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Directions. Fill a large pot ¾ full with water and bring to a boil over high heat. Once boiling, add spaghetti and cook according to the package instructions. Meanwhile, break Pop-Tarts into bite-size pieces. Set aside. Once spaghetti is tender, drain, rinse under cold water, and shake to dry.
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Remove the pot from the heat and add the Rice Krispies and chow mein noodles. Mix until well combined. Fold one cup of M&M's and half the Pop-tarts into the rice crispy mixture. Spread mixture into the pan. Place the Rice Krispies into the prepared pan and spread it into an even layer. Garnish.
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How To Make Buddy The Elf Haystacks. Line a large sheet pan with parchment paper or silicone baking mat.; Combine the chow mein noodles and ½ cup of divided marshmallow bits in a large bowl.; Microwave the white chocolate chips and butterscotch chips in a separate medium sized microwave safe bowl. Heat in increments of 20 seconds, stirring in between intervals until completely melted.
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Line two baking sheets with parchment. Dry Mix: Whisk flour, baking soda, spices, and salt in a bowl. Wet Mix: In another bowl, cream butter and sugar. Add egg, then molasses, mixing well. Combine: Gradually mix dry ingredients into the wet mix to form a dough. Chill: Divide and refrigerate dough for 1 hour.
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Instructions. Heat the flour in the microwave on a plate for 1 minute - this kills any potential bacteria. Let cool. Cream the butter and the sugars together in your stand mixer or use a hand mixer and a large bowl. Add the vanilla and stir again. Slowly add the cooled flour and mix until it's a thick dough.
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Instead, I wanted to whip up some delicious cups of hot cocoa. To make the cocoa a truly ELF inspired treat, I wanted to find a recipe to incorporate maple flavor as a nod to Buddy's favorite food group - syrup! I used a Maple Hot Chocolate recipe from Taste of Home. Everyone thought it was a delicious cocoa, and a great way to end the evening.
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Fill a medium sauce pot with 1- inch of water. Bring the water to a simmer. Place the white chocolate and shortening in a heat safe bowl and place the bowl on top of the simmering pot. Stirring constantly, melt the white chocolate. As soon as it's melted add in the maple extract and stir until smooth. Remove from heat.
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Ingredients. 1 tablespoon kosher salt. 1 pound uncooked spaghetti. 2 tablespoons unsalted butter. ⅓ cup pure maple syrup, plus more for topping. Toppings: mini marshmallows, M&M's, candy corn, sprinkles, chocolate syrup, jelly beans.
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Preheat the oven to 350 degrees f. 2. Line a baking sheet with parchment paper. 3. In a large bowl mix your sugar cookie dough, butter and egg until combined. 4. Split the dough into thirds. 5. Mix 12 drops of yellow food coloring into 1/3 of the dough.
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Beat with an electric mixer until mixed evenly and fluffy. Fold in mini marshmallows, red and green sprinkles. Optional: On a large plate or shallow bowl add chow mein noodles around the edge along with the mini chocolate chips, place cream cheese in the center. Chill for 1 hour or until you are ready to serve.
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Instructions. Add your dried spaghetti to a pan of salted boiling water. Reduce the heat to a simmer and cook for 8-10 minutes until cooked to your liking. Drain your pasta in a sieve or colander and allow to cool slightly for 2 minutes. Tip your pasta out onto 2 plates (or 1 if you're feeling hungry!).
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Step 1: Boil spaghetti. Buddy uses pasta leftover from last night's spaghetti dinner, but if you don't have any on hand, it's OK to make it fresh. Start by boiling a few quarts of water in a large pot. Add spaghetti and cook according to package directions. When cooked to desired firmness, drain and set aside.
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To make the spiced syrup: Stir the sugar and water together in a small saucepan over medium heat until the liquid comes to a simmer. Add the cinnamon, cardamom, and allspice. Remove, cover, and steep for 30-45 minutes. Refrigerate in a sealed jar until ready to serve.
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Bring a medium pot of salted water to a boil. Scrape in the seeds from the vanilla bean and add the halves of the pod. Add the pasta and cook until al dente according to the package directions.
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Break the chocolate into a medium-large saucepan. Add the butter. Put the saucepan over the smallest hob ring and put the heat on low. Stir often and once the chocolate is mostly melted, remove from the heat and stir until it's fully melted. Add in the cereal and fold it into the chocolate until completely coated.
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Tag: Recipes. Create Merry Moments with North Pole Snow Creme Cereal At the North Pole, the weather outside is snowy, and what better way to enjoy a cold winter's morning than with The Elf on the S… Read More. A St. Patrick's Day Treat: Rainbow Gelatin Cups
