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Gourmallow Fruit Salad

1 ~ apple cut into bite size pieces
1 ~ 20oz can pineapple chunks
1 ~ 10oz jar of marichino cherries
2 ~ 11oz cans of mandarin orange wedges
1/2 cup light sour cream
1/2 cup sliced almonds
1/2 bag Classic Gourmallows

Drain all fruit. Save juice to add to lemon/lime soda for fun drinks for the kids.
Combine all fruit, sour cream and almonds in a 2 quart glass serving dish.
Let flavors mingle while covered in the fridge for at least an hour or so.
30 minutes prior to serving, use kitchen sheers to quarter the Gourmallows
and then add them to the bowl of chilled fruit.

Change it up with other fruits that you like or by using our Toasted Coconut Gourmallows. This recipe should easily serve 8.


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Darcie's Yummy Hawaiian Yams

4 ~ large yams
1 ~ stick of butter
1 ~ cup of brown sugar, packed tight
1 ~ 8oz can of crushed pineapple
1 ~ bag of Coconut Gourmallows

Peel yams. Slice yams into 1-inch pieces. Pour into 9 x 13 casserole dish and spread out into one layer. Cut butter into quarter-inch cubes and distribute all over the yams. Drain pineapple and place evenly over yams. Sprinkle brown sugar all over the delectable goodness and pop into 350° oven. Cover with foil and bake for about 40 minutes, until tender, stirring once half-way through. Remove foil and add quartered Toasted Coconut mallows to the top. Return to the oven uncovered for 7-10 minutes or until the mallows are toasted to your liking.

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Aunt Tara's Tasty Popcorn Balls

8 cups popped popcorn
1 bag Gourmallows
1/2 stick butter

Pop popcorn and remove any unpopped kernels. Combine Gourmallows and butter in a saucepan over a medium flame, stiring occationally, until melts and is smooth. In a large heat resistant bowl, pour hot Gourmallow mix over popcorn and fold until the mallow has coated each kernel. Grease hands with cooking spray and shape popcorn into balls before it cools too much, being careful not to burn yourself. Wrap each treat in plastic wrap and store at room temp. This recipe makes between 7 or 8 cup sized balls.

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