So, I made a list of things I am making for Christmas this year. The family went through asking for a few things. I added and cut some. Here is this year's list. Heaven help me... I may get a bit overwhelmed.
- ingredients
- 10 ounce jar Maraschino Cherries with stems
- 4 tablespoons “unsalted” butter at room temperature
- 4 cups Confectioner’s sugar
- chocolate almond bark
- Instructions
- Drain the Maraschino Cherries reserving ¼ cup of the juice.
- Mix 3 cups of the Confectioner’s sugar, the butter, and the reserved juice.
- Add enough of the last cup of Confectioner’s sugar to make a soft dough.
- Refrigerate for 20 minutes.
- Roll the Confectioner’s dough in 1-inch balls.
- Flatten the balls and use the flattened dough to completely cover the cherry.
- Refrigerate the dough covered cherries for 20 minutes.
- dip and let air dry
- chocolate covered peanut clusters
- almond bark
- peanuts
- mini-marshmallows
- chocolate oatmeal cookies
- mix
- egg
- butter
- snickerdoodles cookies
- mix
- water
- egg
- butter
- cheesecake
- 1 pkg. Philadelphia cream cheese (softened)
- 1/3 cup lemon juice
- 1 can Eagle Brand milk
- 1 graham cracker pie crust
- mini-pies (apple)
- pie filling
- pie crust
- sugar for sprinkling
- egg
- peppermint dip (to be served with chocolate-covered pretzels and graham crackers)
- 8 oz Whipped Cream Cheese, softened
- ½ cup Part Skim Ricotta Cheese
- ½ cup Powdered Sugar
- ¼ tsp peppermint extract
- 6 Mints, crushed
- 1 1/2 c. all-purpose flour
- 3/4 c. powdered sugar
- 1 stick of butter, melted
- 8 oz cream cheese
- 1 can sweetened condensed milk
- 1/3 c. lemon juice
- 1 quart of strawberries (we used frozen, sliced strawberries)
- 1/2 c. water (more or less)
- 4 tbsp. corn starch
- snowman cookies
- nutter butter cookies
- white almond bark
- decorating candy
- dipped pretzels with sprinkles
- Chocolate almond bark
- white almond bark
- pretzels
- graham crackers
- sprinkles
- pretzels
- Rolos
- pecans, toasted
- dipped oreos
- oreos
- almond bark
- 2 cups white granulated sugar
- 1/3 cup water
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup pecans or nuts of your choice, chopped
- Combine sugar, water, corn syrup and salt in a glass casserole dish. Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes. Beat egg whites until stiff with mixer. Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together. About 4 or 5 minutes. Stir in vanilla and nuts. Drop by teaspoonful onto wax paper. Makes about 25 pieces depending on size you make them. Enjoy!
Christmas Peanut Butter Candies
- one pound box Confectioners sugar
- 6 T. unsalted butter, room temperature
- 7 t. milk, I used whole
- peanut butter for spreading
