Four Ingredient Tumbleweeds Recipes

TEXAS TUMBLEWEEDS

Steps:

• In a large stockpot, slowly melt candy coating over low heat.
• When melted add peanut butter, stirring to mix well.
• Add rice cereal and peanuts; stir to mix well.
• Add marshmallows last. Once they get warm, the mixture gets very gooey.
• Quickly drop by tablespoons onto wax paper or into muffin cups.
• Refrigerate until hardened.
• Enjoy!

TEXAS TUMBLEWEEDS

Steps:

• In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks., Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

TEXAS TUMBLEWEEDS

Steps:

• 1. Combine almond bark and peanut butter chips in a 2 quart microwave dish. Microwave at 50% power for 4 minutes or until melted. Stir in peanuts and potato sticks. Drop by teaspoonfuls onto waxed paper lined cookie sheets. Chill until set. Makes about 4 dozen.

TEXAS TUMBLEWEED CANDY

Steps:

• 1. In a microwave oven or in the top of a double boiler over simmering water, melt the bark and the chips together. Stir with a heatproof spatula or wooden spoon to combine.
• 2. Mix in the nuts and potato sticks, adding additional potato sticks if desired.
• 3. Drop by the spoonful onto waxed paper and cool completely.
• 4. Store the in an airtight container.
• 5. Options: You can use whatever flavor chocolates you like. Try swapping out the butterscotch for peanut butter. Or change from white chocolate to milk chocolate or dark chocolate. Try using a different nut. The possibilities are only limited by your imagination.

TUMBLEWEED CHOWDER

Steps:

• The computer threw a fit but then how many tumbleweed recipes do you see on here.
• Missing ingredient 1 POUND TUMBLEWEED SHOOTS, young about 4 inches.
• Note as written by poster Jim:.
• Do NOT edit.
• Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course.

TUMBLEWEEDS

Steps:

• Combine peanuts and potato sticks in a bowl; set aside.
• In a microwave, heat butterscotch chips and peanut butter at 70% power for 1-2 minutes or until melted, stirring every 30 seconds.
• Add to peanut mixture; stir to coat evenly.
• Drop by rounded tablespoons onto waxed paper-lined baking sheets.
• Refrigerate until set, about 5 minutes.
• Store in an airtight container.

TEXAS TUMBLEWEED

Steps:

• Pour into a blender.
• Blend until smooth.