Quick & Easy Christmas treats - *UPDATED* - compiled recipes - Page 53 - Page 69 - The DIS Discussion Forums

Mom2Ashli · 11-19-2012, 07:45 AM

Thank you so much for all your time and effort to make the file to send out to everyone. That is very nice of you.

I sent my pm.

Imzadi · 11-27-2012, 08:22 PM

I just saw this recipe below. I don't know if someone else already posted it. It is a variation on the Oreo truffle balls so I thought it would be appropriate to include here.

Thin Mint Truffles

Thin Mint Truffles
makes 24
1 9oz box Girl Scout Thin Mints {Or Keebler's Grasshopper Cookies!}
4 oz fat free cream cheese, slightly softened
16 oz Guittard's green mint chips OR white chocolate chips mixed with green food coloring*

In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.

Once the truffles have been in the fridge for a while, melt the green mint chips (OR white chocolate chips mixed with green food coloring) in a double broiler or a microwave safe bowl.

Roll the truffles in the green mint chocolate, and place them back on the wax paper. Once they have dried a little, place some white chocolate in a small zip lock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles. Place the baking sheet back in the fridge so that the chocolate can set.

Link to recipe:

http://cookincowgirl.blogspot.com/20...and-video.html

blestmom · 12-01-2012, 11:44 PM

Quote:

Originally Posted by Imzadi

I just saw this recipe below. I don't know if someone else already posted it. It is a variation on the Oreo truffle balls so I thought it would be appropriate to include here.

These look so good!!!

I've sent out the recipe file to everyone who has sent me a PM, so if you did, and haven't gotten it yet, please let me know and I'll make sure it gets to you.

EJ4Disney · 12-04-2012, 03:49 PM

Thanks so much for doing this for us. I have just sent you a PM.

Again thanks.

blestmom · 12-05-2012, 04:03 PM

I have a bunch of PM's with email addresses...and I will get them out tonight. I'm going to be gone for the day (assuming my car starts... it's -25 right now!) but I will hopefully have time to send them all out when I get home.

Just didn't want anything thinking I was ignoring them.

jamzmama · 12-07-2012, 05:48 AM

Quote:

Originally Posted by blestmom

I have a bunch of PM's with email addresses...and I will get them out tonight. I'm going to be gone for the day (assuming my car starts... it's -25 right now!) but I will hopefully have time to send them all out when I get home.

Just didn't want anything thinking I was ignoring them.

Thank you very much for sending the recipes!

Debbie · 12-07-2012, 07:59 AM

Quote:

Originally Posted by jamzmama

Thank you very much for sending the recipes!

Vandee · 12-14-2012, 10:36 PM

These are fab recipes! Was looking for something quick, easy, cheap but good to make for my staff of 110-found it!!

Imzadi · 05-09-2013, 01:29 PM

Remember, these recipes aren't just for Christmas! They are good year round.

I found a new no-bake fudge recipe. If you are a Reese's peanut butter cup lover, this is a recipe for you!

No Bake Reese’s Fudge Bars

• 22 individual Reese’s Peanut Butter Cups (regular size), unwrapped -16 for the bottom and 6 crumbled on the top
• 3 cups chocolate chips
• 1 (14 ounce) can of sweetened condensed milk
• 1 teaspoon vanilla extract

Directions

Line a 9x9” pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)

Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.

Once everything is melted together, remove from heat and stir in vanilla extract. Spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

Adapted from Crazy for Crust: http://www.crazyforcrust.com/2013/04/reeses-fudge/

11-19-2012, 07:45 AM	#1021
Mom2Ashli DIS Cast Member People are after my thread killing powers! Join Date: May 2004 Posts: 50,145	Thank you so much for all your time and effort to make the file to send out to everyone. That is very nice of you. I sent my pm. __________________ I AM LAST

12-04-2012, 03:49 PM	#1024
EJ4Disney DIS Veteran Join Date: Aug 2008 Location: Nebraska Posts: 1,059	Thanks so much for doing this for us. I have just sent you a PM. Again thanks. __________________ Ellen

12-05-2012, 04:03 PM	#1025
blestmom DIS Veteran Join Date: Mar 2004 Location: Alaska Posts: 1,787	I have a bunch of PM's with email addresses...and I will get them out tonight. I'm going to be gone for the day (assuming my car starts... it's -25 right now!) but I will hopefully have time to send them all out when I get home. Just didn't want anything thinking I was ignoring them. __________________ “Don’t worry…October isn’t hot or crowded” Mother-Son October 2012 trip report “Frosty Gets Caught Picking His Nose” November 2011 trip report "It's All in the Details" January 2010 trip report "You've got to be kidding! -38 degrees again? Goodbye Alaska - Hello Disney!" January 2009 trip report "Holy heatwave, Batman! Mom+5 kids do Disney" January 2007 trip report

12-14-2012, 10:36 PM	#1028
Vandee Earning My Ears Join Date: Dec 2012 Location: North Carolina Posts: 2	Thank you These are fab recipes! Was looking for something quick, easy, cheap but good to make for my staff of 110-found it!!

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11-27-2012, 08:22 PM	#1022
Imzadi I can shoot a gun, but I'm scared to open a can of biscuits Point Free Zone I'm the only one getting lumpy hummus Like Pakey's Join Date: Oct 2004 Location: NYC - "They may take our lives, but they'll never take our FREEDOM!" Posts: 22,005	I just saw this recipe below. I don't know if someone else already posted it. It is a variation on the Oreo truffle balls so I thought it would be appropriate to include here. Thin Mint Truffles Thin Mint Truffles makes 24 1 9oz box Girl Scout Thin Mints {Or Keebler's Grasshopper Cookies!} 4 oz fat free cream cheese, slightly softened 16 oz Guittard's green mint chips OR white chocolate chips mixed with green food coloring* In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart. Once the truffles have been in the fridge for a while, melt the green mint chips (OR white chocolate chips mixed with green food coloring) in a double broiler or a microwave safe bowl. Roll the truffles in the green mint chocolate, and place them back on the wax paper. Once they have dried a little, place some white chocolate in a small zip lock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles. Place the baking sheet back in the fridge so that the chocolate can set. Link to recipe: http://cookincowgirl.blogspot.com/20...and-video.html

05-09-2013, 01:29 PM	#1029
Imzadi I can shoot a gun, but I'm scared to open a can of biscuits Point Free Zone I'm the only one getting lumpy hummus Like Pakey's Join Date: Oct 2004 Location: NYC - "They may take our lives, but they'll never take our FREEDOM!" Posts: 22,005	Remember, these recipes aren't just for Christmas! They are good year round. I found a new no-bake fudge recipe. If you are a Reese's peanut butter cup lover, this is a recipe for you! No Bake Reese’s Fudge Bars • 22 individual Reese’s Peanut Butter Cups (regular size), unwrapped -16 for the bottom and 6 crumbled on the top • 3 cups chocolate chips • 1 (14 ounce) can of sweetened condensed milk • 1 teaspoon vanilla extract Directions Line a 9x9” pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom) Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together. Once everything is melted together, remove from heat and stir in vanilla extract. Spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve. Adapted from Crazy for Crust: http://www.crazyforcrust.com/2013/04/reeses-fudge/