Reindeer Feed

Christmas time is here! It has snowed in Utah and Portland is... sunny? I'm not complaining :) This recipe was found on Pinterest and it is yummy for Christmas! Who doesn't love a good Chex mix treat?

Reindeer Feed

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6 cups Rice Chex or Chocolate Chex cereal
1 bag (12 oz.) white vanilla baking chips (or white almond bark/candy coating)
⅓ cup coarsely crushed peppermint candy canes

Line cookie sheet with foil or waxed paper.

Place cereal in large bowl.

In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

Enjoy!

Oreo Truffles

My recipe of the week is not a main dish, though these are so addicting that they can become the main dish if you're not careful. I just whipped up a mint batch of these for my Relief Society cookie exchange going on tonight and I know they'll be a hit.

Because it's the holidays (and because I think I like it better than the regular version), I have included the mint variation. Happy holiday baking!

Oreo Truffles

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1 (8 oz) package cream cheese
1 (16 oz) package Oreo cookies
12 oz. chocolate of your choice (white candy chocolate recommended)

Finely crush Oreo cookies and reserve ¼ cup.

Mix cream cheese and crushed Oreo cookies until well blended. Let mixture sit in the fridge for 30 minutes.

Shape mixture into small balls and put back in fridge for 1 hour or freezer for ½ hour. Can keep in fridge or freezer longer if desired. (I’ll let mine sit in the freezer overnight)

Coat balls in melted chocolate and sprinkle with reserved ¼ cup crumbs to garnish. Refrigerate until firm. Store in an air tight container in the refrigerator.

Mint Oreo Truffle variation:
Because the Mint Oreo cookies have more creme filling than regular Oreos, either use less cream cheese (6 oz. or so), or remove the creme filling from 10 cookies when finely crushing. Dip in melted semi-sweet chocolate chips with a little oil to make the chocolate smoother. Garnish by drizzling with melted green mint chips.

Enjoy!

Christmas Sugar Plum Ring

This is the Jack family traditional Christmas morning breakfast.

Dough:

1 pkg. dry yeast

1/4 cup warm water

1/2 cup milk, scalded

1/3 cup sugar

1/3 cup shortening

1 tsp salt

2 beaten eggs

3 1/2 to 4 cups flour

To assemble:

1/2 cup melted margarine

1 1/2 cup sugar

2 tsp cinnamon

1 cup whole almonds

1 jar maraschino cherries

1/3 cup dark corn syrup

In mixing bowl, combine scalded milk, sugar, shortening, and salt. Cook to lukewarm, if necessary. Stir in 1 cup flour. Beat well. Combine yeast and warm water together. Add yeast and eggs to dough. Add enough remaining flour to make a soft dough. Knead. Cover and let rise until double (1-2 hours. This is the part where you opening presents!) Punch dough down and let rest 10 mins. Divide dough into small walnut-sized balls.

To assemble: Combine cinnamon and sugar. Dip each dough ball into melted butter, then roll in cinnamon sugar mixture. Arrange a layer of balls in the bottom of a well-greased bundt or angel food pan (DO NOT use pan that center can be removed from rim!) Sprinkle cherries and almonds around balls, filling in spaces between dough balls. Repeat procedure to make 2 more layers. Mix corn syrup with any remaining butter and cinnamon sugar. (You might need to make more cinnamon sugar) Drizzle over top of dough. Cover and let rise until double, about 1 hour (more presents?!) Bake at 350 for 35 mins. Cool 5 minutes in pan, and then invert pan onto serving plate and remove ring.

Enjoy!