Kitchen Krafts


Whether or not it’s snowing outside, enjoy these snowball snacks inside with family and friends.

Snowball Dessert

1 cup powdered sugar

1/2 cup butter or margarine

7 cups miniature marshmallows (one 16-ounce/454-g package)

8 cups crispy rice cereal

  1. 1.

    Pour the powdered sugar into a bowl and set aside.

  2. 2.

    Cut the stick of butter or margarine into four equal pieces. Set aside one piece. Melt the other three pieces in a saucepan over medium-low heat. Pour the marshmallows into the butter and stir until the marshmallows melt. Remove from heat and stir in the crispy rice cereal. Keep stirring for about 3 minutes or until the sticky mixture becomes cool enough to touch.

  3. 3.

    Generously coat your hands with the butter you set aside. Press a handful of the sticky mixture into a golf-ball-size snowball. Roll the snowball in the bowl of powdered sugar until it is evenly coated. Place the snowballs on plates and let them set up for about an hour. Makes 36.

Cheesy Vegetable Snowman

6 cups cauliflower florets

1/4 cup butter or margarine

1/3 cup flour

2 cups milk

1 cup shredded Swiss cheese

1 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

1 small carrot

8 large black olives

  1. 1.

    Fill a saucepan with water and cook the cauliflower florets for about 6 minutes or until slightly tender. Drain and pour the florets into a 2-quart round baking dish.

  2. 2.

    In another saucepan, melt the butter or margarine and stir in the flour with a wire whisk. Gradually add the milk, stirring constantly until the mixture is smooth. Bring to a low boil, and then remove from heat. Stir in the cheese, salt, garlic salt, and pepper.

  3. 3.

    Pour the cheese mixture over the cauliflower. Bake uncovered at 350ºF (177ºC) for 25 minutes or until bubbly. Remove from heat and let cool slightly.

  4. 4.

    Cut off the lower half of the carrot and peel it. Place the carrot in the middle of the cauliflower dish to look like a snowman nose. Use olives for the eyes and mouth. Makes 6 servings.

Illustration by Brad Teare