Ho-Ho-Holiday Recipes!

Ingredients

3 tablespoons butter or margarine

4 cups Miniature Marshmallows

6 cups puffed rice cereal

Canned frosting or decorating gel (optional)

Instructions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

2. Add puffed rice cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

4. Decorate with additional frosting, if desired.

5. Enjoy!

Ingredients

1 stick of butter

2 cups diced onions

2 cups diced celery

2 chopped apples

1 tablespoon minced sage

1 tablespoon minced thyme

3 cups chicken broth

2 eggs

¼ cup chopped parsley

16 cubes white bread

Instructions 

1. Preheat the oven to 375 degrees F. 

2. Melt butter in a large skillet over medium heat. Add onions, celery, apples, sage and thyme; season with salt and pepper and cook 5 minutes. 

3. Add chicken broth and bring to a simmer. 

4. Whisk eggs with chopped parsley in a large bowl; add cubed stale country white bread, then pour in the vegetable-broth mixture and toss. 

5. Transfer to a buttered 3-quart baking dish and dot with more butter. 

6. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

Ingredients

12 oz. semisweet chocolate, chopped

12 oz. white chocolate, chopped

1/2 tsp. peppermint extract

8 candy canes, crushed

Instructions

1. Line a baking sheet with parchment paper. 

2. Fill the bottom of a large pot with 3” water and bring to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. 

3. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes. 

4. Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.