Plains Edition Recipes for 12-4-10 | TheFencePost.com

Plains Edition Recipes for 12-4-10

From the kitchen of: Kay Wolfenden, Mullen, Neb.

24 double-stuffed Oreo cookies

1 pkg. chocolate almond bark (6 lg. squares)

24 red maraschino cherries with stems attached, well-drained) blot with paper towel)

24 chocolate candy kisses

48 slivered almonds

Recommended Stories For You

1 sm. tube of green decorative icing gel

1 sm. tube of red decorative icing gel

In advance: Drain cherries. Unwrap kisses. Carefully twist cookies apart. Set out almonds. To begin: Melt almond bark in microwave about 3 to 5 minutes watching carefully. Stir until smooth. Hold each cherry by the stem and dip in melted chocolate; press onto the flat bottom of a chocolate kiss. Next, place the “head and body” on the white cream filing of an oreo cookie with cherry stem extending beyond cookie edge for a tail. Immediately place two almond slices between the cherry and the kiss for the ears. Do this before chocolate sets up. Once chocolate has set, red gel dots may be applied for eyes. Red and green gel may then be used to create holly leaves and berries on the white “snow” of the oreo’s filling. Excess chocolate can be cleaned off from the white filling of the oreo cookies to make nice, clean “snow.” Make the mice one at a time to allow almonds to stick well in melted chocolate. Makes 24 mice. The cookie base, cherry for body and tail, kiss for head and nose, almonds for ears then gel for eyes.

From the kitchen of: Kay Wolfenden, Mullen, Neb.

24 double-stuffed Oreo cookies

1 pkg. chocolate almond bark (6 lg. squares)

24 red maraschino cherries with stems attached, well-drained) blot with paper towel)

24 chocolate candy kisses

48 slivered almonds

1 sm. tube of green decorative icing gel

1 sm. tube of red decorative icing gel

In advance: Drain cherries. Unwrap kisses. Carefully twist cookies apart. Set out almonds. To begin: Melt almond bark in microwave about 3 to 5 minutes watching carefully. Stir until smooth. Hold each cherry by the stem and dip in melted chocolate; press onto the flat bottom of a chocolate kiss. Next, place the “head and body” on the white cream filing of an oreo cookie with cherry stem extending beyond cookie edge for a tail. Immediately place two almond slices between the cherry and the kiss for the ears. Do this before chocolate sets up. Once chocolate has set, red gel dots may be applied for eyes. Red and green gel may then be used to create holly leaves and berries on the white “snow” of the oreo’s filling. Excess chocolate can be cleaned off from the white filling of the oreo cookies to make nice, clean “snow.” Make the mice one at a time to allow almonds to stick well in melted chocolate. Makes 24 mice. The cookie base, cherry for body and tail, kiss for head and nose, almonds for ears then gel for eyes.

From the kitchen of: Kay Wolfenden, Mullen, Neb.

24 double-stuffed Oreo cookies

1 pkg. chocolate almond bark (6 lg. squares)

24 red maraschino cherries with stems attached, well-drained) blot with paper towel)

24 chocolate candy kisses

48 slivered almonds

1 sm. tube of green decorative icing gel

1 sm. tube of red decorative icing gel

In advance: Drain cherries. Unwrap kisses. Carefully twist cookies apart. Set out almonds. To begin: Melt almond bark in microwave about 3 to 5 minutes watching carefully. Stir until smooth. Hold each cherry by the stem and dip in melted chocolate; press onto the flat bottom of a chocolate kiss. Next, place the “head and body” on the white cream filing of an oreo cookie with cherry stem extending beyond cookie edge for a tail. Immediately place two almond slices between the cherry and the kiss for the ears. Do this before chocolate sets up. Once chocolate has set, red gel dots may be applied for eyes. Red and green gel may then be used to create holly leaves and berries on the white “snow” of the oreo’s filling. Excess chocolate can be cleaned off from the white filling of the oreo cookies to make nice, clean “snow.” Make the mice one at a time to allow almonds to stick well in melted chocolate. Makes 24 mice. The cookie base, cherry for body and tail, kiss for head and nose, almonds for ears then gel for eyes.