Ingredients

• 1/2 cup white popcorn kernels
• 1 (12 oz) bag Vanilla Candy Melts (such as Wilton Candy Melts)
• 1 1/3 cups broken pretzel pieces
• 1 (12 oz) bag green and red Milk Chocolate or Mint M&Ms
• Red and green sprinkles

Steps

1. Pop popcorn and then place into a large bowl. Remove any unpopped popcorn kernels.
2. Mix in broken pretzel pieces and M&Ms.
3. Melt Vanilla Candy Melts in a microwave safe bowl in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula. Drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).
4. Pour mixture into a single layer onto wax paper.
5. Sprinkle entire mixture evenly with sprinkles before vanilla chips set.
6. Allow to cool and harden, then gently break into pieces, place in a festive serving bowl, and let your guests (or yourself!) enjoy!

Ingredients

• 4 Cornish game hens
• kosher salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 1 head of garlic (around 24 cloves)
• 1/3 cup white wine
• 1/3 cup chicken broth
• 4 sprigs fresh rosemary, for garnish

Steps

1. Preheat oven to 450 degrees F.
2. Rub hens with olive oil. Generously season hens with kosher salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F. In a mixing bowl, mix together wine, chicken broth, and 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.
4. Baste with pan juices every 10 minutes.
5. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Ingredients

• 2 cups almonds
• 1/4 cup honey
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups whole dried apricots
• 15 pitted Medjool dates (about 1 cup)
• Pinch of salt
• Zest of one orange
• Refined sugar for rolling
• Powdered sugar for dusting

Steps

1. Preheat oven to 400°.
2. Spread almonds into a single layer on a cookie sheet. Bake in preheated oven for 8-10 minutes or until almonds are roasted and slightly brown.
3. Add almonds to the bowl of a food processor. Pulse until chopped into fine pieces, about the size of a match head.
4. Add honey, cinnamon, nutmeg, cloves, apricots, dates and orange zest to the almonds. Pulse until mixture is well chopped and beginning to clump.
5. To form sugar plums, pinch off a tablespoon of mixture and roll into a ball. When all sugar plums are formed, roll the sugar plums in white sugar, then when completed, dust the top with powdered sugar.