Wilma's Holiday Tree

Ingredients:
1/4 cup (½ stick) butter or margarine
1 package (10 ½ ounce) mini-marshmallows
1 package (11 ounce) Post Fruity Pebbles or Cocoa Pebbles Cereal
1 container (16 ounce) ready to spread vanilla frosting
Set of star cookie cutters
Spray 13x9 inch pan with cooking spray.

Directions:
Melt butter over low heat in large saucepan. Add marshmallows, stirring until completely melted. Add cereal and mix to coat well.

Press mixture firmly and evenly into prepared pan. Cool 1 hour in cool dry space.

Using cookie cutters (star cutouts), carefully cut 2 of each size for a total of 10.
Spread ½ of frosting on tray to resemble snow.

Use remaining frosting to attach stars, stacking largest to smallest and rotating the points to make a tree. Decorate as desired.

Cherry-Walnut Crumb Cake

Serves 16
Active: 15 min
Total: 1 hour

Ingredients
3/4 cup flour
3/4 cup packed light brown sugar
1 tsp ground cinnamon
6 tbsp melted butter
1 cup walnuts, chopped
3/4 cup dried cherries, chopped
1/4 cup canola oil
1/4 cup water
3 large eggs
1 cup reduced fat sour cream
2 tsp vanilla extract
1 box (18.25 oz) yellow cake mix

Directions
1) Heat oven to 375. Spray a 10 inch tube pan with cooking spray.

2) In a large bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter and stir with a fork until crumbly. Fold in the walnuts. Transfer half the mixture to a small bowl and fold in the cherries.

3) In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until fully incorporated.

4) Spread half the cake batter into the prepared pan and sprinkle with the cherry mixture. Top with the remaining batter and sprinkle with the walnut mixture. Bake until a wooden pick comes out clean, 45-50 minutes. Let cool in the pan 25 min before transferring to a wire rack to cool completely.

Can be made up to 2 days in advance and stored at room temperature.

Recipe and photo courtesy of www.womansday.com

Chicken Primavera

(Recipe and image from www.minuterice.com)

Ingredients


1 Tbsp oil
3/4 lb boneless skinless chicken breast, cut into strips
1 cup broccoli flowerettes
1 cup thawed frozen green peas
1 carrot, cut into julienne strips
1 small onion, chopped
1 can (13 3/4 oz.) chicken broth
1/2 tsp dried basil leaves
dash pepper
1 1/2 cups Minute® Brown Rice, uncooked
1/4 cup grated Parmesan cheese


Directions:


HEAT oil in large skillet. Add chicken; cook and stir until browned. Add broccoli, peas, carrot and onion; cook and stir until vegetables are tender-crisp.
STIR in broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese.

Jelly Donut Holes

Photo and recipe courtesy of Womans Day magazine

Ingredients:

1/2 cup sugar

1/2 tsp ground cinnamon

4 cups canola oil

1 can (16.3 oz) large refrigerated biscuits (Pillsbury Grands)

1/2 cup strawberry jam or jelly

Makes 24

Active: 20 min

Total: 25 min

In a bowel, combine the sugar and cinnamon; set aside. Heat the oil in a 10-inch skillet over medium-low heat.

While the oil is heating, form the donuts. Separate dougn into 8 biscuits and flatten them into 3.25 inch rounds. Using a 1.5 inch round cookie cutter, cut 3 circles from each round.

With a sharp knife, slice horizontally (parallel to cutting board) through centers-do not cut all the way through-and open like a book.

Spoon 1/4 tsp jelly into one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough. When the oil is hot enough, bubbles will appear around the doughs edge.

Working in batches, fry holes until golden brown, about 1-1.5 minutes per side. Transer to a paper towel-lined plate when done. While doughnuts are still warm, toss them in the cinnamon-sugar mixture.

Per 3 holes:

319 cals

1g fiber

11g fat