Rainbow Confetti Parfait
You’ll find yourself over the rainbow!
Makes 4 to 6 parfaits
| 1/2 cup sugar |
| 3 tablespoons cornstarch |
| 1/4 teaspoon salt |
| 2 cups milk |
| 1 teaspoon vanilla |
| 1 tablespoon butter |
| Assorted food coloring |
| Whipped cream and rainbow sprinkles for garnish |
| Colored mini marshmallows for garnish, optional |
In a bowl, combine sugar, cornstarch, and salt.
In a medium saucepan over medium heat, heat milk until bubbles form around the edges.
Pour sugar mixture into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil.
Remove from heat, and stir in vanilla and butter. Divide pudding into thirds and tint each portion with a different food coloring. Color one pink, one green, and one yellow or orange.
Divide evenly among 4 to 6 parfait glasses, layering each pudding color. Cover and chill at least 2 hours before serving.
Garnish with a dollop of whipped cream, rainbow sprinkles, and mini marshmallows, if desired.
Unicorn Calzones
Enchantingly good!
Makes 8 calzones
| 1 can refrigerated crescent rolls |
| 2 tablespoons flour for work area |
| 2 tablespoons butter, softened |
| 8 thin slices of deli ham or turkey |
| 4 sticks string cheese, each cut into 4 pieces |
| Poppy seeds, optional |
Preheat oven to 375 degrees F.
Unroll each crescent roll on a lightly floured work area. Turn to coat each side of roll.
Put 1/2 teaspoon of softened butter on each piece of dough, top with 1 slice of ham or turkey, and finish with 2 small chunks of string cheese.
Roll up dough from the widest side and form into a straight horn shape.
Place each horn 2 inches apart on a foil-lined cookie sheet sprayed with nonstick cooking spray. Sprinkle poppy seeds on top, if using.
Bake 12 to 15 minutes until golden brown and puffy. Remove from oven, cool 5 minutes, and serve. Good hot from the oven or at room temperature.
Pastel Pretzel Rings
A fairy pretzel ring is a really cool thing!
Makes 6 pretzel rings
| 12 frozen dough dinner rolls, thawed |
| 2 tablespoons flour for work area |
| Assorted liquid food coloring |
| Water |
| Q-tips |
| Kosher salt, optional |
| Cinnamon and sugar, optional |
Preheat oven to 375 degrees F.
Lightly dust work area with flour and spray your hands with nonstick cooking spray. Take each unbaked dinner roll and turn it over in the flour to lightly coat each side. Roll dough back and forth between the palms of your hands to form each roll into a snake shape.
To make a pretzel ring, take 1 snake-shaped piece of dough and link the ends together to form a ring. Then take a second piece of dough and thread it through the ring. Hook the ends of the second piece of dough together. Now you have 2 linked rings, kind of like a paper chain. Repeat these steps until all dough is used. You will have 6 pretzel rings.
Place pretzel rings 2 inches apart on a foil-lined cookie sheet that has been sprayed with nonstick cooking spray.
Put several drops of different food coloring in several small bowls and mix each with 1/2 teaspoon water. Using a Q-tip like a paintbrush, decorate each pretzel ring with assorted colors.
You may sprinkle each pretzel ring with kosher salt or a blend of cinnamon and sugar if desired.
Bake for 15 to 20 minutes until lightly browned. Remove from oven, cool 5 minutes, and serve.
Mystical Moon Pies
A magical little cookie pie!
Makes 12 cookie pies
| 1 (7 ounce) jar marshmallow crème |
| Assorted food coloring |
| 24 chocolate wafer cookies, non-filled |
| Assorted candy decorations and sprinkles |
Put 1/2 cup marshmallow crème in each of three different bowls. Add a different food coloring to each bowl and stir to blend.
Take a wafer cookie and place about 1/2 teaspoon marshmallow crème on top. Place another matching wafer on top. The rounded side of the wafer should be placed on top of the marshmallow crème. Repeat process.
Place a dollop of marshmallow crème on top cookie. Experiment and have fun with different color combinations.
Garnish the top of each moon pie with candy decorations of your choice. Serve immediately.
Sparkling Star Jelly Gems
You’ll be a star with these little gems!
Makes 36 cookies
| 1/2 cup butter, softened |
| 3/4 cup sugar |
| 1 egg |
| 1 teaspoon vanilla |
| 1/2 teaspoon almond extract |
| 2 cups flour |
| 1/2 teaspoon baking soda |
| 1/2 teaspoon salt |
| Assorted flavors and colors of jelly or jam |
Preheat oven to 375 degrees F.
Cream butter in a large mixing bowl. Add sugar, beating until light and fluffy. Add egg, vanilla, and almond extract and mix well.
Add flour, soda, and salt to the creamed mixture, blending well.
Divide dough in half. Refrigerate one half while working with the other half. Roll each portion to 1/2 inch thickness on lightly floured work area. Cut out cookies with a 2 to 3-inch star cookie cutter.
Place cookies 2 inches apart on cookie sheets that have been sprayed with nonstick cooking spray. With your index finger, press a little indention in the center of each cookie and fill the center with 1/2 teaspoon jelly or jam.
Bake for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.
Fancy Pink Fairy Cocoa
A sweet sipping treat!
Makes 2 servings
| 1/2 cup white chocolate chips |
| 2 cups whole milk |
| 1/2 teaspoon vanilla |
| 2 tablespoons maraschino cherry juice |
| 2 large marshmallows |
| 1/4 teaspoon cornstarch |
Put white chocolate chips in a mixing bowl.
Heat the milk in a small saucepan until steaming. Do not bring to a boil.
Pour heated milk over chocolate chips. Add vanilla and maraschino cherry juice. Whisk to blend. Fill 2 cups with the cocoa mixture.
Take marshmallows and dust with cornstarch. Flatten each marshmallow with your hand by pressing down slightly.
Using a 1/2-inch heart-shaped pastry cutter, cut a heart shape out of each marshmallow.
Garnish cocoa with marshmallow hearts.
