Peanut Butter Snowballs

Ingredients

  • 2 c. powdered sugar
  • 1 1/3 c. creamy peanut butter
  • 1/4 c. butter, melted
  • 2/3 c. graham crackers crumbs
  • 1 tbsp. maple syrup
  • 1 tsp. kosher salt
  • 2 c. white chocolate, melted
  • 2 tsp. coconut oil
  • Sprinkles, for garnish

Directions

  1. Place a wire cooling rack on a large baking sheet. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt.
  2. Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.
    Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.
  3. In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).
  4. Top with sprinkles, then refrigerate until set, about 10 minutes.
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Cranberry Swirl Cheesecake

Ingredients

  • 5 ounces graham crackers (about 8), broken into pieces
  • 2 tablespoons unsalted butter, melted
  • 1 1/4 cups plus 2 tablespoons sugar
  • 2 pounds cream cheese (four 8-ounce bars), room temperature
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract or paste
  • 4 large eggs, room temperature
  • 1 cup Classic Cranberry Sauce or store-bought cranberry sauce

Key Lime Pie Ice Cream

Ingredients

  • 1/2 cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 teaspoon Key lime zest
  • 1/3 cup Key lime juice
  • 1/2 cup coarsely crushed graham crackers

Directions

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
  3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
  5. *Granulated sugar may be substituted.
  6. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: SouthrnLvg

Rosemary & Parmesan Crackers

Ingredients

  • 200g Strong White Bread Flour (we like Allinson)
  • 50g Butter (Unsalted, Cold)
  • ½ tsp Baking Powder
  • 60g Parmesan (Finely Grated)
  • 2 tsp Rosemary (Chopped Fresh)
  • Pinch of Sea Salt (Optional)

Directions

  1. Preheat the oven to 180°C / 160° fan / Gas 4.
  2. Grease and line 2 baking sheets with baking parchment.
    In a food processor, whizz the flour, baking powder and butter until incorporated. Add 30g of the cheese and rosemary setting the remaining 30g of cheese aside.
  3. Add 4 tbsp. water and whizz again to make a dough. (You might need a bit more, so add more liquid carefully as you want it soft not sticky) Turn out onto a floured surface and bring the dough together with your hands.
  4. To roll out the dough, divide it into two and roll out half at a time. It needs to be really thin, so roll it out between two pieces of baking parchment, that way it won’t stick, will be easier to turn and you’ll need less flour.
  5. Cut into about 20 squares and lift them onto your prepared trays. Brush with water and sprinkle with the remaining parmesan. You can also sprinkle sparingly with a little sea salt. Repeat these stages until all you have used up all the dough.
  6. Bake in the preheated oven for 13 minutes. You want the biscuit to be crisp but not too coloured.
  7. Allow to cool on a rack.

Banana Split “Cake”

Ingredients

  • 9 graham crackers, crushed (about 1-1/2 cups)
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 can (20 oz.) crushed pineapple in juice, drained
  • 6 bananas, divided
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2 cups cold milk
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup chopped PLANTERS Pecan

Directions

  1. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
  2. Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  3. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
  4. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.