Sweet Merediths Surprise Recipes

SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

SWEET ICE CREAM SURPRISE (QUICK AND EASY)

Steps:

• Make sure ice cream is soft and spreadable.
• Crush corn flakes and peanuts with food processor, or whack at them with a spoon, or smash them with your bare hands like my husband does! :).
• Melt butter and brown sugar over medium heat until combined and smooth - no need to boil.
• Stir in corn flakes and peanuts.
• Spread half of mixture in bottom of 13x9 pan.
• Spread ice cream over mixture with a metal spoon. (It can be a little tricky).
• Pour rest of mixture over ice cream.
• Let freeze for about 3 hours.
• Serve with chocolate syrup if desired.

SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
• Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
• Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
• Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

SURPRISE MERINGUES

Steps:

• Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

FORGOTTEN MINT MERINGUE SURPRISES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
• Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
• Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
• Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.