Beery Barbara - Pink Ponies Cookbook

Crisp and sweet!

Makes 8 apples

Line a cookie sheet with foil and lightly spray with nonstick cooking spray.

Push a Popsicle stick down into the core of each apple. Put the apples in the refrigerator on prepared cookie sheet while making the candy coating.

Melt candy coating according to package directions. Let cool for 5 minutes.

Remove apples from refrigerator and dip each apple into coating, covering the apple at least three-fourths of the way up. Allow excess coating to drip back into the bowl or pan.

Roll apples in sprinkles, nuts, or small candies while the coating is still soft. Place decorated apples on cookie sheet and return to refrigerator for 30 minutes or until ready to serve. Apples may be refrigerated up to one day.

Youre a sweetie pie!

Makes 6 pies

Line a cookie sheet with foil and set aside.

Make pudding with milk according to package directions. Cover and set in refrigerator until ready to use.

Melt chocolate chips in microwave according to package directions. Remove melted chocolate from microwave and carefully dip each strawberry into chocolate, then roll in sprinkles. Place strawberries on prepared cookie sheet and place in freezer for 10 minutes.

Divide pudding equally among graham cracker shells. Remove strawberries from freezer and place one strawberry on top of each mini pie. Chill pies in refrigerator until ready to serve.

Its magical!

Makes 10 to 12 servings

In small glass bowls, place one scoop each of vanilla frozen yogurt, strawberry sorbet, and lime sherbet. Top with Marshmallow Cloud Fluff, drizzle with chocolate syrup, and top each with a cherry and sprinkles.

A fairy-tale treat!

Makes 12 lollipops

Preheat oven to 300 degrees F. Line two cookie sheets with foil and spray lightly with nonstick cooking spray; set aside.

Place same-colored candies in a zip lock plastic bag and securely shut. Place in a second zip lock plastic bag and securely shut. With a rubber mallet or rolling pin, hit the candies and crush into small pieces. Or place the plastic bag on floor and stomp on the candies to crush!

Place approximately 3 crushed Jolly Ranchers very closely together in a circle with the pieces of candy touching on prepared cookie sheets. Leave 3 to 4 inches between each bunch of candy pieces. Make 12 bunches.

Bake for 5 to 6 minutes until the candy has melted. Watch closely and carefully remove from oven as soon as candy is melted. Insert lollipop sticks into each melted design. Allow candy to cool completely, about 30 minutes.

Remove lollipops from cookie sheets, cover ends with plastic wrap, and tie each with a ribbon.

Float away on this sweet cloud!

Makes 3 cups

In a large bowl, combine egg whites, corn syrup, and salt. Beat with a mixer on high speed for 10 minutes or until thick.

Add powdered sugar, beating on low speed until blended. Beat in vanilla and food coloring.

Store covered in the refrigerator for up to two days. Use on cupcakes, cookies, and ice cream!

Dreamy and creamy!

Makes 8 pops

In a medium-mixing bowl, combine yogurt, honey, and vanilla. Mix well with a whisk until smooth and creamy. Carefully fold in fruit and sprinkles.

Spoon into Popsicle molds, filling 1/2 inch from the top of each mold. Insert Popsicle sticks. Freeze for 4 hours or until ready to serve.

Dip in and enjoy!

Makes about 2 cups

In a large mixing bowl, combine cream cheese and peanut butter. Beat with a mixer on medium until smooth and creamy.

Gradually beat in chocolate syrup, vanilla, and milk until well blended. Serve as a dipping sauce for pretzels, marshmallows, or fresh fruit such as banana slices, strawberries, grapes, and apple slices.