Christmas Treats and Traditions

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snicker-cookiesImagine walking into the kitchen, whether you’re at home or at your grandmother’s house. You smell something sweet cooking in the oven. It’s your favorite time of the year, the Christmas treats are being made.

There are many different types of sweets that people bake for the holiday. Daniel Christensen, a student here at Snow College says that his favorite Christmas treat is nostalgic fudge. Nostalgic means a pleasure and sadness that is caused by remembering something from the past and wishing that you could experience it again. When asked what his favorite memory of this nostalgic fudge is, Daniel Christensen replied “Grandma’s house of course!”

Some families have a tradition that they do every year. For example, on Christmas Eve Lisa Dickinson, another student here at Snow College, said that she and her family has cheese and chocolate fondue.

During the Christmas Seasons people like to get crafty with their baking. This holiday season is when you will start to see people decorating gingerbread houses, gingerbread men/women and many other things.

What are some other treats that can be made for the Christmas season?

  • • Peanut Brittle
  • • Spritz Cookies
  • • Divinity
  • • Peppermint Patties
  • • Sugar Cookies
  • • Peanut Butter Balls


While at college it may be hard to make some of these yummy treats so here is a recipe to make peanut butter balls. It’s easy and simple for college students to make.

To make Peanut butter balls here is the recipe

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or 3 tablespoons margarine, softened
1 lb dipping chocolate or 1 lb confectioner’s coating

Stir together powdered sugar, peanut butter and butter until well mixed.
Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
Let balls stand for 20 minutes until dry.
Melt the dipping chocolate or confectioners’ coating.
Drop balls one at a time in melted chocolate.
Using a fork, remove from the chocolate, letting excess chocolate drip off.
Place back on the waxed paper.
Let stand until dry.
Store tightly covered in a cool dry place.


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