Recipes from the Kitchen of Mrs. Claus

Recipes from one of the most magical kitchens, Mrs. Claus shares some year round family favorites, including North Pole Pizza, Candy Cane Soup and the infamous Magical Reindeer Food.

Magical Reindeer Food


  • 1/2 cup uncooked oatmeal
  • 1/2 cup sugar
  • 1/4 cup red & green sugar crystals

Mix ingredients together and Sprinkle on the lawn on Christmas Eve. Magic Reindeer Food leaves a glittering path–and a sweet snack–for Rudolph and friends.

Be sure to take this magic food and sprinkle on the lawn,
On Christmas, Santa’s reindeer travel miles before the dawn.
The smell of oats and glitter path will guide them on their way
And you’ll wake up to Santa’s gifts next morn on Christmas Day!


Candy Cane Soup


  • 1/2 cup hot chocolate mix
  • 1/4 cup chocolate chips or candy-coated chocolate candies in seasonal colors
  • 1/4 cup mini marshmallows
  • Cane shaped peppermint stick candy garnish

Brew a pot of hot chocolate, let simmer. Add the chocolate chips and red and green candies and mini marshmallows. Stir gently, you don’t want them to melt. Pour into large mug and garnish with love and a cane shaped peppermint stick.

Christmas Martini (Adults ONLY!)


  • 1 crushed candy cane, optional for garnish
  • 1 fluid ounce vanilla vodka, well chilled (1 shot)
  • 2 shots white Creme de Cacao, well chilled
  • 2 -3 tablespoons raspberry sauce or 2 -3 tablespoons Chambord raspberry liquor
  • candy cane stir stick

Place crushed candy cane on a small plate. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.

Layer the remaining ingredients in the prepared glass, top with a drizzle of raspberry sauce or Chambord. Serve with a candy cane stir stick.

Elven Beer (now mass produced under the name Mad Elf Ale)


  • 13 lbs Belgian Pils (sub in extract)
  • 2 lbs Belgian Munich (mini-mash, or use munich extract if you can find it)
  • 3 oz lbs Belgian Chocolate (Malt)
  • 1 oz Hallertau at 90 min
  • 0.5 oz Saaz at 10 min
  • 2 lbs Clover Honey at flame out

Start with the Belgian Yeast cool and let it rise on its own.Mash at 152 or so to leave some sweetness as the honey and cherries will dry the beer out a bit. OG around 1.100 The cherries aren’t over the top so add maybe 5 lbs in secondary and taste periodically until the desired contribution is reached.

Reindeer Snack Packs


  • 1 pound white chocolate chips or almond bark coating
  • 3 cups Rice Chex-brand cereal
  • 3 cups Corn Chex-brand cereal
  • 3 cups Cheerios-brand cereal
  • 2 cups pretzel sticks
  • 2 cups dry-roasted peanuts
  • 12 ounces M&M-brand chocolate candies

Slowly melt chocolate in double broiler over water. Alternately, place almond bark or white chocolate chips in a microwave-safe bowl, and microwave on high for 30-second intervals, stirring between each, until chocolate is melted.

Combine remaining ingredients in large bowl, then drizzle melted chocolate over top and mix well. Spread in a shallow layer on a cookie sheet or broiler pan.

Allow to cool completely, then package in single-serving bags or an inexpensive pet bowl.

When reindeer fly on Christmas night,
They work up quite an appetite!
But Mrs. Claus knows what to do,
To feed them when the flight is through.
She mixes up some Reindeer Chow.
A secret only she knows how.

With something salty, something sweet,
It’s Rudolph’s favorite reindeer treat.
Back in her kitchen at the Pole,
She heaps it high in every bowl
To welcome her returning crew.
So here’s a batch that’s just for you!

Cinnamon Deer Buns


  • Dough
  • 1 1/2 Cups whole wheat flour
  • 1 Cup white flour
  • 2 1/2 Tsp. baking powder
  • 3/4 Tsp. salt
  • 2 Tbsp. sugar
  • 1/2 Tsp. cinnamom (optional)
  • 1 Cup plain Greek yogurt
  • 1/2 Cup applesauce
  • 1 Tbsp. butter


  • 1 Tbsp. melted butter
  • 3 Tbsp. brown sugar
  • 1 Tsp. cinnamon


  • Stick Pretzels
  • Cranraisins
  • Red string licorice
  • Raisins
  • Green candies

Mix dry ingredients for dough. Add yogurt and melted butter. Spoon dough onto a heavily-floured surface. Dough will be sticky, so add a little more flour to the top of the dough. Flour hands and knead dough until smooth. Add additional flour if necessary. Roll dough into a rectangular about 1/2 inch thick.

For filling, spread melted butter on dough and sprinkle with cinnamon/sugar mixture. Starting from longer side, roll dough into coil and cut 2 inch pieces. Set rolls on end in a lightly greased muffin pan and bake at 425 for about 20 minutes. Let cool thoroughly before decorating.

If a glaze is desired, mix 2 tablespoons water and 3/4 cup confectioners sugar. Drizzle on rolls while hot.

Claustastic Chicken Parm


  • Chicken strips
  • Mozzarella cheese slices
  • Egg white
  • Breadcrumbs
  • Spaghetti sauce
  • Fresh basil leaves
  • Tree cookie cutter, small

Beat egg white lightly in a shallow bowl. Dip chicken strips in mixture and then dip into breadcrumbs. Cook in pan with a light layer of olive oil, on medium, turning once. If strips are thin, it will only take a few minutes on each side. Check to make sure center of chicken is cooked, strips should be a golden brown.

Cut mozzarella slices to approximate strip sizes. Using tree cutter, cut out shape from center of each slice. Put strips in a baking dish after you have spread a thin layer of sauce on the bottom. (Skip this step if you are choosing to use dipping sauce). Spread a thin layer of sauce on top of the strips. For green trees, add a basil leaf in the center. Lay cheese slices over strips and broil on low for about one minute, just to lightly melt the cheese.

North Pole Pizza


  • 3 1/2 Cups whole wheat flour
  • 1 Cup white flour
  • 2 Tsp. active dry yeast
  • 1 Tsp. sugar
  • 1 1/4 Tsp. salt
  • 1 1/2 Tsp. olive oil
  • 1/4 Tsp. garlic powder
  • 2 Cups water
  • 1/4 Cup grated Parmesan cheese


  • Tomato sauce
  • Mozzarella cheese
  • Pepperoni
  • Capers
  • Carrot

Mix dry ingredients in a large bowl. Slowly add water, a little at a time, knead until dough is firm and smooth. Using olive oil, grease bowl and place dough ball in bowl, turning once so all surfaces are oiled. Cover with a cloth or plastic wrap and let rise in a warm spot until double in size, usually about 2 hours.

Place dough on a well-floured surface and roll dough to about 1/4 inch thick. Cut out three different sizes to form each snowman, by hand or using pastry cutters. Assemble snowman on baking pan, attaching “balls” by pressing together. Add sauce, cheese and Snowman decorations. Cut pepperoni into scarves, piecing two pieces together, if necessary. Make noses by cutting tiny carrot triangles.

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