Find Recipes Instantly! (Type the Recipe name or any Ingredient) Frozen Raspberry Mousse 1 pint vanilla ice cream, slightly softened 1 tablespoon powdered egg whites 3 tablespoons water 1 cup raspberries 1/4 cup seedless red raspberry jam 1/4 cup sugar 1&1/2 teaspoons fresh lemon juice 1/2 cup heavy cream 1. Line long sides and bottom of 81/2 x 41/2-inch loaf pan with waxed paper, with a little overhang along both long sides. Spread ice cream evenly over bottom of pan and up the long sides, forming a U-shape. Place in freezer until firm. 2. Meanwhile, stir together powdered egg whites and 3 tablespoons water in bowl to dissolve whites. Let stand. 3. Puree raspberries, jam, 2 tablespoons of the sugar and lemon juice in blender or food processor. Force through sleeve with rubber spatula to remove seeds. 4. Beat egg white mixture until soft peaks form. Gradually add the remaining 2 tablespoons sugar; beat until stiff peaks form. 5. With same beater, beat heavy cream in large bowl until soft peaks form. Fold raspberry mixture, then egg whites, into beaten cream. Spoon into ice-cream-lined loaf pan. Cover with plastic wrap. Freeze overnight. To serve, unmold and slice. Garnish with berries if desired. Makes 8 servings Apple Bars 1/2 cup butter 1 cup all-purpose flour 1 egg 1 cup white sugar 1/2 teaspoon baking soda 1 cup apples - peeled, cored and finely diced 1 cup chopped walnuts 1 teaspoon ground cinnamon Directions 1 Preheat oven to 350 degrees F. Grease and flour 8 x 8 inch pan. 2 In small saucepan, melt butter or margarine over low heat. 3 Pour into mixing bowl and combine with other ingredients, mixing well. 4 Pour batter into pan and bake for approximately 40 minutes. Marshmallow Dip Sticks 2 cups milk chocolate chips 1 cup peanut butter 10 oz. bag marshmallows chocolate sprinkles round decorative toothpicks waxed paper Insert toothpicks into marshmallows to act as a Popsicle-type stick. Dip top of marshmallow into the peanut butter. Set aside on waxed paper lined plate. Melt chocolate chips in the microwave, on stovetop, or in a double boiler until melted. Do not overcook! Dip peanut butter end of marshmallow into the melted chocolate, and then immediately dip into the chocolate sprinkles. Place on waxed paper to cool. Cautionary tip: Use rounded toothpicks when working with, or making these for, small children. You may also replace the toothpicks for lollipop or ice cream sticks. Chocolate Munchies Servings: 48 1 c Semi-sweet chocolate chips 8 ea Marshmallows 1 T Water 3/4 c Sifted flour 1/2 c Sugar 3/4 t Salt 1/2 t Baking sodaa 1/2 c Softened butter 1/3 c Packed brown sugar 1 ea Egg 2 t Almond extract 1/2 t Vanilla 1 1/4 c Quick cooking oats 1 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside.2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly.3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool on rack. Shake off excess Bits 'o Brickle. Ingredients 1 (3 ounce) package fruit flavored gelatin mix 2/3 cup boiling water 1 1/4 cups ice water 3 1/2 cups frozen whipped topping, thawed 10 vanilla wafers, crumbled Directions 1 In large bowl, add gelatin to boiling water, stir until dissolved, about 3 minutes. Add ice water to gelatin and stir until gelatin begins to thicken. Whisk in whipped topping. 2 Place crumbled cookies in large serving bowl or six individual glasses. Spoon gelatin mixture on top of cookies. Chill 2 hours in refrigerator before serving. Almond Kisses Ingredients 2 cups almonds 2 egg whites 1 cup packed brown sugar 2 tablespoons sifted all-purpose flour Directions 1 Preheat oven to 300 degrees F. Grease cookie sheets. 2 Chop almonds into 5 or 6 pieces each and set aside. 3 Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly. 4 Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes. Graham Cracker Sandwiches Mash 1/2 cup of peanut butter and 1 large or 2 small very ripe bananas with a fork. Add 1/4 teaspoon of cinnamon and mash again. Spread on one graham cracker square and top with the other for a fun treat. You can also use this as a dip with teddy bear shaped graham crackers. Church Windows Makes 4 dozen Ingredients 1/2 cup butter 2 cups semisweet chocolate chips 1 (10.5 ounce) package rainbow colored miniature marshmallows 1 (8 ounce) package flaked coconut Directions 1 Melt butter in top of double boiler over hot water. Add chocolate morsels; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly. 2 Spread half of the coconut in a greased 9x9x2 - inch pan. Spread chocolate mixture over coconut in pan. Top with remaining coconut. Press down with a spoon. Refrigerate until set. When well chilled, cut into small squares. Marshmallow Popcorn Balls Ingredients: 5 cups popcorn, popped 1/2 cup mini chocolate chips, toffee chips or mini M&Ms 1/3 cups peanuts 2 tablespoons margarine --softened 3 cups miniature marshmallows In a prepared mixing bowl, combine popcorn, candy coated pieces, and peanuts. Place margarine and marshmallows in a 4-cup microwave-safe measuring cup. Microwave on high for 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour over popcorn mixture; stir quickly to coat. With buttered hands, quickly shape mixture into balls. Place on waxed paper. Let stand for 1 hour. Candy Clay 10 ounces chocolate, almond bark or candy discs 1/3 cup corn syrup Slowly melt candy and stir until smooth. Add syrup and blend thoroughly. Pour onto waxed paper and spread with fingers until about 1/2 inch thick. Cover loosely with waxed paper and permit to stiffen for a few hours. Kids as well as adults, can play with this "clay" making worms, letters, flowers, etc. (I have made flower petals by rolling out little balls and flattening them, then pinch the petals together to make flowers. Chocolate flowers make great gifts to bring to friends:).