From our table to yoursPublished 8:22am Sunday, December 23, 2012
1 box of brownie mix
1 bag of pretzels
1 bag of mini M&Ms (red and green preferred)
1 tube of white frosting (or use powdered sugar and milk to make a small amount of homemade frosting)
1 package of chocolate almond bark
eggs (for brownies)
vegetable oil (for brownies)
Reindeer head: Bake brownies according to box. Let cool and cut into triangles. Remove brownies from cooking pan and allow space for each reindeer to have antlers.
Antlers: Warm pieces of almond bark on stove until creamy. Dip one edge of pretzels into chocolate and put in place on reindeer head. Be generous with the chocolate so it can act as a paste. Be sure to let the chocolate harden in place before moving the reindeer.
Face: With the frosting, place two dots below antlers for eyes and one on the tip of the brownie for the nose. Place M&Ms on top of frosting.
— Brandi Hagen
1 box dark chocolate cake mix
1 cup coffee; strong brewed
1/3 cup oil
Preheat oven to 325 and fill cupcake pan with liners. Begin by brewing the coffee double strength, then allow it to cool before adding to the mix. Once the coffee has cooled combine all ingredients in a large bowl. The coffee is replacing the 1 cup of water the cake mix calls for. Fill liners 2/3 way full; bake for 20 minutes.
Salted caramel frosting
3/4 cup unsalted butter; softened
2 cups powdered sugar
1/2 cup caramel sauce
1 teaspoon sea salt
Beat softened butter until fluffy (about 2 minutes). Slowly add powdered sugar and mix until fully incorporated. Turn mixer off then add in caramel sauce and sea salt, mix for 3 minutes or until light and fluffy. Top with extra caramel sauce and sea salt if desired.
— April Miller
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 tsp. vanilla
1 bag chocolate stars or kisses
1 bag butterscotch morsels (optional)
Cream together butter and peanut butter. Gradually add sugar and brown sugar. Then add the egg and vanilla. Mix together in a separate bowl the flour, baking soda and salt. Then mix it with the wet ingredients. Shape dough into balls, then roll in some sugar. Bake at 350 degrees for 8 minutes. Remove from the oven and place chocolate star on top, pressing down until the cookie cracks around the edge. Then put six butterscotch morsels around the outside of the chocolate star making sure that the pointed part goes into the dough (optional). Return to oven and bake 2 to 5 minutes until golden brown.
— Butterscotch option by Buck Monson (original recipe by Mollie Monson)
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
Large marshmallows, cut in half horizontally
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
Cream together butter and sugar until light and fluffy. Add egg, milk and vanilla and beat until well combined. Add flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until bookies begin to spread and become firm, 10 to 12 inches.
Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until the marshmallow is covered.
2 cups powdered sugar
1/2 stick unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Place powdered sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla and whisk until well combined.
When looking for some new recipes for my Christmas treats this year, I came across this one on the Martha Stewart website. I tried them, and they have been a big hit at my house! Great for any occasion.
— Sarah Stultz
1 box of funfetti cake mix
2 cups nonfat plain yogurt
1 cup fat free Cool Whip
Mini graham crackers or animal crackers
Mix yogurt and Cool Whip with dry cake mix. Keep in the fridge until ready to serve. Serve with mini graham crackers or animal crackers for dunking.
This recipe is so easy and delicious. You don’t even have to prepare the cake, just dump the dry mix into a bowl and add the yogurt and Cool Whip. My sister found it on Pinterest and made it for a party last summer. It’s also fun to pick out the holiday-themed funfetti cake mixes. The one I used for the photo is the Christmas version with red and green sprinkles. I’ve also made it for Halloween with funfetti mix that had orange and black sprinkles.
— Kelli Lageson