M&M Nativity Legend- Recipe and Printable

Picture and Recipe from www.mycomputerismycanvas.com

Start by lining a cookie sheet with wax paper, then fill the sheet completely with square pretzels. Top each pretzel with a peppermint Hershey Kiss. Heat your oven to about 170 degrees and WATCHING CLOSELY warm them for 5 to 6 minutes. You want to soften the Kiss, not melt it (or it turns into a big mess)! When it's soft (but is still holding it's "kiss" form), you can drop and slightly press an M&M on top. Chill for 5 to 10 minutes to set, wrap in a cello bag with ribbon, attach the M&M Nativity Story and you're done!

Click HERE and get a cute printable to go with these.

Eye Ball Cupcakes

Eye Ball Cupcakes
Recipe www.brightideas.com

• 1 box (18.25 oz.) your favorite cake mix
• 1 can (16 oz.) vanilla frosting
• 1 tube (6 oz.) blue decorating icing
• 1 tube (0.68 oz.) red decorating gel
• 24 M&M’S® Brand Peanut Butter Chocolate Candies
• 24 paper cupcake liners
• 2 regular-size cupcake pans

• 1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
• 2. Prepare the cake mix according to the package instructions. Fill cups with 2/3 cup of batter. Bake for 18-21 minutes.
• 3. Remove pans from oven, transfer to a wire rack, and let cool completely.
• 4. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M’S® Brand Peanut Butter Chocolate Candies in the center of each blue circle.
• 5. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.

Spider Cupcakes

Spider Cupcakes
From www.brightideas.com

• 1 box (18.25 oz.) Devil’s Food cake mix
• 1 can (16 oz.) dark chocolate frosting
• 1 can (10.5 oz.) chocolate sprinkles
• 24 large marshmallows
• ¼ cup M&M’S® Brand Chocolate Candies
• 48 red or black licorice laces
• 1 toothpick

• 1. Prepare the cake mix according to the package instructions.
• 2. Line cupcake pans with paper-liners. Fill each cup with 2/3 cup of batter.
• 3. Bake in a preheated 350°F for 18-21 minutes. Transfer to a wire rack, and cool completely.
• 4. Reserve 2 tablespoons of the chocolate frosting in a resealable plastic bag.
• 5. Spread the tops of the cupcakes with the remaining frosting. Then, coat the tops with the chocolate sprinkles.
• 6. Cut the marshmallows in half crosswise. Using the reserved frosting, attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies. Then, attach another marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies for the mouth.
• 7. Cut each licorice lace into four equal pieces. Press four holes into 2 sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs, 8 pieces per cupcake.

Trix on Sticks

Trix on Sticks!
From www.keephomesimple.blogspot.com

This is such a fun recipe for kids!

It's pretty much just Rice Krispies treats...minus the Rice Krispies.

Supplies needed:

1 box of Trix cereal {10.7 oz.}

1 bag of small marshmallows

1 stick of butter {you won't use it all}

1 pkg of mini jumbo sticks {tongue depressors}

In a microwave safe bowl, add 1 pkg of small marshmallows and 3 Tbs of butter.

Cook for 3 minutes on high

{keep your eye on it - every microwave is different}

Next, butter your spatula.

It makes stirring all that stickiness SO much easier.
Add about 3/4 of the box of Trix cereal to the bowl of warm marshmallow-e goodness and stir well.

Let the Trix mix cool for about 10 minutes

{The balls stick together better when the marshmallow has cooled a bit.}

While you're waiting, butter a pan to place the finished balls on.

When you're ready to start, butter your hands so the mixture doesn't stick to you either.

{**Tip: re-butter your hands after each ball.}
Grab a fistful of Trix mix, roll it into a firm ball in your hand, then stick a stick in the middle of it.
Place it on your pan and that's it!

* I think these would even be cute as Trix balls without the sticks

Veggie Cheese Soup

Veggie Cheese Soup
Recipe from Taste of Home

Ingredients

• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 small red potatoes, cut into 1/2-inch cubes
• 2-3/4 cups water
• 2 teaspoons reduced-sodium chicken bouillon granules
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3 cups frozen California-blend vegetables, thawed
• 1/2 cup chopped fully cooked lean ham
• 8 ounces VELVEETA Pasteurized Prepared Cheese Product cubed

Directions

• In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
• Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 115 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 682 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g protein.

Layered Pasta Salad

Layered Pasta Salad
Recipe from Kraft Recipes

3 cups medium shell pasta, cooked, drained

1 large Red onion, sliced

1 pkg. (10 oz.) frozen peas, thawed, drained

1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped

1/2 cup KRAFT Real Mayo Mayonnaise

1/2 cup KRAFT Ranch Dressing

1 cup KRAFT Natural Three Cheese Crumbles

1 cup halved grape tomatoes

LAYER first 4 ingredients in 3-qt. clear serving bowl.

MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover.

REFRIGERATE several hours or until chilled. Toss gently before serving.