Christmas Rocky Road

1 pkg. chocolate chips
1 pkg. butterscotch chips
1 c. peanut butter
1 pkg. marshmallows
1 can peanuts/or nut of choice. I prefer walnuts

Melt Chocolate chips and butterscotch chips on medium power for three minutes or until melted, stirring every minute. Add peanut butter. Heat for 1 more minute. Stir. Add mallows and nuts. Stir well. Put into a greased pan. Let set in the fridge. Perfect in about 1 hour.

Chinese Noodle Candy

1 c. chocolate chips
2 c. peanuts
2 c. butterscotch chips
2 c. Chinese noodles

Melt chocolate and butterscotch chips together. Stir in remaining ingredients and drop by spoonfuls into waxed paper. Sets up in a few minutes.

Chocolate-Banana Snacks

10 toothpicks

1/3 c. semi-sweet chocolate chips

2 medium bananas

1/3 c. milk chocolate ready-to-spread frosting

1 tsp. multicolored candy sprinkles

Line small cookie sheet or plate with wax paper. Peel bananas and cut each banana into 5 chunks. Place banana chunks on wax paper. Insert toothpicks into each chunk. Place in freezer for 20 mins or until bananas are frozen.

Meanwhile, place chocolate chips in glass bowl and heat in microwave for 60-90 secs or until chocolate is melted. Add frosting and mix well. Microwave for another 15-20 secs. or until desired dipping consistency.

Dip each banana chunk into chocolate mixture. Sprinkle with candy sprinkles. Return to wax paper. (If chocolate mixture becomes too stiff to dip, microwave on High for 5-10 secs. or until softened.) Freeze dipped banana chunks for 1 hour or until chocolate is firm and bananas are frozen.

Zingy Peppermints

To me these tasted a lot like butter mints, you know that kind of melt in your mouth goodness.

1 Egg White
3 cups powdered sugar (or confectioners sugar if you are a pro)
3 drops of peppermint extract
2 drops of green food coloring (or any color you want)

4 oz bittersweet chocolate broken into chunks

Beat egg white until frothy and white. Add in powdered sugar until well mixed I used a pastry blender. Add peppermint and food coloring and mix well. Make teaspoon size balls and flatten a little with a fork, kind of like you would do with a peanut butter cookie. Place in refrigerator until firm (my dough was pretty stiff so this didn't take long.

Melt chocolate in a double boiler or a glass dish (oven safe of course) on top of boiling water. Allow chocolate to cool for a minute then dip the peppermints halfway into chocolate.

The kids loved them. I would post a picture but JetBlue lost our camera (well the whole bag, it should be returned today) and Jeremy took the other one with him on a second trip.

Snickers Salad

This is a favorite that is so easy and could pass for a side salad or dessert.

3 red apples
3 green apples
(I usually use about 5-6 Fuji apples)
1 tub cool whip
2 large or 10 mini snickers bars, frozen.

Chop all of the apples into diced chunks. Toss in a bowl with cool whip. Smash the snickers bars in a Ziploc bag cover with a towel. Mix the snickers in with the apples and cool whip. Refrigerate until serving. Enjoy!!

Apple Toffee Dip

8oz. cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 bag toffee bits or heath bars crushed(about 3 bars)

Mix all ingredients with a hand mixer. It should be a smooth dip. Serve with slices of apples.

Oreo Truffles

I got this recipe from my friend Jessica.

1 package Oreo cookies (mint would be a fun one to try)
8 oz package cream cheese, softenend
1 + package of chocolate chips (milk or dark chocolate)

Crush the whole Oreos finely in a food processor. Mix in cream cheese a little at a time. Start off with half and then keep adding until consistency is cohesive and even. I've made the mistake before of adding too much cream cheese and it totally ruins the truffles, so beware. Roll into 1 inch balls and place on wax or parchment paper lined cookie sheets. Cool in fridge for 1 hour. Microwave chocolate chips in microwave safe bowl according to package instructions (I do 30 second intervals on 50% power until easy to work with). Dip balls in chocolate, using a fork to remove helps get rid of excess chocolate. Since it's more difficult to dip as the balls get warmer, I pull groups of 4-5 from the fridge at a time. Place back on wax paper and refrigerate 1 hour.

If you're feeling extra "Martha" you can melt white chocolate and use a fork to drizzle over freshly dipped truffles.

A great party pleaser (and impresser!)