Snowball Surprise Food

SNOWBALL SURPRISES

Steps:

• Line a cookie sheet with waxed paper. In 3-quart saucepan, heat sugar and corn syrup over medium heat, stirring frequently, just until mixture starts to boil. Remove from heat; stir in peanut butter until melted and smooth.
• Stir in cereal until evenly coated. Cool about 5 minutes. While the mixture is cooling, place candy sprinkles in shallow dish.
• Lightly spray hands with cooking spray. For each snack, shape 1/4 cup cereal mixture around one small candy. Immediately roll each in candy sprinkles to coat. Place snacks on cookie sheet. Cool completely, about 30 minutes. Store in loosely covered container.

SNOWBALL SURPRISE COOKIES

Steps:

• In a large bowl, cream butter, 1/2 cup confectioners' sugar and vanilla until light and fluffy. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in nuts. Refrigerate 1 hour or until firm. , Preheat oven to 350°. Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Insert a candy disk into the center of each cookie, reshaping dough into a ball and covering disk completely., Bake 12-15 minutes or until bottoms are light brown. Cool on pans 2 minutes. Place remaining confectioners' sugar in a shallow bowl. Roll warm cookies in confectioners' sugar. Cool on wire racks. Re-roll cookies if needed.

STRAWBERRY SNOWBALL COOKIES

Steps:

• For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
• For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
• Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.

SNOWBALL SURPRISE

Steps:

• Place coconut, chocolate chips, nuts and cookie crumbs in 4 individual shallow bowls.
• Place 1/2 cup scoop of vanilla ice cream in each bowl. Place 2 cherries on top of each scoop. Place 1/2 cup scoop of chocolate ice cream on top to form ball.
• Quickly roll each ball in its coating to cover completely. Place on ungreased cookie sheet.
• Freeze 15 minutes or until serving time. To serve, place each ball in small serving dish.

SURPRISE SNOWBALL COOKIES

Steps:

• Preheat oven to 350*F In a bowl, cream together butter and 1 cup powdered sugar. Add egg and mix well, scraping sides of bowl. Add vanilla and salt and mix well. Add pecans and blend again. Finally add flour 1/2 cup at a time blending after each addition until all flour has been added. Scoop out a tablespoon of dough and flatten in your hand. Place a chocolate kiss in the center of flat dough and wrap dough around kiss. Once wrapped, gently roll in your hands to create a ball. Place on a greased cookie sheet. Bake for 10 - 12 minutes or until a hint of golden. Allow to cool completely. Once cooled, toss in a large plastic bag with 1 cup powdered sugar. Seal bag and shake well until all cookies are covered in powdered sugar. This may require multiple batches. Will keep in a sealed container for up to a week.

SWEET SNOWBALLS

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

SNOWBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

SNOWBALL SUPRISES

Steps:

• Cream the butter and sugar until fluffy.
• Add the vanilla and mix well.
• Add flour, combine well, and wrap in plastic wrap and refrigerate for half an hour.
• Preheat oven to 350°F
• Take dough out of refrigerator and break into balls large enough to cover a Hershey's Kiss.
• Insert the Kiss and wrap dough around it, making sure it is completely covered.
• Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. Remove cookies from baking sheet to wire rack.
• While still warm, sift powdered sugar on top. Cool completely.

HOLLY'S SNOWBALL SURPRISE

Steps:

• With a long sharp knife, cut top 1/4 of angel food cake off horizontally. Then cut a trench around entire cake, leaving enough margin on sides to hold cake up. Remove small pieces of cake from trench, leaving it 3 inches deep and 2 inches wide. Cut pieces of cake small, then mix with 1/2 cup Cool Whip and crème de menthe in a small bowl. Set aside. Mix chocolate mousse mix and cold milk in medium bowl 2-3 minutes, till thick. Place cake on serving plate and fill trench with chocolate mousse. Fill center hole of cake with crème de menthe mixture. Replace cake top, and frost entire cake with remaining Cool Whip. Voilà! A snowball! Refrigerate to set. Editor's Extra: Fun to decorate with chocolate sprinkles or green or red cherry halves around the base.

SNOWBALL DESSERT

Steps:

• Beat Neufchatel and 2 Tbsp. milk in large bowl with mixer until blended. Gradually beat in remaining milk.
• Add dry pudding mix; beat 2 min. Fold in COOL WHIP and marshmallows.
• Scoop into 12 mounds on parchment-covered baking sheet, using about 1/2 cup COOL WHIP mixture for each mound.
• Freeze 1 hr.