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Holiday Popcorn Treats

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During a holiday season that may not quite feel the same for many families, you can add a special touch to at-home festivities with treats that get everyone involved. Creating decorative holiday sweets allows little ones and grown-ups alike to take part in the fun, and the end result is delicious desserts for all to enjoy.

Start with freshly popped popcorn. At 30 calories a cup, it’s naturally low in fat, non-GMO, and gluten-free for a nutritious alternative to traditional holiday indulgences.

Coconut Popcorn Snowballs

Yield: 8 balls (4 inches)

  • 2 cups shredded or flaked

  • sweetened coconut

  • nonstick cooking spray

  • 3 quarts popped popcorn

  • 4 tablespoons (1/2 stick) butter

  • or margarine

  • 3 cups miniature marshmallows

  • 1 teaspoon coconut or vanilla extract

  • 8  candy canes or candy cane sticks (about 3-4 inches)


  1. Place large sheet wax or parchment paper over the work surface. Spread coconut on paper.

  2. Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.

  3. In a medium saucepan, melt butter over low heat. Stir in marshmallows until melted and mixture is smooth.

  4. Pour over popcorn and mix well until coated.

  5. Spray hands with cooking spray and press mixture firmly to form into balls. Place balls on coconut; roll and press coconut to coat. While holding popcorn balls, gently press a candy cane into each ball.

  6. Serve immediately or wrap individually in plastic wrap for storage.


Holiday Popcorn Snowmen

Yield: 5 snowmen

  • 1 package (1 pound) large marshmallows

  • 1/4 cup (1/2 stick) butter or margarine, plus additional for greasing hands

  • 1 teaspoon vanilla

  • 10 cups popped popcorn

  • sprinkles (optional)

  • licorice (optional)

  • gumdrops (optional)

  • cinnamon candies (optional)


  1. In a large saucepan, melt marshmallows and 1/4 cup butter. Remove from heat and stir in vanilla. Let stand for 5 minutes.

  2. Pour marshmallow mixture over popcorn and stir. Butter hands well and form into balls.

  3. Decorate with sprinkles, licorice, gumdrops, and cinnamon candies, if desired.


Chocolate Popcorn Reindeer

Servings: 8

  • 8  cups unsalted, unbuttered,

  • popped popcorn

  • 2 1/2 cups mini marshmallows

  • 1/2  cup chopped dark chocolate or dark chocolate chips

  • 2  tablespoons butter or light olive oil

  • 1/4 teaspoon salt

  • 16 pretzel sticks

  • 16 eyeball candies

  • 8 red candy-coated

  • chocolate candies


  1. Place popcorn in a large mixing bowl.

  2. In a saucepan over medium heat, heat marshmallows, chocolate, butter, and salt, stirring often, until smooth. Toss marshmallow mixture with popcorn until well combined.

  3. Scoop 3/4 cup popcorn mixture into a ball. Repeat with the remaining mixture to make eight balls. Place each ball in a paper muffin cup liner.

  4. Insert one pretzel stick on each side of the ball to resemble antlers, attach two eyeball candies for “eyes” and one red chocolate candy for “nose.” Repeat with the remaining balls. Let cool completely.


Jingle Balls

Yield: 12 cups

  • Nonstick cooking spray

  • 12 cups popped popcorn

  • 6 tablespoons butter

  • 3 cups mini marshmallows

  • 1/2  teaspoon peppermint extract assorted colored sugars


  1. Spray large mixing bowl lightly with nonstick cooking spray. Add popcorn.

  2. Spread plastic wrap on cookie sheet; set aside.

  3. In a medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. 3. Pour over popcorn, mixing until well coated. Let cool 2 minutes.

  4. Spray hands with nonstick cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

Perfectly Pumpkin

By |

Pumpkin is the flavor of the season when Thanksgiving comes around, especially when used in desserts and sweet treats the whole family will enjoy.  Here are four delicious pumpkin treats your family will love!

Pumpkin Loaf

  • Nonstick cooking spray

  • 4 eggs

  • 3 1/2 cups flour

  • 2 teaspoons baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon salt

  • 2 sticks butter

  • 2 cups sugar

  • 1 can (15 ounces) pumpkin puree

  • 1 cup chocolate chips

  • 1 cup walnuts, chopped

  • Heat oven to 350 F.

  • Prepare loaf and muffin pans with nonstick cooking spray.


  1. In bowl, whisk eggs. Set aside.

  2. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.

  3. In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.

  4. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.

  5. Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.

  6. Cool 10 minutes before removing from pans.


Spiced Pumpkin Bars

  • 2  cups flour

  • 2  tsp baking powder

  • 2  tsp ground cinnamon

  • 1  tsp baking soda

  • 1/4  tsp salt

  • 4  eggs

  • 15 oz can of pumpkin

  • 1 2/3  cups sugar

  • 1  cup cooking oil

  • 3/4  cup chopped pecans (optional)

  • 8 ounce package cream cheese, softened

  • 1/4  cup butter, softened

  • 1  tsp vanilla

  • 2  cups powdered sugar (sifted)

  • Pecan halves (optional)


  1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

  2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.

  3. Spread batter into an ungreased 15x10x1-inch baking pan.

  4. Bake in a 350° F oven for 25 to 30 minutes or until the center comes out clean. Cool completely in pan on a wire rack.

  5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.

  6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.


Spiced Pumpkin Carrot Cheesecake Cupcakes

Serves 12

  • 1 box (14 ounces) pumpkin quick bread, divided

  • 1 cup carrots, shredded

  • 3 eggs, divided

  • 3/4 cup milk

  • 1/2 cup golden raisins

  • 2 tablespoons canola oil

  • 1 package (8 ounces) cream cheese, softened

  • 2 tablespoons sugar

  • 1 tablespoon lemon juice

  • 1 cup pecans, chopped

  • 3 tablespoons butter, softened


  1. Heat oven to 350 F. Line muffin tin with cupcake liners.

  2. In large bowl, stir 1/2 pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended.

  3. Fill each cupcake liner 3/4 full.

  4. In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth.

  5. Spoon cream cheese mixture over cupcake batter.

  6. In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup.

  7. Bake 25 minutes. Cool completely on wire rack.


Pumpkin Caramel Spice Cake

  • Nonstick cooking spray

  • 1 box spice cake mix

  • 1 can (15 ounces) pumpkin

  • 1 cup water

  • 1/2 cup canola oil

  • 3 eggs

  • 1 1/2 cups caramel sauce, divided

  • 1 package (8 ounces) cream cheese

  • 2 tablespoons milk

  • 1 cup powdered sugar

  • 1 carton whipped topping


  1. Heat oven to 350 F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.

  2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan.

  3. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.

  4. While cake is hot, using end of wooden spoon, poke holes throughout top of cake.

  5. In microwave, heat 1 1/4 cups caramel sauce.

  6. Pour sauce into holes of cake. Let cool completely.

  7. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.

  8. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.

  9. Drizzle remaining caramel sauce over frosting.


Find more dessert recipes at Culinary.net.

St. Patrick’s Day Desserts

By |

Celebrate St. Patrick’s Day with one or more of these fun snacks ideas. Your kids – or coworkers – will enjoy a special treat on March 17!

St. Patrick’s Day Mint Brookies. What’s not to love about a cross between a cookie and a brownie that’s dotted with mint green M & M’s? The base is brownie mix so these are an easy treat to pull together. Perfect for bringing to an office or school potluck!

Click here for complete recipe.

Easy Oreo Treats. Cookies, melting chocolate, and sprinkles are all you need for this adorable–and delicious St. Patrick’s Day treat. Pack a few in your child’s lunch box to send a sweet message.

Click here for complete recipe.

Lucky Charm Treats. Using the same basic recipe at Rice Krispie treats, these cute little snack bars use Lucky Charms cereal instead. You can skip the white chocolate dip and the treats will be just as popular.

Click here for complete recipe.

Shamrock Rice Krispie Treats. The best part of making these green treats is eating all the scraps left over from cutting out the shamrocks!

Click here for complete recipe.

St. Patrick’s Day White Chocolate Bark. Three ingredients and nothing else needed but a microwave–this one is super easy! Combine the ingredients and let it cool, break apart and you have a pretty and delicious St. Patrick’s Day candy.

Click here for complete recipe.

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