CRISPY RICE BASEBALL TREATS
Steps:
- Butter a 9-by-13-inch baking pan, line the bottom with parchment paper and butter the parchment.
- Put the marshmallows and butter in a large pot and warm over medium heat, stirring, until completely melted. Add the rice cereal and stir until completely coated. Pour the mixture into the prepared baking pan. Lightly oil your hands or a little square of plastic wrap and press and smooth the cereal evenly into the dish. Cool until set, but not totally dry, about 30 minutes.
- Lightly oil a sheet of parchment paper and turn the block of crispy treats out onto it. Oil a baseball glove-shaped cookie cutter (about 4 inches wide) and cut out 6 baseball gloves, oiling the cookie cutter between each. Gather some of the scraps and make 6 baseballs, about 1 1/2 inches in diameter.
- Put the candy melts in a small bowl and melt them in the microwave in 30-second intervals at 30-percent power until thoroughly melted and smooth. Add the shortening (or paramount crystals) a little bit at a time until slightly thinned to a nice coating consistency.
- Coat the balls in the candy melts and let stand until completely set, about 20 minutes.
- Fit a #2 or 3 pastry tip into a small pastry bag and fill the bag with the red decorating icing. Pipe a red line in an elongated semicircle shape similar to the lines of a baseball onto each ball. Then pipe small, crosswise lines along the semicircle to represent the stitching on a baseball.
- Dab a little of the candy melt on the bottom of the balls, then press them lightly into the center of the gloves. Let stand until dry and set.
CRISPY ARTICHOKE MEATBALLS
The small amount of beef in these artichoke meatballs helps hold them together. If artichokes are unavailable, substitute plain mashed potatoes. Canned or Jarred artichokes will save a lot time. This recipe is by Nancy Harmon Jenkins from the Devine Secrets of the Mahjoub Sisterhood, North Africa. Note: Tabil is made with onions and garlic dried in the strong Tunisian sun. For a close approximation, toast 3 tablespoons of caraway seeds, 1/2 cup of coriander seeds and 3 seeded dried red chiles in a large skillet over low heat until fragrant, about 2 minutes. Let cool, then grind the mixture to a powder. Store the tabil in a jar in a cool, dry place for up to 2 weeks. MAKE AHEAD: The meatballs can be fried up to 6 hours ahead and kept at room temperature. Reheat in a 350° oven for 10 minutes. The sauce can be refrigerated for up to 2 days
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Using a sharp serrated knife, cut the top third and the stem off each artichoke. Snap off the outer leaves and with a small, sharp knife, trim the tough green skin from around each artichoke. Rub the artichokes all over with the lemon halves.
- Bring a large saucepan of salted water to a boil. Add the artichokes and simmer until tender when pierced through the bottom, about 15 minutes. Drain and let cool. With a spoon, scoop out the hairy chokes. Roughly chop the artichokes, then put them in a food processor and process until coarsely chopped. You should have about 3 cups.
- In a large bowl, mix the artichokes with the beef, scallions, parsley, bread crumbs, Gruyère, capers, tabil, pepper, cinnamon and 2 teaspoons of salt. Add 3 tablespoons of the paprika and the eggs and mix with your hands until thoroughly combined.
- Form the meat mixture into 3 dozen tablespoon-size meatballs. Form each ball into a football shape, then dredge in flour.
- In a large skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the meatballs over moderately high heat, turning occasionally, until deep brown, about 12 minutes; reduce the heat if the meatballs start browning too quickly. Transfer the meatballs to paper towels to drain; keep warm.
- Heat the olive oil in a large skillet. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant, about 10 seconds. Add the tomatoes and their liquid and simmer over low heat until the sauce thickens, about 10 minutes. Season with salt. Spoon the sauce onto a large platter. Set the meatballs on the sauce and serve.
Nutrition Facts : Calories 539.2, Fat 24.1, SaturatedFat 6.9, Cholesterol 176.6, Sodium 1095.9, Carbohydrate 60.3, Fiber 18.3, Sugar 5.6, Protein 28.7
CRISPY PEANUT BUTTER BALLS
I make over 40 different types of treats during the holidays for friends and family. These crispy peanut butter balls are one of my favorite candies to give away as gifts.-Liz David, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.
Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 54mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS
These crispy morsels of chocolate-covered peanut butter are a crowd pleaser, no matter the occasion.
Provided by Rice Krispies
Categories Trusted Brands: Recipes and Tips KELLOGG'S¨ RICE KRISPIES¨ Treats and MOR
Time 1h20m
Yield 27
Number Of Ingredients 7
Steps:
- In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
- Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 14.3 g, Fat 10.2 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 85.9 mg, Sugar 10.6 g
CRISPY MEATBALLS
Instead of bread crumbs, crisp rice cereal holds these meatballs together. I've had this much-used recipe in my files for years. - Nancy Dose, Arlington, Minnesota
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls and place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 30 minutes or until the meat is no longer pink.
Nutrition Facts : Calories 426 calories, Carbohydrate 13.6 g, Cholesterol 143 mg, Fat 31.7 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 12.7 g, Sodium 802.8 mg, Sugar 7.4 g
GREEK MEATBALLS AND RICE SKILLET
Some of the key flavors of Greek cuisine-mint, parsley, feta, garlic, lemon-infuse this simple skillet meal that delivers big flavors without going overboard on calories. A one-pot meal that cooks up in about an hour, it's made from a base of basic ingredients, like rice, chicken broth, panko bread crumbs and ground beef. And yet, this meal is far from basic. Skillet cooking ensures that the meatballs stay juicy, with the added bonus of extra-flavorful rice. Serving them up with fresh finishing touches like chopped tomatoes, lemon zest and a sprinkle of parsley makes for a delicious escape from routine!
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
- Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 710 mg, Sugar 3 g, TransFat 0 g
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