| | A to Z Recipes June 6, 2012
Always something to make you think, laugh and cook.
| Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
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| If you had to go to the web site to read this then you have not subscribed to this publication at our new list host, EZezine. You may sign up here or visit the permanent link at the bottom of this publication.
Good morning and welcome to A to Z Recipes Newsletter. I got home from work late last night and have to be back to work tonight for a 12 and realized what a lucky camper I am. #1: I am blessed to be employed; #2: I love what I do for a living, and #3: Patricia from Michigan sent me a great issue, just as perfect as could be! See? You are a lucky camper, too!
The new Monthly Theme topic is Eat Your Veggies. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes. We need some recipes for regular issues, friends. Share a recipe or two. We need to work together to keep this one of the best ways to collect recipes!
We'll see you here again on Sunday, God willing. Now, here's Patricia!
Marshmallows when you give serious thought to it, Marshmallow is a funny name. In their present form, they don't come from a marsh and they don't hatch from a mallow plant. However, they are versatile with a menu range from sweet potatoes, to salads to yummy desserts. My friends like to kid me about never having eaten a S'more. They sound delish, but it seems I've never been in the right place at the right time. One of these days I'll set up a back yard bonfire and try one.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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| *Americans buy 90 million pounds of marshmallows each year, about the same weight as 1,286 gray whales
*The marshmallow capital of the world is in Ligonier, Noble County, Indiana
*Each summer more than 50% of all marshmallows sold are toasted over a fire
*Americans spend nearly $125 million dollars on marshmallows each year
*The largest S'more ever made weighed 1,600 lbs and used 20,000 toasted marshmallows and 7,000 chocolate bars. The record was set on May 23, 2003
*We all know marshmallows are a favorite in hot chocolate or crammed between two graham crackers and a chocolate piece, but did you know that some people also like to freeze them and eat them as a pizza topping?
*Like the original marshmallow, Marshmallow Peeps were once made by hand by being squeezed one at a time through a pastry tube, and the eyes were painted on by hand as well. With this process, it took 27 hours to create one Marshmallow Peep. Thank goodness for technology. Today, it takes about six minutes.
*The majority of marshmallows are sold between October and December.
*According to Viable Herbal Solutions "Nineteenth century doctors extracted juice from the marsh mallow plant's roots and cooked it with egg whites and sugar, then whipped the mixture into a foamy meringue that later hardened, creating a medicinal candy used to soothe children's sore throats.
Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| The origins of Marshmallow Fluff actually go back to 1917. A Somerville MA man named Archibald Query had been making it in his kitchen and selling it door to door, but wartime shortages had forced him to close down. By the time the war was over, Mr Query had other work and was uninterested in restarting his business, but he was willing to sell the formula.
1920, two young men, H. Allen Durkee and Fred L. Mower, both graduates of Swampscott High and veterans of the United States Infantry in World War I, formed a partnership in the manufacture of Marshmallow Fluff. They started out cooking their confections in the kitchen at night and selling them door to door in the daytime.
Ten years later the men reminisced "we started out with one barrel of sugar (at 28 cents per pound) a few tin cans: two spoons: one second hand Ford, and no customers, but plenty of prospects. Today (after a short span of only ten years) we have thru the fine cooperation of the wholesale grocers, the largest distribution of marshmallow cream in New England, and no Ford."
Because of the sanitary environment and practices it is not necessary to refrigerate Marshmallow Fluff even though it still contains no preservative of any kind.
In 1956 the company collaborated with Nestle in a nationwide ad campaign that won the Promotion-of-the-Year Award. They printed a recipe for fudge in Ladies Home Journal and other magazines. The fudge was quick and easy to make, and included Fluff and Nestle's Chocolate Bits. The same recipe can still be found on the backs of Fluff labels and in the Recipe Book.
Long a staple of playgrounds, after-school snacks, college dorms, and the local diner, a Fluffernutter is a wonderful concoction of Marshmallow Fluff and peanut butter in a delightfully tasty sandwich!
Marshmallow Fluff is gluten free, is also Kosher and comes in strawberry and raspberry flavor.
Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| Most of the current brands of commercially available marshmallows in the United States are made and copacked by Kraft Foods and Doumak, Inc, under such names as Jet-Puffed, Campfire, Kidd and numerous "private label" store brands. Marshmallows are used in S'mores, Mallomars, Moon Pies and other chocolate-coated treats, Peeps, Whippets and other sweets, Rice Krispies treats, ice cream flavors such as Rocky Road, as a topping for hot chocolate, candied yams, and in several other foodstuffs.
Check Out the Best of As Seen On TV Products at Walter Drake.
Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Monthly Theme, Recipe Submissions |
| Our Monthly Theme topic is:
Eat Your Veggies
We did a great theme issue on salads last month and now we're looking for great vegetable recipes. Side dishes, appetizers, main course, etc. are welcome all month. Share yours with us here, won't you? We will collect them through this month and publish them on the first Sunday possible of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!). Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Eat Your Veggies". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday possible of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes:Eat Your Veggies.
Use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues
The theme issue for "Eat Your Veggies" has a deadline of June 30, 2012, and will be posted on July 8, 2012.
Please use this email link to submit a recipe for theme recipes: Eat Your Veggies. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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PEEPS LOVE 'EM OR HATE 'EM
Every year I eat a PEEP. Every year I say never agin. Every year I forget... and eat another PEEP...
AWESOME!!!!! I LOVE Peeps!!!, didn't know there was so many colors, only see the yellow, pink and blue around here :-( Did find some brown ( cocoa flavor ) at a specialty shop a few years ago.
Upon consumption, the pallette should be dry, and any talking should be kept to a minimum. The perfect peep should collapse in your mouth under tongue pressure, and then become a firm ball that slowly disintegrates with no further chewing.
I don't like peeps, there. I said it.
University of Delaware dietitian and Peeps addict Marianne Carter, says that while Peeps don't contribute much nutritional value, they can certainly fit into a healthy diet, as a treat.
Seriously, give me a good old fashioned, stale from last year, Chocolate Bunny before you make me look at one of these silly things.
I seriously have no desire to ever put Peeps in Easter baskets Now, or ever. They are just gross to me. Why subject the kids to the instant tooth ache they bring on? It is not child abuse like some seem to think! Heck, I think giving them peeps is a form of child abuse!
I dont really like marshmallows, and I dont really like Peeps. Thus, I find the best thing to do with Peeps is to make smores out of them.
A shocking surprise: not everyone loves Peeps. Only 56 out of the 100 said they eat them.
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required! |
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FROZEN SUMMER SALAD
2 packages (3 ounce) cream cheese, softened
1 cup mayonnaise
1/2 cup chopped maraschino cherries, drained
1/2 cup heavy cream, whipped
1 cup miniature marshmallows
2 cans (15 ounce) fruit cocktail, drained
Combine all ingredients. Pour into a 99 inch pan. Cover. Place in the freezer until frozen. Cut into 12 squares. Serve on lettuce leaves. Makes 12 servings.
CHAMPAGNE SALAD
1 package (8 ounce) cream cheese, softened
3/4 cup sugar
1 package (10 ounce) strawberries, thawed and drained
2 cans (13 ounce) crushed pineapple, drained
3 bananas, sliced or mashed
1 cup miniature marshmallows
1/2 cup chopped nuts
1 (9 ounce) Cool Whip
Beat cream cheese and sugar. Add strawberries, pineapple, bananas marshmallows and nuts. Fold in Cool Whip. Spread in a 913 inch pan. Freeze. Remove 10-15 minutes before serving.
SWEET TATER SURPRISE
2 cups warm, mashed sweet potatoes
2 tablespoons white sugar
1 cup crunchy peanut butter
1 egg, beaten
1/2 teaspoon salt
1/2 cup crushed cornflakes
Miniature marshmallows
Combine warm potatoes with beaten egg, sugar and salt. Form into balls with peanut butter and marshmallow inside each one. Roll in crushed cornflakes. Brown in oven at 375 degs.
BAKED SWEET POTATOES
2 cups mini marshmallows
1/2 cup chopped pecans
1 stick unsalted butter
1 tablespoon cinnamon
1/2 cup sugar
1/2 tablespoon salt
4 large sweet potatoes
Using a fork, poke holes in sweet potatoes on all sides, about 10 times. Place potatoes in the microwave and cook at baked potato setting. Check every 5 minutes. When completely cooked, remove from microwave. Allow potatoes to cool for a few minutes. Scoop out potatoes with a spoon into a large mixing bowl; add butter, salt, sugar and cinnamon. Using a mixer, beat well. Spray a baking dish with non-stick spray. Spoon potato mixture into pan; spreading evenly. Sprinkle with marshmallows, then pecans. Bake at 375 degs for 10 minutes or until marshmallows are slightly golden; serve.
SUMMER COLESLAW
~Thank you, Sue.
1 small cabbage, shredded
1 small can crushed pineapple, drained, reserve juice
1 handful miniature marshmallows
1 heaping tablespoon salad dressing
1-2 teaspoons. pineapple juice
1-3 teaspoons milk
Pinch of salt
2 tablespoons sugar
In a bowl, combine cabbage, pineapple and marshmallows. In a small bowl, combine salad dressing, pineapple juice, salt and sugar. Add milk to thin to desired consistency. Pour over cabbage and mix thoroughly.
BLUEBERRY BITES
1 cup flour
1 cup quick oats
1/4 cup sugar
1/2 cup pecans
1/2 teaspoon baking soda
3/4 cup butter, melted
1 can (21 ounce) blueberry pie filling
1 cup miniature marshmallows
1/2 teaspoon cinnamon
Cinnamon for dusting
Line a 99-inch pan with foil, overhanging foil by an inch. Grease foil. Combine flour, oats, sugar, baking soda, 1/4 t. cinnamon and pecans; mix in butter. Reserve 3/4 cup of mixture of topping. Press remaining mixture into prepared pan. Bake at 350 for 12 minutes or until toothpick inserted comes out clean. Spoon blueberry pie filling on hot crust; sprinkle with marshmallows and reserved topping. Return to oven and bake an additional 10-12 minutes. Cool on a wire rack for 10 minutes. Carefully lift blondies out of pan using overhang. Place on serving plate and remove foil. Dust lightly with cinnamon. Makes 16 servings.
DISAPPEARING FRUIT
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow cream
1 tablespoon lime juice
1 teaspoon grated lime peel
Dash ground ginger
Assorted fresh fruit
In a large mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fresh fruit. Refrigerate leftovers. Yield: 2 cups.
SWEET POTATO CUSTARD PIE
2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow cream
1/2 cup butter, cubed
1 can (5 ounces) evaporated milk
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 unbaked pastry shell (9 inches)
1/2 cup whipped topping
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow cream and butter; beat until smooth. Add the milk, eggs and extracts; mix well.
Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture until well blended. Pour into pastry shell.
Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. Yield: 8 servings.
CRANBERRY FLUFF
4 cups fresh or frozen cranberries
3 cups miniature marshmallows
3/4 cup sugar
2 cups diced unpeeled tart apples
1/2 cup halved green grapes
1/2 cup chopped nuts
1/4 teaspoon salt
1 cup whipping cream, whipped
Place cranberries in a food processor or blender; cover and process until finely chopped. Transfer to a bowl; add the marshmallows and sugar. Cover and refrigerate for 4 hours or overnight. Just before serving, stir in the apples, grapes, nuts and salt. Fold in whipped cream. Yield: 10-12 servings.
HOT COCOA MIX
6 2/3 cups nonfat dry milk powder
1 cup instant chocolate drink mix
1 package (5 ounces) cook-and-serve chocolate pudding mix
1/2 cup confectioners sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
Additional ingredients:
1 cup boiling water
Miniature marshmallows
In a bowl, combine the first six ingredients. (The mix can be stored up to three months in an airtight container in a cool dry place.) Yield: 21 one-cup servings.
To prepare one cup of hot cocoa:
Dissolve 1/3 cup cocoa mix in boiling water. Top with miniature marshmallows.
24 HOUR YULETIDE SALAD
~Thank you, Ruth.
3 egg yolks or whole eggs
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons pineapple juice
1 tablespoon butter
Dash salt
1 cup heavy cream (whipped)
2 cups white cherries (pitted, drained)
2 cups pineapple bits (drained)
1 cup Mandarin oranges
24 marshmallows (cut up)
Cook eggs, sugar, vinegar, pineapple juice, butter and salt in double boiler until thick, stirring constantly. Cool. Fold in other ingredients and chill.
COLE SLAW
Cabbage 3 or 4 lbs.
1 small can crushed Pineapple
1 cup celery, cut up
1 mango, cut up
4 carrots, grated
Salt, sugar, and white vinegar to taste.
1 cup Mazola oil
1 cup or more small marshmallows
Combine all ingredients and chill.
GINGER ALE SALAD
1 large package lime Jello
2 cups hot water
2 cups cold Ginger Ale
1 package (8 ounce) cream cheese
1 cup nuts
1 small can crushed pineapple-drained
1/2 package miniature marshmallows
1/2 cup heavy cream-whipped
Mix Jello, hot water together. Add cold ginger ale. Let set til syrupy. Combine softened cream cheese, nuts, pineapple and marshmallows. Add to Jello and let set almost completely.
IRISH CREAM PIE
20 large marshmallows, melted
1 cup Baileys Irish Cream
2 cups whipped cream
Cool Whip
Graham Cracker Crust
Mix melted marshmallows and Irish Cream. Cool. Add Whipped Cream. Pour into crust. Top with Cool Whip and chill.
CHOCOLATE MARSHMALLOW COOKIES
~Thank you, Elaine Pederson.
24 large marshmallows, frozen
6 ounces chocolate chips
1 tablespoon water
1 tablespoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup shortening
1/2 cup brown sugar
1 egg
Melt chocolate chips, water and vanilla. Remove from heat. Sift flour, salt, and soda together. Blend shortening, brown sugar and egg. Add dry ingredients and chocolate mix. Using 1 tablespoon of dough, flatten and press around marshmallow. Repeat. Place on cookie sheet about 3 inches part. Bake about 8 minutes at 350 degs. until cookies crack and marshmallows show through. Makes 2 dozen.
YOGURT TORTE
Source: Marshmallow Fluff.com
1 can (6 ounce) walnuts, ground (1 1/2 cups)
1/4 cup sugar
1/4 cup butter or margarine, softened
2 packages (8 ounce)cream cheese, softened
1 jar (7 1/2 ounce) Marshmallow Fluff
2 containers (8 ounce) lemon yogurt
Heat oven to 350 degs. Reserve 1/4 cup ground nuts for garnish later. In small bowl with fork mix sugar, butter or margarine and remaining walnuts; press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15 minutes or until lightly golden; cool. In large bowl beat cream cheese and Marshmallow Fluff until smooth. Stir in lemon yogurt. Spread evenly over crust. Freeze until firm, about 2 1/2 hours. Garnish. Makes 10 to 12 servings.
SWEET POTATO SOUFFLE
2 cans (29 ounce) sweet potatoes, drained
3 eggs, beaten
1/4 cup milk, warmed
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1 jar (7 1/2 ounce) Marshmallow Fluff
Heat oven to 425 degs. Lightly grease a 2 1/2 quart souffle dish or casserole; set aside. In a large bowl with mixer at medium speed, beat sweet potatoes until smooth. Beat in eggs, milk, butter, salt and one-third of the Fluff. Pile into the souffle dish and bake 20 minutes. Remove from oven. Turn heat to 550 degs. Spread remaining Fluff over top of sweet potatoes, spreading to the edges. Return to oven for 5 to 7 minutes more or until top is puffed and lightly browned. Makes 6 to 8 servings.
HOLIDAY SWEET POTATOES
4 large sweet potatoes, peeled, cooked* and cut into chunks
1 can (8 (ounce) pineapple chunks, well drained
1/4 teaspoon ground cinnamon
1 Jar (7 1/2 ounce) Marshmallow Fluff
1/4 cup butter or margarine
1 cup coarsely chopped walnuts
Heat oven to 325 degs. Arrange sweet potatoes and pineapple in a shallow 2-quart baking dish; sprinkle with cinnamon. In a small saucepan combine Marshmallow Fluff and butter or margarine. Heat to boiling over high heat, stirring constantly. Pour over sweet potatoes; sprinkle with walnuts. Bake 15 to 20 minutes or until hot and bubbly. Makes 6 to 8 servings.
* To cook sweet potatoes quickly, arrange them on microwave-safe plate, cover with plastic wrap and cook on HIGH 10 to 12 minutes or until tender.
MOLDED FRUIT SALAD
1 package (3 ounce) fruit-flavored gelatin
2 cups hot water
1/2 cup Marshmallow Fluff
1 1/2 cup drained diced mixed fruit
Dissolve gelatin in hot water; stir in Fluff. Mix thoroughly, then chill until thickened and mounds when dropped from a spoon. Fold in fruit and turn into individual molds or custard cups. Chill until firm. Makes 6 servings.
BUTTERNUT/MARSHMALLOW SQUASH
~Thank you, Anne.
3 butternut squash (appr. 7 pounds)
1 cup water
4 ounces Philadelphia Cream Cheese, cubed
1/4 cup packed brown sugar
1/2 teaspoon ground red pepper (cayenne)
3 cups Jet-Puffed Miniature Marshmallows
Heat oven to 375F. Cut squash in half; remove seeds. Place squash halves, cut-sides down, in 15x10x1-inch pan. Add water. Bake 40 min. or until tender.
Scoop squash flesh into medium bowl; mash well. Add cream cheese, sugar and pepper; mix well. Spoon into 3-qt. casserole.
Heat broiler. Top squash mixture with marshmallows; broil, 6 inches from heat, 1 to 2 min. or until golden brown. Serve immediately.
DOUBLE BAKED SWEET POTATOES
6 sweet potatoes (2 pounds), baked, slightly cooled
1/2 cup (1 stick) butter or margarine, melted
6 tablespoons apple juice
2 tablespoons packed brown sugar
1/2 teaspoon ground ginger
1 cup Jet-Puffed Miniature Marshmallows
1/3 cup Baker's Angel Flake Coconut
1 tablespoon butter or margarine, melted
Heat oven to 350 degs. Cut potatoes in half lengthwise. Scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes in medium bowl. Add 1/2 cup butter, juice, sugar and ginger; beat until fluffy. Spoon into shells. Mix remaining ingredients; spoon over potatoes. Bake 20 to 25 minutes or until heated through.
DUTCH BOY PANCAKES
2 tablespoons butter or margarine
1/2 cup flour
1/4 teaspoon salt
1/2 cup milk
3 eggs
4 ounces Philadelphia Cream Cheese, softened
1/2 cup Jet-Puffed Marshmallow Creme
1 cup sliced strawberries
2 medium peaches, peeled, sliced
1 cup blueberries
Preheat oven to 450 degs. Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.
Bake 18 minutes. Reduce oven temperature to 350F. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended. Fill pancake with fruit; top with the cream cheese mixture. Serve immediately.
5 CUP SALAD
1 cup crushed pineapple, drained
1 cup mandarin segments, chopped
1 cup chopped marshmallows
1 cup shredded coconut
1 cup sour cream
Mix pineapple, orange, coconut and marshmallow in a large bowl. Add sour cream. Cover and refrigerate until well chilled before serving.
CARAMEL-MARSHMALLOW APPLES
~Thank you, Ella.
1 package (14 ounce) caramels
1 cup miniature marshmallows
1 tablespoon water
5 or 6 small apples
Line baking sheet with buttered wax paper and set aside. Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly until caramels melt. Cool slightly while preparing apples.
Rinse and dry apples. Insert flat sticks in stem ends of apples. Dip each apple in caramel mixture, coating all around. Remove excess caramel mixture by scraping apple bottoms across rim of saucepan. Place on prepared baking sheet and refrigerate until firm.
Variations: Roll aples in chopped nuts before putting in fridge or drizzle melted milk chocolate over coated apples before putting in fridge.
TAKE ALONG CAKE
1 package Swiss Chocolate cake mix
1 12 ounce pkg semisweet chocolate chips
1 cup mini marshmallows
1/4 cup butter
1/2 cup brown sugar,packed
1/2 cup nuts of choice
Preheat oven to 350 degs. Grease and flour 13x9 inch pan. Prepare cake smix according to pkg directions. Add chips and marshmallows to batter.Pour into pan.Drizzle melted butter over batter and sprinkle with sugar and top with nuts. Bake 45 to 55 min or until toothpick inserted in center comes out clean.
PEANUT HOLIDAY BARS
1 cup margarine
1 cup brown sugar, packed
2 eggs
2 cups flour
1/2 teaspoon salt
2 packages (4 ounce) sweet chocolate
1/2 cup margarine
2 cups confectioners sugar
2 eggs, slightly beaten
10 ounce package marshmallows
2 cups chopped nuts
Cream margarine, brown sugar and eggs. Blend in flour and salt. Spread into ungreased 13" pan. Bake at 350 degs for 25 minutes. Cool. Melt 1/2 cup margarine in 3 qt saucepan over low heat, stirring constantly until smooth. Fold in marshmallows and nuts. Spread mixture over cookie base. Chill 2 hours and cut into bars.
SURFER BARS
1 cup butterscotch chips
1/4 cup brown sugar
1 cup butter
1 egg
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
1/2 cup chopped walnuts
In saucepan, combine butterscotch chips, sugar and butter. Cook over low heat, stirring until melted. Remove from heat. Add egg and vanilla. Beat well. Combine flour, baking powder and salt. Add to warm mixture; stir until blended. Stir in chocolate chips, marshamallows and nuts. Pour into greased 8" square pan and bake at 350 degs for about 20 minutes. Do not overbake.
HOLIDAY WREATHS
~Thank you, Mary.
30 marshmallows
1/2 cup butter
1 teaspoon vanilla
2 teaspoons green food coloring
3 1/2 cups cornflakes
Small red candies for decoration
Combine marshmallows, butter, vanilla and food coloring in top of double boiler. Heat until marshmallows and butter are melted, stirring frequently. Gradually stir in cornflakes and mix. Drop by teaspoon full onto wax paper. With hands, shape into tiny wreaths, about 1 1/2 to 2 inches. Decorate with candies.
NO BAKE YUM YUM BARS
2 eggs
3/4 cup margarine
2 cups mini marshmallows
1 1/2 cup coconut
3 ounces chocolate chips
1 cup sugar
2 1/2 cups graham cracker crumbs
1/2 cup nuts
6 ounce package butterscotch chips
1/4 cup peanut butter
Cook eggs, sugar and margarine over low heat until thick. Cool a little, then add cracker crumbs, marshmallows , nuts and coconut. Press into 9x13" pan. Cool until set. Melt peanut butter and chips together and spread over first mixture.
FROZEN CHEESE & DATE SALAD
3 packages (3 oz ea) cream cheese, softened
1/4 cup maple syrup
2 cups heavy cream, whipped
1/2 cup chopped dates
1/2 cup crushed pineaple
1/2 cup nuts of choice
2 cups mini marshmallows
Combine cream cheese and maple syrup. Fold in whipped cream. Add remaining ingredients and place in 8x8" pan. Freeze. Thaw slightly before serving.
PEANUT BUTTER FUDGE
4 cups sugar
2 tablespoons evaporated milk
1 teaspoon vinegar
2 tablespoons cocoa
1 pint marshmallow cream
1 pint peanut butter
Combine first 5 ingredients in saucepan. Bring to a rolling boil. Boil for 3 minutes. Remove from heat; add marshmallow cream and peanut butter; mix well. Pour into greased pan, cool.
SKILLET PEANUT BUTTER FUDGE
~Thank you, Lori.
2 cups sugar
3 tablespoons margarine
1 cup evaporated milk
1 cup mini marshmallows
1 jar (18 ounce) chunky or regular peanut butter
1 teaspoon vanilla extract
Combine sugar, margarine and evaporated milk in electric skillet. Set temp control at 280 degs. Briung mixture to a boil. Boil for 5 minutes, stirring constantly. Turn off heat. Add rfemaining ingredients. Stir until marshmallows and peanut butter are blended. Pour into buttered 8" square pan. Cool then cut into squares.
RASPBERRY DELIGHTS
1 2/3 cups graham cracker crumbs
1/4 cup chopped nuts
1/4 cup melted butter
50 large marshmallows
1 cup milk
1 cup whipping cream, whipped
2 packages (10 ounce) fresh or frozen raspberries
1/2 cup sugar
2 teaspoons lemon juice
1 tablespoon cornstarch
Combine crumbs, nuts and butter. Pat into 8x10" pan. Place marshmallows and milk in double boiler over hot water. Stir until melted. Cool.. Fold whipped cream into marshmallows. Pour over crust. Cook raspberries, sugar, lemon juice and cornstarch with 1/4 cup water until clear. Cool. Pour over marshmallow mixture. Best if made the night before using.
AMBROSIA
1 can (20 ounce) pineapple in juice or syrup
1 can mandarin orange segments
1 cup flaked coconut
1 1/2 cup seedless grapes
1 cup mini marshmallows
1/2 cup nuts
3/4 cup dairy sour cream
1 tablespoon sugar
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir in fruit mixture. Chill. Makes 4-6 servings.
Note: Vanilla yogurt can be used in place of sour cream.
APPLE SALAD AND DRESSING
5 or 6 medium apples
1 cup mini marshmallows
1 cup celery
1/4 cup finely chopped walnuts
Dressing:
1/2 cup sugar
1/2 cup vinegar
Cool Whip
2 eggs, beaten
1/4 cup sour cream
Mix salad ingredients. Cook dressing ingredients until it thickens, stirring constantly so it doesn't burn. Cool and when ready to put on salad, add Cool Whip to make desired consistency.
CREAMY ORANGE FUDGE
~Thank you, Deb.
2 cups sugar
10 large marshmallows
1 cup chopped walnuts
1/2 cup butter, cut in small pieces
1 can (5 1/2 ounces) - evaporated milk
1 package (6 ounces) semi-sweet chocolate chips
2 tablespoons fresh grated orange peel
Combine sugar, milk and marshmallows in a saucepan. Bring to a boil over medium heat. Boil 6 minutes, stirring constantly. Remove from heat; add remaining ingredients. Beat well until fudge thickens, about 5 min. Pour into buttered 8" square pan. Chill until firm and cut into squares.
CHOCOLATE SUNDAY CAKE
1 box Devil's food cake mix
1 cup brown sugar
1/2 cup cocoa
2 cups water
2 cups mini marshmallows
1 cup pecans, chopped
Combine brown sugar, cocoa and water. Mix well; pour into a `13x9" pan. Place marshmallows evenly. Make cake batter following package directions. Pour into pan. Top with nuts. Bake at 350 degs for 30 min. Cook on wire rack then cut into squares.
STRAWBERRY SPREAD
1 jar strawberry jam
1 pint marshmallow creme
Combine jam and creme and mix well. Use on hot rolls, toast or as an ice cream topping.
SINFUL SALAD
1 carton (8 ounce) Cool Whip
1 can sweetened condensed milk
1 can cherry pie filling
2 cups mini marshmallows
1 medium can crushed pineapple, undrained
1/4 cup nuts of choice
1/4 cup coconut
Mix Cool Whip and milk in large bowl. Add pie filling and pineapple. Add remaining ingredients and chill before serving.
DISAPPEARING MARSHMALLOW BROWNIE
~Thank you, Marianne.
1 cup butterscotch chips
1/2 cup margarine
2 eggs
2/3 cup brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
2 cups semi-sweet chocolate chips
1/2 cup chopped nuts
2 cups mini marshmallows
Combine butterscotch chips and margarine in saucean and melt over low heat. Cool to lukewarm. Beat eggs, brown sugar and vanilla together. Add flour, salt and baking powder. Add to butterscotch mixture and mix well. Add marshmallows, chocolate chips and nuts to batter. Stir well and spread into well greased 9x13 pan. Bake at 350 degs for 20-25 min.
PEANUT BARS
1 stick margarine
1 cup peanut butter
1 package (6 ounce) chocolate chips
1 package (10 ounce) mini marshmallows
1 1/2 cups salted peanuts
2 cups Rice Krispies
Melt margarine, peanut butter, and chocolate chips. Add marshmallows, peanuts and Rice Krispies. Put in a 9x13 pan and chill.
PEANUT MARSHMALLOW BARS
1 yellow cake mix
2 eggs
1/4 cup butter
Bag of mini marshmallows
2/3 cup Karo syrup
1/4 cup butter
1 teaspoon vanilla
1 package (12 ounce) Reese's peanut butter chips
2 cups peanuts
2 cups Rice Krispies
Mix cake mix, eggs and butter and pour in a 9x13 pan. Bake at 350 degs for 10 minutes. Place marshmallows on top of hot crusts. Stick back in oven until marshmallows are melted, slightly brown on top. In saucepan, melt the syrup, butter, vanilla and peanut butter chips. Then add peanuts and Rice Krispies. Mix and put on top of marshmallows.
CHOCOLATE PIE DELUXE
9" baked pie shell
1 1/2 cups mini marshmallows
1/2 cup milk
1 bar (9 ounce) milk chocolate
1 carton (16 ounce) Cool Whip
Heat marshmallows, milk and chocolate over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Cool. When cool, fold 2 cups Cool Whip into chocolate mixture. Pour into baked pie shell. Cover with remaining Cool Whip and refrigerate until set; about 7 hours.
EMERALD ISLE FLUFF
1/2 lb marshmallows
1/3 cup evaporated milk
2 tablespoons lime juice
1/2 teaspoon grated lime peel
Few drops green food coloring
1/2 cup toasted coconut
2 tablespoons water
1/2 cup coconut
1 cup evaporated milk - chilled until icy
1 1/2 cups vanilla wafer crumbs
1/3 cup melted butter
Melt marshmallows with the 1/3 cup milk over hot water. Stir to blend. Add lime juice, peel, water and coconut. Chill until thick. Whip the 1 cup milk. Fold in marshmallows and lime mixture. Tint with food coloring. Pour into 8x8 pan with crust made with wafter crumbs and butter. Top with 1/2 cup toasted coconut. Chill until set.
TRIPLE ORANGE AMBROSIA SALAD
~Thank you, Barb.
6 ounce package orange Jello
2 cups boiling water
11 ounce can Mandarin oranges
1 pint. orange sherbet
1 cup coconut
1 cup mini marshmallows
11 ounce can Mandarin oranges (2nd)
1 cup chunky pineapple, drained
1 cup sour cream
Dissolve Jello in boiling water. Add 1st can of oranges and sherbet. Pour into a ring mold. Mix the rest of the ingredients and refrigerate. To serve, unmold the Jello on a chilled plate and place fruit mixture in the middle.
FRUIT PUDDING SALAD
1 package vanilla pudding - not instant
1 can peach pie filling
8 ounce carton whipped topping
2 cups colored marshmallows
1 can fruit cocktail
1 can mandarin oranges
1 can chunk pineapple
Drain the cans of fruit. Cook the pudding with 1 cup of juice drained from the fruit. Boil until it is clear. Cool for several hours. Mix the whipped topping with the pie filling. Add the cooled pudding mixture. Mix well then add the fruit. Chill.
MICROWAVE FUDGE
2 cups white sugar
1/4 cup evaporated milk
1/4 cup margarine
10 large marshmallows or 1 cup marshmallow creme
6 ounces chocolate chips
1 - 1 1/2 teaspoons vanilla
1/2 cup nuts (optional)
1 cup powdered sugar - Only If Using Marshmallow creme
Combine first 5 ingredients. Microwave on full power until mixture boils. Cook an additional 4 1/2 minutes. Remove from microwave and stir in remaining ingredients. If adding powdered sugar, you may return mixture to microwave for 2-3 additional minutes. Pour into greased 8" square pan and refrigerate until set. Cover with waxed paper during setting period for a creamier fudge.
BERRIES, CHERRIES AND MARSHMALLOWS
14 ounces plain chocolate
6 ounces unsalted butter, diced
6 ounces mini marshmallows
3 ounces butter cookies, roughly crushed
2 ounces toasted hazelnuts
4 ounces dried cherries, soaked for 15 minutes in 2 tablespoons boiling water
4 tablespoons raspberry, strawberry and cherry jam
Lightly oil a 9 rectangular oven dish then line with a sheet of cling film. Break the chocolate into a medium bowl and add the butter. Sit the bowl over a pan of gently simmering water - making sure the bowl doesnt touch the water - and leave to melt for 10-15 minutes (or heat in the microwave for 2 minutes on high).
When both have melted, stir quickly together until smooth. Add all the remaining ingredients, except the conserve. Spoon one third of the mixture into the prepared tin then dot the surface with half the conserve. Spoon half the remaining mixture into the tin and dot with the remaining conserve. Finish with a layer of chocolate mixture. Level the surface and cover with clingfilm. Chill overnight. Turn out the rocky road and cut into bite-size chunk.
OVER THE CHOCOLATE ROAD CHEESECAKE
~Thank you, Joan.
6 chocolate-covered chocolate cookies (eg keebler choc fudge)
6 ounces chocolate chip cookies
2 ounces unsalted butter
4 packets unflavored gelatin
2 ounces cold water
2 packages (8 ounces) cream cheese
2 ounces fine sugar
1 tablespoon unsweetened cocoa powder
teaspoon vanilla extract
3 ounces miniature pink marshmallows
3 ounces dried sour cherries
8 ounces heavy cream
1 ounce plain chocolate, to decorate
Either crush the cookies in a blender, or place in a strong polythene bag and beat with a rolling pin to reduce to crumbs. Melt the butter and combine with the cookie crumbs. Press mixture into bottom of an 8 inch spring-form cake tin. Chill in fridge.
In a small saucepan, put the gelatin with the 60ml water and soak for 10 minutes to soften then stir over low heat until dissolved. Meanwhile, chop the chocolate biscuit bars into small chunks.
In a large bowl, combine cream cheese, sugar, cocoa, and vanilla. Gradually add the gelatin mixture, and mix until smooth. Fold in chopped cookies, marshmallows and cherries. Lightly whip the cream until softly peaking then fold into the mixture. Spoon evenly over the base then chill until firm. Melt the chocolate and drizzle over the top.
WHOOPIE PIE
For the Whoopie pies:
8 ounces unsalted butter
6 ounces firmly-packed soft brown sugar
1 egg
4 ounces unsweetened cocoa
10 ounces plain flour
8 ounces of sour cream
1teaspoon baking powder
1teaspoon salt
1teaspoon pure vanilla extract
Splash of milk
For the filling:
8 ounces unsalted butter (room temperature)
1 teaspoon pure vanilla extract
8 ounces Marshmallow Fluff
Preheat oven to 350 degs. Line baking tray with greaseproof paper. In a large bowl (or electric mixer), cream together butter, sugar, and finally the egg. In another bowl, combine cocoa, flour, baking powder and salt. Add the dry ingredients to the mixture then add the milk, vanilla and sour cream; beat until smooth.
Put equal amounts of batter ( cup or a ice-cream scoop) onto the lined baking tray - 6 per tray as they will spread when baking. Bake for 10 minutes or until when pressed the sponge keeps its shape. Remove from oven and leave to cool completely on a wire rack.
To make the filling: Beat the butter in a bowl until soft, gradually sieve in the icing sugar, add in the vanilla extract and beat the mixture well. Next fold in the Marshmallow Fluff. Add to a piping bag with star shaped nozzle and pipe on to one of the Whoopie pies. Sandwich another Whoopie pie to the icing. For finishing touches, sieve 5 ounces icing sugar into a medium bowl and gradually add enough water to make a smooth, spreadable icing. A few drops of food coloring will give you a colorful finish. Decorate with your favorite sprinkles.
FRUIT DIP
8 ounces Marshmallow Fluff or creme
8 ounces cream cheese
Soften cream cheese with a fork or an electric mixer and add marshmallow creme. Serve. Great for strawberries, apples, even watermelon.
COFFEE MARSHMALLOW SEMIFREDDO
4 tablespoons almonds, chopped
8 ounces strong coffee
50 large marshmallows
10 ounces whipping cream
Chocolate syrup
Toast sliced almonds under a broiler for 2 minutes and set aside. In a saucepan combine coffee and marshmallows. Heat saucepan over medium and keep whisking until marshmallows melt. Remove from heat and leave to cool completely. Whip the cream and fold into the cooled marshmallow mixture; spoon into cups lined with plastic wrap extended over the sides. Cover and freeze for at least two hours.
To serve invert cups onto individual plates, remove plastic wrap and garnish with almonds and chocolate syrup.
FLUFFERNUTTER SANDWICH
2 slices white bread
2 tablespoons marshmallow fluff
2 tablespoons peanut butter
Spread marshmallow fluff on first slice of bread. Then spread peanut butter on the second slice of bread and put both slices together.
CHOCOLATE, BANANA AND MARSHMALLOW SANDWICHES
2 tablespoons brown sugar
2 tablespoons unsalted butter
8 slices white bread
8 large marshmallows
2 tablespoons chocolate chips
6 bananas, sliced in half in order to have 12 slices
Mix together butter and sugar in small bowl. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers and hold skewers over open flame. Toast until marshmallows are blackened in little spots.
Place 2 marshmallows on each bread slice and sprinkle chocolate chips over marshmallows, dividing equally. Top with banana slices. Cover with remaining bread, pressing slightly.
MAMIE'S MILLION DOLLAR FUDGE
4 1/2 cups sugar
Pinch of salt
2 tablespoons butter
1 tall can evaporated milk
12 ounces semi-sweet chocolate bits
12 ounces German-sweet chocolate
1 pint marshmallow cream
2 cups nutmeats
Boil the sugar, salt, butter, evaporated milk together for six minutes.
Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting. Remember it is better the second day. Store in tin box.
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| MARSHMALLOW FRUIT SALAD
20 ounces canned pineapple chunks, drained
8 ounces light sour cream
15 ounces canned fruit cocktail in syrup, drained
8 ounces Cool Whip Free, thawed
15 ounces Mandarin oranges, drained
3 cups miniature marshmallows
1 cup walnuts, chopped
In a mixing bowl, combine pineapple chunks, fruit cocktail, oranges, walnuts, and sour cream. Mix well. Add whipped topping and marshmallows. Transfer mixture to a bowl. Cover and refrigerate for several hours.
Adapted from Quick Cooking Magazine
Nutritional Analysis per serving (12 servings total) 214 calories, 8g total fat, og cholesterol, 33g carbs, 41 mg sodium, 24g sugars, 1 g fiber. 4.7 WW points.
CRISPY HEARTS
3 tablespoons butter, melted
10 ounces miniature marshmallows, melted
6 cups crispy rice cereal
4-1/4 ounces red decorating icing, or white
2 cups cinnamon candies
In a saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Cook over low heat three minutes longer, stirring constantly.
Remove from heat. Add crispy rice cereal. Stir until well coated. Remove from pan and place on foil-lined cutting board. Press mixture into 15 x 10-1/2 x 1-inch pan coated with cooking spray. When slightly cooled, cut into heart shapes using a 3 1/2-inch heart-shaped cookie cutter.
Write names on each heart with red decorating icing. Trim edges with red cinnamon candies, using prepared frosting to hold candies in place. 10 servings.
CANDIED YAMS WITH CRANBERRIES
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup oatmeal, uncooked
1 teaspoon cinnamon
1/3 cup butter
2 (17 ounce) cans yams , drained
2 cups cranberries, raw
1 1/2 cups miniature marshmallows
Combine flour, sugar, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Lightly toss 1 cup crumb mixture with yams and cranberries. Arrange in a 1 1/2 quart casserole. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Sprinkle with marshmallows and return to oven until marshmallows are lightly browned. 6 servings.
Nutritional Facts: 466 calories, 11g total fat, 27mg cholesterol, 119.2mg sodium, 89.2g carbs, 9g fiber, 27.2g sugars, 4.8g protein.
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| MARSHMALLOW CRESCENT ROLLS
~Thank you, Lyn.
3 tablespoons unpacked light brown sugar
1/2 teaspoons ground cinnamon
8 marshmallows
2 tablespoons unsalted stick margarine, melted
8 ounces Rolls Dough, crescent, reduced fat, refrigerated (1 can)
Preheat oven to 375 degs. Using a nonstick cooking spray or paper liners, coat 8 muffin cups in a muffin tin. Mix the brown sugar and cinnamon in a small bowl.
Dip each marshmallow in the melted margarine, then roll in sugar mixture. Divide the crescent dough into triangles. Wrap one triangle around each marshmallow. Pinch the dough together. Place the rolls in the muffin tin. If there is any extra margarine, sprinkle over top of the rolls. Bake for 8 to 12 minutes or wait until lightly browned. Makes 8 servings.
Per Serving: 166.4 calories, 21.5 carbs, 0.1g fiber, 10.5g sugars, 10.5g total fat, 2.2g protein, 239.7mg sodium,
Dietary Exchanges: 1 Fat, 1/2 Other Carbohydrate, 1 Starch
Source: dLife
CHOCOLATE CHIP, BANANA AND MALLOW TRIANGLES
1 package (6 1/2 ounce) chocolate chip muffin mix
1/2 cup water
1 medium banana, sliced
1/2 cup mini marshmallows
1/3 cup coarsely chopped pecans
Preheat oven to 375 degs. Coat nonstick 8-inch square baking pan with nonstick cooking spray. Stir together muffin mix and water in medium bowl until just blended. Spoon into prepared pan. (this will make a thin layer.) Layer banana slices on batter. Sprinkle with marshmallows and pecans. Bake 30 minutes or until marshmallow begin to brown. Cool completely on wire rack. Cut into 4 squares. Cut each square diagonally to make a total of 8 trinagular pices.
Variation: Toast pecans before using. Heat small nonstick skillet over medium heat. Add pecans. Cook until lightly browned, stirring constantly. Transfer immediately to plate to cool. Makes 8.
Per serving: 151 calories, 6g total fat, 2g protein, 24g cafrbs, lg cholesterol, 1g sodium.
SWEET POTATO ORANGE CUPS
4 small oranges
2 small cooked and mashed sweet potatoes
1/4 cup Splenda No Calorie Sweetener, Granulated
1/4 cup Splenda Brown Sugar Blend
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange juice
1/2 cup chopped apples
1/4 cup raisins
3/4 cup mini marshmallows
Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside. Preheat oven to 325 degs.
Mix potatoes, Splenda Granulated Sweetener, Splenda Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended. Stir in the chopped apples and raisins. Spoon the potato mixture into the orange halves. Top with the mini marshmallows. Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm. Serves 8.
Per serving: 120 calories, 0 fat, 0 cholesterol, 10mg sodium, 29g carbs, 2g fiber, 22g sugars, 1g protein.
Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| FRUIT FLUFF
1/2 cup shredded canned pineapple
1/3 cup sliced strawberries
1/3 cup shredded orange pulp
8 quartered marshmallows
1/3 cup whipped cream
Cut marshmallows into bits and add to the fruit two hours before serving time. Chill and fold in the cream. Serve in sherbet glassed with a dusting of nut meats.
EASY GRASSHOPPER PIE
1/2 cup chocolate wafer crumbs
1 tablespoon butter
1/2 pint marshmallow creme
1 tablespoon creme de menthe
1 tablespoon white creme de cacao
1/2 cup whipping cream, whipped
Combine wafer crumbs and butter ; press into a 6" pie plate. In small mixer bowl, combine marshmallow creme and liqueurs. Beat about 1 minute at high speed. Fold in whipped cream. Pile into crumb crust. Freeze about 5 hours or overnight.
SWEET POTATO CASSEROLE
1 8 ounce can sweet potatoes, drained
2 tablespoons milk
2 tablespoons butter
2 tablespoons raisins
2 tablespoons orange marmalade
Dash salt
Dash ground cinnamon
Dash ground nutmeg
1/2 cup mini marshmallows
Mash potatoes, stir in milk and melted butter. Add raisins, orange marmalade, salt, cinnamon and nutmeg. Mix well. Place in a 2 cup casserole. Bake at 350 degs for 25 minutes. Top with marshmallows. Return to oven for 8 to 10 minutes or until marshmallows are lightly browned.
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| | | A to Z Readers' Family-Owned Business Guide |
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Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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