Snowball Salad Steph Food

SNOWBALL POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
• Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
• Cut the white cheese in 1/2-inch cubes.
• Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
• Put bread crumbs in a small bowl.
• While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls.
• Bake for 20 to 25 minutes, serve immediately.

SWEET SNOWBALLS

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

SNOWBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

SNOWBALLS

Steps:

• Place cereal and prunes in a food processor or blender; cover and process until cereal is crumbled. Add raisins, apricots and pecans; process until finely chopped. , Shape in 1-in. balls; roll in confectioners' sugar. Store in an airtight container in the refrigerator. Roll in sugar before serving.

STEPH'S SUMMER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
• Cook the chicken in a pan, seasoning with lemon pepper as it cooks. When the chicken is no longer pink inside, cut into small pieces. Combine chicken to pasta-broccoli mixture. Stir in oil and sliced green onion and add lemon pepper to taste.

SNOWBALL PEACHES

Steps:

• In a small bowl, beat the cream cheese and preserves until blended. Stir in pineapple. Place peaches cut side up on a lettuce-lined serving platter; fill with cream cheese mixture. Garnish with mint if desired.

SNOWBALL OLD FASHIONED

Steps:

• Gingerbread Syrup (yield is approximately 1/2 gallon):
• Crack or smash the dried spices (do not grind).
• Toast dry spices in a dry saucepan over medium­high heat, until aromatic.
• Cool pan, then add water and bring to a boil; allow to boil for 3 minutes.
• Lower heat and add sugar, ginger and molasses and heat again until simmering and sugar has dissolved.
• Cool, then pour through a fine mesh strainer to remove graininess of spices and bottle.
• Snowball Old Fashioned:.
• In a mixing glass, combine all ingredients with cracked ice and stir well.
• Strain into a Miracle double rocks glass, zest lemon over drink then add ice snowball.

RIPE BANANA--SNOWBALL SALAD

Steps:

• Mix in order listed.
• Pour into dish and freeze overnight.
• Serve frozen.