Polka Dot Sandwich Food
POLKA DOT FUDGE
Make a marshmallow-white chocolate fudge and stud it with semisweet chocolate chips.
Provided by Food Network Kitchen
Time 1h20m
Yield 9 1/2 dozen pices
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the chocolate chips over the top. Lightly press the chips into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
POLKA-DOT TUNA SANDWICHES
Make and share this Polka-Dot Tuna Sandwiches recipe from Food.com.
Provided by windstarowner78
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan combine frozen mixed veggies in onion sauce and milk.
- Stir together cornstarch and water; add to veggies.
- Cook and stir till thickened and bubbly.
- Stir in tuna, sliced mushrooms, and chopped pimiento; heat through.
- Spoon over english muffin halves.
- Top with almonds if desired.
Nutrition Facts : Calories 338.9, Fat 9.2, SaturatedFat 3.6, Cholesterol 33.1, Sodium 307.1, Carbohydrate 41.9, Fiber 5.2, Sugar 2.7, Protein 23.5
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- Line a 13x9x2-inch baking pan with parchment paper. Arrange a layer of graham crackers to cover the bottom, breaking the crackers as needed* (you may not use all of the crackers). Set aside.
- In a very large mixing bowl beat the cream cheese and sugar with an electric mixer on medium to high speed until smooth. Add the cream and lemon juice and beat until combined. Add the eggs, one at a time, and then add the flour and salt. Mix until smooth. Stir in the lemon peel.
- Transfer 1/2 cup batter to a small bowl. Stir in jam and food coloring. Cover. Freeze 1 hour. Spread remaining batter into prepared pan. Cover and chill until needed.
- Preheat oven to 325°F. Stir jam mixture and spoon into a pastry bag fitted with a 1/4-inch round tip. For each dot, insert the tip into the batter in pan and squeeze gently. Repeat with remaining jam mixture, inserting tip into batter in a random pattern.
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