CRISPY STAR POPS
These patriotic pops are a hit at our annual Fourth of July get-together. Serve them as an after-picnic dessert. Or slip them into cellophane bags, tie on ribbons and give them as favors. -Colleen Sturma, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 pops.
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15x10x1-in. baking pan. Cut with a 3-in. star-shaped cookie cutter. Insert a wooden pop stick into the side of each star; place on waxed paper., In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.
Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CRISPY (NO-FRY) POTATO PANCAKE POPPERS
These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.
Provided by Chef John
Categories Vegetable Appetizers
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
- Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
- Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
- Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
- Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
- Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
- Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.
Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg
RICE KRISPY POPS
Great for kids but make extras for the adults because they will love them too. This was based on "Soft and Chewy Rice Krispies Treats" by wyojess with my thanks.
Provided by Chef Norma JS
Categories Lactose Free
Time 10m
Yield 8-10 pops
Number Of Ingredients 5
Steps:
- I used the following: Wilton round cookie-pop tray, cookie-pop sticks, assorted color icing and metallic ties all of which can be found in the cake decorating section of a party store or craft store. Saran type wrap was used to wrap the pops.
- Spray cookie tray lightly with Pam.
- Melt margarine in heavy pan over medium heat.
- Add marshmallows and stir continuously until smooth.
- Add vanilla.
- Add nonpareils and stir.
- Turn heat off but leaving pot on burner add the cereal. and stir until evenly mixed.
- Put some in mold, add stick and put some more on top and with damp hands press lightly.
- Have fun decorating, let dry and over pop with plastic wrap and fasten with ties to secure the wrap. I put them in a basket filled with Styrofoam that I decorated.
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