Crab Bon Bon S Recipes

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CRAB BON BON'S



Crab Bon Bon's image

Make and share this Crab Bon Bon's recipe from Food.com.

Provided by Donna Luckadoo

Categories     Crab

Time 45m

Yield 75-100 Bon Bon's, 25 serving(s)

Number Of Ingredients 14

2 boxes chicken stuffing mix
2/3 cup 2% low-fat milk
4 eggs, beaten
1 cup Miracle Whip
1 lb finley shredded crabmeat, real or 1 lb imitation crabmeat (To shred crab meat,Celery & Onions I Use a Food Processor.)
1/2 cup finely diced celery
1/2 cup finely diced sweet onion
2 tablespoons dry mustard (not the Liquid!)
1/4 cup Old Bay Seasoning (Must Use Old Bay for it to taste right!)
2 teaspoons basil
2 teaspoons salt
2 teaspoons pepper
1 1/2 teaspoons cayenne pepper (I use Emeril's Bamm! -- It's not enough to make it Hot but you need to use it to have the right flav)
2 boxes shake n bake chicken coating mix (or generic is fine too. I use Extra Crispy for Chicken.)

Steps:

  • Mix all ingredients except the Shake n Bake.
  • Let the mixture stand until the moisture is absorbed and its soft enough to roll in your hands.
  • (If mixture is too thin add crushed ritz crackers or bread crumbs, but wait until liquid is absorbed to add anything and if mixture is too thick I add a little more salad dressing!) Roll mixture into quarter size balls or larger, and then roll the balls into the Shake n Bake.
  • Bake for 15 minutes on 400* (Makes 75 to 100 quarter size appetizers.).
  • Serve them hot, or at room temperature.
  • **Somepeople like to dip them in Cocktail Sauce, but I like them plain.

Nutrition Facts : Calories 89.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 42, Sodium 527.9, Carbohydrate 11.7, Fiber 2.2, Sugar 1.3, Protein 6.2

BONBONS



Bonbons image

This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.

Provided by Diane

Categories     Desserts     Chocolate Dessert Recipes

Time 2h20m

Yield 75

Number Of Ingredients 8

1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
  • While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g

BON BONS



Bon Bons image

Chocolate covered coconut and walnut candy.

Provided by Paulette

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 3h

Yield 15

Number Of Ingredients 7

1 ½ cups butter
2 pounds confectioners' sugar
1 (14 ounce) package flaked coconut
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
3 cups semi-sweet chocolate chips
3 tablespoons shortening

Steps:

  • Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
  • Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g

HOLIDAY CAKE BON BONS



Holiday Cake Bon Bons image

Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 37

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
  • Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g

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