Dessert
There are so many puppy chow or chex mix recipes out there but when I came across this one I knew I had to make it as I love anything that has to do with salted caramel! This also makes a large batch great for any get together although I think it is best eaten the same day it is made. But hey it is a no cook recipe that takes about ten minutes! When Mr. MCYM first saw it he turned his nose up at it a little bit but then tried some and tried some more and a little more….yup, he liked it! Robby and a friend he had over also enjoyed some before they went out for the afternoon! I will certainly be making this again!
INGREDIENTS
9 cups of corn or rice chex cereal
1 jar Smucker’s salted caramel ice cream topping
1 1/3 cup milk chocolate chips
1 1/2 cups powdered sugar
DIRECTIONS
Place the chex mix in a large bowl. In a microwave safe bowl add the caramel and chocolate chips and microwave on high for one minute and stir. Continue to microwave for another thirty seconds and mix again. You want the mixture to be melted and smooth. If the mixture is a little thick add a very small pat of butter (less than a tablespoon) to thin it out slightly. Once the mixture is smooth and creamy put this over the chex cereal and mix well coating all of the cereal. Add the powdered sugar and mix well again coating all of the cereal with the sugar. Pour the mixture out onto a baking sheet and let the chocolate firm up. Store in an airtight container.
Enjoy.
This recipe can be found at www.mykitchenescapades.com
If you like the traditional buckeyes you are going to like the added crunch you get from the pretzels! These are sweet , salty and crunchy all at the same time! YUP, it’s a happy day! This makes a big batch so go ahead and share with your friends!
INGREDIENTS
1 cup creamy peanut butter
2 Tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
pretzels (I used the little square ones)
1 bag of Ghirardelli dark chocolate melting chips
DIRECTIONS
Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with a paddle attachment beat peanut butter and butter until combined, scrape down the bowl and add the sugars mixing until combined. Spread about 1 teaspoon of the mixture on to one of the pretzels and top with a second pretzel placing on your prepared baking sheet. When you have them all “sandwiched” place the baking sheet in the freezer for about thirty minutes. After thirty minutes remove the pretzels from the freezer and melt your chocolate according to the package directions. One at a time. dip half of the pretzel into the chocolate and place back on the baking sheet. Continue until all of the pretzels are done. Place baking sheet in the refrigerator until chocolate is firm about 20 minutes. Remove from baking sheet and store in a Ziploc bag in the fridge!
Enjoy,
Inspired by www.sweetpeaskitchen.com
This apple bread is to DIE FOR! No joke this is hands down the BEST apple bread I have ever tasted! My good friend Cathy from work made this bread and brought some in for us to try. We all went crazy over this and had to have the recipe! So when I made this at my house last week we had just a small snow storm the night before. While the boys were out clearing the driveway I was inside making this bread. When Robby walked in the door he instantly said how good the house smelled and made his way over for a warm piece of the bread. He decided that this MUST be made for every holiday or any day! Jim came in next and loved it just as much as Robby and I did! Needless to say this apple bread was GONE, G_O_N_E , gone by the end of the day not a single crumb could be found! If you want to impress everyone at your house I highly suggest making this apple fritter bread!
INGREDIENTS
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used 1%)
2 apples peeled and chopped (I used fuji apples) Mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
GLAZE
1/2 cup powdered sugar
1-3 Tablespoons milk, depending on how thick you want your glaze.
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside. In a medium size bowl beat the white sugar and butter together until creamy. Beat in eggs one at a time and add vanilla extract. In another bowl combine and whisk flour and baking powder then add a little bit at a time into the creamed butter mixture stirring until well combined. Mix milk into the batter until smooth. In a medium bowl mix together the brown sugar and cinnamon, peel and chop the apples and add to the brown sugar and cinnamon mixture. Stir to coat all of the apples. Pour half of the batter into the prepared pan, add half of the apples on top of the batter and half of the brown sugar/ cinnamon mixture. Lightly pat apples into the batter. Pour the remaining batter over the apple/cinnamon layer and top with the remaining apples and then the brown sugar cinnamon mixture. Lightly pat the apples into the batter. Bake in a preheated oven for
50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
To make the glaze simply mix the powdered sugar and desired amount of milk to get the thickness you like and when the apple loaf has cooled for at least 15 minutes, drizzle with glaze.
Enjoy,
Last weekend I was looking for a simple dessert to bring to our daughter. I had planned on bringing her a couple of her favorite dinners. My fall-off-the-bone baby back ribs, along with coleslaw and a pot of sweet and spicy chili. Making all of that I really wanted a simple, fast and easy dessert. I found this Butterfinger Pie and knew that was what I would be making and bringing over! This was enjoyed by Amanda and a few of her friends. Absolutely NO leftovers! As a matter of fact it is amazing I had a moment to take a picture!
INGREDIENTS
1 pre made graham cracker crust
8 ounces cream cheese, softened
12 ounces of light cool whip
7 (2.1 ounce) Butterfinger bars crushed
DIRECTIONS
Combine softened cream cheese, cool whip and 6 of the crushed butterfinger bars mixing until well combined. Pour the mixture into the crust and sprinkle the top with the remaining crushed candy. Store in the fridge for at least four hours before serving.
Enjoy,
This recipe can be found at www.plainchicken.com
I love any kind of food competition. It amazes me how creative people are with the various ingredients. This recipe came from one of those competitions, the Pillsbury cook off that is held every year. Just recently read this was the grand prize winner! This recipe is quick, easy and super sweet! This would make a great gift for any of your friends that have a sweet tooth!
INGREDIENTS
1 Pillsbury refrigerated pie crust, softened as directed on the box
1 bag (12 ounces) white vanilla baking chips
1 Tablespoon Crisco baking stick, butter flavor, all vegetable shortening.
1 Tablespoon Jif creamy peanut butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
DIRECTIONS
Heat oven to 450 degrees. Line two cookie sheets with wax paper. Unroll pie crust onto work surface and with a pizza cutter or knife cut the pie crust into 16 rows by 16 rows to make small squares. Arrange squares in a single layer on a large ungreased baking sheet . Bake for 6-8 minutes or until lightly golden brown. Cool completely.
In a large microwavable bowl combine baking chips, shortening and peanut butter. Microwave on high for one minute to one minute and thirty seconds stirring once until chips are smooth. Add pie crust squares, peanuts and toffee bits in a medium size bowl and gently stir in the chocolate and mix until everything is evenly coated. Immediately drop by tablespoons onto your lined cookie sheets. If your mixture gets too thick microwave on high of 15 seconds and stir. Refrigerate until set and store covered.
Enjoy,
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