Christmas Dessert Recipes

Ingredients

• 1 1/4 C semi sweet chocolate chips
• 1/4 t pumpkin pie spice
• 1/4 t vanilla
• 1/2 C whipping cream
• 3/4 C gingersnap cookies, coarsely chopped
• 1/4 C unsweetened cocoa

Instructions

1. Place the chocolate chips into a large mixing bowl.
2. Add the pumpkin pie spice and vanilla to the chips.
3. Pour the whipping cream into a microwavable bowl.
4. Microwave on high 1 minute or until the cream begins to boil.
5. Pour the hot cream over the chip mixture and allow the mixture to stand 4 minutes.
6. Whisk the mixture until the chips have completely melted and the texture becomes very smooth.
7. Fold in the chopped gingersnaps.
8. Cover the bowl and refrigerate at least 2 hours or until the mixture becomes firm enough to roll into balls.
9. Line a cookie sheet with wax paper.
10. Place the cocoa in a shallow bowl or pan.
11. Scoop out about a teaspoon of the chocolate mixture and roll into a ball.
12. Roll the ball in the cocoa to completely cover.
13. Place the truffle onto the wax paper.
14. Continue in this manner until all the chocolate mixture has been used.
15. Place the truffles in the refrigerator for 1 hour or until firm.
16. The truffles can be kept in an airtight container in the refrigerator for 3 to 4 days.

Notes

Ingredients

• 3 3/4 C sugar
• 1 1/2 C light corn syrup
• 1 C water
• 2 drops red food coloring
• 2 drops green food coloring
• 1/4 t watermelon flavoring, divided
• 1/2 C confectioner's sugar, divided

Instructions

1. Spread butter on the bottom of 2 large shallow baking pans and set aside.
2. Put a heavy saucepan over medium heat.
3. Pour the sugar into the saucepan.
4. Pour in the corn syrup and water.
5. Cook, stirring constantly, until the sugar has dissolved.
6. Bring mixture to a steady boil.
7. Continue boiling without stirring until a candy thermometer reaches 300 degrees or hard crack stage.
8. Remove the pan from the heat and place half of the mixture into another pan.
9. Add red food coloring and 1/8 t flavoring to one pan.
10. Add the green food coloring and 1/8 t flavoring in the other pan.
11. Stir both well to combine.
12. Spread the red candy into one pan and the green candy into the other.
13. Allow the candy to cool.
14. Dust each pan with 1/4 C of confectioner's sugar.
15. Break the candy into bite size pieces and store in an airtight container up to 2 weeks.

Notes

Ingredients

• 1 (4 oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 1/2 C light corn syrup
• 1/3 C peanut butter, crunchy
• 4 C Cheerio cereal

Instructions

1. Place the dry pudding mix into a large heavy saucepan.
2. Stir in the corn syrup.
3. Place the pan over medium and stirring continuously bring the mixture to a steady boil.
4. Still stirring let the mixture boil for 1 minute.
5. Remove the pan from the heat.
6. Fold in the peanut butter with a rubber spatula.
7. Pour in the cereal and mix to completely cover.
8. Butter a square baking pan on the bottom and up the sides.
9. Spread the mixture evenly into the pan.
10. Cool to room temperature before cutting into bite size squares.

Notes

Ingredients

• 1 T boiling water
• 2 t instant coffee
• 2 1/2 t cinnamon, divided
• 1/3 C heavy whipping cream
• 6 (1 oz) squares bittersweet chocolate, chopped
• 2 T butter, room temperature
• 3 T sugar

Instructions

1. Place the water in a small mixing bowl.
2. Add the coffee and 1 t cinnamon to the water.
3. Stir to combine and set aside.
4. Place the cream in a small saucepan over low heat.
5. Heat the cream until it just begins to boil and remove from the heat.
6. Place the chocolate and butter into the cream.
7. Whisk the mixture until smooth.
8. Blend the coffee mixture into the chocolate mixture.
9. Cover and refrigerate 1 hour.
10. The mixture should be firm enough to roll into balls when removed from the refrigerator.
11. Line a cookie sheet with wax paper.
12. Place the remaining cinnamon into a small bowl.
13. Add the sugar and toss to combine well.
14. Remove enough of the chocolate mixture to roll into a 1 inch ball.
15. Roll the ball into the cinnamon sugar mixture until completely covered.
16. Place the truffle on the wax paper.
17. Continue until all the chocolate mixture has been used.
18. Refrigerate the truffles for 3 hours or until firm.

Notes

Ingredients

• 1 (3.5 oz) pkg. dark chocolate sticks
• 4 t crunchy peanut butter
• 1 1/2 T golden raisins, chopped
• 1 1/2 T dried cranberries, chopped

Instructions

1. Place the peanut butter into a bowl.
2. Mix the raisins and cranberries together in a separate bowl.
3. Layer a large cookie sheet with wax paper.
4. Roll the bottom half of each chocolate stick in the peanut butter.
5. Roll the peanut butter covered half in the dried fried.
6. Lay in a single layer on the wax paper,
7. Wrap the covered half of the Christmas wand with colored foil and tie around the chocolate stick with ribbon.

Notes