HEARTFELT HOLIDAY HOO-RAH

Our colorful bites will dazzle your crew and create a whimsical hullabaloo

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HEARTWARMING CAKE POPS

These cake pops are decorated two ways: half have a green candy coating and red heart sprinkles, while the other half look like little ornaments.

Prep: 45 min. + chilling

Bake: 25 min. + cooling

Makes: 4 dozen

1 pkg. red velvet cake mix (regular size)

1 can (16 oz.) cream cheese frosting

1 lb. each green and pink chocolate candy coating

Red gummy heart candies or sprinkles

1 pkg. (8 oz.) unwrapped Peanut Butter Cups Minis

1. Prepare and bake the cake mix according to package directions using a 13x9-in. baking pan. Cool completely.

2. Crumble cake into a large bowl. Add frosting and mix until mixture holds together when scooped. Shape into 1½-in. balls. Refrigerate until easy to handle, about 1 hour. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

3. For the heart cake pops, in a microwave, melt green candy coating. Dip each cake ball in coating; allow excess to drip off. Insert cake pops into a foam block to stand. Let stand until set. Using the same green candy coating, use a piping bag to drizzle cake pops. Top with a red candy heart.

4. For ornament cake pops, melt pink candy coating. Attach 1 mini peanut butter cup to the base of the pop with melted chocolate. Let dry. Dip each cake ball in coating; allow excess to drip off. Insert cake pops into a foam block to stand. Let stand until set.

5. Store in airtight containers.

1 CAKE BALL 157 cal., 8g fat (3g sat. fat), 12mg chol., 100mg sod., 21g carb. (15g sugars, 0 fiber), 1g pro.

MEAN GREEN COCKTAIL

Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle