No Bake Vanilla Orange Balls Food

ORANGE BALLS II

Steps:

• Crush vanilla wafers to make fine crumbs. Add sugar, butter or margarine, and orange juice concentrate. Mix well.
• Shape dough into 1 inch balls. Roll balls in pecans or coconut. Chill until firm.

NO BAKE ORANGE BALLS

Steps:

• Mix all ingredients together and shape in to walnut size balls. Roll balls in additional powder sugar or coconut. Place in refrigerator to chill until firm. Makes 15-20 cookies.

NO BAKE ENERGY BALLS

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

NO BAKE VANILLA ORANGE BALLS

Steps:

• Mix crushed wafers with sugar.
• Add melted oleo.
• Add nuts; then add juice.
• Stir well.
• Make into balls and roll in fine coconut or powdered sugar.
• Refrigerate.

NO-BAKE COOKIE BALLS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup., Shape into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container.

ORANGE JUICE BALLS

Steps:

• Combine ingredients, mixing well until evenly coated.
• Roll into 1" balls with your hands and place on a wax paper lined baking sheet. Refrigerate for at least an hour.
• Store in an airtight container and keep refrigerated
• Freezes well!

EASY ORANGE BALLS

Steps:

• Combine cookie crumbs and 1 cup confectioners' sugar.
• blend in butter.
• Stir in orange juice concentrate and add vanilla and nuts.
• Shape mixture into balls about the size of walnuts.
• Shake in food storage bag with sifted confectioners' sugar or coconut.
• Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.

QUICK COCONUT ORANGE BALLS

Steps:

• Mix everything except the coconut. Roll into bite-sized balls and roll in coconut.
• Refrigerate until firm, or overnight.

CAROB ORANGE BALLS

Steps:

• Place pecans, walnuts, and dates in food processor and process until the mixture is ground fine.
• Add honey, salt, vanilla, and orange zest to the nut and date mixture, and process until finely chopped.
• Oil hands and roll mixture into quarter size balls.
• Place carob powder on a plate and roll the balls in powder 2 times.

CHOCOLATE ORANGE BALLS

Steps:

• In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup.
• Process until the cookies are ground to crumbs and mixture is evenly blended.
• Add the pecan pieces and pulse process until the nuts are finely chopped.
• Transfer the mixture to a bowl and form into 1" balls.
• Roll balls in 1/4 cup confectioner's sugar** to coat.
• Store in an airtight container in refrigerator for up to 1 month.
• **We always rolled our balls in regular granulated sugar. If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.

ORANGE COCONUT SNOWBALLS

Steps:

• In a food processor, pulse the vanilla wafers into a very fine crumb. Transfer to a mixing bowl. Pulse the pecans into a fine crumb and add to the bowl with the wafers. Finally, pulse the coconut until coarsely chopped and transfer to a separate shallow dish.
• Add the powdered sugar, orange juice concentrate, vanilla extract, and butter to the pecan and wafer crumbs. Using a hand mixer, mix until combined.
• Use a small cookie scoop to scoop dough and use your hands to form balls. Roll each ball in the chopped coconut and then place onto a cookie sheet. Chill until firm and then transfer to a container. Store leftovers in the refrigerator.

EASY ORANGE BALLS RECIPE (SNOWBALLS)

Steps:

• Add the crumbled vanilla wafers, orange juice concentrate, pecans and melted butter to the large bowl of your stand mixer. (see notes) Using the paddle attachment; mix on a medium speed until combined. Next, add the confectioner's powdered sugar then continue to mix until combine. Dough will be mushy and sticky.
• Line a baking sheet with parchment paper then use a one inch scoop to form orange balls, placing them on the lined baking sheet.
• Next, after all of the balls are formed, gently roll them in the flaked coconut to coat and transfer the orange snowball back to the lined baking sheet; repeat until all are coated.
• Refrigerate the orange snowballs until ready to serve. Please not that these orange balls do need to be kept chilled. Serve in small portions and replenish serving trays as needed.

EASY NO BAKE CHEESECAKE BITES

Steps:

• Mix the cream cheese, 1/2 cup crushed graham crackers and sugar together in a bowl and refrigerate for at least one hour, up to 12 hours.
• Roll mixture into 1 inch balls and place in freezer for 30 minutes to an hour.
• Dip in chocolate and/or graham crackers (see below) then refrigerate for 2-4 hours and serve.

ORANGE BALLS I

Steps:

• Mix together the vanilla wafers, coconut, 3/4 cup confectioners' sugar, and frozen orange juice.
• Mold into 1 inch balls and roll in confectioners' sugar. Store, covered, in the refrigerator.

EASY NO-BAKE ORANGE BALLS CANDY

Steps:

• Combine the vanilla wafer cookie crumbs and 1 cup confectioners' sugar in a mixing bowl.
• Add the butter to the crumb mixture and blend in well.
• Stir in the thawed orange juice concentrate; add vanilla and nuts. Mix with your hands until all the ingredients are fully incorporated.
• With your hands, shape the mixture into balls about the size of walnuts. Place the prepared balls in a food storage bag with the sifted confectioners' sugar or shredded coconut. Shake the balls around so that the sugar (or coconut) sticks to the balls. You may want to do just a few at a time to prevent overcrowding which could impact the shape of the balls.
• Remove the balls from the bag and arrange the orange balls in single layer on waxed paper-lined cookie sheet. Store them uncovered overnight in the refrigerator for the best flavor. If you like making easy or no-bake desserts, try chocolate bourbon truffles or big batch no-bake chocolate oatmeal cookies .

ORANGE VANILLA BEAN ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
• Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
• In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
• Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
• Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
• Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.