My Christmas Dinner Findings

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It seems like it is becoming the tradition for me to make the desserts for my MIL’s Christmas.  I don’t mind. I prefer to make desserts. To me, they are easier and prettier to make.  I try to make new ones each year to keep them guessing. Here are the ones that I tried this year.

COOKIE DOUGH CHEESE BALL

— this was easy to put together.  Great served w/ graham crackers, animal crackers and even chocolate chip cookies.

INGREDIENTS:

8-oz. pkg. cream cheese, softened                                          3 T. brown sugar, packed

1/2 c. butter, softened                                   1 c. mini semi-sweet chocolate chips

1/4 t. vanilla extract                            1 c. pecans, finely chopped

1/2 c. powdered sugar

  Blend together cream cheese, butter and vanilla until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3 to 4 hours.

  Shape dough into ball; wrap n plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes about 3 cups.

 

CHOCOLATE PEANUT BUTTER MALLOW BARS– these turned out great. For time sake I just left them in the dish instead of putting them out as “bars”

 

 

Kraftfoods.com
  Chocolate-Peanut Butter Mallow Bars
Prep Time: 20 min Ready In: 38 min Makes 32 servings.
Ingredients
1 pkg. cake mix
1/2 cup butter
2/3 cup milk
3/4 cup peanut butter
1 jar JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER’S Semi-Sweet
chocolate
Recipe Image

Directions
1) Mix dry cake mix, butter and 1/3 cup milk until well blended; press 2/3
onto bottom of 13×9-inch pan. Bake 12 to 14 min. or until center is almost set; cool
3 min.
2) Combine peanut butter and remaining milk; spread onto crust. Top
with small spoonfuls of the marshmallow creme and remaining cake mixture.
Sprinkle with nuts and chocolate; press gently into cake mixture.
3) Bake 18 min. or just until center is set. Cool completely before cutting
into bars.

 

CARAMEL CHOCOLATE TARTLETS

–this were soooo super easy to put together.  The shell come premade so all I had to do was fill it!!

 

Ingredients:

1 jar of Hershey’s Caramel sundae topping

2 packages frozen mini phyllo shells, thawed

1 c of any flavor chocolate chips

1/3 c any variety nut (I didn’t use this option b/c of Derek’s allergy)

Spoon one heaping teaspoon of caramel into each pastry shell.  Microwave chocolate according to package directions until melted. Spoon 1 teaspoon of chocolate into each shell on top of the caramel. Sprinkle nuts over each shell if using the nuts.  Freeze 1 minute to set chocolate.

I luv these because I can make them ahead of time and have them on hand if needed. 

 

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