In my last take I discussed 12 great holiday treats that would be fun to make. I decided to do a second part to feature some more treats that I had planned on adding but never got to add. So here ae some more great ones! If you desire you can also check out the first part here:https://www.girlsaskguys.com/social-relationships/a23766-christmas-treats-for-a-great-holiday-season-old-favorites-new
Cinnamon Sugar Candy Cane Twist
3 to 3-1/2 cups all-purpose flour
3 tablespoons sugar
1 envelope RapidRise Yeast
1 teaspoon salt
1/8 teaspoon baking soda
1/4 cup milk
1 cup sour cream
4 tablespoons butter OR margarine, divided
1 egg
1/3 cup brown sugar
1 teaspoon Ground Saigon Cinnamon
ALMOND GLAZE:
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon Pure Almond Extract
Combine 1 cup flour, sugar, undissolved yeast, salt and baking soda in a large bowl. Heat milk, sour cream and 2 tablespoons butter until very warm (120º to 130ºF); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough into 24 x 8-inch rectangle. Spread remaining 2 tablespoons butter over half of the dough (crosswise); sprinkle with brown sugar and cinnamon. Fold dough over filling; press ends to seal. Cut into 12 (1-inch) strips. Hold ends of each strip; twist several times and shape into candy canes. Place on greased baking sheets, Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375ºF for 12 to 15 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Almond Glaze.
Almond Glaze: Combine all glaze ingredients in a small bowl, adding enough milk to reach desired constancy. Stir until smooth.
Donut Snowmen Sticks
– 18 Mini Powdered Sugar Donuts
– 2 Fruit By the Foot
– 1/4 cup White Melting Chips (Or I prefer Almond Bark)
– 12 Skittles
– 2 Orange Starburst
– 6 Lollipop Sticks
– Black Gel Icing
Heat White Candy Chips in large bowl by microwaving for 30 seconds stirring and repeating until melted.
Dip lollipop stick in white chocolate. It will help to act as glue to keep donuts from slipping.
Push 3 donuts onto stick to form head and body.
Place a small glob of white chocolate below bottom donut to keep it from sliding.
Lay donuts flat to set.
Cut starbursts in half, and then cut each half on the diagonal and mold to form carrot shape.
Sut Fruit by the Foot in about 6″ lengths and wrap around snowman to make scarf.
Using gel icing pipe black dots to make “coal” eyes and mouth.
Use white chocolate to set Skittles as buttons in 2 body donuts.
Use white chocolate to set Starburst “carrot as nose in donut head.
Allow to set. Voila! That’s it!
Candy Cane Blossoms
https://www.bakedperfection.com/2010/12/candy-cane-blossoms.html
1 bag Hershey’s Kisses Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons milk
Red and green colored sugar
1. Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
2. Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
3. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on parchment-lined cookie sheet.
4. Bake 8 – 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yields approximately 35 cookies
Snowman Cake Pops
White candy melts
Black confetti sprinkles
Orange sunflower seeds
Black edible ink pen
Regular Oreos
Miniature Oreos
Toothpicks
Styrofoam block
Prepare the hats first. Separate Oreos and remove the creme center. The miniature Oreos can get a lot of crumbs stuck to the side of the creme center, so take a toothpick and scrape the surface off for a white edge.
Use some of the melted coating to attach the miniature Oreo to the regular size Oreo half and set aside.
Dip the cake pops and while the coating is still wet, attach the sunflower seed nose and the Oreo hat and let dry.
Then attach the confetti sprinkle eyes by dotting on a small amount of coating with a toothpick and attach the sprinkles.
Draw the mouths with the edible ink pen and let dry standing in a styrofoam block.
Read more at https://www.bakerella.com/snowman-cake-pops/#mhLU6YiXGOztZ4Kr.99
Candy Cane Marshmallow Pops
large marshmallows
mini candy canes
melted chocolate
crushed candy canes
Stick a mini candy cane into the large marshmallow. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. Place on a waxed paper lined baking sheet and allow to set.
Oreo Truffle Bark
10 mini candy canes, crushed (about 1/2 cup)
12 Oreos, chopped (about 1 cup)
1 cup milk chocolate chips (or semi-sweet)
1 1/2 cups white chocolate chips
Line a cookie sheet with wax paper.
Add milk chocolate chips to a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth. Pour onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.
Add white chocolate chips to a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (I use 50% power for white chocolate because it’s so temperamental!) Pour over Oreos and spread to the edges of the milk chocolate. Sprinkle with chopped candy canes. Chill until set, break into pieces and serve or package to give!
Chrsitmas Tree Pretzels
Dark Green Candy Melts
White Nonpareils Sprinkles
Wilton Jumbo Stars Sprinkles
Icing Bottle
Pretzel Rods
put about half of the bag of candy melts in a microwave safe bowl warming 1 minute at a time until melted – stir in-between each minute. Use less time as the candy melts get to the right consistency. Spoon chocolate into the bottle…it may be hot to the touch. On a few sheets of non-stick Reynolds Wrap Aluminum Foil, space out the pretzel sticks. NOTE – it is important to use the non-stick foil to be able to remove the trees without breaking!
Work quickly with the chocolate starting at the top. Start with the chocolate at the top, completing the shape of the tree, then go over it again thickening the chocolate to make it more sturdy. Immediately add the nonpareil sprinkles {snow} and the star, so when the chocolate hardens, they hold in place. When the chocolate is hard, gently peel back the foil from the tree. You don’t want to break off a branch!
Peanut Butter Cup Christmas Trees 
Here are the few items you will need … peanut butter cups (snack & miniature sizes), chocolate kisses, white chocolate (or candy melts) and white non-pariels …
Melt the white chocolate (this will be the “glue” that holds each layer together) and put it in a squeeze bottle or ziptop bag with a tiny cut off corner.
Set up an assembly line …
Tree trunk – upside down miniature PB cup – white chocolate “glue”
1st layer – upside down snack size PB cup – drizzle white chocolate around the edges & sprinkle with non-pariels
2nd layer – upside down miniature PB cup – repeat drizzle & sprinkle
3rd layer – chocolate kiss – repeat drizzle & sprinkle
Each tree requires … 2 miniature PB cups, 1 snack size PB cup & 1 chocolate kiss
Cheesecake Cookies 
Preparation: 45 min
Cooking time: 10 min
Yield: 24 cookies (it will depend on the size of your pan)
Ingredients
Cookie dough:
400 g all purpose flour
125 g confectioners’ sugar
200 g butter
1 egg
pinch of salt
Filling:
100 g sour cream
200 g cream cheese, room temperature
100 g sweetened condensed milk
2 tbs lemon juice
strawberry jam
To decorate:
red and green food colouring, and wooden skewers
Preparación
Let’s start preparing cookie dough. In a medium mixing-bowl, mix together all ingredientes to form a ball.
Divide the dough in two, and gather each portion into a slightly flattened ball.
Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,5 cm.
Using a beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of pan, pressing to form smooth surface. (I used a mini cupcake pan)
Chill whilst preheating oven to 350º F (180 ºC)
Slip cookies into the oven to bake for 10-12 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes
Let them cool completely on a wire rack
When cold, prepare cheese filling. Mix sweetened condensed milk, sour cream (or whip cream) and cream cheese on a medium bowl, until combined. Add lemon juice and mix well.
Place two tablespoons cheese cream on a small bowl, and another two tablespoons on a separate small bowl. Tint one of the bowls with red food colouring, and the other one with green food colouring.
Place 1 teaspoon strawberry jam on every cookie bowl. Fill with cheese cream. Use wooden skewers and red and green mixes to decorate
Keep in the fridge until set (about 4 hours if using sour cream, at least 24
hours if using whipping cream). They are better the next day. Can be stored several days on the fridge
Rice Krispie Treat Christmas Trees 
https://cookiesandcups.com/krispie-treat-christmas-tree/ This site will give you more step by step info.
There you go! A big thanks to @justbanannaz @Ginnyweasley97 @vishna @Ashely_Princess @Phoenix98 @EmpatheticLady @AzureGirl and @apple24 for giving me ideas in a previous question I asked! And thank you to all the GAGers who read my mytakes and like them! I hope you enjoy these ideas as well!
Most Helpful Opinions