Christmas Peanut Butter Coconut Cherry Balls Food

PEANUT BUTTER BALLS IV

Steps:

• Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
• Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
• Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

CHERRY PEANUT BUTTER BALLS

Steps:

• In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour. , Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set.

COCONUT CHERRY BALLS

Steps:

• 1) Cream together all ingredient except the graham crumbs.
• 2) Drain cherries and pat with a paper towel.
• 3) Cover a cherry with coconut mixture and roll into a ball in the palm of your hand.
• 4) Roll ball in graham crumbs
• 5) Place in fridge or freezer.

CHERRY, COCONUT, AND PISTACHIO PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
• Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
• Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
• Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
• Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
• Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
• Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

NO-BAKE CHERRY BALLS

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

CHOCOLATE CHERRY CANDIES

Steps:

• Beat peanut butter, butter and confectioners' sugar until crumbly. Stir in walnuts, coconut, cherries and cherry juice. Refrigerate, covered, at least 1 hour. Shape rounded teaspoonfuls of filling into balls. Freeze 10 minutes. , In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper. Refrigerate until chocolate is firm. Freeze option: Freeze candy in freezer containers, separating layers with waxed paper. To use, serve frozen or thaw in refrigerator before serving.