Jingle Balls Food

DATE BRAN JINGLE BALLS

Steps:

• To Make Ahead: Store in an airtight container, separating balls with layers of wax paper, in the refrigerator for up to 5 days.
• Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in your holiday repertoire.
• Place cereal, dates and pecans in a food processor and process until finely chopped. Add honey, cream cheese and brandy (or orange liqueur or orange juice) and pulse until a stiff dough forms.
• Scoop tablespoon-size portions and shape with greased hands into balls. Roll each ball in chopped nuts (or date sugar or coconut or wheat germ). Place on wax paper. Let stand at room temperature for 30 minutes before serving or storing.
• Recipe Nutrition:
• Per cookie: 104 calories; 6 g fat (1 g saturated fat, 3 g mono unsaturated fat); 2 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 42 mg sodium; 111 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

JINGLE BALLS

Steps:

• Mix peanut butter, sugar, butter and vanilla together in a bowl. Cover and refrigerate for 1 hour.
• Melt chocolate chips w/ parawax over low heat.
• Make peanut butter mixture into balls about the size of a quarter. (It's best to work with small amounts of the mixture, keeping the rest refrigerated until you're ready to form and dip. The mixture gets gooey and messy very quickly.)
• Using toothpicks or small forks, dip the balls into the chocolate. Set on wax paper and refrigerate.