To spend more time with your family and less time at the grocery store this Christmas season, try these quick holiday hors d’oeuvres that are sure to please any Scrooge.
Christmas Candy Bar Fudge
Kelsey Browning
Whether you’re serving it to guests or dolling it out as a stocking stuffer, this Christmas
candy bar fudge will delight any sweets lover.
INGREDIENTS
2 cups of milk chocolate chips
3/4 cup of creamy peanut butter
4 tablespoons of butter
1/2 cup evaporated milk
1 cup peanuts
1/4 cup marshmallow creme
1 tablespoon vanilla
1 bag of caramels, 14 ounce
1 cup sugar
DIRECTIONS
First Layer
1. In a small bowl, combine one cup milk chocolate chips and 1/4 cup of creamy peanut butter.
2. Heat in the microwave in two, 30-second intervals, stirring after each interval until creamy.
3. Pour the mixture in an even layer into the bottom of the prepared pan.
4. Place the pan in the freezer.
Second Layer
1. In a medium saucepan, melt 4 tablespoons of butter over medium heat.
2. Add one 1 cup of sugar,
1/4 cup evaporated milk.
3. Stir and bring to a boil.
4. Boil for three minutes,
stirring constantly.
5. Remove from heat and add 1 1/2 cup marshmallow creme, 1/4 cup creamy peanut butter and 1 teaspoon vanilla.
6. Stir until combined.
7. Add 1 cup salted peanuts.
8. Stir until combined.
9. Remove first pan from the freezer and pour mixture in an even layer over the first layer.
10. Place back in freezer.
Third Layer
1. In a small saucepan, add one 14 ounce bag of caramels, unwrapped, and 1/4 cup of evaporated milk.
2. Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth.
3. Remove the pan from the freezer and pour the caramel over the top in an even layer.
5. Place back in the freezer.
Fourth Layer
1. In a small bowl, combine 1 cup milk chocolate chips and 1/4 cup creamy peanut butter.
2. Heat in the microwave in two 30-second intervals, stirring after each until creamy.
3. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before pouring the mixture.
5. Refrigerate for one hour, then cut into small squares and serve.
Christmas Tree Cones
Jeff Kalmin
Are the kids getting underfoot while you’re slaving away in
the kitchen? Put them to work making this sweet reward. INGREDIENTS
12 sugar cones
1 container of green frosting or green food coloring for a Christmas tree color.
Sprinkles
M&M candies
12 red gummies
1 bag of small marshmallows
DIRECTIONS
1. Turn the sugar cone upside down and frost the outside of the cone.
2. Place the cone in the middle of a shallow bowl.
3. Use the sprinkles, M&M
candies and gummies to decorate the outside of the cone.
4. Place some marshmallows around the base of the
cone.
5. Let the frosting harden and enjoy.
Doggie Treat Cookies
Aviva Baker
Don’t forget about your furry friends during the holidays. Bake these doggie treat cookies for your dog’s stocking or as a fun-shaped treat.
INGREDIENTS
1 cup peanut butter
1 cup milk
1 tablespoon baking powder
2 cups wheat flour
DIRECTIONS
1. In a medium mixing bowl, combine peanut butter and milk.
2. In a separate bowl, combine baking powder with 2 cups flour.
3. Slowly add the powder ingredients to the peanut butter and milk mixture.
4. Combine all the ingredients until thoroughly mixed.
5. Sprinkle a tiny bit of wheat (not included in the two cups) onto counter and roll dough to your desired dog treat thickness.
6. Using a dog bone cutter, cut out dog treats and place them on a greased cookie sheet.
7. Bake for 15 to 20 minutes at 375 degrees.
8. Store uneaten cookies in an airtight container in the fridge for up to one week.
North Pole Strawberry Smoothie
Kelly Wilson
It wouldn’t be a Plant City holiday without at least one strawberry treat. Break out the blender and the city’s favorite fruit.
INGREDIENTS
2 cups strawberries
Frozen yogurt
2 cups of reduced fat yogurt
2 candy canes
Drinking straws
Pipe decorating gel
DIRECTIONS
1. Place 2 cups of strawberries and water in a blender.
2. Cover and blend on medium-high speed until slushy.
3. Blend on medium speed until smooth. Transfer to 2-cup measure.
4. Wash and dry blender. Place desired amount of frozen yogurt and reduced-fat yogurt in blender.
5. Cover and blend on medium speed until smooth.
6. Place crushed candy cane on small plate.
7. Use the pipe decorating gel around the rim of two 12-ounce glasses. Dip rims into crushed candy.
8. Carefully pour the yogurt mixture and strawberries at the same time into glasses to create a half and half design.
9. Serve with large drinking straws, if desired.
