Ingredients:

• ​ 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
•  36 vanilla creme-filled chocolate sandwich cookies, finely crushed
•  3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
•  1 tsp. black decorating gel
•  2 tsp. orange decorating icing

Directions:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Decorate with remaining ingredients to resemble snowmen.
• Refrigerate 1 hour or until firm.

Helpful tips:

• How to Melt Chocolate

Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
 

• How to Easily Dip Cookie Balls

To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
recipe and photo courtesy of myfoodandfamily.com

​Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
• 8 Oreo creme-filled chocolate sandwich cookies
• 1/4 cup of miniature semisweet chocolate chips

Directions:

• 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• 2 Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each triangle. Fold dough up and over cookie to cover completely; pinch seams to seal tightly. Place on cookie sheet. Sprinkle tops with chocolate chips.
• Bake about 12 minutes or until puffy and light golden brown.
  

​Recipe by Amy Erickson on Pillsbury.com.

​Ingredients

• 5 cups sweetened whipped cream
• 11 large rectangular graham crackers
• 3 cups strawberry, chopped

​Directions:
​

1. Spread a thin layer of whipped cream in a square glass baking dish.
2. Layer graham crackers on top, then cover with a layer of whipped cream.
3. Sprinkle ⅓ of the strawberries on top, then layer with cream again.
4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
5. Refrigerate for at least 3 hours.
6. Enjoy!

Recipe from Camille Bergerson, tasty.co

Here is a fried ice cream recipe without actually frying it! Instead, you can coat ice cream in buttery, crunchy corn flakes that gets toasted separately so they taste fried without the drama. 

If you DO want to try frying ice cream here’s how to do it: 

Scoop ice cream onto a baking sheet and freeze for 1 hour. Place 3 large egg whites in a bowl and beat with a fork until frothy. Place corn flakes, cinnamon, and sugar in another bowl. 

Roll ice cream in egg whites and then in corn flakes, pressing to coat. Place back on baking sheet and freeze for 4 hours or until completely solid. 

Heat a large pot of canola oil to 375°. Working one at a time, fry ice cream for 20 seconds. Top and serve immediately! 

INGREDIENTS

• 1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
• 1 1/2 tbsp. butter
• 1 1/4 c. corn cereal, crushed
• 1/2 tsp. ground cinnamon
• 2 tsp. granulated sugar
• Whipped cream, for garnish
• Sprinkles, for garnish
• 4 maraschino cherries, for garnish

DIRECTIONS

1. Line a small sheet tray with parchment paper and place in freezer. Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes.
2. In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
3. Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.

Recipe courtesy of Delish.com, by Lena Abraham.

Ingredients

• 1 (7.25 ounce) package macaroni and cheese dinner mix (such as Kraft®)
• ¼ cup milk
• 4 tablespoons margarine
• ¾ cup shredded sharp Cheddar cheese
• nonstick cooking spray
• ½ cup panko bread crumbs
• ½ cup seasoned bread crumbs
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 2 eggs, beaten

​Directions

• Step 1 Pour water into a bowl and bring to a boil over high heat. Stir in macaroni pasta from dinner package. Cook until tender, stirring occasionally, 7 to 8 minutes. Drain; do not rinse. Return to the pot and stir in included cheese sauce, milk, and margarine. Add Cheddar cheese and stir until well combined and cheese is melted.
• Step 2 Refrigerate macaroni and cheese until firm, 2 hours to overnight.
• Step 3 Scoop macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined cookie sheet. Freeze for 1 hour.
• Step 4 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray the basket with nonstick cooking spray.
• Step 5 Mix panko, bread crumbs, salt, and garlic powder together in a medium bowl. Dip each ball in beaten eggs and then in panko mixture.
• Step 6 Place mac and cheese balls into the air fryer basket in a single layer, making sure they are not touching; cook in batches if necessary.
• Step 7 Cook in the preheated air fryer for 6 to 8 minutes. Turn over and fry until golden brown, 3 to 4 minutes more.

NOTE: prepare mac and cheese according to individual package instructions, or make your own.

Recipe and photo by Yoly on allrecipes.com

​Ingredients:
Steak:

• 1 tablespoon vegetable oil
• 1 (1 1/2-pound) skirt steak or flap steak
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground dried chipotle pepper

Beans:

• 2 tablespoons bacon fat 
• 1 yellow onion, diced
• 1 teaspoon salt, divided
• ½ teaspoon dried oregano
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 ½ cups water or chicken broth, plus more as needed 

Nacho Toppings:

• 1 (14 ounce) bag corn tortilla chips
• 12 ounces shredded Cheddar cheese
• 12 ounces shredded Monterey Jack cheese
• 1 avocado - peeled, pitted and diced
• ½ cup chopped white onion, or to taste
• 2 ripe tomato, chopped, or more to taste
• 1 jalapeno pepper, seeded and minced
• ½ cup sour cream, for topping
• ½ cup chopped fresh cilantro

​Directions

• Step 1 Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Step 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• Step 3 When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Step 4 Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Step 5 Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Step 6 Preheat oven to 450 degrees F (230 degrees C).
• Step 7 Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Step 8 Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Step 9 Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Recipe and photo by Chef John courtesy of allrecipes.com

• ​1 medium onion, chopped
• 1 lb. ground beef
• 2 cloves garlic, minced
• 1/2 c. ketchup
• 1/3 c. packed brown sugar
• 2 tbsp. yellow mustard
• 1 tbsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 4 tbsp. Butter, for bread
• 8 slices sandwich bread
• ​2 c. shredded cheddar

​DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add ground beef and cook, stirring and breaking up meat, until no longer pink, 6 to 8 minutes. Drain fat.
2. Return beef mixture to skillet over medium heat and stir in ketchup, garlic, brown sugar, mustard, and chili powder and season with salt and pepper. Simmer until thick, 5 minutes. Transfer mixture to a plate and wipe skillet clean.
3. Assemble sandwiches: Butter one side of each bread slice. Place 1 slice butter-side down in skillet and spoon over sloppy joe mixture. Top with cup of cheddar cheese and one more slice bread, buttered-side up.
4. Cook over medium heat until bread is golden and cheese is melty, about 3 minutes per side. Repeat with remaining ingredients to make 4 sandwiches total.

This recipe appeared on delish.com by Lindsey Funston.

Here's a recipe that's supposed to bring good luck for the new year, which would be great since we all know that most of us would love to forget 2020...

Ingredients

• 4 slices bacon 
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 2 (15 ounce) cans black-eyed peas, undrained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 cup water
• 1 ½ teaspoons salt
• 1 ¼ teaspoons cumin
• 1 ¼ teaspoons dry mustard
• 1 teaspoon chili powder
• ½ teaspoon curry powder
• ½ teaspoon pepper
• ½ teaspoon sugar

​Directions

• Step 1 Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
• Step 2 Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
• Step 3 Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

​

This recipe is from CHEFSTEFANIE at Allrecipes.com.

​Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

​Directions:
On Christmas Eve, while singing Christmas carols, evenly position two racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line two baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches. Also, make sure you sing "Rudolph, the Red-Nosed Reindeer.")

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. While singing "Silent Night," stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans while singing "Let It Snow." Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Will make about 30 cookies. (Santa will eat 10-12 and take several for the elves). Transfer hot cookies with a spatula to a rack to cool then place on a plate and position where Santa is sure to see them, and leave a cold glass of milk. Sing "Here Comes Santa Claus," and go to sleep! Merry Christmas!

Submitted by Mrs. Claus

​Got a recipe you'd like to submit? Send it to: recipes@edmonsonvoice.com

INGREDIENTS

• 12 oz. semisweet chocolate, chopped
• 12 oz. white chocolate, chopped
• 1/2 tsp. peppermint extract
• 8 candy canes, crushed 

​DIRECTIONS

1. Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes. 
2. Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes. 

​
This recipe by LAUREN MIYASHIRO first appeared on delish.com