ometimes collect pictures of decorated holiday cookies from my favorite magazines
br>Decorate with small red candies (tiny red hots or other
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
ackage.
Glue 4 peppermint candies onto side of gum package
Slice oranges into 6 wedges; stud wedges with cloves and set aside.
Combine cider and candies in a Dutch oven over medium heat; cook until candies are dissolved and mixture is thoroughly heated.
Pour cider mixture into a heatproof punch bowl.
Add clove studded wedges and cinnamon sticks.
Serve hot.
Yields 1 gallon.
Blend butter and sugar.
Beat in vanilla and eggs.
Sift dry ingredients together.
Add dry ingredients to butter, egg mixture. Stir in 1/2 cup of M&M candies.
Drop 3/4 of a teaspoon on cookie sheet.
Decorate top of cookies with more M&M candies.
Bake in a 375\u00b0 oven for approximately 10 minutes or until golden brown. Makes approximately 72 cookies.
Slice orange into 6 wedges; stud wedges with cloves.
Set aside.
Combine cider and candies in a Dutch oven over medium heat. Cook until candies are dissolved and mixture is thoroughly heated. Pour cider mixture into heatproof punch bowl.
Add clove-studded orange wedges and cinnamon sticks.
Serve hot.
(Works well in crock-pot to keep hot.)
stirring until smooth. Place peppermint candies in heavy-duty plastic bag
Line baking sheet with waxed paper.
Microwave morsels on medium high for 1 minute or until smooth.
Place peppermint candies in a plastic bag and smash.
While holding strainer over melted morsels pour crushed candies into strainer.
Stir mixture.
Spread mixture to desired thickness on baking sheet.
Let stand for 1 hour or until firm.
Break into pieces.
re melted.
PLACE peppermint candies in heavy-duty plastic bag
Line two large cookie sheets with wax paper.
In top of double boiler, combine marshmallows, butter or margarine, vanilla and food coloring.
Heat over boiling water, stirring frequently, until marshmallows are melted.
Gradually stir in cornflakes. Drop by rounded, greased teaspoonfuls onto lined cookie sheets. Shape into 2-inch wreaths.
Decorate with red candies.
Store between layers of wax paper in refrigerator.
Makes about 2 1/2 dozen, about 60 calories each.
Melt margarine in large saucepan over low heat.
Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy.
Remove from heat.
Stir in food coloring.
Add corn flakes cereal.
Stir until well coated. Portion warm corn flakes mixture, using 1/4 cup dry measure. Using buttered fingers, quickly shape into individual wreaths. Dot with red cinnamon candies.
ith remaining nuts, sprinkles and candies.
Makes about 6 dozen.
Combine marshmallows, butter, vanilla and food coloring in a double boiler.
Heat until marshmallows and butter are melted. Stir in cornflakes.
Drop on wax paper.
Shape into wreath 9-inches.
Decorate with red candies.
Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.
Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies
o make any of the recipes in this collection.
Makes
In large pan, melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
Stir in food coloring.
Add corn flakes.
Stir until well coated.
Drop by teaspoonful onto wax paper, then add red cinnamon candies.
Lightly grease a large sheet of waxed paper and two small spoons.
Melt together margarine and marshmallows; stir until smooth.
Remove from heat and stir in cornflakes.
Working quickly with prepared spoons, drop small mounds of cornflake mixture onto waxed paper.
With lightly greased fingers, quickly form cornflake mounds into wreaths with a hole in the center.
Decorate with red-hot candies.
Makes 24 wreaths.
Blend shortening and sugars in large bowl.
Beat in vanilla and eggs.
Sift dry ingredients together.
Add to mixture, blending well.
Stir in 1/2 cup of candies.
Drop by teaspoonfuls on ungreased baking sheet.
Decorate top with remaining candy. Bake at 375\u00b0 for 10 minutes or until golden brown.
Some cracking should occur.
Makes about 72 (2 1/2-inch) cookies.