A fruit salad with many mouthwatering variations, Ambrosia is essentially juicy sweet fruit and miniature marshmallows folded into a rich and creamy dressing of sour cream, whipped cream or whipped topping, and shredded coconut. This rendition of the classic recipe includes summer's freshest fruit and colored marshmallows to make it even more appealing to your kids – or the kid in you.
1 (8-ounce) container sour cream
1 (8-ounce) container whipped topping, thawed
1 (8-ounce) can pineapple tidbits, drained
1 cup finely chopped fresh, ripe but firm peaches
1 cup finely chopped fresh, pitted sweet cherries
2 cups colored miniature marshmallows
1 cup shredded coconut
In a large bowl, gently combine sour cream and whipped topping. Add remaining ingredients and fold together until well-combined. Refrigerate for 1 to 2 hours before serving.
Serves 6 to 8
A fun side-dish that will encourage your kids to eat their root veggies,this recipe features tender sweet potatoes topped with toasty marshmallows and caramelized banana slices. This dish will be especially popular with your holiday dinner guests.
2 pounds sweet potatoes, sliced in half lengthwise
3 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
1/4 cup firmly packed brown sugar
2 cups miniature marshmallows
2 ripe bananas, peeled, sliced crosswise
1. Preheat oven to 375 degrees F. Place sweet potatoes in a medium-sized baking dish. Drizzle with butter and sprinkle with cinnamon, salt and pepper. Cover dish with aluminum foil and bake for 45 minutes.
2. Remove foil and sprinkle potatoes with brown sugar. Bake for 15 minutes, uncovered, or until potatoes are fork-tender.
3. Scatter marshmallows and bananas over the top of the sweet potatoes. Bake for 10 minutes. Turn broiler on high and broil until marshmallows are just lightly toasted (keep an eye on them because they burn easily).
4. Remove from oven and serve hot.
This is a recipe that will get your kids to the kitchen. Jumbo marshmallows dipped, decorated and mounted on lollipop sticks, Marshmallow Pops can be a kid-friendly afternoon kitchen project or even an edible craft activity for your kids' next sleepover or birthday party.
16 lollipop sticks (available at craft stores and some supermarkets)
16 jumbo marshmallows
2 cups dark chocolate chips
1 cup almond butter, warmed
Finely crushed almonds
1. Insert a lollipop stick into each marshmallow and set aside. In a double boiler (or a heat-proof bowl over a pot of boiling water), melt chocolate chips, stirring occasionally until smooth. Immediately remove from heat.
2. Dip marshmallows into almond butter, coating only the top half. Dip marshmallows into chocolate, allowing excess to drip off.
3. Sprinkle marshmallows with almonds and sprinkles. Place on a piece of wax paper to cool and set up.
Get your kids involved in creative culinary uses for miniature and jumbo marshmallows. Here are just a few fun marshmallow ideas to inspire you:
Simply put your imagination to work and you'll find many fun uses for marshmallows!
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