Rice Krispie Treats are a family favorite and I love peppermint so this sounded like a fun, simple recipe to make. The results are cute, the perfect snack to leave for Santa Clause (and his helpers). It’s best to eat the treats within a couple of days as they tend to lose their ‘snap, crackle, pop’.
PEPPERMINT RICE KRISPIE TREATS SNOWBALLS
2 tablespoons vegetable oil
2-14 Oz. bags White Candy Melts
6 cups Rice Krispies® cereal
⅓ cup crushed candy canes
1 10 oz. package marshmallows
¼ cup butter
- Melt the butter in a large saucepan over medium low heat.
- Add in the marshmallows and allow them to melt completely.
- Add in the crushed candy canes.
- Remove the pan from the heat and stir in the Rice Krispies®.
- If making balls, pull out heaping tablespoons from the pan and roll into balls. Add a candy can into the center of each ball.
- If making cut out shapes, press the Rice Krispies® mixture into a pan prepared with cooking spray.
- Allow to cool for about five to ten minutes and then cut out your favorite shapes.
- Add a candy cane into the top end of the treat.
- Place your finished treats into the fridge for about 15 minutes to cool down.
- Melt the candy melts according to package directions and add in the vegetable oil to thin the mixture.
- Dip your cooled treats into the chocolate, sprinkle or decorate, and set aside to cool and harden completely.
- Note: For a quicker version, simply substitute one 12 oz. bag of white chocolate chips for the melts and oil. Add the chips in with the marshmallows and heat until completely melted. Proceed with adding the candy canes and Rice Krispies®. You can then roll your balls and add sprinkles to the still warm treat.
Recipe from SheWearsManyHats.com
What says the holidays better than a delicious Prime Rib or Cross Rib Roast with Horseradish sauce. The original recipe for closed door cooking of the Prime Rib came from Colorado Cache Cookbook, still my all-time favorite cookbook. We have served this recipe many times, always a big hit.
This time, however, the balsamic vinegar and rub were new and I loved the results.
ROAST BEEF PERFECTION
1 Prime Rib or Cross Rib Roast, any size
3 tablespoons Balsamic vinegar
3 tablespoons fresh minced garlic
2 tablespoons fresh thyme leaves, removed from stems and chopped
2 tablespoons fresh rosemary leaves, removed from stems and chopped
1 tablespoon coarse sea or kosher salt
Freshly-ground black pepper
1 tablespoon olive oil
- Preheat oven to 375 degrees. Place Prime Rib in roasting pan and brush with Balsamic vinegar. Make a paste of the garlic, thyme, rosemary, salt, pepper and olive oil. Rub paste mixture over the roast.
- Place roast in oven and cook for 1 hour. Turn the oven off and KEEP THE OVEN door closed.
- 45 minutes before serving, turn the oven to 300 degrees. Remove from oven and rest for 5-10 minutes. The roast will be juicy medium-rare and perfect every time. If you like your Prime Rib cooked to medium, just add 15-20 minutes to the initial cooking time.
1 cup sour cream
1 tablespoon grated onion
1 1/2 tablespoon Dijon mustard
3 teaspoons prepared horseradish
- Stir together and refrigerate until serving time.
Recipe inspired by Colorado Cache Cookbook and What’s Cooking America
A Christmas tradition in our house is to make Kringla, typically flavored with Anise extract. My oldest daughter Megan, likes Kringla, but not the taste of Anise. Lucky for her, I was out of Anise extract and tried Almond Extract instead, and loved the results. I had to double the amount of extract to make sure the Kringla actually carried the almond flavor.
Our new tradition…Almond Kringla.
I usually double the recipe and freeze several to enjoy long after the holidays are gone.
1 cup sugar
1/2 teaspoon almond extract (or more to suit your taste)
2 tablespoons melted butter
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour
- Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
- Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
- Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
- Mix together flour mixture alternately adding egg mixture and sour cream mixture. Dough will be very stiff and you will need to finish mixing with your hands.
- Chill dough overnight. Remove 1-2 cups of dough at a time so the dough remains chilled. Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape. Shape the dough into a pretzel shape and place on a greased cookie sheet.
- Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown. (I have found that every oven is different. Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.) In a convection oven, I’ve found 5 minutes on the middle shelf to be sufficient.
- Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.
The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers. He’ll be a big hit!
SNOWMAN CHEESE DIP
1 tub whipped cream cheese
2-8 ounce bars cream cheese
4 ounces dried beef, chopped
1 teaspoon garlic powder
1 teaspoon horseradish
1 tablespoon dried parsley
bunch of green onions
- Mix cream cheese bars and chopped dried beef. Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
- Form into 3 balls (small, medium and large) using waxed paper. Stack into snowman shape using a toothpick to attach. (NOTE: I lay the snowman down on the platter)
- Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.
- rosemary branches or broken pretzel twists for arms
- black olives cut into pieces for mouth & buttons
- tiny baby carrot for nose
- dried cranberries for halo
- piece of red pepper for heart
- green onion tops for scarf