Place popped corn in large greased pan.
Melt marshmallow topping and chocolate bits in top of double boiler.
Stir in water and vanilla.
Pour chocolate mixture over popcorn, mixing thoroughly.
Shape into balls.
If desired, place wooden ice cream stick in balls.
Makes about 14.
Melt chocolate chips with 1 cup peanut butter over warm burner.
Add nuts, Cracker Jacks and marshmallow topping.
Roll into round balls and dip into powdered sugar.
br>Sprinkle evenly with Streusel topping.
Bake 30 minutes, or
am evenly over base, spread marshmallow topping over jam, sprinkle with extra
remove from pan.
Topping:
Dissolve the gelatine in
Mix jello according to directions.
Beat in cream cheese.
Add pineapple after draining.
Add nuts, if you want.
Sprinkle marshmallow topping on top.
Chill until firm.
Any flavor of jello and fruit combination could be substituted.
Combine sugar, milk, marshmallow topping, butter and salt in saucepan.
Cook and stir over low heat until blended.
Bring to full boil over medium heat, then continue to boil over low heat for 5 minutes, stirring constantly.
Remove from heat.
Add chips and vanilla.
Stir until chips are melted.
Pour into a buttered 9 x 9-inch pan.
Cut in 1-inch squares.
Makes about 81 squares.
Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together in a blender until smooth; pour into a glass and top with whipped cream and graham cracker crumbs.
Melt marshmallow creme and butter in sauce pan or microwave.
In a large, greased or buttered bowl, fill with homemade or 2 bags microwave popped popcorn. (if using bagged popcorn, use white).
Pour marshmallow mixture over hot popcorn and serve.
If the mixture seams too much, cut in halve.
For the streusel topping:
Mix sugar, cinnamon and
Mix equal parts of soft cream cheese and marshmallow topping. Tint mixture pink with red food coloring.
Good with strawberries, watermelon, cantaloupe, grapes, etc.
Blend sugar, water and vinegar in a large saucepan.
Cook 5 minutes, then add corn syrup and butter.
Cook to soft crack or until a few drops in cold water becomes hard and brittle.
Remove from heat and stir in marshmallow topping.
Pour over 1/2 package of Puffed Wheat in a buttered 9-inch cake pan.
Cut in squares when cool.
Yields 16 squares.
Soften cream cheese.
Add marshmallow topping until desired consistency (almost the whole jar).
Serve with fresh fruit: strawberries, grapes, etc.
Boil sugar, milk and margarine for 7 1/2 minutes (after starting to boil).\tRemove\tfrom
heat
and
add the chocolate chips.
Stir
until
smooth.
Add marshmallow topping, vanilla and chopped nuts.
Pour into buttered pan.
Makes 5 pounds.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
Drain pineapple, reserving juice for topping.
Combine apricot nectar and water in a saucepan; bring to a boil.
Add gelatin; stir to dissolve.
Stir in pineapple, marshmallows and bananas. Pour into shallow 2-quart dish.
Chill until firm.
Cover with topping.
ake is cooking prepare crunchy topping.
Cream butter and sugar
ream scoop). Top with streusel topping (recipe follows). Bake 20 - 25 minutes
own lightly.
Smear the marshmallow topping on the cake. Chill 30
ars are still warm, spoon marshmallow cream over the surface. Give