0 minutes.
For your frosting, in a large bowl, beat
hickness. Cut out shapes with holiday cookie cutters. Place on ungreased
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.
he rolls.
For the Frosting:
In a medium bowl
o make any of the recipes in this collection.
Makes
o cool completely.
Spread frosting on tops of cookies and
drizzle/pour frosting over cake and top with decorative holiday candies or
n cooled pie using a frosting spatula, leaving crust untouched, decorating
nd cooled.
eggs (some recipes separate the eggs and beat
erving platter.
For the FROSTING.
Whisk together the flour
o cool completely.
Place frosting in large heavy-duty resealable
anilla extract until frosting is combined.
Spread frosting onto the cooled
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray and/or lined with waxed paper. Cool. Cut into 2-inch squares.
Use frosting to fasten stacks of two squares together. Decorate with additional frosting and/or candies. Tie bows on packages with licorice, if desired. Best if served the same day.
Cook the sweet potatoes in boiling water 20 to 25 minutes or until tender.
Drain and cool.
Peel the potatoes and mash. Combine mashed sweet potatoes, frosting, vanilla and cinnamon; mix well. Spoon into a greased 12 x 8 x 2-inch baking dish. Bake, uncovered, at 350\u00b0 for 18 minutes.
Sprinkle with marshmallows. Continue baking 5 minutes or until thoroughly heated.
Yields 6 to 8 servings.
ith 1/4 of the frosting.
Place second layer on
Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat.
Stir in orange liqueur and frosting; blend well.
Refrigerate 1 to 2 hours or until firm. Place coconut in pie pan.
Scoop mixture into 1-inch balls; drop onto coconut.
(Mixture will be sticky.)
Roll to coat.
Place in foil candy cups, if desired.
Store in refrigerator.
Makes 6 dozen candies.
Combine all ingredients (yes including the frosting) in a large bowl and mix well. Generously oil or use nonstick cooking spray, a 9 x 13 cake pan or use a Bundt pan.
Bake until done or when toothpick inserted in center comes out clean. Serve with Cool Whip, if desired.
Prepare, bake and cool cake mix as directed on package.
When cake is cool, pierce cake with large fork at 1/2 inch intervals. Stir 1 cup of boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved.
Carefully pour red gelatin over cake, then pour green gelatin over cake, allowing it to go in the fork holes.
Refrigerate 1 hour or until ready to serve and then put on the frosting.
Melt chips over low heat, stirring constantly.
Remove from heat.
Stir in flavoring and chocolate frosting.
Refrigerate until firm (1 to 2 hours).
Shape into 1-inch balls.
Mixture will be sticky.
Roll balls in shredded coconut.
Store in refrigerator.
Ground nuts or cocoa may be used in place of coconut.
Melt chocolate chips in medium saucepan over low heat, stirring constantly.
Remove from heat; stir in orange liqueur and frosting, blending well.
Refrigerate 1 to 2 hours, until firm. Place coconut on wax paper or plate.
Scoop mixture into 1-inch balls and drop into coconut; roll to coat.
Place in foil or paper candy cups, if desired.
Store in refrigerator.
Makes 6 dozen candies.