OREO Truffle Balls:

Yield: 48 Ingredients 39 Oreos, divided (Orignal NOT Doublestuff. This is one entire 15.5 oz pkg) 1 (8 oz) pkg cream cheese, softened 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted Directions Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor (entire cookie, DON'T remove cream filling) and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl along with cream cheese and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls then align on prepared cookie sheet. Place truffles in freezer for 10 minutes. Meanwhile crush remaining 3 Oreos. Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off. Return to baking sheet, immediately sprinkle tops with remaining crushed Oreos then allow chocolate to set. Store in an airtight container in refrigerator. Top with crushed candy cane for a holiday look.

Fruit and Marshmallow Grinch Santa Hat:

Ingredients: -mini marshmallows -grapes -strawberries -bananas

Directions: - Cut the banana into inch slices -Cut off the tops of a the strawberries. -On a toothpick, layer a grape then slide a slice of banana on next. Add the strawberry on top of the banana and to finish the hat, on the of the strawberry put the mini marshmallow and you have a grinch hat!

Mini Marshmallow Strawberry Banana Grape Toothpick

Grinch Chocolate Chip Cookies:

Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/2 cup butter or margarine, softened 1/4 to 1/2 teaspoon mint extract 6 to 8 drops green food color (or until desired green) 1 egg 1 cup creme de menthe baking chips (or crushed Andes Mints or mint M&Ms) 1 cup semisweet chocolate chunks or chocolate chips Directions: 1. Heat oven to 350F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. 2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

M&M Cookies {Christmas Style}

Yield: 2 1/2 dozen Ingredients 2 1/4 - 2 1/2 cups all-purpose flour (for a thicker cookie use 2 1/2) 2 tsp cornstarch 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup salted butter, chilled and diced into cubes (about 1/2-inch) 1 cup packed light-brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2 tsp vanilla extract 1 (11 oz) bag Christmas M&Ms Directions Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional). Scoop dough out 2 Tbsp at a time and shape into a ball, transfer to a Silpat lined or buttered cookie sheet - fitting 8 per sheet. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight Snowman Mini Donuts: container. Ingredients Mini Powdered Donuts Candy Corn Mini Chocolate Chips White Frosting Instructions 1. Press the big end of a candy corn into the hole of the mini powdered donut for the nose. 2. Use the white frosting to adhere the mini chocolate chips onto the mini powdered donut for the face.

Christmas Reindeer Mini Donuts: Ingredients Chocolate Frosted Mini Donuts Peanut M&M's Round Pearl Sprinkles Mini Pretzel Twists Instructions 1. Press a red peanut M&M into the hole of the chocolate frosted mini donut. 2. Press two round pearl sprinkles into the chocolate frosted mini donut for the eyes.

Mini Sausage Wreath:

Ingredients Mini Sausages Refrigerated Crescent Dough Rolls Red Bell Pepper Diced Rosemary 1/3 cup Butter 1/2 cup BBQ Sauce 1/2 cup Whole Berry Cranberry Sauce Instructions 1. Preheat the oven to the temperature specified on the package of Refrigerated Crescent Dough Rolls. Drain the liquid off of the mini sausages. 2. Unroll the crescent dough and separate at the perforations to create 4 rectangles. Press together the remaining perforation in each rectangle. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips making a total of 32 strips. 3. Wrap one strip of dough around each mini sausage. Lay out the crescentwrapped sausages with their sides touching on an ungreased cookie sheet in a circle forming a wreath shape. 4. Bake for 11-15 minutes or until golden brown. Melt 1/3 cup of butter and brush the butter on top of the crescent-wrapped sausages. Sprinkle the rosemary on top of the butter. Cut a red bell pepper into a bow shape for garnish. Combine the BBQ sauce and cranberry sauce in a small saucepan over low heat, stirring until heated 5.

Ham and Cheese Balls: through. Serve with wreath for dipping.
Ingredients: 8 oz. (2 cups) finely shredded Swiss cheese 1 1/2 cups (about 8 oz.) chopped cooked ham 1/4 cup sliced green onions 2 tablespoons honey mustard 2 (12-oz.) cans Pillsbury Grands! Jr. Golden Layers refrigerated buttermilk biscuits 1 egg, beaten 1 tablespoon sesame seed or poppy seed 2 tablespoons diced red and green bell pepper, if desired Directions: 1. Heat oven to 375F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine cheese, ham, onions and mustard; mix well. 2. Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round. 3. Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture. 4. Arrange 8 balls, seam side down and sides almost touching, to form ring on sprayed cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed. Bake at 375F. for 18 to 25 minutes or until golden brown. Carefully slide wreath

5.

Salt-Dough Ornaments:
Ingredients: - 4 cups all purpose flour - 1 cup of salt - 1 cups of water -cake food coloring (wilton) Directions: 1. Preheat oven to 300 degrees F. 2. Mix flour and salt well. Gradually add water*, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable. 3. Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. 4. With a toothpick make a hole in the top of the ornament for threading string. 5. Bake at 300 degrees F until hard, about 1 hour. Decorate with paint and varnish to preserve. *Use wilton food coloring if you do not want to paint the ornaments. Cinnamon Applesauce Ornaments: Ingredients: - 1 cups applesauce - 2 cups cinnamon

Directions

1.
2. 3. 4.

Mix applesauce and cinnamon together until it is thick enough to hold a form when cut into cookie cutter shapes. Dust surface and hands with cinnamon before handling the dough. Roll the mixture until inch on a flat surface and cut into cookie cutter shapes. Place cookie shapes on a cookie sheet to dry for 3 to 4 days depending on the size and thickness of the cookies. If using as a hanging ornament, make hole with toothpick before drying.

To get them dry quicker, bake on an ungreased cookie sheet at 150 degrees for one hour. Remove from the cookie sheets and bake on the oven racks for another hour and a half.

angels bells Blitzer bows candles candycane card cards caroling celebrate celebrate chestnuts chimney christmastree coal Comet cookies Cupid Dancer

Donner eggnog Elf elves FelizNavidad festival Frosty fruitcake garland gifts gingerbreadman greetings holiday holly hotchocolate iceskates icicles jackfrost jinglebells jolly

kriskringle lights merry merry milk mistletoe MrsClaus Noel NorthPole nutcracker ornaments party pinecones poinsetta popcorn Prancer presents redandgreen reindeer ribbon

Rudolph SaintNick Santa Scrooge season seasonsgreetings sled sleigh sleighbells snow snowflakes spirit star stocking stuffers stockings sugarplum tidings tinsel toys tradition

twelvedaysofxmas unwrap vacation Vixan workshop wrappingpaper wreath yule yuletide

On the next few pages is a banner for the holidays. Color the banner any way you want to. Then cut out the triangles on the line and hole punch in the dots. String the banner to
spell Happy * Holidays!

P A

The snowflake goes in between Happy and Holidays.

Color, Cut, and Build your own elf!