.Here is one my Favorite Christmas Recipes!
I love these cookies as they are so colorful and festive. You do not have to make them just at Christmas. My sister had a dessert reception for her wedding, and I bought the purple melting chocolates and made a ton of these for that occasion.
They are rather simple to make–2 main ingredients with whatever color of chocolates you would want for the outside! That’s it! They can be a little time consuming as you have to cover each ball with chocolate; but if you use these like I do where you give just a few to each person along with other cookies, they go a long way!
For Christmas presents for teachers, I put these oreo balls in a coffee mug that I get at a garage sale, slip in a gift card that I redeemed with my Discover cashback that I saved up all year, and include an ornament the kids make! Even if you can’t afford a gift card, the mug and oreo balls are a hit with my kids’ teachers every year!
Still want more? Head to our Fantabulous Christmas Favorites Pinterest Board!
It’s that time of year when caramel becomes king! I embrace this idea whole-heartedly as I absolutely adore caramel. I grab the bulls-eyes at parades and rob the kids’ goody bags (if I’m allowed to) as well as eat the caramels before I get around to making the desserts that I bought them for. Yes, caramel and I are BFF’s.
I do concede that I might be a little over the top; but surely, everybody loves caramel in the fall, right? So last week, I put on the recipe for caramel corn, this week I’m putting on the recipe I use for caramel dip for fruit, on October 18th I’ll put on a recipe for a caramely Candy Corn Popcorn Treats for a fall blog hop I’m participating in, and by Christmas time I’ll give you my recipe for Caramel Brownies. (You really didn’t know how serious I was when I said that I adore caramel, did you?)
Now even though I really, really like caramel dip, I really, really, REALLY dislike the prices that stores charge for those little 8 ounce containers of caramel. With a family of seven people, that little tub does not go far, and it’s probably 25¢ per tablespoon. I’m just too cheap for that. So I started googling for a caramel recipe, and one of the first ones I found was this Apple Caramel Dip below. It’s super easy to make; it makes a large amount; and it uses ingredients that you already have or, at the very least, are easy to find.
All you have to do is put the first 5 ingredients in a sauce pan, stir them over medium heat until the sugar is dissolved, which is pretty quick. Then remove from it from the heat and add the vanilla. Easy-peasy!
Now let me tell you a little secret: I pour half of the caramel into a different container while it is still hot and add peanut butter to it. YUM! (I also love peanut butter!) I like the Peanut Butter Caramel Apple Dip even better than the regular caramel dip–although both are great. There is no magic amount of peanut butter. Just spoon a couple of tablespoons in, stir it until the peanut butter is melted, and taste it. If you want more, put more in!
This recipe makes a lot of caramel–I have never measured the amount, but I would say probably around 4 cups. You can use it also as an ice cream topping or on top of other desserts. With caramel, the options are endless. And if you need a sugar-fix in the afternoon, a tablespoon of caramel by itself fits the bill. (Of course I would never have done anything like that. 😉 )
I dare you –make the recipe below, and you won’t be buying the store caramel apple dip anymore! It does not taste just like the store’s dip; but we love this dip just as much if not more than the store’s caramel dip.
So, do I have any caramel lover friends out there? What’s your favorite caramel food item that you like?
This recipe of caramel corn is a recipe that my mom has always done in the fall ever since I was a young girl.
People remember how yummy this caramel corn is and ask me about having some every year. Earlier this summer, a person was talking to me about how they came over and had my caramel corn and how she wanted to have some again this year. I truly don’t remember any of the occasion they were talking about–but they remembered the caramel corn!
I find that the caramel corn is very addictive for me, and I have to give some away so that I don’t eat it all! So every year I give some to my girls’s teachers. I shared yesterday how I recycle Pringles containers to put the caramel corn in.
This recipe really isn’t hard to make, and you probably already have the ingredients on hand! It just takes a little bit of time to cook.
Here is how you make Caramel Corn:
Pop 8 quarts of popcorn (I pop it in my hot air popper) and spread it in shallow pans.
Boil the other ingredients for 5 minutes. This will make the caramel mixture.
Pour the caramel mixture over the popcorn and stir it to get the caramel mixture evenly distributed on the popcorn.
Bake at 250° for 1 hour.
These Rice Krispy spin-offs are one of my family’s favorite recipes for summer.
My mom has been making them for years; and I think she originally got the recipe from a Frosted Flakes cereal box, hence the name Tony Tiger’s Bites.
THEY’RE G…R…E…A….T! (Remember the Tony Tiger commercials :)).
They’re also very easy to make! And they are NOT gluten free. Pinterest has added that to my pins; but Pinterest is not always right. I’m sorry about that misinformation, but there is nothing I can do about it.
Just mix up the few ingredients and put it in a pan!
Melt the butter and marshmallows, remove from heat and add peanut butter.
Stir in the Frosted Flakes.
Pour mixture in a greased/buttered 13″ x 9″ pan.
Place waxed paper over the mixture and press it until it is flat and even.
When it is cool, cut into squares and eat!
- 10 ounces regular marshmallows or 4 cups miniature marshmallows
- 1/4 cup butter (1/2 stick)
- 1/3 cup peanut butter
- 7 1/2 cups or 10 ounce package Frosted Flakes cereal. (I use Aldi's cereal.)
- Melt together marshmallows and butter.
- After marshmallows and butter are melted, remove them from the heat.
- Add peanut butter.
- Once peanut butter is melted, add the cereal.
- Stir gently until well coated.
- Using a buttered spatula or wax paper, press the mixture into a lightly greased 13" x 9" pan.
- This will make 32 bars if they are cut 1 1/2" x 2". (I cut mine bigger.) They are 90 calories each for the size listed.
Go HERE to see a few more of some of Creative K Kids’ favorite recipes:
Scotcheroos is my ultimate favorite summer dessert to take to picnics and potlucks. Like the No-Bake Oatmeal Cookies, this dessert is fast and easy to prepare and does not require an oven! Even children could make this dessert (with maybe a little bit of supervision.) Just mix the rice krispie mixture together, press it into a pan, and spread the chocolate mixture over the krispie layer.
These bars are easy to cut into squares and easy to hold without needing any silverware. My kids love them, and they are just a slight addiction for me. I purposefully don’t make them unless we are going to an occasion where they can be shared–or I will eat way more than any single person should ever digest! You will want to make this dessert a few hours before needing them so that the top chocolate layer can get firm. (Or you can just stick it in the refrigerator for half of an hour if you procrastinate–not that I’m speaking from experience or anything :)).
Our family loves rice. I did not always love rice, but I married a man who is half-Vietnamese. Being that his mother is Vietnamese, rice was a staple in his house. I always thought rice was, well, rice. But I know now there is a difference! We eat Jasmine rice–and love it. I always wondered why my 2 year old loved Ba-noi’s (my husband’s mom) rice, and not mine. But when I switched to jasmine rice, that problem was resolved. One of my children’s favorite rice meals can not really be considered Asian, unless you decide that including rice and soy sauce on the side makes it Asian (just about any rice dish in our house has soy sauce as a condiment.)
This dish is great, because you can make it as big or small as you want; you can put many different ingredients in it, and it includes spinach! And the kids love it! (If they like rice.) So this is how I make it. We call it “green rice” as the spinach makes it look green. I know, we’re not very original or creative after all!
This is one of my favorite recipes to make for potlucks or when I need a casserole to feed many people. My family also loves it as the staple ingredient is rice, and my husband is half-Vietnamese and likes anything that includes rice! I also find that most people make pasta dishes for potlucks, so this is a little different.
I originally found this recipe in a Quick Cooking Magazine. It can be found on the Taste of Home website found here.