10 small pretzels 10 pieces of rollo candy 10 whole pecans Place pretzel pieces on a baking sheet. Place in a warm oven 300 to just let the candy melt on top and hold it in place. Remove from oven and place on top. Let cool and harden.
5 Cups Flour 1 Cup Sugar 4 Eggs 4 Sticks Butter or Margarine 1 Can Solo Filling Cream butter. Add eggs, sugar then flour. Roll into dough logs, wrap and refrigerate overnight. Slice and top with solo filling. Bake at 400 for 7-12 minutes.
8 C. apple cider 4 bag Starbucks exotic mulling spices Candied orange peels Cinnamon sticks Heat apple cider and allow to steep with mulling spices for 4 minutes. Use one bag of Starbucks exotic mulling spices for every 2 C. apple cider. Garnish with orange peel or a stick of cinnamon.
1 box yellow cake mix 1 can crushed pineapple 1 jar maraschino cherries 1 large peppermint stick crushed 1 bag coconut Make by directions on box and let cake cool. Poke holes in cake and pour some of the juice from pineapple and cherries over top. Use egg white icing, and top with coconut, cherries, peppermint, and pineapple. Keep refrigerated.
1 cup dried refried beans 10-12 flour tortillas grated cheese hot sauce/salsa 1 head lettuce 2 cups water Frito Corn chips Mix the water and dried beans into a paste, heat and fill the tortillas with fixings. Crunch and munch.
Birthday Caramel Apple
1 apple per person, 3 caramel cubes per apple Wash apple. Cut a slice off the top, remove the core, and put the caramels in the hollow. Wrap in foil. Seal good. Cook in hot ashes about 30 minutes.
Birthday Cocoa Mix
1/3 cup cocoa 1 1/3 cup instant nonfat dry milk 1/2 cup sugar 2 T. non-dairy creamer powdered dash salt Mix, store in airtight container, for 1 cup cocoa, add 1/4 to 1/3 dry mix to 1 cup boiling water.