The Super Bowl is over. If you are like millions of people, you watched at least some part of the
game event. And, if you are like me, you were eating the entire time the game was on. I love days that are centered around food! According to the
I was lucky enough to have two great friends throw a Super Fun (sorry, I couldn’t help myself) party loaded with great food. Tacos Y Gorditas Catering provided delicious street tacos, quesadillas, mulitas, and beans. I opted for beef and pork tacos, followed by a quesadilla later in the evening. There was a table full of appetizers and desserts that guests brought. I can’t pass up dip, especially during the Super Bowl! Thank you to whoever brought the Chicken Wing Dip. That’s something you never get a chance to eat during the year, but, man, it tastes so good! After a great mental debate, I decided to make Maggy’s Oreo Truffle Footballs from Three Many Cooks‘ blog. Someone else made a similar looking dessert, but their dessert was Red Velvet Cake Pops. Very tasty!!
Tacos, quesadillas, smokies, dip, stuffed potato skins, cookies, brownies, cake pops, oreo truffle footballs, hard salami, mini cupcakes, nachos (my friends had a nacho stand with hot cheese and chili), and popcorn. What am I forgetting? Oh, and a couple beers. That’s what I had last night. Thank God Super Bowl is only once a year!! What did you feast upon last night?
Here’s the recipe for the Oreo Truffle Footballs. You could shape these into anything to suit a particular season or event. Hearts for Valentines, eggs for Easter (dip in white chocolate!), shamrocks for St. Patty’s Day – the list is endless!!
Maggy’s Oreo Truffle Footballs from Three Many Cooks‘ (Makes 2 dozen)
1 package (18 ounces) Oreo cookies
1 package (8 ounces) cream cheese, softened
1 package (12 ounces) semi-sweet chocolate
3 tablespoons vegetable shortening
1 tube Betty Crocker white decorating icing (fitted with writing tip)
Process Oreos to crumbs in a food processor; add cream cheese; continue to process until completely incorporated. Divide mixture into 24 portions, and working one at a time, roll mixture around to form a ball and then back and forth to form an oval, tapering ends to form a football shape.
Place on a waxed-paper lined baking sheet. Freeze until solid, at least one hour or up to several days ahead. I took 8-10 shapes out at a time when it was time to dip them into chocolate and left the remaining “footballs” in the freezer.
Meanwhile, microwave chocolate and shortening on high power until melted, about 2 minutes ( I just heat it in a good heavy bottom saucepan over very low heat & continuously stir until melted. I’ve never had a problem doing it that way.) Working one at a time, use a pick to dip balls in the chocolate, rolling around to coat all sides; return to lined baking sheet. When truffles have set, use icing to form football markings. Refrigerate until ready to serve.