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White Chocolate Snowman Cheeseball

White Chocolate Snowman Cheeseball

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White Chocolate Snowman Cheeseball

White Chocolate Snowman Cheeseball

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  • Author: Cherie | Taste & Review
  • Prep Time: 25 min
  • Total Time: 25 minutes

Ingredients

Scale

3 (8 ounce packages) cream cheese, room temperature

¾ cup powdered sugar

6 tablespoons light brown sugar

2 ½ cup white chocolate chips, melted

Sweetened coconut flakes (14 ounce package)

1 tablespoon coconut oil

1 small carrot

Christmas M&M’s

Semi sweet chocolate chips

Mini semi sweet chocolate chips

Pretzel sticks

Ribbon for scarf


Instructions

Make The Snowman Cheeseballs:

In a mixing bowl combine cream cheese, brown sugar, powdered sugar. Beat until the mixture is creamy and smooth about 2 minutes.

In a medium microwave bowl melt the white chocolate chips and coconut oil in 20 second intervals, stirring after each. Keep going until the white chocolate is melted and smooth.

Using a rubber spatula combine the melted white chocolate to the cream cheese mixture. Continue to beat until the cream cheese mixture is well combined.

Wrap plastic wrap on the bowl and place in the freezer for 2 hours. The cream cheese mixture will be firm and chilled.

Take out the cream cheese mixture and using your hands roll the cream cheese into 3 balls.

After all 3 balls are made dip the cream cheese balls into a medium size bowl of sweetened coconut. Each ball should then be covered in coconut.

Arrange the 3 coconut dipped balls on top of each other on a nice serving plate.

Decorate The Snowman:

To make the eyes use semi sweet chocolate chips.

The nose is a carrot. Take a small carrot and cut it into a small size carrot shaped nose and press into the snowman’s face.

The snowman’s smile is mini semi sweet chocolate chips.

Use a ribbon around the neck the make the scarf and tie it at the side.

Take 2 pretzel sticks and stick one on the left side and the other on the right side to make the arms.

Use Christmas M&M’s for buttons on his body.


Notes

Serve with graham crackers, vanilla wafers, or ginger snaps.


Nutrition

  • Serving Size: 30
  • Calories: 186
  • Sugar: 14.4g
  • Sodium: 88mg
  • Fat: 13.4g
  • Saturated Fat: 8.3g
  • Carbohydrates: 14.6g
  • Fiber: .2g
  • Protein: 2.4g
  • Cholesterol: 27mn
Reindeer Chow

Reindeer Chow

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Reindeer Chow

Reindeer Chow

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  • Author: Cherie | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 2 min
  • Total Time: 12 min

Ingredients

Scale
  • 6 cups Rice, Corn, or Wheat Chex cereal
  • 1 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 cup dry brownie mix
  • 12 ounces (1 bag) Christmas M&M’s
  • 8 ounces (1 bag) Reese’s peanut butter bells, cut into pieces
  • 2 cups pretzel sticks

Instructions

Pour the cereal in a large bowl and set aside.

In a medium size microwavable bowl, combine the semisweet chocolate chips and peanut butter. Microwave for a minute then stir with a spatula. Keep microwaving every 30 seconds until the chocolate peanut better is melted and smooth.

Pour the chocolate peanut butter mixture over the cereal and gently stir using a spatula. Keep going till all the cereal is coated.

Next slowly add in the dry brownie mix. Keep tossing and gently turning the cereal until the cereal is coated with the brownie mix.

Take out a large piece of parchment paper and spread the cereal mixture in a singe layer.

Wait till the mixture is completely dry, about an hour or more.  Then poor the cereal mixture into a big bowl.

Then cut the Reese’s peanut butter bells into pieces and add it to the big bowl with the cereal mixture. Add the Christmas M&M’s and pretzel sticks. Stir till the mixture is combined and serve! 



Nutrition

  • Serving Size: 20
  • Calories: 604
  • Sugar: 19.5g
  • Sodium: 385mg
  • Fat: 38.2g
  • Saturated Fat: 9.1g
  • Carbohydrates: 57.3g
  • Fiber: 4.2g
  • Protein: 17.8g
  • Cholesterol: 6.8mg
3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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  • Author: Cherie | Taste & Review
  • Prep Time: 40 min
  • Total Time: 40 minutes

Ingredients

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3 broccoli crown, cut into florets
1 small head of cauliflower, cut into florets
1 cup grape tomatoes
1 cup cherry tomatoes of different color
1 cup green olives
1 cup manzanilla spanish olives
1 cup kalamata olives


Instructions

For this recipe you will need a styrofoam cone and toothpicks.
There are many different sizes of styrofoam cones to pick from.
Choose the size you prefer. We uses a 9″ x 3″ cone size. You can
get them at craft stores.

Using a toothpick take one broccoli floret and pin it on the bottom
of the base. Repeat this till you have a ring of broccoli on the bottom
layer.

Then start a spiral from the bottom going up to the top of broccoli florets.
Repeat this pattern using the cauliflower, then the olives, and tomatoes.

Fill in any empty spots you see. The tree should should be full when you
are done.

Top the tree with a star! Serve with a dip of your choice.


Notes

For this recipe you will need a styrofoam cone and toothpicks. You can blanch the cauliflower and broccoli if desired to make the colors bright and crisp texture.


Nutrition

  • Serving Size: 20
  • Calories: 68
  • Sugar: 2.9g
  • Sodium: 481mg
  • Fat: 3.8g
  • Saturated Fat: .2g
  • Carbohydrates: 7.7g
  • Fiber: 2.3g
  • Protein: 1.9g
  • Cholesterol: 0mg
No Bake Chocolate Grasshopper Cheesecake

No Bake Chocolate Grasshopper Cheesecake

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No Bake Chocolate Grasshopper Cheesecake

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  • Author: Cherie | Taste & Review
  • Prep Time: 35
  • Total Time: 35

Ingredients

Scale
  • 2 x (9 oz. boxes) chocolate wafers, finely crushed
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 3/4 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 package (8 oz.) cream cheese softened
  • 1/3 cup green creme de menthe
  • 2 cup heavy whipping cream, whipped

Instructions

Make The Whipped Cream

  1. Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the heavy whipping cream. whisk on high speed until medium peaks form, about 2-3 minutes. The cream will start to get frothy, and then will begin to thicken. Take out the whip cream and set in another bowl.

Make The Cookie Crust

  1. In a medium size bowl combine the finely crushed chocolate wafers, melted butter, and 1 tablespoon sugar. Take half of the cookie mixture and spread it into a greased 9-inch springform pan. Refrigerate until chilled.

Make The Cheescake Filling

  1. In a small saucepan, sprinkle gelatin over cold water; let stand for one minute. Heat over low heat and stir constantly until gelatin is completely dissolved. Set aside and cool.
  2. In a mixing bowl beat cream cheese and 3/4 cup sugar until the mixture is fluffy. Slowly beat in the gelatin mixture. Stir in the green creme de menthe. Set aside 1/2 whipped cream for garnish. Fold the remaining whipped cream into the cheesecake filling.

Putting It All Together

  1. Take half of the cheese cake filling and spread over the crust. Then take the rest of the cookie crust mixture reserving 2 tablespoons for garnish and place on top of cheese cake filling. Pour the remaining cheesecake filling on top of the cookie layer. Garnish with the reserved 2 tablespoons of cookie crust mixture. Chill until set. Remove sides of pan before slicing. Top with whip cream.

Notes

  • Green Creme de Menthe not only gives this No-Bake Cheesecake its minty flavor, it turns it a delightful green color.

Nutrition

  • Serving Size: 10
  • Calories: 458
  • Sugar: 25
  • Sodium: 270
  • Fat: 34
  • Saturated Fat: 19
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 37
  • Protein: 5
  • Cholesterol: 103