Real Recipes From Real Home Cooks ®

c’mon ruffle my truffles

a recipe by
Irisa Raina 9
New Iberia, LA

This is one of those treats that my grandkids love, and they don’t even realize that is has oatmeal in it { they swear they do not like oatmeal and will never eat it } oh if they only knew how granny fooled them. But this will have to remain our little secret. These are not overly sweet, messy because of the powdered sugar but just sweet enough.

method No-Cook or Other

Ingredients For c’mon ruffle my truffles

  • 2 cups quick cooking oatmeal
  • 1 cup of pecans { crushed }
  • 1 stick salted butter
  • 2 tablespoons turbinado sugar
  • 1 – 8 ounce container whipped mixed fruit cream cheese
  • 2 & 1/2 teaspoons pure vanilla
  • 1 cup sifted powdered sugar

How To Make c’mon ruffle my truffles

  • 1
    Put the nuts in a baggie and crush them, into small pieces.
  • 2
    In a dry non stick frying pan, toast the oatmeal for about 5 minutes till they get all toasty, stirring occasionally.
  • 3
    Add the nuts and toast for 5 minutes longer.
  • 4
    When they are all toasty, add the salted butter and Turbinado sugar { stirring till the butter has melted } remove the pan from the heat, let this cool for 2 minutes add the vanilla and then cool this completely.
  • 5
    Put the oatmeal & nut mixture in a bowl, and add the cream cheese and mix thoroughly.
  • 6
    Refrigerate this over night.
  • 7
    Sift the powdered sugar into a flat type bowl { do not skip this step } because no matter how fresh your box of 10X sugar is it will still have some lumps.
  • 8
    OPTIONS: 1.Roll the truffles into small bite size pieces { I use my melon baller for this } roll in the powdered sugar and put into pretty truffle cups. 2.Take a small baking pan, line it with non stick foil { make sure the non stick side is facing up } dust it with some powdered sugar on the bottom, and then flatten the mixture out, dust again with the remaining powdered sugar. Refrigerate it before cutting into it.