Some Holiday goodies I made today!

Oreo Truffles 1 container of regular oreos (you can use double stuffed, but they will be a lot harder to form into firm balls.) 1 8oz. brick of Cream Cheese In a food processor crush up all the oreos until it looks like dirt. Then add the cream cheese (which should be room temperature) and combine together until it looks even. Form in small balls, refrigerate at least an hour and then dip in chocolate! Yummy! You can do a lot of variations, like mint ones, peanut butter ones, whatever you can think of. You can get real fancy with the decorating too, and melt white chocolate and drizzle it over the top. That is what I do with the plain ones, the mint ones I put a little green food coloring in the white chocolate and drizzle it over so they know it is mint. These are great and easy! ENJOY! CHOCOLATE DIPPED COCONUT BALLS

1 box or 1 lb. powdered sugar 1/2 can Eagle Brand sweetened condensed milk 1/8 lb. butter 1/2 tsp. vanilla 1/16 lb. paraffin (parawax) 8 oz. chocolate chips 1/2 lg. box coconut Place powdered sugar in large bowl. Make a well in center. Pour in the milk, softened butter and vanilla. Blend until a soft paste is formed. Work in all sugar; add coconut. Mix well and refrigerate. Now, with hands, make small balls of the paste; refrigerate again. The balls must be cold when dipped. Put chocolate chips and shredded wax in top of double boiler. When melted, dip each ball into the mixture. Roll until coated. Dip out with a fork; place on waxed paper. Keep the chocolate over the hot water all the time. With a little practice, your chocolate can be swirled on top of the ball for a professional look. Microwave Peanut Butter Chocolate Fudge Ingredients 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar 1/4 cup cocoa powder Directions Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla, cocoa and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.