You mix all marshmallows. Then you melt chocolate until melted completely. Pour chocolate over the marshmallows. Then you drop by spoonfuls on waxed paper to make 24 clusters. Then for each marshmallow you cut 8 short pieces of licorice. Then you stick licorice for legs while it is wet or assorted candy for eyes while wet. Then you let stand at room temperature or put in the refrigerator in airtight container.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in large microwave safe bowl on High 2 to 2 1/2 minutes, or until smooth when stirred, stirring halfway through heating time. Refrigerate 30 minutes or until slightly thickened; mix until well blended.
Fold in pineapple and whipped topping.
Pour into crust. Refrigerate several hours or overnight.
Garnish with pineapple chunks and maraschino cherries.
Makes 6 servings.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in large microwave safe bowl on High 2 to 2 1/2 minutes, or until smooth when stirred, stirring halfway through heating time. Refrigerate 30 minutes or until slightly thickened; mix until well blended.
Fold in pineapple and whipped topping.
Pour into crust. Refrigerate several hours or overnight.
Garnish with pineapple chunks and maraschino cherries.
Makes 6 servings.
Arrange yams in a circle in a 9-inch pie plate.
Place pineapple in center.
Dot yams and pineapple with marmalade.
Bake at 350\u00b0 for 30 minutes.
Top with marshmallows.
Broil until lightly browned.
Serves 6.
Mix all ingredients except marshmallows in a lightly greased baking dish; blend well.
Top with marshmallows.
Bake at 350\u00b0 for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.
Heat oven to 350\u00b0.
Mix all ingredients, except marshmallows, until well blended.
Spoon into a 1-quart casserole.
Top with marshmallows.
Bake for 20 minutes until marshmallows are lightly browned.
Makes 6 servings.
Preparation time:
10 minutes.
Grease 13 x 9-inch pan.
Microwave margarine or spread in large bowl on High for 45 seconds or until melted. Add marshmallows.
Toss to coat with margarine or spread.
Microwave on High for 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter.
Immediately add cereal. Mix lightly until well coated.
Using greased spatula or wax paper, press mixture into pan.
Cool. Cut into squares.
Arrange marshmallows on a tray; freeze for 15 minutes. Microwave chips in microwavable bowl on High for 2 to 2 1/2 minutes or until smooth when stirred, stirring every minute.
Dip marshmallows into chocolate, turning until coated.
Roll in pecans or sprinkles.
Place on wax paper-lined tray.
Refrigerate or keep in a cool place.
Beat sweet potatoes, margarine, cinnamon, salt and nutmeg with electric mixer on medium speed until well blended.
Spoon into lightly greased 1 1/2 quart baking dish.
Top with marshmallows.
Bake at 350 degrees for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.
Put marshmallows on cookie sheet and freeze 15 minutes. Microwave chocolate chips on High for 2 1/2 minutes, until smooth, stirring every minute.
Using a skewer or fondue fork, dip each marshmallow in the melted chocolate until completely coated.
Roll in coconut or candies.
Use another fork or metal spatula to put marshmallows on waxed paper.
Chill or keep in a cool place. Makes 38 to 40 truffles.
Grease a 13 x 9-inch pan.
Microwave margarine in a large microwave bowl on High for 45 seconds or until melted.
Add marshmallows.
Toss to coat with margarine.
Microwave on High for 1 1/2 minutes or until smooth when stirred.
Stir in peanut butter.
Immediately add cereal.
Mix lightly until well coated. Press mixture into prepared pan.
Cool; cut into squares.
Makes about 24.
Arrange marshmallows on tray; freeze 15 minutes.
Microwave chips in microwavable bowl on High 2 to 2 1/2 minutes or until smooth when stirred, stirring every minute.
Dip marshmallows into melted chocolate; turn until coated.
Roll in pecans or sprinkles. Place on wax paper-lined tray.
Refrigerate or keep in cool dry place.
Makes about 3 dozen.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in a large, microwave-safe bowl on High 2 to 2 1/2 minutes or until smooth when stirred.
Stir halfway through heating time. Refrigerate 30 minutes or until slightly thickened.
Grease 13 x 9-inch pan.
Microwave margarine or spread in large microwavable bowl on High 45 seconds or until melted.
Add marshmallows, toss to coat with margarine or spread.
Microwave on High 1 1/2 minutes or until smooth when stirred, 45 seconds. Stir in peanut butter.
Add cereal quickly. Mix lightly until coated.
Makes 24.
n low heat.
Add marshmallows; cook for 5 minutes or
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S(R) RICE KRISPIES(R) cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into star shapes. Decorate with frosting and/or candies. Best if served the same day.
arge pot gently melt down marshmallows on low/medium heat stirring
Separate crescent dough into 16 triangles.
Dip the marshmallows into melted margarine, then roll in a mixture of sugar and cinnamon.
Dip 1 marshmallow into melted chocolate turning to coat. Shake off excess chocolate.
Place on a sheet of wax paper, sprinkle with 1 teaspoon pecans.
Repeat with other marshmallows, chocolate and pecans.
Let stand at room temperature for 1 1/2-2 hours or until set.
Store in airtight container.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stars. Decorate with frosting and/or candies. Best if served the same day.