Fun way for the kids to help make a jar mix to give at Christmas or any time. Its also a great way to save money on a staple for your own house over the cooler months if you go through as much as we do!
1 box powdered carnation milk (8qt size)
1 lb can Nestles Quick Mix
6 oz Coffee Mate Powdered Creamer
3/4 c powdered sugar
Mix all ingredients together, then put into jars or desired containers.
Attach the following instructions:
Use 1/2 c mixture with 1/2 c boiling water. Top with marshmellows & stir with a candy cane!
***You can add mini marshmellows to the mix if you like Some stores carry the super tiny ones found in most store bought pkgs of hot chocolate mix.
Showing posts with label marshmellows. Show all posts
Showing posts with label marshmellows. Show all posts
27 March 2010
26 March 2010
Sweet Potato Casserole
This is a lightened version of the traditional marshmellow topped dish we are all used to seeing around Thanksgiving & Christmas for holiday meals. Thanks to COOKING LIGHT magazine, we have found a fantastic way to prepare a delicious dish that is healthier, though disappears even faster then the original!!
They say you can serve this hot or room temp, we've done hot, but I also tend to enjoy it cold out of the fridge too...I know, but we all have those odd things we love to eat cold the next day...right??
POTATOES:
2 1/4 lbs sweet potatoes, peeled & chopped
1 c half & half
3/4 c packed brown sugar
2 tsp vanilla
2 lg eggs
FILLING:
1 1/2 c mini marshmellows
1/2 c flour
1/4 c packed brown sugar
2 Tbs chilled butter, cut into small pieces
1/2 c chopped pecans, toasted
Preheat oven to 375
To prepare potatoes, place in a dutch oven (or heavy pan), and cover with water.
Bring to boil, reduce heat, and simmer 20 minutes or until very tender, drain & cool slightly.
Place potatoes in lg bowl. Add half & half, 3/4 c brown sugar, and vanilla.
Beat with mixer on med speed until smooth. Add egg & beat well to combine (mixture will be thin)
Scrape mixture into a greased (cooking spray) 13x9 baking dish.
To prepare topping, sprinkle mini marshmellows over top of casserole.
Lightly spoon flour onto a dry measuring cup, level with knife. Combine flour and 1/4 c sugar in med bowl.
Cut in butter with a pastry blended or 2 knives until it resembles coarse meal. Stir in pecans & sprinkle over potatoes & marshmellows.
Bake at 375 for 25-30 minutes or until golden brown.
They say you can serve this hot or room temp, we've done hot, but I also tend to enjoy it cold out of the fridge too...I know, but we all have those odd things we love to eat cold the next day...right??
POTATOES:
2 1/4 lbs sweet potatoes, peeled & chopped
1 c half & half
3/4 c packed brown sugar
2 tsp vanilla
2 lg eggs
FILLING:
1 1/2 c mini marshmellows
1/2 c flour
1/4 c packed brown sugar
2 Tbs chilled butter, cut into small pieces
1/2 c chopped pecans, toasted
Preheat oven to 375
To prepare potatoes, place in a dutch oven (or heavy pan), and cover with water.
Bring to boil, reduce heat, and simmer 20 minutes or until very tender, drain & cool slightly.
Place potatoes in lg bowl. Add half & half, 3/4 c brown sugar, and vanilla.
Beat with mixer on med speed until smooth. Add egg & beat well to combine (mixture will be thin)
Scrape mixture into a greased (cooking spray) 13x9 baking dish.
To prepare topping, sprinkle mini marshmellows over top of casserole.
Lightly spoon flour onto a dry measuring cup, level with knife. Combine flour and 1/4 c sugar in med bowl.
Cut in butter with a pastry blended or 2 knives until it resembles coarse meal. Stir in pecans & sprinkle over potatoes & marshmellows.
Bake at 375 for 25-30 minutes or until golden brown.
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