Peppermint Twist    
 
 
Ingredients:
Red-Red Icing Color
Mini Gingerbread Boy Icing Decorations
Buttercream Icing
Ready-To-Use White Rolled Fondant
Bake and cool cupcake. Ice smooth with white buttercream icing.

Tint a 3 in. ball of fondant red. Roll fondant 1/8 in. thick and cut into stripes. Narrow stripes are 1 1/2 in. long x 1/8 in. wide; wide stripes are 1 1/2 in. long and 1/4 to 3/4 in. wide. Position stripes on cupcake.

To make ruffled ties on sides of cupcake, roll white fondant 1/8 in. thick and cut two 1 1/4 wide x 3 1/2 long strips. Ruffle strips at one end and pinch around a lollipop stick trimmed to 2 1/2 in. Insert strips on sticks in cupcake; secure with buttercream. Attach gingerbread icing decoration to center of cupcake with icing.

(Could also use strips of folded gum/fruit rollups for decorations!)

Borrowed from www.wilton.com

Snow Much Fun   
 
Ingredients:
Black Icing Color
Buttercream Icing
Roll Out Cookie Dough
spice drops
mini candy coated chocolates
pretzel sticks
granulated sugar
Roll out dough. Use large opening of tip 1A to cut heads; bake and cool.

Ice heads smooth and pipe tip 3 dot eyes and mouth. Cut orange spice drop for nose and position. Bake and cool cupcakes; build up icing to form body.

Insert lollipop stick in cupcake leaving 1 1/2 in. extending. Attach head to body and lollipop stick with icing.

To make hats, roll spice drops on surface dusted with granulated sugar and cut into hat shape; attach to head and lollipop stick with icing. Position mini candy coated chocolate buttons.

To make brooms, roll out yellow spice drops on surface dusted with granulated sugar and cut bristles with scissors; attach to end of pretzel stick and insert in cupcake

Borrowed from www.wilton.com

Prep Time: 40 min ; Start to Finish: 55 min     
Makes: 32 cookies 

Just shape the Create 'n Bake cookie dough into a triangle log and slice for fun reindeer cookies ready in a flash.

1   roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
1/4   cup all-purpose flour
1   cup vanilla ready-to-spread frosting
64   small pretzel twists
64   semisweet chocolate chips (about 1/4 cup)
16   gumdrops, cut in half

1.Heat oven to 350F. In large bowl, break up cookie dough; work flour into dough until well blended. Shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2.With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheet.

3.Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4.Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.

www.Pillsbury.com

RUDOLPH THE RED NOSED CUPCAKE



RECIPE INGREDIENTS:
 A cooled cupcake (baked from your favorite recipe) Chocolate frosting 
 Round, red lollipops (we used a Blow Pop) 
 M&M's candies 
 Black decorators' gel frosting 
 Pretzels 
 Red shoestring licorice 
1. To make one, first frost a cooled cupcake (baked from your favorite recipe) with chocolate frosting.

2. Unwrap a round, red lollipop (we used a Blow Pop), trim the stem slightly, and stick it into the center of the cupcake for Rudolph's very shiny nose.

3. For eyes, set 2 M&M's candies in place, then dot them with black decorators' gel frosting. Carefully break large thin pretzels into antler shapes (this may take some practice!) and insert them into the top of the cupcake. Finally, add a short piece of red shoestring licorice for a mouth.
Courtesy: FamilyFun.com

REINDEER RITZ

Recipe Rating:
Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings, 3 topped crackers each


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
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6 RITZ Crackers
2 Tbsp. peanut butter
12 raisins
3 maraschino cherries, halved
6 pretzel twists, halved

SPREAD crackers with peanut butter for "reindeers' heads." Add raisins for "eyes," cherry halves for "noses" and pretzel twist pieces for "antlers."


KRAFT KITCHENS TIPS

Substitute
Prepared as directed, substituting PHILADELPHIA Whipped Cream Cheese Spread for the peanut butter.

WWW.KRAFTFOODS.COM

Cake Bites (awesome for parties)
Courtesy DVO.com



DVO.com

There is a video of how to make these at the link.

Makes 40-50 Cake Bites

Recipe by Kathy Oaks

   1 devil's food cake mix
   3 eggs
   1 1/4 cups water
   1/2 cup oil
   1/4 cup butter
   6 ounces cream cheese
   2 1/2 cups powdered sugar
   1 teaspoon vanilla
   Milk, enough to make a good frosting
   Dipping chocolate


Directions:

      Make cake according to directions on box and bake as directed. While baking mix together butter, cream cheese, vanilla, and milk to make a frosting. When cake is done dump immediately into a large bowl with the cream cheese frosting (or store bought frosting) and mix it all together while still hot (it will be a little mushy). Refrigerate overnight. Roll into balls and dip in melted dipping chocolate. If balls are sticky I put them in freezer bags and flash freeze them until I'm ready to dip. They will freeze beautifully for months before they are dipped, just let them thaw for about 5 minutes before dipping to prevent cracking. Once cake bites are dipped do not refrigerate or freeze, just eat them!

*You can also use cream cheese frosting that you buy at the store.

**German chocolate cake mix mixed with German chocolate frosting and dipped in milk chocolate is also very tasty.

Your welcome - they will be fun for my kids to make (they are all teens) during the Christmas break - it will keep them busy and me full.