2 cups waffle mix
1 1/3 cups milk
1 egg
2 tablespoons vegetable oil
2 teaspoons McCormick® Pure Vanilla Extract
15 drops McCormick® Green Food Color
Confectioners' sugar

Preheat round waffle iron. Spray with no stick cooking spray. Mix all ingredients, except confectioners’ sugar and candy pieces, until blended. 

Pour about 1/3 cup of the batter onto center of hot waffle iron. Close lid. Cook about 5 minutes or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. 

Break each waffle into 4 triangles. Layer 3 triangles on a serving plate to resemble a Christmas tree.

Sprinkle with confectioners’ sugar. Use candy-coated pieces to decorate the tree as ornaments.

Recipe and Image from McCormick



2 packages of refrigerated crescent rolls
1 8oz. Cream Cheese; softened
1 egg
⅓ C. Sugar
1 Can Cherry Pie Filling
½ C. Powdered Sugar
1½ Tbsp. Milk


Preheat oven to 350 degrees.

On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. Lightly press triangles together to seal. I used exactly 1½ packages of crescent rolls to make the candy cane shape.

In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.

Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around ½ on inch from the edges. You will have extra cheese left.

Add teaspoons of cherry filling over the top of the cream cheese.

Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.

Bake for around 15 minutes or until top of pastry is golden brown.

Allow to cool slightly before adding glaze.

Prepare Glaze:
Beat together powdered sugar and milk until smooth. May add an additional ½ Tbsp. of milk if too thick.

Using a teaspoon, drizzle glaze over crescent tops of candy cane.

Recipe and Image from 3 Yummy Tummies



6 large hard-boiled eggs
6 small hard-boiled eggs
1 carrot
1 skewer / stick for BBQ
uncooked pasta


Peel off the egg shell.  Peel the carrot and cut off the ends. Slice the carrot so that you have 6 round slices from each end that are approximately ½ cm thick.

Cut off the top and bottom of the eggs.

Stick the BBQ skewer through the eggs to make a hole and remove it. Do the same with the two round slices of carrots.

Stick the pasta into the two eggs and the carrot slices.

Snap off the extra pasta that is sticking out of the carrot.

Stick the tip of the skewer in the eggs to make small holes for the eyes, nose and buttons. Place a peppercorn in each hole and a small piece of carrot for the nose. 

Lastly, stick a parsley sprig on the side for the broom.

Recipe and Image from Roxy's Kitchen



1 egg

1 cup all-purpose baking mix, such as Bisquick®

1/3 cup milk

1/4 cup packed brown sugar

2 tablespoons oil

1 tablespoon molasses

2 teaspoons McCormick® Pure Vanilla Extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground allspice,

1/2 teaspoon ground nutmeg

 1/2 teaspoon ground cloves

Pinch of black pepper 


Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended.

Set aside.

Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray.

Place on preheated lightly greased griddle or skillet. Pour a scant 1/4 cup of batter into the cookie cutter. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancake.

Carefully remove the cookie cutter with tongs. Flip pancake.

Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm.

Repeat with remaining batter.

Dress up the Gingerbread Men Pancakes as desired using icing and candies or simply sprinkle with confectioners’ sugar. Or, serve pancakes with maple syrup and whipped cream.

Recipe and Image from McCormick