Christmas Treats by Jodie Fitz

MOMMY AND ME TREATS by Jodie Fitz

REINDEER COOKIES

(a twist on the ever popular peanut butter balls) 3 ¾ cups confectioner’s sugar 1 cup peanut butter or WOWButter® ¾ cup butter, salted and room temp 1 tablespoon milk 1 teaspoon vanilla extract Chocolate morsels, milk or dark Mini twist pretzels Red cinnamon candies Mini candy eyes • Make certain that the butter has been softened at room • Soft butter only, do not melt. • Mix the butter, sugar, peanut butter, milk and vanilla extract together. Roll the batter into balls; approximately 1-½ inches in diameter. Place the rolled cookies onto a waxed paper lined baking sheet and refrigerate for at least one hour. • Melt the chocolate morsels in a glass bowl in the microwave on high. When you remove the bowl from the microwave they often don’t look fully melted. Simply stir the chocolate until all of the morsels are melted together. If they don’t melt completely, return them to the microwave for 30-second intervals stirring in between. • Dip and roll the cookies into the chocolate with a spoon until they are fully covered and return them to the waxed paper and let them set until the chocolate has fully hardened. Refrigerating will speed the process. • Creating Reindeer: Break the pretzel rounds in half to create antlers. Once you have dipped the peanut butter balls into the chocolate, add the antlers, red cinnamon candy as a nose. And, the small candy eyes before you let them set. Storage: Store the cookies in an airtight container in the refrigerator. WOWButter® is a peanut and tree nut free peanut butter option that is also gluten free. It can be found in your Price Chopper/Market 32 Supermarkets in the allergy friendly aisle.

SNOWMAN COOKIES

(per cookie) 1 Pre-made sugar cookie 2 tablespoons vanilla butter cream frosting 1 tube of black gel or chocolate decorating frosting 1 orange slice candy 1 string of a pull and peel Twizzler®

Assembly:

• Frost the cookie with the vanilla butter cream frosting. • Cut the string of Twizzler® in half and wrap around the top half of the cookie to serve as the top of the earmuffs. • Select two matching colors of mini pastel marshmallows. Press them slightly to flatten and place them firmly in place so that they stick to the frosting on either end of the cut Twizzler®. • Use the tubed frosting to create two eyes and a mouth. • Cut the orange slice candy in half lengthwise. Then cut one half into small triangles to create noses. Add one to the center of each cookie.

Price Chopper/Market 32 Store Finds:

In the baking aisle you can find: the tubed frosting the mini pastel marshmallows In the bakery you can find: The sugar pre-baked cookies The butter cream frosting (ordered fresh at the bakery) In the candy aisle you can find: Orange slice candies Pull and peel colorful Twizzler® candies

Flatbread or pizza crust 1 cup fresh baby leaf spinach, finely chopped ½ cup cooked ham, diced 4 large eggs 4 oz. shredded sharp cheese 1 tablespoon olive oil Sea salt Black pepper Nonstick cooking spray • Pre-heat the oven to 375 degrees. • Cook the eggs in a scrambled fashion over medium heat in a pan coated with nonstick cooking spray. Stir the chopped spinach and olive oil together. Baste the flatbread or pizza crust with the spinach and oil. • Evenly spread the ham and over the top of the crust. • Add a little salt and black pepper to taste. • Top the pizza with the cheese. • Bake the pizza for 20 – 25 minutes; until the dough is crispy and the cheese is fully melted.

More on making this recipe:

• On the Run: Prep the pizza the night before and bake it fresh in the morning or bake the entire pizza the night before, slice and heat in the morning. Note: It’s always a little crispier if you reheat in a toaster oven or oven, the microwave can be a little soggy. • Crusts: You can use a flatbread, traditional pizza dough or the FlatOut pizza crust; I love the size and shape of it for this recipe.

You can always catch what’s going on in our lives at www.jodiefitz.com and www.facebook.com jodiefitzcooks, or check out my cook books available on my website!