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Muddy Buddies

27 Dec

 

Some may know this as another name, Puppy Chow for People, but more recently I’ve seen it as Muddy Buddies.  It is another yummy way to use Chex cereal, or there are a variety of cereals you can use for this.  For the batch my mom made pictured above, she used Rice Chex, Cheerios, pretzels, and peanuts.  You could use just Chex cereals, some cereal with peanuts and pretzels, or another combination you come up with.

 

Muddy Buddies

What you need:

8 cups of a combination of your choice, using Rice or Corn Chex, Crispix, Raisin Squares, Cheerios, pretzels, peanuts
1 stick butter or margarine
1 cup chocolate chips
1/2 cup peanut butter
2 cups powdered sugar

How to make it:

Melt together the butter, chocolate chips and peanut butter.  Stir in the cereal combination until evenly coated.

Place the chocolate covered combination in a large resealable or paper bag.  Add the powdered sugar, and shake until evenly coated.

Spread out onto a baking sheet lined with wax paper to dry.  Store in an airtight container.

Cheerios Treats

24 Dec

I had wanted to make these before our trip, but didn’t get around to it.  But, of course, my mom made them.  It’s another yummy marshmallow treat!

Cheerios Treats

What you need:

3 Tbsp margarine or butter
1 10-1/2 oz package mini marshmallows (6 cups)
1/2 cup smooth or crunchy peanut butter
5 cups Cheerios cereal

How to make it:

Grease a 13 x 9 pan.    Melt margarine or butter in a large saucepan over low heat.  Add marshmallows and stir constantly until melted.  Remove from heat and stir in peanut butter.  Immediately add cereal and mix lightly until well coated.  Using a greased spatula or wax paper, press mixture into the prepared pan.  Allow to cool, then cut into squares.

7 Layer Bars

24 Dec

 

Actually, the way my mom makes these, they are more like 5 Layer Bars.  She leaves out the coconut and pecans.  With or without those 2 ingredients, they are still a creamy, chocolate-y treat for the holidays.

 

7 Layer Bars

What you need:

1 stick butter, melted
1 cup Baker’s angel flake coconut
1 6 oz. pkg butterscotch chips
1 6 oz. pkg chocolate chips
1 cup pecans, coarsely chopped
1 can sweetened condensed milk
2 cups graham cracker crumbs

How to make it:

Preheat your oven to 350 F.

Mix the graham cracker crumbs and melted butter, and press into the bottom of an 11 x 7 pan.

Layer the coconut, butterscotch chips, chocolate chips, and chopped pecans.  Pour the sweetened condensed milk evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until just browned on top.  Allow to cool, cut, and serve.

S’mores Bars

19 Dec

This is another holiday recipe from my mom.  It’s been a part of her holiday treat baking for a while, but I can’t remember exactly when she first made them for us.  Anyway, I make them now at the holidays and my kids were excited to see these tonight.

S’mores Bars

What you need:

6 Tbsp butter or margarine
1/3 cup light corn syrup
1 1/2 cups chocolate chips
5 cups miniature marshmallows
1 tsp vanilla extract
8 cups Golden Grahams cereal
1 cup  miniature marshmallows

How to make it:

Grease a 9×13 pan.

In a large pot, combine butter or margarine, corn syrup, chocolate chips, and the 5 cups marshmallows over low heat.  Stir frequently until smooth.  Remove from heat and stir in vanilla extract.  Immediately stir in cereal and 1 cup marshmallows, and coat evenly. Press into the prepared 9×13 pan using a buttered spoon or a piece of wax paper.  Let it set on counter or in the refrigerator for 1 hour before serving.

Sweet Potato Cake with Cream Cheese Frosting

17 Dec

 

I’m finally getting around to finishing off all the sweet potatoes I had accumulated from Bountiful Baskets.  I wasn’t going to frost it, but since I had everything on hand to make cream cheese frosting, I went ahead and made it.  Funny story about making frosting, growing up, I only thought it came in a tubs at the store, I had no idea you could make it.  So, the first time my mom made frosting, I was totally impressed.  Silly, I know.  This frosting recipe will make more than you need for the cake, so store the leftover in the refrigerator until you have another use for it.

This cake turned out very moist and tasty, my daughter had no idea it was made from sweet potatoes.  This would be go to make with the leftover sweet potato dishes from the holidays, you will just want to decrease the sugar in the cake if you had sugar in your sweet potato dish.

 

Sweet Potato Cake with Cream Cheese Frosting

What you need for the cake:

1 cup white sugar
3/4 cup light brown sugar
3/4 cup vegetable oil or applesauce (I used Homemade Applesauce since I was out of vegetable oil)
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer (I used non-alcoholic.  Beer may be omitted, or use water, milk, or apple juice in its place)

 

What you need for the frosting:

1/2 cup butter, softened
8 oz cream cheese, softened
2-4 cups confectioner’s sugar
2 tsp vanilla extract

 

How to make the cake:

Preheat oven to 350 F. Grease and flour a 9×13 inch baking pan.

Stir together the sugar and vegetable oil (or applesauce) in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes.

In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon.  Stir flour mixture into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.

Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

 

How to make the frosting:

Beat together the butter and cream cheese.  Stir in vanilla.  Stir in confectioner’s sugar, starting with 2 cups.  Increase amount of sugar up to 4 cups, depending on how sweet you want frosting.  Spread evenly on cake.

Cookie Brownies

29 Nov

 

I found this recipe on the back of a pouch of Betty Crocker chocolate chip cookie mix a while back.  It mixes two of my favorite desserts, cookies and brownies.  Now, I normally use chocolate chip cookies with these, but this time, I made them with peanut butter cookies.  Equally good!  When I make these, I usually use boxed mixes to make it go faster.  But, if you wanted, you could use a recipe from scratch, you just need to have enough brownie batter for a 13×9 pan, cookie dough to make 2 dozen cookies, and frosting for the top.

 

Cookie Brownies

What you need:

1 box brownie mix with enough for a 13×9 pan, preferably a type with frosting included, and ingredients listed on box
1 pouch cookie mix and ingredients listed on pouch
1 can frosting (if your brownie mix didn’t have frosting)

How to make it:

Prepare brownie batter according to the box.  Prepare cookie dough according to the pouch.  Grease the bottom of the 13×9 pan and pour in brownie batter.  Divide cookie into 24 balls and press into brownie batter.  (I miscounted the cookie dough balls in the picture below, oops!)

 

Bake in a 350 F oven for 35 – 40 minutes, or until a toothpick inserted 2 inches from the edge comes out clean.  Allow to cool, then frost.

Apple Crisp

26 Nov

When I get a lot of apples from Bountiful Baskets and I can sneak some away from my girls, I love to make Apple Crisp.  I actually hadn’t made it before last year, so I didn’t have a recipe.  Thankfully, after reaching out to friends for a recipe,  I got one that was exactly what I as looking for.  Thank you to Joshua W. for sharing your grandmother’s Apple Crisp recipe.  I love it, and everyone I’ve made it for or who has made it as well, loves it too.  Next time we get apples in Bountiful Baskets, a friend and I will be working on a gluten-free version of this, which, if we get it to work, I will share as well.

Apple Crisp

What you need:

Filling:
4 cups peeled, cored, and sliced apples (I’ve used Gala, Granny Smith, Fuji, Macs, Cortlands, many varieties or a combination of varieties works)
1 Tablespoon flour
1/2 cup sugar
1 teaspoon cinnamon
2 Tablespoons water or lemon juice

Topping:
1/3 cup margarine or butter (cold, not melted)
1/3 cup flour
1/2 cup brown sugar
1/2 cup quick oatmeal
Note: I sometimes like more crumble on top, so I will double the topping ingredients.

How to make it:

Combine the ingredients for the filling and place in a 8×8 or 7×11 baking pan.

Cream together the butter and flour for the topping.  Mix in the brown sugar and oatmeal and form “crumbs” with your fingers. Spread over the apple mixture.

Bake at 325 F for 30-40 minutes.  Let cool slightly, and serve warm. Or it tastes great cold from the fridge the next day too…if it lasts that long!

Sweet Potato Pie

24 Nov

I have gotten a TON of sweet potatoes from Bountiful Baskets in the last month.  They do have a nice, long shelf life, thankfully, so they haven’t gone bad.  But, for some reason, I struggle with a lot of sweet potatoes.  I like sweet potatoes, it’s just that after sweet potato fries a couple of times, I struggle with what else to make.  I have thought about making a cake with them, but then it takes time to bake them to mash, plus the time to bake the cake.  Well, I have time today, so I’m finally making a Sweet Potato Pie with some of them.  I had never had Sweet Potato Pie until I met my husband 9 years ago.  He had it at one of duty stations, and requested that I make it for the first Thanksgiving we got to spend together.

Sweet Potato Pie

What you need:

1 pound sweet potatoes
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

How to make it:
Prepare the sweet potatoes 1 of 2 ways:
– Wash sweet potatoes and pat dry.  Boil sweet potatoes, whole, in skin for 40 to 50 minutes, or until soft. Run cold water over the sweet potato, and remove the skin.
– Wash sweet potatoes and pat dry.  Pierce skin with a fork, and bake at 450 F for 40-50 minutes, or until soft.  Cut potatoes in half and scoop out flesh with a spoon.  Discard skins.
Mash the sweet potatoes in a bowl. Add butter, and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into the unbaked pie crust.
Bake at 350 F for 55 to 60 minutes, or until knife inserted in center comes out clean.

Pear Cake

3 Oct

The pears that came with Bountiful Baskets this week were very ripe and almost mushy.  So, I knew they would be best used in baking instead of eating them.  And honestly, my household doesn’t really eat fresh pears, so baking was probably going to be what I did with them anyway.  So, I found a recipe for Pear Cake, and with a couple of modifications, I got started.

Pear Cake

What you need:

  • 4 cups peeled, cored and chopped pears
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 2/3 cup vegetable oil
  • 3 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
How to make it:
In a medium bowl, combine the pears and the sugar and let stand for one hour.  After one hour, it will look like this:
Preheat your oven to 325 F. Spray a 10 inch bundt pan or 2 9 in round pans with non-stick cooking spray  Stir the eggs and oil into the pear mixture.  In a separate bowl, combine the flour, salt, baking soda, nutmeg, cinnamon and cloves. Slowly add to the pear mixture.  Stir well.  Pour batter into prepared pan(s).Bake at 325 F for 50-60 minutes if using a bundt pan, 30-35 minutes if using 2 9 in round pans, or until a knife inserted in the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes before removing from pan.
I have to say, I was very pleased with the results.  I was worried how it would be with larger pieces of pear, but the cake is so moist and the pear is so soft, I didn’t even notice the pear pieces, and neither did my kids or my friend’s kids that the second cake went to.  I do think a little bit of the pear taste gets lost with the spices, but it’s still really good.
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