Easy Creamsicle Fudge

 Ingredients:

• 2 bags 12 oz. white chocolate chips
• 14 oz. can Eagle Brand Milk
• 1/4 cup butter (use 3/4 stick if using off-brand chips)
• 1 1/2 - 2 teaspoons orange extract
• orange gel food coloring

Directions:

1. Butter 8"x 8" or 9" x 9" casserole dish and set aside.
2. Put chips in microwaveable bowl.
3. Pour mild over chips.
4. Lay butter on top.
5. Microwave on medium temperature for 5 minutes.
6. Remove bowl from microwave and mix well with wooden spoon.
7. IF NEEDED, return bowl on medium temperature for 5 more minutes.
8. Remove bowl from microwave and mix well with wooden spoon.
9. Remove 1 cup of the mixture to a medium bowl. This will remain white.
10. Mix in orange extract in the bowl with the most mixture.
11. Add the food coloring to the desired orange color in the bowl with the most mixture.
12. Pour orange fudge mixture in buttered casserole and level it out.
13. Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
14. Use a knife or wooden skewer to make swirl patterns.
15. Cut into square pieces after completely cooled in refrigerator.

Romney's Foolproof Fudge

We went to church with Romney and his sweet family when we lived in Kentucky. In my opinion, Romney's fudge is second to none...AND...it's so easy to make!

Ingredients:

• 2 - 12 oz. bags milk chocolate chips
• 14 oz. can Eagle Brand mild
• 1/4 cup butter (use 3/4 stick when using off-brand chips)
• 6 oz. pecans or walnuts (optional)

Directions:

1. Butter 8"x8" or 9"x9" casserole dish and set aside.
2. Put chips in microwaveable bowl.
3. Pour milk over chips.
4. Lay butter on top.
5. Microwave on medium temperature for 5 minutes.
6. Remove bowl from microwave and mix well with wooden spoon.
7. Return bowl to microwave on medium temperature for 5 more minutes.
8. Remove bowl from microwave and mix well with wooden spoon.
9. Stir in pecans or walnuts. (optional)
10. Pour fudge mixture in buttered casserole and put in refrigerator.
11. Cut into square pieces after completely cooled in refrigerator.

Peanut Butter Pretzel Bites

If you like peanut butter balls and chocolate covered pretzels, I think you will enjoy these Peanut Butter Pretzel Bites . I have seen this recipe several places online, and I am not sure which website I used for the recipe. However, Megan did a nice job displaying how mine turned out, so I am sharing her blog with you. I am anxious to check out her other recipes. These are so easy to make, and I can't tell you how many requests I got for the recipe at my Christmas Cookie Exchange a couple weeks ago. Here's my version of Megan's recipe.

Ingredients:
1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
chocolate Almond Bark

Directions:

1. Line a baking sheet with wax paper and set aside.
2. With electric mixer, beat peanut butter and butter until combined.
3. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands.
4. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
5. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet.
6. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
7. Melt the chocolate according to package instructions.
8. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet.
9. Chill in refrigerator until chocolate is set.

Easy Chocolate Thin Mint Ritz Crackers Cookies

If you like the Girl Scout Thin Mint cookies, you will love these Easy Chocolate Thin Mint Ritz Crackers . Six Sisters' Stuff Blog has some great recipes. You should check out this blog! Here is my version of their cookie:

Ingredients:

1 pound chocolate Almond Bark
1/2 tsp mint extract
28-30 Ritz Crackers
Optional ~ crushed candy cane or red & green icing

Directions:

1. Line cookie sheet with wax paper.
2. Melt chocolate in a microwave-safe dish according to package instructions.
3. When chocolate is completely melted, stir in 1/2 tsp. mint extract.
4. Dip Ritz Crackers into chocolate.
5. Tap off excess chocolate.
6. Lay crackers on wax paper to cool.

You can leave them plain or garnish with crushed candy cane. This cookie is also cute when drizzled with red and green icing. I usually leave the cookie plain.

Mama Sherri's Easy Sugar Cookies

I cheat to make these cookies, but they are so pretty, so cute and I must say so tasty!

Ingredients:
2 pkgs. Betty Crocker Sugar Cookie Mix
2/3 cup butter, melted
2 eggs
4 tablespoons all-purpose flour
1 tub ready made vanilla frosting
white chocolate Almond Bark
M&Ms, sprinkles or nonpareils for decorating
cookie cutters of your choice

Directions:

1. Preheat oven to 375 degrees.
2. Mix cookie dough per instructions on package for "cutout cookies".
3. Cut cookies into shapes of your choice.
4. Bake cookies per package instructions.
5. Cool cookies completely.
6. Put frosting in microwaveable bowl and microwave 30-60 seconds, until it becomes thin and runny.
7. Color frosting with color of your choice.
8. Dip front side of cookie in frosting, and let harden. (I usually put the cookies on a paper towel to allow the frosting to harden.)
9. Decorate cookies with melted Almond Bark. (I put the Almond Bark in a quart Ziploc freezer bag and snip a corner, so the piping comes out smoothly for decorating.)
10. Put decorations of your choice on the cookies before the Almond Bark hardens.

Snowman Oreos

These little fellows are adorable and fun to serve during the winter months. Thanks to The Idea Room for sharing this awesome idea!

Ingredients:

Double-Stuffed Oreos
white chocolate Almond Bark (or any white dipping chocolate)
mini chocolate chips
candy corn

Directions:

1. Melt chocolate.
2. Dip Oreo in melted chocolate.
3. Place candy corn on dipped cookie for snowman's nose.
4. Please mini chocolate chips on dipped cookie for eyes and mouth.

Rolo Pretzel Bites

These Rolo Pretzel Bites are easy and fun to serve during the holidays!

Ingredients:

Bag of mini pretzels (I use the Christmas tree pretzels during the holiday.)
Bag of Rolos, unwrapped
Halved Pecans
M&Ms

Directions:

Preheat oven to 350 degrees. Place pretzels on an ungreased cookie sheet. Place unwrapped Rolos on top of pretzels and bake for 3 minutes. You don't want them too melted. Remove from oven and push pecan half (or M&M) halfway down into the melted Rolo.

Cracker Barrel Hashbrown Casserole

This is a copycat version of the hashbrown casserole at Cracker Barrel. It is a compliment to breakfast or dinner. It is a treat at our house on Christmas morning.

Ingredients:

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter , melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion , peeled and chopped
2 cups cheddar cheese , grated
1 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Preheat oven to 350°F.
2. Spray an 11 x 14 baking dish with cooking spray.
3. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Chile & Cheese Spirals

This Chile and Cheese Spirals recipe from Real Mom Kitchen makes a delicious and decorative appetizer for Christmas gatherings. I find it better after the filling has time to season.

Ingredients:

•4 ounces cream cheese, softened
•1 cup shredded mild cheddar cheese
•½ cup (4 ounce can) diced green chiles
•½ cup (about 3) sliced green onion
•½ cup chopped red bell pepper
•¼ cup chopped ripe olives
•4 (8-inch) soft taco-sized flour tortillas (the green ones I get are 12 inch so I only use 3)
•Salsa

Directions:

1.Combine cream cheese, cheddar cheese, chiles, green onion, red pepper, and olives in a medium bowl.
2.Spread ½ cup cheese mixture over each tortillas; roll up.
3.Wrap each roll in plastic wrap twisting ends to close; refrigerate for 1 hour.
4.Remove plastic wrap; slice each roll into ¾ inch pieces.
5.Serve with salsa for dipping.

Make-Ahead Snowman Cheese Ball

I couldn't help but borrow this recipe from www.tablespoon.com because it is not only delicious, but it is also adorable. It is a hit at any winter get-together.

Ingredients:

3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations of your choice (I use raisins for eyes and buttons, part of a carrot for the nose, part of a red pepper for the mouth, asparagus spears for arms and pieces of asparagus tops for the crown.)
Assorted crackers

Directions:

1. Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts.
2. Combine 2 parts to equal two-thirds of mixture; mix in pesto.
3. Mix onion, mustard and pepper sauce into remaining one-third mixture.
4. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape.
5. Shape each cheese mixture into ball.
6. Wrap each ball with plastic wrap and freeze.
7. About 12 hours before serving, remove balls from freezer.
8. Thaw in wrappers in refrigerator.
9. Arrange balls on serving plate with smaller ball on top for head of snowman.
10. Frost snowman with whipped cream cheese before serving.
11. Decorate as desired.
12. Serve with crackers.
13. Store covered in refrigerator.

Buttercream Thumbprint Cookies

Shannon, Bill's niece, brought this cookie to a Christmas gathering years ago, and it has been my favorite cookie since! I have just varied it a bit to make it look a little festive. I hope you enjoy this recipe as much as I have. Thanks, Shannon!

Ingredients:
1/2 cup brown sugar
1 cup butter (or margarine) melted
2 eggs (separated)
2 cups flour
chopped pecans
food coloring of your choice
a few chocolate chips

Butttercream Frosting:
1/4 cup melted margarine
3 cups powdered sugar
milk (the thickness you want it...Shannon and I make ours thick.)

Directions:
1. Preheat oven to 375 degrees.
2. Mix brown sugar, butter, egg yolks and flour.
3. Roll into 1-inch balls.
4. Dip in egg whites.
5. Roll in pecans.
6. Push center almost down to cookie sheet.
7. Bake at 375 degrees for 5-6 minutes.
8. Let cookies completely cool before filling with frosting. (Frosting does not have to be colored, but it makes it festive.)

Potato Candy

Ingredients:
1 medium potato (boiled, peeled & mashed)
1 teaspoon vanilla
1/2 stick margarine
2 lbs. powdered sugar, sifted
12 oz. jar peanut butter

Directions:
1. Mix first three ingredients well.
2. Add powdered sugar; mix well.
3. Spread on waxed paper (sprinkled with powdered sugar).
4. Work with 1/4 of mix at a time.
5. Roll out 1/4 inch thick.
6. Let stand until stiff.
7. Spread on peanut butter.
8. Roll into logs; chill several hours.
9. Slice into 1/4-inch slices.