My daughter and I just finished watching Kevin Sullivan's "Anne of Green Gables'' movies, a Canadian made-for-television series. We loved them, and HIGHLY recommend them. The first of the three movies was made in the mid-1980s. They're absolutely great family viewing, but keep in mind that each movie is 3 to 4 hours, so you might want to pace yourself. The characters are rich, and the scenery beautiful. My daughter has read all but the last two of the "Anne'' book series. She gave lower marks to the final movie adaptation, "The Continuing Story,'' because it strayed too far from the book plot. It was also the darkest of the three. The first two movies get a cumulative four thumbs up from us! The movies are great for a rain day, and, according to my daughter, the books are wonderful fare rain or shine. Although I haven't read them, I will now.  

Joining a book club has been one of the best things that has happened to me in recent years. Six of us have found our way to each other via our kids, vocation and a love of books. Thankfully, we've become fast friends. Our monthly gatherings rotate to each of our homes, and we also share a meal, many times centered around the theme of the book. (This month it's "Women, Food and God'' by Geneen Roth.)

The hostess is typically responsible for the main dish, and the rest of us fill the table with appetizers, salads, wine and dessert. Because we'll also celebrate the birthday of the January hostess, I suggested she pick the dessert -- which I'm bringing. She went easy on me. Her request: coffee ice cream and Oreo cookies. So I'll happily oblige, and also bring along a batch of Oreo Balls, a recipe my sister-in-law Sheila passed along from former co-workers at Stauffers of Kissel Hill.

Warning: Kids and adults will love these, but they're addictive. Enjoy!

OREO BALLS

1 (1-pound, 4-ounce) package of Oreo cookies

1 (8-ounce) package softened cream cheese

White candy-coating wafers, about 1 pound

Crumble cookies with a blender or in a food processor until they are a fine, ground powder. Mix in the cream cheese and shape into 1-inch balls. Refrigerate 1 hour. Melt wafers over low heat. (Do not microwave.) Dribble melted wafers over top of balls. Refrigerate until set. Serve.