Pour the milk into a small saucepan and stir in the sugar. Bring to a simmer on medium heat, stirring.
Remove from the heat. Add the chocolate and let stand for 1-2 mins, until the chocolate melts. Stir until smooth.
Pour the hot chocolate into 2 small coffee cups. Top with marshmallows. Serve with biscotti.
oat.
Cover dish tightly with foil.
Bake potatoes 50
otatoes in a saucepan, cover with water, and bring to a
Mash potatoes; blend in butter, brown sugar, cinnamon-sugar and salt.
Add cream, beating potatoes until creamy and fluffy. Turn into a 10 x 6 x 2-inch baking dish or shallow 1 1/2-quart casserole.
Bake at 350\u00b0 for 20 to 25 minutes.
Top with marshmallows; broil 1 to 2 minutes until marshmallows are lightly browned.
oat.
Cover dish tightly with foil.
Bake potatoes 50
Bake sweet potatoes until tender; peel and mash.
Put in casserole dish.
If using canned yams, just put in casserole dish. Lightly salt and pepper.
Sprinkle brown sugar over potatoes; dot with butter.
Cover all of potatoes with marshmallows.
Bake in a 350\u00b0 oven until marshmallows are lightly browned.
an (or 4 quart casserole) with cooking spray.
Mix flour
rom the oven.
Sprinkle with marshmallows, return to oven for 2
Preheat oven to 325\u00b0.
In small saucepan, heat half and half, sugar, butter and salt over low heat; stir until butter has melted.
Beat egg yolks in a medium size bowl.
Gradually beat in half and half mixture.
Beat yolk mixture into potatoes.
Beat egg whites and fold in.
Put in 1 1/2-quart casserole and top with marshmallows.
Peel potatoes, cut in pieces and put in a pan to cook, cover in one quart of water, add one teaspoon salt for 40 minutes, on high temperature.
Drain and mash.
Add butter, salt, sugar and hot milk.
Mix well.
Mix egg snow point, add the other ingredient and mix well.
Grease the glass pan and add the mix.
Cook at 400\u00b0 for 20 minutes.
Remove when done and cover with marshmallows. Place back in oven for 10 more minutes.
\" x 9\" pan with aluminum foil, butter the insides
br>Combine sugar, butter, milk, marshmallows, cornstarch, and salt in 4
Line 8-inch square pan with foil, with ends of foil extending over
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.
Line 8 or 9-inch square pan with foil; set aside.
In the microwave, melt chocolate chips, 2 tablespoons butter, sweetened condensed milk, vanilla and salt all together.
Remove from microwave; stir in nuts.
Spread evenly into prepared pan.
In the microwave, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge.
With table knife, swirl through fudge. Refrigerate 2 hours or until firm.
Remove from pan; peel off foil.
Cut into squares.
Makes about 5 dozen pieces or 2 pounds.
Put sugar, syrup and milk in saucepan; let stand until sugar is melted.
Shave chocolate into mixture.
Put over fire and bring to boiling point.
Do not stir.
Let boil 2 minutes and add butter.
Cook until soft ball is formed in cold water.
Remove from fire.
Line long pan with marshmallows; sprinkle with nuts. Let fudge cool slightly in pan of cold water while beating.
Fudge must be quite warm when poured over marshmallows.
When cool, cut into 2-inch squares.
b>with half of the fudge mixture. Top with marshmallows, pressing them gently into the fudge
ver cake. Sprinkle with marshmallows.
Prepare Chocolate Fudge Frosting:In a saucepan
Line a 9 inch square pan with foil and grease lightly.
Melt chips with milk, 2 Tablespoons butter, vanila and salt.
Remove from heat; stir in nuts.
Spread evenly into foil-lined 8- or 9-inch square pan.
Melt marshmallows with remaining 2 Tablespoons butter.
Spread on top of fudge.
With a knife, swirl through top of fudge.
Chill at least 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.
r 9-inch square pan with foil; set aside.
In