• 36 Oreo cookies, finely crushed

• 1 (8 ounce) package cream cheese, softened

• 16 ounces semisweet baking chocolate, melted (I usually do both dark chocolate and milk chocolate, but you could do white chocolate melting wafers too)

  
  

  Directions:

• Step 1: Mix crushed Oreo cookies and cream cheese in a large bowl until well blended.

• Step 2: Use your hands to shape mixture into 48 (1-inch) balls; place on a tray and freeze until thoroughly chilled, about 10 minutes.

• Step 3: Line a shallow pan with waxed paper. Dip Oreo balls in melted chocolate; place in a single layer on the prepared pan.

• *Optional: You can drizzle additional chocolate or toppings at this point. Ex: Pecans, peppermint pieces, sprinkles, etc.

• Step 4: Refrigerate until firm, about 1 hour. Store in a covered container in the refrigerator.

Ingredients:

• Half stick of butter

• Regular size (12-16 oz) bag of marshmallows (or a jar of Jet-Puffed)

• Regular size box of cereal (just not family sized)

Directions:

1. Grease a container to put treats in.

2. In a stock pot, melt butter over medium heat.

3. Add in marshmallows and stir constantly until no lumps.

4. Remove from heat.

5. Pour in cereal and mix until cereal is coated with marshmallows. (It is an arm workout)

6. Your choice: Mix in PB chips or add to top once poured into the greased container. I do not recommend trying to melt the PB chips and mixing in.

7. Pour into greased container.

8. Eat!

• 1/2 cup (128g) mashed cooked sweet potato

• Two 3.5 oz 70% dark chocolate bars, finely chopped (7 oz total, 200 g)

• 2 tablespoons (30g) creamy plant milk, room temp! (I used lite coconut milk, but any milk should work)

• 1/4 teaspoon salt

• 1/4 cup (80g) pure maple syrup, room temp!

• heaping 1/8 teaspoon ground chipotle chile pepper spice

• 1/4 teaspoon strong quality cinnamon

• 1/2 teaspoon pure vanilla extract

• Optional: red pepper flakes

NOTE

• It's important that your liquids are at room temperature so the chocolate stays smooth while mixing, otherwise cold liquids will cause it to start to harden too quickly. Make sure to use the correct amount of chocolate so the end result texture is accurate.

Instructions

1. Cook your sweet potato and mash it well with a fork before measuring. Pack it well into your measuring cup (leaving no gaps) and level off with your finger. Add to a food processor.

2. Finely chop up all your chocolate and add to a bowl, with the milk, and microwave on 30 second intervals until melted, being careful not to overcook or burn it. Or you can use a double boiler.

3. Add the salt to the chocolate and give it a quick stir and add the chocolate to the food processor, scraping all of it out of the bowl. I used a rubber spatula, as it worked much better than a spoon.

4. Process the chocolate and potato until smooth. Add the syrup, chipotle spice and cinnamon and vanilla. Process for at least a minute until completely smooth. Scrape the sides and process again.

5. Taste and if you desire it to be sweeter like traditional fudge, add a tablespoon or so of a dry sweetener. Do not add any more liquid sweetener, or it will affect the texture. Keep in mind this has a dark chocolate flavor and is less sweet than traditional fudge, but we still found it plenty sweet. It is supposed to have a rich, dark chocolate taste, but feel free to adjust to your liking.

6. Line a 9X5 loaf pan with plastic wrap hanging over the sides. Parchment paper does not lie flat, so it's a pain to use, which is why I opted for plastic wrap. For a thicker fudge, use a smaller dish. I sprayed my pan first so the plastic wrap would adhere better.

7. Add the mixture to the pan and spread out with a rubber spatula flat and out to the corners. Add optional red pepper flakes on top, if desired, for an extra spicy fudge. Or for a sweet topping, sprinkle coconut sugar on top. Overlap the plastic wrap over the fudge and smooth the top out. Leave the plastic wrap down and place in the fridge to firm up for several hours or overnight before slicing. Keep stored in the fridge. These are great for a party, as they will stay solid at room temperature!

• 3 c. quick cooking oatmeal

• 1 c. peanut butter

• 1 c. coconut

• 4 Tbsp cocoa

• 1 tsp vanilla

• 2 c. sugar

• ½ c. milk

• 1 stick margarine

Instructions

Mix in a bowl and set aside first, 5 ingredients. Boil together the sugar, milk, and margarine for 3 minutes, stirring constantly. Remove from heat and add oatmeal mixture. Quickly drop by spoonfuls onto waxed paper lined cookie sheet. Cool and enjoy. This was my Grandma Hazel’s favorite holiday cookie to make and I consumed them like I was obsessed with them.

Ingredients

• 2 c. pecans

• 2 Tbsp oleo

• 10 oz pkg marshmallow minis

• 2 – 8oz Hershey bars

Instructions

Toast pecan at 325⁰ for about 10 minutes until lightly browned. Over how water in a double boiler, melt and stir until smooth Hershey bars and oleo. Stir in marshmallows and pecans an coat well with chocolate. Turn out onto buttered wax paper (parchment paper work best) and shape into a roll. Chill at least 2 hours and then slice into separate candies. NOTE:  If you don’t want to do the rolling and slicing, these can be done as drop cookies as well.

·        9 or 10’ graham cracker crust

·        8 oz pkg cream cheese, softened

·        14 oz can Eagle Brand sweetened condensed milk

·        1/3 c. lemon juice

·        1 tsp vanilla

·        1 can cherry pie filling

Instructions

In medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk and blend thoroughly. Sir in lemon and vanilla. Pour in pie crust. Chill 3 hours to set. Top with cherry pie filling or other flavor pie filling before serving.

• all-purpose flour, baking powder, salt

• warm water

• oil for frying

• granulated sugar, ground cinnamon

• How to make buñuelos

  1. Make the dough by adding all-purpose flour, baking powder and salt into a large bowl. Mix together until combined. Add warm water and 4 tablespoons oil. Mix together with a fork until the dough comes together.

  2. Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic. Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.

  3. Roll out the dough by dividing it into 8 separate pieces and rolling each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle.

  4. Fry the dough by heating frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once with metal tongs, until golden brown on both sides. Transfer to prepared plate to drain any excess oil.

  5. Garnish the buñuelos with cinnamon sugar and eat!

  6. Tips and tricks

     • Buñuelos can fluff up a lot when frying, creating huge air pockets that look cool but aren’t very conducive to eating. I recommend using metal tongs to keep the dough fully submerged in the oil for the first 10-15 seconds of frying to minimize the very large air pockets, This will fry both of the sides at the same time, reducing the amount.

     • Sprinkle the cinnamon sugar on the buñuelos as soon as possible to ensure that it “sticks” to the fried dough.