Best Christmas Balls Recipes

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RIDICULOUSLY MOIST CHRISTMAS CAKE BALLS (CAKE POPS WITHOUT STICKS)



Ridiculously Moist Christmas Cake Balls (Cake Pops Without Sticks) image

These cake balls are my most requested sweet treat I make around Christmas time. They can be made any time of year using any colored sprinkles!

Provided by Aleka Shunk

Categories     Dessert

Time 1h

Number Of Ingredients 8

16.5 oz Betty Crocker Super Moist YELLOW Cake Mix (This brand is the BEST!)
Water (According to cake mix)
Eggs (According to cake mix)
2 tablespoons Butter (Not the entire amount*)
10 oz Cream Cheese Frosting (The best you can find!)
12 oz Candy Melts or Chocolate Chips (White or Milk/Dark)
¼ cup Sprinkles of Choice
*EZ Thin (*Optional but recommended!)

Steps:

  • Bake cake mix according to instructions using just 2 tablespoons of butter. (Too much butter/oil will cause it took seep out of your cake balls later.)
  • Allow cake to cool and break up cake using your hands.Tip: To make it easier and give you super smooth cake balls, puree cake in a food processor!Add cake crumbs to a large bowl along with your cream cheese icing and mix well. Your hands work best for this.
  • Use a mini ice cream scoop to scoop cake into uniform size balls. Roll balls between the palms of your hands until smooth and round. Place cake balls on parchment paper on a flat baking sheet or dish and place in the fridge for 20-30 minutes to harden.*Don't stack them without parchment paper or they will stick to each other.
  • In the meantime, melt your chocolate/candy melts in the microwave in 30 second intervals mixing in between until thin and smooth. Use a mini crock pot if you have to make it easier. Now is when you want to add in your EZ Thin if using.*Make sure not to overheat or your chocolate will scorch!
  • Using a toothpick, poke one ball and dip it into the chocolate so it is fully coated. Dip on an angle so the cake ball does not fall off the skewer.While holding the cake ball UPRIGHT, swirl and tap the toothpick gently against the side of the bowl to allow excess chocolate to drip off for 10-20 seconds.Use another toothpick to help release the cake ball onto parchment paper and then use the toothpick to "patch up the hole" with a bit more chocolate.
  • While your chocolate is still wet, add sprinkles. Repeat with remaining cake balls.
  • Allow your cake balls about an hour to cool and then store in a sealed container for about a week.

Nutrition Facts : Calories 195 kcal, Fat 10.3 g, SaturatedFat 4.6 g, Cholesterol 25 mg, Sodium 83 mg, Sugar 22.3 g, Protein 1.8 g, ServingSize 1 serving

PINEAPPLE CHRISTMAS BALLS



Pineapple Christmas Balls image

For some people, Christmas isn't all about snow covered hills and warm, cozy cottages in the countryside. For some people, Christmas is warm and sunny, and filled with tropical flavours, just like the flavours found in these Pineapple Christmas Balls!

Provided by Lord Byron's Kitchen

Categories     Dessert

Time 1h10m

Number Of Ingredients 5

398 mL canned crushed pineapple, (very well drained)
8 ounces cream cheese, (softened)
2 cups unsweetened fine desiccated coconut
1/2 cup graham crumbs
3 ounce packet pineapple jello

Steps:

  • Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product.
  • Next, add in the pineapple, one cup of the coconut, the graham crumbs, and the packet of pineapple jello. Just toss the powder into the bowl with the other ingredients. You do not need to prepare the jello first.
  • Mix the ingredients well until thoroughly combined.
  • Place bowl in fridge for one hour.
  • Once ready, portion mixture into tablespoons and roll into balls. Roll ball into remaining coconut.
  • Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

Nutrition Facts : Calories 110 kcal, Carbohydrate 9 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 61 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHRISTMAS CHEESE BALLS



Christmas Cheese Balls image

Christmas at our house just wouldn't be complete without these rich cheese balls. Friends and family ask for them every year-and I can make three gifts from just one recipe. -Margie Cadwell, Eastman, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 cheese balls (6 cups).

Number Of Ingredients 9

4 packages (8 ounces each) cream cheese, softened
4 cups shredded cheddar cheese
1 cup chopped pecans
1/4 cup evaporated milk
1 can (4-1/4 ounces) chopped ripe olives, drained
2 garlic cloves, minced
1/2 teaspoon salt
Minced fresh parsley, chopped pecans and paprika
Assorted crackers

Steps:

  • In a small bowl, beat cream cheese and cheddar cheese. Stir in the pecans, milk, olives, garlic and salt. Divide into thirds; roll each into a ball. , Roll 1 ball in parsley and 1 in nuts. Sprinkle the third with paprika. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

Nutrition Facts : Calories 125 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 165mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CHRISTMAS RUM BALLS(OR BOURBON BALLS)



Christmas Rum Balls(Or Bourbon Balls) image

These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold

Provided by Bergy

Categories     Dessert

Time 20m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 6

2 1/2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
2 tablespoons cocoa
1 1/4 cups icing sugar
1/2 cup spiced rum (the rum is called Spiced Rum) or 1/2 cup Bourbon
2 tablespoons white corn syrup (one brand is Karo)
1 cup pecans or 1 cup walnuts, broken

Steps:

  • Sift the cocoa with 1 cup sugar.
  • Stir in the spiced rum mixed with the syrup.
  • Add crushed vanilla wafers and nuts.
  • Mix thoroughly.
  • Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
  • Store in a tin.

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