CHOCOLATE COVERED MARSHMALLOW REINDEER & ROOT BEER REINDEER!

CHOCOLATE COVERED MARSHMALLOW REINDEER

Here's what you need:

Large Marshmallows
Lollipop sticks, popsicle sticks, or pretzel sticks
Ribbon
Melting Chocolate
Cinnamon dots, Hot Tamales or Mike & Ike's Reds
Small Pretzels
Pearl Sprinkles (or other candies for the eyes)
Foam block


First, set up your assembly line.

Break the pretzels in half. It was not an easy task to get them all to break properly, so make sure to have plenty on hand. You need two halves for each reindeer's antlers.

Snip just the ends of the Hot Tamales or Mike & Ike's, or count out your cinnamon dots. I used the Mike & Ike's because I'm planning to give these to Cooper's preschool class, and the cinnamon ones are a little too spicy for him.

Put the marshmallows on the stick, and push them into the foam block. This saves you from having to do that with melted chocolate on them. (Since this was only a trial run, I was working with what I had on hand. I'm going to purchase a larger block next trip to the craft store.)

I scored the tops of the marshmallows, hoping that would make it easier to attach the pretzel antlers.

Once your assembly line is set, it's time to melt your chocolate.

Place chocolate melts or chocolate chips in a microwaveable glass bowl. Microwave on high at 20-30 second intervals, stirring each time until chocolate is just melted, but not too hot.

Dip a marshmallow into the chocolate, covering it entirely. Use the backside of a spoon to smooth out the side and top, and to remove any excess. Place it back into the foam block and repeat the process on the next marshmallow.

After about five or six marshmallows, add the pretzel antlers, by gently inserting them into the scored parts of the marshmallows, and hold them for a few seconds to make sure they are secure. This will take some practice!

For the nose and eyes, you can either add them when the chocolate is still wet, or finish the whole batch, then dab some melted chocolate onto each piece and attach it to the marshmallow to make the face. I did it both ways, but decided the second way was easier.

Once they are completely dry, tie a small piece of ribbon around the stick like a scarf.
Idea & recipe from this post

ROOT BEER REINDEER

The rootbeer reindeer! Some googly eyes and pipe cleaners, absolutely easiest project ever and they're soo freaking cute. Teachers, grandparents, babysitters think of everyone who would like a little treat!

COOKIE DOUGH CHEESE BALL, MALTED MILK BALL ICE CREAM DESSERT & OREO MUD PIE!

COOKIE DOUGH CHEESE BALL

INGREDIENTS:

1 (17.5 oz) box or pouch chocolate chip cookie dough mix
8 oz cream cheese, softened
1 stick butter, softened
2 cups chopped pecans, divided

DIRECTIONS:

Combine cookie mix, cream cheese, butter, and 1 cup pecans in a large mixer bowl. Mix at low speed for 1 minute and then on medium speed, until well combined.
Shape into a ball, roll in reserved cup of pecans, then wrap & chill for at least 3 hours.

Notes: Serve with vanilla wafers or graham crackers.

MALTED MILK BALL ICE CREAM DESSERT

INGREDIENTS:

3 and 1/2 cups malted milk balls
1 container(12 oz.) frozen whipped topping, thawed
12 frozen rectangular ice-cream sandwiches
1 jar hot fudge

DIRECTIONS:

Place malted milk balls in resealable plastic food bag. Tap with rolling pin or meat malletuntil coarsely crushed. Reserve 1/3 cup. (Note: balls crush more easily when frozen.)
Mix remaining crushed malted milk balls and the whipped topping.
Arrange ice-cream sandwiches in bottom of 13x9 in. pan. Spread whipped topping mixture over ice-cream sandwiches. Cover and freeze 2 to 3 hours or until firm.
For serving ; cut into squares, top with hot fudge and reserved crushed malt balls.

OREO MUD PIE

INGREDIENTS:

26 Oreo cookies, divided
2 tablespoons butter, melted
1 pint chocolate ice cream, softened
1 pint coffee ice cream, softened
1/2 cup chocolate fudge topping
1/2 cup heavy cream, whipped
1/4 cup

DIRECTIONS:

Finely crush 12 cookies; mix crushed cookes and butter in bowl.
Press firmly on bottom of 9-inch pie plate.
Stand remaining 14 cookies around the edge of the plate.
Freeze for 10 minute
Carefully spread chocolate ice cream into prepared crust.
Scoop coffee ice cream into balls; arrange over chocolate layer.
Freeze for 4 hours or until firm.
Top pie with fudge topping, whipped cream and walnuts

MEATBALL APPETIZERS: BARBEQUE GLAZED MEATBALLS,ULTIMATE PARTY MEATBALLS & CAJUN APPETIZER MEATBALLS

MEATBALL APPETIZERS

I love these quick & easy to throw together meatball appetizers. I have been using these recipes for years & everyone always ask me to make them when we get together!

BARBEQUE GLAZED MEATBALLS

So irresistible! These easy meatballs, jazzed up in a two-ingredient glaze, could well become your own 'most-requested' signature party dish.

INGREDIENTS:

1 cup bottle barbecue sauce,
1 jar (12 oz) grape or currant jelly
1 (14 oz.) bag frozen fully cooked meatballsDIRECTIONS:

Place barbecue sauce and jelly in slow cooker. Cover and heat on High 10 minutes, or until hot.
Heat meatballs in microwave as directed on package.
Add meatballs to sauce and stir gently to coat. Reduce heat to Low to keep warm while serving.

Or you can do the meatballs using this sauce mix:

1 1/2 cups chili sauce
1 cup of strawberry jam
3 Tablespoons of dijon mustard.

CAJUN APPETIZER MEATBALLS

This is a great appetizer meatball recipe with a little kick to it

INGREDIENTS:

1 (14 oz.) bag frozen fully cooked meatballs
1 cup barbeque sauce
1 (12 oz) jar peach preserves
1 1/2 teaspoons hot pepper sauce
2 teaspoons Cajun seasoning

DIRECTIONS:

Place barbecue sauce , peach preserves, hot pepper sauce & Cajun seasoning in slow cooker. Cover and heat on High 10 minutes, or until hot.
Heat meatballs in microwave as directed on package.
Add meatballs to sauce and stir gently to coat. Reduce heat to Low to keep warm while serving.

ULTIMATE PARTY MEATBALLS

Having friends over to watch a game? Hosting a dinner? With just three ingredients, Ultimate Party Meatballs are bound to be a hit with your guests.

INGREDIENTS:

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

DIRECTIONS:

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.
Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH

COCONUT SNOWMEN, CANDY CANE BLOSSOMS, MINTEY SNOWMEN, PEANUT BUTTER STUFFED BROWNIES & HOLIDAY CRAFTS!

KING & QUEEN ANGEL ORNIES

SUPPLIES:

2 REESE'S Peanut Butter Cups Miniatures (holiday foils)
2 metallic leaves for the wings
Small bead for head
Small ring for the halo
Miscellaneous ribbon or craft wire for the hanger
Small ribbon for the trim
White craft glue or low temperature glue gun and glue sticks*

INSTRUCTIONS:

Glue two candies together as pictured.
Glue the halo on the bead, then glue the bead on the top of the candies.
Cut a piece of ribbon or craft wire for hanger and glue to the back of the candy piece.
Add the wings to cover the ribbon on the back.
Add a small ribbon across the front.

Use Angels to decorate holiday trees and wreaths, as party favors or place an Angel at
each dinner table place setting.

Completed craft is for decorative purposes only and candy should not be
eaten.

ANGEL PARTY FAVORS

SUPPLIES:

1 HERSHEY'S KISSES Brand Chocolates Filled with Caramel
2 metallic leaves for the wings
1 Bead for the head
Small ring for the halo
Miscellaneous ribbon for the bow and hanger
Glue (low heat gun, non-toxic craft glue, glue stick or confectioners glue)

INSTRUCTIONS:

Glue the halo on bead then glue on top of the chocolate.
Cut piece of ribbon for hanger and glue to the back of the chocolate.
Add the wings to cover the ribbon on the back.
Add a bow in the front.

Completed craft is for decorative purposes only and candy should not be eaten.

ENTERTAINING TIP: Make 1 Angel for each guest and place in a small basket or place 1 Angel at each dinner table setting.

COCONUT SNOWMEN

INGREDIENTS:

4 cups flaked coconut, coarsely chopped
3-3/4 cups confectioners' sugar
2/3 cup sweetened condensed milk
1/4 cup butter, softened
1-1/2 cups vanilla or white chips
2 packages (11-1/2 ounces each) milk chocolate chips
1 package (10-1/2 ounces) large marshmallows
Black, orange and red decorator icing
Green leaf-shaped decorator candies

DIRECTIONS:

In a large bowl, combine the coconut, confectioners' sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm.
In a microwave, melt white or vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.
In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.
Level the top of coated coconut balls. Attach marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats. Store in an airtight container.
Recipe from Taste Of Home.

CANDY CANE BLOSSOMS

INGREDIENTS:

48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar.

DIRECTIONS:

Heat oven to 350°F. Remove wrappers from candies.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll in red or green sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies

MINTY SNOWMEN

INGREDIENTS:

1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon mint extract
1/8 teaspoon salt
1 cup confectioners' sugar
1 drop blue food coloring
1 drop yellow food coloring
1 drop red food coloring
Colored sprinkles and cake decorator candies

DIRECTIONS:

In a small bowl, combine the butter, corn syrup, extract and salt. Gradually stir in confectioners' sugar. Knead by hand for 1-2 minutes or until mixture becomes pliable.
To 1 tablespoon of dough, add blue food coloring; knead until blended. Add yellow food coloring to another tablespoon of dough and knead. Add red food coloring to another tablespoon of dough and knead. Leave remaining dough white.
Roll white dough into a log; remove one-fourth of the log and set aside. For the snowmen's bodies, divide the remaining log into 8 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 8 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. Use the colored dough to form hats, scarves and earmuffs as desired. Use colored sprinkles and candies to make eyes, nose and buttons. Recipe from Taste of Home

PEANUT BUTTER STUFFED BROWNIES

INGREDIENTS:

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter or margarine, melted 4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting

DIRECTIONS:

HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
SPREAD thin layer of frosting over peanut butter portion of each cooled cookie

SPICED PARSNIP BREAD, LEMON POPPY SEED BREAD & BANANA CRUMB MUFFINS!

SPICED PARSNIP BREAD


This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead.

INGREDIENTS

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.

Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.

Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack

LEMON POPPY SEED BREAD

This tart, yet sweet, tea bread, from Sister Schubert’s book, Cast Your Bread Upon the Waters: Recipes for Success, Cooking & Living (2009), is perfect for breakfast or with a cup of tea in the afternoon. According to Schubert, “Freshly grated lemon zest gives these sweet fragrant loaves their excellent flavor. Try to grate only the rind and not the white pith of the lemons.”

INGREDIENTS:

Bread
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons poppy seeds
2 tablespoons coarsely grated lemon rind
2 cups sugar
1 cup vegetable oil
¾ cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
3 large eggs

Glaze
2 cups powdered sugar, sifted
2 teaspoons coarsely grated lemon rind
¼ cup fresh lemon juice

DIRECTIONS

Preheat oven to 350F. Grease bottoms only of two (8½ x 4½ x 3-inch) loaf pans.

To prepare bread, combine first 5 ingredients (flour through lemon rind) in a large bowl and blend well.

Combine sugar and next 5 ingredients (sugar through eggs) in a mixing bowl; beat with a mixer at medium speed until well blended. Add wet mixture to dry mixture, stirring just until dry ingredients are moistened.

Pour batter into prepared pans. Bake 1 hour, or until a wooden pick inserted in center comes out clean.

To prepare glaze, while bread is baking, combine all ingredients; stir well to combine. Remove loaves from oven; drizzle immediately with glaze. Let cool in pans on wire racks 10 minutes; turn out onto wire racks, and let cool completely. Makes 2 loaves
Recipes from American Profile

BANANA CRUMB MUFFINS

The crumb topping is what makes these banana muffins

INGREDIENTS:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

To make a loaf follow these directions.
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Recipe from Allrecipes.



Scroll down to My Playlist and click on the white circle with the two black bars to cut off the music so you can hear the instructions. Then do the same to turn it back on.

BRANCHES

What a nice simple way to decorate on the cheap side!

You will need to turn the sound off of the Christmas music to be able to hear what they are saying.

Just scroll to bottom and click it off

VINTAGE CHRISTMAS ORNAMENT, BOOK PAGE WREATH, RICE KRISPIES WREATH & HOLIDAY LIGHTS

Want to learn how to make this Vintage Inspired Christmas Ornament then go to this post by clicking on K McKay Designs.

To purchase a wonderful Christmas Tutorial Collection and for a free Christmas Tags download just click on Jones Design Company.

If you want to make the very popular Book Page Wreath than the Jones Design Company is the place to get the instructions for making it.

RICE KRISPIES WREATHS

These miniature wreaths made from Kellogg's® Rice Krispies Treats® will be the hit of your holiday cookie trays.

INGREDIENTS:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Rice Krispies®
Canned frosting or decorating gel
Assorted candies

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.

Add Kellogg's® Rice Krispies® cereal. Stir until well coated.

Using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. Using buttered hands each portion into small wreath. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

KELLOGG’S HOLIDAY LIGHTS

Brighten up the holidays with these edible "lights" made from Kellogg's® Rice Krispies Treats®.

INGREDIENTS:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
6 cups Rice Krispies®
Food coloring (optional)
Red or black string licorice

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Divide marshmallow mixture into 4 or 5 portions. Stir a few drops of different food colors into each portion, if desired.

Divide Kellogg's® Rice Krispies® cereal among marshmallow portions. Stir each until well coated. Cool slightly.

Using buttered hands shape cereal mixtures into holiday lights and plug. Place on wax paper.

Shape licorice into circle to form holiday lights wire. Attach cereal lights and plug to licorice with frosting. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Divide marshmallow mixture into 4 or 5 portions. Stir a few drops of different food colors into each portion, if desired. Follow steps 2 through 4 above. Microwave cooking times may vary.

Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
Recipes from Kellogg.com