lumicero/recipes-ing2inst huggingface dataset:
Title: Eggnog Snickerdoodle Cookies
Ingredients:
- 3 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 3/4 butter
- 2 sugar
- 1/4 dark rum
- 1 brandy
- 1 vanilla extract
- 2 eggs
- 2 cinnamon
- 1/2 nutmeg
Instructions:
1. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl, use an electric mixer on high to beat the butter and 1½ cups of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed.
3. Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for an hour.
4. When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.
5. In a small bowl, mix together the remaining ½ cup of sugar, the cinnamon and nutmeg.
6. Working with a tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet, leaving two inches between the cookies on all sides. Bake for eight to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.
Title: Refreshing Orange Dessert
Ingredients:
- 5 oranges
- 1/2 dates
- 3/4 brandy
- 2/3
- 1/3
Instructions:
1. Peel oranges and cut in half lengthwise.
2. Slice thin half rounds.
3. Toss slices with remaining ingredients.
4. Chill several hours.
Title: Whipped Cream (Stabilized)
Ingredients:
- 1 plain gelatin
- 2 cold water
- 1 confectioners' sugar
- 3 vanilla
- 1/2
Instructions:
1. Put water in a small pan.
2. Add gelatin.
3. Set pan over a pot of boiling water.till it becomes clear.
4. DO NOT STIR.
5. Cool to room temperature.
6. Whip cream to medium thickness.
7. Pour gelatin in the center of cream while still whipping.
8. Add sugar and vanilla.
9. Beat till stiff peaks form.
Title: Chocolate Topped Apple Cake
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1/2 butter
- 2 margarine
- 2 3/4 eggs
- 1/2 flour
- 1/8 cinnamon
- 1 salt
- 2 baking powder
- 1 baking soda
- 2 - 2 1/2 milk
- 1/2 apples
- 1/2 brown sugar
- 1/2
Instructions:
1. Preheat the oven to 350.
2. Grease a 9x13" pan.
3. Cream together the butter, sugar and brown sugar.
4. Add eggs, one at a time, beating well.
5. Sift together the flour, cinnamon, salt, baking powder and baking soda.
6. Add to the creamed mixture alternately with the milk.
7. Fold in apples.
8. Pour the batter into the prepared pan.
9. In a bowl, mix the topping ingredients well, then sprinkle evenly over the batter.
10. Bake for 45-50 minutes.
Title: Pretty Pastel Meringues
Ingredients:
- 3 caster sugar
- 225
Instructions:
1. Preheat the oven to gas 1/4, 110C, fan 90C and line a large baking sheet with nonstick baking paper. Using an electric whisk, beat the egg whites until stiff peaks form. Gradually add the caster sugar 1 tbsp at a time, beating well with each addition, until the mixture is smooth, thick, and glossy. Continue whisking for 3-5 minutes until the mixture is firm and retains its shape.
2. Divide the mix between 3 bowls. Add a few drops of one gel colour to each bowl, stirring to gently colour, so that you have 3 different coloured mixes.
3. Spoon the colours into 3 separate piping bags fitted with a star nozzle. Pipe 12 small, walnut-sized rosettes of each colour onto the lined tray, leaving space for spreading. Bake for 45 minutes, or until firm. Turn off the oven and leave to cool in the oven until completely cold.
4. Remove from the paper then stick 2 meringues together with a heaped teaspoon of vanilla frosting, repeating until you have 18 sandwiches.
Title: Laura's Gingerbread
Ingredients:
- 1 brown sugar
- 1/2 shortening
- 1 molasses
- 2 baking soda
- 1 boiling water
- 3 all-purpose flour
- 1 ginger
- 1 cinnamon
- 1 nutmeg
- 1 clove
- 1/2 salt
- 2 eggs
Instructions:
1. Preheat oven to 350°F.
2. Grease an 9 x 13 inch baking pan.
3. Blend sugar and shortening in a small bowl; stir in the molasses.
4. Measure 1 cup of boiling water in a 2-cup measuring cup.
5. Add the baking soda and mix well.
6. In a large bowl, sift together the flour and the spices.
7. Add remaining ingredients and mix well.
8. Pour into prepared pan.
9. Bake for 45 to 55 minutes or until cake is done.
10. Serve warm or at room temperature.
11. Gingerbread is delicious with applesauce, lemon sauce or whipped cream.
12. Laura herself liked to add chocolate frosting!
Title: Chocolate Chewy Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 chocolate chips
- 1 walnuts
- 1/2 sweetened condensed milk
- 1
Instructions:
1. Combine all ingredients in large bowl, mixing well.
2. Using no-stick cooking spray, lightly grease 13X9 pan and then spread mixture evenly into pan.
3. Bake at 350* for 25 minutes.
4. Remove from oven and let cool completely before cutting into squares.*.
5. *important to cool completely so it sets up firmly before cutting.
Title: Basic Honey Taffy
Ingredients:
- 1 honey
- 1 sugar
Instructions:
1. In saucepan, cook honey, stirring constantly, to soft crack stage 285°F or until mixture separates into hard but not brittle threads.
2. Pour mixture onto a buttered marble slab or similar surface. As soon as outside edges cool enough to touch, fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop.
3. Cut into short pieces and wrap individually in waxed paper or plastic wrap. Store in sealed container for at least 2 days to soften.
Title: The Cake Doctor's Red Velvet Cake
Ingredients:
- 1 buttermilk
- 2 1/2 butter
- 1 1/3 eggs
- 1 pure vanilla extract
- 8 baking soda
- 3 distilled white vinegar
- 1 cream cheese
- 1 butter
- 1 vanilla extract
- 1 powdered sugar
- 1
- 4
Instructions:
1. Place rack in the center of the oven and preheat oven to 350°F Lightly grease the bottoms of three 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside. An easier method: place cake pan on a piece of wax paper. Trace the bottom and cut with sizzors to fit into bottom of pan. Repeat for remaining cake pans. No need to grease. I promise the cake will fall out after running a knife around the sides.
2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among three prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold three pans on center rack, place two on that rack and one in the center of the rack above.
3. Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
4. Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack. At this point if you've used wax paper, remove the paper and discard then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
5. To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
6. Cream Cheese Frosting:
7. Place cream cheese and room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.
Title: CHOCOLATE COFFEE TIRAMISU
Ingredients:
- 1 1/2 ricotta cheese
- 1/2 light cream cheese
- 1/2 granulated sugar
- 3 vanilla
- 1 granulated sugar
- 1 brewed coffee
- 3 chocolate
- 1/3 lady finger cookies
- 3/4
- 3
- 16
Instructions:
1. Spray a 9-inch square baking dish with vegetable spray.
2. In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
3. In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
4. Combine coffee and liqueur in a small bowl.
5. Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Title: Egg Free Peanut Butter Cookies
Ingredients:
- 3/4 creamy peanut butter
- 1/2 shortening
- 1 1/4 brown sugar
- 3 soymilk
- 1 vanilla
- 1 1/2 warm water
- 2 flour
- 1 3/4 salt
- 3/4 baking soda
- 3/4
Instructions:
1. Preheat oven to 375°F.
2. Mix peanut butter, shortening, brown sugar, milk and vanilla.
3. In a separate small bowl mix egg replacer, and water. Mix until well blended. Add to peanut butter mixture. Beat till blended.
4. Combine flour, salt, and baking soda. Add to peanut butter mixture until blended.
5. Roll teaspoon size balls and place on an ungreased cookie sheet. Flatten tops slightly with fork tines to make a criss cross pattern.
6. Bake at 375°F for 8-9 minutes or until set. cool on baking sheet for two minutes. Remove cookies to a rack to cool completely.
Title: Tropical Ambrosia
Ingredients:
- 2 mandarin oranges
- 1 pineapple chunks
- 0.5 coconut flakes
- 1/2 sour cream
- 1 Cool Whip
Instructions:
1. First pour out all the juice from the mandarin and pineapple chunks.
2. Put fruit in large glass bowl.
3. Stir in sour cream and coconut flakes, and fold in the Cool Whip.
4. Chill for one hour and serve.
Title: Snowballs
Ingredients:
- 1 cream cheese
- 1 1/2 icing sugar
- 1 salt
- 1/4 maraschino cherry
- 1/2
Instructions:
1. Beat the cream cheese with a wooden spoon until smooth.
2. Gradually blend in icing sugar, vanilla wafer crumbs, and salt.
3. Make sure that the cherries are well drained, and pat them dry with some paper towel.
4. Stir in the cherries.
5. Cover and refrigerate for one hour.
6. Shape into 1 inch balls and roll in vanilla wafer crumbs.
7. Keep the snowballs refrigerated.
Title: Gingerbread Eggnog Trifle
Ingredients:
- 1 vanilla instant pudding mix
- 3 heavy cream
- 1 sugar
- 2 vanilla extract
- 1/4 dried sweetened cranberries
- 2
- 1/4
- 2
Instructions:
1. Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
2. Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
4. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream.
5. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving. Makes about 20 small servings.
Title: Caramel Peach Pudding
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 1/4 granulated sugar
- 2 brown sugar
- 1/2 water
- 1/2 butter
- 1 1/4
- 1
Instructions:
1. sift flour, sugar, baking powder and salt -- stir in milk and vanilla, mixing well -- fold in peaches, mixing well.
2. spread in greased 8" square pan.
3. prepare caramel topping and pour over batter.
4. bake in hot oven.400* about 30 minutes.
5. serve with whipped cream or plain cream.
6. CARAMEL TOPPING:.
7. bring all ingredients to a boil and pour over the above batter -- .
Title: Mom's Cream Cheese Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 cream cheese
- 1 sugar
- 2 flour
- 1/2 salt
- 1 vanilla
- 3/4 walnuts
- 2 apricots
- 1
Instructions:
1. Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
2. Mix flour and salt in a separate bowl.
3. Add flour mixture in small batches to the butter mixture mixing well.
4. Chill dough for 2-3 hours.
5. Roll into 1”balls dip in egg white and roll in chopped nuts.
6. Fill with Raspberry or Apricot Jam.
7. Bake at 350 for 10-13 minutes.
Title: Everyday Foods' Lightened Rice Pudding
Ingredients:
- 1 long-grain white rice
- 6 skim milk
- 1 sugar
- 3 eggs
- 1 pure vanilla extract
- 1/4 ground cardamom
- 1/2 cinnamon
- golden raisin
Instructions:
1. In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
2. Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
3. Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.
Title: Bacardi Angelic Rum Cake
Ingredients:
- 1 pecans
- 1 walnuts
- 1 vanilla flavor instant pudding and pie filling mix
- 4 eggs
- 1/2 cold water
- 1/2 Bacardi dark rum
- 1/2 butter
- 1/2 water
- 1/4 granulated sugar
- 1 Bacardi dark rum
- 1/2
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool; invert onto serving plate. Prick top with fork.
8. Spoon and brush glaze evenly over top and sides.
9. GLAZE:
10. Melt butter in saucepan.
11. Stir in water and sugar.
12. Boil for 5 minutes, stirring constantly, and remove from heat.
13. Stir in rum.
14. You may decorate with whipped cream before serving.
15. Notes :
16. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
17. This CAN be made MONTHS ahead of the holidays and frozen! HOWEVER, DO NOT forget to take it out and thaw a COUPLE of days BEFORE SERVING! You MUST give it TIME to absorb the rum AND to mellow BEFORE serving! (OTHERWISE it is like being served a VERY STRONG shot of RUM!).
Title: Coca-Cola Cookie Cake
Ingredients:
- 36 peanut butter
- 1 hot water
- 2
- 1
Instructions:
1. For the cake: Remove fillings from all cookies and place in bowl, set aside.
2. Place cookie wafers in a separate, large microwavable bowl.
3. Take one small swig from the can of pop, then pour the remainder of the coke over the cookie wafers.
4. Add one large spoonful of peanut butter to wafer/coke mixture and mix well.
5. Microwave, uncovered, for 5 minutes.
6. Remove bowl from microwave, let cool.
7. For the icing: Add one large spoonful of peanut butter and one spoonful of hot water to the creme fillings.
8. Mix well (no lumps).
9. After cake has cooled, turn cake upside down out of bowl on to a plate or lid then spread icing on top and sides.
10. Optional: Add crushed nuts or M&M's to icing before or after applying to cake.
Title: Easy Peanut Butter Fudge
Ingredients:
- 2 sugar
- 1/2 milk
- 1 vanilla
- 3/4 peanut butter
Instructions:
1. Boil sugar and milk together about 2 minutes.
2. Remove from heat and stir in Peanut Butter.
3. and Vanilla.
4. pour into square or rectangular pan let cool.
5. refrigerate until set.
Title: Raspberry-Anisette Sorbet - (No Ice Cream Maker Needed!)
Ingredients:
- 4 fresh raspberries
- 1/2 sugar
- 1/2 water
- 1/4 anisette
- 1 honey
- 1 lemon juice
- fresh mint leaves
Instructions:
1. Strain through a mesh strainer, pressing mixture with a wooden spoon or other utensil to obtain as much pulp (but no seeds) as possible.
2. Place all ingredients (except garnish) in a 2-quart saucepan. Bring to boil over medium heat. Reduce heat, simmer uncovered for five minutes. Allow to cool to room temperature.
3. Pour into a metal bowl, then cover tightly and freeze for 2 hours.
4. Remove from freezer after two hours and, using hand-held mixer on low speed, beat until texture is uniform.
5. Return to freezer, and freeze overnight.
6. To serve: Spoon into serving dishes and garnish with fresh mint leaves.
Title: Black and Whites
Ingredients:
- 2 chocolate chips
- 3/4 butter
- 2 brown sugar
- 4 eggs
- 2 vanilla
- 2 baking powder
- 1 salt
- 2 flour
- 1/2 confectioners' sugar
Instructions:
1. Do not preheat oven yet - dough mush chill before baking.
2. Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth).
3. Mix in sugar.
4. Allow to cool.
5. Add eggs, one at a time, mixing well after each addition.
6. Mix in vanilla, baking powder and salt.
7. Add flour & mix well.
8. Chill dough for at least 4 hours (overnight is even better).
9. Preheat oven to 350 degrees with rack in middle position.
10. Roll walnut-sized dough balls with you hands (this is messy, you might want to wear plastic gloves).
11. Drop the balls into the bowl of confectioners' sugar & roll them around until they are covered.
12. If dough gets too warm, stick it back into the fridge until you can handle it again.
13. Place the balls on a cookie sheet (12 to a standard sheet works best).
14. Do not flatten - they will flatten as they bake.
15. Bake at 350 degrees for 12-14 minutes.
16. Let them cool on the cookie sheet for 2 minutes and then remove to a wire rack to finish cooling.
17. Eat and enjoy.
Title: Chocolate Drizzled Pineapple-strawberry Pizza
Ingredients:
- 1/2 butter
- 1/4 confectioners' sugar
- 1 flour
- 8 cream cheese
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1 vanilla
- 2 frozen strawberries
- 4 cornstarch
- 1 pineapple
- 1
Instructions:
1. Crust: Melt margarine; mix with confectioners' sugar.
2. Add flour; mix well.
3. Pat out on pizza pan.
4. Bake at 350° for about 15 minutes, or until lightly browned.
5. Filling: Beat cream cheese and condensed milk together.
6. Add lemon juice and vanilla; pour over cooled crust.
7. Topping: Combine frozen strawberries and cornstarch in a medium saucepan. Cook, stirring, over medium heat until thickened. Cool and spread over cream cheese filling.
8. Place sliced pineapple slices on top of pizza and drizzle in melted chocolate.
9. Refrigerate at least 4 hours.
Title: Crusty Acorn Squash
Ingredients:
- 2 acorn squash
- 2 butter
- 1 1/8 salt
- 1/4 honey
- 1/4 pecans
Instructions:
1. Mix all ingredients, except 1 Tablespoon Butter an half of the nuts.
2. Place into buttered pie pan.
3. Brush with butter.
4. Sprinkle with pecans.
5. Bake 425 degrees until top is crusty and squash is well heated through.
Title: Rich Chocolate Brownie Cake
Ingredients:
- 1 caster sugar
- 1/4 self-raising flour
- 1/4 pistachio nut
- 3/4 dark chocolate
- 150 butter
- 150 vanilla essence
- 2 eggs
- 2
Instructions:
1. Preheat oven to 180°C.
2. Grease a deep 20cm cake pan and line base and sides with baking paper.
3. Combine the sugar, sifted flour, cocoa and nuts in a large bowl.Add the chopped chocolate and mix.
4. Make a well in centre.
5. Combine the butter, vanilla and eggs and pour onto dry ingredients.
6. Stir until moistened and mixed well.
7. Pour into prepared pan and smooth the surface.
8. Bake for 45-50 minutes or until a skewer inserted into centre comes out nearly clean.
9. Cool in pan for 5-10 minutes before cooling on wire rack.
10. Slice and dust with icing sugar.
Title: Chocolate Sheet Cake & Icing
Ingredients:
- 2 flour
- 2 sugar
- 1 oleo
- 4 water
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 cinnamon
- 1 vanilla
- 1 oleo
- 1/2 milk
- 2 powdered sugar
- 6 vanilla
- 1
Instructions:
1. For cake, sift together flour and sugar; set aside.
2. In saucepan, mix oleo, cocoa and water; bring to a boil.
3. Pour over flour and sugar mixture; blend.
4. Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well.
5. Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan.
6. Frost while hot!
7. For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil.
8. Remove from heat and add powdered sugar; stir until blended.
9. If needed, gradually add more milk a few drops at a time as needed for consistency.
10. Add vanilla and nuts.
11. Beat well and spread on hot cake.
Title: Fruit Tart With Brown Rice Crust
Ingredients:
- 3 sugar
- 1/4 ground cinnamon
- 2 cream cheese
- 1 powdered sugar
- 16 sour cream
- 1/2 vanilla extract
- 1/2
- 2
- 1/2
Instructions:
1. To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon and then press into an 8-inch springform pan; bake at 350°F for 10 minutes; cool to room temperature.
2. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy; add 1/2 cup powdered sugar and vanilla; blend; spread over cooled rice crust; refrigerate until cream mixture has set.
3. Remove spring mold pan sides before decorating.
4. TOPPING: Arrange sliced fresh fruit in a decorative pattern on top of cooled mixture; use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit.
5. Heat apple jelly until dissolved; brush jelly on top of the fruit.
Title: Winter Cookie Pops
Ingredients:
- 20 peanut butter
- 1/2 white chocolate chips
- 1
Instructions:
1. Spread peanut butter onto the flat side of the cookies.
2. Place an ice cream stick into the peanut butter on half the cookies.
3. Top with another cookie so the stick is sandwiched between the two cookies.
4. Melt chocolate chips.
5. The best method is using a double boiler.
6. If you don't have a double boiler, you can use a heat proof bowl which is large enough to be suspended over a pot without its bottom touching the simmering water.
7. Simmer the water over low heat and stir the chocolate often.
8. Remove from the heat as soon as the chocolate is melted and stir until smooth.
9. Dip cookie pops in the melted chips, covering completely.
10. Roll pops in red and green sprinkles and lay or stand on waxed paper or paper plates.
11. Place in refrigerator to chill.
12. Variations: You can make flags, faces, hearts-- here are a few suggestions Snowmen-- Using a licorice whip, while chocolate is still warm on pop, form headband and position two regular sized M&M candies as ear muffs.
13. Lie pop flat on waxed paper and let cool.
14. When cool, use black decorator gel for eyes and mouth and orange for the nose.
15. Gently wrap a fruit roll up around the bottom of the cookie at the stick.
16. Santa-- While chocolate is still warm, dip top of pop into red sprinkles for Santa's hat.
17. Lie flat on waxed paper and let cool.
18. When cool, dot top of hat with white decorator icing using flower tip.
19. Use flower tip and white icing to add his beard and line the brim of his hat.
20. Use black decorator gel to dot on eyes.
21. Holly-- While chocolate is still warm, position to red mini M&M candies off center in the chocolate.
22. Let cool.
23. When cool, use green decorator gel to draw on holly leaves, fill in.