Peppermint Rice Krispies

#25

 

On the 25th and final day of Christmas treats I chose an easy one :)  Peppermint Rice Krispies!  I made up this recipe after reading somewhere about peppermint marshmallows (which I couldn't find anywhere) and thought they sounded good.  They turned out pretty good for just "winging" it.  At least my brother really liked them!


Ingredients:

6 cups rice cereal
5-6 cups mini marshmallows
1/4 cup butter
2-3 tsp peppermint extract
red food coloring
1 cup white chocolate chips
1 cup milk chocolate chips
1-2 crushed candy canes

Directions:

In a medium sauce pan melt, butter, marshmallows and 2 1/2 tsp peppermint extract. Add 3-4 drops of red food coloring (or until desired color)  Mix in rice cereal until well blended.  Pour into greased 13x9 baking pan.  Spread evenly and press down. (I use a large cup sprayed with cooking spray)

Melt both of the chocolate chips separately in microwave for about 1 min stir and add about 1/4 tsp peppermint extract to each.  Stir.  Using a fork drizzle melted chocolate over the rice krispie treats.  Top with crushed candy canes.  After marshmallow and chocolate has set cut in squares and serve!  Doesn't get much easier than that!!  :)


Thanks and have a Merry Christmas!  It was fun!

Orange Julius

#24

On the 24th day of Christmas treats I share with you our Orange Julius recipe!  Okay, I know it's not really a Christmas treat, per se, but this is what we've had for breakfast every Christmas since I was young.  Orange Julius' with muffins or cinnamon rolls, like our Overnight Cinnamon Rolls.

This recipe uses 1/2 can of orange juice, and will make about 3 full glasses, so for my family I usually make 2 batches.  However, if you only make 1, just cut the can in half and put the other half back in the freezer in a plastic baggie for another day.  I have also poured left-overs into a plastic cup and put it in the freezer to eat later with a spoon - Yum!

Ingredients:
1 c water
1/2 c sugar
1/2 c milk
1/3 - 1/2 c powdered milk (or just use more milk, but I like the powdered milk)
1 tsp vanilla
1/2 can frozen orange juice concentrate
ice cubes

Directions:
Put all ingredients in the blender and blend until smooth. Keep adding ice cubes until it is as thick as you want it. I like mine pretty thick. 
If you're using larger ice cubes, or you have a crappy blender, like me (lol) - you might want to break them up a bit in a plastic bag so they will blend easier.

Enjoy and have a Merry Christmas!

Gingerbread Muffins

#23

On the 23rd day of Christmas treats I share, Gingerbread Muffins.   I got this one from good ole Betty Crocker, a guarantee!! I LOVE gingerbread!

Ingredients:

1/4 cup packed brown sugar
1/2 cup molasses
1/3 cup milk
1/3 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Topping:

Decorator sugar crystals, if desired
1/2 cup white vanilla baking chips, melted, if desired

Directions:

Heat oven to 400°F. Place paper baking cup in each muffin cup.

In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.

Chocolate Bon Bons

#22

 

On the 22nd day of Christmas treats I give you - Chocolate Bon Bons! I love these!  Just the name alone, makes me think I'm indulging myself. (Which I totally am!) 
This is another recipe from my childhood, and I must say - one of my very favorites!

*This makes a LOT so you might want to half the recipe - or just give some away. :)

Ingredients:
1 c margarine, melted
1 can Eagle Brand sweetened condensed milk
2 c chopped nuts (I use walnuts)
2 lb bag of powdered sugar
2 c flaked coconut

24 oz chocolate chips
4 TBS shortening

Directions:
In large bowl, mix together margarine, milk, nuts, powdered sugar and coconut.  Put in refrigerator and chill overnight. 

Form dough into balls about the size of a walnut.

Melt chocolate chips and shortening in the top of a double boiler over hot (not boiling) water. You can melt the chocolate in a microwave, too.  Stir every 30 seconds to 1 minute, until completely melted and then reheat when it starts to cool.

Dip dough balls into chocolate using a fork.  Drop on wax paper to cool and set.

I like to keep the Bon Bons in the refrigerator, because I think they taste good cold, but you don't need to.

Hope you like them!

Nutty Caramel Brownies

#21

On the 21st day of Christmas treats we have warm Nutty Caramel Brownies!  Who doesn't love brownies, and caramel and nuts?  A great combination!

Ingredients:

1 pkg (12oz) chocolate chips
1 pkg (18-21oz) brownie mix (plus the eggs & oil for cake-like brownies)
3/4 cup brown sugar
1 cup salted mixed nuts, chopped
40 Rolos


Directions:

Lightly grease a 10x15 baking sheet.  Preheat oven to 375*

In a mixing bowl combine 1/2 pkg chocolate chips, brownie mix, water, oil, eggs and 1/4 cup of brown sugar; mix well.  Pour batter into baking sheet, spread evenly.

Combine 1/2 cup nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter.  Bake 20-22 minutes or until toothpick comes out clean.

Meanwhile, cut 16 caramels into quarters.  Combine with remaining nuts and the other half chocolate chips in small bowl; set aside.

Remove baking sheet from oven and immediately press remaining 24 caramels (uncut) evenly into four rows of six on top of brownie.  Sprinkle quartered caramels, chocolate and nuts over brownies. Cut into squares.  Serve warm with ice cream if desired.

Red Velvet Cookies

#20

 

On the 20th day of Christmas treats (whew!) I give to you - Red Velvet Cookies!  These are so pretty and so easy to make.  I love cookies that use a cake mix! Hahaha

Ingredients:

8 oz cream cheese, softened

1/2 c butter, softened

1 box Red Velvet cake mix

1 tsp vanilla

1 egg

powdered sugar, to roll cookies in

Directions:

Cream together cream cheese and butter in large mixing bowl.  Add eggs and vanilla, mix well.  Add cake mix, and mix until the red color is evenly distributed.

Cover, and refrigerate for 2-3 hours.

Preheat oven to 350 F.  Roll dough into balls (roughly the size of a ping-pong ball).  Roll each ball in powdered sugar and coat completely.  Place onto ungreased cookie sheet.

Bake at 350 F 10-12 minutes.  Don't overbake - cookies will still look a little gooey in the cracks.

Cool on wire rack and sprinkle with more powdered sugar if necessary.

Enjoy!

Chocolate Covered Apple Bites

 #19

 

On the 19th day of Christmas treats I give you Chocolate Covered Apple Bites.  Easy, simple, really cute and so yummy!  I actually made these for a Halloween party, and I used caramel and chocolate.  I loved the taste of the caramel but the juice from the apples turned the caramel runny.  The chocolate stayed crisp and pretty the whole night!  These would make cute neighbor gifts too!

Ingredients:

Granny smith apples (1 apple makes about 8)

1 bag milk chocolate chips

toppings (chopped peanuts, chopped almonds, chopped walnuts, sprinkles, crushed graham crackers, crushed candy canes, crushed Oreos, shredded coconut etc.)

melon baller

toothpicks or sucker sticks

mini paper cup cake liners

Directions:

Start by scooping apples with a melon baller.  Stick toothpicks or sucker sticks in green end of apple.  

Melt chocolate as directed on package, either in the microwave or a double boiler.  

Lightly dip apple bite in topping of your choice.  

Place in mini paper cup cake liners.

Turtle Tassies

#18

On the 18th day of Christmas treats I give you - Turtle Tassies!  These are so good - and so easy to make! (They look pretty, too.)
Source: Betty Crocker

Ingredients:

1 pkg Betty Crocker Sugar Cookie Mix
butter and egg called for on the pouch
3/4 c semi-sweet chocolate chips
2 (14 oz) bags caramels, unwrapped
1/3 c whipping cream
1/2 c chopped pecans

Directions:

Preheat oven to 375 F.  Lightly spray mini muffin pan with cooking spray.

Make dough according to package directions.  Make 36 (1 inch) balls.  Press 1 ball into the bottom of each muffin cup, pressing up sides to fill cups.

Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in small saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.

Remove pan from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.

Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately place about 4-5 chocolate chips into each cookie cup. 

Spoon about 1 TBS of caramel into each cookie cup, and immediately top with chopped pecans, pressing down slightly. 

Cool 5 minutes; remove from pans with a narrow spatula or knife.

Enjoy!

Overnight Cinnamon Rolls

#17

The 17th day of Christmas treats…  (wow only 8 more days till Christmas)  I have never made cinnamon rolls from scratch, I always make the easy Rhodes 30 min frozen ones.  This year I am going to make these!  I will do it on Christmas eve so they will be ready Christmas morning! I found this recipe on allrecipes.com, so I don’t know how good they are, but the reviews were great!  247 people couldn’t be wrong, right?  And 18,517 people are eventually going to try it some day if they haven’t already! Hehehe……   

Ingredients:

1 cup milk

1/3 cup butter

1 (.25 ounce) package active dry yeast

1/2 cup white sugar

4 1/2 cups all-purpose flour

1 teaspoon salt

3 eggs

FILLING:

3/4 cup brown sugar

1 tablespoon ground cinnamon

1/2 cup raisins

GLAZE:

1 teaspoon light corn syrup

1/2 teaspoon vanilla extract

1 1/4 cups sifted confectioners' sugar

2 tablespoons half-and-half cream

Directions:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle.

Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve.

Candy Cane Kiss Cookies

#16

On the 16th day of Christmas treats I give to you - Candy Cane Kiss Cookies! I love these - they are so pretty! And kind of a new twist on the old Hershey Kiss cookies.

Ingredients:
1/2 c butter, softened
1/2 c butter-flavored shortening
1 c sugar
1 c brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp peppermint extract, optional
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 c flour
1/4 c plus 2 TBS cocoa
1 12oz bag dark chocolate chips
Hershey's Candy Cane Kisses, unwrapped

Directions:
Cream together sugars, butter and shortening until light and fluffy.  Add eggs, vanilla and peppermint extract (if using it).  Set aside
In separate bowl, combine dry ingredients and add to the butter/sugar mixture.
Stir in chocolate chips.
Refrigerate dough for 30-60 min. (It will keep dough from flattening out.)  While dough is chilling, unwrap candy kisses.

Preheat oven 350 F.

Spoon dough onto ungreased baking sheet.  Bake until just set, but centers are still soft, about 8 minutes. 

Remove from oven and place a Candy Cane Kiss on top of each hot cookie - let them sit about 5 minutes.  Using a toothpick, swirl the softened Candy Cane Kiss until you like the pattern, it will just melt down onto the cookie.

Remove the swirl-topped cookies from the pan and place on a cooling rack in the refrigerator to set the candy.

Repeat with the rest of the dough and candies.

Enjoy!

Chocolate Mint Brownies

#15

On the 15th day of Christmas treats...Chocolate Mint Brownies.  You can do them pink or green (I did pink so I could add crushed candy canes on top)

INGREDIENTS:

Brownie Base:
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

Filling:
3 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 cup whipping cream
1 package (3 oz) cream cheese, softened
1/4 teaspoon mint extract (or peppermint)
4 drops green food color (or red)

Topping:
1/2 cup whipping cream
1 bag (12 oz) semi-sweet chocolate chips
1/2 cup butter (do not use margarine)

3 crushed candy canes (optional)

INSTRUCTION:

Heat oven to 350°.

Grease only bottom of 13 by 9-inch pan with shortening or cooking spray.

Make bake brownie mix as directed on box for 13 by 9-inch pan, using water, oil and eggs.

Cool completely, about 1 hour. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth.

Spread over cooled brownies. Refrigerate about 1 hour or until set.

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth.

Cool about 10 minutes or until lukewarm. Pour topping over filling; spread to cover. Set in refrigerator for about 10-20 min then sprinkle crushed candy canes on top.

Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature.

For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife or a PLASTIC knife (A secret I just learned). Store covered in refrigerator.

Chocolate Peppermint Roll

#14

 

On the 14th day of Christmas treats I give to you - a Chocolate Peppermint Roll! Yum, yum, yum! This is such a beautiful-looking recipe, too.  It would be great to take to your Christmas party or potluck.
You can crush peppermint candy canes on top (like shown) or you can drizzle with a chocolate glaze. (recipe below)

Ingredients:
1/2 c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp baking soda
4 eggs, separated
1/3 c sugar plus 1/2 c sugar, divided
1 tsp vanilla extract
1/3 c water
1 TBS powdered sugar

Filling Ingredients:
1 c heavy whipping cream
1/4 c powdered sugar
1/3 c crushed peppermint candies -or- 1/2 tsp peppermint extract and a few drops of red food coloring, if desired.

Chocolate Glaze Ingredients:
2 TBS butter
2 TBS cocoa
2 TBS water
1 c powdered sugar
1/2 tsp vanilla extract

Directions:
Heat oven to 375 F. Line a 15x10x1 in. jelly roll pan with waxed paper; grease the paper, and set aside.

Combine flour, cocoa, baking powder and baking soda; set aside.

In large bowl, beat egg yolks, 1/3 c sugar and vanilla until thick and lemon-colored.  Add dry ingredients alternately with water just until blended.  In a small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in remaining 1/2 c sugar 1 TBS at a time, until stiff glossy peaks form.  Fold into yolk mixture.

Spread batter evenly into prepared pan.  Bake at 375 F for 12-15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Loosen cake from edges of pan.  Invert cake onto a clean kitchen towel dusted with powdered sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with short side.  Cool completely on a wire rack.

For filling:  In a small bowl, beat cream until soft peaks form.  Gradually beat in powdered sugar until stiff peaks form.  Fold in crushed candies.  Unroll cake; spread filling to within 1/2 inch of edges.  Roll up again. (without towel)  Cover and refrigerate for at least 1 hour.

For glaze: Combine butter, cocoa and water in a small saucepan.  Cook and stir over low heat until smooth.  Remove from heat.  Whisk in powdered sugar and vanilla until smooth.  Drizzle over cake.

Makes 10-12 servings.  Refrigerate leftovers.

Enjoy!

Nutmeg Noels

#13

On the 13th day of Christmas treats… I couldn’t decide whether to do Snickerdoodles or Nutmeg Noels.  There is about a million Snickerdoodle recipes out there and I don’t think I’ve ever heard of anyone other than my mom making nutmeg cookies.  …… so I give to you Nutmeg Noels.  They are one of the easiest cookies to make and soooooo yummy, with the perfect amount of that nutmeg flavor.  It was one of our Christmas cookie staples when I was growing up!  

Ingredients:

2 Tbsp red or green sugar

1 1/2 Cup flour

1 tsp cream of tartar

1/8 tsp salt

1 egg

1/2 tsp nutmeg (divided)

3/4 cup sugar

1/2 tsp baking soda

1/2 cup margarine

1/2 tsp vanilla

Directions:

In small bowl, combine colored sugar and 1/4 tsp nutmeg, set aside.  To make colored sugar, combine food coloring (1 or 2 drops) to 2 Tbsp sugar until desired color.  Mix well.

Combine flour, sugar, cream of tartar, baking soda, salt and 1/4 tsp nutmeg.  Add margarine, egg and vanilla.  Beat at low speed until well mixed.  Roll into 1 inch balls.  Roll in colored nutmeg/sugar mixture.  Place on ungreased cookie sheets.  Bake at 400* for 10-12 min, or until lightly crackled on top. 

Makes about 40 cookies.

Cookie Dough Brownies

#12

On the 12th day of Christmas treats I give to you - Cookie Dough Brownies!  These are so good - they are my new favorite brownie recipe. My boys think they are almost as good as the Explosion Bars I make. (Don't worry, there are no raw eggs in the cookie dough - that's the first thing my husband asked me about.)

Brownie ingredients:1 c canola oil
2 c sugar
4 eggs
2 tsp vanilla
1/2 c cocoa
1 1/2 c flour
1/2 tsp salt
1/2 c chopped walnuts, optional

Cookie dough ingredients:
1/2 c butter, softened
1/2 c packed brown sugar
1/4 c sugar
2 TBS milk
1 tsp vanilla
1 c flour
1/2 c mini semi-sweet chocolate chips

Frosting ingredients:
2 c milk chocolate chips
2 TBS shortening
3/4 c walnuts, optional

Instructions:
Mix together canola oil and sugar, add eggs and blend well.  Add vanilla, salt, cocoa, and flour. Don't over beat. Stir in walnuts.  Pour into greased 9x13 pan.
Bake at 350 F for 20-25 minutes or until done.  Cool completely.

For cookie dough: Cream butter and sugars until light and fluffy.  Beat in milk and vanilla.  Gradually beat in flour.  Stir in mini chocolate chips.  Spread over brownies; chill until firm.

Frosting:  In a microwave-safe bowl, melt chocolate chips and shortening for 1 minute, stir, continue cooking at 30 second intervals - stirring each time, until smooth.  Spread over cookie dough.  Immediately sprinkle with nuts if so desired.

Let frosting set before cutting in.
Enjoy!

Microwave Peanut Brittle

#11

 

 On the 11th day of our Christmas treats.......Microwave Peanut Brittle!!!

 

I was so excited when I found this recipe!  EASY and FAST!!  However, make with caution!  It is very easy to burn.  Every microwave is different even ones with the same wattage.  Make sure you use a GLASS microwavable dish and a wooden spoon.  And be prepared, you will need to work fast!  You will have to play with this recipe to figure it out.  But EVERYONE says it is the best peanut brittle recipe ever!  One person called it “crack candy” so good and so addictive!!  

Ingredients:

1 cup white sugar

1/2 cup light corn syrup

1 cup salted peanuts

1 Tbsp butter

1 tsp vanilla extract

1 tsp baking soda

Directions:

Butter a cookie sheet (or use parchment paper for easier clean up). Combine sugar and corn syrup in a 2 quart glass bowl and microwave (800watts) on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes. 

Quickly stir in baking soda until light and foamy. Pour onto cookie sheet with a spatula sprayed with Pam, and spread thin. Cool completely and break into pieces and serve. 

If your microwave has a higher wattage cut the cooking time by 30 seconds.

But just in case you don't want to risk making the Microwave Peanut Brittle, here is a regular recipe too!

Really both of these are SUPER YUMMY!!!

Best Peanut Brittle

Ingredients

1 cup white sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1/4 cup water

1 cup peanuts

2 tablespoons butter, softened

1 teaspoon baking soda

Directions

Grease a large cookie sheet. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Sugar Cone Christmas Trees

#10

On the 10th day of Christmas treats I give to you - Sugar Cone Christmas Trees! I am in love with this idea, because I cannot make a graham cracker house to save my life! This is ready made - so simple and easy. It's perfect for a class party or to do with your kids at home. No more caved-in roofs! haha :)

Ingredients:
Sugar cones (or for bigger trees, you might try waffle cones)
green gel food coloring
white frosting
sprinkles
candy

Instructions:
Well, I'm sure I don't need to explain this - but just in case - here goes:
Add green food coloring to frosting and mix until it's the desired color. Frost sugar cones. Add candy of your choice.

There! How's that for easy? Love it!

Enjoy! :D

Walnut Blondie with Maple Sauce

#9

On the 9th day of Christmas treats I give you Applebee’s Walnut Blondie with Maple Butter sauce (or a very good copy)  

Ingredients:

1 Cup flour

1/2 tsp. baking powder

1/8 tsp. soda

1/8 tsp. salt

1/2 Cup chopped walnuts

1/3 cup butter

1 Cup packed brown sugar

1 egg, lightly beaten

1 Tbsp. vanilla

1/2 cup white chocolate chips

Topping:

3/8 cup maple syrup

1/4 cup butter

3/8 cup brown sugar

8 oz cream cheese, softened

1/2 tsp maple extract/flavoring

Vanilla ice cream

Directions:

Sift flour, baking powder, salt, and soda.  Add walnuts and white chocolate chips; stir well.  Melt butter and stir in brown sugar; cool slightly.  Add egg and vanilla and blend well.  Add flour mixture, a small amount each time, mixing well.  Spread in a lightly greased 8x8 pan.  Bake at 350* for 20 min, or until toothpick inserted in center comes out clean.  

For the maple butter sauce, combine maple syrup and butter and cook over low heat until butter is melted.  Stir in brown sugar until dissolved.   Remove from heat and beat in cream cheese and maple extract until smooth.  Heat again over low heat (or in microwave at short intervals) to reach desired sauce consistency.  

Serve sauce over warm blondies topped with vanilla ice cream, and sprinkled with nuts.

Peanut Butter Cheese Ball

#8



On the 8th day of Christmas treats I give to you - a Peanut Butter Cheese Ball! There are a few different variations to this recipe and I couldn't decide which one I liked better.

One has peanuts on the outside (not shown), one has peanut butter swirled chips, and one has both chocolate and peanut butter chips - so I guess it's up to you...

Ingredients:

1 pkg (8 oz) cream cheese, at room temp

1 c powdered sugar

3/4 c creamy peanut butter (not all-natural)

3 TBS packed brown sugar

1 1/2 c swirled pb and chocolate chips, or peanuts, or 3/4 c each milk choc chips and pb chips

Teddy Grahams, graham cracker sticks, pretzels, apple slices, pretty much anything you want to dip in it - how about Oreos?? Yum!

Instructions:

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixing bowl until blended.

Spoon onto a large piece of plastic wrap; bring all four corners up together and twist tightly to form a ball.

Freeze for 1 1/2 hours or until firm enough to keep it's shape.  Place chocolate and peanut butter chips in flat dish.  Remove plastic wrap from ball and roll into morsels to completely cover, pressing loose morsels into ball if necessary.

Place ball onto serving dish; cover and freeze for 2 hours or until almost firm. (You can make this ahead, just thaw at room temp for 20 - 30 minutes before serving.)

Serve with favorite toppings - be creative!

Enjoy! ;)