1 hour | 30 min prep
SERVES 4 -6
2 lbs boneless skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup all-purpose flour
oil (for frying)
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1 dash cayenne pepper
1/4 cup granulated sugar
salt and pepper
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:.
1 teaspoon minced garlic.
1 1/2 teaspoons grated orange rind.
1 cup orange juice.
1/2 cup hoisin sauce.
Dash cayenne pepper.
1/4 cup granulated sugar.
Salt and pepper to taste.
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.
Sunday, August 3, 2008
Chili's Salsa
5 min | 5 min prep
SERVES 32 , 4 Cups
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.
SERVES 32 , 4 Cups
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.
Crispy Chicken Dippers
16 Tyson(R) Fresh Chicken Breast Tenders
1/4 cup olive oil
1 1/4 cups buttery round crackers
1/2 cup Parmesan cheese
1/4 teaspoon garlic powder
Preheat oven to 375 degrees F. Line jelly roll pan with foil; spray with nonstick cooking spray. Pour olive oil into shallow dish. In separate shallow dish, combine cracker crumbs, cheese and garlic powder. Wash hands. Dip tenders one at a time into olive oil, then roll in crumb mixture. Arrange coated tenders in single layer on prepared pan.
Bake 20 to 25 minutes or until chicken is done
1/4 cup olive oil
1 1/4 cups buttery round crackers
1/2 cup Parmesan cheese
1/4 teaspoon garlic powder
Preheat oven to 375 degrees F. Line jelly roll pan with foil; spray with nonstick cooking spray. Pour olive oil into shallow dish. In separate shallow dish, combine cracker crumbs, cheese and garlic powder. Wash hands. Dip tenders one at a time into olive oil, then roll in crumb mixture. Arrange coated tenders in single layer on prepared pan.
Bake 20 to 25 minutes or until chicken is done
Bourbon Street Steak
2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10−ounce) New York strip steaks
Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow
dish large enough for them to be in a single layer. Pour marinade
over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks.
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10−ounce) New York strip steaks
Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow
dish large enough for them to be in a single layer. Pour marinade
over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks.
Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
Outback Steakhouse Steak Seasoning
Mix together:
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork. Rub in oil and dust in
seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in
deep plastic or glass container and seal with plastic wrap. Refrigerate for
24 hours. Drain, and grill or broil as you wish.
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork. Rub in oil and dust in
seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in
deep plastic or glass container and seal with plastic wrap. Refrigerate for
24 hours. Drain, and grill or broil as you wish.
Olive Garden House Dressing
8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.
Olive Garden Fettucine Alfredo
8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
Marie Callender's Potato Cheese Soup
8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in
blender and puree until chunky. Return soup to pot and add half−and−half,
butter, and cheese. Simmer until hot. Do NOT
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in
blender and puree until chunky. Return soup to pot and add half−and−half,
butter, and cheese. Simmer until hot. Do NOT
Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.
Once completely melted, pour into plastic candy molds,
and place in the freezer for 5 min.
When very firm, take out of molds and eat! Have fun!
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.
Once completely melted, pour into plastic candy molds,
and place in the freezer for 5 min.
When very firm, take out of molds and eat! Have fun!
Deep−Fried Ice Cream
20 ounces ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and
freeze solid, 2 hours or longer. Mix cereal, sugar and
cinnamon. Divide equally between 2 pie plates or other
shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press
coating into ice cream. Dip coated ball in egg wash,
then roll in second container of cereal mixture. Again
press coating onto ice cream. Freeze coated ice
cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow
waist) by cutting off curved slice from 2 opposite
sides. One end will serve as base for ice cream. Other
end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla
between 2 ladles or large spoons of different sizes
(smaller ladle on top). Place tortilla so that base end is
cupped in larger ladle to form basket, with back of
upper fan supported by handle of larger ladle.
Deep−fry until crisp. Drain and sprinkle with
cinnamon−sugar. Set aside.
Deep−fry frozen coated ice cream balls 30 to 45
seconds. Place each fried tortilla in large−stemmed
glass, with fan part of tortilla standing vertically above
glass. Set fried ice cream ball in base of tortilla. Top
with dollop of whipped cream and decorate with cherry.
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and
freeze solid, 2 hours or longer. Mix cereal, sugar and
cinnamon. Divide equally between 2 pie plates or other
shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press
coating into ice cream. Dip coated ball in egg wash,
then roll in second container of cereal mixture. Again
press coating onto ice cream. Freeze coated ice
cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow
waist) by cutting off curved slice from 2 opposite
sides. One end will serve as base for ice cream. Other
end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla
between 2 ladles or large spoons of different sizes
(smaller ladle on top). Place tortilla so that base end is
cupped in larger ladle to form basket, with back of
upper fan supported by handle of larger ladle.
Deep−fry until crisp. Drain and sprinkle with
cinnamon−sugar. Set aside.
Deep−fry frozen coated ice cream balls 30 to 45
seconds. Place each fried tortilla in large−stemmed
glass, with fan part of tortilla standing vertically above
glass. Set fried ice cream ball in base of tortilla. Top
with dollop of whipped cream and decorate with cherry.
Boston Market Chicken
1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices
run clear when you cut into the thickest part of the chicken. Remove from
oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four.
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices
run clear when you cut into the thickest part of the chicken. Remove from
oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four.
Applebee's Baby Back Ribs
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Applebee's Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.
Garlic Lime Chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth
In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.
In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.
Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth
In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.
In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.
Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Chicken Enchiladas
2 cans cream of chicken soup
1 carton sour cream (small)
1 7oz. can diced green chilies
1 large diced onion
2 lbs chicken breasts cut and cooked (boiled is best)
3-4 c. cheddar cheese grated
1 package flour or corn tortillas (10 pk)
olives (optional)
Cook chicken breasts and cut into chunks. Combine first 4 ingredients and cook in a pot until simmering. Add chicken to sauce. Place chicken/sauce mixture in center of tortillas with some cheese. Roll up tortillas and put in a pan. Top enchiladas with the remaining sauce and cheese. Add olives if desired. Bake at 325º F for 15 – 20 minutes. Use 9x13 pan or 2 9x9 pans.
1 carton sour cream (small)
1 7oz. can diced green chilies
1 large diced onion
2 lbs chicken breasts cut and cooked (boiled is best)
3-4 c. cheddar cheese grated
1 package flour or corn tortillas (10 pk)
olives (optional)
Cook chicken breasts and cut into chunks. Combine first 4 ingredients and cook in a pot until simmering. Add chicken to sauce. Place chicken/sauce mixture in center of tortillas with some cheese. Roll up tortillas and put in a pan. Top enchiladas with the remaining sauce and cheese. Add olives if desired. Bake at 325º F for 15 – 20 minutes. Use 9x13 pan or 2 9x9 pans.
Berry Graham Cracker Dessert
18 graham crackers squares (not rectangles) or more.
¼ cup sugar
½ cup milk
¼ cup melted butter
½ cup sliced nuts (optional)
½ lb. marshmallows
1 cup whipping cream (can use cool whip)
1 pint sweetened berries, raspberries, strawberries, mixed berries (may need more than one pint)
Double for a 9x13
Roll graham crackers to fine crumbs and add melted butter and sugar. Mix well and pat into flat 9x9 baking dish (for double recipe use 9x13 pan). Reserve 2 Tbs of graham cracker mix for the top.
Melt marshmallow’s on top of double broiler with milk (can probably microwave in 30 second intervals).
COOL – Must cool marshmallow topping or this will not turn out.
Add cream to cooled marshmallow mixture. Place layer of ½ of marshmallow mixture in on top of graham crackers. Add berries and nuts. Mix marshmallow mixture and berries together lightly. Add remaining ½ marshmallow mixture on top of berries. Add remaining graham cracker crumbs. Chill overnight in refrigerator.
¼ cup sugar
½ cup milk
¼ cup melted butter
½ cup sliced nuts (optional)
½ lb. marshmallows
1 cup whipping cream (can use cool whip)
1 pint sweetened berries, raspberries, strawberries, mixed berries (may need more than one pint)
Double for a 9x13
Roll graham crackers to fine crumbs and add melted butter and sugar. Mix well and pat into flat 9x9 baking dish (for double recipe use 9x13 pan). Reserve 2 Tbs of graham cracker mix for the top.
Melt marshmallow’s on top of double broiler with milk (can probably microwave in 30 second intervals).
COOL – Must cool marshmallow topping or this will not turn out.
Add cream to cooled marshmallow mixture. Place layer of ½ of marshmallow mixture in on top of graham crackers. Add berries and nuts. Mix marshmallow mixture and berries together lightly. Add remaining ½ marshmallow mixture on top of berries. Add remaining graham cracker crumbs. Chill overnight in refrigerator.
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