Holiday Cornflake Wreaths

Ingredients:
1/3 cup butter or margarine
1 package (10 oz) regular marshmallows/or 4 cups miniature marshmallows
1 tsp green food coloring
6 cups corn flakes cereal
red cinnamon candies
Prepared vanilla frosting

Directions:

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted.  Remove from heat. Stir in food coloring.

2. Add corn flakes cereal.  Stir until well coated.

3.  Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray.  Using sprayed fingers, quickly shape into individual wreaths.  

4. Dot with cinnamon candies, using prepared frosting to hold candies in place.  

(recipe and picture from kelloggs.com)

North Pole Strawberry Smoothie

Ingredients:
1 package (10 ounces) frozen strawberries in syrup, partially thawed and undrained
1/4 cup water
2 cups vanilla frozen yogurt
2 tablespoons vanilla yogurt
1 strawberry-flavored or peppermint candy cane, finely crushed
Green decorating gel

(I wasn't able to find frozen yogurt in the grocery store, so I just used 2 cups of vanilla yogurt and used lots of ice in blender to make it thick.)

Directions:

1. Place strawberries and water in blender.  Cover and blend on medium-high speed until slushy.  Blend on medium speed until smooth.  Transfer to a 2-cup measure.

2.  Place yogurt in blender.  Cover and blend on medium speed until smooth.

3.  Place crushed candy cane on a small plate. Pipe decorating gel around rim of glasses.  Dip rims into crushed candy candy.

4.  Carefully pour yogurt mixture and strawberries at the same time into glasses, creating a half and half design.  Server with large drinking straws if desired.

(makes 3 small size glasses)

(not my picture)

Soft Caramels

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

Directions:

1. Melt butter in saucepan over medium heat. Add the sugars and corn syrup, stirring constantly.

2. After the sugars are dissolved, add the can of sweetened condensed milk. Boil to soft ball stage (24o f) and then let it get a little hotter. The degrees and times can vary, so be careful not to overcook the caramel. It will harden very quickly if you have over cooked it. 

3. Pour into a greased 9x13 pan and let sit for a couple of hours. 

4. Cut caramels and keep in an airtight container.

Brownie Pops

Ingredients:

1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)

Sucker sticks

10 oz chocolate-flavored almond bark (white and dark)

Sprinkles

Directions:

1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.

2. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where stick and top of ball meet.

4. Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where stick meets brownie ball. Allow excess bark to drip off. Dip into reserved sprinkles and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and sprinkes. Let stand until set. Place into miniature cupcake liners.

Although the edges of the brownies are crusty, they don’t need to be discarded. Simply scoop the edges along with the center, and they’ll soften as they stand.  Wrap lollipops in cellophane, tie with ribbon.

Snow Flakes

Ingredients:
1 cup butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 cup white sugar
1 egg yolk
1 tsp. vanilla extract
1 1/2 tsp. orange zest
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. ground cinnamon

Directions:
1. Preheat the oven to 350.
2. In a medium bowl cream together butter, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press and form cookies on ungreased cookie sheet.
3. Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheet and cool on wire racks.

Can split dough and add food coloring to make different colors or add different colored sprinkles prior to baking.

Slow Cooker Brown Sugar Ham

Ingredients:
2 cups packed brown sugar
1 (8 lb) cured, bone-in picnic ham

Directions:
1. Spread about 1 1/2 cups brown sugar on the bottom of the slow cooker crock.
2. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit.
3. Use your hands to rub the remaining brown sugar onto the ham.
4. Cover, and cook on low for 8 hours.