Rice Krispie Wreaths
|Photo Credit: SoxandCandy|
- 6 cups Rice Krispie cereal
- 1 - 10 oz bag of mini marshmallows
- 3 Tbsp of butter
- 1 Tbsp green food coloring (more if using liquid)
- 1 cup sweetened coconut
- Red Icing (for decoration)
- Line cookie sheets with waxed paper.
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in the food coloring.
- Add coconut and Rice Krispies. Stir until well coated.
- Using a 1/4 cup measuring cup (coated with non-stick spray), scoop the mixture onto the wax paper. With your hands (coated), shape the scoops to form wreaths.
- Use the icing to put bows or other decorations on your wreaths.
- Allow to set. Treats are best served on the same day they are made.
|Photo Credit: Delish|
Elf on the Shelf-Inspired Mischief Munch
- 2 cups French Toast Crunch cereal
- 1 cup Cookie Crisp cereal
- 2 2/3 cup Life cereal
- 1 cup mini marshmallows
- 1/2 cup red and green M&Ms
- 12 oz. white chocolate
- 2 Tbsp holiday sprinkles
- 1/4 cup mini chocolate chips
- In a large bowl, combine all cereals, mini marshmallows and M&Ms.
- Melt white chocolate in a microwave-safe bowl, in 30-second intervals, stirring in between. (Ensuring not to burn it.) Then pour over cereal mixture, stirring to coat everything.
- Transfer mixture to a parchment-lined baking sheet, top with holiday sprinkles and mini chocolate chips, and refrigerate until firm, about 25 minutes.
|Photo Credit: The Bearfoot Baker|
Source: The Bearfoot Baker
- 2 boxes pound cake mix (and whatever ingredients the box calls for)
- Heart cookie cutter
- Red and green food gel color
- Loaf pan
- Green frosting
- Red heart sprinkles
- Mix one box of pound cake following the directions on the box. Add a few drops of red food coloring at a time, until you get the red color you like.
- Once the cake is baked, let it cool and the then cut into even slices.
- Then use the heart shaped cookie cutter to cut out as many hearts as it takes to lay them face to face from one end of the pan to the other end.
- Make sure it is a snug fit, but leave room at each end for the green cake mix.
- Mix the second cake, and add some green food coloring.
- Pour the green batter around the heart cutouts.
- Tap the pan on the counter so that the batter will fall down the sides of the hearts.
- Bake it according to the package directions.
- Next, frost the cake with green frosting and add some heart sprinkles.
|Photo Credit: Delish|
Oreo CoalSource: Delish
- 40 Oreos
- 1 - 8 oz. block of cream cheese, softened
- 16 oz. chocolate almond bark
- 1/3 cup cocoa powder
- Using a food processor, grind Oreos into crumbs. Transfer crumbs to a medium bowl and add cream cheese. Use a fork to mix until well combined.
- Using about 1 Tbsp of the mixture per ball, form misshapen balls of the Oreo mixture.
- Place the balls on a plate, and place the plate in the fridge for about 30 minutes to an hour to firm up.
- Microwave the almond bark in 15 second increments, until melted and smooth (ensuring not to burn it).
- Using a fork or toothpick, dip each ball into the melted chocolate, and set onto parchment paper.
- Let the chocolate firm up and then dust the balls with cocoa to complete the "coal" look.
- Store the balls in the fridge until ready to serve.
|Photo Credit: Sally's Baking Addiction|
Peppermint Crunch Puppy ChowSource: Sally's Baking Addiction
- 5 cups Rice Chex cereal
- 10 oz white chocolate almond bark
- 1 cup crushed candy canes
- 1 cup confectioners' sugar
- Pour the cereal into a large bowl.
- Melt the almond bark, and pout it over the cereal. Stir until the cereal is completely covered.
- Fold in the crushed candy canes.
- Pour the confectioners' sugar into a zipped-top bag. Then pour the chocolate covered cereal into the bag.
- Seal the bag and shake until all the cereal is coated with the sugar.
- Store at room temperature for up to two weeks.
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1165 Jeffries Road Osage Beach, MO 65065
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