Candy Corn Ice Cream
1 pt. vanilla ice cream
1 pt. orange sherbet
1 pt. lemon sherbet
Line a glass loaf dish or a metal loaf pan with plastic wrap, allowing the excess wrap to extend over the ends and edges.
Spread slightly softened vanilla ice cream evenly over the bottom, keeping the sides as free of excess ice cream as possible. Return the dish or pan to the freezer until the ice cream is hard.
Add a layer of orange sherbet, and then a layer of lemon sherbet in the same manner.
To serve, invert the dessert onto a serving plate.
Remove the dish or pan and plastic wrap. If necessary, use a knife or a narrow metal spatula to smooth the sides and top before slicing.
Garnish with candy corn. Makes 8 to 10 servings.
Peanut Butter Popcorn
2 (3.5 ounce) packages microwavepopcorn, popped
1/2 cup margarine
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows
Pour popcorn into a large bowl.
In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended.
Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools. Makes 8 servings.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.