25 large marshmallows
1 Cup butter (2 sticks)
4 Cups sugar
12 oz Semi Sweet Choc. Chips
13 oz Milk Choc. Chips
1 Cup Milk
1 Teaspoon Vanilla
1 oz unsweetened Choc.
1 Cup Nuts (optional)
Melt Butter in non-stick large pot, add Sugar, Milk & Vanilla
Boil all 4 for approx. 2 Min. Stirring Constantly. Turn Off Heat.
Add Marshmallows, and Chocolates 1 at a time until melted.
Nuts – optional stir in at this time and pour into desired pan to cool.
Peanut Butter Balls
3 ½ Cup Gluten Free Brown Rice Crisp Cereal (Erehwon Brand)
½ Cup melted Butter
3 Cups Powder Sugar
11 oz Peanut Butter (Can substitute Almond, Cashew or other nut butter if desired)
Coating:16 oz Semi or Milk Choc. Chips & 1/4 Block Parafin - melt Parafin entirely before adding chocolate.
Mix by hand (rubber gloves helpful) until all sugar and Crispy's combined.
Roll into balls. Chill for a few hours. If mixture is too gooey to roll then chill 1st.
Melt wax thoroughly in double boiler then add chocolate, melt and stir.
Drop balls 2 – 3 at a time and place on wax paper. Chill & Eat!
Coconut Macaroon Cookies
1/3 Cup Butter, softened
3 oz Cream Cheese, softened
1 egg yolk
¾ Cup Sugar
2 Teas. O.J.
1 Teas. Almond Extract
1 ¼ Cup Gluten Free Flour - King Arthur All Purpose
2 Teas. Baking Powder
¼ Teas. Salt
1/4 Teas. Xanthum Gum
3 ¾ Cup Sweetened Coconut Flakes.
Beat butter, cream cheese and sugar in large bowl until well blended.
Add egg yolk, O.J. and almond extract. Stir together flour, bak. Powder
And salt. Gradually add to butter mixture. Stir in 3 Cups Coconut.
Refrigerate 1 hour or until firm enough to handle. Shape into 1” balls.
350, 10-12 Min. Lightly Brown, 3 ½ Doz.
Roll in remaining Coconut and bake.
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We know you’re careful about what you eat at meal times—lots of veggies, healthy protein, complex carbs. But snack time can be tricky because many “healthy” snack bars out there are loaded with sugar and calories or packed with preservatives and other ingredients concocted in a lab, not a kitchen.
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