o make any of the recipes in this collection.
Makes
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.
irtight container.
To make holiday granola, start by preheating oven
iving Without magazine.
Click here for more great recipes, to order
ometimes collect pictures of decorated holiday cookies from my favorite magazines
erve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden
ot recommended for canning. Choose recipes that you can freeze. In
hape into buns (many old recipes suggest the size of a
Place ham in roasting pan; stud with cloves. Roast ham at 325\u00b0F until.
thermometer inserted in center of ham register 160\u00b0F, about 1-1/2 hours.
Slice ham and arrange on platter with bowl of Cherry Sauce in the center.
Garnish with parsley.
Cherry Sauce:.
Drain cherries, reserving juice in 2-cup glass measure; add enough pineapple juice to make 2 cups. Pour juice mixture and lemon juice into medium saucepan; whisk in cornstarch until smooth. Heat to boiling, whisking constantly; boil until thickened, whisking ...
our favorite pumpkin pie spice recipes and enjoy.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
hickness. Cut out shapes with holiday cookie cutters. Place on ungreased
oconut (hint, it looks like holiday snow and keeps the Jell