Here are some good recipes for the Holidays that you can make in the kitchen.
The first recipe is Christmas Rice Tree Krispie treats.
What you’ll need,
Green gel food coloring (such as Wilton brand)
Rice Krispies cereal
White decorating icing (I just used store-bought)
Reese’s peanut butter cups
Round red sprinkles
16 star sprinkles or yellow mini M&Ms
Melt butter in a large saucepan over medium-low heat.
Add in marshmallows and stir until melted, while tinting with green food coloring to reach desired shade.
Remove from heat add in Rice Krispies cereal and fold mixture until evenly coated. Let cool about 5 minutes.
Spray hands with non-stick cooking spray and shape about 1/3 cup to 1/2 cup of the mixture into into cones, while pressing firmly so they’ll hold together.
Decorate with sprinkles, using the icing to get them to stick. Then put icing on the Reeses and place one under each tree.
The next recipe is Hot Chocolate Cookie Cups!
1 package Pillsbury Sugar Cookie Dough
1/2 cup heavy whipping cream
2 tablespoons hot cocoa mix
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
12 mini pretzels
1 cup Jet-Puffed Mallow Bits
*optional – granulated sugar
Preheat oven to 375 degrees.
Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
*Update – an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
Make the chocolate ganache by bringing the whipping cream to a boil.
Stir in the hot cocoa mix.
Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
Break off the loops on some mini pretzels to use as handles.
Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
For best results, store the hot chocolate cookie cups in the refrigerator.
Next are Sugar Cookies! The holidays aren’t the holidays without Sugar cookies.
FOR THE COOKIE DOUGH
3 c. all-purpose flour, plus more for surface
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 tbsp. milk
Ingredients for the frosting
1 c. (2 sticks) butter, softened
5 c. powdered sugar
1/4 c. heavy cream
1/2 tsp. pure almond extract
1/4 tsp. kosher salt
In a large bowl, whisk together flour, baking powder, and salt and set aside.
In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
Shape into a disk and wrap in plastic. Refrigerate 1 hour.
When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
Bake cookies until edges are lightly golden, 8 to 10 minutes.
Let cool, then frost and decorate as desired.
Next are Christmas Light Recipes!
devil’s food cake mix
1 c. water
1/3 c. vegetable oil
3 large eggs
3 c. Heavy cream, whipped
16 oz. cream cheese, room temperature
2 c. granulated sugar
2 tsp. vanilla extract
1/4 tsp. salt
Black decorating gel
Line a muffin tin with liners.
Make chocolate cupcakes according to package directions. Let cool completely.
Make cream cheese frosting: In a large bowl, beat heavy cream until stiff peaks form.
Set aside. In another bowl, beat together cream cheese, sugar, vanilla, and salt until light and fluffy. Gently fold in whipped cream.
Transfer to piping bag or large Ziploc bag. Frost cupcakes, making sure they are a good height. Trace a black line around the frosting with decorating gel. Stick M&Ms along the black line, imitating rainbow lights. Repeat to frost all 24 cupcakes.
Last but not least, melted Snowman oreo balls!
1 (8 oz.) pkg. cream cheese softened
36 OREO Cookies (regular size), finely crushed
16 oz . vanilla candy coating , melted (like Candiquik or almond bark)
48 Mini OREO Bite Size Cookies
decorations: decorating icing or gel; multi-colored sprinkles
Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating. you can this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option, dip the balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
Chill balls until coating is set.
Decorate with remaining ingredients if there are any. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
Refrigerate 1 hour or until firm. Keep refrigerated.