Heat sugar and vinegar until well dissolved, but don't cook. Add celery seed, mustard, salt, paprika and ketchup to sugar mixture.
Add dehydrated onion.
Beat on high speed and add oil; mix well.
00b0.
Cut 18 large marshmallows in half with scissors.
Spray 1 quart baking dish with Pam.
Heat oven to 350 degrees.
Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
Mix well.
Place 1/2 mixture in baking dish.
Top with a layer of marshmallows, then add remaining mixture.
Bake for 30 minutes.
Remove from oven and top with remaining marshmallows.
Turn oven to broil and move casserole to the upper middle rack. Broil for approximately 5 minutes or until marshmallows are lightly browned.
Combine margarine and marshmallows in large pot.
Cook over low heat, stirring constantly, until marshmallows melt.
Add popcorn, peanuts and 1 pound gumdrops.
Blend well.
Press into greased 10-inch tube pan.
Chill until firm.
Invert on plate. May decorate with gumdrop flowers.
In 2-quart glass measure, cook sugar, 1 cup marshmallows, milk and margarine on High 1 1/2 to 6 1/2 minutes until melted, stirring once during cooking.
Stir and cook 1 1/2 minutes.
Stir in chocolate and vanilla until smooth.
Fold nuts and remaining marshmallows.
Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form. Fold in sweetened condensed milk, 1 cup marshmallows, and hot cocoa mix. Transfer to a 9x5-inch loaf pan; smooth the top with a spatula. Top cream mixture with the remaining marshmallows.
Cover pan with plastic wrap and freeze until firm, about 5 hours. Remove from freeze to let soften, about 10 minutes.
Cover a baking pan with parchment paper. Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool.
Place the marshmallows on skewers and dip in the chocolate. Shake off the drips and lay on the baking tray. Sprinkle half the marshmallows with the desiccated coconut and half with the chocolate chips. Chill for 30 mins, or until set.
Boil first 3 ingredients until mixture \"spins a thread.\" Beat egg whites until stiff.
Pour hot syrup slowly into stiffly beaten egg whites.
Continue to beat while pouring.
Add vanilla and marshmallows.
Beat until thick enough consistency to spread.
Mix egg whites, water, salt, sugar and corn syrup in top of double boiler over boiling water.
Stir together, then beat constantly with egg beater until frosting stands in peaks, about 7 minutes.
Add vanilla and marshmallows.
Beat until marshmallows are melted.
Mix milk, sugar and salt together in a saucepan. Heat to boiling at medium heat. Cook for 5 minutes, stirring constantly. Remove from heat. Add the marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes until the marshmallows are melted. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares!
Place popped corn into a large buttered bowl.
In bottom part of double boiler, heat about 1 inch of water to boiling.
Put top pot in and add marshmallows, butter and salt.
Stir until marshmallows are melted and mixed well.
Add few drops of food coloring.
Pour marshmallow mixture over popcorn and stir gently to coat.
Grease hands well with butter and quickly shape into 10 medium sized balls.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling.
Cook for 5 minutes stirring constantly. Remove from heat.
Add marshmallows, chocolate pieces, vanilla and nuts.
Mix chocolate chips, milk and margarine.
Heat until chocolate chips and margarine are melted.
Heat in microwave or double boiler.
Stir in nuts and marshmallows.
Line a cookie sheet with wax paper.
Drop candy by spoonfuls.
Refrigerate several hours.
In top of double boiler, melt margarine and chocolate chips. Add pecans and let cool several minutes, then fold in colored marshmallows. Let cool until rolls can be formed with the hands (6 rolls). Roll in flaked coconut. Refrigerate. Slice thin for serving. (YUMMY.)
ot, melt butter and mini marshmallows over low heat (about 5
Combine milk, sugar, cocoa, and vanilla in saucepan.
Whisk or stir quickly to dissolve cocoa into milk.
Warm over med-low heat till steaming, stirring frequently.
Pour into mugs, top with mini-marshmallows, and use cinnamon sticks to stir.
Dissolve 1 package orange jello in 1 cup hot water; mix in 1/2 pound marshmallows, cut up or use small ones.
Use 1 cup whipped cream, 3/4 cup mayonnaise, 1 small package Philadelphia cream cheese (be sure and have cream cheese soft) and 1 can drained, crushed pineapple.
Let this jell until firm.
Place in refrigerator.
Dissolve 1 package lime jello as directed, then just before it jells, pour over other mixture.
Refrigerate and jell.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.