For the Santa hat cupcakes with sprinkles: Place some
Spread red icing over top 1/3 of cookie.
Press 1 mini marshmallow below the edge corner of the icing to make a santa hat.
Sprinkle and press coconut flakes beside marshmallow to complete santa hat.
Press two chocolate chips for the eyes, and a red hot for the nose.
Sprinkle and press coconut flakes on the bottom 1/4 of the cookie for Santa's beard.
Serve and enjoy!
round tip. Pipe 20 Santa hat shaped triangles, about 1 1
Pipe frosting, piling up in hat shape, on top of each
1/2-inch-tall Santa hat triangles onto a parchment-lined
Fill Bugles with peanut butter; cake decorating bag works well.
Melt almond bark and dip filled Bugle in almond bark.
Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
nd flexible.
Divide the Santa Fe sauce between each pita
he fish with the hoja santa leaves. Place on a baking
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ith rounded corners for Santa's head and hat.
Divide smaller
aking sheets and 5-inch Santa face cookie cutter with cooking
ave room for all of Santa's accessories.
When the
Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.
Cut 2 slices of cookie dough (1/4-inch thick).
Cut one slice into 3 pieces.
Center piece should be a triangle.
Arrange pieces on cookie sheet.
Add chocolate chips for eyes and bake according to directions on the package.
Use the icing to add whiskers, hat, fur and tassel.
Red hots make a great nose and icing covered with red sprinkles create Santa's hat.
Melt white chocolate in double boiler. Dip one end of each cookie in chocolate. Place on wire rack. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one white chip off center on hat for pom-pom. Let stand until set. Dip other end of cookie in white chocolate for beard, leaving center of cookie uncovered. Place on wire rack. With a dab of melted chocolate on the uncovered part of cookie, attach mini chocolate chips for eyes and red hot candy for nose. Place on wax paper until set. Yields 32 cookies.