Chex Muddy Buddies

From:  Chex Cereals (General Mills)

9c. Rice Chex, Corn Chex, or Chocolate Chex cereals (or combination)

1c. chocolate chips

1/2c. peanut butter

1/4c. butter or margarine

1t. vanilla

1&1/2c. powdered sugar

Into large bowl, measure cereal; set aside.  In 1-qt. microwavable bowl, microwave chocolate chips, peanut butter, and butter, uncovered on high 1 min.; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.  Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.  18 servings (1/2c. each)

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Homemade Butterfinger Candy Bars

2&1/2c. candy corn
1&1/2c. peanut butter
dipping chocolate

Melt candy corn in the microwave using a microwave-safe bowl.  Stir frequently.  Add and stir in peanut butter.  Spread in pan or form into individual-sized rolls.  Chill until very firm--about 1-4 hours (use the longer time if spread in a pan).  Freezer will cut down on chilling time.  Cut into individual-sized bars and dip in melted chocolate.  Place on waxed paper and allow to set (will set faster in refrigerator or freezer).  Enjoy!!!

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Fast & Easy Treats Kids Can Do

Taster's Table-Child picks a variety of pastries, fruits, nuts, etc.  Cut them into bite-size pieces for everyone to sample.

Frozen desserts-Child can bake and serve.

Fruit Torte-Purchase a torte shell.  Let child spread with whipped cream and arrange sliced fruit on top.

Frozen bananas-Put a popsicle stick or fork into the end of a half banana.  Roll in melted chocolate and chopped nuts (nuts optional).  Put on cookie sheet and freeze.

Make jello-Child can beat in whipped cream or let them make a "fancy" layered treat in dessert dishes (layer of pound cake, layer of jello, layer of fruit, and top with whipped cream) or before jello sets completely put little gummy bears or fish in to float in the jello.

Ice cream clowns-Spread cupcake paper flat on plate (for ruffled shirt), one scoop of ice cream on top (for head), cone on top (for hat), and candy for face.

Milkshakes-Put milk and ice cream in blender.  Add fruit and/or chocolate if desired.

Orange Julius-In a blender put orange juice, milk, vanilla, and ice.

Banana Smoothie-1c. milk, 2c. strawberries, 2 bananas, and 1c. plain yogurt blended together in blender.

Muffins-Fill muffin cup half full, put a note with a message.  Let one corner stick out as you cover with batter.

Fruit Kabobs-Dip fruit in yogurt.

Strawberry Shortcake-Have kids spoon strawberries and whipped cream on a small shortcake or sliced pound cake.  (Can use other fruit, i.e. blueberry shortcake, banana shortcake, peach shortcake, etc.)

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Glazed Almonds

1c. whole blanched almonds
1/2c. sugar
2T. butter or margarine
1/2t. vanilla

Heat almonds, sugar, and butter in heavy skillet over medium heat, stirring constantly, till almonds are toasted and sugar is golden brown, about 15 min.  Stir in vanilla.  Spread nuts on a sheet of aluminum foil; sprinkle lightly with salt, if desired.  Cool; break into 2 or 3 nut clusters.

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Perfect Divinity

2c. sugar
1/2c. light corn syrup
1/2c. hot water
1/4t. salt
2 egg whites, room temperature
1t. vanilla
1/2c. chopped nuts (optional)

In a 2 qt. saucepan, combine sugar, corn syrup, hot water, and salt.  Cook and stir till sugar dissolves and mixture comes to a boil.  Cook to hard-ball stage (250℉) without stirring.  Wipe crystals from sides of pan now and then with fork wrapped in damp cloth or paper towel.  Remove from heat.  In a separate large mixing bowl, beat egg whites till stiff peaks form.  Gradually pour hot syrup over beaten egg whites, beating constantly with a  wire whisk.  Add vanilla and contine beating until mixture will hold its shape when dropped from a spoon.  Stir in nuts.

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Old-Fashioned Fudge

From:  Mrs. Genevieve Macfarlane

2c. sugar

4T. cocoa

2T. butter or margarine

1t. vanilla

1c. chopped nuts (optional)

1c. heavy cream (whipped cream works)

1/4t. salt

In a saucepan combine sugar, cocoa, butter, cream, and salt.  Stir well until dissolved over low heat.  Cover and boil to soft ball stage.  Remove from heat and cool without stirring.  When cool, add vanilla and beat until creamy and candy loses gloss.  Stir in chopped nuts and spread in buttered pan 8x8-inches.   When cooled, cut into squares.

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Rice Krispies Wonder Fudge

From:  Cooking with Kellogg's

1c. (6 oz. pkg.) chocolate chips

1/4c. butter or margarine

1/4c. light corn syrup

1t. vanilla

1c. powdered sugar

3c. kellogg's rice krispies

Melt chocolate over hot but not boiling water or in the microwave (in a microwave-safe bowl).  Remove from heat.  Add butter and corn syrup; blend well. Stir in vanilla and sugar.  Add rice krispies, mixing lightly until well-coated.  Spread evenly in buttered 8x8-inch pan.  When cool, cut into squares.  Yield:  25  1&1/2-inch squares.

Note:  If more fudge-like product is desired, use 1&1/2c. powdered sugar and 2c. rice krispies instead of proportions given above.

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Scotch Treats & Variations

From:  Cooking with Kellogg's

If you're not a butterscotch fan, may substitute butterscotch morsels with chocolate chips.

1c. (6 oz. pkg.) butterscotch morsels 

1/2c. peanut butter

3c. kellogg's rice krispies

Melt butterscotch morsels and peanut butter either in the microwave using a microwave-safe bowl or melt over hot but not boiling water; stir until well-blended.  Remove from heat.  Add rice krispies, stirring until well-coated.  Drop by teaspoonfuls onto waxed paper or buttered baking sheets, or press into buttered 9x9-inch pan.  Cool.  Yield:  about 6 dozen confections, 1 inch in diameter, or 36  1&1/2-inch squares.

Variations:   (butterscotch morsels & peanut butter optional below)

1.  Chocolate Scotch Treats:  Melt 1c. (6 oz. pkg.) chocolate chips with butterscotch morsels and peanut butter.  Stir into rice krispies.  Shape as desired.

2.  Coconut Scotch Treats:  Add 1c. flaked coconut with rice krispies.  Shape as desired.

3.  Date Scotch Treats:  Add 3/4c. cut, pitted dates with rice krispies.  Shape as desired.

4.  Marshmallow Scotch Treats:  Add 1/2c. mini-marshmallows with rice krispies.  Shape as desired.

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Reese's Peanut Butter Bars

1/2c. margarine
1&1/3c. powdered sugar
1&1/3c. peanut butter
2t. vanilla
11-12 oz. (approximately 2c.) chocolate chips, or more if desired

Mix vanilla, peanut butter, and margarine in a mixing bowl.  Cream well.  Stir in powdered sugar.  Mix until quite firm.  Melt half the chocolate and spread in the bottom of a greased square pan.  Let chocolate cool (may speed up the cooling by chilling).  Spread the peanut butter mixture on top of cooled chocolate.  Melt the rest of the chocolate and spread over the peanut butter mixture.  Let cool.

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English Toffee

1/2 lb. chocolate
2c. chopped almonds or walnuts (optional)
2c. butter or margarine
2c. beet sugar
2T. white corn syrup
6T. water
1t. vanilla

Melt butter or margarine in heavy sauce pan.  Add sugar, corn syrup, and water.  Stir until sugar is blended and no undissolved sugar adheres to the sides of the pan.  Cook slowly, stirring frequently until small amount in cold water separates into hard, but not brittle threads (about 290℉).  Stir in vanilla.  Pour in a buttered pan (cookie sheet or jelly roll pan).  Break chocolate into pieces and put on top of candy.  As it melts, spread chocolate over the candy with a spatula.  Sprinkle nuts over the chocolate.

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Fudge (Christmas)

4&1/2c. white sugar
12 oz. can evaporated milk
2T. butter
2 pkgs. (12 oz. each) chocolate chips  OR  1 lb. german chocolate
1t. vanilla
1 pinch salt
1 pint (16 oz. or 2c.) marshmallow cream

In a large saucepan over medium heat, bring to a boil the sugar and evaporated milk stirring constantly.  Boil for 5 min.  Then remove from heat and stir in the butter, chocolate, vanilla, salt, and marshmallow cream.  Stir until the chocolate melts and the mixture is smooth.  Pour into a 9x13-inch dish and allow to cool.  Enjoy!!!

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Caramels (Christmas)

1c. butter or margarine
16 oz. pkg. (2&1/4c.) brown sugar
1c. light corn syrup
14 oz. can (1&1/4c.) sweetened condensed milk
1t. vanilla
Dash salt

Butter a 9x9x2-inch pan and set aside.  In a heavy 3 qt. saucepan, melt the butter.  Add the brown sugar and salt.  Stir thoroughly.  Stir in the corn syrup.  Gradually add the sweetened condensed milk, stirring constantly.  Cook over med. heat, stirring occasionally, to 245℉ (firm ball stage) for 15-20 min.  The mixture should boil gently over the entire surface.  Remove from heat and stir in the vanilla.  Pour into the buttered pan.  When cool, cut into squares with a wet sharp knife.  Wrap in clear plastic wrap.  The caramels can be made harder or softer by adjusting the cooing time a little.

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Caramel Popcorn

8-10 qts. popped corn
1 lb. (2&1/4c.) brown sugar
1c. white corn syrup
1 cube (1/2c.) butter or margarine
1 can sweetened condensed milk
1t. vanilla

In a large saucepan, combine brown sugar, corn syrup, and butter bringing ingredients to a boil.  Stir in sweetened condensed milk and bring to a soft ball stage.  Then stir in vanilla.  Pour over popcorn.

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Easter Eggs (Peanut Butter & Coconut)

2 lbs. powdered sugar
2 sticks margarine
evaporated milk
1c. creamy peanut butter or 1&1/2c. coconut
1-2c. chocolate chips

In a mixing bowl, combine powdered sugar and margarine.  Add some evaporated milk--enough to moisten the sugar and margarine and make the dough workable.  Stir in the peanut butter or coconut.  If more moistening is needed, add more evaporated milk.  Form dough into egg shapes (any size) and place them on a cookie sheet or large plate.  For best results,  chill the eggs in the refrigerator or freezer until they are pretty hard (your hands don't get messy when you handle the eggs).  Then melt chocolate chips in the microwave in a microwave-safe bowl.  Dip the eggs  in the chocolate and chill the eggs again until chocolate is hardened.

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Angel Sweets (Christmas)

6 oz. pkg. (1c.) chocolate chips
2T. butter or margarine
1 egg
1c. powdered sugar
1c. chopped nuts (optional)
2c. mini marshmallows
1/2c. coconut

In a saucepan, melt chocolate and butter over low heat.  Remove from heat and blend in the egg.  Stir in sugar, nuts, and marshmallows blending well (marshmallows should not melt).  Shape into 1-inch balls and roll in coconut.  Enjoy!!!

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See's Fudge (Christmas)

A Copykat recipe

2c. sugar

3/4c. evaporated milk

1 stick butter (1/2c.)

1t. vanilla

6 oz. pkg. (1c.) chocolate bits

10 regular or 100 mini marshmallows

1c. chopped nuts (optional)

In a saucepan, boil sugar, milk, and marshmallows together for 6 minutes stirring constantly.  In a separate mixing bowl, place chocolate bits, butter, vanilla, and nuts (no need to stir yet).  Pour boiled mixture into the mixing bowl with the chocolate, butter, vanilla, and nuts.  Stir until chocolate and butter are melted.  Pour mixture into a lightly greased 8-inch square pan.  Let set at least 2 hours.

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