In need of a simple holiday treat tonight?
What you’ll need:
- 1 3-ounce bag of any kind of microwave popcorn
- 1 7-ounce jar of marshmallow creme
- Small red and green candy sprinkles
What to do:
First, preheat your oven to 325 degrees F.
On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag. Then, empty the marshmallow creme from the jar into a bowl that you can use in the microwave.
Microwave the marshmellow creme on high for 1 minute – make sure you microwave it uncovered. Then, pause the microwave, stir the creme and continue microwaving for another minute or until it is melted.
Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn until mixed and coated.
Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.
Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Delicious!
This recipe for serves/makes 8 cups.
Ingredients:
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Ingredients:
* 2 cups Wheat Chex
* 2 cups Rice Chex
* 2 cups Cheerios
* 1/2 cups thin pretzel sticks, slightly broken up
* 2 cups pecans
* 2 cups walnuts
* 1/2 cup Spanish peanuts
* 1 stick margarine
* 4 teaspoons Worcestershire sauce
* 1 teaspoon celery salt
* 1 teaspoon onion powder
* 1/2 rounded teaspoon garlic powder
* salt, to taste
Preparation:
Measure cereals, pretzel sticks, pecans, walnuts, and peanuts into a large bowl or food storage bag; gently stir or toss to combine.
In a large, deep skillet, melt margarine with Worcestershire sauce. Add celery salt, onion powder and garlic powder. Stir mixture to blend, and with low heat still on, add cereals and nuts. With a spatula, keep turning until all pieces are coated. Spread out on 2 large baking sheets (with sides) and place in oven for 1 hour at 250°. Use a spatula to turn ingredients every 15 minutes. Spread out on paper towels to cool. Taste and add salt, if needed. When cool, store in tightly covered container. Reheat to freshen, if necessary.
Ingredients:
* 48 medium pimiento-stuffed olives, drained
* 4 ounces butter (1 stick)
* 1 (5-ounce) glass Kraft Old English Cheddar cheese
* 1 1/4 cups flour
* Dash salt
Preparation:
Pat olives with paper towels to dry thoroughly. Cut butter and cheese into flour. Add salt. Form into small balls around olives; seal well. Chill 8 hours or overnight in refrigerator.
Bake at 400° for about 15 minutes or until browned. Makes about 48 appetizers.
Ingredients:
* 2 tablespoons butter
* 1/4 cup Worcestershire sauce
* 1 tablespoon ketchup
* 2 dashes hot sauce
* 4 cups pecan halves
Preparation:
Melt butter in large saucepan or skillet. Add Worcestershire sauce, ketchup and hot sauce. Add pecan halves, stirring to coat well. Spoon into a lightly greased glass or nonstick baking dish; spread out in an even layer. Toast at 400° about 15 to 20 minutes, stirring frequently. Turn out on paper towels and sprinkle with salt.
