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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grandma Harshbarger's Christmas Wreaths Recipe

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This recipe for Grandma Harshbarger's Christmas Wreaths is from The Harshbarger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons butter or margarine
1 package (10 oz., about 40) marshmallows
OR
4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups krispie rice cereal
Cinnamon "red hot" candies
Directions:
Directions:
1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
2. Add krispie rice cereal to marshmallow mixture and stir until cereal is well-coated.
3. Butter your hands (or use non-stick spray) and roll ¼ to ½ cup of mixture to approximate size of wreath mold, then press in to mold. Add cinnamon candies.
4. Once set, remove from mold and tie a red bow around top of wreath.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth, then stir in food coloring. Follow remaining steps above. Microwave cooking times may vary.

For best results, use fresh marshmallows. Tub/diet/low-calorie margarine is not recommended.
To freeze for up to 6 weeks, place in layers separated by wax paper in airtight container. Let stand at room temperature for 15 minutes before serving.
Personal Notes:
Personal Notes:
Memories of our Galesburg Christmases past and what I recall as a heaping platter of Christmas wreaths, with all the children impatiently waiting until we could have one, hoping a red hot would fall off so we could pop it in our mouth. I have a few of Grandma's molds and now my grandchildren help me make a heaping platter each year. A legacy of love and memories packed into a little Christmas wreath.

 

 

 

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