• Sugar Cones
• Green Gel Food Coloring
• White Frosting
• Sprinkles
• Candy

Download the PDF below for full instructions!

• 1 block (8 oz.) Cream Cheese
• 1/4 cup Apricot Preserves
• 1/4 cup Salsa
• 1 tsp. Diced Cilantro
• Yellow Bell Pepper
• Green Onion

Directions

1. Cut the block of cream cheese diagonally in half. Arrange on a serving plate to form a tree.
2. Freehand or using a star-shaped cookie cutter cut a star out of the yellow bell pepper and place at the top of the tree. Cut a 2″ length of green onion and place at the base of the tree for the trunk.
3. Mix the salsa and preserves and spoon the mixture over the cream cheese. Sprinkle with cilantro. Serve with tortilla chips or our Santa Crackers for a cheerful holiday spread.

• Mini Powdered Donuts
• Candy Corn
• Mini Chocolate Chips
• White Frosting

Directions

1. Press the big end of a candy corn into the hole of the mini powered donut for the nose.
2. Use the white frosting to adhere the mini chocolate chips onto the mini powdered donut for the face.

• Mini Twist Pretzels
• White Chocolate Almond Bark
• Red Sanding Sugar
• Mini Marshmallows

Directions

1. Melt the white chocolate almond bark according to the directions on the package.
2. Dip each mini twist pretzel halfway into the melted white chocolate almond bark.
3. Dip each almond bark covered pretzel into the red sanding sugar until only a small amount of the almond bark is showing. Place on waxed paper.
4. Cut the mini marshmallows in half. Use additional melted almond bark to adhere a mini marshmallow half onto the side of each pretzel. Allow time for the almond bark to set.

• Round Butter Crackers
• Pepperoni Slices
• Ricotta Cheese
• Capers
• Celery

Directions

1. Cut the pepperoni slices into triangles. Place the ricotta into a Ziploc® plastic bag, making sure the bag is securely closed. Cut a small hole in one corner of the plastic bag. Attach the pepperoni to the cracker with a dab of the ricotta.
2. Pipe the ricotta along the bottom of the pepperoni “hat” and to form the beard. Use the ricotta to adhere the capers to the cracker for eyes.
3. Slice the celery and adhere to the cracker for the moustache and a dab of ricotta for the nose.
4. Store covered in the refrigerator.

• Chocolate Frosted Mini Donuts
• Peanut M&M’s®
• Round Pearl Sprinkles
• Mini Pretzel Twists

Directions

1. Press a red peanut M&M® into the hole of the chocolate frosted mini donut.
2. Press two round pearl sprinkles into the chocolate frosted mini donut for the eyes.
3. Break a mini pretzel twist in half and press them into the top of the donut for antlers.

• Chocolate Covered Marshmallow Cookies
• White Chocolate Almond Bark
• Green Gumdrops
• Red Cinnamon Imperials

Directions

1. Melt the white chocolate almond bark according to the directions on the package.
2. 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.
3. Pipe the melted white chocolate almond bark onto the chocolate covered marshmallow cookies. (Caution: bag may be hot from the melted almond bark!)
4. 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.

• Mini Sausages
• Refrigerated Crescent Dough Rolls
• Red Bell Pepper
• Diced Rosemary
• 1/3 cup Butter
• 1/2 cup BBQ Sauce
• 1/2 cup Whole Berry Cranberry Sauce

Directions

1. Preheat the oven to the temperature specified on the package of Refrigerated Crescent Dough Rolls. Drain the liquid off of 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 lengthwise into 8 strips making a total of 32 strips.
3. Wrap one strip of dough around each mini sausage. Lay out the crescent-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 top 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.

• Large Marshmallows
• Lollipop Sticks
• Chocolate Almond Bark
• Red Chocolate Covered Candies
• Mini Twist Pretzels
• Round Pearl Sprinkles

Directions

1. Melt the chocolate almond bark according to the directions on the package.
2. Break the mini twist pretzels in half and place them on waxed paper.
3. Place a lollipop stick into one side of a large marshmallow. Dip the marshmallow into the melted almond bark, making sure that the marshmallow is completely covered. Place the chocolate dipped marshmallow on top of the pretzel halves on the waxed paper.
4. Place the round pearl sprinkles onto the melted chocolate dipped marshmallow to form the eyes and a red chocolate covered candy to form the mouth. Allow time for the chocolate to set.