Hollys Snowball Surprise Recipes

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.

Steps:

• 1. Cream softened butter. Add 1/2 c powdered sugar. Beat until combined; scraping bowl.
• 2. Beat in water and vanilla.
• 3. Beat in as much flour as you can.
• 4. Then stir in any remaining flour, stir in pecans.
• 5. Shape dough into 1" balls (heaping teaspoonful).
• 6. Poke hole in the center with a fingertip.
• 7. Insert 2-3 chocolate chunks.
• 8. Push dough up and over chocolate. Roll ball in your hand to seal.
• 9. Place 1" apart on ungreased cookie sheet.
• 10. Bake 325 degree for 15 min or until bottoms are lightly browned.
• 11. Let cool.
• 12. Once cooled, gently shake cookies in Ziploc bag with 1 c powdered sugar.

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.

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.

Steps:

• Lightly grease cookie sheets or line with parchment paper. Beat butter and 1/2 cup powdered sugar in large bowl until blended. Add vanilla; beat until blended. Gradually add flour and salt, beating after each addition. Stir in pecans.
• Shape dough by tablespoonfuls into 36 balls. Press chocolate piece into each dough ball, working dough around chocolate to cover. Place balls 1 1/2 inches apart on prepared cookie sheets. Refrigerate 30 minutes to 1 hour or until dough is firm.
• Preheat oven to 350 degrees. Bake cookies 13 to 15 minutes or until edges are lightly browned. Remove to wire racks to cool slightly. Sprinkle remaining 1/4 cup powdered sugar over warm cookies.

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.

Steps:

• In a mixing bowl, cream butter and confectioners' sugar; gradually add flour. Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 inches apart on ungreased baking sheets.
• Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

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.