Homemade Marshmallow Creme

Wanted to make a new recipe for family home evening tonight and it calls for Marshmallow Creme and since it is Sunday I won't be going to the store.  So I went online and found a few substitutions.  Not sure which one I am gonna try just yet.....Here they are: 

you can make your own by heating 16 large marshmallows in a double boiler with two teaspoons of corn syrup. Heat the mixture slowly, and stir it frequently as it melts down to encourage even, uniform melting. This version of marshmallow creme should be a perfectly adequate replacement for the commercial version, although it may not be as shelf-stable; you should make it as needed.


Homemade Marshmallow Fluff/Cream

3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract
In large bowl of an electric mixer, add egg whites, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.

Simply put the marshmallow in a large microwave bowl. 7 ounces of marshmallows or mini-marshmallows either one would equal 7 ounces of marshmallow cream.
Substitutions:
marshmallow creme = marshmallow fluff = Gently heat 16 ounces of marshmallows plus 1/4 cup corn syrup in a double boiler, stirring constantly; 10 large marshmallows = 1 C miniature marshmallows.

Start by heating the marshmallows a few seconds at a time, stirring. Not so much to heat them but to slightly melt. gently. Stir in the corn syrup. You will end up with marshmallows creme just like the recipes call for & just like the jar of marshmallow creme from the store.

2 egg whites

1 cup corn syrup
4 tablespoons sugar
1/2 teaspoon cream of tartar
1 tablespoon vanilla
Beat first four ingredients together over hot water for 7 minutes.
Add vanilla and beat until cool.

Chicken Tortilla Soup

Chicken Tortilla Soup
1lb. boneless skinless chicken breasts
1 medium onion, finely chopped (1/2 cup)
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® mild enchilada sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
1 3/4 c. Progresso® chicken broth
1 c. frozen corn, thawed or canned
3 t. dried minced garlic
2 t. chili powder
1 1/2 t. ground cumin
1/2 t. salt
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips


Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.  Cover; cook on Low heat setting 6 to 7 hours.  Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.

Garnish bowls of soup with chopped fresh cilantro, sliced green onions or crushed tortilla chips.

Cooking the corn tortilla strips in the soup the whole time it’s cooking adds a traditional flavor similar to masa.  OR if you want you can add them the last half hour.

Pergo Floor Cleaner.....and tile too!!

I was reading a website listing all the uses for vinegar...
I found this recipe....I tried it and I love it!!!  It works really well....no more streaks....and I don't have to dry my floor after mopping any more!!! 
I mixed this in my 1 quart spray bottle.  Sprayed it on my floor and microfiber mop pad.  Scrubbed my floor and that is it!!!!  Here is the mixture I used.....it just said to use equal parts vinegar, alcohol & water....

Pergo Floor Cleaner
1 1/4 c. white vinegar
1 1/4 c. rubbing alcohol
1 1/4 c. water
3 drops dishwashing liquid
Mix in 1 qt. spray bottle.  Spray and mop.  Use on pergo and tile - makes a great room deodorizer - great for fast cleanups too. 

Drop Sugar Cookies

I found this recipe and decided to give it a try.  It is a good recipe but not one you can roll out and use with cookie cutters.  I'm thinking it would be great for the White Chocolate Raspberry Bars I posted a few days ago.

Drop Sugar Cookies
Mix together:
1 c. margarine, softened
1 c. sugar
1 c. powdered sugar
Add:
1 c. oil
2 eggs
2 t. vanilla
3 c. flour
Mix well and add:
2 c. more flour
Roll into balls and flatten with a glass.  Bake at 350 for 11 minutes.  Frost with your favorite frosting.
Makes 4 dozen.

White Chocolate Raspberry Bars

Found this on the Pillsbury Website.  Looks like it could be a fun VALENTINE'S DAY recipe.

White Chocolate Raspberry Bars
1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough (or your own sugar cookie dough)

1 1/4 c. Hershey's Premier White Chips
1 jar (12 oz) Smucker's Seedless Red Raspberry Jam
1 t. Crisco Pure Vegetable Oil
Heat oven to 350 F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chips over crust; press firmly into dough.
Bake 16 to 20 minutes or until light golden brown. Spread jam evenly over crust. Bake 10 minutes longer. Cool completely, about 1 hour.
In small resealable food-storage plastic bag, place remaining 1/4 cup white chocolate chips and the oil; partially seal bag. Microwave on High 30 seconds. Squeeze bag until chips are smooth. If necessary, microwave 15 to 30 seconds longer. Cut small hole in 1 corner of bag.  Squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. For bars, cut into 6 rows by 6 rows. Serve at room temperature.