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This Month's

Featured Recipe


Christmas Wreath Cookies



½ cup butter
30 regular-sized marshmallows
1 ½ t. green food coloring
1 t. vanilla extract
4 cups cornflakes cereal
2 T. cinnamon red hot candies




Melt butter in large saucepan over low heat
Add marshmallows and stir constantly until melted.
Remove from heat.
Stir in food coloring and vanilla.
Stir in cornflakes.
Set out two sheets of waxed paper.
Place the saucepan into a larger pan that has at least an inch of very hot water.
This will keep the cookie mixture warm and pliable.


Working quickly, drop a heaping tablespoon of dough onto the waxed paper. Use lightly greased fingers to form it into a wreath shape with hole in center.
Immediately decorate with the red hots.
Allow cookies to cool to room temperature before removing from waxed paper.
Store in an airtight container.

If you don’t care for the red hot candies, sprinkles look nice as an alternative.
Can also be made with bran flakes.
 Powdered sugar can be added to give the effect of snow.

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