2 punnets large strawberries
225g cream cheese, softened
¼ cup icing sugar
1 teaspoon vanilla extract
mini choc chips (optional)

Instructions:
Rinse strawberries and cut off the steam. Remove the top, (for hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are already hollow)
Cream the cream cheese, icing sugar, and vanilla until smooth. Add cream cheese mix to a piping bag. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, top with the hats and decorate (use photo for reference) Use chocolate chips as eyes if desired.
If not serving immediately, refrigerate until serving.

Ingredients:
Strawberries
Chocolate Mets

Instructions:
Rinse strawberries. Remove the top and hollow out, if necessary.  Melt chocolate as per package instructions. Fill hollow with chocolate.
Refrigerate to set.

Pretzel Reindeer Cookies

Ingredients:        
3 cups flour    
1/2  tsp salt       
1  tsp baking soda      
1 cup (227 grams) butter, room temperature      
1 cup white sugar         
2 large eggs       
2 teaspoons vanilla extract        
Pretzels        
M&Ms

Instructions:
In a separate bowl whisk together the flour, salt, and baking soda. Beat the butter and sugar until light and fluffy.
Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in cling wrap, chill in the fridge for an hour.
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
Using a bell shaped cookie cutter cut out cookies and place on tray. Press 2 pretzels into cookie as antlers and M&Ms for eyes and a nose.
Bake cookies for 8-10 minutes at 180°.

Chocolate Covered Gingerbread Reindeer Cookies

Ingredients:        
Jaffas        
Chocolate drops        
Chocolate Melts      
White Chocolate buttons·        
2 cups flour        
½ tsp baking soda        
1 Tbsp ground ginger        
1 cup brown sugar        
150 g butter        
1 egg, beaten

Instructions:
Sift flour, baking soda and ginger together and add brown sugar.
Add butter and rub with fingertips until the mixture resembles fine breadcrumbs.
Add egg and mix, if the dough is too sticky add up to another ½ cup flour. Wrap in cling wrap and chill in fridge for an hour.
On a lightly flour surface roll  out and using a gingerbread man cookie cutter cut out and place on a tray. Bake
for 8-10 minutes at 180°.
Once cool, melt chocolate following instructions on the pack, coat gingerbread men and decorate upside down  (legs are the antlers) using the white chocolate buttons for eyes, chocolate drops for pupils (glued to white chocolate with the melted chocolate) and jaffa for nose.

Marshmallow Snowmen

Ingredients:        
Marshmallows ( 3 per pop) ·        
Popsicle sticks       
White chocolate Melts ·        
Mini M&Ms        
Rolos        
Chocolate button        
Black icing pen        
Orange candy coated chocolate chips

Instructions:
Push 3 marshmallows onto the sticks. The marshmallows should be touching each other (no gaps in between). The
flat sides should all face up.
Melt white chocolate according to the package directions in a medium bowl. Working quickly, dip marshmallow pops into the white chocolate. The marshmallows need to be completely covered, shake slightly to allow excess to drip off. Place on waxed paper.
While the chocolate is still wet, add M&Ms for buttons and the orange chocolate chip for the nose. Allow chocolate to set. Draw on eyes and mouth. Melt a few chocolate buttons and glue rolos and chocolate buttons together, add M&M to the hat, allow to set.
Melt some more chocolate and use to glue hat to the snowmen.
You could also add some other decorations to the snowmen like pretzel stick arms or a scarf made from a fruit roll-up.

Painted Christmas Cookies

Ingredients:
 ½ cup butter
 1 cup white sugar
 1 egg
 3 tblsp orange juice
 ¼ tsp salt
 2 cups flour
 2 tsp baking powder
 1 egg yolk
 ½ tsp water
 Food colouring

Instructions:
Cream butter and sugar until light and fluffy. Add beaten egg and Orange juice. Stir dry ingredients together and add to the wet mixture. Beat well. Chill dough in the fridge for one hour. On a lightly floured surface roll out dough to 1/8 inch thick and cut into Christmas shapes. 
Blend egg yolk and water. Divide into 3 saucers, add a drop of food colouring into each. Paint cookies.
Place on a greased baking sheet and bake for 12-15 minutes at 170°

Christmas Pudding Puffs

Ingredients: 
MallowPuffs        
Jaffas and Spearmint leaf lollies or green and red mnms
White chocolate Melts

Instructions:
Spread a small amount of melted chocolate on each MallowPuff then decorate with a spearmint leaf lolly and jaffa or one red mnm and two green mnms