Today on DelmarvaLife —
SURPRISE! Today, Jimmy and Lisa get a huge surprise, months in the making.
We explore aquaculture. “Secrets of the Eastern Shore” author, Jim Duffy tells us about the riots it caused more than a century ago.
This is Salisbury Poetry Week. We talk with the director of the event, Tara Elliott and Poet-in-Residence, Teri Ellen Cross Davis about the events planned for the week.
From Las Vegas, to Ocean City. Find out why the resort town is the place to be for premier entertainment.
We get a taste of Cajun and Spanish cuisines in one dish. Chef Barry Reichart of Bourbon Street on the Beach shows us how to put together Paella Jambalaya.
In celebration of the Masters golf tournament, we came up with a cookie recipe that’s above par. Our Pecan Golf Ball Cookies are golf ball-sized, no-bake cookies made with cream cheese, vanilla wafer cookies, and nuts. They even feature a tasty caramel twist. Serve these with your favorite 19th hole beverage and you’re good to go!
What You’ll Need
- 1 (11-ounce) box vanilla wafer cookies
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup pecans, finely chopped
- 1/4 cup caramel ice cream topping
- 3 (4-ounce) white chocolate baking bars
What to Do
- In a food processor, process cookies until finely crushed.
- In a large bowl, with an electric mixer, beat cream cheese, cookie crumbs, pecans, and caramel topping until thoroughly mixed. Shape into 1-inch balls and place on platter. Freeze 1 hour.
- In a medium, microwaveable bowl, microwave white chocolate squares 60 to 90 seconds or until melted and smooth (do not overheat).
- Using a toothpick to hold onto the cookie balls, dip each ball into the melted chocolate, coating evenly. Shake off excess coating and place on wax paper-lined baking sheet. Refrigerate 15 minutes or until chocolate is hardened.
