Just in time for your holiday parties is MIKE AND IKE® Merry Mix and MIKE AND IKE® Minion Mix. Also available during the holiday season only will be the MIKE AND IKE® Original Fruits and HOT TAMALES® Fierce Cinnamon Stocking Stuffers.
To celebrate the success of the wildly popular movie franchise, MIKE AND IKE® has created a limited edition Minion Mix that will only be available during the holiday season.
“The holidays are a fun time to share sweets and try new recipes,” says Koren Ivie, Brand Manager for MIKE AND IKE® and HOT TAMALES® candy. “We wanted to provide our fans with fun recipes to enjoy these candies with family and friends!”
In the spirit of the holidays, create and sample some tasty recipes featuring MIKE AND IKE® and HOT TAMALES® candies for your next holiday party. Try these recipes created by Chef Jamie Geller as part of her recent alliance with the leading candy brands.
HOT TAMALES® Snickerdoodles
Servings: 2 dozen
INGREDIENTS:
· 1/2 cup (4 oz) HOT TAMALES®Fierce Cinnamon candies, coarsely chopped*
· 1/4 cup (2 oz) salted margarine, softened
· 1/4 cup (2 oz) shortening (I use Spectrum Organic)
· 3/4 cups (5.6 oz) granulated sugar
· 1 egg
· 1 1/2 cups (6.75 oz) all-purpose flour
· 1 teaspoon cream of tartar
· 1/2 teaspoon baking soda
· pinch of salt (increase to 1/4 tsp if using unsalted margarine)
· 4 teaspoons granulated sugar
· 4 teaspoons ground cinnamon
*The best way to chop it is with a lightly oiled knife.
INSTRUCTIONS:
1. Line two cookie sheets with parchment paper and set aside.
2. Using an electric mixer, cream together the margarine, shortening and ¾ cups sugar. Add the egg and beat until thoroughly combined.
3. In a separate bowl, combine all dry ingredients. Add the dry ingredients (except the candy) into the creamed mixture and mix until just combined. Add the chopped candy and mix until the candy is evenly distributed, a few minutes more.
4. Refrigerate the dough for at least 15 minutes (this makes it easier to handle).
5. Preheat the oven to 375 degrees.
6. Combine the remaining sugar and cinnamon in a small bowl. Form dough into balls the size of small walnuts (I use a tablespoon cookie scoop). Roll the balls of cookie dough in the cinnamon sugar.
7. Place the cookies two inches apart on the cookie sheets. Bake for 8 minutes, rotating the cookie sheets in the oven at the halfway point. They are done when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks). Be careful not to overcook.
8. Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool.
9. These cookies are best served warm, straight out of the oven, but they can be stored in an airtight container for up to two days.
MIKE AND IKE® Crispy Rice Cereal Treats
Servings: 8
INGREDIENTS:
· 1 ½ cups (13 oz) MIKE AND IKE® Original Fruits candies, coarsely chopped*
· 3 tablespoons (1.5 oz, 42g) margarine
· 10 oz (280 g) marshmallows
· 1/2 cup (1.7 oz, 48 g) marshmallow fluff
· 6 cups (5.7 oz, 160g) crisp rice cereal
*The best way to chop it is with a lightly oiled knife.
INSTRUCTIONS:
1. Grease a 9 X 13 pan and set aside.
2. Combine the marshmallows and margarine in a large microwave safe bowl.
3. Place the cereal and candy in another bowl and toss well to combine. Set aside.
4. Microwave the marshmallows and margarine for one minute.
5. Remove from the microwave and stir to combine. If the marshmallows are not fully melted return to the microwave and cook for 30 seconds at a time until they are fully melted.
6. Stir in the fluff and mix well. Add the candy and cereal mixture and stir until combined.
7. Turn the mixture out into the prepared pan. Let cool, then cut into squares.
