Cover the cookie sheet with aluminum foil. Spray lightly with non stick spray. Arrange the cinnamon rolls in the following pattern. One at the top, then two, then three, then four, then five. The remaining single roll is centered at the bottom to form the base of the tree. Brush lightly with a little melted butter and bake following directions on the can. When they come out of the oven drizzle with the prepared frosting and sprinkle with colored sugar to decorate.

NEVER FAIL FUDGE

by Bluebonnet Crafters

Ingredients:

2/3 c. evaporated milk
1/2 tsp. salt
1 2/3 c. sugar
2 Tbs. butter or stick margarine (not low fat)

Instructions:

Place in a saucepan and bring to a boil. Cook 4 to 5 minutes stirring constantly. Timing depends on humidity. The higher the humidity the longer you cook but never over 5 minutes.

Remove from the heat and immediately add 2 cups of miniature marshmallows or cut up large marshmallows, 1 1/2 c. chocolate chips 1 1/2 cups broken nuts of your choice

Stir until smooth and blended and pour into a lightly oiled pan 8" square.

VEGETABLE CHRISTMAS TREE

by Bluebonnet Crafters

Materials:

1 Styrofoam cone
Large round platter or plate
Lettuce, parsley or other greens to cover the cone & platter
1 each large green and red Bell pepper with flat bottoms
2 small serving spoons
2 styles bottled dressing
Variety of vegetables, pickles, olives and cheese cubes, whole or cut in uniform sized pieces
Toothpicks
Small amount of floral clay
Plastic wrap and zipper bags

Instructions:

Cut a slice off the top of each pepper and remove the centers, wash, dry, cover with plastic wrap and place in refrigerator until serving time.

Place a small amount of floral clay on the bottom of the Styrofoam cone and anchor it to the center of the platter. Using the toothpicks, pin the greens to the cone to completely cover and add more around the base to cover the platter. Cover with plastic wrap and refrigerate. Clean and prepare the vegetables etc. They should be left whole if small or cut so all pieces are about the same size.

Place a toothpick in each piece and place them in plastic wrap or zipper bags by kind and refrigerate.

A few hours before the party arrange some of the veggies in spirals around the cone alternating colors by sticking the end of the toothpick into the cone. Arrange the red and green peppers one on either side of the cone on the bed of greens and fill with the dressings, a Ranch or Buttermilk style will look good in the red while Catalina or Thousand Island will show well in the green. Place some of the remaining veggies on the platter with the toothpicks up. The rest can remain refrigerated to replenish as needed.

This makes a pretty centerpiece for a buffet table.

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