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Christmas recipes from our home to yours

Grinch Cookies

(from, shared by dining services staff)

Prep time: 20 minutes Cook time: 8-10 minutes

Yields: 2 dozen

Ingredients: 1 box French vanilla cake mix (dry mix only)

½ cup vegetable oil

2 eggs

Green food coloring (1 drop)

Confectioners (powdered) sugar for dusting

Sprinkles or candies, large heart shaped

Directions: Preheat oven to 350 degrees. Cream together cake mix, food coloring, oil and eggs. Drop by tablespoon into confectioners’ sugar and roll into balls. If the dough is too sticky you can chill it for 10-15 minutes before you roll into balls. Place on baking sheet and press 1 large heart candy/sprinkle in the middle. Bake for 8-10 minutes just until set. Let cool 3-4 minutes on pan before removing to cool completely on a wire rack.

Note: Take cookies out near the 10-minute mark even if they look like they could still use a few minutes. These are cake mix cookies and they will firm up after cooling on the baking sheet.

Reindeer Crack

(from, shared by dining services staff)


3 cups salted pretzels

2 cups Bugles

2 cups Fritos

1 cup Chex Mix

1 cup roasted peanuts

1 ½ cups M&Ms 1 pack of white chocolate bark or melting chocolate

Directions: In a large bowl pour pretzels, Fritos, Bugles, Chex Mix, peanuts and M&Ms. Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Watch it closely and stop to stir every 15 seconds, otherwise it may burn. If needed, heat an additional 15 seconds until it’s smooth and creamy. For more reliable results, use a double boiler. Drizzle melted chocolate over the mixture in the bowl and mix it around to coat it all. Once fully coated, pour coated mixture onto a large cookie sheet, spread it out and allow it to cool completely. Once cooled, break into pieces. Store in an airtight container.

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