Teenage Mutant Ninja Turtles Marshmallow Pops Recipes

Steps:

• Unwrap crisps. Spread about 1 tablespoon peanut butter on bottom side of each of 8 crisps. Spread about 1/2 teaspoon jam on bottom sides of each of 8 remaining crisps.
• Make 8 sandwich pops by pressing a peanut butter-covered side together with a jam-covered side, with a stick in between. Freeze until set, 10 to 15 minutes.

Steps:

• In small deep microwavable bowl, place vanilla frosting. Microwave uncovered on High 15 to 20 seconds or until mixture can be stirred smooth. Stir in green food color until light green.
• Insert 1 lollipop stick into each marshmallow; dip into frosting to evenly coat. Place in tall glass to dry.
• Unroll fruit snack, and cut off about an 8-inch strip of desired colors to make masks on pops. Place cut strip on cutting board. Starting at midpoint of strip, use small sharp knife to cut small horizontal slits for eyes about 3/4 inch apart. Place candy eyes under slits in fruit snacks. Place masks on dried marshmallows, tying to secure. Cut off some of the fruit snack on ends, leaving about 1 inch remaining.
• Use gel to make mouths on marshmallows. Or place chocolate frosting in small resealable food-storage plastic bag, and cut off small corner of sealed bag; pipe mouths on marshmallows.

Steps:

• Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
• One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
• Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
• Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).

Steps:

• For Pudding: Mix sugar flour and salt together with a whisk. Add milk and microwave until thickened, stirring occasionally.
• Quickly add egg yolks, whisking away so they don't cook too fast. Cook another minute or until thick.
• Add butter and vanilla, whisk again until smooth.
• You may make this on the stove if you don't like the microwave idea, but be sure to stir so the bottom doesn't burn.
• Cover with plastic wrap (so a film will not form on top) and let cool.
• For Crust: Stir salt into flour. Measure shortening and cut into flour with a fork or pastry blender until the dough texture is like peas. Add a few drops of green food color to 1/4 cup water and mix.
• Add and stir to flour mixture until ingredients hold together and color turns green.
• Roll dough out onto a floured surface.
• Divide into ten balls.
• Roll each ball into a circle and add 1/4 cup or less of filling in the center of the circle.
• Fold dough in half over filling and crimp edges. Don't get any filling on the edge or it might leak out and ruin the pie.
• Cook in hot (Crisco) shortening at least an inch deep in your skillet, set at 375 degrees, frying about 4 minutes per side.
• Important: use a pancake turner or other utensil that will hold the pie, as you don't want it to crack and leak filling when you cook it or you will have a mess. Be careful with the hot grease, it will boil up if the filling leaks.
• For glaze: in a large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.