#3030 - Pink Strawberry Salad

(by Shirley McNevich)

1 - 15oz. can Dole crushed pineapple (do NOT drain)
1 - 3oz. box strawberry Jell-O
16 campfire size marshmallows
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup milk
1 - 8oz. Cool Whip (thawed)
sliced fresh strawberries for garnish

In a saucepan add the crushed pineapple and its juice, strawberry Jell-O powder and all of the marshmallows--cook/stir over medium heat until melted and smooth. Cool mixture to room temperature. In a mixer add the cream cheese--beat. Add the milk--beat until smooth. Add the Cool Whip--beat. Slowly add the cooled pineapple mixture--beat. Pour the whole mixture into a bundt cake pan OR a Jell-O mold. Arrange the sliced strawberries all over the top. Refrigerate until cold. Loosen the sides of the mold and dump the molded mixture on top of a serving plate.

#3016 - Caramel Marshmallows

(by Shirley McNevich)

1 bag Kraft caramels (unwrapped)
1 can Eagle brand condensed milk (NOT evaporated)
1 stick butter
1 bag campfire sized marshmallows
2 cups crushed Rice Krispies cereal (more if necessary)
toothpicks

Crush the rice krispies cereal and put the crushed cereal in a bowl--set aside. Place wax paper on a cookie sheet. Put a toothpick in each marshmallow and place them on the cookie sheet. Freeze the marshmallows for 1 hour. In a saucepan over medium low heat add caramels, condensed milk and butter--cook/stir until melted and smooth. Remove marshmallows from the freezer. Hold the toothpick of a marshmallow and dip it in the caramel mixture to coat, then dip one half of the coated marshmallow into the crushed rice krispies and set it back on the wax paper. Repeat with all marshmallows. Cool until caramel hardens. If the caramel doesn't harden enough, keep the coated marshmallows frozen. If frozen, let them sit at room temperature a few minutes before serving.

#2986 - Frozen Chocolate Covered Marshmallows

(by Shirley McNevich)

2 cups white, semi-sweet or dark chocolate candy melts
1 bag campfire sized marshmallows
nonpareils for sprinkling (optional)

Line cookie sheets with wax paper. Open the bag of marshmallows, take out 10 marshmallows and cut each of the 10 marshmallows in half. In a double boiler add the candy melts--cook/stir over low heat until melted. Using a toothpick, dip each marshmallow half into the chocolate to coat, place it on the wax paper, use a little chocolate on the toothpick to cover the hole, and sprinkle a few nonpareils over the top. Repeat until you run out of chocolate. Cool slightly, then place cookie sheets in the freezer overnight. Once frozen, you can place them in a freezer bag. Keep frozen. When ready to eat, let them stand for 5 minutes at room temperature.

#2761 - Coated Sweet Potato Balls

(by Shirley McNevich)

1 large can sweet potatoes (drained)
a bag of large campfire sized marshamallows
1 can of bread crumbs (plain or seasoned)
1 stick butter (melted)
salt and pepper (to your taste)

In a bowl add the drained sweet potatoes--mash them with a potato masher. Add salt and pepper to your taste--stir well. Place the bread crumbs in a bowl. Take one marshmallow at a time, cover it in sweet potato mixture and form it into a ball. Roll the ball into the bread crumbs and place the ball into a greased 9 x 13 baking dish. Repeat until all of the sweet potato mixture is used. When placing them in the baking dish make sure they are not touching each other. Carefully pour the melted butter over all of the sweet potato balls. Bake at 350 degrees for 20-30 minutes or until the sweet potato balls are browned.

#2326 - Coconut Walnut Pie

(by Shirley McNevich)

1 - 9" pie crush dough
30 large marshmallows
1 cup milk
1/8 tsp. salt
1 tsp. vanilla
1 cup heavy whipping cream
2 squares Baker's unsweetened baking chocolate (grated)
1/2 cup chopped California walnuts
1/4 cup Baker's angelflake coconut

Grease a 9" pie plate, insert the pie dough, spray the inside of the dough with Pam and flute the edges. Place an empty pie plate inside of the dough to prevent shrinkage. Bake at 375 degrees for 18-20 minutes or until lightly browned--cool completely. In a double boiler add marshmallow and milk--cook/stir over low heat until marshmallows melt. Cool the mixture. In a mixer add whipping cream--beat until peaks form. Add salt and vanilla to the marshmallow mixture--stir. Add whipped cream to the marshmallow mixture--stir. Add grated chocolate and chopped walnuts to the marshmallow mixture--stir. Pour mixture into the cooled crust. Sprinkle the coconut over the top. Refrigerate overnight.

#1878 - Chocolate Dipped Marshmallows

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1 can Eagle brand condensed milk (NOT evaporated)
1 jar marshmallow Fluff
1 bag of large sized marshmallows

In a double boiler add all chocolate chips, condensed milk and Fluff--stir until mixture is melted and smooth. Turn heat to low and use a toothpick to dip each large marshmallow until covered--place completed marshmallows on to Saran wrap covered cookie sheets. Put a little chocolate on a toothpick to cover holes in the candies left from the toothpicks. Let them sit until firm.

#1741 - Mounds Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O chocolate INSTANT pudding mix
1 cup milk + 1/2 cup milk
1/3 cup white sugar
24 large marshmallows (campfire sized)
2 - 7oz. bags Baker's angelflake coconut
5 TBSP butter
2 cups Nestle's semi-sweet chocolate bits

Prepare chocolate cake mix according to box directions BUT add chocolate pudding mix when making the batter. Bake according to box directions. In a saucepan add 1 cup milk, white sugar, marshmallows and coconut--stir/cook over low heat until marshmallows melt. Spread the mixture over the top of the warm cake. In a saucepan add 1/2 cup milk and butter--stir/cook until boiling, then cook for 1 more minute--remove from heat and add chocolate bits--stir until bits melt and mixture is smooth. Drizzle the chocolate mixture over the coconut mixture on top of the cake. Cool completely, then refrigerate.

#1633 - Chocolate Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix (baked in a 9 x 13 cake pan according to box directions)
24 large marshmallows
1 cup milk
1 cup white sugar
1 - 14oz. bag Baker's angelflake coconut
1 can of chocolate frosting (or make your own)

Bake the cake according to box directions. While cake is baking, in a saucepan over medium heat add white sugar, milk, marshmallows and the coconut--stir and cook until all of the marshmallows are melted. Remove cake from oven--cool slightly. Pour the marshmallow mixture evenly over the top of the warm cake. Cool completely. Once cake is cooled, frost the top of the marshmallow mixture with chocolate frosting.

#1549 - Caramel Krispies

(by Shirley McNevich)

1 stick Parkay margarine
1 - 14oz. bag Kraft caramels (unwrap each caramel)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 bag campfire-sized marshmallows
2 to 3 cups crushed Rice Krispies cereal

Place Saran Wrap on a cookie sheet--set aside. Place rice krispies in a Ziploc bag--close the bag and crush them with a rolling pin. Put crushed rice krispies into a bowl. In a saucepan over low heat add Parkay--melt. Add Eagle milk--stir. Add all unwrapped caramels--turn heat to medium--stir and cook until mixture is melted and smooth. Use a toothpick to stick each marshmallow--dip each marshmallow into the caramel mixture until coated, then roll marshmallow in the crushed rice krispies. Place finished marshmallow on to the cookie sheet and remove the toothpick. Repeat with all marshmallows. Cool completely, then refrigerate.

#1475 - Chocolate Marshmallow Fudge

(by Shirley McNevich)

2 cups white sugar
12 large marshmallows
1/2 cup butter
2/3 cup Carnation evaporated milk (NOT condensed)
1 cup Nestle's semi-sweet chocolate bits

Line an 8 x 8 fudge pan with foil. In a saucepan over medium heat add white sugar, butter, evaporated milk and marshmallows--stir and bring to a boil. One boiling, cook and stir for 5 minutes (236 degrees on a candy thermometer). Remove from heat--add chocolate bits and stir until chocolate melts. Pour mixture evenly into the prepared fudge pan. Cool completely, refrigerate overnight, use foil to remove fudge from pan and then cut into squares.

#1424 - Sweet Potato Balls

(by Shirley McNevich)

5 or 6 large sweet potatoes
1 tsp. salt
1 beaten egg
1 TBSP flour
12 large size marshmallows
canola oil
1/4 to 1/2 cup Domino's dark brown sugar
2 TBSP orange juice
2 cups crushed corn flakes cereal
1/2 to 1 tsp. cinnamon

Peel the sweet potatoes. Boil the sweet potatoes in water with 1 tsp. salt--cook until tender. Drain the sweet potatoes. Mash the sweet potatoes with a potato masher. Add brown sugar, orange juice, and egg to the potatoes--stir. Add flour--stir. Add cinnamon--stir. Scoop out enough of the potato mixture to form a ball a little bigger than a golf ball. Form the sweet potato ball around one of the marshmallows. Place the corn flake crumbs into a bowl--roll the sweet potato ball in the corn flakes until covered. Repeat with the rest of the sweet potato mixture and marshmallows. In a skillet over medium heat add about 1" of canola oil. When oil is hot, add the sweet potato balls to the skillet. Once bottoms are browned, turn them and brown the other side. Place them on paper towels to drain before serving.

#974 - Sweet Potato Poppers

(by Shirley McNevich)

2 cups cooked and mashed sweet potatoes
1 tsp. salt
1 1/2 TBSP butter
1 TBSP white sugar
large marshmallows
1 1/2 cups crushed corn flakes
1 egg white

Peel 3-4 sweet potatoes--put in cold water in a pot. Add 1 tsp. salt and bring to a boil--once boiling, cook until soft (test with a fork). Drain sweet potatoes and mash the cooked sweet potatoes--measure 2 cups for this recipe. In a large bowl add mashed sweet potatoes, white sugar and butter--stir until mixed. Take one large marshmallow at a time and cover it all over with the mashed sweet potato mixture--set on a plate. Repeat with all marshmallows until you run out of potato mixture. Let them cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator. In a cup, beat the egg white. Crush corn flakes and place them in a bowl. Dip each potato covered marshmallow in the egg white, then roll in the corn flakes. Grease an 8 x 8 baking dish. Place each corn flake covered ball ("popper") in the baking dish so that they are not touching each other. Bake at 400 degrees for 20 minutes or until browned.

#808 - Microwave Smores

(by Shirley McNevich)

2 graham cracker squares
1/3 of a Hershey's milk chocolate bar
1 large marshmallow

Place a paper napkin on the dish in your microwave (if your microwave doesn't have a dish, use a microwave safe plate). Place one of the graham cracker squares on the paper towel. Place the chocolate on top of the graham cracker and the marshmallow on top of the chocolate. Microwave on high for :15 to :25 seconds (just until the marshmallow puffs up). Place the second graham cracker on top--let it stand for 1 minute before squishing and eating.

#526 - Cream Cheese Whip

(by Shirley McNevich)

1 - 8oz. Philly cream cheese
2 cups miniature marshmallows
1 - 8oz. Cool Whip (thawed)
1 - 16oz. can Dole fruit cocktail (drained--discard juice)

In a mixer beat cream cheese until smooth. Add Cool Whip and beat. Remove from mixer and use a wooden spoon to stir in the marshmallows and fruit cocktail. Refrigerate until ready to serve. Keep refrigerated.

#471 - Coca Cola Cake

(by Shirley McNevich)

2 cups white sugar
2 cups flour
1/2 tsp. salt
1 cup Coca-cola soda
1/2 cup canola oil
1 stick Parkay margarine
4 TBSP Hershey's cocoa
1 1/2 cups small marshmallows
1/2 cup buttermilk
1 tsp. baking soda
2 eggs
Frosting: 3 TBSP Hershey's cocoa, 1 stick butter, 1 tsp. vanilla, 6 TBSP Cocoa-cola soda, 1 lb. Domino's powdered sugar, 1 cup chopped nuts (optional)

In a saucepan over low heat, add the 1 cup soda, Parkay, canola oil, and 4 TBSP cocoa--stir and bring to a boil. Remove from heat and add the marshmallows--stir. In a mixer, combine white sugar, flour, salt, and add the hot mixture from the saucepan to the mixer--beat. Add buttermilk and beat until smooth. Add the baking soda and eggs--beat well. Pour batter in a greased and floured 9 x 13 cake pan and bake at 350 degrees for 30-35 minutes. Frosting: in a saucepan over low heat, add butter, 3 TBSP cocoa, 6 TBSP soda, and vanilla--bring to a full boil. Remove from heat and stir in the powdered sugar. Add the nuts (optional) and stir. When you remove cake from oven, spread the frosting over the hot cake. Cool before cutting.

#242 - Whipped Sweet Potato Bake

(by Shirley McNevich)

3- 15 oz. cans sweet potatoes (drained)
1/2 stick Parkay or butter (melted)
1 tsp. McCormick ground cinnamon
1/4 tsp. McCormick ground nutmeg
1/2 tsp. salt
3 cups Jet Puffed miniature marshmallows

Preheat oven to 350 degrees. In a mixer, combine sweet potatoes, melted butter, cinnamon, salt, and nutmeg--beat on medium speed until well blended. Grease a 1.5 quart baking dish with Pam. Pour the sweet potato mixture into the baking dish and top with the marshmallows. Bake at 350 degrees for 15-20 minutes or until the sweet potato mixture is heated through and marshmallows are lightly browned.

#150 - Watergate Salad

(by June Brosius - cousin)

2 - 3oz. packages Jell-O pistachio instant pudding
1 - 20oz. can Dole crushed pineapple
1 cup miniature marshmallows
1/2 cup chopped nuts OR 1/2 cup Baker's angel flake coconut
1 - 8oz. container Cool Whip

Mix by hand in a large bowl. Add pudding mix, crushed pineapple including juice and stir. Add marshmallows and nuts OR coconut. Stir in Cool Whip. Keep refrigerated.

#144 - Rhubarb Cake

(by Shirley Ross - friend)

Cover a greased 9 x 13 x 2 cake pan with 5 cups of bite-sized pieces of rhubarb. Sprinkle 1 cup of white sugar evenly over the top of the rhubarb. Take a 6 oz. package of strawberry Jello and sprinkle the dry Jello mix over the top of the white sugar. Sprinkle an 8oz. bag of miniature marshmallows over the top of the dry Jello mix. Mix up a box of Duncan Hines yellow or white cake mix according to the box directions, and pour the batter over the top of the marshmallows. Bake at 350 degrees for 45 minutes.