Homemade Marshmallows

Homemade Marshmallows

1 cup water - divided in 1/2
3 1/4oz envelopes unflavored gelatin (Knox)
2 cups sugar
2/3 cup light corn syrup
1/4 tsp salt
1 tbsp pure vanilla extract
1/2 cup cornstartch
1/2 cup powdered sugar

also: medium saucepan (1 1/2 q), candy thermometer, stand mixer, 9x13 pan with foil greased well!, pizza cutter, spatula, cling wrap

1.) Line pan with tin foil and grease foil well, set aside.
2.) Pour 1/2 cup water into stand mixer
3.) Sprinkle in the 3 pkg of gelatin, mix slightly then let sit.
4.) In a saucepan heat remaining water, sugar, corn syrup, and salt over medium heat until sugar dissolves.
5.) Increase heat to medium-high and boil about 4 minutes until mixture reaches 248 degrees (just under hard ball). Remove from heat.
6.) Start mixer on low (~1) and slowly add sugar mixture into gelatin mixture in a thin stream. Slowly increase speed to high (~6 or 8) for 12 minutes, or until super-fluffy.
7.) Add vanilla and mix in. Pour into greased pan using a spatula to help.
8.) Wet hands and press into pan evenly. Cover with oiled cling wrap and let sit 3 hrs.
9.) Right before 3 hrs are up, mix together cornstarch and powered sugar in a large bowl.
10.) Turn out marshmallow slab and coat with powdered mixture - slice into 1 1/2 squares (pizza cutter wet works good). Toss each square in powdered mixture until un-sticky.

Store about 2-3wks in a tight container. They melt awesome in hot choco!!! I recommend Burdicks!!

New Year's Cheeseball!

Mom's Cheeseball - probably from Mickey Babcock!

2 pkg cream cheese - softened and room temp
1 8oz shredded cheese
2 tsp Worcheshire sauce
10 oz can crushed pinapple - drained
1/2 pkg of Onion soup mix
chopped walnuts to cover

1.) combine with hands and divide into 2 balls
2.) roll in chopped walnuts
3.) refrigerate to harden before serving ~1hr

This was made at a RS meeting - it totally got high praise!! Check it out!

Greek Quinoa and Avocados
from Better Homes and Gardens Cookbook, 14th edition, with modifications

1 cup quinoa
2 cups water
2 roma tomatoes, finely chopped
1 cup shredded spinach
1/3 cup red onion, finely chopped
3 tablespoons lemon juice3 tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, peeled and diced
1/2 cup crumbled feta cheese
optional:about 1 cup chicken, cooked and diced

1. Combine quinoa and water in a saucepan, bring to boiling and simmer for about 15 minutes until liquid is absorbed. (I do this in a rice cooker.) 2. In a medium bowl, combine quinoa, tomatoes, spinach, onion, and chicken, if using, and stir to combine. 3. In a small bowl, whisk together lemon juice, olive oil and salt,then pour over quinoa mixture and toss to coat. At this stage, the salad can be stored for about a day in the refrigerator. 4. Before serving, add diced avocados and feta cheese and toss together gently.

Delish Coconut Bars

I got this recipe from our last book club host. These are wonderful!!!!


GOOEY COCONUT BARS

1 box French Vanilla cake mix

2 eggs

1 stick butter or margarine, melted

8 oz cream cheese, softened

2 eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 box (1 lb) powdered sugar

1 1/2 cups coconut

Heat oven to 375. Spray a 13x9 pan.

Mix first three ingredients and press into bottom and 1 inch up sides of pan.

Mix next 6 ingredients and pour over crust.

Bake for 40-45 min, or until golden brown on top.

Cool completely, then cut into small squares.