By Sherrie Norris
It’s been said that Santa might like a little something different than the traditional sugar cookies that he’s been finding on the hearth every year, so we’re here to help. We must do all we can to keep the jolly old elf himself happy this year. And the kids can help, too.
Hopefully, most families will be in a location where Santa can find them, even if he has to look a little farther than usual.
It is my hope and prayer that the real meaning of Christmas will find a special place in our hearts and minds this year, amid all the pain and loss that many have felt.
Here’s wishing you and your family peace and comfort in the coming days as we all look forward to a new year and a new beginning.
And, in the meantime, here are a few ideas to keep Santa satisfied as he helps keep alive the spirit of giving.
Merry Christmas!
Christmas Clusters
1 pkg. almond bark white or milk chocolate
36 mini muffin papers
2 cups of one or more of the following:
Salted peanuts, Rice Krispies cereal, dried cranberries, raisins, crushed peppermint candy canes, other salted nuts, your favorite dried fruit (all chopped to the size of raisins).
Line a mini muffin tin with mini muffin papers. Place almond bark in a large microwave-safe bowl. Microwave at one-minute intervals, stirring after each, until smooth and creamy.
Remove from microwave and stir in two cups of your choice of addition.
Spoon into mini muffin papers and allow to sit until cool and hardened. You can put them in refrigerator to speed up the process if you prefer.
Christmas Crack
Cooking spray
Saltine crackers, about 45
1 cup unsalted butter
1 cup firmly packed dark brown sugar
1 tsp. vanilla extract
3 cups semi-sweet chocolate chips
1 cup Christmas sprinkles, red and green M&M’s, pretzels, chopped Christmas candy, etc.
½ cup toasted slivered almonds
Cover a cookie sheet with foil and spray with the cooking spray.
Arrange crackers in single layer over entire cookie sheet, breaking crackers in half as necessary to fit.
In a medium saucepan, melt butter over medium heat. Add brown sugar; bring to a boil for about 4-5 minutes, or until it turns to caramel, and/or candy thermometer reaches 300°F. Remove from heat and stir in vanilla. Immediately pour the mixture over the crackers, spreading it into an even layer.
Meanwhile, in a microwave-safe bowl, heat chocolate chips in microwave until melted and smooth, 1 to 2 minutes, stirring every 15 seconds to prevent scotching. Pour chocolate over the caramel layer, spreading evenly.
Add toppings of choice. Refrigerate the crackers until set, about 2 hours.
Carefully remove the foil and break the “crack” into pieces.
Easy Oreo Balls
1 pkg. Oreo cookies
1 (8 oz.) block cream cheese, softened
2 pkgs.(16 oz. each) chocolate melting wafers
Sprinkles and/or Oreo cookie crumbs, optional
Place cookies in bowl of a food processor; process until fine crumbs form. Place cookie crumbs and cream cheese in bowl of a stand mixer with paddle attachment; on medium speed, mix until combined.
Form mixture into 1-in. balls and place on a cookie sheet lined with parchment paper. Chill in freezer for about 20 minutes.
Melt chocolate wafers as directed on package. Dip each ball into melted chocolate. Gently tap ball to remove any excess chocolate; set back on parchment paper.
Immediately add (lightly) sprinkles or cookie crumbs, if desired.
Let balls set until chocolate dries. Transfer to an airtight container; separate layers with parchment paper. Store in refrigerator.
Peanut Butter Chocolate Swirl
1 lb. white candy coating, coarsely chopped
1 ½ cups creamy peanut butter
2 cups semisweet chocolate chips
In a large microwave-safe bowl, melt candy coating; stirring frequently until smooth to avoid burning. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet.
In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm.
Break or cut into pieces. Store in an airtight container in the refrigerator.
Chocolate-Mint Layered Candy
1 Tbsp. butter
1½ lbs. white candy coating, coarsely chopped, divided
1 cup semisweet chocolate chips
1 tsp. peppermint extract
4 drops green food coloring, optional
3 Tbsp. heavy whipping cream
Line a 9×13-in. pan with foil, grease with butter.
Microwave about 2 cups of the candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan. Microwave remaining white candy coating until melted; stir in peppermint extract and food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate about 10 minutes or until firm Warm remaining chocolate mixture to thin, if needed; spread over mint layer. Refrigerate until firm. Using foil, lift candy out of pan, then peel off the foil. Cut into 1-in. squares. Refrigerate in an airtight container.
Chocolate Covered Cherries
1 can sweetened-condensed milk
1 box powdered sugar
1 stick melted margarine`
1 jar maraschino cherries, drained
Mix milk, margarine and sugar. Roll into small balls and flatten. Put cherry in center and roll back into ball, covering cherries. Refrigerate for 30 minutes. Dip into chocolate-paraffin mixture.
Christmas Krispies
2 cups semi-sweet chocolate morsels
2 cups butterscotch morsels
1 cup sugar
1 cup light corn syrup
1 ½ cups peanut butter
7 cups Rice Krispies cereal
Cook sugar and syrup over medium heat to boiling stage. Remove from heat and add peanut butter; then add cereal. Pack mixture into a cookie sheet lined with waxed paper. When set, remove from pan by lifting ends of the waxed paper. Place butterscotch morsels in a microwave-safe bowl. Heat 1 minute on medium heat. Stir. Add chocolate morsels, heat until melted, stirring every 15 seconds.
Spread the melted mixture over cereal mixture. Cut when cool.