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Winning Candy Recipes

Thank you to everyone for all of the delicious and creative recipes entered in our 2010 "Recipes Using Candy" Contest.

Here are this years winners....


Payday-Thai Chicken

2 boneless, skinless chicken breasts (or 4 fillets), 3/4 pound total 2 (1.85-ounce) Pay Day Candy Bars 2 tablespoons minced scallions 1 teaspoon low-sodium soy sauce 1 teaspoon packed brown sugar 1 teaspoon lemon juice 1/8 teaspoon cayenne pepper 1/4 teaspoon vinegar 1/4 teaspoon olive oil 1/2 teaspoon freshly-grated black pepper 4 servings palm-sized, packed iceberg lettuce leaves

Preheat oven to 375 degrees Farenheit. Rinse chicken breasts and pat dry with paper towels. If necessary, slice chicken into four fillets and trim away any fat and membranes. Place fillets between two pieces of wax paper and gently pound to uniform thickness.

Lay out fillets on a baking sheet lined with foil; sprinkle 1/2 tablespoon scallions over each. Slice Pay Day Candy Bars in half crosswise and place pieces crosswise at one of each fillet's short ends; roll up chicken around piece, finishing with seams on top.

In a small bowl, mix together the soy sauce, sugar, lemon juice, cayenne, vinegar, and olive oil. Brush mixture over tops of rolled-up chicken. Sprinkle with 1/4 teaspoon of the black pepper. Turn chicken so that flaps are on bottom and brush tops with remaining bowl mixture; sprinkle with remaining 1/4 teaspoon black pepper.

Add a second foil in a loose tent over fillets. Place baking sheet on center rack in oven and bake about 35 minutes. Serve each chicken piece on one of the iceberg lettuce servings. Makes 4 servings.

Anne T., MA


Peppermint Christmas Stars

Christmas has always been a wonderful time in our house and as a small child I would always bake cookies with my mom for gifts to teachers and friends. Now that I am grown and have a child of my own on the way I have been experimenting on new recipes to do with her when she is old enough, but for now I will share all my ideas with my family to eat. This is one of my favorites, it combines everything I love about Christmas, candy canes and hot chocolate and even the star that goes on the top of the tree. I plan on making this to share as we decorate the tree this year.   1 – box brownie mix 1 bag – Hammond’s old fashion Peppermint sticks - crushed 2 boxes – Peppermint marshmallow Star peeps 1 bags bulk Brach’s solid milk chocolate stars 2 cup heavy cream Addition candy to decorate if desired

Make brownie mix as directed on box add ½ cup crushed peppermint sticks Grease and flour a 9 x 13 baking dish and pour brownie batter in Bake at 350 f 18 – 20 minutes or until tooth pick inserted in comes out clean Cool When brownies are cooled cut into star shape the same size or slightly bigger then the peeps. Set aside Heat 2 cups heavy cream in a pot on stove to a boil Add 3 ½ cups chocolate stars take off heat Stir with a spoon to melt Put a little on each brownie then put the star peep on top Chill to set keep remaining chocolate to pour on top in a warm place or you will need to reheat slightly When the chocolate is cool about 5 minutes in refrigerator Pour the remain chocolate mixture over each star and top with peppermint or your favorite candy this is a Great time for the kids to help decorate. Enjoy!


Hot Cinnamon Apple French Toast

French Toast 4 eggs 1 cup half&half 3 Tbs brown sugar 3 Tbs butter melted 8 slices french bread cut thick

Sauce 2 tsp butter 3/4 cup water 2 Tbs Red Hots candy 1/2 cup white sugar 3 apples peeled, cored, sliced thinly

Preheat oven to 375 degrees. To prepare French toast ,whisk eggs with milk and sugar, then dip the bread into mixture coating both sides allowing the bread to soak up the mixture. Place bread on baking sheets brushed with butter , bake the bread for 12 minutes then turn over and bake for another 12 minutes or until golden and puffy.

To Prepare the sauce add butter, and the sugar to a saucepan and cook until melted. Add Red hots and water and stir until well blended. Add apples. Cook on low heat for 8 minutes or until tender. Arrange toast on plate and top with sauce. I make this for my kids all the time and they tell me I am the Best Mom in the World for making this awesome French toast. The Red Hots add a nice kick to the apples. A very easy recipe to make. I hope you enjoy.

Mellissa C. New Jersey


Uptown Tamarind Bites Appetizer Makes 16 appetizers Prep time: 25-30 minutes

This recipe celebrates the salty, sweet, and spicy flavors of Pad Thai, only without the noodles and with the built-in roll-up capabilities of a Pay Day. Even the caramel lends an exotic, new twist to serving chicken. It's easy and inexpensive to make and a great recipe for beginning young chefs to learn with.

1-16 oz package Super Cucharazo (Tamarind flavored candy on spoons) 16 oz goat cheese 2 large cucumbers 1- 10.5oz., 100 count bag of Limonazo - Salt & Lemon Powder

Under cold water, clean cucumbers. On a cutting board, slice off the ends of each cucumber. Discard the ends. Peel the cucumbers. Discard the skin. Using a vegetable peeler, carefully make thin, 3 inch cucumber strips. In a medium mixing bowl, combine the cucumber strips and Limonazo, until cucumbers are lightly dusted. Set aside.

Remove Super Cucharazo candies from package and discard wrappers. Place unwrapped candies on parchment lined baking sheet.

Fill one medium mixing bowl with goat cheese. Dip the candy spoons in the goat cheese, coating each candy with about 1 Tbsp of cheese. Wrap one cucumber strip around each goat cheese covered candy spoon. Refrigerate 1 hour, until ready to serve.

My Uptown Tamarind Bites were inspired by my favorite late night snack. I love to knosh on cucumbers that are lightly seasoned and dipped in goat cheese. I usually have a bit of tamarind to go with my cucumbers, too.

M. Peregory, Florida


Sonoran Hot Cocoa Serves 6

½ c. heavy cream 2 (1.7-oz.) Bit-O-Honey bars, broken in pieces 5 Tbs. cocoa powder ½ tsp. cinnamon 1/4 tsp. ancho chile powder ¼ tsp. salt 4 c. milk 1 tsp. vanilla 6 cinnamon sticks

Mix together cream, Bit-O-Honey bars, cocoa powder, cinnamon, ancho chile powder, and salt in a heavy saucepan. Bring to a boil over medium heat, stirring to dissolve candy pieces. Gradually whisk in milk and heat to just below boiling, whisking constantly. Stir in vanilla. If desired, froth hot chocolate by placing whisk in mug of cocoa and rotating rapidly between the palms. Garnish with cinnamon sticks.

Felice B. NC