Fun recipes for the kids to take part in
Have yourself a holly jolly Merry Christmas this year. Time keeps flying by as the season fast approaches. Here are some recipes you can do with your family to make the spirit bright. Children will be home for Christmas break soon. Just in time to serve as helpful elves for all of those holiday chores. Doing crafts and cooking together make wonderful memories for years to come. Some of my best memories of Christmas were making cookies with my cousins and my grandma. I hope these recipes can do the same for you and your loved ones.
S’mores Pops with Candy Cane
Prep: 10 mins.
Cool: 15 mins.
Total Time: minutes
Makes: 12 pops Ingredients: 20 small canes, divided 12 marshmallows 2 Milk Chocolate Bars (1.55 oz each)
1 tsp shortening (do NOT use butter, margarine, spread or oil)
2 Tbsps. graham cracker crumbs
Equipment: tray or cookie sheet, wax paper, microwave safe bowl, microwave, measuring spoons Directions
Line tray or cookie sheet with wax paper. Remove wrappers from candy canes. Push straight end of
candy cane about halfway into each marshmallow. Crush remaining candy canes into small pieces.
Remove wrappers from chocolate bars,
30
candy break into pieces. Place chocolate and shortening in a small microwave-safe bowl. Microwave at medium (50%) for 1 minute; stir. If necessary, microwave at medium an additional 10 seconds; stir until chocolate is melted and smooth. One at a time, dip about ½ of each marshmallow into melted chocolate; shake off excess chocolate. Immediately sprinkle chocolate portion with graham cracker crumbs and dip into crushed candy canes. Return to tray. Allow to firm or refrigerate about 5 minutes until firm. Store in cool, dry place.
Peanut Butter Cup Cookies
Prep: 10 mins. Cook: 10 mins.
Total time: 20 mins Makes about 30 cookies
Ingredients:
1 ¾ cups flour ½ teaspoon salt 1 teaspoon baking soda
½ cup softened
½ cup white sugar ½ cup peanut butter
½ cup brown sugar
1 egg, beaten 1 teaspoon vanilla extract
2 tablespoons milk about 30-40 miniature Reese’s butter cups, unwrapped Directions:
Preheat oven to 375 degrees F. Whisk together the flour, salt, and baking soda in a medium bowl; set aside.
Cream together butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into 1-inch balls and place each into a greased mini muffin tin (or use paper liners).
Bake for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
allpurpose
butter,
packed
Grinch
Kabobs
Prep: 10 mins. Total Time: 10 mins. Makes 10 kabobs Ingredients:
10 marshmallows
10 strawberries tops removed
1 banana, into 10 rounds 10 green grapes 10 toothpicks Directions:
Wash the fruit. On each toothpick, assemble your kabob as follows: one mini marshmallow, one
Fruit
mini
sliced strawberry, one banana slice, and one green grape.
E A S Y CHOCOLATE MINT MOUSSE
Prep: 20 mins. Makes 4 servings Ingredients:
Mint Layer:
2 cups full fat heavy whipping cream cold
1/3 cup powdered sugar
1 teaspoon peppermint extract more if needed
6 drops mint green gel food color Chocolate Layer: 2 cups full fat heavy whipping cream cold
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1/3 cup powdered sugar
Garnish:
Chocolate sauce Fresh mint leaves Directions:
For best results, chill the mixing bowl for 10 minutes, before making the mousse.
Mint Layer:
Add all the ingredients to the bowl of a high-speed mixer and whisk on medium high until stiff peaks form, stopping once to scrape the sides of the bowl with a spatula. Make sure not to over mix, the mixture will be grainy if you do. The mixture should resemble stiff clouds, billowy peaks, not runny, and it should hold on well to the whisk, also if should be easy to pipe it. Set aside.
Chocolate Layer: Add all the ingredients to the bowl of a high-speed mixer and whisk on medium high until stiff peaks form, stopping once to scrape the sides of the bowl with a spatula. Make sure not to over mix, the mixture will be grainy if you do.
The mixture should resemble stiff clouds, billowy peaks, not runny, and it should hold on well to the whisk, also if should be easy to pipe it. Scoop or pipe the chocolate and mint whipped cream into 4 serving glasses in layers. For best results, refrigerate for 20-40 minutes before serving.
Optional: add layers of Oreo Crumbs and mini chocolate chips. Dust with cocoa powder, garnish with chocolate sauce and fresh mint leaves right before serving. Store in the fridge for up to 2 days.
CHRISTMAS BARK
Prep: 10 mins. Ingredients:
12oz semi-sweet chocolate chips
8oz white chocolate chips
12 Oreos (chopped) 2 candy canes (chopped)
1/3 cup Andes mint chips
¼ cup mini M&M’S Directions:
In 2 separate bowls, melt the chocolate and white chocolate according to package instructions. Line a 10x10” pan with parchment paper sprayed with cooking spray. Pour melted chocolate into pan and smooth onto an even layer. Pour white chocolate over chocolate layer and smooth out evenly. Take a toothpick and gently swirl the chocolates together to make a pretty design. Immediately sprinkle on toppings and let set at room temperature for about an hour or until chocolate is solid. Remove from pan and parchment paper and break into pieces. Store in a sealed container at room temperature.