The Dirty Grinch (Mint Oreo Truffles)
Submitted by Christa Wilson
Ingredients
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1 package mint Oreo cookies, crushed
8 oz cream cheese, softened
12 oz melted white chocolate
Green food coloring
Andes Mints - about 10, chopped for garnish
20 lollipop sticks (optional)
20 mini-martini plastic glasses (optional) Buy them here
Sugar and corn syrup for rimming glasses (optional)
Mix cookie crumbs and cream cheese until blended. Shape into 20 balls using a small cookie scoop. Mix melted chocolate and a few
drops of food coloring until blended. Dip the end of a lollipop stick in melted chocolate, then insert into center of a cookie ball. Place
on parchment-lined baking sheet. Repeat with remaining cookie balls. Freeze 10 minutes.
Dip balls in remaining chocolate; return to baking sheet. Decorate the tops with chopped Andes Mints. Refrigerate 1 hour or until
chocolate coating is firm. To make them into “The Dirty Grinch” place the cookie balls in a mini-martini glass rimmed with green
tinted sugar. To rim the glasses dip the edge in corn syrup, then into the sugar to coat the rim. Add a festive ribbon if desired!
Peanut Butter Balls
Submitted by Don Fischer
Ingredients
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1 - ½ sticks margarine, melted
2 cups peanut butter
1 lb box powdered sugar
1-1/2 tsp vanilla
2 pkgs Candiquick (melt-able chocolate) – 1 vanilla (white), 1 chocolate
Mix margarine, peanut butter, powdered sugar and vanilla until blended.
Shape into small balls and chill for 2 hours.
Melt Candiquick and dunk balls one at a time by setting them on a fork. Coat all in vanilla and drizzle with chocolate or alternate
and drizzle with opposite (color) flavor. You may also garnish with chopped nuts, candy sprinkles, etc. Chill until firm before serving.
Caramel Apple Pie Cookies
Ingredients
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1 pkg refrigerated pie crust
8 oz caramel topping
10 oz apple pie filling
1 egg
1 tsp cinnamon
¼ tsp nutmeg
• ¼ cup sugar
Submitted by Jolene Erickson
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray and set aside. Allow packaged pie crusts to warm slightly to
make them easier to work with. Dust work area with flour and roll out crusts. Spread 5 oz of caramel in a thin layer on one of the
crusts. Chop up the pie filling into smaller pieces and spread over top of the caramel.
Cut the other crust into 1/2” strips. Use the strips to create a lattice top over the crust with the filling. Cut out circles or desired
shape with a cookie cutter and transfer to baking sheet.
Beat egg in a bowl until well blended. In another bowl mix together sugar, cinnamon and nutmeg. Brush lattice tops with egg wash
and sprinkle with sugar mixture. Bake for 20-25 minutes or until golden brown. Once cool drizzle with remaining caramel topping.
White Chocolate Pecan Pie Bars Submitted by Amy Remitz
Ingredients
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1-1/2 cups flour
1-1/2 cups sugar, divided
½ cup corn starch
¾ cup butter or margarine, softened
1-1/4 cups light or dark corn syrup
4 eggs, lightly beaten
1-1/2 tsp vanilla extract
¼ tsp salt
1-1/2 cups (6 oz) chopped pecans
1 cup white chocolate chips
Preheat oven to 350 degrees. Grease bottom and sides of a 13 x 9-inch pan. Combine flour, ¼ cup sugar and corn starch in a large
bowl. Cut in butter until crumbly. Press mixture into pan and bake for 15 minutes, until edges are slightly browned.
Combine corn syrup, remaining 1-1/4 cups sugar, eggs, salt and vanilla in a large bowl until blended. Add pecans and white
chocolate chips. Pour over crust and bake additional 35 minutes until filling is firm around the edges and slightly soft in the center.
Cool for approximately 2 hours before cutting into bars.
Chocolate Oatmeal Lace Sandwich Cookies
Submitted by Sarah Thielen
Ingredients
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1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 Tbsp all-purpose flour
2 tsp vanilla extract
½ tsp salt
1 large egg
1-1/2 cups thick cut rolled oats (or substitute regular rolled oats)
1 Tbsp sea salt
8 oz dark chocolate
Honorable
Mention
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Melt butter and brown sugar in medium saucepan over
medium heat, stirring frequently until butter and brown sugar melt into a brown paste. Remove from heat and stir in the flour,
vanilla, and salt. Set aside for 10 minutes to cool. Once the liquid has cooled add the egg and mix with a fork until incorporated. Add
the oats and stir until well distributed. Spoon 1 tablespoon of the batter onto a baking sheet, leaving about 2 inches or more of
space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer. Bake
8 minutes or until the edges of the cookies start to turn dark golden brown. Let the cookies cool completely on the parchment
paper. Melt the chocolate. Drizzle chocolate on the flat side of one cookie; place another cookie (flat side) on top, making a
sandwich. Drizzle melted chocolate on top of all completed sandwiches. Sprinkle with sea salt while chocolate is still warm.
Happy Baking!