Kids Christmas Recipes

• 3/4 cup unsalted butter
• 8 oz semisweet or bittersweet chocolate, coarsely chopped
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 cup chopped walnuts or pecans

• Slice the butter into 1/2-inch pieces and place them in the top of a double boiler while the water is barely simmering. You can use a pan instead of a boiler. Fill the pan up to 1-2 inches of water. Do not immerse the butter into water. 
• As the butter melts, sprinkle the chocolate evenly on it. Heat it for five minutes and stir it till it becomes smooth.
• Preheat the oven to 350 degrees. Take a 9- by 9 -inch square cake pan and dust it with flour.
• Combine the sugar in a mixing bowl
• Beat the eggs and add it into sugar mixing it for 3o seconds with a blender.
• Add vanilla essence, and mix the cooled chocolate in a blender on medium speed.
• Sift the flour and salt in a bowl and mix the chocolate mixture half at a time until it becomes smooth.
• Now add the nuts and topple the batter into the prepared pan. Smoothen it with a spoon.
• Bake the brownies for 30-35 minutes. Do not over bake it.
• When done the brownies will rise slightly and will have thin brittle crust.
• For better results insert a toothpick from the sides and toothpick should come out clean.
• Transfer the pan and cool the brownies thoroughly. Cool the brownies before cutting them.
• Serve at room temperature, will serve 12 -15 people.

• 1 cup (250 mL) raisins
• 1 cup (250 mL) glazed cherries, coarsely chopped
• 1 cup (250 mL) glazed pineapple, coarsely chopped
• 1 cup (250 mL) Brazil nuts, coarsely chopped
• 3/4 cup (175 mL) sugar
• 1/2 cup (125 mL) butter
• 1 egg
• 1 tsp. (5 mL) vanilla
• 1-1/4 cups (300 mL) all-purpose flour
• 1/2 tsp. (2 mL) baking soda pinch salt

• Preheat oven to 350 degrees F (180 degrees C).
• Line a cookie sheet with parchment paper and grease the paper lightly.
• In a bowl, toss together raisins, cherries, pineapple, and Brazil nuts.
• Beat sugar, butter, egg, and vanilla until creamy in a large mixing bowl for about 3-5 minutes
• Add flour, baking soda, and salt; beat the batter until it is smooth.
• Add in the fruits and nuts until it is evenly distributed.
• The dough will be thick and lumpy.
• Lay the dough onto the prepared cookie sheet about 2 inches allowing them to spread.
• Bake for 13-15 minutes till it becomes light brown but still soft.
• Remove from the oven and let it cool slightly before removing to a rack.
• Cool it completely before serving it.
• Serves about 3 dozen cookies.

• 4 cups white mini marshmallows
• !/2 cup powdered sugar
• 4 tablespoons unsalted butter
• 1 tablespoon milk
• 9 cups of popped popcorn
• 1 1/3 cups of unpopped popcorn
• For toppings you can use cinnamon candies, jelly beans, gumdrops, fruits and pretzel sticks.

• Melt butter in a large saucepan over low heat.
• Add marshmallows, stirring it continuously for about 5 minutes.
• Place popcorn in a large shallow greased pan.
• Add the mixture of marshmallow over the popcorn coating it evenly.
• While the mixture is still warm, make six balls of 5 inches each making the base flat for the snowman to stand.
• Make another 6 balls of 3 inches in diameter for the middle section
• Now make 6 more balls of 2 inches in diameter for the top section.
• Mix the powdered sugar and milk until smooth.
• Use icing to stack three popcorn balls in decreasing sizes to make it look like a snowman.
• Decorate it with different toppings.
• Serves 6 snowmen