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Remove from heat. Spray a spring-loaded ice cream scoop with nonstick spray (or use two spoons) and drop little mounds of the cornflake mixture onto a piece of wax paper. Top with cinnamon candies while still warm, and then allow the cookies to cool. Store in an airtight container, separating layers with additional wax paper.
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Remove from heat and add green food coloring; stir well. Add cereal; stir until evely coated. Drop by tablespoonfuls onto waxed paper. Top each with three red hots (Do this quickly and they'll adhere better). Let sit for one hour (if you can). Store in covered container laying clusters between sheets of waxed paper.
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Create festive holly-shaped candies this Christmas.
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Instructions. Over low-medium heat, melt mini marshmallows and butter until completely melted, stirring constantly. Tint green using food coloring, then remove from heat. Stir in corn flake cereal until completely coated with marshmallow mixture. Drop by the tablespoonful onto parchment or into a Rubbermaid Egg Keeper.
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Add the vanilla and food coloring. Stir in the corn flakes. Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of "holly," pressing slightly so they stick. Let sit until they have cooled and set.
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Coat an 8-inch square baking dish with cooking spray. In large saucepan over medium heat, bring granulated sugar, butter, heavy cream, and salt to a boil, stirring frequently. Allow to boil 5 minutes, stirring constantly. Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined.
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Microwave at one-minute intervals, stirring after each, until smooth and creamy. 1 package almond bark, 36 mini muffin papers. Remove from microwave and stir in two cups of your choice of addition. Spoon into the mini muffin papers and allow to sit until cool and hardened.
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These well-made cutters are the perfect combination of traditional and whimsical and instantly put me in the mood to create. To make these cookies you will need: Red 20-second icing. Green outline and flood icing. White piping icing. Begin by using red 20-second icing to add the first berry. After a few minutes, add the second berry.
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1 tsp. vanilla. Green food coloring. Corn flakes. Red hots candy. Melt ingredients above in pan. Add 5 cups of corn flakes. Drop on wax paper. Make clusters out of them with teaspoon. Add three red hot candy in center.
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directions. Melt butter in a 3 quart saucepan on Low. Add the marshmallows and melt completely - keep stirring. Add the green food coloring - keep stirring. Lower heat to Warm. Add corn flakes and mix until they are all green. Drop by teaspoons onto waxed paper to create the "holly". While each holly is still warm, add 3 Red-Hots as the berries.
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Wrap each half in plastic wrap and place in the refrigerator for 1 hour. Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper. Set aside. Remove the cookie dough from fridge and roll dough a 1/4 inch thick between two sheets of parchment paper. Use a cookie cutter to cut out circles.
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Directions. In a saucepan over low heat, melt together marshmallows, butter, vanilla, and food coloring. Remove from the heat and mix in cornflakes. Drop by spoonfuls on waxed paper and decorate with red hots. Let cool to room temperature, about 1 hour. I Made It.
Holly's Hot Cakes
1/2 cup (1 stick) butter. 1/2 cup heavy cream. 1/8 teaspoon salt. 2 cups confectioners' sugar. 1 teaspoon vanilla extract. 1 cup red and green candied cherries, chopped. Photo source. To check the full written recipe from it's original source on mrfood website please use the next page link below. Originally posted 2015-12-04 09:16:56.
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Melt together marshmallows, butter and vanilla. Add in food coloring. Stir in corn flakes. Drop by teaspoons on waxed paper and put a red cinnamon candy in center.
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Holly Candy Recipe. 30 large marshmallows. 1 stick oleo (butter) 1 teaspoon green food coloring. 1 teaspoon almond flavoring. Put all ingredients in a double boiler until melted then pour over 2 cups cornflakes.
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Instructions. In a large bowl, cream together softened unsalted butter (6 tablespoons), peanut butter (½ cup), brown sugar (½ cup), and granulated sugar (½ cup) with an electric mixer on medium speed for 30 seconds. Add in vanilla extract (½ teaspoon) and egg (1 large) and continue to mix for 10 seconds. Add baking soda (¾ teaspoon) and.
