A Cold Treat
1
Category Archives: ~Snack
St Patrick’s Day M&M Popcorn Balls
Ingredients:
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/3 cup unsalted butter, plus extra for coating bowl and hands
- 1 tablespoon water
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon green food coloring, optional
- 9 cups prepared popcorn
- 2 cups green M&M’S® Brand Milk Chocolate or Peanut Chocolate Candies
- 1 cup mini marshmallows
- Candy thermometer
- 2 quarts heavy bottom pot
- Wooden spoon or spatula
- Large pot
- Waxed or parchment paper
- Cookie sheet
- Cellophane (optional)
Directions:
- 1. In a saucepan over medium heat, combine sugar, corn syrup, butter, water and salt. Stir constantly until mixture comes to a boil. Continue cooking without stirring for another 10 minutes, or until the syrup reaches the hard-crack stage—300ºF on a candy thermometer. Immediately remove from heat, add vanilla extract and food coloring and mix well.
- 2. In a large greased pot, combine popped popcorn with syrup, stirring constantly with a spatula or wooden spoon until completely coated. Stir in M&M’S® Brand Chocolate Candies and marshmallows. Once mixture is cool enough to handle, coat hands with butter and form 2 ½-inch balls. Place on tray lined with either wax or parchment paper until ready to serve, or, wrap in cellophane.
Mashed Potato Patties
Make potato patties from leftover mashed potatoes. Simply add an egg to 2 cups mashed potatoes, form into patties and fry in a pan with a little oil. You can add meat, seasoned breadcrumbs, cheese or onion for extra flavor. The first reader tip shares another way to use up leftover mashed potatoes.
Fair Favorites: Deep Fried Candy Bars
1 egg1 C. milk
1 Tbsp. of vegetable oil
1 C. all purpose flour
1 tsp. baking powder
a pinch of salt
1. Combine egg, milk and vegetable oil in a cup. In a bowl combine flour, baking powder and salt. Pour the wet ingredients into the dry and mix well with a whisk. Cover and chill for a few minutes as you heat the oil.
2. Use a chocolate covered candy bar for best results and make sure that it is chilled, some bars work better if frozen (Mars is the “traditional” bar but Snickers, Almond Joy, and even Twix and Kit Kat will work.) After the candy bars are chilled and cut remove the batter form the refrigerator and adjust the consistency if necessary.
3. Heat about 4cups of oil or shortening in a medium skillet to 385 F. Drop the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool a minute, the inside can easily burn your mouth
2. Use a chocolate covered candy bar for best results and make sure that it is chilled, some bars work better if frozen (Mars is the “traditional” bar but Snickers, Almond Joy, and even Twix and Kit Kat will work.) After the candy bars are chilled and cut remove the batter form the refrigerator and adjust the consistency if necessary.
3. Heat about 4cups of oil or shortening in a medium skillet to 385 F. Drop the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool a minute, the inside can easily burn your mouth
Caramel & Chocolate Creme Pie
Ingredients:
18 OREO Cookies, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. caramel ice cream topping
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
Directions:
COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.
