1 cup milk
1 egg, beaten
1/2 cup sugar
dash of salt
1 tsp. vanilla
Blend the above well and add clean, fresh snow till absorbed.
1/2 cup unsalted butter
30 (3 cups) large marshmallows
1 1/2 teaspoons liquid green food coloring
1 teaspoon vanilla extract
4 cups cornflakes
2 tablespoons cinnamon red-hot candies
Melt the butter over low heat. Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Do NOT use the microwave to melt the marshmallows unless you have an enormous microwave-proof bowl - marshmallows swell considerably when heated. Remove the pan from the heat and wish in the food coloring and vanilla until the mixture is well blended. Stir in the cornflakes until well coated. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
Working quickly to keep the mixture from hardening before it is shaped, use two spoons (coated with nonstick vegetable spray) or lightly greased fingers, to drop heaping tablespoon-sized mounds of the cornflake mixture onto waxed paper sprayed with nonstick cooking spray. Immediately, while the wreaths are still sticky, decorate them with the cinnamon red-hot candies. (Five candies, equally spaced around the wreaths like star points, give the best look.)
When the wreaths dry, you may string them with nylon string or gold ribbons and use them as tree ornaments.
For eating, these cookies stay fresh about a month, stored in an airtight container. (Be sure not to store them until they are completely cool.) They'll last indefinitely as tree ornaments.
Toss all ingredients in a large bowl. Store tightly covered at room temperature up to 2 weeks. Yield: 6 cups. Source: Betty Crocker.
Ritz crackers
peanut butter
a small bag of chocolate chips
2 tablespoons of vegetable shortening
mini pretzel twists
M & M's
craft sticks
Line a cookie sheet with foil or wax paper and spray with non-stick cooking spray. Use a craft stick to spread peanut butter on a cracker. Place the craft stick across the top of the peanut butter, so it is nearly to the top of the cracker. Place the second cracker on top, so the craft stick is sandwiched between the crackers. Repeat until you have as many crackers as you would like.
Place chocolate chips and shortening in a bowl and melt in the microwave. (about a minute and a half) Using a spoon, drizzle the melted chocolate over the peanut butter crackers until the entire sandwich is well covered.
For antlers, slightly press the ends of 2 pretzels into the peanut butter sandwich. Use M & Ms to make eyes and nose.
