Heat the apple juice on stove top or in coffee pot.
Place red hots directly in apple juice to melt.
If using a large coffeemaker, place red hots in basket and let the apple juice perk over until melted.
Heat cider and ginger ale together with red hots and spices. Simmer but do not boil.
Pour over orange slices in mugs.
Peel and core apples.
Place in microwave baking dish (with holes up).
Add water.
Fill holes with sugar (sugar will dissolve into water), then fill holes with red hots.
Save unused red hots to add later.
Bake 5 minutes on High setting.
Turn apples over and baste thoroughly.
Add red hots to holes.
Bake 5 minutes; turn and baste.
Continue this cycle until apples are bright through and through.
Boil red hots, water and sugar until red hots are dissolved. Add apples to juice and cook until tender. Add lemon juice and flour, which has been mixed with the melted butter. Bake with a double crust about 40 minutes at 350*F.
Combine boiling water with red hots in saucepan.
Cook and stir over low heat to dissolve.
Remove from heat; stir in Jell-O. Blend in applesauce.
Pour half of the mixture into 2-quart mold or 8-inch square dish.
Chill until firm.
Blend softened cream cheese with mayonnaise; add nuts.
Spread cheese mixture over chilled mixture.
Pour (gently) remaining Jell-O mixture over cheese and chill until firm.
Put in skillet and cook.
Add red cake coloring.
Heat 1 cup of juice with red hots.
Stir until dissolved. Combine rest of juice and sugar.
Add cooled red hot mixture and chill.
Add ginger ale just before serving.
Cut pineapple into bite size pieces. Mix pineapple & juice with red hots and marshmallows. Chill overnight. Just before serving, stir in Cool Whip
Mix all together and simmer, except red hots.
Add red hots after simmering a few minutes or add a few with each serving.
Into large pot, add cider, juice from orange and orange slices and red hots.
Heat until red hots are melted.
A good hot drink for the holidays.
Cook over low heat until red hots melt.
You can use all pineapple or apple juice.
Boil red hots and water together until red hots are dissolved. Take off fire.
Add jello; let set until partially set.
Add pineapple.
Pour 1/2 of mixture into a square or oblong pan; set in refrigerator.
Keep other 1/2 in pan.
Mix in bowl the cream cheese and milk; spread over congealed mixture.
Sprinkle with nuts.
Pour the remaining jello mixture over cream cheese.
Let set.
Good holiday salad!
Pour first 4 ingredients in percolator.
In the top of the percolator, put the cinnamon sticks, cloves and red hots.
Let perk.
Pour juice in a 12-cup percolator.
Place sliced orange, cinnamon stick and red hots in basket and perk.
Pour apple cider and ginger ale into bottom of a large electric coffee maker.
In top of basket, combine red hots, cinnamon sticks and cloves.
Perk until ready.
Fill coffee percolator with apple cider.
Cover bottom of percolator basket with red hot candies.
Brew until red hots are melted.
Adjust to taste.
Enjoy!
Put cinnamon, cloves and red hots in basket of coffee pot. Put apple juice in coffee pot and perk. Serve hot. Reduce portions for small bottle of juice.
Make a light syrup of sugar,
2 cups water, red hots, cinnamon, cloves and allspice.
Strain.
Bring 12 cups of water to a boil.
Steep tea bags for 5 minutes.
Melt butter over low heat.
Add marshmallows, stirring constantly until smooth.
Remove from heat; whisk in food coloring.
Stir in cornflakes until well coated.
To keep mixture from hardening, place pot in 1 inch very hot tap water in the sink!!
Working quickly, drop 1 heaping tablespoonful mixture onto wax paper.
With greased fingers, shape cornflake mixture into wreaths with holes in the middle.
Decorate with red hots.
Store in airtight containers.
Yields about 1 1/2 dozen.
Easy for kids to help!!
nd red hots into a medium size pan. Whisk water and red hots constantly