Penguin Appetizer

Ingredients: 

4 oz. cream cheese

1 large can olives

5 baby carrots

Toothpicks

 

Directions:

- Fill a pipping bag with whipped cream cheese.

- Cut half of the largest olives top to bottom, lengthwise.

- Pipe cream cheese into each cut olive until full, smooth if necessary.

- Slice baby carrots into small coins, then cut a small triangle notch out of each.

- Insert a triangle notch into the hole of the 20 remaining olives.

- Feed a toothpick through both olives and the carrot coin to assemble each penguin.

- Make about 20 penguins.

 

Flip it!

- Whip the cream cheese with desired seasonings.

- Use fresh mozerella instead of cream cheese.

 

Yum-Yum Christmas Bars

Ingredients      
1 stick butter (1/2 cup)
1-14 oz can of sweetened condensed milk
1-1/2 cups graham cracker crumbs
1 cup chocolate chips
1 bag M&Ms semi-sweet mini baking bits
1 cup chopped walnuts (optional)
1-1/2 cups flaked coconut
  
Directions
- Preheat oven to 350 degrees; place stick of butter in 9x13 pan and place in warming oven until melted. 
- Carefully remove pan and sprinkle graham cracker crumbs on the bottom, press gently down with fingers until the bottom of the pan is covered.
- Gently pour sweetened condensed milk over the graham cracker crumbs.
- Sprinkle the chocolate chips, walnuts, and HALF the M&Ms over the sweetened condensed milk, then sprinkle the flaked coconut evenly over the top, then the remaining M&Ms.
- Bake for 25-30 minutes (or until lightly browned); cool then cut into desired sized bars.  

Flip it! 

- Use different colored M&Ms for any occasion!
- Substitute any kind of nuts!

Cherries in the Snow

Ingredients              

1/2 cup maraschino cherries

1/2 cup sugar 

2 1/2 cups flour

1 cup chilled butter  

4 oz. white chocolate baking squares finely chopped

1/2 teaspoon almond extract

Red food coloring (optional)  Wilton's white candy melts (about 4-6 oz.) 

2 teaspoons shortening (optional)

Red sugar sprinkles (optional)

 

Directions

- Preheat oven to 325 degrees.

- Spread cherries on paper towels to drain well; chop into small chunks.

- In a large bowl, combine flour and sugar. 

- Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and white chocolate.

- Stir in almond extract and, if desired, a few drops of food coloring. Knead mixture until it forms a smooth ball.  (It may seem dry at first, like it is never going to come together but just keep kneading!)

- Shape dough into 3/4-inch balls and place 2 inches apart on an ungreased baking sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

- Bake in preheated oven for about 11 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

- Melt white candy melts according to package directions.  I like to use a glass bowl over boiling water.  Add shortening (I use 1-2 Tablespoons at a time) until it is the desired consistency.

- Dip one-half of each cookie in the melted candy and lay to dry on parchment paper.  Sprinkle red sugar before the candy sets.

- Once the candy sets, store in an air-tight container.

Flip it!

-Use regular chocolate to dip for a chocolate covered cherry taste!

 

Chocolate Covered Marshmallows

 I like to make these after my Oreo truffles to use up the leftover chocolate... 

saves time and I can't let perfectly good chocolate go to waste!

Ingredients

Marshmallows
Wilton's Melting Chocolates
Sprinkles (optional)
Shortening (optional)

Directions

- Melt chocolate according to package instructions. (I like to use a glass bowl over boiling water on the stove.)
- If the chocolate is too thick, add shortening a few tablespoons at a time until it is the desired thickness.
- Dip marshmallows in chocolate, let excess drizzle off, and place on a parchment lined baking sheet.
- Add fun sprinkles if you like!
- Wait until chocolate hardens and store in an air-tight container.

Flip it!

- Use white or colored chocolates!
- Use chocolate marshmallows!
- Put a mini candy cane in the end to make a lollipop!
- Use any kind of sprinkles for different holidays!

Oreo Truffles

Ingredients

1 Package Oreos
1 Package Cream Cheese (8oz)
Wilton's Melting Chocolates
Shortening (Optional)
Sprinkles (Optional)

Directions

- Crush Oreos in blender, food processor, or with a rolling pin; they should have some small chunks, not crumbs
- Mix Oreos with cream cheese until thoroughly coated
- Chill mixture for 30 min (you can skip this step but the mixture will be more difficult to work with)
- Roll Oreo mixture into balls (about 1 inch, but whatever size you like); the balls may be a little messy
- Place on parchment lined baking sheet and place in freezer; after about 45 minutes, reshape/neaten up the balls
- Melt chocolates (I like to use a glass bowl over steaming water); if your chocolate is too thick, add shortening until it is the desired thickness
- Remove Oreo balls from the freezer and begin coating with chocolate, place back on the parchment after coating (I use a wooden skewer)
- Using a metal spoon, cover the hole left from the skewer with a little chocolate to get the "dripping" look
- Add sprinkles on top if you like
- Let harden and keep refrigerated

Flip it!

- Use white or colored melting chocolates!
- Use vanilla Oreos!
- Use different sprinkles for any holiday!

Pine Tree Door Decoration

Simply cut 3 pine tree branches in the sizes you want  your "tree" to be... the branch you put in the middle should be just slightly longer than the other two.  Remove any extra pine needles at the ends of your branches.  Gather the branches and tightly wind string around the branches several times and tie in a tight knot.  Use a ribbon to tie a nice bow to cover the string.  

Add a few ornaments to the branches, I used fishing line so you couldn't see the string.  

Use a nail to hang your tree between two of the branches and your done!

Cheap tubes of ornaments are 12 for $1 at the dollar store and work perfectly!!!

Flip it!

- Dress it up by using fancier ornaments or pretty ribbon!

- Add some battery powered Christmas lights around the branches!

- Top off your tree with a star or angel!

Christmas Candle Craft

This project is super easy!  I got a vase and colored glass marbles with flat backs from the Dollar Tree.  I simply used hot glue to attach the marbles to the vase, working from the bottom, upward, and alternating colors.  

Then, put a tea light in the bottom and I was done!

S'more Bars

Ingredients:

10 oz. of mini marshmallows (1 bag or about 6 cups)

12 oz. of semi sweet chocolate chips (1 bag)

4 Tablespoons butter

8 cups of Golden Grahams cereal (1 - 12 oz. box)

Cooking spray

Directions:

- Place chocolate chips in the freezer

- Grease a 9x13 pan with cooking spray

- Melt butter in a large pot over medium heat

- Add 5 cups of marshmallows and stir continuously until melted

- Stir in Golden Grahams until coated in marshmallows

- Remove from heat and stir in remaining marshmallows and chocolate chips

- Gently press the mixture down until it is even spread in the pan

- Refrigerate until firm (about 30-45 minutes)

- Cut into bars of your desired size and store in an airtight container

Flip it!

- Use chocolate marshmallows for more chocolaty goodness!

- You can use any type of cereal/candy combination to make any kind of bar!

 

Chocolate Covered Peanut Butter Pretzel Bites

Ingredients:

1 Cup Peanut Butter
2 Tablespoons Softened Butter

1/2 Cup Powdered Sugar
3/4 Cup Brown Sugar
Butter Snap Pretzels
1 Cup Wilton's Dipping Chocolate Melts

 

Directions:

- Whip peanut butter and softened butter together

- Add powdered and brown sugar and mix until well blended

- Put a small dollop of the peanut butter mixture (about 1 tsp.) on a pretzel, then gently press another pretzel on top

- Place pretzels on a baking sheet and freeze for at least 30 minutes; an hour is better

- Melt chocolate taking care not to burn, if it becomes too thick, add a small about of vegetable shortening until it thins out 

- Dip one end of each bite in the chocolate and lay on parchment paper (to prevent sticking) until hardened 

 

 

 

Flip it!

- Sprinkle wet chocolate with sprinkles in holiday or party theme colors!
- Use white chocolate or other colored melts!
- Use crunchy peanut butter!
 

Fun Fall Candle Holder

Take a small vase and place a votive candle in the middle.  

Evenly sprinkle gummy pumpkin candies around the candle.  Viola... easy peasy!!!

Flip it!

Use any kind of holiday, or seasonal candy throughout the year!

Reese Bars

Ingredients:

Cooking spray
4 Tablespoons butter
2 Tablespoons peanut butter
7 cups Reese's Puffs Cereal
12 oz. mini marshmallows
6-8 oz. Reese's Pieces

 

 

 

 

 

 

 

 

 

 

  

Directions:

- Spray a 9x11 baking pan with cooking spray
- Melt butter in a large put
- Add marshmallows and heat until completely melted; stir continuously
- Add in peanut butter and mix well
- Add Reese's Puffs Cereal and stir until all the cereal is coated with marshmallow
- Remove from heat and mix in 2/3 of Reese's Pieces
- Press the mixture gently down into the baking pan until it is spread evenly
- Sprinkle remain Reese's Pieces on top and press them down gently so they stick
- Cool completely, cut into desired size bars

Flip it!

- Use any type of cereal/candy combination
- Use chocolate marshmallows

Acorn Doughnut Holes

Spread a little chocolate frosting on the top of a 

glazed doughnut hole and insert a pretzel stick... easy!

Link to original recipe

 

Flip it!

- Use peanutbutter or other frosting flavors instead of chocolate!

- Use nuts or other decrotive sprinkles for the topping!  

Butterscotch Sugar Cookie Cutouts

Great for Halloween, Thanksgiving, or fall cookies!

Ingredients

1 cup butterscotch-flavored chips

3 cups all-purpose flour

1 cup butter softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 egg

2 tablespoons milk

2 teaspoons vanilla

 

 

 

 

 

 

 

Directions

Melt butterscotch chips in a saucepan over low heat, stirring constantly, until smooth (3 to 5 minutes)

Pour mixture into large bowl; add all remaining ingredients 

Divide dough in half, wrap each half in plastic food wrap, and refrigerate until firm

 

Heat oven to  375°F

Roll out dough on lightly floured surface, one-half at a time to 1/8-inch thickness, use cookie cutters to cut

Use sprinkles or colored sugar to decorate

Bake for about 7 minutes, or until the edges are just slightly browned

Key Lime Pie Bites

Ingredients:

1 - 16.5 oz. package refrigerated sugar cookie dough
1 lemon
1 lime
12 oz. cream cheese
1 - 16 oz. bag of Wilton's vanilla candy melts

Directions:

- Cook the sugar cookies according to the package directions.
- Zest and juice the lemon and lime.
- Cream together the cream cheese and zest and juice from the lemon and lime.
- Once the cookies have cooled, break them up into small pieces.
- Add the broken up cookies to the cream cheese mixture until thoroughly coated.
- Chill the mixture until it is workable to roll into balls (about 1 hour).
- Cover a baking pan with parchment paper.  
- Roll balls approximately 1 tablespoon in size from the cream cheese mixture and place on the parchment paper.  
- Freeze the balls for about 1 hour (the longer the better, it makes them easier to coat).
- Melt the vanilla candy melts taking care not to overheat.  If the vanilla seems to thick, add vegetable shortening and heat slightly to make the mixture more smooth.
- Using a bamboo skewer (or other long, thin instrument) dip the cream cheese balls into the melted vanilla until coated.  I like to add a small dollop to the top as well.
- Before the vanilla hardens, sprinkle the tops with sugar or sprinkles.
- Keep refrigerated.

Note: Some of my bites look greener in the picture because I used some green colored vanilla candy melts in addition to plain white.  I think next time I'll use white because it wasn't the color green I was going for!

 

Flip it!

- For a less creamy bite, use only 8 oz. of cream cheese!
- Use only lemon or only lime depending on your taste preference!

S'more Popcorn Bars

 This recipe is a play on rice crispy treats... using popcorn instead of rice crispies and adding yummy s'more ingredients!

Ingredients:

4 T. butter
10 oz marshmallows (1 bag of large marshmallows)
6 cups air popped popcorn (4 T. kernels)
8 large graham crackers broken into small chunks
1 cup chocolate chips
cooking spray

Directions:

- Melt the butter in a large pot.
- Add the marshmallows to the butter and heat on low until all the marshmallows are melted.
- Add the popcorn (make sure there are no unpopped kernels) and graham cracker chunks to the pot and coat with the melted marshmallow.  Leaving the heat on low will make the mixture more workable.
- Add the chocolate chips and mix until all the chips are melted and the mixture is well coated in chocolate.
- Coat a 9x13 baking pan with cooking spray then press the popcorn mixture down lightly until it evenly fills the bottom of the pan.  I think it is easiest to use your hands even though it gets a little messy!
- Let cool completely and then cut into whatever size bars you would like!

Flip it!

Add more marshmallows to make them gooier!
Use chocolate flavored marshmallows!
Add more chocolate chips!