SNOWBALL POTATOES
Soft white Mexican cheese tucked inside fluffy potato snowballs - recipe from Food Network and Ingrid Hoffman
Provided by SusieQusie
Categories Potato
Time 50m
Yield 10 snowballs, 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 329.8, Fat 5.9, SaturatedFat 3, Cholesterol 15.3, Sodium 2378.2, Carbohydrate 58.2, Fiber 6.2, Sugar 3.8, Protein 11.8
SNOWBALL
I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 95mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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