Christmas Mice Recipes

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CHRISTMAS MICE COOKIES



Christmas Mice Cookies image

These whimsical little cuties taste like truffles. Every Christmas, we make sure to have enough for friends and neighbors. -Deborah Zabor, Fort Erie, ON

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 6

2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs, divided
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup wafer crumbs and sour cream. Refrigerate, covered, 1 hour or until firm enough to shape., Place remaining wafer crumbs in a shallow bowl. For each mouse, roll about 1 tablespoon crumb mixture into a ball; taper one end to resemble a mouse. Roll in wafer crumbs to coat. Attach nonpareils for eyes, sliced almonds for ears and licorice pieces for tails. Store in an airtight container in the refrigerator.

Nutrition Facts :

CHRISTMAS MICE



Christmas Mice image

These adorable treats will be an especially popular gift for families with kids. Give in a small box nestled in holiday-colored chocolate candies.

Provided by Midwest Living

Categories     Food

Time 1h15m

Number Of Ingredients 4

1 12 ounce package semisweet chocolate pieces
1 10 ounce jar maraschino cherries with stems, drained and patted dry
36 milk chocolate kisses with stripes
Sliced almonds

Steps:

  • Place chocolate pieces in a small microwave-safe bowl. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring twice.
  • Hold cherries by the stem and dip, one at a time, in melted chocolate to coat. Place coated cherries on a large baking sheet. Immediately press the flat bottom of a kiss up against the cherry (forming mouse head). Insert two almond slices between head and body to form ears. Use a toothpick dipped in remaining melted chocolate to make eyes. If you like, dot some of the melted chocolate on tip of kiss for nose. (Or, place remaining melted chocolate in a resealable plastic bag; seal. Snip off a very small piece of one corner and pipe on eyes and nose). Place the baking sheet in the refrigerator and let chill for 15 minutes or until chocolate is set. Use a small flat metal spatula or table knife to help remove mice from baking sheet.
  • Store mice in a tightly covered container in the refrigerator for up to 2 days. Makes about 36 mice.

Nutrition Facts : Calories 81 calories, Carbohydrate 10 g, Cholesterol 1 mg, Fat 5 g, Protein 9 g, SaturatedFat 2 g, Sodium 5 mg, Sugar 9 g

CHRISTMAS EVE MICE



Christmas Eve Mice image

Assembling these merry mice is so much fun that the kids will definitely want to help. My daughter gave me the recipe, along with a warning...your guests just might think these treats are too cute to eat! -Margene Pons, West Valley City, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Number Of Ingredients 8

24 double-stuffed Oreo cookies
1 cup semisweet chocolate chips
2 teaspoons shortening
24 red maraschino cherries with stems, well drained
24 milk chocolate kisses
48 sliced almonds
1 small tube green decorative icing gel
1 small tube red decorative icing gel

Steps:

  • Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. , In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. , For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves. Store in an airtight container at room temperature.

Nutrition Facts : Calories 151 calories, Fat 8g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

MICE



Mice image

Kids love them. I did growing up -- my mom use to make these around Christmas time, but great for anytime! You can make as many as you want. They are great to look at.

Provided by lovemykids

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h15m

Yield 20

Number Of Ingredients 5

8 ounces chocolate confectioners' coating
20 red maraschino cherries with stems
3 tablespoons blanched slivered almonds
20 milk chocolate candy kisses, unwrapped
40 small red decorating candies (dragees)

Steps:

  • Line a baking sheet with parchment paper.
  • Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
  • Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 11.8 g, Cholesterol 1 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 3.4 g, Sodium 13.5 mg, Sugar 3.8 g

CHRISTMAS COCONUT MICE



Christmas Coconut Mice image

These adorable mice are no bake, and so easy to do even a child could make them. Taken from 'yummy little cook book'. For halloween you can dye the mice charcoal grey, use black liquorice for tails and red silver balls for eyes. You need a deep tablespoon to shape the mice.

Provided by Wild Thyme Flour

Categories     Candy

Time 10m

Yield 15-20 mice

Number Of Ingredients 6

250 g icing sugar, sifted
200 g tin condensed milk
175 g desiccated coconut
red food coloring
candy, balls silver
white chocolate, buttons for ears or slivered almonds, for ears

Steps:

  • Mix the icing sugar and condensed milk. Mix in the coconut. Divide the mixture between two bowls.
  • Dye one mixture dark red while the other eighter leave white or else dye pink. ( when I make white mice I use blue silver balls for the eyes).
  • Dip a clean tablespoon ( use a dessert spoon to make smaller mice)into some water and let it drip, then lift up a tablespoon of the mixture.
  • Line a baking sheet with plastic wrap. Press the mixture into the tablespoon and level it. Now turn the spoon over and tap it, so that the mixture will come out onto the plastic wrap.
  • Pinch a nose on the narrow end , then add the eyes, the ears made out of the milky buttons or slivered almonds and push a piece of liquorice, as a tail. Allow to dry.

Nutrition Facts : Calories 162.9, Fat 4.9, SaturatedFat 4.1, Cholesterol 4.5, Sodium 47, Carbohydrate 29.4, Fiber 0.5, Sugar 28.6, Protein 1.4

CHOCOLATE CHERRY MICE



Chocolate Cherry Mice image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 mice

Number Of Ingredients 6

12 maraschino cherries with stems (about 1 jar)
4 ounces favorite chocolate (semisweet, bittersweet or milk), chopped
1 tablespoon coconut oil
1 dozen chocolate kisses (white or milk), unwrapped
24 pieces sliced almonds
2 ounces white pearl candy dragees (at least 24)

Steps:

  • Put the maraschino cherries in a strainer and rinse well with cold water until it runs clear. Scatter the cherries on top of a few layers of paper towel to drain and dry thoroughly, patting dry if necessary. Line a baking sheet with parchment paper.
  • Melt together the chopped chocolate and coconut oil in a bowl set over a pan of slightly simmering water, stirring until uniform and completely melted. Remove the bowl from the heat.
  • Holding a cherry by the stem, dip in the melted chocolate, rolling to coat completely. Allow excess chocolate to drain off before placing the cherry on its side on the parchment-lined baking sheet (the stem should stick out from the side rather than the top). Repeat with the remaining cherries and chocolate. Place the baking sheet in the refrigerator for 30 minutes to allow to set.
  • If the remaining chocolate mixture in the bowl has hardened, reheat over simmering water until melted again. Remove the chocolate-covered cherries from the refrigerator. Dip the flat end of a chocolate kiss into the melted chocolate, allowing excess to drain off, and then place onto the end opposite the stem end of a cherry. While holding the kiss in place, add 2 almond slices between the cherry and kiss to form ears. Use a toothpick to add 2 small dots of melted chocolate to the kiss, to adhere 2 dragees for eyes. Repeat with the remaining ingredients.
  • Place the baking sheet back in the refrigerator to set up for at least 15 minutes.

PEANUT BUTTER CHRISTMAS MICE



Peanut Butter Christmas Mice image

I have made these since 1989. They are always a hit when I make them for my son's class.

Provided by Paula

Categories     Desserts     Cookies

Time 1h40m

Yield 60

Number Of Ingredients 11

½ cup butter, room temperature
1 cup creamy peanut butter
½ cup packed light brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 ½ cups all-purpose flour
1 cup peanut halves
¼ cup green candy sprinkles
60 3-inch pieces red shoestring licorice

Steps:

  • In a large bowl combine butter and peanut butter; beat until creamy. Add brown and white sugar and beat until fluffy. Beat in egg, vanilla extract and baking soda until well blended. With mixer on low, mix in flour just until blended. Cover and chill for 1 hour, or until firm.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Shape 1 level tablespoon of dough into 1 inch balls. Taper each ball at one end into a teardrop shape. Press flat on one side. Place flat sides down, 2 inches apart on ungreased cookie sheets. Press the sides of the dough in to raise the 'backs' of the mice, as dough will spread slightly during baking.
  • Gently push 2 peanut halves in each 'mouse' for ears, and 2 pieces of green candy for eyes. With a toothpick make a hole 1/2 inch deep in the tail ends.
  • Bake in preheated oven for 8 to 10 minutes, or until firm.
  • Transfer to a cooling rack and insert licorice pieces as tails.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 16.3 g, Cholesterol 7.2 mg, Fat 5.2 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 48.1 mg, Sugar 9.2 g

CHRISTMAS MINCE PIES



Christmas Mince Pies image

Tangy mince pies with a hint of orange in the pastry.

Provided by lighty78

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 1h52m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 pinch salt
½ cup butter, cubed
¼ cup vegetable shortening, cubed
¾ cup white sugar
2 oranges, zested
1 teaspoon vanilla extract
¼ cup fresh orange juice, chilled
7 ounces prepared mincemeat filling, or as needed
1 tablespoon confectioners' sugar

Steps:

  • Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together.
  • Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter.
  • Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top.
  • Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 39.2 g, Cholesterol 20.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 6.2 g, Sodium 104.1 mg, Sugar 20 g

CHRISTMAS MICE RECIPE - (4.2/5)



Christmas Mice Recipe - (4.2/5) image

Provided by AuntieGooper

Number Of Ingredients 3

Oreo cookies
Kisses
cherries

Steps:

  • Open face up Oreo cookie Chocolate dipped cheery for the body Hersey's kiss for the head

CHOCOLATE CHRISTMAS MICE (OR ANYTIME MICE)



Chocolate Christmas Mice (Or Anytime Mice) image

My mom taught my little brother and me how to make these little mice. They are so fun! I'm guessing about the quantities and yield.

Provided by Sayster

Categories     Candy

Time 30m

Yield 2 pounds of mice

Number Of Ingredients 5

1 lb cherries, with stems
1 lb Hershey chocolate kiss
semi-sweet chocolate chips, for melting
sliced almonds
icing (optional) or red-hot candies (optional)

Steps:

  • Melt the chocolate chips in a double boiler and dip a cherriy into the chocolate, holding by the stem ("tail").
  • Set cherry on its side on waxed paper. This is the mouse's body and tail.
  • While chocolate it still gooey, "glue" on a hershey's kiss to the mouse's body, with the bottom of the kiss touching the cherry and the pointy part pointing out, the opposite direction that the tail is pointing.
  • Add sliced almonds in the seam for ears.
  • Decorate with icing or red hots for eyes and nose.
  • Repeat with the rest of the cherries, etc.

Nutrition Facts : Calories 1386.2, Fat 67.8, SaturatedFat 42.1, Cholesterol 52.2, Sodium 179.2, Carbohydrate 178.6, Fiber 13.5, Sugar 152, Protein 20.3

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