PEPPERMINT

One of the many things I love at Christmas time is all the great Peppermint flavored items out there.

When you think of Tootsie Pops you don't normally think of Peppermint but you should now. They are great!

Plus, they are only one point if you are on Weight Watchers.


While ice cream is not something I eat a lot of in Winter, offer me a bowl of Peppermint ice cream and I will gladly indulge.

Peppermint and chocolate just go together so well and when the chocolate is a good chocolate like Ghirardelli it's a little bit of Heaven in your mouth.

Then of course there are Hersey Kisses in Peppermint flavor. YUM!

Growing up we didn't have kisses in all the great flavors they have today. Have you tried any of them? If not, you are sure missing out.

But of course, there is nothing quite the same as a good ol' fashioned Candy Cane!

I like the small ones the best. Perfect size for me.

Every year I make Peppermint Bark with white chocolate and Peppermint chunks.

I'll do a post on it when I make it this year. It's so simple you will want to make up some yourself.

A QUICK YET ELEGANT CHIRSTMAS TREAT

Are you looking for a yummy, quick and festive treat to serve your company that stops by or to top off a big dinner? Well, look no further! I have just the treat for you!

Every year at this time Dryer's ice cream puts out their holiday flavors. Once I discovered the peppermint flavor it quickly became my favorite.

It's wonderful all on it's own in a bowl.

But to really impress your guest make these wonderful frozen truffles. They are super easy yet will WOW your company.

FROZEN PEPPERMINT TRUFFLES

Dryer's Peppermint ice cream

1 cup chocolate chips

1 cup white chocolate chips

4 tablespoons vegetable oil

Line a metal baking sheet or pan with waxed paper or plastic wrap and place on a freezer shelf until chilled. Remove the ice cream from the freezer and soften just enough to scoop easily. Quickly scoop up 16 one-inch balls (using a small scoop or two teaspoons) and place them on the prepared sheet. (Hint: Place pan on a frozen cold pack while scooping to keep frozen dairy dessert cold.) Freeze 30 minutes or until scoops are hard.

Place the chocolate and white chocolate chips in separate bowls and add 2 tablespoons of oil to each. Microwave one bowl at a time on medium power (50%) for 2-3 minutes.

Remove and stir until melted and smooth, and the bowl no longer feels warm.

Loosen one ice cream ball from the pan with a small spoon and set it in a bowl of chocolate. Using two spoons, quickly spoon chocolate over ice cream until completely coated. Lift out, allowing the excess chocolate to drip back into bowl.

Return the truffle to pan. Continue to dip ice cream balls, one at a time, into the chocolate (eight balls into each type of chocolate).

Return the pan to the freezer for 5-10 minutes if the ice cream softens.

Drizzle chocolate over the opposite color chocolate truffle. Freeze truffles until coatings are hard.

To serve, place the truffles in miniature candy paper liners in a box or tray.

Truffles may be stored in an airtight container in freezer for up to one week.

Makes 16 truffles.