There is something I have learned...even when you are not working, the weekends just seem to fly by! I guess since I am alone all week, I look forward to the weekends and having everyone home! This past weekend was extra special because it started off on Friday with a surprise visit with my Aunt Brenda in Baton Rouge! It was the perfect birthday surprise and just seeing the joy in her face made it even more special!
Happy Birthday Brenda!
We had such a wonderful day...spending it with cousin's I have not seen in years!
Don't let this picture fool you...it was a perfect day!
Family is so important and so special!
And then there is this lil fella who just makes my day....
Oooops sorry...wrong lil fella!
(who says real men can't wear pink)
Anyway this is the lil fella I meant to send...
Just as handsome as Adam Levine if you ask me!!!
Have a wonderful Monday...and always remember....
here is a recipe for y'all.....
Mardi Gras King Cake Oreo Truffles (No Bake)
- 1 package Golden Oreos (14 oz or 16 oz, either is fine)
- 8 oz. container brown sugar & cinnamon cream cheese
- (Alternatively you can use 8 oz. plain cream cheese with 1 Tablespoon cinnamon, or more cinnamon to taste)
- 12 ounces white almond bark (6 blocks)
- Blitz the oreos in a food processor until they are fine crumbs. Add the cream cheese and process until it comes together and forms a large ball. Transfer to a bowl. Scoop with a medium cookie scoop (1.5 Tablespoons) into balls and set on a plate. Once finished, transfer to the fridge to chill. The reason to chill them is so that they don't release a bunch of crumbs into the melted almond bark later.
- After the cookie balls have chilled, melt the almond bark according to package directions. Stir well so it is nice and smooth. Dip the cookie balls into the melted almond bark and coat thoroughly, tapping your fork to get excess off. Place onto a piece of parchment paper, add sprinkles to top and allow the coating to set up. I did about 3 at a time then sprinkled. By the time you finish all the balls, the coating should be pretty much set up. Transfer to a covered container and keep in the fridge until ready to eat.