Time 50m Yield 20 Number Of Ingredients 6 Steps:
Line a cookie sheet with waxed paper. In 3-quart saucepan, heat sugar and corn syrup over medium heat, stirring frequently, just until mixture starts to boil. Remove from heat; stir in peanut butter until melted and smooth. Stir in cereal until evenly coated. Cool about 5 minutes. While the mixture is cooling, place candy sprinkles in shallow dish. Lightly spray hands with cooking spray. For each snack, shape 1/4 cup cereal mixture around one small candy. Immediately roll each in candy sprinkles to coat. Place snacks on cookie sheet. Cool completely, about 30 minutes. Store in loosely covered container.
Time 40m Yield about 3 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream butter, 1/2 cup confectioners’ sugar and vanilla until light and fluffy. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in nuts. Refrigerate 1 hour or until firm. , Preheat oven to 350°. Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Insert a candy disk into the center of each cookie, reshaping dough into a ball and covering disk completely., Bake 12-15 minutes or until bottoms are light brown. Cool on pans 2 minutes. Place remaining confectioners’ sugar in a shallow bowl. Roll warm cookies in confectioners’ sugar. Cool on wire racks. Re-roll cookies if needed.
Time 1h12m Yield 2 1/2 dozen, 30 serving(s) Number Of Ingredients 6 Steps:
Cream the butter and sugar until fluffy. Add the vanilla and mix well. Add flour, combine well, and wrap in plastic wrap and refrigerate for half an hour. Preheat oven to 350°F Take dough out of refrigerator and break into balls large enough to cover a Hershey’s Kiss. Insert the Kiss and wrap dough around it, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. Remove cookies from baking sheet to wire rack. While still warm, sift powdered sugar on top. Cool completely.
Time 1h55m Yield about 2 dozen cookies Number Of Ingredients 7 Steps:
For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes. For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined. Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.
Time 22m Number Of Ingredients 8 Steps:
Preheat oven to 350*F In a bowl, cream together butter and 1 cup powdered sugar. Add egg and mix well, scraping sides of bowl. Add vanilla and salt and mix well. Add pecans and blend again. Finally add flour 1/2 cup at a time blending after each addition until all flour has been added. Scoop out a tablespoon of dough and flatten in your hand. Place a chocolate kiss in the center of flat dough and wrap dough around kiss. Once wrapped, gently roll in your hands to create a ball. Place on a greased cookie sheet. Bake for 10 - 12 minutes or until a hint of golden. Allow to cool completely. Once cooled, toss in a large plastic bag with 1 cup powdered sugar. Seal bag and shake well until all cookies are covered in powdered sugar. This may require multiple batches. Will keep in a sealed container for up to a week.
Time 2h5m Yield 8 Number Of Ingredients 8 Steps:
In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving.
Number Of Ingredients 5 Steps:
With a long sharp knife, cut top 1/4 of angel food cake off horizontally. Then cut a trench around entire cake, leaving enough margin on sides to hold cake up. Remove small pieces of cake from trench, leaving it 3 inches deep and 2 inches wide. Cut pieces of cake small, then mix with 1/2 cup Cool Whip and crème de menthe in a small bowl. Set aside. Mix chocolate mousse mix and cold milk in medium bowl 2-3 minutes, till thick. Place cake on serving plate and fill trench with chocolate mousse. Fill center hole of cake with crème de menthe mixture. Replace cake top, and frost entire cake with remaining Cool Whip. Voilà! A snowball! Refrigerate to set. Editor’s Extra: Fun to decorate with chocolate sprinkles or green or red cherry halves around the base.
Time 2h20m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
More about “snowball surprise recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place coconut, chocolate chips, nuts and cookie crumbs in 4 individual shallow bowls. Place 1/2 cup scoop of vanilla ice cream in each bowl. Place 2 cherries on top of each scoop. Place 1/2 cup scoop of chocolate ice cream on top to form ball. Quickly roll each ball in its coating to cover completely. Place on ungreased cookie sheet. Freeze 15 minutes or until serving time. To serve, place each ball in small serving dish.
