Homemade Marshmallows







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I adapted this recipe from several different recipes that I found on the Internet. If you’ve never had fresh homemade marshmallows, here’s your chance. These marshmallows are so delicious and decadent that you’ll never want store purchased ones again!

Ingredients

Powdered sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
3 egg whites, room temperature
2 teaspoons vanilla extract

Preparation

Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar.

In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.

In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved.
Increase heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring, until a candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.

Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed approximately 5 to 6 minutes or until white, thick, and nearly tripled in volume.

In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top.

Refrigerate marshmallow, uncovered, until firm (at least 3 hours).

Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.

NOTE:  To cut into even 1-inch squares, use and ruler and toothpicks to mark it every 1 inch. Lightly grease the blade of your knife with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1-inch strips. Soft additional powdered sugar over the tops if necessary.

Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.

NOTE: For a delicious treat, coat marshmallow squares with melted chocolate.

Makes about 80 marshmallows.

Corn Salad







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Ingredients

1 can sweet corn – drained
1 bell pepper – chopped
1 jalapeno – chopped
1 onion – chopped
1 cup mayo

Preparation

Mix this all together
Right before you serve it, crush up in the bag
1 bag of Chili Cheese Fritos
Add and serve

Liz’s Chicken Spaghetti







Category: Entrees || E-Mail to a Friend E-Mail to a Friend
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Chicken

Ingredients

8-10 Chicken breast or one whole chicken
2 celery stocks
1 carrot
1 onion
8-10 whole peppercorns
1 Bay leaf
1 T dried rosemary
1 T dried parsley
1 t dried basil

Preparation

Cover chicken in water and start with chopped celery, carrots and onion. Bring to a boil. If any foam occurs, skim it off before herbs. Cook until chicken is tender, about 1 hour. Reserve broth for sauce.

Sauce

Ingredients

1 stick of butter or margarine
½ cup chopped onion
1 chopped celery
1 cup chopped red or green pepper (or ½ of both)
1 cup finely chopped carrots
1 can chopped water chestnuts
1 can each of cream of celery, chicken, & mushroom soup
1 can Rotel
10-16 oz. Of Velveeta cheese
1 cup , more or less of reserved chicken broth
20 oz thin spaghetti
Shredded cheddar or jack cheese for the top

Preparation

Sauté first four veggies in butter a few min then add water chestnuts. Next add soups and Rotel. Add chunked Velveeta and the broth until desired thickness.

Cook and drain 20 oz thin spaghetti. Add to sauce and mix well. This will be very soupy. Then add chicken, stirring only enough to mix in chicken.

Bake at 350º for 45 min or until bubbly. Add shredded cheddar or jack to the top the last 15 min.