Christmas Snacks and Goodies for Kids

SNOWBALL MARSHMALLOWS

Ingredients:
Bag of Large Marshmallows, Corn Syrup, Sugar Crystals, Cake Sparkle Sprinkles

• Gently brush each marshmallow with corn syrup.
• Roll in sugar crystals and cake sparkles.
• Set aside on parchment paper to dry.
• Cover lightly with saran wrap to keep air off so marshmallows don't dry out.
• Once set, enjoy or place into snack-sized zip loc bags for gifts or later!

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BAGEL WREATHS
Ingredients:

Bagels
Cream cheese -tinted green
Dried cranberries or dried cherries

Spread half a bagel with green cream cheese to look like the base of a wreath. Decorate the wreath with dried fruit.
(Nice for your program but also nice at home for Christmas brunch!)

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WREATH COOKIES
Ingredients:
Round Butter cookies with hole in the middle
White frosting
Green food coloring
Cinnamon candies or pieces of gum drops

Directions: Mix food coloring with frosting spread on cookie
Place cinnamon candies on cookies

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CHEERIOS CHRISTMAS TREES

Ingredients:
6 cups Honey Nut Cheerios cereal
6 tablespoons butter or margarine
4 1/2cups miniature marshmallows
Green food color
Red cinnamon candies or sliced gumdrops

1. Line a cookie sheet with waxed paper
 
2. Pour the cereal into a 4-quart bowl. Set the bowl aside.
 
3. Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
 
4. Stir in the food color until the mixture is evenly colored.
 
5. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.
 
6. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.
 
7. Press the candies into the trees to look like ornaments.

8. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

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CHEX VANILLA CHUNKS
Snack mix with chocolate, peanuts, marshmallows and pretzels. Make it in minutes.

Start to Finish:50 min.
Makes:16 cups snack

Ingredients:
1 cup semisweet chocolate chips (6 oz),
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cerea,
2 cups salted dry-roasted peanuts,
2 cups small pretzel twists, 2 cups miniature marshmallows,
1 package (20 oz) vanilla-flavored candy coating (almond bark)

1. Place chocolate chips in freezer to chill. In large bowl, mix cereals, peanuts, pretzels and marshmallows; set aside.
 
2. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth.
 
3. Gently and quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated.

Stir in chilled chocolate chips. Spread on waxed paper; cool completely, about 30 minutes. Break into chunks. Store in airtight container in refrigerator.
Betty Crocker Recipe

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NO COOK PUMPKIN PIE (Individual Servings)

Give each child a cup.
Into their cup put a big scoop of canned pumpkin, marshmallow creme, cool whip, and pumpkin pie spices.
Have children mix and then spread on graham crackers and eat.

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NO BAKE PUMPKIN PIE

Individual recipe:
Small custard-sized ready to eat--pie crusts
2 tablespoons canned pumpkin
1 tablespoon marshmallow creme
1 tablespoon prepared whipped topping
Sprinkle of cinnamon

Mix all ingredients together and pour into the crust. The recipe is then ready to eat; it may be refrigerated or frozen.

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HOT APPLE DIP   (Great for Winter Holidays!)
2 cups or 16 servings
Ingredients:
1 tub (8 oz.)Philadelphia cream cheese
2 Tbsp.  brown sugar
1/2 tsp. cinnamon or pumpkin pie spice
1  apple, chopped and divided in half,
1/4 cup KRAFT Shredded Cheddar Cheese
1 Tbsp.  finely chopped Pecan Pieces
Wheat Thin Original Crackers or Cinnamon snack crackers

1. Heat oven to 375°F.
2. Mix cream cheese, sugar and cinnamon or spice in medium bowl until well blended. Stir in half of the apples.
3. Spread into pie plate or small casserole dish. Top with remaining apples, cheddar cheese and nuts.
4. Bake 10 to 12 min. or until heated through.
    Serve with crackers.

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MICROWAVE FUDGE #1

1 pound powdered sugar
1/2 cup cocoa
1/4 cup milk
1/4 pound margarine (or butter)
1 Tbsp. vanilla
1/2 cup chopped nuts

Blend powdered sugar and cocoa in mixing bowl then add milk and butter, cook in Microwave Oven for 2 minutes. ( do not mix these ingredients, merely place in the bowl)
Remove bowl from microwave and stir  to mix ingredients.
Add vanilla and nuts and stir until blended.
Pour in greased container and place in freezer for 20 minutes or refrigerator for 1 hour.
Cut and serve. Yield: 60 pieces.

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MINUTE MICROWAVE FUDGE #2
From the kitchen of Erica Wilson on Mrs. Clauses' website

 Ingredients:
1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

• Mix all dry ingredients together.
• Put in a 8"x8" inch microwave safe pan (important to use this size pan).
• Add milk and vanilla extract.
• Place chunk of butter/margarine in center ( leave butter as whole do not chop up).
• Microwave on high for 2 minutes until bottom of dish feels warm.
• Stir vigorously and blend in chopped nuts.
• Put in mold or whatever and chill for 1 hour.
*Use real butter for best results.

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NO BAKE PEANUTTY CLUSTERS

A super-easy sweet treat!
Makes: About 3 dozen cookies

1 bag (about 12 oz) semisweet chocolate, milk chocolate or butterscotch chips (2 cups)
2 cups chow mein noodles or any ready-to-eat cereal
1 cup peanuts
 
1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute.
Stir after 30 seconds- until softened. Keep stirring until smooth.

If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.
 
2. Stir noodles and peanuts into chocolate until well coated.

3.Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

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CANDY CANE BRITTLE
Makes 2 pounds
From the kitchen of Cheree Bailey

Ingredients:
1/2 cup light corn syrup and 1 cup sugar
1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda

1. In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes.

2. Stir mixture (if using nuts instead of candy canes, stir nuts in now).

3. Microwave on high 4-5 minutes or until light brown.

4. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes.

5. Add baking soda--stir lightly until foamy.

6. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.

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REINDEER CHOW

9 cups of Rice Chex
1/2 package Hershey's semi-sweet chocolate chips
2 cups powdered sugar

1. Put Hershey's chips into a microwave-safe bowl and microwave for 1 to 2 minutes, or until smooth.
 
2. While the chips are melting, gently put the Rice Chex into a separate bowl.
 
3. Gently pour the melted chocolate over the Rice Chex. Gently stir the chocolate and Rice Chex together until all the Rice Chex are covered.

4. Put 1/4 of the mixture into a zip lock bag with 1/2 cup powdered sugar and shake gently until Rice Chex are covered with sugar. Pour into a storing dish.

5. Cover the remainder of the Rice Chex with powdered sugar in the same manner.

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SANTA FACE NUTTER BUTTER COOKIES

Ingredients for one cookie: 
Nutter Butter Cookies, White Frosting/Icing, Red Sprinkles,  Coconut, 2 Chocolate Chips, 1 Red Hot
 
1. Put frosting on each end of the cookie. 
2. On one end dip the iced cookie into coconut to make Santa's beard. 
3.On the other end of the iced cookie, sprinkle the red sprinkles on for the hat.
4. Place the chips on with icing for the eyes and the red hot for the nose

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REINDEER NUTTER BUTTER COOKIES

Ingredients: Nutter Butter Cookies, Peanut Butter, Raisins, Small Pretzel Twists, Red M & M Candies

Directions:
1. Place a small amount of peanut butter on the top of a Nutter Butter cookie.
2. Put a small pretzel twist on the peanut butter, letting it stick beyond the cookie for antlers.
3. Put two more dots of peanut butter and add raisins for eyes.
4. Finally put a dot of peanut butter on the bottom part of the cookie and add a red M&M for a nose.

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REINDEER CUPCAKES

Ingrdients:
24 large pretzel twists,
24 miniature marshmallows,
24 red cinnamon candies,
24 small red gumdrops
Make 24 cupcakes (or double or triple batch as box directs)
Can also purchase plain frosted cupcakes.

1. Frost cupcakes with frosting.
2. For each cupcake, cut pretzel twist in half; arrange it on cupcake for reindeer antlers.
3. Cut miniature marshmallow in half; arrange on cupcake for eyes. 4. Center a gumdrop below marshmallow halves for nose.
5. Place red cinnamon candy below gumdrop for mouth. Store loosely covered.

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REINDEER FOOD FOR KIDS

Ingredients:
12 cups Crispix cereal
1 bag (12 oz) semi-sweet chocolate or butterscotch chips
3/4 cup peanut butter 
1 cup powdered sugar

1. In a very large pot over low heat, melt peanut butter and chocolate chips, stirring frequently. (Or melt in micro wave)
2. Remove from heat and add cereal, stirring gently to coat well.
3. Add the powdered sugar, a bit at a time, and continue stirring until mixture is completely combined.

• Spread pieces on a cookie sheet or other clean, flat surface, separating them so they don't stick together.
• Allow to cool completely.
• Store in an airtight container until ready to serve.
• Makes about 12 1-cup servings.
• It goes very quickly once kids get over the appearance - it looks rather like dry pet food! Adapted from partyfood.suite101.com

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SUGAR CONE CHRISTMAS TREES

Ingredients: Sugar cones, Green frosting, small candies, plastic knives

Give each child a sugar cone and plastic knife. Have the children frost their 'tree base'. You can get green frosting by mixing food coloring with white frosting.
After the tree is frosted, decorate with small candies. Keep, make a scene with the trees, or eat!
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REINDEER POOP (NO-BAKE COOKIES)
Ingredients:
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal -- not instant
1/2 cup chopped nuts -- optional

1. In a large saucepan, mix butter, sugar, milk and cocoa together.
2. Bring the mixture to a boil while stirring constantly. Boil for 1 minute.
3. Remove from heat and stir in the remaining ingredients.
4. Drop by the teaspoon-full onto wax paper and allow to harden.
5. They will set up in approximately 30-60 minutes.
6. This will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Make 72...

You can enjoy with the kids... or  give out for gifts!  Put some in a zip-lock baggie and attach one of the  "Reindeer Poop" poems from the "Reindeer Theme" page.

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GIFT WRAPPED SNACKS (For a festive holiday touch)

In a large bowl, mix together such foods as dry cereal pieces, sunflower seeds, M & M's, raisins, nuts, and mini marshmallows.
For each child put a serving of the snack mix in the center of a holiday napkin.
Bring the sides of the napkin together and tie with ribbon.

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1. Line jelly roll pan, 15 1/2 x 101/2 x 1 inch, with waxed paper.
In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
 
2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
 
3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

FOR A SPECIAL TOUCH
Double-Dipped Candy Cane Wands: Dip candy canes into one kind of chocolate and allow to dry, then dip into a second chocolate, leaving part of the first chocolate show. A Better Crocker Recipe

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POPCORN WREATHS

Ingredients:
1/2 cups popped popcorn
2 cups marshmallows
2 Tbsp. milk
5 Tbsp. Lime flavored jello
1 cup red and green fruit flavored candies
 
1. Put popcorn in large bowl.
2. Melt marshmallows over low heat; stir constantly.
3. Add milk and jello; stir till jello is dissolved.
4. Take off of stove; stir in the candy.
5. Pour over popcorn; stir to coat evenly
6. Lightly grease your hands. Shape about 4 heaping Tablespoons popcorn mix into wreath shapes
7. Lay on waxed paper to cool down completely. Make wreathes out of the rest of the mix.
8. Store in an airtight container  Photo from Artists Helping Children

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SANDWICH YULE LOG (Looking for a fun but substantial snack? Try this...good for all ages!

1. Remove the crust from a slice of bread--any kind your kids like
2. Flatten the bread with a rolling pin and spread the bread slice with your children's favorite filling
3. Roll into a log--eat!

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JOLLY S'MORES

Ingredients for one:  2 grahna crackers, 1 Tablespoon peanutbutter, 1 Tablesoon marshmalllow creme, 1/2 chocolate bar

Spread pe4anutbutter with knife on 1 graham cracker square. Top the4 peanut butter with the chocolate bar. Spread the marshmallow creme on the4 remaining graham cracker square; place it marshamallow side down on the chocolate bar.

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Don't forget  fun and easy...

Holiday cookie cutter sandwiches

Star shaped cheese and Holiday crackers

Red and Green Christmas Chips and Salsa

Red and Green Apples

"Little Debbie" Tree shaped individual snack cakes 

Red and Green Grapes

Tomato Soup with Green Goldfish Crackers

Ice Cream with Strawberry Syrup and Green Sprinkles

Decorated cupcakes

Pepperoni and Green Olive Pizza (Christmas Colors)

Rice Crispy Treat Present: Take a treat and tie with Licorice String

Purchased or Homemade Christmas cookies

Peppermint ice cream

Hot Chocolate 

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If your looking for GOODIES THAT MAKE GREAT GIFTS click here!  You'll find such things as Tea mix, Cocoa mixes, Gourmet Apples, Colored sugar, tea stirrers and chocolate covered spoons!

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The page for  make a variety of DIPPED PRETZELS AND RECIPES WITH PRETZELS is Here...in it's own category!

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 REINDEER CHOCOLATE COVERED PRETZEL RODS (Pretzel rods with antlers)

Ingredients:
4 ounces chocolate vanilla or butterscotch-flavored almond bark--chopped
12 large pretzel twists
12 pretzel rods
24 miniature semisweet chocolate chips
12 red candy-coated chocolate candies
1 roll Betty Crocker Fruit by the Foot
Cherry or other flavor chewy fruit snack rolls
12 miniature green M & M's

 1. Place candy coating (Almond Bark) in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
 
2. Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
 
3. If necessary, re-warm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
 
4. To make reindeer...
Press on chocolate chips for eyes and red M & M for nose-- using melted candy coating.

• Cut scarf from fruit roll; attach to reindeer using candy coating.
• Press on green M & M for button using candy coating. Place on waxed paper. Let stand until coating is set.
• Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks. Really cute!

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M&M PURCHASE TIP

 When the Christmas Holidays are over--buy all the red and green  M&M candies you can. Often they are on sale at 50-75% off and you can use the red for Valentine's Day and save the green for St. Patrick's Day!

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Be sure to visit the Winter Snacks and Food Fun Page. Lots of Goodies that would also be great for this Holiday Season!

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HOLIDAY BEVERAGES

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