The Entrepreneur Stand and getting closer to that Christmas day; Black Friday is on a Friday
- Katherine Victoria Vananderland
- Nov 13, 2021
- 10 min read
Here are bunch of goodies just picked out for you to find a place for your table. Thank You, for the on going prayers; they are felt. I hope you have a great week ahead and this makes your day a little sweeter. In this Christmas Season perhaps pick up one more order and surprise your neighbors with a tray of treats this holiday Season. May God bless your lives and bring you eternal joy and happiness! We can do all things through Jesus Christ; who strengthens us. Put some Christmas Jazz on and make your favorite cup of coffee and treat your self to our sweet treats. Wishing you a great start to your holiday season; thanks for being the best part.
Ingredients
54 pretzels
54 Rolo candies (about 11 ounces)
54 pecan halves
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Directions
Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy.
Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.
Nutrition Facts 1 piece: 44 calories, 2g fat (1g saturated fat), 1mg cholesterol, 24mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 1g protein.
These homemade mints make a perfect last-minute addition to holiday treat trays. Pretty much everyone in my neighborhood has this recipe now! —Katie Koziolek, Hartland, Minnesota
Total Time Prep: 15 min. + standing Makes about 6 dozen
Ingredients
3 ounces cream cheese, softened
1/4 teaspoon peppermint or almond extract
3 cups confectioners' sugar, divided
Sugar or colored sugar, optional
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Directions
Mix cream cheese and extract until blended. Beat in 1-1/2 cups confectioners' sugar. Knead in remaining confectioners' sugar.
Shape into 1/2-in. balls. If desired, roll in sugar. Place on waxed paper. Flatten with a fork. Let stand until firm, 1-2 hours. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts 1 piece: 24 calories, 0 fat (0 saturated fat), 1mg cholesterol, 4mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.
A luscious peanut butter whipped cream frosting is just a few ingredients away. Try it piped over your favorite chocolate cupcakes or dolloped onto hot chocolate. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup heavy whipping cream
2 tablespoons creamy peanut butter
3 tablespoons confectioners' sugar
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Directions
In a large bowl, beat cream, confectioners' sugar and peanut butter until stiff peaks form.
Nutrition Facts 2 tablespoons: 68 calories, 6g fat (4g saturated fat), 17mg cholesterol, 13mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 1g protein.
For easy truffles, I roll cookies and cream cheese into balls and dunk them in white chocolate. That’s merry and bright in one bite. —Carla Giorgio, New York, New York
Ingredients Total Time Prep: 30 min. + freezing Makes about 3 dozen
1 package (14.3 ounces) Oreo cookies
1 package (8 ounces) cream cheese, softened
1 package (10 to 12 ounces) white baking chips, melted
Green jimmies and sprinkles, optional
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Directions
Pulse cookies in a food processor until fine crumbs form. Add cream cheese; pulse just until blended. Refrigerate, covered, until firm enough to shape.
Shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze, covered, several hours or overnight.
Dip balls in melted chips; allow excess to drip off. Return to pans. If desired, sprinkle immediately with jimmies and sprinkles. Let stand until set. Store in covered containers in the refrigerator.
Nutrition Facts 1 truffle: 117 calories, 7g fat (3g saturated fat), 8mg cholesterol, 73mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 1g protein.
Chocolate Peanut Butter Grahams
8 reviews Test Kitchen Approved
Total Time Prep Time: 30 min. + standing Makes 3 dozen
Because so many people seem to love the combination of chocolate and peanut butter, I came up with this no-bake cookie recipe.—Geraldine Sliwa, Elgin, Illinois
Ingredients
1 jar (18 ounces) peanut butter
1 package (14.3 ounces) graham crackers, broken into rectangles
1-1/2 pounds milk chocolate candy coating, coarsely chopped
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Directions
Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm.
In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off.
Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.
Nutrition Facts 1 piece: 141 calories, 8g fat (4g saturated fat), 0 cholesterol, 86mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 3g protein.
With only three ingredients, these chocolate-swirl treats take just moments to whip up! If you have little ones visiting for the holidays, have them help you with the stirring. —Holly Demers, Abbotsford, British Columbia
Ingredients
1 pound white candy coating, coarsely chopped
1-1/2 cups creamy peanut butter
2 cups semisweet chocolate chips
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Directions
In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet.
In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm.
Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts 2 ounces: 316 calories, 21g fat (11g saturated fat), 0 cholesterol, 84mg sodium, 31g carbohydrate (27g sugars, 2g fiber), 5g protein.
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
Ingredients Total Time Prep: 20 min. + chilling Makes about 4 dozen
3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Optional coatings: Chocolate sprinkles, Dutch-processed cocoa, espresso powder and cacao nibs
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Directions
In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll.
Shape into 1-in. balls. Roll in coatings as desired.
Nutrition Facts 1 truffle: 77 calories, 4g fat (2g saturated fat), 3mg cholesterol, 12mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein.
It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
Total Time Prep/Total Time: 30 min. Makes 2 dozen
Ingredients
1 large egg, room temperature, beaten
1 cup sugar
1 cup creamy peanut butter
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Directions
In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.
Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.
PEANUT BUTTER COOKIE RECIPE TIPS What's the best peanut butter for peanut butter cookies? This peanut butter cookie recipe calls for creamy peanut butter—and as with any recipe, following the ingredient list yields the best, most consistent results. However, you can use crunchy peanut butter instead to add a little extra texture to these cookies. (Here’s the best chunky peanut butter, according to our Test Kitchen.) Substituting natural peanut butter for traditional peanut butter is trickier, as natural peanut butter has no added sugar or stabilizing ingredients, which can impact the taste and texture of the finished cookies.How do you make peanut butter cookies better? You can liven up these peanut butter cookies by adding mix-ins or by drizzling them with chocolate—these peanut butter cookie recipes may inspire you. Try folding in 1 cup of dark chocolate chips or chopped peanuts before baking. For some extra sweetness, drizzle your favorite icing over the cooled cookies. To make a peanut butter and jelly thumbprint cookie, gently press the back of a spoon into a just-baked cookie and add a dollop of strawberry or grape jam.Why are my peanut butter cookies falling apart? The main reason for dry, crumbly cookies is overbaking. All ovens are slightly different, so check the cookies a few minutes before the recommended baking time is up. Your peanut butter cookies should appear soft in the center—a little underbaked, but not raw—with golden edges. The cookies will firm up as they cool. (For more tips, check out our cookie-baking guide.)How long do homemade peanut butter cookies last? Peanut butter cookies can dry out fast, so store them at room temperature in an airtight cookie storage container and enjoy them within two or three days. Alternatively, you can shape the dough into balls, freeze them individually on a baking sheet, and then store them in an airtight container in the freezer for up to two or three months. Already-baked cookies can be frozen for three to four weeks.
Nutrition Facts 1 cookie: 99 calories, 6g fat (1g saturated fat), 8mg cholesterol, 48mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 3g protein.
These treats are such a snap to make, I almost feel guilty serving them. But nobody seems to mind I didn't put in much effort—they just keep coming back for more. —Keslie Houser, Pasco, Washington
Total Time Prep: 15 min. + chilling Makes about 1 pound
These treats are such a snap to make, I almost feel guilty serving them. But nobody seems to mind I didn't put in much effort—they just keep coming back for more. —Keslie Houser, Pasco, Washington
Ingredients
6 ounces white baking chocolate, chopped
1 cup crushed peppermint or spearmint candies, divided
1 cup semisweet chocolate chips
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Directions
In a microwave, melt white chocolate at 70% power; stir until smooth. Stir in 1/3 cup crushed candies. Repeat with chocolate chips and an additional 1/3 cup candies. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet.
Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies.
Refrigerate until firm. Break into pieces. Store between layers of waxed paper in an airtight container.
Every time I make these for guests or for a cooking demo about real food made simply, people rave about them. They're surprising as an addition to an appetizer table—or even served after dinner paired with a nice cabernet or port. —Dorothy McNett, Pacific Grove, California
Ingredients Total Time Prep: 45 min. + standing Makes 6-1/2 dozen
8 ounces aged cheddar or Monterey Jack cheese
6 ounces bittersweet chocolate, chopped
Black sea salt
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Directions
Cut cheese into 1/2-in. cubes. In a microwave, melt chocolate; stir until smooth. Dip cheese cubes in chocolate, allowing excess to drip off. Place on waxed paper. Sprinkle with a few grains of salt. Let stand until set.
Nutrition Facts 1 piece: 24 calories, 2g fat (1g saturated fat), 3mg cholesterol, 19mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 1g protein.
Every time I make these for guests or for a cooking demo about real food made simply, people rave about them. They're surprising as an addition to an appetizer table—or even served after dinner paired with a nice cabernet or port. —Dorothy McNett, Pacific Grove, California
This nutty, fruity bark makes a welcome gift. I fill special Christmas tins with it for family and friends. —Pamela Galiardi, San Jose, California
Ingredients Total Time Prep: 10 min. + chilling Cook: 5 min. Makes about 1-1/4 pounds
1 pound white candy coating, coarsely chopped
1 jar (3 ounces) macadamia nuts
1/2 cup dried cranberries
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Directions
Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in macadamia nuts and cranberries.
Spread onto prepared pan. Refrigerate until firm. Break into pieces.
Nutrition Facts 1 ounce: 163 calories, 10g fat (6g saturated fat), 0 cholesterol, 15mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 0 protein.
My grandson approves of these lemony sandwich cookies made with crackers and prepared frosting. Decorate them with whatever sprinkles you like. —Nancy Foust, Stoneboro, Pennsylvania
Total Time Prep: 20 min. + standing Makes 2-1/2 dozen
My grandson approves of these lemony sandwich cookies made with crackers and prepared frosting. Decorate them with whatever sprinkles you like. —Nancy Foust, Stoneboro, Pennsylvania
Ingredients
3/4 cup lemon frosting
60 Ritz crackers
24 ounces white candy coating, melted
Nonpareils, jimmies or sprinkles, optional
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Directions
Spread frosting on bottoms of half of the crackers; cover with remaining crackers. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts 1 sandwich cookie: 171 calories, 9g fat (6g saturated fat), 0 cholesterol, 70mg sodium, 23g carbohydrate (19g sugars, 0 fiber), 0 protein.
I couldn't resist combining my two loves—peppermint and chocolate—in this recipe. These are so easy, but if one breaks in the process, just pop it in your mouth. —Sandra Baumgarten, Vancouver, Washington
Total Time Prep: 20 min. + standing Cook: 5 min.
Makes 1 dozen
Ingredients
1 cup semisweet chocolate chips
12 candy canes (6 inches each)
3 ounces white baking chocolate, chopped
Optional toppings: assorted colored sugarsor sprinkles and crushed candies
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Directions
In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper.
In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set.
Use to stir servings of hot cocoa.
Sugar Cookie S’mores
Ingredients Total Time Prep/Total Time: 15 min. Makes 4 servings
8 fun-size Milky Way candy bars
8 sugar cookies (3 inches)
4 large marshmallows
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Directions
Place 2 candy bars on each of 4 cookies; place on grill rack. Grill, uncovered, over medium-hot heat for 1 to 1-1/2 minutes or until bottoms of cookies are browned.
Meanwhile, using a long-handled fork, toast marshmallows 6 in. from the heat until golden brown, turning occasionally. Remove marshmallows from fork and place over candy bars; top with remaining cookies. Serve immediately.
Nutrition Facts 1 sandwich cookie: 271 calories, 10g fat (5g saturated fat), 13mg cholesterol, 123mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.
A good friend gave me this tiger butter bark recipe, and I cut it in half to make just enough for me. This effortless, three-ingredient candy will please any chocolate-and-peanut butter lover. —Roberta Taylor, Sharpsville, Indiana
Total Time Prep/Total Time: 15 min. Makes 3 ounces
A good friend gave me this tiger butter bark recipe, and I cut it in half to make just enough for me. This effortless, three-ingredient candy will please any chocolate-and-peanut butter lover. —Roberta Taylor, Sharpsville, Indiana
Ingredients
1/4 cup vanilla or white chips
2 tablespoons creamy peanut butter
2 tablespoons milk chocolate chips
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Directions
In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a greased 5-3/4x3x 2-in. loaf pan. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Swirl together using a toothpick. Freeze until firm, 5-10 minutes; break into pieces.
Nutrition Facts 1-1/2 ounces: 263 calories, 18g fat (8g saturated fat), 7mg cholesterol, 102mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 6g protein.
Cornflakes take the place of traditional rice cereal in these sweet no-bake Christmas cookies from our Test Kitchen. Dressed up with green food coloring and red candies, they're a fun addition to cookie platters and dessert buffets. —Taste of Home Test Kitchen
Ingredients
Total Time
Prep: 20 min. + standing Cook: 5 min.
Makes
8 servings
20 large marshmallows
2 tablespoons butter
Green food coloring
3 cups cornflakes
Red M&M's minis (about 2 tablespoons)
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Directions
Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint with green food coloring. Stir in cornflakes.
On a waxed paper-lined baking sheet, divide mixture into 8 portions. With buttered hands, working quickly, shape each portion into a 3-in. wreath. Decorate immediately with M&M's, pressing to adhere. Let stand until set.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts 1 wreath: 134 calories, 4g fat (2g saturated fat), 9mg cholesterol, 116mg sodium, 25g carbohydrate (13g sugars, 0 fiber), 1g protein.
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