Wreath Cookies
With only a few ingredients, you can transform shredded wheat cereal into these whimsical holiday wreaths. Let the kids help shape and decorate them.


1 (12-oz.) package vanilla candy coating, broken up
Green paste food coloring
2 1/2 cups coarsely crushed mini shredded whole wheat cereal biscuits (we tested with vanilla creme-flavored Frosted Mini Wheats)
Mini candy-coated chocolate pieces, red cinnamon candies, swirled holiday white morsels


Microwave vanilla candy coating in a medium bowl at MEDIUM (50% power) 3 minutes, stirring after every minute. Stir in desired amount of food coloring. Add cereal, stirring gently to coat. Drop cereal mixture by heaping tablespoonfuls onto wax paper; shape each spoonful into a wreath. Decorate with assorted candies. Let cookies stand about 30 minutes until firm.

[ATTACH=CONFIG]275[/ATTACH]Zucchini Cookies
You can’t taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.


1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut


Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.