Marys Yum Yum Balls Recipes

YUM YUM BALLS

Steps:

• Crush the biscuits in a food processor.
• Add condensed milk, 1 cup coconut and cocoa.
• Roll into balls and roll in extra coconut.

MARY'S RUM BALLS

Steps:

• Finely crush wafers and finely chop pecans set aside.
• Melt butter with chipets.
• Combine almond paste with sour cream.
• Mix all ingredients except hail.
• let batter cool in refrigerator.
• Form into bite size balls and roll in hail.
• Refrigerate until ready to serve.

AUNT MARY'S EGGPLANT BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
• Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
• Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

RUM BALLS

Steps:

• Blend all ingredients except powdered sugar until the mixture is a uniform consistency.
• Roll into balls approxiamtely 3/4 inch in diameter.
• Coat balls with powdered sugar.
• Let sit in containers in a cool place for 2 weeks before serving; this lets the alcohol evaporate, leaving the rum flavoring.