I’m prioritizing holiday recipes that mean something to me. This year, those recipes mean more than ever.
I lost two important figures in my life this year. These recipes remind me of them.
My mother-in-law was a tremendous cook, baker and person (click here to read about her) who introduced me to “the candy drawer.” There was no shortage of sweets in Julie Peterson’s house. My favorite Christmas treat was her Oreo truffles, first introduced to us by her sister, Becki Wolf, and enjoyed every Christmas since.
My dog, Aspen, loved these homemade peanut butter dog treats. Living in rural North Dakota, my first reaction when I ran out of dog treats was not to go to the store, but to look in my pantry. With Aspen’s approval, these dog treats became my signature contribution at an annual cookie exchange with friends.
1 pkg. Oreos (36 cookies)
8 oz. cream cheese, softened
2 tsp. vanilla or peppermint extract*
16 oz. white chocolate or vanilla almond bark, melted
Extra Oreos, sprinkles or milk chocolate drizzle, for topping
Pulse Oreos in food processor until fine. In a stand mixer, combine cream cheese with vanilla or peppermint extract. Add crushed Oreos and mix until combined. Portion mixture into 40 servings and roll into balls, placing on a baking sheet lined with wax paper. Chill in refrigerator for 30 minutes to a few hours, or place in freezer for 15 minutes.
Using a double boiler, melt white chocolate. Coat truffles in chocolate using a candy dipping tool or fork. Top immediately with crushed Oreos or sprinkles, or drizzle with milk chocolate once set. Store in refrigerator or freeze. Serve chilled.
TIP: Try peppermint instead of vanilla extract for a seasonal spin.
A favorite Christmas treat of the Julie Peterson family, Northern Plains Electric Cooperative and KEM Electric Cooperative.
2 cups whole wheat flour
½ cup old-fashioned oats
1 T. baking powder
1 cup low-sodium chicken broth
1 cup creamy peanut butter
¼ cup grated Parmesan
In a large bowl, combine the flour, oats and baking powder. Stir in the broth and peanut butter until mixture forms a crumbly dough. Press dough together to form a ball.
On a lightly floured work surface, knead the dough for 30 seconds until smooth. Roll out dough about ½-inch thick. Using a bone-shaped cookie cutter or knife, cut out dog treats and place on a baking sheet with cooking spray or lined with a silicone mat. Sprinkle with fresh-grated Parmesan. Bake at 375 degrees for 20 minutes. Transfer to a wire rack and cool completely.
Look for chicken broth without onion flavor, as onions are toxic to dogs.
Aspen’s favorite recipe, courtesy The Food Network
