By The Alabamian staff
Rocky Mountain Snow Drops
By Charlotte Wheeler, courtesy of Hannah Irvin
2 pounds white chocolate bark
1 cup peanut butter
3 cups miniature marshmallows
1 cup dry roasted peanuts
3 cups Rice Krispies®
Place white chocolate in a 3 quart casserole dish, microwave 3-5 minutes, stirring occasionally until melted. Add peanut butter; mix well. Add in remaining ingredients and drop on wax paper. Let cool until hardened. Enjoy!
Chocolate Chip Dip
By Carrie Alexander, courtesy of Madelyn Alexander
2 blocks cream cheese (softened)
1 stick butter (softened)
1 cup sugar
1 tsp vanilla extract
1 cup chocolate chips
- Mix cream cheese, butter, sugar and vanilla extract until combined. A hand mixer works well for this.
2. Add chocolate chips and mix thoroughly.
3. Serve with graham crackers.
By Joe Ann Barton, courtesy of Xander Swain
1-3/4 cups graham cracker crumbs
1/3 cup butter melted
1-1/4 cups sugar, divided
3 pkg (8 oz. each) cream cheese softened
2 tsp. vanilla
1 cup sour cream
1 can (21 oz.) cherry pie filling (optional).
- Preheat oven to 350 degrees if using a silver 8 or 9 inch springform pan (or 325 if using a dark 8 or 9 inch nonstick springform pan). Mix crumbs, butter and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
- Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on high speed until well blended. Add eggs one at a time, mixing on low speed after each addition just until well blended. Blend in sour cream. Pour into crust.
- Bake 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; Top with pie filling. Store in refrigerator.
Peanut Butter Munchies
By Laura Numeroff, courtesy of Cady Inabinett
1 cup peanut butter (creamy or crunchy)
1 cup sugar
- Combine all ingredients in a bowl. Mix well.
- Using your hands, roll the dough into one-inch balls and drop onto a lightly greased cookie sheet.
- Bake for 10-12 minutes in a 350 F oven, until golden brown. Press the tines of a fork into each cookie while still soft.
My friend Julia’s mom’s sugar cookies
by Nancy Nelson, courtesy of Cady Inabinett
1 cup butter
2 cups sugar
1 cup oil
¼ tsp salt
1 tsp vanilla
5 cups flour
2 tsp soda
2 tsp cream of tartar
Cinnamon and sugar mixture
- Blend all of the above in the order given.
- Roll into small balls and flatten with a heavy glass dipped in cinnamon and sugar.
- Bake at 350 for 10 minutes.