This is a great idea. The kids can have a ball (no pun intended) and then maybe once a day, they can pick a decoration off the tree for a snack.
It is like making rice krispie squares, only ball shaped and decorated.
- 12 x 6 inch lengths of red string licorice
- 12 mini marshmallows (jet puffed)
- 3 tbsp. butter
- food colouring (optional) red, green or blue
- 4 cups jet puffed marshmallows
- 6 cups rice krispies cereal
- green or red frosting (can be bought in a tube)
- M &M candies for decoration
Carefully now, fold each licorice in half and push through each of the 12 marshmallows and set aside.
Melt the butter in a large pot over low heat and add the marshmallows and food colouring, stirring until all melted and smooth. Add the cereal and stir until completely mixed and all cereal has been coated.
Working quickly, make into balls surrounding the licorice piece, up to the bottom of the marshmallow. (should look exactly like a decoration you hang on the tree). With the icing, swirl it around the middle of the ball and add M&M’s scatter-like around the ball.
You now have your very own edible decorations. They don’t have to look professional as long as the kids had fun.
Warning: Make you an adult makes the balls as it may be too warm for kids to handle, unless they are older. Let them handle the icing in a tube and sticking the candies on the ornament.
Really cute!
Angel Food Bowl With Fruit Salad
Sometimes simple is the way to go. If you get unexpected company this is a quick and easy dessert. The great thing is, it is delicious.
Serves 8
- 1 Angel Food Cake Mix
- 2 egg yolks
- 3 tbsp. berry sugar (extra fine white sugar)
- 1 tsp cornstarch
- 1 cup warm milk
- 1 tbsp fresh grated orange rind
- 1 tsp. pure vanilla
- 1/2 cup sweetened whipped cream
- 4 cups of mixed fruit (fresh, not frozen)
- 1 cup mini marshmallows
- Berry sugar for fruit
Make the angel food cake according to the directions and cool completely.
Whisk eggs with sugar and cornstarch in a small saucepan over medium heat. Whisk in the warm milk and simmer lightly for about five minutes until thickened. Now stir in the rind and vanilla. Remove from heat, cover with waxed paper making sure it touches the surface and cool completely. Fold in the whipped cream.
Remove cake from pan and turn right side up on a plate. Make eight slices to within one inch of the base (do not cut through. Spread open the section so that it looks like a flower.
Cut up fruit in small bite size pieces and put in a bowl. Use strawberries, blueberries, peaches, raspberries, blackberries, kiwi, nectarines. Just make sure they are fresh and not canned. Sprinkle a little berry sugar over and mix together. Add the mini marshmallows and as the juices start to form spoon the fruit in the center of the cake with a slotted spoon and pile it high. This is a perfect hot summer day delight.
Summer Coleslaw
I LOVE crisp, cold coleslaw but seeing as I don’t eat onions (unless totally dead ones), I am unable to eat ones served at most restaurants. I think Joey’s Only and the White Spot are about the only two I can think of, but I digress.
This is my favourite coleslaw recipe.
Serves 4
- 1 green cabbage, thinly sliced, cut in half
- 1/2 cup toasted slivered almonds
- 1/4 cup toasted sunflower seeds
- 1 can crushed pineapple (drained, save juice)
- 1/2 cup miniature marshmallows
- 1/2 cup mayonnaise (Hellman’s)
- 1/2 cup sour cream
Mix together all the ingredients except the mayo and sour cream. Mix the mayo and sour cream together until smooth. Mix a little pineapple juice in (to taste) and pour enough dressing over the salad to coat . Add the dressing JUST before serving so it doesn’t let the coleslaw fall and become soggy.
Serve this with just about anything,,,,hamburgers, ribs, pulled pork…let your imagination do the work.