No Snow but have I got the Snowballs!


While looking through Facebook posts I happened to stumble onto a recipe from Taste of Home – you know, that magazine/book/site that has the really yummy recipes? Well, lo and behold – have I got the SNOWBALLS for you!


Peanut Butter Snowballs (cookies)

1 C. confectioners sugar
1/2 C. creamy peanut butter
3 T. butter, softened
1 lb. white candy coating*,
coarsely chopped

In bowl, combine sugar, peanut
butter & butter; shape into 1 inch
balls & place on waxed paper-lined
cookie sheet. Chill 30 minutes until
Melt candy coating in microwave-
safe bowl. Dip ball & place on waxed
paper to harden. Makes 2 dozen

*You can find dark/white/or milk
chocolate confectionery coating in the
baking section of most grocery stores. It
is sometimes labeled “almond bark” or
“candy coating” and is often sold in bulk
pkgs. (1 to 1 1/2 lb.).

You could substitute 1 C. (6 oz) semisweet
dark or white chocolate chips and 1 T.
shortening melted together.

To aid in dipping, use a fork or a toothpick
inserted into balls.

Coconut Snowball Cookies

1/2 C. butter, cubed
1 (14 oz) can sweetened condensed
3 T. baking cocoa
1 tsp. vanilla
2 C. graham cracker crumbs,
(about 32 squares)
3 1/2 C. flaked coconut, divided
32 to 35 large marshmallows

Line a cookie sheet with waxed paper;
set aside. In large saucepan, combine
butter, milk, cocoa & vanilla. Cook &
stir over medium heat until butter is
melted & mixture is smooth. Remove
from heat & stir in cracker crumbs and
1 1/2 C. coconut. Let stand until cool
enough to handle.
Using moistened hands, wrap about
1 T. mixture around each marshmallow
(Dip hands in water often to prevent
sticking). Roll in remaining coconut; place
on prepared sheet. Cover & freeze until
firm. Store in airtight container in
refrigerator or freezer. May be frozen for
up to 2 months. Makes about 3 dozen

Chocolate Snowballs

3/4 C. butter, softened
1/2 C. sugar
1 egg
2 tsp. vanilla
2 C. flour
1/2 tsp. salt
1 C. chopped nuts
1 C. (6 oz) chocolate chips
confectioners sugar

Preheat oven 350 degrees F.
In a bowl, cream butter & sugar. Add
egg & vanilla; mix well. Combine flour
& salt; stir into creamed mixture. Fold
in nuts & chips; roll into 1 inch balls.
Place on ungreased cookie sheets. Bake
15-20 minutes. Cool cookies slightly
before rolling in confectioners sugar.
Makes about 4 dozen.

(it’s easier rolling them to put the
confectioners sugar in a pie plate)

Cherry Snowballs

1 C. butter, softened
1/2 C. confectioners sugar
1 T. water
1 tsp. vanilla
2 C. flour
1 c. quick-cooking oats
1/2 tsp. salt
36 maraschino cherries, well

2 C. confectioners sugar
1/4 to 1/3 C. milk
2 C. flaked coconut, finely

Preheat oven 350 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Beat in water &
vanilla. Combine flour, oats & salt;
gradually add to creamed mixture &
mix well. Shape a tablespoon of dough
around each cherry, forming a ball. Place
2 inches apart on ungreased baking sheets.
Bake 18-20 minutes or until bottoms are
browned. Remove to wire racks to cool

In small bowl, combine confectioners sugar
and enough milk to achieve smooth dipping
consistency. Dip cookies, then roll in coconut.
Place on waxed paper; let stand until set.
Makes 3 dozen.

Peppermint Snowballs

1 C. butter, softened
1/2 C. confectioners sugar
1 tsp. vanilla
2 1/2 C. flour

2 T. cream cheese, softened
1 T. milk
1/2 C. confectioners sugar
2 T. finely crushed peppermint
candy or candy canes
1 drop red food coloring

1/4 C. confectioners sugar
6 T. finely crushed peppermint
candy or candy canes
Preheat oven 350 degrees F.
In bowl, cream butter & sugar;
add vanilla. Stir in flour & knead
until well mixed. Reserve 1/2 C. of
dough; shape remaining dough into
1 inch balls.
Combine cream cheese & milk in
small bowl. Stir in sugar, candy &
food coloring; mix well. Make a
deep well in the center of each
ball & fill with 1/4 tsp. filling. Use
reserved dough to cover filling.
Reshape if necessary into smooth
Place balls on ungreased baking
sheet & bake 12-14 minutes. Combine
topping ingredients; roll cookies in
mixture while still warm. Cool
on wire racks. Makes about 4 dozen

Minty Chocolate Snowballs

2 C. heavy whipping cream, whipped
1 (16 oz) pkg. miniature marshmallows
1/2 C. crushed peppermint candies
1/2 C. chopped pecans
1 (9 oz) pkg. chocolate wafers, crushed

In a bowl combine whipped cream,
marshmallows, candy & pecans; cover &
chill 3 hours or overnight. Place wafer
crumbs in a shallow dish or pie plate.
Stir marshmallow mixture; shape by
1/2 cupfulls into balls. Roll in crumbs
until coated. Chill until serving. Makes
20 servings


Guess I never really thought about the various combinations that could make up these cookies! (Personally, I like to make Russian Tea Cakes, which are a kind of variation on these). Lots more recipes for you:

Creamy/Cheesy Chicken “Gloria”

6 boneless, skinless chicken thighs
3 T. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chicken bouillon
1 (5 oz) can evaporated milk
1 T. quick-cooking tapioca
1 T. minced garlic
8 oz. sliced mushrooms
1 (13.75 oz) can cream of chicken or
cream of mushroom soup
6 slices Muenster cheese
parsley, for garnish (optional)

Cooked potatoes, rice or noodles
for 6

Sprinkle flour, salt & pepper on a plate.
Dredge each piece of chicken in mixture,
coating on all sides; place in bottom of
crockpot. In a bowl, combine bouillon,
evap. milk, tapioca, garlic, mushrooms &
soup; pour over chicken. Cover & cook on
Low 4-6 hours. Remove lid & turn on High
heat. Place one piece of cheese over each
chicken thigh; cook until it melts. Scoop
out each piece of chicken & top with
parsley (optional). Serve over cooked
potatoes, rice or noodles.


Crockpot Apple/Bacon
Pork Roast

3-4 lb. pork roast
2 large apples, sliced
6 slices bacon, half cooked
1/3 C. brown sugar

1/2 C. brown sugar
1/4 C. apple juice
1 T. Dijon mustard or
grainy mustard
dash cinnamon

Slice pork loin into 1″
slices, about 3/4 of the way
through (roast will still be
connected at bottom). Place
roast in crockpot; place apple
slices in the slits. Lay bacon
slices over top of roast &
sprinkle with brown sugar.
Cover & cook 3-4 hours on
High or 6-8 hours on Low.
Slice & serve with glaze.
Serves 6-8

Blend all glaze ingredients in a
saucepan over medium heat.
Cook, stirring until mixture
comes to a boil. Remove from
heat & set aside.


Crockpot Squash

1 butternut squash (3-4 lb)
1 C. apple juice
4 T. butter, melted
1/4 C. brown sugar, packed
1/2 tsp. ground cinnamon

Quarter squash lengthwise;
cut stem off & scoop out seeds.
Pour apple juice into crockpot.
Combine butter, brown sugar &
cinnamon in a small bowl. Place
two of the squash quarters, cut
sides up, in crockpot. Drizzle with
about 1/2 butter/brown sugar
mixture. Place remaining squash
quarters on top of others; drizzle
with remaining butter/brown sugar
mixture. Cover & cook on Low
6-8 hours or until squash is tender.
Serves 4


Biscuits & Gravy Breakfast Casserole

1 (10 oz)
tube buttermilk biscuits
6 eggs
1 pkg. powdered gravy pouch
1 lb. sausage, any flavor, cooked &
1 C. cheese, shredded (your choice)
1/2 C. milk
salt & pepper, to taste

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. Cut biscuit dough into
1″ pieces & line bottom of pan.
Scatter cooked sausage over
biscuit pieces, then top with
shredded cheese. Whisk eggs
& milk with a pinch of salt &
pepper in bowl, then pour over
top of pan. Prepare gravy
accordg. to pkg. directions &
pour over top of pan. Bake
30-45 minutes. Cut & serve.
Serves 6-8


Buckeye Dip

4 oz. cream cheese, softened
1/2 C. creamy peanut butter
1/8 C. milk
1 C. confectioner’s sugar
8 oz. tub Cool Whip, thawed
12 oz. pkg. mini chocolate chips

graham crackers or vanilla wafers
for dipping

Mix cream cheese, peanut butter
& milk together until smooth. Slowly
mix in conf. sugar; blend until smooth.
Fold in thawed Cool Whip & mini
choc. chips. Refrigerate 2 hours before
serving. (can be eaten immediately, but
it has best consistency if chilled).
Serves ‘many’!


Jalapeno Pillows

12 oz. cream cheese, softened
1 1/2 C. (6 oz) shredded Cheddar cheese
1/2 C. diced fresh jalapeno chiles
(or to taste)
salt & pepper, to taste
garlic powder, to taste
1 (16.3 oz) can Flaky layers refrigerated
buttermilk biscuits
1 egg

Preheat oven 350 degrees F.
In medium bowl, stir together
cream cheese, Cheddar cheese,
chiles, salt/pepper & garlic powder
until well combined; set aside.
Separate dough into 8 biscuits. Using
rolling pin, roll out each biscuit into
about 1/8th inch thick round. Spoon
about 1 t. cheese filling onto center
of each biscuit. Bring up dough around
filling; pinch to seal tightly. Place,
seam sides down on greased cookie
Egg Wash:
Beat egg with a splash of water. Brush
tops of biscuits with some of wash.
Sprinkle tops with additional salt/
pepper & garlic powder, to taste.
Bake 12-15 minutes or until golden
brown & firm. Serve warm. Makes 8


Quick & Easy Turtle Brownies

1 box chocolate cake mix
1/3 C. oil
2 eggs
1 C. white chocolate chips
1 C. semi-sweet chocolate chips
1 C. milk chocolate chips
1 C. dark chocolate chips
1 C. chopped pecans or walnuts
1/2 C. butter
32 unwrapped caramels
1 (14 oz.) can sweetened condensed milk

Preheat oven 350 degrees F.
Spray a 9 X 13 pan with nonstick spray.
Combine cake mix, oil & eggs; blend well &
stir in all chips & nuts; mixture will be very
thick. Pour half of mixture in bottom of pan
in a very thin layer. Bake 10 minutes & remove
from oven. While baking, combine butter,
caramels & condensed milk in a medium
saucepan over low to medium heat. Heat
until all is melted & smooth. Spread
caramel mixture over partially baked
cake mixture layer. Top with remaining cake
& chip mixture. (It will not completely
cover but you can press mixture flat with
your fingers & lay it in small sections over
the caramel. Bake an additional 25-30
minutes. Remove from oven & cool 20
minutes. Run a knife around edges. Cool
completely before cutting.


 Had a nice, relaxing day reading, knitting and
then going out to dinner with my husband at
our favorite local Thai restaurant (the same
every time: Spring rolls, Hot & Sour soup,
Pad Thai (chicken for me, no spice), Pork
for him, spice 1) and, of course, hot jasmine
tea. We both love their food, the family-
friendly atmosphere and we always come
home stuffed with a ‘doggie box’ each, for
late night snacking! So glad that family
decided to locate in our area!

Finished reading a book I’m pretty sure
I read many years ago; it’s now a movie:
“The Giver” by Lois Lowry. It’s a very
interesting concept taking place in the
future. Many years ago when my two
older boys were going to a Christian
school I volunteered with the library
there. My job was reading all the new
books that came in and then assessing
whether I thought they were ‘age
appropriate’. I’m pretty sure that’s when
I read this book. It’s kind of like the book
1984; back when that book came out it
was set in the far future (can you believe
1984 was FAR FUTURE? but it was – then).
This book (The Giver) makes you think –
it’s a quick read (think I read it in about 3
hours, tops).

 Our weather is still staying chilly (30/31 degrees F), 

but no snow so I’m not complaining.

Stay warm, take a little time out for yourself
and remember to smile!



Published in: on December 4, 2014 at 7:16 pm  Comments (1)  
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One CommentLeave a comment

  1. No snow here either. But the temperature in the low 30s doesn’t let you forget it is December!!

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