HARRISONBURG, VA (Rocktown Now) — The holiday season brings joy, family gatherings, and the many aromas of holiday treats being made. Rocktown Now and Harrisonburg Media Group want to share their favorite holiday treats that have become part of their holiday traditions with you to become part of yours.

Jacquelynn’s Peanut Butter Buckeyes

Ingredients
1 1/2 cups creamy peanut butter
3 3/4 cups powdered sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (12 oz.) package semi-sweet chocolate chips (2 cups)
1 tablespoon butter (unsalted) or all-vegetable shortening
Directions
1. Line 2 trays with parchment or wax paper.
2. Beat powdered sugar, peanut butter, butter, vanilla and salt in a large bowl with the mixer on medium speed until blended.
3. Shape into 1-inch balls.
4. Chill until firm.
5. Microwave chocolate chips and butter or shortening in a medium microwave-safe bowl on HIGH power for 45 seconds. Stir until smooth. If necessary, microwave in additional 15-second intervals until completely melted and smooth when stirred.
6. Insert a toothpick into the top center of a peanut butter ball. Dip 3/4 of ball into melted chocolate, leaving top of the candy uncovered, making it look like a buckeye. Allow excess chocolate to drip back into bowl. Place buckeye on prepared tray. Remove toothpick. Smooth over the remaining toothpick hole using a clean finger. Repeat process to make the remaining buckeyes. If chocolate thickens, microwave in 10-second intervals until melted and smooth again.
7. Chill buckeyes until firm and enjoy!

Brandy’s Christmas Tree Dip

Ingredients
5 Little Debbie Christmas Tree Cakes
8 ounces cream cheese softened
1 teaspoon vanilla extract
8 ounces Cool Whip
1/3 cup milk
Christmas sprinkles (optional)
Directions
1. Combine all ingredients in a mixing bowl and stir or blend until thick.
2. Chill in fridge, covered, until ready to serve.
3. Serve with favorite cookies or pretzels. Or try Ritz crackers to make it salty and savory.

Alyssa’s Ranch Snack Mix

Ingredients
4 cups crispy corn and rice cereal (such as Crispix®)
2 ½ cups small pretzels
2 ½ cups cheese-flavored crackers (Optional)
2 cups oyster crackers
½ cup peanuts (Optional)
⅔ cup vegetable oil
1 (1 ounce) package ranch dressing mix
¼ teaspoon garlic powder
Directions
1. Preheat the oven to 275 degrees F (135 degrees C).
2. Combine cereal, pretzels, cheese-flavored crackers, oyster crackers, and peanuts in a large bowl.
3. Whisk vegetable oil, ranch dressing mix, and garlic powder together in a small bowl. Pour over cereal mixture and stir until coated. Arrange on a large baking sheet.
4. Bake in the preheated oven, stirring gently halfway through, until toasted and fragrant, 15 to 20 minutes.

Riley’s Scotcheroos

Scotcheroos are something that we usually have during Christmas. My mom, aunts, and when she was still with us, My grandmother would make them, and they are pretty easy to make.

All you need is some rice Krispies, peanut butter, semi-sweet chocolate morsels, corn syrup, & sugar.

Add rice krispies cereal to an extra-large bowl. In a saucepan, combine sugar and corn syrup. Cook over medium heat until it comes to a boil, then immediately remove from heat and stir in peanut butter until smooth. Pour over rice krispies cereal and stir evenly to coat. Press firmly into a parchment-lined 9x13inch pan.

Add chocolate chips and to a microwave safe bowl and microwave on low power for about 2 minutes, stirring every 30 seconds, until the chips are melted and smooth. Spread over rice krispies and allow to cool completely before cutting and serving.

Jim and Sue’s 60 minute rolls

Ingredients
3 ½-4 1/2 cups of flour
3 tablespoons sugar
1 teaspoon salt
1 cup milk
1/2 cup water
2 ounces margarine
Directions
1. In a mixer bowl, mix 1 1/2 cups of flour, 3 tablespoons of sugar, 1 teaspoon of salt, and 2 tablespoons of yeast.
2. In a microwaveable measuring cup, combine 1 cup of milk, 1/2 cup of water, and 2 ounces of margarine. Microwave on high for 1 minute. Liquids should be 110-120 degrees.
3. Gradually add liquids to the flour mixture and beat 2 minutes at medium speed.
4. Add 1/2 cup of flour.
5. Beat at high speed for 2 minutes.
6. Stir in enough additional flour (1 1/2 cups) to make a soft dough.
7. Knead with dough hook for 5 minutes at medium speed.
8. Place dough in greased bowl.
9. Place on top of oven for 15 minutes.
10. Shape into rolls.
11. Place on greased baking sheet and let rise 15 minutes.
12. Bake at 375 for 12 minutes or until golden brown.
13. Brush warm rolls with small amount of melted butter or margarine.

Jim and Sue’s Lemon Cookies

Ingredients (cookies)
1/3 cup softened butter
1 package lemon cake mix
1/3 cup shortening
1 egg
Directions
1. Preheat oven to 375 degrees.
2. Stir about half of dry cake mix, shortening, butter, and egg in a medium bowl until well mixed.
3. Stir in remaining cake mix until smooth and well mixed.
4. Using a #60 scoop, drop scoops of cookies onto a parchment-lined baking sheet.
5. Bake 10-12 minutes or until light brown around edges.
6. Let cool then glaze
Ingredients (glaze)
2 cups confectioners/powdered sugar
1/4 cup lemon juice
Directions
1. Stir together confectioners sugar and lemon juice until smooth. Add more lemon juice if needed for spreading consistency.

Ashlynn’s Whiskey Balls

Ingredients
1 box of vanilla wafers (20 oz)
1 cup of powdered sugar
1 cup of pecans
1 1/2 teaspoons of cocoa
2 tables (maybe more) of white Karo
1/4 cup of your favorite whiskey
Directions
1. Grind up wafers, pecans, and cocoa
2. Mix in your favorite whiskey
3. Add the Karo Syrup and mix together
4. Start rolling mixture into 1 inch balls
5. Dip into powdered sugar and you’re done!
Note: Let sit overnight for the whiskey flavor to really come out!

Robbie’s PB Blossoms

Ingredients
1 bag Betty Crocker Peanut Butter cookie mix
1 bag Hershey kisses (original) FROZEN
3 tablespoons vegetable oil
1 large egg
Directions
1. Preheat oven to 350 degrees
2. Combine dry and wet ingredients in a mixing bowl until mixed well
3. Roll into 1.5 inch balls and place on non-stick cookie sheet (use parchment paper for easier clean up)
4. Cook for 10-12 minutes
5. Once taken out of the oven IMMEDIATELY place one frozen Hershey kiss in center of each cookie
6. Let cool for 3-4 minutes
7. Enjoy!

Shandra’s Chocolate Chip Cookies

Ingredients 
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) semi-sweet chocolate chips
Directions
1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in choc chips.
6. Bake for 9 to 11 minutes.

Tonya’s Christmas Morning French Toast Casserole (Overnight)

Ingredients (French Toast)
1 loaf sourdough bread (or brioche, challah, or French bread)
8 large eggs
2 cups milk
½ cup heavy cream
1 tablespoon vanilla extract
¾ cup sugar
Ingredients (topping)
½ cup all-purpose flour
½ cup packed light brown sugar
¾ cup chopped pecans (optional)
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cut into pieces
Directions
1. Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
2. In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
4. To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
5. When ready to bake, preheat the oven to 350 degrees Fahrenheit.
6. Unwrap the baking dish and sprinkle the topping evenly over the bread.
7. Bake, uncovered, for 45-60 minutes.

Bob Pastorio’s Prime Rib Ala Pastorio

Figure 3/4 pound raw, boneless meat per person.

For good results, the roast shouldn’t be smaller than 4 1/2 or 5 pounds
* Time will be somewhere between 15 and 30 minutes per pound, depending on several variables: the temperature of the meat being put into the oven, the shape of the piece of meat, the accuracy of the oven thermometer.

* Seasoning: Equal parts of each ground white pepper (or black pepper)
garlic powder seasoning salt (McCormick’s or Lawry’s or similar)

* Take meat out of the refrigerator at least an hour before cooking to warm a bit. It will shorten cooking time and result in a more moist piece of meat.

Heat oven 250° to 275° in a conventional oven, or 205° to 225° in a convection oven.
Coat meat generously on all sides with seasoning. Put the meat on a rack in a roasting pan (nothing else in the pan, and uncovered) on the center rack of the oven. Use a quick-read thermometer to determine degree of doneness – insert into the thickest part of the roast, into the middle of the meat to check – don’t leave it in the meat during cooking. Pull the roast out of the oven when it reaches the degree of doneness you want, and let it rest for 15 to 30 minutes before carving.
rare – 115° to 125°
medium rare – 125° to 130°
medium – 135° to 140°
I don’t recommend cooking it to more than medium. It will toughen and dry out. If you must, here are those temperatures.
medium well – 150°
well – 160° and up

Sarah’s Potato Candy

Ingredients
1 small potato , (should fit in a 1 cup measuring cup, you can also use half of a medium potato) peeled and cut into 1-2 inch pieces, (alternate option: ½ cup plain mashed potatoes)
6-8 cups powdered sugar
⅔ cup peanut butter , (or cookie butter)
½ teaspoon vanilla (optional)
Directions
1. Place potato in a small pot, cover with water, and boil until very tender. Drain and transfer to a large bowl. Mash (or use a hand mixer) until smooth and lump-free.
2. Add 4 cups powdered sugar and mix until blended (will be a sticky mess at this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough).
3. Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle.
4. Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
5. Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.

Sarah’s Peanut Butter Fudge

Ingredients
½ cup butter
1 (16 ounce) package brown sugar
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla extract
3 ½ cups confectioners’ sugar
Directions
1. Melt butter in a medium saucepan over medium heat; stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently.
2. Remove the pot from heat; stir in peanut butter and vanilla.
3. Place confectioners’ sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.
4. Pour peanut butter mixture into an 8×8-inch dish.
5. Chill until firm before slicing, about 1 hour.
6. Enjoy!

Mikey Reisenberg’s Crispy Mushroom Rice

Ingredients for 4
2-2 1/2 lbs assorted mushrooms, torn into pieces (exotic mushrooms work best)
olive oil or other neutral oil
1/4 cup + 2 tbsp miso paste
1 tbsp rice vinegar
2 tsp white sugar
1 tsp + 3 tbsp soy sauce
1 scallion sliced
1 large yellow onion, sliced
6 cloves garlic, sliced
2 cups short grain white rice
1 cup dry white wine
3 1/2 cups broth (mushroom, vegetable, or chicken)
Directions
1. Heat oven to 425F and position two racks in the center of the oven.
2. Scatter mushrooms on 2 sheet pans and drizzle with oil, roasting mushrooms for 25-35 minutes until mushrooms are browning and starting to crisp. remove and set aside.
3. Whisk together 1 tbsp oil, 2 tbsp miso, 1 tbsp rice vinegar, 2 tsp white sugar, and 1 tsp soy sauce and set aside.
4. Heat 1/4 cup oil over medium high heat in a large oven safe skillet and cook onions for 2-3 minutes, lower heat and cook until softened and beginning to brown. Add garlic and cook several minutes until fragrant.
5. Add rice, raising heat to medium high, stir in rice and cook for 1 minute, add wine and cook until liquid is absorbed, and then add broth, remaining miso, and remaining soy sauce. Bring to a boil and cook with the lid on, reducing heat to a simmer for about 10-15 minutes.
6. Uncover rice stir gently to distribute remaining liquid, and place in the oven and bake for 10 minutes. After 10 minutes, remove pan from oven and turn on broiler to high.
7. Return pan to oven on center rack and broil carefully until rice is browned but not burned. Just before serving, stir roasted mushrooms and scallions together with dressing you made previously and spoon over the crispy rice.

Frank and Serena’s Raisin Filled Cookies

Ingredients (cookie dough)
1 cup shortening
2 cups sugar
2 eggs
5 1/2 cups flour (approximately)
1 teaspoon salt
4 teaspoons baking soda
1 teaspoon soda
1 cup milk
2 teaspoons vanilla
Directions (cookie dough)
1. Cream shortening and sugar, add vanilla and eggs and beat until fluffy.
2. Mix flour, salt, soda, and powder together and sift.
3. Add dry ingredients gradually with milk and stir until smooth. Add more flour if necessary.
4. Chill dough for several hours.
5. Roll into 1/8″ thickness, cut with round cookie cutter and place 1/2″ apart on greased cookie sheet.
Ingredients (filling)
2 cups raisins
1 cup sugar
1 cup water
2 tablespoons flour
1/2 cup chopped nuts
(Add a little more of each ingredient for more filling)
Directions (filling)
1. Combine all ingredients and cook until thick, stirring constantly.
2. Cool before spreading on dough.
3. 1 teaspoon of filling per cookie, cover with another round of dough and press edges together.
4. Bake at 400 degrees for 10-12 minutes
*Makes approximately 4 dozen

Frank and Serena’s Marshmallow Chocolate Candy

Ingredients
1 cup canned milk
2 cups sugar
Pinch of salt
1 teaspoon of vanilla
16 ounces chocolate chips
1/2 cup miniature marshmallows
Directions
1. Combine sugar, milk, and salt and bring to boil.
2. Take off boil and add chocolate chips and vanilla.
3. Spread half of mixture in square pan lined with wax paper.
4. Put marshmallows on top.
5. Add rest of mixture and chill overnight.

Roy’s Grandma Viel’s Cheese Cookie Recipe 

Ingredients
6 oz good quality white cheddar cheese from a block, not pre-shredded 
4 oz unsalted butter ½ cup, 115 g softened 
2 tsp cracked black pepper coarsely ground black pepper 
1 ½ tbsp fresh thyme leaves or 1 heaped tsp of dried thyme 
½ tsp sea salt cheddar cheese is salty too, so add more salt only if you’re using a different cheese 
5.3 oz AP flour about 1 ¼ cup AP flour (spooned and leveled) / 150 g 
Directions
1. Shred the cheddar cheese using a grater (large grater holes are ideal).
2. Place the butter, shredded cheese, black pepper, salt and thyme in a bowl and mix with a hand-held beater on medium speed. Mix for a few minutes until the butter is creamy and the cheese gets mixed in with the butter. 
3. Add the flour, and mix on low speed until the flour forms wet clumps (and there are no dry spots in the dough). 
4. Bring the dough together to form a dough ball. Knead it a little if needed (to bring it together). But don’t knead too much. 
5. Form an evenly shaped dough log that’s about 6-7 inches long. Wrap it in plastic wrap. Wind the two ends to form a tightly wrapped dough “sausage”. Refrigerate until the dough has chilled – about 30 min to 1 hour.  
6. When you’re ready to bake – remove the log from the fridge (or freezer). If the dough is too hard to cut through, let it thaw a little (so that it’s still chilled, but easier to cut). Unwrap the dough when you’re ready to slice it. 
With a sharp knife, cut ¼ inch thick discs from the dough log. Use your hands to shape the cookies into nice round shapes, if needed. 
Place the sliced cookies on a parchment paper-lined baking tray and let the tray chill in the fridge for at least 30 minutes. 
6. Preheat oven to 350 degrees
7. Place the chilled cheese cookies on a parchment lined half sheet pan with about an inch of space between each cookie.
8. Bake for 10-12 minutes for soft cookies, 15-20 for crispy cookies
9. Cookies last up to 4 days in airtight container or 1 month in freezer (wrapped in plastic wrap, then foil, and in freezer bag)