Want to dazzle your friends and family over Christmas break with your cooking skills, but may not be the best in the kitchen? These fun and delicious holiday recipes will make the season bright!

REINDEER COOKIES

by Maddie DesNoyer & Christina Ambrozy both ’16

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup smooth peanut butter
• 2 eggs
• 1 teaspoon vanilla extract

• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 48 small pretzel twists, or as needed
• 72 chocolate chips, or as needed

1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
3. Roll dough into 24 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
4. Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

HOLIDAY PUPPY CHOW

by Kaitlin Nemeh & Lauren Thom both ’18

Ingredients:

Amounts for one bag of cereal- adjust to taste

1 box Rice Chex cereal

8, 2”X1” cubes melting white chocolate

6 handfuls crushed peppermints

1 cup powdered sugar

Directions:

1. melt white chocolate cubes in a saucepan on low heat for 10 minutes or until smooth.
2. Pour bag of cereal into a large mixing bowl and fold in the melted chocolate.
3. Add the powdered sugar and crushed peppermints to the bowl.
4. Mix until each cereal piece is evenly coated.
5. Add more of any ingredient according to taste.
6. Serve and enjoy!

HOLIDAY FROSTED FLAKE TREATS

by Kaitlin Nemeh ’18

INGREDIENTS

• 3 tablespoons butter
• 4 cups Miniature Marshmallows
• 6 cups Frosted Flakes cereal

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add in green food coloring until desired color. Remove from heat.

2. Add Frosted Flakes cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture pan coated with cooking spray. Cool. Cut into squares. Best if served the same day.

CINNAMON ROLL CASSEROLE

by Zoe Evans ’17

What you need:

Two tubes of refrigerated cinnamon rolls with icing

4 Tbsp. butter, melted

6 eggs

½ cup milk

2 tsp cinnamon

2 vanilla

1 cup maple syrup

Steps:

1. Pour melted butter on the bottom of a large baking dish.
2. Cut each cinnamon roll into 8 small pieces.
3. Whisk together eggs, milk, cinnamon, and vanilla.
4. Place the cut cinnamon roll pieces into a the pan and pour the eggs, milk, cinnamon, and vanilla over it.
5. Pour the maple syrup over the entire mixture and put in the oven at 375 F for 25 minutes
6. Take out of the oven and let cool for 5 minutes
7. Pour the icing over the the french toast, cut and serve
8. Refrigerate when done.

DRIZZLED POPCORN

by Liz Bigham ’18

A delicious sweet and salty treat that is perfect for the holidays.

Ingredients:

Wax paper

2 bags of butter popcorn

1 cup of green candy melts

1 cup of red candy melts

1 bag of mini Christmas M&Ms (optional)

A pinch of sprinkles (optional)

Directions

1. Set out wax paper on a large, flat surface
2. Microwave both bags of popcorn for about 2 minutes 30 seconds and spread it onto the wax paper.
3. Pick out as many kernels as possible (careful they will be hot).
4. Put the melts in bowls and microwave them for 30 second intervals.  After 30 seconds, take the melts out and stir quickly, then put them back in the microwave.  Do this 2-3 times until a liquidy consistency is reached.
5. After the consistency is good, immediately drizzle the melt onto the popcorn with a fork.  The chocolate should be equally covered throughout the popcorn.
6. Add on M&Ms and sprinkles
7. Serve in a bowl or individual bags.
8. Enjoy!

CHOCOLATE STRAWBERRIES

by Erykah Benson ’17 and Zoe Jackson & Hadley Diamond both ’16

You will need:

• Green candy melts (sold at JoAnn fabrics)
• sprinkles
• oreos
• strawberries

1. Melt the green candy melt in a Wilson Chocolate Pro, or microwave it according to the directions.
2. Wash the strawberries and cut the tops off.
3. Take the tops off the oreos, placing them icing side up.
4. Dip the strawberries in the icing and immediately place them on the oreos.
5. Place the strawberry on the oreo.
6. Add sprinkles.
7. Enjoy!