Candied Root Vegetables

C a n d i ed

Root Vegetables

Ingredients 4 large carrots, cut into 1"pieces 4 large parsnips, cut into 1"pieces 4 medium turnips, cut into 1"pieces 3 Tbsp. brown sugar 1½ Tbsp. salted butter ½ tsp. coarse kosher salt, divided 1 tsp. fresh thyme leaves for garnish

Directions 1. In Stack Cooker 3 Qt. Casserole, stir together carrots, parsnips, turnips, sugar, butter, and salt. 2. Place cover on Stack Cooker 3 Qt. Casserole. Microwave on high power 2 minutes. Remove cover; microwave on high power 10 minutes more. 3. Remove from microwave, let stand 5 minutes. Stir to distribute sauce, garnish with fresh thyme leaves. Serve warm.

Candy Corn R i c e K r i s p y Tr e at s

Ingredients 1 cup marshmallow fluff 3 Tbsp. unsalted butter 1 tsp. vanilla extract 6 cups crispy rice cereal 4 drops yellow food coloring, divided 3 drops red food coloring

Directions 1. Add marshmallow and butter in the Stack Cooker 3 Qt. Casserole, microwave for one minute, stir, if more time is needed do in 15 second increments; add vanilla and stir. Add the rice cereal to the marshmallow mixture and stir to combine. 3. Divide cereal mixture (2 Cups) into each the ¾ Qt., 1¾ Qt. and the 3 Qt. Stack Cooker Casserole. 4. Mix 2 drops of yellow food coloring into 1 batch of the cereal; set aside. Mix 2 drops of yellow and the red food coloring together with another batch; set aside, leaving the third batch as is. 4. Use the Medium Shallow Rectangular Freeze It PLUS container as a mold, add the yellow mixture to the bottom ⅓ of container lengthwise. Add orange mixture in the middle length wise, and the regular rice mixture in the last ⅓ lengthwise, pressing firmly into place, (creating white, orange and yellow stripes). 5. Refrigerate until firm. Unmold onto a cutting board and cut 46 diagonally into triangles. Place in festive cellophane bags for the holidays.