Mouse Cookie Pops
Ingredients: sugar cookie dough, heart shape cutter, craft sticks, frosting, large marshmallows,
M&M's, red string licorice. Heat oven to 350 degrees. Roll dough to W' thick. Cut out heart
shapes (head of the mouse). Put sticks on a parchment-lined cookie sheet. Put a heart on each end of
the stick. Bake for 12 to 14 min. Let cool completely. Frost with desired mouse color. For ears, cut
marshmallow in half and dip one side in pink sugar (sprinkle a small amount of red coloring in
sugar and mix well.) Press ears, candy eyes, and nose to face. For whiskers, cut four I" licorice
pieces, press to the sides of the nose. Tie ribbon bow on a craft stick for the tail.
Fun and Festive Firs and Licorice Stars  
Made from craft foam, or thin cookie dough pieces, these "fir" trees can be
used to decorate the Tree or as last-minute gifts. Please see at our booth
hanging from our candy garlands. Stars are made by hot-gluing five equal
pieces of licorice together to form a star. A candy bit can be added at the
point of each star if strung with wire.
Salad on a Stick  
Set out bowls of precut carrot wheels, red and green pepper wedges,
cucumber slices, black olives, cherry tomatoes, and mushrooms. Give
each scout a skewer and let them build their own salad. Serve with
ranch dressing.
 Popcorn Snowballs
In a large bowl, microwave 1 cup vanilla morsels, on medium-high for about 1 minute.
Stir and add 20 or longer, to melt. Stir until smooth. Add 2 cups popped popcorn, 1
cup fruit-flavored cereal rings and 1/2 cup peanuts. Mix well to cover. Drop by 1/3
cupfuls onto waxed paper. Let set until firm, about one hour, or put in the fridge to speed
up the process. Place each snowball in a cupcake liner or wrap in colored plastic
wrap.
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Hot Chocolate Spoons and Christmas Wands 
Melt small amounts of chocolate and while chocolate in separate bowls, in
a microwave. Dip the end of the spoon (heavy plastic) in either bowl
several times. Place on waxed paper between coats. Drizzle with the
opposite color chocolate the next time. Sprinkle with a tiny amount of crushed peppermint if
desired. Let set until firm. Use for stirring hot chocolate. Using pretzel rods, dip rods into
melted almond bark, about halfway up the rod. Allow a few seconds for "frosting" to set, then
dip into sprinkles, nuts, or sugars, to decorate. Allow to set, holding up straight.
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Great Salt Lake Council