1. STRAWBERRY SANTAS
Black icing gel
Frosting piping with small round tip or a bag or ziplock bag with the bottom corner cut off
Rinse the strawberries and cut off the leaves (discard)
Cut the pointed end off of each strawberry.
Place the newly cut edge down on a clean napkin. The napkin will absorb the fresh strawberry juice, which is what you want.
The “body” of Santa needs to be quickly dabbed on a fresh paper towel as well. The extra juice will cause the frosting to slide. By letting the paper towel absorb the fresh strawberry juice, the frosting will stay in place better.
Put vanilla frosting in a piping bag (or in a zip lock bag and cut the corner off).
Gently swirl some vanilla frosting on the top of the body.
Place the “Santa hat” (or the strawberry tip) on top of the frosting.
Add a dab of frosting on top of his hat.
Next carefully add two eyes with black icing.
2. EASY CHRISTMAS TREE BROWNIES
1 box Brownie Mix
1 tub white vanilla icing
green food coloring
small round sprinkles
small star sprinkles
Line an 8"x8" baking pan with aluminum foil and spray with cooking spray.
Prepare the brownie mix according to the package directions and bake as directed.
Allow brownies to completely cool, approximately 1.5 hours.
Remove the brownies from the pan, and cut into triangles. (Cut in three rows, then cut in alternating diagonals, as in the photo shown above).
Unwrap the candy canes, and use a sharp knife to gently cut/break the candy canes into 1.5" long pieces.
Press the sharper end of the candy cane into the bottom of the brownie triangles.
Spoon out approximately ½ of the tub of icing into a bowl.
Add green food coloring until you're happy with the color.
Spoon the green icing into a zip lock bag.
Seal the bag and cut off a small corner of the bag with sharp scissors.
Starting at the top of the brownie triangles, gently squeeze out the icing in a curvy zigzag as you go down the tree.
Add your favorite sprinkles and a small star sprinkle at the top.
3. CHOCOLATE DIPPED PRETZEL WREATH
2 packages (10 to 12 ounces each) white baking chips
1 package (10 ounces) pretzel rods, halved
1-1/2 cups green and red sprinkles
In a microwave, melt white baking chips; stir until smooth. Dip pretzels in chocolate, allowing excess to drip off.
Add sprinkles; place on waxed paper until set.
Arrange pretzels in a circle on a decorative serving plate.
Yield: 24 servings.
4. GINGERBREAD CHEESECAKE DIP
1 8-ounce package cream cheese, softened
¼ cup brown sugar
¼ cup powdered sugar, sifted
3 Tablespoons molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 oz Cool Whip (or 1½ cups freshly whipped cream)
Graham crackers for serving
Beat the cream cheese until smooth, about 1 minute.
Pour in the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.
Next add the ginger, cinnamon, and nutmeg and mix until combined.
Finally, add the Cool Whip and beat until combined, about 30 seconds.
Transfer dip to a serving bowl and chill until ready to serve.
Serve with graham crackers.
Dip can be stored in an airtight container for up to 1 week in the refrigerator.