1 quart pineapple juice
1 package (2 qt) lime Kool-aid
1 qt lime sherbet
2 quarts ginger ale
Mix Kool-aid in punch bowl.
Add pineapple juice.
Just before serving, add sherbet by spoonfuls.
Add ginger ale.
For red punch, use raspberry Kool-aid and sherbet.
Candy Cane Cocoa
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready in: 15 minute
4 cups milk,
3 ounces semisweet chocolate, chopped,
4 peppermint candy canes, crushed,
4 small peppermint candy canes,
1 cup whipped cream
In a saucepan bring the milk to a simmer.
Add the chocolate and the crushed peppermint candies Whisk
Divide hot cocoa between four mugs
Garnish with whipped cream
Serve with a candy cane
Makes: 5 dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready in: 30 minutes
½ cup butter, softened,
4 cups shredded Cheddar cheese,
2 cups all-purpose flour,
1 teaspoon salt, ¼ teaspoon ground red pepper (optional)
Preheat oven to 400 degrees F (200 degrees C).
Grease a cookie sheet.
In a large bowl cream butter and cheese.
Stir in flour and salt; mix well.
Lightly flour a surface roll the dough out to ½” thick.
Cut into 2-inch strips and
sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 ½
inches apart. Bake in preheated oven for 10 to 15 minutes, or until crisp.
Makes: 24 servings
Ingredients: 16 ounces white chocolate, chopped, ¾ cup
crunchy peanut butter, 1 cup milk chocolate chips
Directions: Butter a 10x15 pan. Set aside. Place white
chocolate in a medium-sized microwave-safe bowl.
Microwave on High until melted, stirring frequently. Stir
in peanut butter. Spread into prepared pan. Drizzle
with melted milk chocolate chips, stirring through mixture
to create a marbled effect. Let stand until set. Break
into bite-sized pieces.
1 cup Butter or margarine
1/2 cup Sugar, powdered; sifted
1 teaspoon Vanilla
2 1/2 cup Flour; sifted
1/4 teaspoon Salt
3/4 cup Pecans, chopped
Cream butter in large bowl.
Add sugar and cream together until light.
Stir in vanilla.
Sift flour and salt; mix in.
Stir in nuts. Shape into balls.
Place on ungreased cookie sheet.
Bake 15 minutes at 350.
Roll in powdered sugar straight out of oven.
Roll again when cool.
Makes about 36 cookies
8 cups popped corn
1/3 cup melted butter
1 package any flavor gelatin
1. Place popcorn in clean sack.
2. Pour butter over popcorn, close sack, and shake well.
3. Sprinkle gelatin over
popcorn, close sack, and shake well.
Christmas Gift Jar for Fruity Popcorn
To make this gift jar. you will need: any clean, clear
glass jar with wide mouth (mayonnaise jar is good), Christmas wrapping paper or
old Christmas cards, scissors, green or red felt (optional), pencil, glue, and
ribbon or bow.
1. Cut out pictures from wrapping paper or cards; glue
to sides of jar.
2. Trace around lid onto felt, then cut out and glue to
top of lid (optional).
3. Fill with Fruity
Popcorn or other treats; tie with ribbon or put bow on top.
Easy French Toast
1 1/4 cups egg nog (non-alcoholic)
8 slices bread
Pour egg nog into shallow bowl.
Dip bread into egg nog.
Cook bread in hot greased skillet or griddle until golden
brown on both sides.
Serve with syrup or powdered
1/2 cup sugar
4 cups boiling water
3 whole allspice
6 whole cloves
1 tablespoon ground ginger
1 piece stick cinnamon 1” (2.5 cm) long
1/3 cup orange juice
2/3 cup lemon juice
- Pour sugar into 2 cups boiling water; boil 5 minutes.
- Add spices; cover and let stand 1 hour.
- Add remaining water and fruit juices; mix well, then
- Reheat to boiling. Serve
Holiday Ice Cubes
1 package (.13 ounces) cherry or lime flavored drink mix
1 bottle (2 liters) lemon lime soda
Make drink mix according to package directions
Pour it evenly into 2 ice-cube trays and place in freezer until ice
cubes are solid
Put ice cubes in glass, then pour soda over them.
1 package caramels
1 package marshmallows
1/2 box crisp rice cereal
Unwrap caramels and place in heavy saucepan. Melt caramels
over low heat, stirring constantly.
Pour cereal into deep bowl.
Stick fork into marshmallow, dip marshmallow into caramel
sauce, then into cereal. Place finished candies on waxed paper.
Eat at room temperature, but refrigerate to keep fresh.
Make with adult help
1 2/3 cups flour
2 eggs, beaten
1 tsp. baking powder
1 cup sour cream
2 Tbsp. sugar
1/2 tsp. salt
1 cup powdered sugar
1 cup oil for frying
In large bowl, combine all ingredients except powdered
sugar and oil.
In frying pan, heat oil to medium heat.
Carefully place dough into oil, 1 Tablespoon at a time.
Fry 3 - 5 minutes or until golden brown all over.
Carefully remove doughnuts from oil and place on paper
towels to drain.
Gently roll warm doughnuts in powdered sugar and set aside.
KWANZAA BAKED PLANTAINS
4 - 5 ripe, large plantains
1/2 tsp. cinnamon
1/2 tsp. nutmeg (optional)
1/3 cup brown sugar
1/4 cup butter or margarine, melted
Preheat oven to 350 F.
In small bowl, combine sugar, spices,
and butter and stir to combine.
Wash plantains and cut in half lengthwise.
Place in baking dish, peels facing down.
Drizzle sugar mixture over plantains.
Bake for 30 minutes or until soft.
Chex Party Mix
Aluminum foil pie tin (mark boys' names on each tin)
Dry: Corn Chex, Rice Chex, Wheat Chex, Cheerios,
Pretzels, Crispix, Nuts, etc.
1/2 cup butter,
9 Tbs. Worcestershire,
2 1/2 Tbs. Garlic Salt
Ask the boys to each bring one of the "dry" ingredients for
Chex mix, just like at the First Thanksgiving.
Put them in bowls with measuring cups and spoons for
scoops. Let each boy select the ingredients he wants in an aluminum pie tin
while the leader makes the sauce.
Dribble sauce over each boy's mixture and heat it in an
oven at 250°F for about 1 hour. Cool and serve.
CANDY CANE REINDEER
Southern NJ Council
Brown or green pipe cleaner
Red pom pom
Cut pipe cleaner in half.
Cut one half in half again.
Twist pipe cleaners to from antlers.
Glue on eyes and nose.
DON'T UNWRAP PLASTIC FROM
AROUND CANDY CANE.
CARAMEL MARSHMALLOW TREAT
1 lb Kraft caramels
1/2 cube margarine
1 can Eagle brand sweetened condensed milk
1 package large marshmallows.
Stir in a double boiler caramels, margarine and condensed milk
Dip marshmallows in caramel mixture with fork, roll in rice
crispies and cool.
1 tbsp shortening
4 cups puffed oat cereal
3 tbsp butter or margarine
3 cups miniature marshmallows
1/2 tsp vanilla
Grease cookie sheet with shortening. Empty puffed oat cereal
onto cookie sheet.
Heat miniature marshmallows over low heat. Stir constantly
until they melt.
Remove from heat and stir in vanilla.
Pour mixture over cereal and stir with tablespoon until
Butter your hands and shape the coated cereal into 6 Christmas
Cut gumdrops with scissors and decorate trees with the slices.
These can be made in a jiffy, but need to be chilled.
Make a few ahead of time so the boys can taste it.
Make a batch (or two) together and send theirs home to be
1 6-oz package semisweet chocolate pieces
1/2 of a 6-oz package butterscotch pieces
1 3-oz can of chow mein noodles
12 Maraschino cherries, halved
Melt chocolate and butterscotch pieces together in a medium
saucepan over low heat, stirring occasionally. Remove the pan from the heat.
Stir in chow mein noodles.
Line a cookie sheet with waxed paper. Using two teaspoons,
shape about 1 tablespoon of the mixture into a v-shape cookie about 2 inches
wide to resemble antlers.
Press a cherry-half in the center of each. (Make sure you
press the cherries securely.)
Chill cookies on the cookie sheet in the refrigerator for 1 to
2 hours or till cookies are firm. Store the antlers in the refrigerator in a
covered container up to 5 days.
Makes 24 servings
16 ounces white chocolate, chopped,
¾ cup crunchy peanut butter,
1 cup milk chocolate chips
Butter a 10x15 pan. Set aside.
Place white chocolate in a medium-sized microwave-safe
Microwave on High until melted, stirring frequently.
Stir in peanut butter.
Spread into prepared pan.
Drizzle with melted milk chocolate chips, stirring through
mixture to create a marbled effect.
Let stand until set.
Break into bite-sized pieces.
Mini-Crescent Sausage Links
2 packages refrigerated crescent rolls
Rivers Book says, “My kids love these. We often have them for dinner with a
Preheat oven to 375 F.
Separate dough into 8 triangles;
Cut each triangle lengthwise into thirds.
Place sausages on short end of each triangle and roll up to
the opposite point.
Place on ungreased cookie sheet.
Bake for 12 to 15 minutes or until brown.
Microwave Peanut Brittle
1¼ cups salted dry-roasted
¼ tsp ground allspice
1 cup sugar
½ cup light corn syrup
1 tsp butter (no substitutes)
1½ tsp baking soda
1 tsp vanilla
Makes about 1 pound.
Coat a 15x10-inch pan (or piece of aluminum foil) and metal spatula
with nonstick cooking spray; set aside.
In a 2-quart microwave-safe glass bowl, combine sugar and corn
Microwave, uncovered, on high for 4 minutes; stir.
Add peanuts and allspice, and stir until blended.
Heat on high 4-5 minutes longer or until mixture turns a light amber
color (mixture will be very hot).
Stir in butter.
Microwave 45 seconds longer.
Quickly stir in baking soda and vanilla until mixture foams and
becomes light colored.
Immediately pour mixture onto prepared pan and spread as thinly as
possible with prepared spatula.
Cool. Break into pieces.
3 cups pretzels
5 cups Crispix cereal
3 cups Cheerios®
3 cups dry roasted peanuts
1 pound white chocolate -- see directions
6 ounces red and green M&M's
Mix the pretzels, cereals and peanuts in a large bowl.
Melt the chocolate (I just use the white coating, like almond bark or
vanilla bark, from the baking section). Usually, it’s easiest to melt in the
Pour melted chocolate over mixture and stir gently to coat.
Spread mixture on 2 waxed paper lined cookie sheets. Sprinkle M&M's
on top (or you can add with cereal mixture if you want to have them coated) .
Let cool and dry.
Break into pieces. Store in an airtight container.