So you’ve played Christmas carols already, but have you started any holiday baking or treat making?! It’s time to have some fun and try out these recipes that are inspired by favourite Christmas carols. So let’s get started – click the song links and try our recipe choice!
No Bake Rudolph Noses Cookie Balls 
Ingredients
- 1 Package of Wilton Candy Melts in Red (14 oz)
- 1 Can of Sweetened Condensed Milk (14 oz)
- 3 Sleeves of Butter Crackers like Ritz
Instructions
- Melt the candy melts and sweetened condensed milk together on the stove top or in microwave. Mix continuously. Remove from heat. Then add the finely crushed crackers and make sure they are fully covered in the chocolate mixture. Cool for about 20 minutes until thick and cool enough for handling. Then make each cookie ball using 1 heaping tablespoon of “batter”. Then, hand roll into balls, set on a non-stick surface such as wax paper. Let cool completely before serving. Recipe makes approximately 28 cookie balls.
Strawberry Santas
Perfect treats for your children or even friends this season.
Ingredients:
1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 tablespoons powdered sugar (or sugar substitute – to taste)
1 teaspoon vanilla extract
Directions:
1. Rinse strawberries and cut around the top of the strawberry. 
Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, top with the ‘hats.’ Decorate according to photo.
4. If not serving immediately, refrigerate until serving.
Directions:
1) Preheat oven to 375°F. Grease 15-1/2X10-1/2-inch jelly-roll pan; and line pan with parchment paper. Place flour, baking 
powder and salt in small bowl; stir to combine, and set aside.
2) Beat egg yolks and 3/4 cup granulated sugar with a mixer at high speed about 5 minutes or until thick and lemon-colored, scraping down side of bowl once. Beat in the flour, baking powder, and salt mixture 1/4 of a cup at a time allowing it to incorporate before adding more. Then, beat in the vanilla; set aside.
4) Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form.
5) Fold egg whites into the egg yolk and flour mixture 1/3 of the egg white mixture at a time, until it is evenly incorporated. Spread mixture into the prepared parchment lined pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger.
6) Lightly sift a few tablespoons of powdered sugar over a clean dish towel. Loosen warm cake from edges of pan; invert onto prepared dish towel. Remove pan; carefully peel off the parchment paper. Gently roll up cake in the dish towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack.
Chestnuts Roasting on an Open Fire
Spice Butter Roasted Chestnuts
Ingredients:
- 1 pound fresh chestnuts
- 8 tablespoons unsalted butter, melted
- 1 teaspoon apple pie spice
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
Preheat oven to 425 degrees.
Using a sharp knife score an X on the rounded top of the chestnuts. Cutting through the shell but not deep into the nut.
Once you have cut all the nuts soak them in a bowl of super hot water for 2 minutes.
Lay out a large piece of foil onto a rimmed baking sheet. Gather up the edges to make a little wall.
Place the chestnuts (flat side down, X side up) inside the foil. Try not to overlap.
Add melted butter and spices in a bowl and mix to combine.
Pour over chestnuts and roast for about 30 minutes until the shells are curved back and the meaty flesh is exposed.
Peel while still warm and dip in butter sauce.
Krispie Treat Christmas Trees
INGREDIENTS:
- 6 cup Rice Krispies Cereal
- 3 tbsp Butter
- 10.5 oz Marshmallows
- Green Food Coloring
- 12 Miniature Reese’s Cups
- 1/3 cup M&M Minis
- 12 Candy Stars
- 3 cup Powdered Sugar
- 3 tbsp Milk
- 3 tbsp Corn Syrup
DIRECTIONS:
- To help in forming the cone shape, I took the foam that comes in a waffle cone pack to protect the cones and cut it to make a form to help shape the trees.
- Line a cookie sheet with parchment paper.
- In a medium to large saucepan, melt the butter over low heat.
- Add the marshmallows and stir until completely melted.
- Add enough food coloring to make mixture dark green (it will lighten when cereal is added).
- Remove from heat.
- Add the Rice Krispies cereal and stir until cereal is well coated.
- Allow to set about 4 minutes.
- Butter a your hands and form mixture into cone shapes.
- Place cones onto prepared pan.
- Allow to cool and firm up for several hours.
- Mix powdered sugar, milk and corn syrup in a bowl until smooth.
- Transfer to piping bag or zippered bag to pipe onto cookies.
- Pipe like a garland around each tree.
- Space M&M minis like ornaments onto the garland.
- Pipe a dab of icing on top of tree to act as glue and attach star.
- Place a Reese’s upside down on pan. Pipe icing on it and place tree on top.
- Allow to set before serving.
