Christmas Treats

Mini Shepherd’s Pies

1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

In a large skillet, cook beef and onion over medium heat until meat

is no longer pink. Add garlic and cook for 1 minute or until tender;

drain. Stir in the chili sauce, vinegar and salt; set aside.

 

In a small saucepan, bring water and butter to a boil. Pour into a

small bowl. Whisk in potato flakes until blended. Beat in cream

cheese until smooth.

 

Press 1 biscuit dough onto the bottom and up the sides of each of 10

greased muffin cups. Fill with beef mixture. Spread potato mixture

over beef. Sprinkle with potato chips; press down lightly.

 

Bake at 375° for 20-25 minutes or until golden brown. Sprinkle

with paprika if desired. Serve immediately, or cool before placing

in a single layer in a freezer container. Cover and freeze for up to

2 months.

Yield: 5 servings.

© Taste of Home 2013

Chocolate-Filled Meringue Snowballs

1/2
cup powdered sugar
1/2
cup chocolate creme-filled cookie crumbs
1/2
cup finely chopped pecans
1/4
cup miniature semisweet chocolate chips
2
tablespoons bourbon or water
1
teaspoon light corn syrup
2
egg whites
2/3
cup sugar
1/2
teaspoon vanilla
  1. Heat oven to 250°F. Generously grease cookie sheets with shortening.
  2. In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
  3. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
  4. Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
  5. Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.
Makes 4 dozen cookies

 

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