1 package (3 ounces/85 g) cream cheese
2 teaspoons milk
1 package fruit leather
Mix cream cheese with milk until smooth.
Unroll each piece of fruit leather, keeping plastic film on bottom. Spread tops with cream cheese mixture. Roll up tightly, peeling off plastic film. To serve, cut into 1/2″ (1 cm) slices.
3/4 cup orange juice
2 tablespoons grated orange rind
1 cup sugar
1/2 cup raisins
1/2 cup chopped nuts
1 egg, slightly beaten
2 tablespoons butter or margarine
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 1/2 tablespoons water
Mix first seven ingredients together, then stir in flour, baking powder, soda, and salt. Mix well.
Pour batter into large greased and floured loaf pan. Bake at 350° F (175° C) for 30 to 35 minutes. Cool in pan 5 minutes before removing.
Combine powdered sugar and water. Drizzle mixture over bread.
4 cups powdered milk
1 cup instant cocoa
1/2 cup powdered sugar
1/2 cup powdered cream
1/4 teaspoon salt
Combine all ingredients and store in airtight container.
To serve, combine 1/3 cup Hot Chocolate Mix with 1 cup hot water.
1 1/2 cups bite-size cereal squares
1 1/2 cups toasted oat cereal
1 cup chocolate chips
1 cup raisins
1/2 cup pitted dates, sliced
1/4 cup shredded coconut
Mix all ingredients together in large bowl.
Store in plastic bag.
1/2 loaf thin-sliced sandwich bread
3/4 cup peanut butter
Trim crust from bread and cut each slice into four long logs.
Place logs on baking sheet and bake at 275° F (135° C) about 20 minutes or until bread is crisp.
Spread peanut butter on each side of logs, then roll in chocolate sprinkles.
Place slightly apart on baking sheet and freeze at least one hour before serving. Store in freezer.
8 cups miniature marshmallows
1/2 cup margarine
10 cups crisp rice cereal
green food coloring
Put marshmallows and margarine in large pan and melt over low heat, stirring until smooth. Mix in desired amount of food coloring.
Remove pan from heat and mix in cereal until well coated.
Press mixture into two greased oblong cake pans.
After mixture has cooled, cut into 1 1/2″ (4 cm) squares.
On an 8″ (20 cm) plate, arrange squares in shape of Christmas tree (see illustration). Decorate with gumdrops.