieties. We also love mixed berry, strawberry, and apple cinnamon and can’t wait to try them with this recipe.

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