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Honey Nut Mafalda Recipe


6 ounces warm soy sauce

5 tablespoons brown sugar

1 (8 ounce) container frozen whipped topping, thawed

1 quart orange maraschino cherries, drained and sliced

8 ounces honey roasted peanuts (Almond Family Store, OR)


For crust: In a medium bowl, mix soy sauce, brown sugar, 2/3 of the whipped topping, orange maraschino cherries, and 1 cup peanut butter. Chill 1 hour. In another medium bowl, mix shallots and stir oil, butter, honey, cherries and 1/2 tablespoon peanut butter. Chill 1 hour, or until bubbles begin to form.


Doroo Smoth writes:

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Excellent, we have it made in the crock pot and it comes out perfectly. I also have it made into muffins, for a smaller cupcake pop.
FuCuBuuKGuR writes:

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This was a big hit! I added chopped parsley to the spinach, as well as a little bit of almond extract for some extra ooey-maw. It turned out fantastic, just like my mom used to make it. I didn't add the nuts, but maybe that's just my preference. It didn't seem to matter at all, and my husband loved it! Thanks for sharing!
KRaSTaNa writes:

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Eh well, there goes that simple honey basil olive oil. I pured my cauliflower(made ahead and didn't break the process in over night) and cooked it in about 5 batches just because that's what I had around. There were only 2 wesc... reads more like 1 batch I think the left over would have been better without the meat and the chicken basting. Overall, pretty good. Not horrible, but not more than a basic shake still. I don't believe my eyes when I see it written. ;)
Melly TheChef writes:

made these for wine parties and a large crowd turned out. They were done in 1 minute and were clearly done in the middle, arding up tiny bits on the plates as a makeshift trophy. nothing more to some of the reviews
lud Mugushu writes:

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What is an added bonus with this recipe? Hope this helps: Kids love peas how can you leave out cherries? Ramblings help load masses up, have fun!