Reese's Peanut Butter Cup Cookies

Reese's Peanut Butter Cup Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 egg
1 3/4 cup flour
2 Tbsp milk
50 Reese's Peanut Butter Cups

1. Cream together butter, peanut butter, and sugars.

2. Add in egg, vanilla, and baking soda, and salt.

3. Mix in flour until incorporated.

4. Add in milk to thin out a bit.

5. Roll dough into 50 Tbsp size balls.

6. Spray a mini muffin pan with nonstick baking spray.

7. Put one dough ball into each cup.

8. Bake at 350 for 9 minutes.

9. Immediately press one Reese's Peanut Butter Cup into the center.

10. Let cookies cool completely and gently remove them from the pan.

Christmas Crunch

This is actually called "Puppy Chow" in my family. (For 11 months out of the year anyhow.) But in December, we put a little spin on it, and call it Christmas Crunch. This is similar to the Chex Mix Muddy Buddies, but WAY different. Our version, I have to say, in my opinion, is the best. The difference is, ours doesn't have butter in it, instead it has butterscotch chips. It's so delicious and addicting! I like to keep it in the freezer. . .because it's insanely tasty when it's frozen!

Christmas Crunch
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter
1 box of chex cereal
Powdered Sugar

1. In a large microwave safe bowl, melt together chocolate chips, butterscotch chips, and peanut butter.

2. Add in cereal, and stir till well coated.

3. Add in powdered sugar, top with a lid, and shake like crazy.

4. You may need to add more powdered sugar to get the desired coating.

Christmas Stripes Cake

As far as Holiday Baking goes, this is as simple and as light as it gets. I used a reduced sugar cake mix, sugar free Jello, and Light Sugar Free Cool Whip. The kids loved it.

Christmas Jello Cake

1 pkg. white cake mix, prepared as directed on box.
1 small pkg. red jello
1 small pkg. green jello
1 cup water
1 large container of Lite Cool Whip

1. Pour cake batter into two 8" or 9" pans sprayed with nonstick cooking spray.

2. Cool cakes completely on a wire rack.

3. Put cakes back into pan.

4. Poke holes in cake layers with a large fork at 1/2" intervals.

5. Dissolve red jello in 1/2 cup boiling water.

6. Pour over one of the cake layers.

7. Dissolve green jello in 1/2 cup boiling water.

8. Pour over the other cake layer.

9. Refrigerate for at least 3 hours.

10. Dip bottom of 1 pan in warm water, and invert onto a serving dish.

11. Frost top of that layer with Cool Whip.

12. Dip second pan and invert onto the top of the cake.

13. Frost with Cool Whip!

Christmas Jello Parfaits

Christmas Jello Parfaits

1 large box of sugar free lime Jello
1 large box of sugar free red Jello
1 to 2 cups of sugar free Cool Whip
2 1/2 cups boiling water

1. Dissolve green Jello in 1 1/4 cup boiling water.

2. Pour into a 8" or 9" square pan.

3. Let set in refrigerator for 3 hours.

4. Repeat with remaining water and red Jello.

5. Cut Jello into 1" cubes and layer in cups with Cool Whip.

6. Enjoy a healthy holiday sugar free treat!

Nut Goodie Bars

Nut Goodie Bars

CHOCOLATE LAYER:
1 12oz bag of chocolate chips
1 12oz bag of butterscotch chips
1/2 cup peanut butter
2 cups peanuts

1. Melt together all ingredients EXCEPT peanuts and spread 1/2 of the mixture in a parchment lined 10 x 15 pan. Refrigerate until set.

2. Top with vanilla layer, spread evenly.

3. Mix remaining chocolate with peanuts, and spread over vanilla layer. Refrigerate until set.


VANILLA LAYER:
1 cup butter
1/2 cup evaporated milk
1 tsp vanilla extract
1 3oz box of COOK AND SERVE vanilla pudding
2 lbs of powdered sugar

1. Melt butter, evaporated milk, vanilla extract, and pudding together in a saucepan.

2. Cook over medium heat until thickened.

3. Remove from heat and, with electric mixer, mix in the powdered sugar.

4. Spread over chocolate and finish bars!

Mint Hot Chocolate Cupcakes

CHOCOLATE MINT CUPCAKES:
1 box of dark chocolate cake mix
3 eggs
1/3 cup melted butter
1 1/4 cup strong coffee, cooled
1/2 tsp peppermint extract

1. Mix all ingredients together.

2. Divide among 24 paper lined cupcake tins.

3. Bake at 350 for about 18 minutes.

4. Cool completely then dip tops of cupcakes into ganache.

5. Top with a dollop of Winter White Whipped Icing, marshmallows, and a candy cane!


CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
1 to 1 1/2 cups chocolate chips
2 Tbsp butter

1. Scald cream over medium heat.

2. In a large glass bowl, pour cream over chocolate chips.

3. Whisk until chocolate chips are melted and creamy.

4. Add in butter, and stir gently until melted.

5. Cool until slightly thickened and dip tops of cupcakes into ganache.

6. Let the ganache set on cupcakes, and dip a second time for a thick glossy finish.


WHIPPED WINTER ICING:
3 heaping Tbsp of flour
3/4 cup milk
1/2 cup butter
1/2 cup shortening
2 Tbsp vanilla extract
1 3/4 cup granulated sugar

1. In a saucepan, whisk together flour and milk.

2. Cook over medium heat until thickened.

3. Remove from heat and cool completely.

4. Transfer flour/milk mixture to large mixing bowl.

5. Cream together with it the butter, shortening, and vanilla.

6. This is where it gets to be time comsuming: You have to add the sugar, 1 Tbsp at a time, mixing on high, between each addition. If you do not mix long enough, your icing will have a gritty sugary consistency. If you do mix long enough, your icing will be very fluffy and creamy.

7. Pipe dollops on top of cupcake, and top with a candy cane and Peppermint Marshmallows!