Bugle Cones Recipes

BUGLE CONES

Steps:

• In a small bowl, beat butter and confectioners' sugar until crumbly. Beat in salt and vanilla. Add milk and mix well (mixture will be stiff)., Shape into 1/2-in. balls. Place one ball on top of each Bugle. Dip tops of some or all in melted chocolate if desired. Decorate with sprinkles and/or nuts.

BUGLE BITES

Steps:

• 1. Melt the almond bark in a double boiler (or microwave, if you're so inclined). Remember not to let moisture get in or the almond bark will get chunky. Start with half a package of almond bark.
• 2. After almond bark is melted, pick a bugle with a nice wide opening and dip the open end into the almond bark...
• 3. Top with an M&M. Looks almost like an ice cream cone, or they could be little horns of plenty using fall colored M & Ms
• 4. Lay on wax paper to cool and harden. [Pop in fridge to cool if you're pressed for time].

BUGLE CONES

Steps:

• In mixing bowl cream butter and sugar.
• Beat in salt and vanilla;add condensed milk (mixture will be stiff) Shape in 1/2 inch balls.
• Place 1 ball on top of each bugle.
• Dip tops into chocolate and decorate.
• Place on wax paper until the chocolate and candies are set.

CARAMEL BUGLES

Steps:

• 1) In a medium to large bowl, melt butter in the microwave. 2) Stir in brown sugar and light corn syrup. 3) Microwave on high for 2 minutes. 4) Stir. Microwave on high for another 1 1/2 minutes. 5) Empty 1/2 bag of Bugles and 1/2 can of nuts into a large brown paper bag. 6) Stir in vanilla and baking soda. 7) Pour heated mixture into paper bag covering all. 8) Add remaining Bugles and nuts to bag. 9) Shake bag well. 10) Microwave paper bag on high for 1 1/2 minutes 11) Shake bag. Microwave bag on high for 1 more minute. 12) Pour Bugle mix onto sheets on wax paper to cool. Cool for 15 minutes. 13) Break mix into pieces and serve in large bowl.

REINDEER SNACK MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl. Whisk butter, maple syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper in a separate bowl. Pour butter mixture over snack mixture and toss lightly to coat. Spread mixture into a 10x15-inch jelly roll pan.
• Bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.