Hy-Vee Recipes and Ideas

Cut four jumbo marshmallows in half, then insert lollipop sticks and freeze on a tray for 30 minutes. In a microwave-safe bowl, heat 2 cups white chocolate chips on high for 30 seconds at a time until fully melted. Dip frozen marshmallows into the white chocolate and then immediately into white sprinkles, coconut flakes or white chocolate curls. Place the finished pops in a tall glass to dry.

In a large microwave-safe bowl, heat 12 ounces white chocolate chips on high for 30 seconds at a time until melted, then stir in 1 (8-ounce) can sweetened condensed milk and 2 teaspoons vanilla. Pour into an 8x8-inch baking pan lined with foil and refrigerate about 3 hours or until firm.

In a large mixing bowl, beat 1 cup softened butter, 3¾ cups powdered sugar, 1 teaspoon vanilla extract, ¾ cup flake coconut, 2¼ cups quick oats and ½ cup chocolate chips until combined. Scoop into balls and dust with powdered sugar. Refrigerate until snowballs are ready to serve.

Order 12 mini white cake donuts from the Hy-Vee Bakery. Cut the donuts in half. For the filling, in a bowl combine 2 cups whipped topping and 3 cups powdered sugar. Spread about 2 tablespoons of the filling onto donut halves, then top with remaining donut halves and sprinkle with the powdered sugar.

Prepare the batter using 1 (18.25-ounce) box Hy-Vee extra moist white deluxe cake mix, then bake at 325°F for 13 minutes in a mini muffin pan lined with mini paper baking cups (it should make about 48 mini cupcakes). Press the pointed end of Hershey’s Kisses into each cupcake, then cool for 30 minutes. Top with purchased white frosting and sprinkle with white edible sugar pearls.

Order 12 plain sugar cookies from the Hy-Vee Bakery or bake Classic Cutout Cookies. To decorate, transfer ¼ cup purchased white royal icing to a resealable plastic bag and snip a small corner. Pipe a border around each of the cookies. Thin out another ½ cup royal icing with a few drops of water until it’s the consistency of syrup. Carefully spoon icing onto the cookies to flood inside the icing borders, then let dry for an hour. For the decoration, stir ¼ cup purchased white royal icing and ¼ cup powdered sugar together to thicken icing, then transfer to a resealable plastic bag and snip a small corner. Pipe decorative lines on the cookies in desired patterns. Let the cookies stand at room temperature for 2 hours to dry.

Using a serrated knife, cut 1 (8-ounce) angel food cake loaf in half lengthwise. Spread 1 cup chocolate hazelnut spread on cut side of each half; assemble into a loaf. Cut loaf crosswise into 12 slices. In a medium bowl, stir together 2 cups powdered sugar, 1/4 cup milk and 1 tablespoon vanilla to form a thin icing. Place 2 cups unsweetened shredded coconut in a shallow dish. Holding one sandwich on the tines of a fork over icing, spoon icing over sandwich, coating all sides evenly. Place sandwich in coconut, turning to coat all sides. Place on a serving platter. Repeat with remaining cake sandwiches. Let sandwiches stand at room temperature for 20 minutes to dry.