White Chocolate Dipped Peppermint Oreos + Pretzel Kisses

Ingredients (Oreos)

• 1 package of Oreos
• 1.5 bags of white chocolate chips
• 3 peppermint candy canes, crushed into small pieces

Directions:

1. Pour half a bag of white chocolate chips into a microwave safe bowl and melt in the microwave for about 2 minutes, stirring every 30 seconds until melted. **Be very careful not to burn the chocolate chips....it may take less than 2 minutes to melt the chips depending on your microwave**

2. Dip half of the oreo into the melted white chocolate and place on a non-stick baking sheet or a baking sheet lined with wax paper.

3. Repeat steps 1 and 2 for the rest of the white chocolate chips and the oreos.

4. Sprinkle crushed peppermint candy canes on top of the white chocolate. Allow the oreos to sit for a couple of hours so the chocolate hardens.

Ingredients (Pretzels)

• 1 bag of windowpane pretzels
• 1 bag of Hershey kisses
• 1 bag of M&Ms (you can use what ever kind you like)

Directions

1. Preheat oven to 170 degrees.

2. Place pretzels on a large baking dish (do not overlap the pretzels). Place one Hershey kiss in the center of each pretzel. Bake for 4-6 minutes (you do NOT want the chocolate melted, you want it to be just a tad bit soft).

3. Once they are finished baking, place one M&M on top of each Hershey kiss and press down very gently. Cool for one hour or until the chocolate has hardened. Enjoy!!

Cake Pops

Ingredients:

• 1 box of strawberry cake mix (made according to instructions)
• 1 container of buttercream icing
• 2 packages of white chocolate Candy Quick or white chocolate bark
• 1 package (about 50) of lollipop sticks (purchased at Michaels Craft Store)
• Assorted colored sprinkles
• Rectangular styrofoam block (4x10" -- also purchased at Michaels)

Directions:

Bake cake according to instructions on the back of the box. Cool the cake completely. Once the cake is cooled, in a large bowl crumble the cake with your fingers into very fine crumbs. Add the entire container of icing to the crumbled cake and mix with a spatula until fully incorporated into the cake. With a cookie scoop, scoop cake mixture into balls and gently roll with your hands until formed into a small ball (about the size of a ping pong ball).
Arrange the cake balls on a large cookie sheet. Once you are finished forming the cake mixture into balls, gently place a lollipop stick into each ball (about 1/2-3/4 way into the ball -- the stick should pointing upward). Once you are finished placing the sticks into the cake balls, place the cookie sheet into the freezer for about 1-2 hours until the cake balls are firm. **Note: If you do not let them harden it is difficult to roll them in the chocolate bark because they will fall apart.
When they are finished in the freezer, melt the Candy Quick according to the instructions. Dip each cake ball into the Candy Quick until fully covered in chocolate. Insert the cake pop into a piece of styrofoam (the chocolate may drip a little bit). You can do a few of these at a time and then shake sprinkles over the top, but don't wait until the very end because the chocolate will be hard and the sprinkles will not stick.

**Note: I made these for a baby shower and put the baby's name on the piece of styrofoam**

Pumpkin Cake

Ingredients:

• 1 box of Betty Crocker Spice Cake mix ($0.89)
• 1 15oz. can of Libby's pumpkin ($1.50)
• 3/4 cup of water
• 1/2 cup of dried cranberries (had this at home)
• 1/4 cup of slivered almonds (had this at home)

Directions:

In a large bowl, mix together cake mix, can of pumpkin, and 3/4 cup of water until combined and there are no longer any clumps. Stir in dried cranberries and almonds (you can do this recipe without these and it's still wonderful). Place in a 9x13 in. cake pan and bake at 350 degrees for 30-40 minutes. Stick a fork in middle and if it comes out clean it is done! Enjoy!

**This recipe omits the oil and eggs used to make the cake so it ends up with 0 cholesterol and a small amount of fat**

I received this recipe from Kel's aunt, Lanette. Thanks for sharing this recipe Aunt Lanette!

Total Price:

$2.39