Cupcakes: For moister cupcakes, decrease water by 1 /4, and increase the oil by how much water you left out. For frosting: one can premade frosting, 1/ 2-3/4 cup powdered sugar, flavored extract to taste, add food coloring. Easy frosting technique: use a baggie! Fill baggie half way and twist shut. Ship off one corner, and pipe frosting in a circular motion.
Rice Crispie pops: 4 tbs. butter, 5 c. mini marshmallows, 6 cups rice crispies. Heat butter and marshmallows in microwave. Mix in rice crispies. Pour into buttered cookie sheet and flatten out. Once set cut into about 2” x 3” pieces. Insert sucker sticks. Dip in melted chocolate and sprinkles.
Chocolate nut balls: 3 giant Hershey’s chocolate candy bars, I small cool whip. Melt chocolate 30 seconds at a time, stirring between, until melted. Stir in cool whip. Let set for 10 minutes or so. Using a cookie scoop (or spoon) drop into nuts, oreo crumbles, etc. and roll. Set in freezer for 30 minutes.
Cream cheese mints: 4 oz. cream cheese, about 3 c. powdered sugar,1/ 4 tsp. mint extract, 1/8 tsp. food coloring. Mix all ingredients together. Take a small chunk, roll in granulated sugar, and press into rubber cookie mold. Pop out onto cookie sheet to dry. You may need to add more powdered sugar. Should be stiff cookie dough consistency.
Nutty Reindeer: Using nutter butter cookies, dip one flat side into dipping chocolate. Place candy eyes and red hot for nose ontop. Once chocolate has set, dip pretzels, and attach to back of cookie for antlers.
Dipping treats: place dipping chocolate in bowl in microwave. Heat for 30 seconds stir, 30 seconds, stir, until melted. Dip everything!!!! Use extra chocolate to make shapes to top treats by using a squeeze bottle! Shown above: oreos on a stick rolled in candycane crumbs, and marshmallows on a peppermint stick, dipped in red dipping chocolate. Leftover red dipping chocolate was used to make small hearts to put on the top of the cupcakes.