3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries


Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

HOT CHOCOLATE BREAD PUDDING

Serves: 6-8
INGREDIENTS
16-ounce loaf hawaiian sweet bread (or your favorite bread)
3½ cups International Delights Hot Chocolate
½ cup good quality milk chocolate chips, divided
1 teaspoon vanilla
⅛ teaspoon salt
5 large eggs
½ cup mini marshmallows (for inside bread pudding), divided
1½ cup mini marshmallows (for topping)
INSTRUCTIONS
Preheat oven to 350F.
Slice the loaf of bread into 1-inch cubes, cutting off the crust. It will make about 10-11 cups of bread.
Place the bread cubes on a baking tray and bake for about 30 minutes, turning twice. (you can skip this step if you're tight on time, but the toasted bread makes this extra tasty!)
In a large bowl, whisk together the hot chocolate, eggs, vanilla, and salt. Set aside.
Place one layer of bread cubes into a 9x9 baking dish. Scatter the ¼ cup chocolate chips and ¼ cup mini marshmallows over the bread.
Top with the rest of the bread and pack tightly. Sprinkle with the remaining ¼ chocolate chips and ¼ cup marshmallows.
Pour hot chocolate mixture into the baking dish. The liquid should come to almost to the top of the dish with a bit of the bread still exposed. Cover with foil.
Refrigerate overnight or for at least 2 hours.
When ready to prepare, preheat oven to 325F. Allow the bread pudding to rest on the counter while oven heats.
Bake, uncovered, for 45-50 minutes or until the bread cubes are crisp and browned and a toothpick inserted into the middle is firm.
Remove the dish from the oven and top with the remaining 1½ cups mini marshmallows.
Switch your oven settings to broil and broil for approximately 3-4 minutes or until the marshmallows are toasted to your liking. Watch it closely, the broiler can burn the marshmallows easily.
Let sit for about 20 minutes before serving, it will be very hot. Slice and serve. Enjoy!

Pumpkin Cream Cheese Dump Cake
Ingredients
8 oz. cream cheese
3/4 C. powdered sugar
2 tsp. milk
1 can (29 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 eggs
1 1/4 C. sugar
1 tsp. salt
1 Tbsp. pumpkin pie spice
1 yellow cake mix (dry)
1/2 C. butter, melted
1 Tbsp. cinnamon sugar mixture, optional
whipped cream
Directions
1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.
3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
4. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo).
5. Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan).
6. Pour melted butter over the dry cake mix.
7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
9. Let cool and serve with whipped cream! (Store in fridge)

1 yellow cake mix 1 cup brown sugar 2 cups powdered sugar
3/4 cup oil 1 Tablespoon cinnamon 4 Tablespoons milk
4 eggs 1 Tablespoon vanilla extract
8 oz sour cream


Mix cake mix, oil, eggs, and sour cream by hand, about 50 strokes.
Put half the batter in 9 x 13 pan.
Combine brown sugar and cinnamon and spread over entire cake. Spread the rest of the batter on top of this.
Use a knife to make swirls in the cake.
Bake at 325 degrees for about 40 minutes.
Blend powdered sugar, milk and vanilla extract and spread on warm cake.

Easy King Cake

PULL-APART BREAD
3 rolls refrigerated buttermilk biscuit dough
1 stick butter, melted
1 c. sugar
2 tsp. cinnamon
GLAZE
1 c. powdered sugar
3 tbsp. milk
1 tsp. vanilla extract
purple, yellow and green sanding sugar sprinkles
DIRECTIONS

Make the Pull-Apart Bread: Preheat the oven to 350°F. As it heats, open the biscuit dough, pulling apart all of the biscuits. Slice each in half and roll into balls.
Dip the balls into melted butter, then place in a resealable plastic bag. Add the sugar and cinnamon, seal and shake until all of the dough balls are covered.
Coat a Bundt pan with nonstick cooking spray (or grease with butter), then fill with the dough balls, packing them in close together. Bake for 28-30 minutes, or until the dough balls are lightly golden and have puffed up.
Flip over the Bundt pan to remove the pull-apart bread. It should form a domed circle. Set aside to cool a bit while you make the glaze.
Make the Glaze: Whisk powdered sugar, milk and vanilla extract together in a medium-sized mixing bowl. Spoon glaze over the cake, covering it completely. Top with sprinkles.

NO CRUST PECAN PIE
Beat 3 egg whites until stiff. Add:
1 c. sugar (gradually)
1 tsp. baking powder
1 tsp. vanilla
Gradually fold in 1 cup graham crackers, crushed and 1 cup pecans. Pour in buttered pie pan. Bake 30 minutes at 325 degrees.