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A Warm Smile Cupcake
Make, bake and cool using your favorite cupcake recipe.
Using the photo as a template, use wax paper and trace the hat, eyes and mouth. Practice filling in these areas with frosting right on the wax paper so you can decorate the hat, eyes and mouth directly onto the cupcake.
Pipe the hat band in green. Add eye pupils with mini candy or frosting and set in a candy corn nose.
Ingredients:
Page 1 of 58
Almond Cookie Cutouts
In a small mixing bowl, cream butter and sugars. Add egg and extracts; mix well. Combine the flour, cornstarch, almonds, baking powder and salt. Add to creamed mixture just until blended. Shape into two balls. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out cookies with lightly floured cutters. Transfer to baking sheets coated with nonstick cooking spray. Sprinkle with colored sugar and/or sprinkles if desired.
Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 28 cookies.
Ingredients:
6 Tbs. butter, softened1/2 c. sugar1/2 c. packed brown sugar1 egg3/4 tsp. almond extract1/2 tsp. vanilla extract1-1/4 c. flour1/4 c. cornstarch1 Tbs. ground almonds1/2 tsp. baking powder1/2 tsp. saltRed and green colored sugar and/or sprinkles, optional
Page 2 of 58
Big Bright Bow! Cupcake
Frost cupcakes smooth in white with spatula.
To make a ribbon loop, roll out a spice drop on surface sprinkled with granulated sugar, to create a 3/8 x 2 1/2 in. long strip. Fold strip in half to form loop; position on side to set. Repeat process to make 8 loops total.
For center knot, create a 3/8 x 2 in. long strip as above and fold into a ring; press to seam ends and position on side to set.
When set, position loops in a circle to form bow. Position center knot.
Ingredients:
Page 3 of 58
Bread Machine Frosty Snowman
Place water, butter, flour, granulated sugar, cinnamon, salt and yeast in bread machine pan. Select Dough/Manual cycle. Remove dough from pan. Heat oven to 375º. Grease cookie sheet. Divide dough into 2 parts, with 1 part slightly smaller than the other. Shape smaller part of dough into 4" ball; place on cookie sheet. Shape remaining dough into 6" ball; place next to 4" ball with sides touching. Cover and let rise in warm place 15 minutes. Bake 25 minutes or until bread is golden and sounds hollow when tapped. Cool 10 minutes. Carefully remove from cookie sheet to wire rack. Cool completely. Place baked bread on serving platter. Spoon glaze over bread, allowing glaze to drizzle down sides. Attach pretzel rods for arms and cookies for earmuffs. Decorate with candies. Cut fruit snack, and add for scarf. Sprinkle with candy sprinkles.
Glaze:Mix ingredients until smooth and thin enough to drizzle.
Ingredients:
1 c. water2 Tbs. margarine, softened3 c. flour3 Tbs. granulated sugar1 tsp. cinnamon1 1/2 tsp. salt2 1/4 tsp. yeast
Pretzel rods, 2 rounds cookies, assorted candies, Fruit Roll-Ups, white candy sprinkles or edible glitter, to decorate
Glaze:2 c. powdered sugar3 Tbs. milk
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Candy Cane Cake
Heat oven to 350º. Generously grease and flour 12-cup bundt pan. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not over beat). Pour about 2 cups batter into pan. Pour about 3/4 c. batter into small bowl; stir in food color and peppermint . Pour pink batter over white batter in pan. Pour remaining white batter over pink batter. Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy.
White Icing:Mix all ingredients. Stir in additional milk, 1 tsp. at a time, until smooth and spreadable.
Ingredients:
1 white cake mix1 c. water1/4 c. vegetable oil3 egg whites1/2 tsp. red food color1/2 tsp. peppermint Crushed candy canes
White Icing:1 c. powdered sugar1 Tbs. milk 1/2 tsp. vanilla
Page 5 of 58
Candy Cane Coffee Cakes with Apples
Line 3 cookie sheets with aluminum foil; grease foil. Turn up edges of foil on each sheet about 1 inch to form a shallow pan. Dissolve yeast in warm water in large bowl. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and salt. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.) Place dough on floured surface. Knead about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9 rectangle on lightly floured surface. Place rectangle on foil-lined cookie sheet. Spread 2/3 c. of the apples in a strip about 2 1/2 inches wide lengthwise down center of rectangle; sprinkle with 1/2 c. of the cinnamon candies. Make cuts almost to filling at 1/2-inch intervals on both 15-inch sides. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. Heat oven to 375º. Bake 25 to 30 minutes or until golden brown.
Mix powdered sugar and enough of the 3 Tbs. water until smooth and thin enough to drizzle. Drizzle over warm coffee cakes.
Ingredients:
2 pkg. regular or quick active dry yeast1/2 c. warm water (105° to 115°)1 1/4 c. buttermilk2 eggs5 1/2 to 6 c. flour1/2 c. margarine1/2 c. sugar2 tsp. baking powder2 tsp. salt2 cans (20 oz each) sliced apples, drained1 1/2 c. red cinnamon candies3 c. powdered sugar3 Tbs. water
Page 6 of 58
Candy Cane Cookies
Heat oven to 375 degrees. Stir together 1 c. sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Stir together peppermint candy and 2 Tbs. sugar; set aside.
For each candy cane, shape 1 rounded tsp. dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Ingredients:
1 c. sugar1 c. butter or margarine, softened1/2 c. milk1 tsp. vanilla1 tsp. peppermint extract1 egg3 1/2 c. flour1 tsp. baking powder1/4 tsp. salt1/2 tsp. red food color2 Tbs. finely crushed peppermint candies2 Tbs. sugar
Page 7 of 58
Candy-Stripe Cookie Sticks
Preheat oven to 400°. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined. Transfer 1 cup batter to a small bowl (set remaining batter aside). Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band. Set aside. Put a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping Tbs. of plain batter into the rectangle, and spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes. Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place, seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.
Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
Ingredients:
8 large egg whites 2 c. sugar 2 c. flour Pinch of coarse salt 10 Tbs. unsalted butter, melted and cooled 1/4 c. plus 2 Tbs. heavy cream 1 tsp. pure vanilla extract Red gel-paste food coloring
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Caramel Corn
Put popcorn into a large shallow roasting pan and place in 250 ?degree oven while preparing the glaze. In heavy 2-quart saucepan, combine brown sugar, corn syrup and margarine. Stirring constantly, bring to boil over medium heat. Without stirring, then boil for 4 minutes. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn; stir to coat well. Bake for 1 hour, stirring occasionally. Cool; break apart; Store in tightly covered container.
Ingredients:
3 qts. popped popcorn1 c. firmly packed brown sugar1/2 c. light corn syrup1/2 c. margarine1/2 tsp. vanilla1/2 tsp. baking soda
Page 9 of 58
Cheese Ball
In a large bowl, mix together cream cheese and salad dressing mix. Shape into 1 large ball and roll in chopped nuts. Refrigerate cheese ball for several hours or overnight.
Ingredients:
16 oz. cream cheese1 c. chopped nuts1 pkg. dry Italian salad dressing 16 oz. cream cheese1 c. chopped nuts
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Cheese Ball Wreath
Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Blend in remaining ingredients. Refrigerate several hours or overnight. Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper. Serve with crackers and breadsticks.
Ingredients:
16 oz. cream cheese1 Tbs. chopped red bell pepper8 oz. shredded cheddar cheese2 tsp. Worcestershire sauce1 Tbs. finely chopped onion1 dash ground red pepper1 tsp. lemon juice
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Chocolate Chip Cheese Ball
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.
Ingredients:
1 (8 oz) pkg. cream cheese1/2 c. butter, softened3/4 c. confectioners sugar2 Tbs. brown sugar1/4 tsp. vanilla 3/4 c. miniature semisweet chocolate chips3/4 c. finely chopped pecans
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Christmas Hard Candy
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300 degrees (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers.
Ingredients:
3 1/2 c. sugar1 c. light corn syrup1 c. water1/4 to 1/2 tsp. cinnamon oil or peppermint oil1 tsp. red or green food coloring
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Classic Sugar Cookies
In large bowl, beat 3 c. powdered sugar, the butter, vanilla, 1 tsp. almond extract and eggs with electric mixer on medium speed. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
Heat oven to 375 degrees. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
Ingredients:
3 c. powdered sugar2 c. butter or margarine, softened2 tsp. vanilla1 tsp. almond extract2 eggs5 c. flour2 tsp. baking soda2 tsp. cream of tartar4 c. powdered sugar1/4 c. water1/4 c. light corn syrup1 tsp. almond extract Food colors, as desired Decorating gels, colored sugar and/or decors, if desired Flaked coconut, if desired
Page 14 of 58
Colored Popcorn Balls
Put gelatin, sugar & syrup into a pot. Heat & stir to dissolve. Bring to a rolling boil. Pour over popcorn in a large bowl (you can lightly salt popcorn first if you like). Stir until all popcorn is coated. Form into balls with lightly buttered hands (I spray with Pam!). Makes about a dozen popcorn balls.
Use whatever color suits the occasion. For Halloween use orange Jell-O. You can put `faces' on your popcorn balls with candy. For Christmas make a bowl full of red & green balls. For Easter use pastel colors.
Ingredients:
12 c. popped popcorn1.5 oz. flavored Jell-O1/2 c. sugar1/2 c. light corn syrup
Page 15 of 58
Cut-Out Cookies
Combine flour, baking powder and salt. With mixer on low speed, beat Eagle Brand, butter, eggs and vanilla in large bowl until mixed. Beat at medium speed for 1 minute. Add flour mixture and beat on low speed until combined. (If using portable mixer, use wooden spoon to stir in last portion of flour mixture.) Divide dough into thirds. Wrap and chill dough about 2 hours or until easy to handle.
Preheat oven to 350º. On lightly floured surface, roll out dough, one portion at a time, to 1/8-inch thickness; cut with floured cookie cutters. Reroll as necessary to use all dough. Place 1 inch apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake 9-11 minutes or until very lightly browned around the edges (do not over bake). Cool. Store loosely covered at room temperature. Glaze and decorate as desired.
Powdered Sugar Glaze: Combine 2 cups sifted powdered sugar and 1/2 tsp. vanilla , almond or lemon . Stir in enough milk (about 2 Tbs.) to make glaze consistency. Tint with food coloring if desired.
Ingredients:
3 1/2 c. flour2 tsp. baking powder1/4 tsp. salt1 (14-oz.) can Eagle Brand milk3/4 c. margarine2 eggs1 Tbs. vanilla or 2 tsp. almond or lemon Colored sugar, optionalPowdered Sugar Glaze
Page 16 of 58
Eggnog
Whip eggs and sugar together until sugar is dissolved. Add liquor (try apricot or other flavored brandy instead of vodka). Whip well. Add light cream. Add 1/2 ice-cream and 1/2 whipped cream and stir in well. Float remaining ice-cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly. Makes about 1 gallon.
Ingredients:
1 dz. eggs 1 lb. sugar 1/2 qt. brandy 1/2 qt. Meyers dark rum1/2 qt. vodka or flavored brandy 1 qt. light cream 1/2 gal. vanilla ice cream 3 qt. whipped cream Nutmeg Cinnamon ground
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Eggnog (Cooked)
In a large saucepan, bet together eggs, sugar and salt. Stir in milk. Cook over low heat, stirring constantly, until mixture if thick enough to coat a metal spoon with a thin film and reaches 160°. Remove from heat. Sir in the additional 2 c. milk and vanilla. Cover; refrigerate until well chilled, several hours or overnight. Just before serving, pour into a pitcher.
To serve in a bowl, freeze some in a ring mold to float in the rest of the eggnog to keep it cold. On the sides, set out garnishes; chocolate curls, cinnamon or peppermint sticks, orange slices, whipped cream and ground nutmeg.
Ingredients:
6 eggs1/2 c. sugar1/2 tsp. salt4 c. skim or 1% milk1 tsp. vanilla
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Elegant Ornament Cupcake
Ice cupcake smooth in yellow with spatula. Pipe decorating tip 3 zigzag band across center; attach candy-coated chocolate dots. Cut marshmallow vertically in half with scissors. Cut a 2 1/2 in. length of licorice and insert in marshmallow. Attach marshmallow with additional icing at back.
Ingredients:
.
Page 19 of 58
Fiesta Christmas Tree
Cut block of cream cheese diagonally in half; arrange on serving plate with shallow rim to form triangle. Cut star out of bell pepper with star-shaped cookie cutter; place at top of tree. Place green onion piece at base of tree. Mix salsa and preserves; spoon over cream cheese. Sprinkle with cilantro. Serve with tortilla chips.
Ingredients:
1 pkg. (8 oz.) cream cheeseYellow or green bell pepper1 piece (2 inches) green onion1/4 c. Thick 'n Chunky salsa1/4 c. apricot preserves or orange marmalade1 tsp. chopped fresh cilantroAssorted tortilla chips, crackers or sliced vegetables
Page 20 of 58
Fig Preserve Cake
Cake:Sift together flour, salt, soda, sugar and spices. Add oil and beat well. Add eggs, add buttermilk gradually. Add figs, nuts, and vanilla. Mix well. Pour into greased 9x13 pan and bake for 45 minutes at 325 degrees. When cake is done, while hot, pour sauce over cake in pan.
Sauce:Mix ingredients well and boil 3 minutes. Pour over cake while it is hot.
Ingredients:
2 c. flour1 tsp. salt1 tsp. soda1 1/4 c. sugar1 c. oil3 eggs1 tsp. each cloves, nutmeg, cinnamon1 c. buttermilk1 c. fig preserves1 c. nuts, chopped1 Tbs. vanilla
Sauce:1 c. sugar1 stick oleo1 Tbs. vanilla1/2 c. buttermilk1/2 tsp. soda1 Tbs. white corn syrup
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Frosty Snowballs
In a large mixing bowl beat butter with an electric mixer. Add granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chopped pecans. Shape dough into 1" balls. Place 1 inch apart on an ungreased cookie sheet. Bake in a 325° oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely. In each of three bowls place 1/3 c. of the sifted powdered sugar. Add a different color of edible cake sparkles or colored sugar to each bowl. Gently roll and shake cookies.
Ingredients:
1 c. butter, softened1/3 c. sugar1 Tbs. water1 tsp. vanilla2 1/4 c. flour1 c. chopped pecans1 c. sifted powdered sugarEdible cake sparkles or colored sugar
Page 22 of 58
Giant Ornament Cookie
Heat oven to 375°. Beat sugars, peanut butter, butter and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Spread dough in ungreased 12" pizza pan. Bake about 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. Spread frosting on cookie. Decorate with candies.
Ingredients:
1/2 c. sugar1/2 c. brown sugar1/2 c. peanut butter1/2 c. margarine1 egg1 1/2 c. flour3/4 tsp. baking soda 1/2 tsp. baking powder1/4 tsp. salt1 tub vanilla frostingAssorted candies
Page 23 of 58
Gingerbread People
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Ingredients:
1 c. packed brown sugar1/3 c. shortening1 1/2 c. dark molasses2/3 c. cold water7 c. flour2 tsp. baking soda2 tsp. ground ginger1 tsp. ground allspice1 tsp. ground cinnamon1 tsp. ground cloves1/2 tsp. salt4 c. powdered sugar1 tsp. vanillaAbout 5 Tbs. half-and-half
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Glass Candy
Stir sugar, corn syrup and water in saucepan. Heat at medium-high, until sugar has dissolved Boil until 300° hard ball stage (DON'T STIR). Remove from heat. Stir in flavoring. Pour onto greased cookie sheet immediately. Let cool. Dust with confectioner's sugar and break into pieces.
Ingredients:
2 c. sugar 3/4 c. light corn syrup 3/4 c. water 1 tsp. candy flavoring Confectioner's sugar
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He Aims To Freeze!
For hat brim, roll out a spice drop on surface sprinkled with granulated sugar or Sparkly White Sanding Sugars, to create a 1 1/4 in. circle. Trim off rounded top from a second spice drop; turn over remaining spice drop press in center of brim. Insert regular chocolate chips for eyes and mini chocolate chips for mouth, flat side up. Insert candy corn nose. Attach hat with icing.
Ingredients:
.
Page 26 of 58
Herbed Bread Wreath
Thaw 14 portions of purchased frozen roll dough. Arrange in a wreath shape on a greased shallow baking pan, placing a greased ball of foil in center to help hold shape. Cover; let rise about 30 minutes. Bake in a 350 degree F oven 10 minutes. Brush wreath with a mixture of 1 egg white and 1 Tbs. water. Sprinkle with sesame and/or poppy seed. Bake 10 minutes more or until bread sounds hollow. Remove foil. Insert fresh rosemary sprigs and garnish with cranberries.
Ingredients:
Frozen roll dough1 eggSesame or poppy seedsFresh rosemary and cranberries to garnish.
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Holiday One Bowl Brownies
Preheat oven to 350°. Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into greased foil-lined 13x9-inch baking pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool in pan.
Cut brownie in pan into 18 decorative shapes with 1-1/2 inch star-shaped or holiday cookie cutters. Sprinkle with powdered sugar. Reserve the trimmings for snacking or another use.
Ingredients:
4 squares Baker's unsweetened baking chocolate 3/4 c. butter or margarine 2 c. granulated sugar 3 eggs 1 tsp. vanilla 1 c. flour 1 c. coarsely chopped pecans 1 tsp. powdered sugar
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Holiday Snickerdoodles
Heat oven to 400 degrees. In small bowl, mix red sugar and 1 1/2 tsp. of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 tsp. cinnamon; set aside.
In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Ingredients:
2 Tbs. red sugar 1 Tbs. ground cinnamon2 Tbs. green sugar 1 1/2 c. sugar1/2 c. shortening1/2 c. butter or margarine, softened2 eggs2 3/4 c. flour2 tsp. cream of tartar1 tsp. baking soda1/4 tsp. salt
Page 29 of 58
Holiday Surprise Sugar Cookies
Heat oven to 375°. In medium bowl, stir cookie mix, melted butter, egg and flour until soft dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use. On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife.
On ungreased cookie sheet, place cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired. Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.
Ingredients:
1 pouch sugar cookie mix 1/3 c. butter or margarine, melted 1 egg 2 Tbs. flour Red and green food colors 16 thin rectangular crème de menthe candies, cut into thirds Assorted colored sprinkles, sugars, decors and decorating gels
Page 30 of 58
Holiday Treasure Cookies
Heat oven to 375 degrees. Stir together graham cracker crumbs, flour and baking powder in small bowl; set aside.
Beat Eagle Brand and butter until smooth; add reserved crumb mixture, mixing well. Stir in sweetened coconut flakes, mini kisses and holiday bits.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake 7 to 9 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.
Ingredients:
1 1/2 c. graham cracker crumbs1/2 c. flour2 tsp. baking powder1 (14 oz.) can Eagle Brand milk1/2 c. butter, softened1 1/3 c. sweetened coconut flakes1 3/4 c. mini kisses 1 c. holiday bits
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Holiday Tree-Shaped Cheese Ball
Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.
Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree. If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.
Ingredients:
3 pkg. (8 oz. each) cream cheese, softened4 c. shredded Cheddar cheese 2 Tbs. basil pesto1 Tbs. grated onion1/4 tsp. yellow mustardRed pepper sauce1/4 c. finely chopped parsley or cilantro1/4 c. pine nuts or sliced almonds2 Tbs. chopped red bell pepperPiece of lemon peel, if desired Assorted crackers, if desired
Page 32 of 58
Holly Berry Cookies
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8" thickness. Cut with a 2-inch round cookie cutter. Place on ungreased baking sheets. Bake at 375 degrees for 8–10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. In a small mixing bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.
Ingredients:
Cookies:2 c. flour1 c. sugar1 tsp. cinnamon3/4 tsp. baking powder1/4 tsp. salt1/2 c. cold butter (no substitutes)1 egg1/4 c. milk2/3 c. seedless raspberry jam
Glaze:2 c. confectioners’ sugar2 tsp. milk1/2 tsp. vanillaRed-hot candiesGreen food coloring
Page 33 of 58
Jell-O Rainbow Popcorn
Line 15x10 baking pan with foil or wax paper. Toss popcorn and peanuts in large bowl; set aside. Place butter and syrup in small saucepan; cook on low heat until butter is melted. Add sugar and gelatin; stir until gelatin is completely dissolved. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes. Pour immediately over popcorn mixture; toss to coat well. Spread into prepared pan, using 2 forks to spread evenly. Bake at 300° for 10 minutes. Cool. Remove from pan. Break into small pieces
Ingredients:
8 c. popped popcorn1 c. peanuts1/4 c. butter3 Tbs. light corn syrup1/2 c. firmly packed light brown sugar or granulated sugar1 pkg. (4-serving size) Strawberry or Lime Jell-O
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Jolly Snowman Cookies
Heat oven to 375º. Stir cookie mix, melted margarine and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 3 inches apart onto ungreased cookie sheet. Flatten drops of dough until 1/4 inch thick and 2 inches across. Bake 7-9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on 1 cookie. Add licorice across top third of cookie for hat, 3 raisins for eyes and nose and 5 candies for mouth. Repeat with remaining cookies.
Ingredients:
1 recipe of sugar cookie dough1/2 c. margarine, melted1 egg1 tub ready-to-spread frostingBlack shoestring licorice1/3 c. raisins1/4 c. red cinnamon candies
Page 35 of 58
Macadamia-Lime Snowflakes
Preheat oven to 350°. Line 13x9-inch baking pan with foil extending over edges to form handles. Grease foil.
Beat butter and sugar with electric mixer until light and fluffy. Blend in eggs, flour and baking powder. Stir in white chocolate, macadamias and lime peel. Spread in prepared pan.
Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pan. Lift out of pan using foil handles. Using 3-inch snowflake cookie cutter (or other shape), cut into snowflakes. Sprinkle with powdered sugar. Save scraps for snacking.
Ingredients:
3/4 c. butter or margarine, softened 1-1/2 c. firmly packed light brown sugar 2 eggs 1-1/2 c. flour 1 tsp. baking powder 1 pkg. (6 oz.) Baker's white baking chocolate, chopped 1 c. macadamias, toasted, coarsely chopped 2 Tbs. grated lime peel 2 Tbs. powdered sugar
Page 36 of 58
Merry Meringues
Preheat oven to 225°.
Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. At a time, beating on high speed until stiff peaks form. Drop tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.
Ingredients:
4 egg whites 1/4 tsp. cream of tartar 3/4 c. sugar 1 pkg. (4 serving size) Lime Jell-O 1 pkg. (4 serving size) Strawberry Jell-O
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North Pole Strawberry Smoothie
Place strawberries and water in blender. Cover and blend on medium-high speed until slushy. Blend on medium speed until smooth. Transfer to 2 cup measure. Wash and dry blender. Place frozen yogurt and reduced-fat yogurt in blender. Cover and blend on medium speed until smooth. Place crushed candy cane on small plate. Pipe decorating gel around rim of two 12-oz glasses. Dip rims into crushed candy. Carefully pour yogurt mixture and strawberries at the same time into glasses, creating a half-and-half design. Serve with large drinking straws if desired.
Ingredients:
1 pkg. (10 oz.) frozen strawberries in syrup, partially thawed and undrained1/4 c. water2 c. vanilla frozen yogurt2 Tbs. vanilla reduced-fat yogurt1 strawberry or peppermint candy cane, finely crushedGreen decorating gel
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Peppermint Bark
Cover cookie sheet with waxed paper. Place candy coating in 8-cup microwavable measuring cup. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth. Place peppermint candies in heavy plastic bag and crush. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.
Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating.
Drizzled Peppermint Bark: Heat 1/2 c. semisweet chocolate chips or white baking chips and 1 tsp. shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.
Ingredients:
1 pkg. (16 oz) vanilla-flavored candy coating, broken into pieces24 hard peppermint candies
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Peppermint Pie
Spray 9-inch pie plate with vegetable cooking spray. Sprinkle cookie crumbs on sides and bottom of plate.
In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in candy and food coloring (optional). Fold in whipped topping. Pour into prepared plate. Cover; freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.
Notes: Reduced Fat Peppermint Pie: Use 1(8 oz.) pkg. Neufchatel cheese in place of cream cheese and 1(14 oz.) can Eagle Brand low Fat or Fat Free Sweetened Condensed Milk
Ingredients:
1/4 c. chocolate cookie crumbs1 (8 oz.) pkg. cream cheese, softened1 (14 oz.) can Eagle Brand milk 1 c. crushed hard peppermint candyRed food coloring (optional)1 (8 oz.) Cool Whip, thawed
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Peppermint Snowball Cookies
Heat oven to 325º. Mix 1/4 c. crushed candies and 1/4 c. powdered sugar; reserve. Mix butter, 1/3 c. powdered sugar, 1/4 c. crushed candies and the vanilla in medium bowl. Stir in flour and salt. Shape tablespoonfuls of dough into balls. Place about 2 inches apart on ungreased cookie sheet. Bake 12-15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again.
Ingredients:
1/2 c. finely crushed peppermint candies, divided 1/4 c. powdered sugar1 c. butter, softened1/3 c. powdered sugar1 tsp. vanilla2 1/4 c. flour1/4 tsp. salt
Page 41 of 58
Reindeer Chocolate-Coated Pretzel Rods
Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set. If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
To make reindeer, press on chocolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.
Ingredients:
4 oz. chocolate or vanilla-flavored candy coating12 large pretzel twists12 pretzel rods24 miniature semisweet chocolate chips12 red candy-coated chocolate candies1 roll Fruit by the Foot fruit snack rolls12 miniature M&Ms
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Reindeer Cookies
In a mixing bowl, combine dry cookie mix, oil and egg. Beat until well mixed. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indention one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose. Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Ingredients:
1 pkg. (17-1/2 oz.) peanut butter cookie mix 1/3 c. oil 1 egg 60 miniature pretzel twists 60 semisweet chocolate chips 30 red-hot candies
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Reindeer Cupcakes
Heat oven to 350°. Coarsely chop 14 cookies. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed until moistened. Beat 2 minutes on high speed. Stir in chopped cookies. Spoon batter into 24 paper-lined medium muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans. Cool on wire racks.
Cut portion off each remaining cookie to form "V"-shaped reindeer face. For antlers, attach two pretzel twists to cookies using some melted chocolate. Decorate face using red hot candies and chocolate chips. Refrigerate until set. Frost cupcakes with chocolate frosting. Stand reindeer faces on edge on each cupcake.
Ingredients:
38 Oreo Cookies, divided1 pkg. white cake mix with pudding in the mix1-1/4 c. water1/4 c. vegetable oil3 egg whites48 miniature pretzel twists4 squares white baking chocolate, meltedRed cinnamon candiesWhite chocolate chipsMini semi-sweet chocolate chips1 can chocolate frosting
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Reindeer Ginger Pops
Mix gingerbread mix and lukewarm water until dough forms. Cover and refrigerate about 15 minutes or until dough is easy to handle. Wrap dough in plastic wrap, leaving ends open. Roll dough into log about 7 inches long. Pinch along top of log and plastic to form one corner of triangle. Roll log over; pinch again to form second corner. Roll log over; pinch again to form third corner. Straighten sides of log to form a triangular-shaped log. Close ends of plastic wrap; refrigerate at least 2 hours.
Meanwhile, cut pretzels lengthwise in half, placing large knife on pretzel and pressing down on knife with palm of hand to cut pretzel in one motion. Preheat oven to 400 degrees.
Unwrap log; cut into 1/4-inch slices. Insert 1 inch of wooden stick into a corner of each cookie slice. Place slices about 2 inches apart on ungreased cookie sheet. Reshape cookies if necessary. Insert 2 pretzel halves into top of each cookie slice for reindeer antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Line plate with waxed paper. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on medium power 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth. Dip half of each licorice candy into melted chocolate mixture, using tweezers to hold candy. Let dry on waxed paper. Attach licorice candies and cinnamon candies to cookies, using melted chocolate mixture (reheat if mixture has hardened), for eyes and nose of each reindeer. Store in airtight container.
Ingredients:
1 pkg. Betty Crocker gingerbread cake and cookie mix1/3 c. lukewarm water28 small pretzel twists28 wooden sticks with rounded ends1 oz. semisweet baking chocolate1/2 tsp. shortening56 white oval-shaped licorice candies28 red cinnamon candies
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Smiles From Santa Cupcakes
Make, bake and cool your favorite cupcake recipe. Ice cupcake smooth in copper with spatula. Outline and pipe in decorating tip 2 mouth in black (smooth with finger dipped in cornstarch). Add decorating tip 2 string eyes in black and decorating tip 3 dot nose in copper. Pipe decorating tip 3 outline moustache in white. Pipe decorating tip 12 band hat in Red-Red/Christmas Red combination. Add decorating tip 3 zigzag fur on hat in white. Pipe decorating tip 3 dot pompom. Pipe decorating tip 3 c-motion beard in white.
Ingredients:
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Snowball Cookies
Combine all ingredients. After mixing well, shape into balls about the size of a quarter. Bake for 10 minutes at 350 ?degrees (do not over bake). While still warm, roll in powdered sugar.
Ingredients:
1 c. soft butter1 c. powdered sugar1/2 tsp. salt1 c. nuts, chopped1 Tbs. vanilla2 c. flour
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Snowball Kisses
Preheat oven to 350 ?degrees. Cream butter in a large bowl. Beat in sugar and vanilla until light and fluffy. Add flour and pecans and mix well. Chill dough in tightly covered container overnight. Remove the foil from the Hershey's Kisses. Shape dough around kiss using about a tsp. of dough per Kiss. Bake 10-12 minutes on ungreased cookie sheet until set, but not brown. While warm, sprinkle with powered sugar. Store in a covered container.
Ingredients:
1/2 lb. butter1/2 c. sugar1 tsp. vanilla2 c. flour1 c. pecans (finely chopped)15 oz Hershey's Kisses1/2 c. powered sugar
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Snowdrift Cupcakes
Make, bake and cool cupcakes. Ice cupcakes smooth. Lightly sprinkle tops of cupcakes with Edible Glitter Sparkles. Position sugar shape decorations.
Ingredients:
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Snowflake Cookies
Mix granulated sugar, butter, vanilla and eggs in large bowl. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours. Heat oven to 400º. Roll about one-third of the dough 1/8 inch thick on lightly floured surface. Cut with star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet. Bake about 6 minutes or until light brown. Remove from cookie sheet to wire rack; cool completely, about 30 minutes. Repeat with remaining dough.
Make Almond Glaze. Place cooled cookies together in pairs with about 1 tsp. glaze, with points of top cookie between points of bottom cookie. Place cookies on wire rack on cookie sheet to catch excess glaze. Pour 1 Tbs. glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
Make Easy Decorating Frosting. Pipe snowflake designs on cookies. Let cookies dry completely before storing.
Almond Glaze:Mix all ingredients until smooth, glossy and pourable.
Easy Decorating Frosting:Mix ingredients to make a frosting that can be easily drizzled or used in a decorating bag,
Ingredients:
Cookies:1 c. sugar3/4 c. margarine, softened1 tsp. vanilla2 eggs2 1/2 c. flour1 tsp. baking powder1 tsp. salt
Almond Glaze:3 c. powdered sugar4 tsp. light corn syrup1/4 c. hot water1/2 tsp. almond 1/8 tsp. salt
White coarse sugar crystals, powdered sugar or white edible glitter
Easy Decorating Frosting:1 c. powdered sugar3 to 5 tsp. water
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Snowflake Puff Pastry
Cut thawed, frozen puff pastry sheets with a snowflake or star cookie cutter. Bake at 400 degrees about 10 minutes or until golden. Lightly dip tops of pastries into melted white chocolate and sprinkle with coarse sugar.
Ingredients:
Puff PastryWhite ChocolateCoarse Sugar
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Snowman Cheese Ball
Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze. About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator. Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator
Ingredients:
3 pkg. (8 oz. each) cream cheese, softened4 c. shredded Cheddar cheese 2 Tbs. basil pesto1 Tbs. grated onion1/4 tsp. yellow mustard2 drops red pepper sauce1 container (4 oz) whipped cream cheese, softenedDecorations if desired Assorted cracker
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Snowman Soup
Place a candy cane, a packet of hot chocolate, and a handful of marshmallows in each Ziploc bag. Include a copy of the following poem or make up one of your own:
"Was told you've been real good this year,Always glad to hear it!With freezing weather drawing near, you'll need to warm the spirit.So here's a little Snowman Soup complete with stirring stick,Add hot water, sip it slow,It's sure to do the trick!"
Ingredients:
For each person you will need: 1 snack size Ziploc bag1 regular size candy cane (any flavor)Handful of miniature marshmallows1 packet of hot chocolate mix (like Swiss Miss)
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Stained Glass Cookies
Beat butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours.
Preheat oven to 350°. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2- to 3-inch floured cookie cutters. Trace smaller version of each cookie shape on dough, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts.
Crush each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts. Bake 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.
Ingredients:
1/2 c. butter or margarine, softened 1/2 c. sugar 1/2 c. honey 1 egg 1 tsp. vanilla 3 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 5 rolls fruity Life Savers
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Sugar Cookie Cut-Outs
Preheat oven to 350°. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min.
Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on greased baking sheets.
Bake 10 to 12 min. or until edges begin to brown. Transfer cookies to rack; immediately press about 1/2 tsp. crushed candies onto each hot cookie. Cool completely on wire racks.
Ingredients:
1 pkg. (8 oz.) cream cheese, softened 3/4 c. butter, softened 1 c. granulated sugar 2 tsp. vanilla 2-1/4 c. flour 1/2 tsp. baking soda 4 rolls Life Savers Five Flavor Roll Candy, crushed
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Whole Wheat Gingerbread CookiesIngredients:
1 c. butter or margarine, softened1 c. packed brown sugar1 egg1/3 c. mild-flavored molasses1 Tbs. finely shredded orange peel2 Tbs. orange juice3 c. flour1 c. whole wheat flour1 tsp. ground ginger2 tsp. ground cinnamon1/2 tsp. baking soda1/2 tsp. salt1/2 tsp. ground cloves1 8-oz. pkg. cream cheese, softened2 to 3Tbs. honey
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Worlds Best Caramel Popcorn
In heavy sauce pan, melt butter. Stir in sugars, milk, and Karo syrup. Cook to a soft ball stage (227 -229 degrees). Remove from heat. Quickly stir in baking soda and vanilla. Pour over popcorn and mix with wooden spoon until evenly coated.
Ingredients:
12 qt. popped popcorn in a large bowl2 c. brown sugar1 c. white sugar1 c. sweet and condensed milk1 c. karo syrup1 c. butter1 tsp. baking soda1 Tbs. vanilla
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Wreath Reward Cupcake
Frost the cupcake smooth in white Buttercream Frosting with a spatula. Pipe the wreath with decorating tip 3 in loose zigzags in green; overpipe for dimension. (layers) Sprinkle with non-pareils multi colored candy confetti sprinkles.
For Bow: Roll out a spice drop on surface sprinkled with granulated sugar, to create a 3/4 x 3 in. long strip. Step-by-step photos
Cut strip in half and fold each 1-1/2 in. long strip in half to form loops. Position on the cupcake. Cut another gum drop in half and position on bow center.
Ingredients:
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