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

Ingredients:

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

Directions:

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

From: The Reynolds Kitchens


Makes: 8

Ingredients:

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

Directions:

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!

Recipe: Fast Easy Chocolate Truffle Pie

From Denny: Bakers Chocolate of Kraft Foods often posts very easy simple and fast recipes and this one is no exception. This pie would be an awesome addition to the holiday table and it's never too soon to start thinking about and planning ahead for the holidays. Who wants to be stressed at the last minute trying to rack your brain for a new recipe to excite the crowd and you just don't have a lot of time to find the recipe let alone bake it? Recipes like this one are real life savers! :)

Chocolate Truffle Pie

From: Bakers Chocolate

Serves: 10

Prep Time: 15 min

Total Time: 50 min

Ingredients:

1-1/4 package (10 squares) BAKER'S Semi-Sweet Chocolate

1/2 cup whipping cream

4 large eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed COOL WHIP Whipped Topping (or real whipped cream)

Directions:

HEAT oven to 325°F. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until completely melted. Cool.

WHISK in eggs, sugar and flour. Pour into greased 9-inch pie plate.

BAKE 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Top with COOL WHIP.

Kraft Kitchen Tips for this recipe:


Size-Wise

A portion of this special-occasion dessert is all that is needed to provide big chocolate flavor.

Special Extra

To add a decorative powdered sugar garnish, place stencil on top of cooled pie. Use wire mesh sifter to sprinkle powdered sugar evenly over stencil. Carefully remove stencil to reveal the show-stopping garnish on pie.

Make Ahead

Cover cooled pie and freeze up to 1 week. Thaw in refrigerator before serving.

***

Thanks for visiting, everyone! Have a great day!


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