Christmas Cheesecake Dip


Christmas cheesecake dip is a great recipe to make during the holiday season. It has a hint of egg nog in it which makes it perfect. I wanted to try making it this year, and was very pleased on how it turned out. It is a great treat to dip gingerbread cookies, or with fresh cut vegetables.


1 ½ packs of cream cheese

¼ cup of egg nog

½ cup of powdered sugar

¼ cup of brown sugar

1 tsp of ground cinnamon

½ tsp of ground nutmeg

1 tsp of vanilla extract

Gingerbread cookies for dipping


  1. Combine all of the ingredients together except for the gingerbread cookies and mix well. You want to make sure mixture is smooth and creamy.
  2. Put into a bowl and serve immediately.
  3. Enjoy!!!!!


© 2017 Sundown Pointe


Chocolate Covered Peanut Butter Balls

Chocolate covered peanut butter balls, also known as Buckeyes in some countries, are a great recipe to make during any time of the year, especially during the holiday season. I wanted to try out the Chocolate covered peanut butter balls this year, and was very pleased with how they turned out. I also used my kitchen aid for this recipe because after adding the third cup of powdered sugar, the mixture became hard to mix. So, I highly recommend using a Kitchen Aid for this recipe.

Makes: Approximately 30


1 ½ cups of peanut butter

½ cup of butter (softened)

1 teaspoon of vanilla extract

3 cups of powdered sugar

8 oz. of melting chocolate


  1. Mix peanut butter, butter, and vanilla extract together with the Kitchen Aid mixer.
  2. Slowly add a cup of powdered sugar to the creamy mixture, but making sure to mix well each time.
  3. Once all the powdered sugar is incorporated into the peanut butter mixture, put it in the freezer for a few hours, or overnight.
  4. Line a baking sheet with parchment paper.
  5. Pull the peanut butter mixture out of the freezer and start making balls with a small scoop. Then, place the peanut butter balls onto the baking sheet with parchment paper.
  6. Once you have made all of your balls, stick toothpicks into the peanut butter ball before placing them back into the freezer to harden.
  7. Melt your chocolate. Personally, my favorite way to do this is by using Wilton’s melting chocolate pot. Of course you can use a double boiler, or a saucepan with either a metal or glass bowl on top with about 1 inch of water.
  8. One at a time, dip the peanut butter ball into the melted chocolate using the tooth pick, so they are fully coated. Place them back on the parchment paper.
  9. When all of the peanut butter balls are coated, place the cookie sheet back in the freezer for about 15-30 minutes to make sure the chocolate coating is hard.
  10. Enjoy!!!!!

Note: If peanut butter mixture becomes too soft while rolling, stick back in the freezer for 5-10 minutes.

© 2017 Sundown Pointe