MERRY CHRISTMAS

Samantha & Santa's Lip Smackers

20 large marshmallows
3 tbsp butter
1/2 cup semi-sweet chocolate chips
3 cups crispy rice cereal

Combine the marshmallows, butter, and chocolate chips in a microwav-proof mixing bowl.  Microwave on high for 1 minute.  Marshmallows will puff up.  Stir with a wooden spoon or silicone spatula.  Return to the microwave and microwave for another 30 seconds until marshmallows and chocolate chips are melted.

Remove mixture from the microwave and stir in the cereal, one cup at a time.
Grease a cookie sheet with butter.  Then butter your hands.  Shape mixture into whatever shapes you prefer and decorate if you desire.

To store, if you have any left, keep in an airtight container or bag in cellephane bags to give as gifts.

ICE CREAM SANTAS

All the ingredient quantities will depend on the number of people being served.  For each person being served you will need:
1 large scoop vanilla ice cream (or chocolate, depending on your Santa's skintone!)
sugar ice cream cone*
canned whipped cream
M&Ms
small heavy duty paper plate or a dessert plate

Note:  Children love making their own and the directions are very simple:

Place scoop of ice cream on plate. 
Place a cone upside down atop the ice cream to make Santa's hat.
Use the whipped cream to make Santa a beard and to trim the bottom of the cap as well as a blob on top.  Use the M&Ms to make Santa's eyes, nose, and mouth.

*The sugar cones with the chocolate coating inside add a bit of extra flavor and make the cone a little more sturdy.

BREAD DIPPING SAUCE

1/2 tsp Italian seasoning
1/4 cup Extra Virgin Olive Oil
2 tsp grated Parmesan cheese
Freshly ground black pepper to suit taste
Crusty bread

Yield: 1 serving
For more servings, multiply the ingredients by the number of servings needed.

QUICK AND EASY NUTELLA MOUSSE CRUNCH

1 jar (13-oz) Nutella or other brand of hazelnut spread
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)

Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds.  Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks.  Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes.  Crush some biscotti and sprinkle over the tops for a crunch effect.  Serve the remaining biscotti with the mousse.

CRANBERRY RELISH SALAD

Note:  This is a quick to make salad.  It does, however, need to refrigerate for several hours to firm up.  It is a great salad to make a day ahead, making it perfect for the holidays.

1 pkg (3 oz) cherry gelatin
1 pkg (3 oz) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12 oz) lemon-lime soda
1 can (8 oz) crushed pineapple with juice
2 pkgs (10 oz each) frozen cranberry-orange sauce

In a large bowl, dissolve the gelatins and sugar in the boiling water.  Add the soda, pineapple with the juice and the cranberry-orange sauce (relish).  Pour into an 11 x 7 x 2-inch dish and refrigerate overnight or until firm. 

Yield: 12 servings.