Type what you have

Ingredients

• ✓ green decorator sugar
• strawberry flavored gelatin
• sweetened condensed milk
• coconut
• vanilla extract
• red decorator sugar
• almond

Instructions

1. 1 Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
2. 2 Roll into small balls and shape into strawberries; roll in red sugar crystals.
3. 3 Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

By Annette

Ingredients

• ✓ green decorator sugar
• vanilla ice cream
• milk
• mint extract
• green food coloring
• chocolate syrup
• whipped cream

Instructions

1. 1 Gather the ingredients.
2. 2 Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
3. 3 Drizzle chocolate syrup around the inside of 2 tall glasses; pour shake into the glasses. Top with whipped cream and green sugar.
4. 4 Enjoy!

By Julie Kimball Fitzgerald

Ingredients

• ✓ green decorator sugar
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• strawberry jam

Instructions

1. 1 In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Divide dough in half and wrap in plastic. Refrigerate dough for three hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line them with parchment paper.
3. 3 On a floured surface, roll out half of the dough to 1/8 inch thickness. Cut dough into star shapes using a 3- to 4-inch star cookie cutter. Using a 1- to 2-inch star cookie cutter, cut a star into the center of half of the big stars. Place the full stars on one cookie sheet and the "tops"--the cookies with the center cutouts--on another. Sprinkle colored sugar on the star tops, if desired.
4. 4 Bake in preheated oven until edges are golden brown, 6 to 8 minutes. Allow cookies to cool completely. (You can re-roll the mini stars cut out of the centers, or bake them separately for about 5 minutes.) Repeat with remaining cookie dough.
5. 5 After cookies cool completely, spread 1 teaspoon of preserves in the center of each full star cookie. Place a cut-out cookie on top of the layer of preserves. Pack cookies between waxed paper in a covered tin to preserve freshness.

By kathy

Ingredients

• ✓ green decorator sugar
• white cake mix
• water
• vegetable oil
• egg white
• vanilla frosting
• green food coloring
• marshmallow
• semisweet chocolate chip
• red food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Mix cake mix water, oil, and egg whites in a large bowl with an electric mixer on low speed until moistened, then mix on medium speed for 2 minutes. Pour batter into the prepared muffin cups, filling each 1/2 full.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 19 to 23 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes more.
4. 4 While the cupcakes are cooling, stir 2/3 of the frosting with green food coloring in a small bowl until well combined. Place remaining frosting in another small bowl and set aside. Cut each marshmallow in fourths widthwise to make four thin circles. Place green sugar in a shallow bowl. Set out a very small bowl of water.
5. 5 Frost cooled cupcakes with green frosting and sprinkle with some green sugar.
6. 6 Wet half of each marshmallow circle with water, then dip the wet part into green sugar to coat. Place two dipped marshmallows onto each cupcake for the frog's eyes; the green sugar should be facing up for the eyelids. Use a tiny bit of white frosting to glue a chocolate chip onto the center of each marshmallow for the pupils.
7. 7 Stir red food coloring into remaining white icing. Transfer to a plastic bag. Snip off one corner of the bag and pipe pink icing onto cupcakes to draw mouths and nostrils as desired.

By kymama

Ingredients

• ✓ green decorator sugar
• cinnamon red hot candy
• orange juice
• confectioners sugar
• baking powder
• baking soda
• cardamom
• clove
• cinnamon
• all-purpose flour
• orange juice
• egg
• candied mixed fruit
• almond
• semisweet chocolate chip
• water
• honey
• sugar

Instructions

1. 1 Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
3. 3 Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
4. 4 To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

By Juanita