Reindeer Cookie Treats

These would be so much fun for the kids to help make and enjoy! I found this recipe here.

Reindeer Cookie Treats

12 miniature pretzels, halved
12 fun-size Almond Joy candy bars
12 miniature marshmallows, halved
Black decorating gel
12 red M&M’s miniature baking bits

Insert an end from two pretzel halves into each candy bar to form antlers. Gently press the cut side of two marshmallow  halves onto each candy bar for eyes; dot with decorating gel. For nose, attach an M&M to the top of each candy with decorating gel. Store in an airtight container. Yield: 1 dozen.

Pretzel Turtles

These little treats are so simple and yet taste soooo good!

Pretzel Turtles

20 small mini pretzels
20 Rolo Candies or Caramel Hershey Kisses
20 pecan halves

Preheat oven to 300 degrees. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Other Variations:

1. Peppermint Hershey Kiss with M & M Candies
2. Mint or Chocolate Hershey Kiss with M & M Candies

Heart Brownies

I found this recipe over at MarthaStewart.com. I love brownies!

Heart Brownies

Makes 12 hearts.

1/2 pound (2 sticks) unsalted butter, plus more for cake pan
2 1/2 cups packed light-brown sugar
6 ounces unsweetened chocolate, coarsely chopped
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Confectioners’ sugar, granulated sugar, cocoa powder, for coating bites

1. Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
2. Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
3. Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

Snickerdoodle Smoothie

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

Snickerdoodle Smoothie

6 ounces silken tofu

½ cup unsweetened almond or rice milk

¼ cup Date Honey

2 frozen bananas, peeled, sliced (about 2 cups)

1 tsp. cinnamon

1/8 tsp. nutmeg

Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.

Petite Pecan Pies

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

These make a fabulous appetizer or snack! My children love these, too!

Petite Pecan Pies

8 Medjool dates

8 pecan halves

Remove pits from dates. Stuff one pecan half into each date.

Banana French Toast

4 large eggs

1/2 very ripe banana, mashed

1/4 tsp. cinnamon

1 tsp. vanilla

1/4 cup milk

6 slices bread

Coat a skillet with non-stick spray or a bit of oil and set over medium high heat. In a shallow bowl (I like to use a glass pie plate.) Whisk the eggs, banana, cinnamon, vanilla, and milk together. Dip bread into mixture and flip over, coating both sides. Cook each side until golden brown.

This recipe is adapted from the French Toast recipe in Jessica Seinfeld’s delightful cookbook, Deceptively Delicious. My girls love this recipe, even Laura, who has never been a fan of traditional French Toast asks for seconds on these!

Ranch Veggie Pizza

We love this pizza! Perfect for warm weather, potlucks, luncheons – really anytime!!

Ranch Veggie Pizza

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Honey Crisps

1/2 cup powdered sugar
1/2 cup honey
1/2 cup peanut butter
1 1/2 cups crispy rice cereal
1/2 cup raisins
1/2 cup multi-colored sprinkles

Place a piece of waxed paper on a cookie sheet. Combine powdered sugar, honey and peanut butter in a bowl and mix well. Stir in cereal and raisins. Using hands, shape mixture into 1 inch balls. Roll balls in sprinkles and place on cookie sheet. Refrigerate for 1 hour. Store in a covered container. Makes about 30.