1 10-ounce jar maraschino cherries with stems
1 12-ounce block milk or semisweet chocolate, melted
25 candy kisses
50 sliced almonds, for ears
Small tube white frosting, for eyes
Wedge of Swiss cheese, optional presentation
Unwrap candy kisses. Drain and dry cherries (blot on paper towels). Melt chocolate. Dip cherries in chocolate up to stem. Put on waxed or parchment paper and then press the candy kiss and the chocolate-covered cherry together. Insert the almond ears between the candy kiss and the cherry. Use toothpick to dot the frosting on the candy kiss for eyes.
Serve on a tray with a big wedge of Swiss cheese.
Yield: 25 mice
Source: Karla Reamsnyder
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