Strawberry Balls Food

STRAWBERRY FRUIT BALLS

Steps:

• Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
• Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

STRAWBERRY COOKIE BALLS

Steps:

• Mix cream cheese spread, wafer crumbs and 4 drops food coloring until blended.
• Shape into 24 (1-inch) balls; place in single layer in shallow waxed paper-lined pan. Freeze 10 min.
• Mix chocolate and remaining food coloring until blended. Dip balls in chocolate; return to prepared pan.
• Refrigerate 1 hour or until firm.

STRAWBERRY CAKE BALLS

Steps:

• Prepare cake batter and bake as directed. I often use a 9 x 13 cake pan as I find this is easiest.
• Once cake has cooled, scoop it out of the cake pan and into the bowl of an electric mixer.
• Stir together the strawberries and kirsch or jam (if using).
• Add the frosting and the strawberries mixture to the crumbled cake; mix on low to medium speed until a pink dough forms. This can also be done by hand, but may not be mixed as well and will take longer.
• Cover with cling wrap and refrigerate for at least 2 hours, or overnight.
• Roll into @ 1 inch balls and place on parchment paper laying on a sheet pan. Freeze the balls for at least 1 hour.
• Right before removing cake balls from freezer, melt chocolate (if in the microwave, melt in 30 second increments until melted completely).
• Using a fork, dip balls in chocolate and gently flip it around, just until coated. Lift it out with the fork, allowing any excess chocolate to drip off. Decorate as desired, refrigerating immediately after for at least a few minutes.
• We like these best chilled, but they can also be kept at room temperature.

STRAWBERRY BALLS

Steps:

• Beat cream cheese at medium speed of mixer until fluffy.
• Add melted chocolate,beating until smooth.
• Stir in wafer crumbs and preserves,cover and chill 1 hour.
• Shape mixture into 1 inch balls,roll in almonds or powdered sugar.
• Store in airtight container in refrigerator.

CHOCOLATE STRAWBERRY BALLS

Steps:

• In a medium sized bowl beat the cream cheese until smooth.
• Place 1 cup of chocolate chips in a small sized microwave safe bowl. Microwave on high for about 1 1/2 minutes. Remove the chocolate from the microwave. The chips may hold their form, but the will be soft. Stir well.
• Blend the melted chocolate in with the cream cheese.
• Stir the crushed wafers and preserves into the cream cheese and chocolate.
• Cover the bowl and chill for 1 hour.
• Shape the strawberry chocolate into 1 inch balls and roll in one of the following:.
• powdered sugar.
• toasted, finely chopped slivered almonds.
• unsweetened cocoa.
• Place each ball on a wax paper lined cookie sheet.
• Cover the cookie sheet and refrigerate until firm.

STRAWBERRY SOUP WITH MELON BALLS

Steps:

• Puree strawberries with sugar in a food processor or blender and pass through a sieve.
• In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice. Return saucepan to the heat and thin mixture with more juice to make a "soup-like" mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit.
• Ladle out soup and float melon balls over the top.

STRAWBERRY FUDGE BALLS

Steps:

• Beat cream cheese at medium speed with an electric mixer until creamy.
• Add melted chocolate, beating until smooth.
• Stir in vanilla wafer crumbs and preserves; cover and chill one hour.
• Shape into one-inch balls; roll in chopped almonds, and chill.

STRAWBERRY CHEESE BALL

Steps:

• Soften cream cheese and butter in a large mixing bowl.
• Beat well.
• Cream in brown sugar and confectioners' sugar.
• Add vanilla extract.
• Fold in strawberries.
• Refrigerate in a bowl for 3 hours.
• Form into a ball, then roll in crushed graham cracker crumbs.