Kaye’s Kritters
- ½ cup candied cherries, finely chopped
- 1/3 cup flaked almonds, toasted
- 2 cups fried egg noodles
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Put the cherries in a bowl with the flaked almonds and noodles. Melt the chocolate and butter in a heatproof bowl over hot water. Stir until smooth. Add the chocolate to the cherry mixture and stir gently to combine. Put spoonfuls of the mixture onto a sheet of waxed paper. Leave to set. Add eyes and sprinkles to decorate. Makes 10 large or 20 small
Beach Baby Jellies
- 2 – 3 oz. packets lime gelatin
- 2 tablespoons fine cookie crumbs
- 12 gummy candies
- 12 lifesavers
- 12 paper parasols
Combine the lime gelatin and 2 cups of boiling water in a bowl. Stir until all the gelatin has dissolved. Set aside until cool. Pour the mixture into small molds to three-quarters full. Refrigerate overnight. Sprinkle the cookie crumbs over half of each gelatin dessert. Lay a gummy candy on the crumbs. Place a lifesaver on the crumbs and put a paper parasol through the center. Makes 12.
Tested in the THASC kitchen. Photo by THASC.
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