Here is one of my favorite snacks from high school. We called it Puppy Chow. Some of you may call them Muddie Buddies. I first made this in Home Ec class and I've been making it ever since. (Just not TOO often. It's not exactly healthy!)
12 oz. box Crispix cereal
1/2 cup butter
1 cup peanut butter
12 oz. pkg. chocolate chips
2 to 3 cups powdered sugar
In medium microwave-safe bowl, combine butter, peanut butter and chocolate chips and microwave on high for 2 to 3 minutes, stirring once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated. Pour the powdered sugar into a large plastic food bag. you can also use a grocery store paper bag if you don't have a ziploc that large. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature. (If you don't eat it all as soon as it's made!)
Good grief this stuff is addicting. Eat at your own risk!
UPDATE: By the way, this isn't my best recipe... I've already given that to you with my easy peasy roast chicken (see the March archives) which is guaranteed to elicit compliments from your man! It's the perfect Sunday supper. I do a gravy with the chicken which is out of this world fantastic on the chicken itself or over mashed potatoes. I pour the pan drippings from the chicken with all the yummy bits scraped up into a sauce pan on about medium and add flour to make a roux. From there, its just milk, salt & pepper, stirring frequently. I love this gravy. Try it with my chicken. Add a salad or veggie and get ready to be worshipped and adored.
10 comments:
I'll start! My favorite easy weeknight meal is taco salad and mine is really lazy to make. I'm a vegetarian so it's also loaded with vegetables.
I mix a can of black beans, a can of corn and a bag of frozen stir fry pepper mix with some taco seasoning until it's all warm. I serve it over a bed of lettuce with salsa, sour cream and tortilla chips. Mmm...
I'll be sure to add my favorite recipe in a later comment, but I have to make this suggestion before I forget - FREEZE your puppy chow. Stick those suckers in the freezer right after you make them and wait a good ten minutes - when they dry in clumps, the outside clumps are frosty cool with that powdered sugar burst, and the inside is still warm and melty!! It is absolutely delicious - then, i you leave them in the freezer, they only get better...you have to try it :)
OMG! Love your blog header picture. Where is that??? I want to go!!!! Got to your blog from Note to Self. Will send recipe in later but just wanted to say hello! Will visit more.
DUH, I see now the pic is in Bermuda. I love all your beachy stuff, just love it!
We love Puppy Chow! I make it for the boys a lot, it's like thier popcorn.
Favorite recipe::::according to husband:::::
Shrimp Pasta
2# shrimp, peeled
Sautee one stick of butter and one onion, chopped. add shrimp and one # sliced mushrooms,saute until shrimp is pink.
Melt one lb mexican velveeta cheese, add 1/2 pint half and half to the cheese. Cook one pkg of angel hair pasta (no subs)
Put pasta into a 10 x 13 dish and cover with the shrimp and cheese mixture. Warm in 350 deg. oven for 20 minutes. Use as side dish with rib eye steak or with salad and rolls for main dish. Awesome flavor, I know you will enjoy.
Seriously.. people beg me for these...
Chocolate Caramel Crispy Cakes
4 Milky Way bars
1/2 stick of butter
3 cups of Corn Flakes
40 mini cup cake wrappers
http://mylifeasacrazycatlady.blogspot.com/2008/01/weekend-wrap-up.html
Melt milky way bars and butter under low heat, stirring frequently. Once melted, pour over corn flakes. Next, put corn flake mixture in mini cupcake wrappers and voila. Yumminess.
I LOVE puppy chow. One of my good friends here just introduced me to it and I am hooked!
Monkey Bread:
4 canisters of buttermilk biscuits
Equal parts cinnamon and sugar
Around 3 tbsp butter (maybe more)
Preheat oven to 350 degrees and grease a bundt pan. Place equal parts cinnamon and sugar in a bowl (I usually start with 1/2 cup to 1/2 cup). Pop open your first canister and grab a raw biscuit. Rip it into bite size pieces and roll each piece in the cinnamon-sugar mixture. Toss each piece into the bundt at random, until you have a bundt 3/4 full or are out of biscuits. Melt your butter and drizzle it over the biscuits. Put it in the oven for 10-12 minutes, until biscuits are cooked and you have monkey bread!
You can either flip the bundt and serve it as slices or just pick your way through the cooled dish, piece-by-piece (which is what we seem to do around here... we're very impatient about our monkey bread!)
What I am asked to make for family functions or for anything else is Lemon Squares. I make a number of other things but everyone always finishes up these even whn I have made a double batch.
Melt 1 stick (1/2 cup) butter in 8x8 pan. Add 1 cup flour and 1/4 cup powdered sugar. Press into pan and bake 15-20 min at 350.
Beat 2 eggs, 2 tbs lemon juice, 1/2 tsp lemon zest, 1 cup granulated sugar, 2 tbs flour, 1/2 tsp baking powder and 1/4 tsp salt.
pour this mix over the crust while still hot. bake at 350 for 25 min.
Remove from oven sift powedered sugar over and cut into bars.
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