Homemade Jelly Beans Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
• Beat butter and sugars together using an electric mixer until creamy. Beat in egg, salt, baking soda, baking powder, and vanilla extract. Stir in flour and oats until just blended. Fold in jelly beans.
• Drop rounded spoonfuls of the cookie dough about 2 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 9 to 10 minutes.

Steps:

• Wash and sort beans, discarding any stones or shriveled beans.
• Put beans in a large saucepan, cover with three cups of water and bring to a boil over medium heat.
• Reduce heat to low and simmer, (adding more water if necessary, up to two cups) until beans are tender from one to one and a half hours.
• Drain and reserve water.
• Preheat oven to 275 degrees.
• Layer beans, sugar, onions, molasses, and barbecued beef. I use leftovers from a previous grilling. Make sure you end with a top layer of beans. I recommend using a bean pot or ovenproof dish if you don't have a bean pot.
• Stir in soy sauce, worcestershire sauce, mustard, and salt to taste.
• Add reserved bean water and up to one cup more water to cover.
• Bake uncovered for five to six hours, stirring occasionally. If beans start to get too brown on top, cover with a lid or aluminum foil.

Steps:

• Over medium heat, combine marshmallows and butter in a large saucepan.
• Stir until melted.
• Add noodles and stir to completely coat the noodles.
• Spray 12 cup muffin pan with cooking spray.
• With buttered hands place about 1 tablespoon of mixture into muffin cups and shape with hands to form"nests".
• Refrigerate til set.
• Fill nests with jelly beans.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans., Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Line a jelly roll pan with waxed paper and set aside.
• Melt the white confectioners' coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners' coating onto the prepared pan. Sprinkle the jellybeans over the top.
• Refrigerate at least 1 hour or until firm. Break into pieces to serve.

Steps:

• Spray inside of bean mold with cooking spray. Place mold, fill side up, on tray.
• Add boiling water to gelatin mixes in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold, filling each bean completely. (Any remaining gelatin mixture can be poured into custard cup.)
• Refrigerate 30 min. or until firm. Tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Keep refrigerated.