An extra dose of energizing enthusiasm often accompanies preparing homemade snacks and desserts during the holiday season. More so, I think, than any other season of the year. Here are recipes for many, just in time for Christmas week.

The triple chocolate tart is a lighter version of the original but doesn’t change flavor at all. Sporting three different types of chocolate, this is the most decadent dish in the current range. Over the years, mom has evolved her methods and tips for making the famous Ritz sandwich cookies. Today’s recipe is the culmination of his ideas for these delicious and popular cookies.

Jalapeño peppers are a bit of a letdown these days. Far too many people cannot resist the heat. If you’re lucky enough to find the spiciest ones, these treats can be very hot; that’s how I like them. Almond Crispies are a twist on the popular Rice Krispy Treats created for almond fans.

And finally, with the help of a well-known literary work, here is a Christmas wish for the world: May there be peace on Earth and goodwill towards others.

Three chocolate tart (a lighter

Version)

My original triple chocolate tart is good, but it’s rich and heavy. Here is a lighter version, with fewer calories and less fat. It has a lighter texture and is just as delicious as the original. There’s a bonus, the filling doubles as a luxurious pudding.

1 carton (8 ounces) low-fat, low-sugar whipped topping

1 package (8 ounces) low-fat cream cheese, softened

1 cup semi-sweet chocolate chips, melted

⅓ cup plus 1 tablespoon sugar-free chocolate syrup

⅓ cup low-fat milk

1 tart shell baked 9½ to 10 inches deep

Additional whipped topping for garnish

Chocolate shavings for decoration

Thaw the filling according to package directions. Beat next four ingredients (in milk) in a medium bowl until well combined. Add 8 ounces of filling, stirring until well combined. Pour the filling into the tart base to the desired level (a little filling may remain). Top with additional topping and chocolate shavings and chill in the refrigerator for four to six hours.

Remarks : A microwave is perfect for melting chocolate chips. Cool melted chips to 100 degrees or less before using. Press ? Place the pie in the freezer (carefully) for an hour. Refrigerate for another two hours to firm up.

Yields: Eight servings

Mom’s Chocolate Peanut Butter Cookies

Mom always made her chocolate peanut butter cookies around Christmas for our family’s Christmas get-togethers. She also included the cookies in her decorative boxes filled with all kinds of homemade Christmas treats that she gave as gifts. These cookies were everyone’s favorite. I don’t know anyone who hasn’t raved about it after eating one. They are quite simple to make and are delicious.

1½ cups creamy peanut butter

96 round Ritz crackers or equivalent

20 ounces chocolate almond bark

15 ounces vanilla or white almond bark

Spread 1½ teaspoons peanut butter evenly on the side of a cracker with the more pronounced holes (this helps the coating adhere better). Place another cracker with the same side down and press lightly to form a sandwich. Repeat with remaining crackers and peanut butter. Break the bark into large pieces and place it in a medium glass microwave-safe container. Heat on high until completely melted and hot, stirring if necessary (be careful not to overheat). Use pliers or a forkdip each sandwich in bark. Shake off excess from bowl, then place on waxed paper (with foil underneath) or foil to cool.

Remarks : Mom often made them using just chocolate almond bark, although she preferred the mixture. Reheat the bark if it cools too much. A water bath can also be used to melt the bark. Top cookies with candy sprinkles, if using, while coating is hot. Mom recommended storing the cookies in the refrigerator once completely cooled to keep them fresh, then serving them at room temperature for best flavor. They freeze very well. The recipe can be halved.

Yields: 48 cookies

Jalapeño Poppers

I had never had jalapeño poppers until I started working on this recipe. These have been on my list of recipes to make for a long time. Jalapeño poppers are great snacks or appetizers. They can be spicy, depending on the peppers. Jalapeño poppers are a north-of-the-border invention, likely inspired by the Mexican classic, chile rellenos, or stuffed peppers.

4 ounces softened cream cheese

¾ cup shredded medium cheddar cheese

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

⅛ teaspoon ground cumin

⅛ teaspoon cayenne pepper

6 large jalapeño peppers

½ cup dried breadcrumbs

To prepare the filling, carefully mix the first 7 ingredients (through the cayenne pepper) in a medium bowl. Cut the stems from the peppers, leaving the ends intact. Cut it in half lengthwise and remove the seeds and veins from the halves with a spoon (leave ⅛ inch of the vein intact at the ends of the stem). Place breadcrumbs in a medium bowl. Stuff the pepper cavities with the filling (lightly heat the mixture in the microwave if it is too firm to spread). Press the filled sides of the peppers into the bread crumbs and place them, filled sides up, in a single layer on a shallow 9×13-inch baking dish. Bake on a rack in the medium-low position of a preheated 350 degree oven until the filling is lightly bubbling around the edges, about 25 minutes. Serve hot.

Remarks : Reheat the jalapeño poppers in the microwave.

Yields: 12 entries

Almond chips

There are many creative variations on Kellogg’s beloved original. Here’s yet another – a delicious almond version. Well covered and under armed guard, they can last several days.

4 tablespoons of butter or margarine

½ cup flaked almonds

½ teaspoon almond extract

10 or 10½ ounces miniature marshmallows

5½ cups Rice Krispies or equivalent cereal

Lightly oil the inside of a 13x9x2-inch baking dish. Melt butter or margarine in a large saucepan over medium heat. Incorporate the almonds and extract. Add the marshmallows and reduce the heat to medium. Stir constantly until the marshmallows melt. Cook for another minute or two, stirring constantly. Remove from heat. Quickly add the cereal and stir with a large, stiff spoon until well combined (this will momentarily look like a disaster in progress). While still hot, pour the mixture into the baking dish. Lightly oil a spatula or several fingers of one hand and press the mixture until it is level. Refrigerate until chilled, then cut into 2-inch squares with a butter knife.

Remarks : To serve hot, let rest 15 minutes before slicing. Marshmallow cream can replace marshmallows. Lightly toast the flaked almonds before using them to enhance their flavor. Store at room temperature in an airtight container for a few days. Refrigerate for longer storage. Freeze, tightly wrapped, in layers separated by wax paper, for six to eight weeks.

Yields: 24 squares

Contact Dick Sellers at [email protected].