Carrot Marshmallow Balls Food

CARROT MARSHMALLOW BALLS

Steps:

• Set oven to 375 degrees.
• Grease a 13" x 9" pan.
• Have 9 large marshmallows ready.
• In a bowl, combine 1 cup soft breadcrumbs, sugar and cinnamon.
• Cook carrots in water until soft; drain well, and mash.
• Add the butter, brown sugar, nutmeg, salt, grated orange rind, chopped pecans and 1 cup bread crumbs or cornflake crumbs to warmed mashed carrots; mix thoroughly.
• Scoop a heaping tablespoon of the carrot mixture, and press a marshmallow into the center; cover with the carrot mixture to form a ball.
• Roll each ball in crumb mixture, and space balls in a greased baking pan; with a toothpick, make a small hole on the top of the ball for the marshmallow and the air to escape.
• Bake for 20-25 minutes.
• Cool 5 minutes before serving.

MICROWAVE POPCORN MARSHMALLOW BALLS

Steps:

• Put the popped popcorn in a large bowl or pan; set aside.
• In large microwave-safe bowl, microwave butter on high until butter is melted, about 30-45 seconds.
• Add marshmallows.
• Microwave on high until marshmallows look puffy, about 1 to 1-1/2 minutes.
• Stir to completely melt marshmallows. Add food coloring if using.
• Now pour melted marshmallows over the popcorn and mix carefully until the popcorn is coated.
• Butter your hands to protect them from the heat and shape into balls.
• Wrap each ball in plastic wrap until ready to eat!

CHEDDAR-CARROT BALLS

Steps:

• In a medium bowl, with a wooden spoon, combine cream cheese, cheddar cheese, and carrot. With moistened hands, gently form 12 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days.

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

GOOF BALLS

Steps:

• Line a baking sheet with waxed paper. Pour the crispy rice cereal into a large bowl.
• Combine the margarine, sweetened condensed milk, and caramels in the top of a double boiler. Stirring constantly, cook over lightly simmering water until melted and combined, about 5 minutes.
• Use a wooden skewer to dip each marshmallow in the hot caramel mixture. Immediately roll caramel coated marshmallow in the crispy rice cereal. Remove from skewer and place on the waxed paper to harden.