15 December 2009

Fun Kid Friendly Holiday Breakfast and Candy Recipes

From Denny: Living in south Louisiana we are kid friendly when it comes to food. Kids here learn to cook and bake at an early age. So, let's use this holiday time as both a teaching moment and for fun and family bonding. After all, that's what the true Spirit of Christmas is all about.

Here are a couple of delightful holiday food projects you and the kids can enjoy together as they are that simple! There are candy Santa lollipops you can wrap in colorful cellophane or plastic wrap and give to friends and neighbors.

Even the smallest children can join in the fun by helping to add the little candies for Santa's eyes or the mini marshmallows for his beard. These are the kinds of magical moments that children remember for a life time!

And what about Christmas breakfast? You can turn this into a traditional family time with relaxed ease. This refrigerated crescent roll breakfast Christmas Tree is sure to become a family favorite for the holidays!

Photo from Pillsbury

Crescent Christmas Tree

From: Pillsbury

Serves: 12


2 (8-oz.) cans refrigerated crescent dinner rolls
2 tbls. butter, softened
2 tbls. sugar
1 tsp. cinnamon
1/2 cup powdered sugar
1 tbl. milk
1/4 tsp. vanilla
Red and green candied cherries, halved


1. Heat oven to 375 degrees. Lightly grease cookie sheet. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with margarine.

2. In small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles.

3. Starting at shorter side, roll up each rectangle; seal edge.

4. Cut each roll crosswise into 3 equal slices. Put slices cut-side down on greased cookie sheet to form tree. Begin with 1 slice for top; 2 slices just below, with sides closely touching. Continue arranging a row of 3 slices, then a row of 4 slices. Use the last 2 slices for the trunk.

5. Bake at 375 degrees for 15 to 20 minutes or until deep golden brown. Cool 3 minutes; carefully remove from cookie sheet. Cool slightly.

6. In small bowl, combine glaze ingredients until smooth; drizzle over tree. Garnish with candied cherry halves.

Santa Lollipops

The Reynolds Kitchens

Makes: 8


Color plastic wrap
Parchment paper
2 (1 oz. each) white chocolate baking bars
8 popsicle sticks
Red sugar sprinkles
Candy-coated chocolate pieces


1. Line 2 cookie sheets with parchment paper; set aside.

2. Melt baking bars following package directions. For each lollipop, pour a free-form shape of melted candy onto lined cookie sheet to make Santa’s face and point of his hat. Insert a popsicle stick at the bottom. Drizzle on more coating where the stick joins with the lollipop.

3. Sprinkle hat with red sugar sprinkles. Use mini marshmallows for beard and brim and tassel of hat. Add candy-coated chocolates for eyes and nose; use gumdrops for cheeks.

4. Place cookie sheet in refrigerator until candy coating hardens. Lift lollipop from parchment.

5. Wrap with color plastic wrap. Gather plastic wrap around stick; tie with ribbon.

*** THANKS for visiting and have a fun filled holiday season!
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