Today is my son’s first baseball game of the spring season, in the Minors!!! He has been playing baseball for a couple years, but now he is with the big boys and I am so incredibly proud of him! My son is only seven, but will be playing with boys up to age ten. I can’t wait to watch him, especially on the pitching mound. My heart will be racing, the camera will be clicking, and I am sure I will shed a tear or two (the happy and proud kind of course)! He absolutely amazes me on the field and makes me so honored to be his mom!
Later today, we are having some friends over for an early St. Patrick’s Day Party, including Aubrey and her family, and I am really looking forward to a beautiful 86 degree afternoon of friends, food, drinks, and good times! Yesterday, Aubrey watched my kids while I cleaned my house and backyard, and prepared some food. I don’t know what I would do without her, she is so amazing!
I have been planning this party for awhile now and knew we were going to barbeque and have lots of appetizers, but I was stuck on what to make for dessert. Then, during a pinterest search, I came across some incredible looking Mint Truffles at Cookin’ Cowgirl. They sounded perfect for an easy treat that everyone could enjoy! I modified the ingredients to what I had and could find in the store. My Mint Balls were really simple to make and tasted awesome! We will also be having Cucumber Punch, Pizza Dip, and some other delicious appetizers that you will need to stay tuned for!
Ingredients
- 10 oz box Keebler's Grasshopper Cookies
- 4 oz cream cheese slightly softened, and cut into chunks
- 10 oz Andes Creme de Menthe baking chips
- Sprinkles
Instructions
- In a food processor, pulse the Grasshopper Cookies a few times, and them blend them down until they are just crumbs
- Add the chunks of cream cheese to the food processor and mix with the crumbs until well mixed
- Roll the mixture into 1 inch size balls, and place them on parchment paper, on a baking sheet
- Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart (I did an hour)
- Once the balls have been in the fridge for a while, melt the Creme de Menthe baking chips
- Roll the balls in the melted baking chips and place them back on the parchment paper (and/or use lollipop sticks...place the end of the stick in the melted baking chips, stick it in the ball, then dip it in the melted baking chips and roll the stick so excess falls off)
- Put sprinkles on each ball right after you take it out of the melted baking chips
- Place the baking sheet back in the fridge so that they can set
- Enjoy
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