Peppermint ice cream makes this beverage taste—and look—more like a dessert than a punch! “I’ve mixed the sipper many times for ladies’ lunches and buffets,” shares Neva Schnauber of T. Collins, Colorado. “It’s a great way to start a gathering.” For a fun garnish, Neva adds, you can hang mini candy canes around the punch bowl and cups.
Prep: 10 min. + chilling
2 jars (10 ounces each) strawberry jelly
2 liters lemon-lime soda, divided
2 quarts peppermint stick ice cream
Miniature candy canes, optional
In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired.
Yield: 3-1/2 quarts.
Nutrition Facts: 1 serving (1 cup) equals 270 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 73 mg sodium, 48 g carbohydrate, 0 fiber, 2 g protein.
Originally published as Candy Cane Punch in Country Woman November/December 1999, p28
We’re bringing this medieval tradition to the 21st century! Soft marshmallow cookies topped with almond bark and candies combine to create a melt-in-your-mouth taste that’ll make your taste buds stand up and sing carols for more.
Chocolate Covered Marshmallow Cookies
White Chocolate Almond Bark
Red Cinnamon Imperials
Melt the white chocolate almond bark according to the directions on the package.
Place the melted white chocolate almond bark into a Ziploc® plastic bag making sure bag is securely closed. Cut a small hole in one tip of the plastic bag.
Pipe the melted white chocolate almond bark onto the chocolate covered marshmallow cookies. (Caution: bag may be hot from the melted almond bark!)
Cut the green gumdrops into fourths. Use the melted white chocolate almond bark to adhere the green gumdrops and red cinnamon imperials to the cookies. Allow time for the almond bark to set.
What’s Christmas without a tree? Now you can make sure all your family, friends and holiday party guests can get a taste of that timeless Christmas tradition with these easy-to-make Christmas tree cones. Try letting everyone decorate their own tree so each treat is one-of-a-kind!
Christmas isn’t complete without a wreath. Better yet, why not make it a wreath you can eat? A must-have recipe for holiday gatherings, this mini sausage wreath is simple and quick to make and is a marvelous centerpiece for your table of Christmas hors d’oeuvres.
Refrigerated Crescent Dough Rolls
Red Bell Pepper
1/3 cup Butter
1/2 cup BBQ Sauce
1/2 cup Whole Berry Cranberry Sauce
1. Preheat the oven to the temperature specified on the package of Refrigerated Crescent Dough Rolls. Drain the liquid off the mini sausages.
2. Unroll the crescent dough and separate at the perforations to create 4 rectangles. Press together the remaining perforation in each rectangle. With a knife or pizza cutter, cut each rectangle lenght-wise into 8 strips making a total of 32 strips.
3. Wrap one strip of dough around each mini sausage. Lay out the cresent-wrapped sausages with their sides touching on an ungreased cookie sheet in a circle forming a wreath shape.
4. Bake for 11-15 minutes or until golden brown. Melt 1/3 cup of butter and brush the butter on tops of the crescent-wrapped sausages. Sprinkle the rosemary on top of the butter.
5. Cut a red bell pepper into a bow shape for garnish. Combine the BBQ sauce and cranberry sauce in a small saucepan over low heat, stirring until heated through. Serve with wreath for dipping.