Snowball Potatoes Recipes

SNOWBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

THE SNOWBALL

Steps:

• Fill a Collins glass with ice.
• Add advocaat, then top up with the lemonade or lemon-lime soda.
• Stir gently.
• Squeeze in a little more lime juice, if you like.

SNOWBALL POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Put potatoes in a large pot and fill with water until potatoes are just covered.
• Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 20 minutes.
• Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
• While the potatoes are cooking, cut the white cheese in 1/2-inch cubes.
• Cover a baking sheet with foil wrap and coat foil with vegetable spray or rub with oil.
• Put bread crumbs into a small bowl.
• While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. (Wash hands and dry after every third ball so the potatoes will form evenly.).
• Place snowballs on prepared baking sheet and bake for 20-25 minutes or until golden brown.

SNOWBALL POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
• Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
• Cut the white cheese in 1/2-inch cubes.
• Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
• Put bread crumbs in a small bowl.
• While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls.
• Bake for 20 to 25 minutes, serve immediately.

SNOWBALL POTATOES (GLUTEN-FREE) REVISED

Steps:

• Preheat oven to 375 degrees F.
• Put potatoes in a large pot and fill with water until potatoes are just covered. Add a 1/2 teaspoon of salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
• Mash potatoes in a bowl. Add the other tablespoon of salt, butter and milk and continue to mash until blended (add more salt or butter to your taste). Let sit for a few minutes until just cool enough to handle.
• Cut the cheese in 1/2-inch cubes.
• Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
• Put cornflake crumbs in a small bowl.
• While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into cornflake crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the cornflake crumbs in your hand. Quantity should make about 10 balls.
• Bake for 20 to 25 minutes, serve immediately.