Cheese Balls

This recipe only takes me 2 minutes to make and is a yummy appetizer to share with others.

Ingredients:

2 packages (8 ounces) Cream Cheese, softened (regular or 1/3 reduced fat)

1 package (8 ounces) Shredded Sharp Cheddar Cheese

2 teaspoons of Worcestershire sauce

4 slices of bacon (cooked and crumbled) - I omit this from my cheese balls

Crackers to serve on the side

Directions:

Mix all ingredients together and roll in three balls (large, medium and small).
Place on a platter in the refrigerator for an hour before serving.

Freezer Instructions:

Assemble cheese balls  and wrap securely in saran wrap and freezer bags. Defrost in fridge a few hours before gifting or using.

I use a carrot for the nose, pretzels for arms and raisins for the eyes, mouth and buttons, but you can also use peppercorns. It is not necessary to have a hat, but since I had oreos and large marshmallows on hand my boys asked me to give him a hat.

Submitted by: Caroline G.

"This recipe can also be rolled in nuts of your choice and in the shape of one or two cheese balls and freezes beautifully!"

Sausage Balls

These are easy and tasty. A great make ahead  party appetizer or to serve guests".


1 pound of bulk pork sausage (you can use any flavor or heat).
2 cups of Bisquick or a homemade substitute
3 cups of shredded sharp cheddar cheese


*I added a bit of Worcestershire Sauce to my mixture, however, this is not in the original recipe


Mix all ingredients together using your hands. I would suggest combining the sausage and the Bisquick first and adding the cheese last. You may have to work at it to get everything incorporated, but it will come together.
Roll about 1 1/2 tablespoons of the mixture in a ball. Repeat until done.
Bake at 375 degrees for 15 minutes.


Freezer instructions: Roll into balls and flash freeze on wax paper on a cookie tray. When the sausage balls have hardened move to freezer bags. Thaw in your fridge and bake at 375 degrees for 15 minutes.


Submitted by:  Caroline G.

Peanut Butter Bon-Bons

Peanut Butter Bon-Bons

Makes 4-5 dozen (or more, if you like them smaller)
Ingredients:

• 2 cups peanut butter
• ½ cup butter
• 1 teaspoon vanilla
• 3 cups crispy rice cereal
• 4 cups powdered sugar
• 12oz semi-sweet chocolate chips*
• 1 tablespoon vegetable oil

* This amount of chocolate is just enough to cover each ball. If you coat them very thick, you will need more chocolate than this.

Directions:

Melt peanut butter and butter in a microwave-safe bowl. Stir in vanilla. Add rice cereal and powdered sugar and mix well (it might seem a little dry at first but will start holding together the more you mix. I usually finish up the mixing using my hands).
Form into 1-inch balls, firmly packed. Place on a cookie sheet and freeze until firm (at least 30 minutes).
In a saucepan (or the top of a double broiler), melt the chocolate chips and oil together over very low heat, stirring often.** Using a toothpick, dip each peanut butter ball in the chocolate and place on wax-paper lined cookie sheets (I go back later and smooth out the toothpick hole on the top of each bon-bon). Chill until firm.
**You want the chocolate to stay in a nice, warm “liquid-y” state during all the dipping. I don’t have a double broiler, so I usually take the saucepan on and off of the very low heat several times during the process. You can also add a little more oil if you need to.

Peanut Butter Buckeyes

Ingredients: • 1/2 cup Hungry Jack® Instant Mashed Potato Flakes • 1/4 cup water • 1 cup Jif® Creamy Peanut Butter • 1 tablespoon butter, melted • 1/4 teaspoon almond extract • 2 1/2 cups powdered sugar • 1 cup semi-sweet chocolate chips • 1 tablespoon Crisco® All-Vegetable Shortening Preparation Directions: 1. COMBINE potato flakes and water in large bowl. Allow to stand 2 minutes or until potato flakes are fully hydrated. 2. BEAT in peanut butter, butter and almond extract with an electric mixer on low speed until blended. Add powdered sugar 1 cup at a time, beating until smooth. Make 36 1-inch balls using 2 teaspoonfuls of mixture for each ball. 3. MELT chocolate chips and shortening in medium bowl. Dip peanut butter balls partially into chocolate, keeping the top uncovered. Chill until chocolate has hardened. Yield: 3 dozen Prep Time: 45 min Source: Hungry Jack

EXTRA EASY FUDGE

INGREDIENTS:

2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts

INSTRUCTIONS:

Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

Submitted by: Caroline G.
"I don't add nuts to mine. It is such an easy recipe and great for quick gifts and parties".

Source: http://www.allrecipes.com/

PEANUT BUTTER CHOCOLATE TREATS

PEANUT BUTTER CHOCOLATE TREATS

Ingredients:

Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating

Instructions:

You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.

Source: Cathy P.

Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."

OREO TRUFFLES

OREO TRUFFLES

Ingredients:

1 lb. Oreo Cookies (crushed)
8 ounces of cream cheese (softened)
1 lb. Vanilla favored candy coating

Instructions:

In a large mixing bowl, combine the crushed cookies and cream cheese to form a stiff dough. Roll into 1-inch diamter balls. Place the cookie balls on a waxed paper cookie sheet and put them in the freezer for 15 minutes. When the 15 minutes is up, melt the vanilla candy coating in the microwave. Remove the tray from the freezer. One at a time put the cookie balls on the tines of a fork and dip them until covered in the melted coating. Allow the excess coating to drip off, and put each completed truffle on a waxed paper covered cookie sheet until the coating is set.

Freezing directions:

When the candy coating is set, put the truffles in a freezer bag or rigid container. Seal, label and freezer.

Serving:

Thaw truffles for a few minutes on the counter, and serve. Keep any leftovers in the refrigerator.

Source: http://www.30daygourmet.com/

Submitted by: Caroline G.
Variations: You can use peanut butter in place of the cream cheese. Try chocloate coating or chocolate chips in place of the vanilla coating.

"These are so easy to make and can be made ahead of time for a party, gifts of food etc. They are great to have on hand in the freezer for any event that arises."

GREAT GRANDMA'S CHRISTMAS PUNCH

GREAT GRANDMA'S CHRISTMAS PUNCH

Ingredients:

2 liter bottle of Lemon-Lime Soda
1 frozen can of cranberry juice
1 frozen can of apple juice

Instructions:

Stir together above ingredients in a large punch bowl and add lots of ice!

Source: Great Grandma

Submitted by: Lori S.