Waffle S'mores
1 pkg. frozen waffles (8 waffles)
1 cup semisweet chocolate chips
16 large marshmallows
Preheat the oven to 350. Place 4 waffles on an ungreased cookie sheet. Sprinkle 1/4 cup of the chocolate chips, then 4 marshmallows on each waffle. Top each with another waffle. Bake for 12 to 14 minutes or until the chocolate chips and the marshmallows are melted and the waffles are crisp. Cut each in half land serve at once.
Monday, October 26, 2009
Halloween Popcorn Pumpkins
Halloween Popcorn Pumpkins
5 cups popped popcorn
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into thirds
Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch
Servings: 12
Wednesday, October 21, 2009
Snickerdoodle Coffee Mix
Snickerdoodle Coffee Mix
1 cup sugar
1 cup powdered milk
1/2 cup vanilla flavored powdered non dairy creamer
1/2 cup baking cocoa
3 T. instant coffee granules
1/2 t. allspice
1/4 t. cinnamon
Combine ingredients and store in an airtight container. Attach instructions.
Makes about 3 cups.
Instructions: Add 3 T. mix to 3/4 cup boiling water; stir well. Makes one
serving.
Tuesday, October 20, 2009
Creepy Crispy Crunchies
Creepy Crispy Crunchies
3 Tbsp margarine
4 cups miniature marshmallows (or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
Orange and brown Halloween M&Ms (about 6oz)
Melt margarine in a large saucepan over low heat. Add marshmallows and
stir until completely melted. Remove from heat. Add cereal and stir
until well coated. Add the candy and mix until candy is evenly mixed.
Spray a pan with non-stick cooking spray or line with waxed paper.
Using a buttered spatula or waxed paper, press the mixture evenly into
a 9x13" pan. Cut into squares when cool.
3 Tbsp margarine
4 cups miniature marshmallows (or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
Orange and brown Halloween M&Ms (about 6oz)
Melt margarine in a large saucepan over low heat. Add marshmallows and
stir until completely melted. Remove from heat. Add cereal and stir
until well coated. Add the candy and mix until candy is evenly mixed.
Spray a pan with non-stick cooking spray or line with waxed paper.
Using a buttered spatula or waxed paper, press the mixture evenly into
a 9x13" pan. Cut into squares when cool.
Monday, October 19, 2009
Mars Bar Rice Krispie Squares
Mars Bar Rice Krispie Squares
Ingredients:
3 Mars bars
1/4 cup butter
2 cups miniature marshmallows
4 cups Rice Krispies
Directions:
Cut up Mars bars. Combine in a saucepan with butter and
marshmallows. Cook and stir over low heat until melted.
You can also melt them in the microwave.
Remove from heat and stir in Rice Krispies.
Pack into a greased 9 inch square cake pan. Cool and cut in
squares.
Ingredients:
3 Mars bars
1/4 cup butter
2 cups miniature marshmallows
4 cups Rice Krispies
Directions:
Cut up Mars bars. Combine in a saucepan with butter and
marshmallows. Cook and stir over low heat until melted.
You can also melt them in the microwave.
Remove from heat and stir in Rice Krispies.
Pack into a greased 9 inch square cake pan. Cool and cut in
squares.
Harvest Crunch Popcorn
Harvest Crunch Popcorn
3 qts. popped popcorn
1 C. dried apples cut in 1/2 inch pieces
1/2 C. each raisins and peanuts
3/4 C. packed brown sugar
1/4 C. butter
3 1/2 T. corn syrup
1/4 t. salt
1 1/2 t. pumpkin pie spice
1/2 t. ginger
1/4 t. each allspice and baking soda
Preheat oven to 350° F. Coat bottom and sides of a large roasting pan with oil. Place popcorn in the roasting pan. Stir in raisins, nuts and apples.
In a heavy pan combine brown sugar, butter, corn syrup and salt. Heat to boiling over medium heat until sugar is dissolved. Continue to boil to the firm ball stage (248° F). Remove from heat, stir in spices and baking soda.
Pour the hot caramel mixture over the popcorn mixture, mix well. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and cool completely.
Break apart and store in an airtight container.
Wednesday, October 14, 2009
Boo Bites
Boo Bites
30 large marshmallows or 3 cups miniature marshmallows
1/4 cup light corn syrup
1/2 cup REESE'S Creamy Peanut Butter
1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
4-1/2 cups crisp rice cereal
Line cookie sheet with wax paper. Melt butter in large saucepan
over low heat. Add marshmallows. Cook, stirring constantly, until
marshmallows are melted. Remove from heat. Add corn syrup; stir
until well blended. Add peanut butter and chocolate chips; stir
until chips are melted and mixture is well blended. Add cereal;
stir until well coated. Cool slightly. With wet hands, shape
mixture into 1-1/2 inch balls; place balls on prepared cookie sheet.
Cool completely. Store in cool, dry place. About 4 dozen bites.
1/4 cup (1/2 stick) margarine or butter
30 large marshmallows or 3 cups miniature marshmallows
1/4 cup light corn syrup
1/2 cup REESE'S Creamy Peanut Butter
1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
4-1/2 cups crisp rice cereal
Line cookie sheet with wax paper. Melt butter in large saucepan
over low heat. Add marshmallows. Cook, stirring constantly, until
marshmallows are melted. Remove from heat. Add corn syrup; stir
until well blended. Add peanut butter and chocolate chips; stir
until chips are melted and mixture is well blended. Add cereal;
stir until well coated. Cool slightly. With wet hands, shape
mixture into 1-1/2 inch balls; place balls on prepared cookie sheet.
Cool completely. Store in cool, dry place. About 4 dozen bites.
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