Muddy Buddies

I always think of making these for any little party I'm having. They are an oldie, but goody. Perfect for a New Year's celebration!!

9 cups Corn Chex
1 cup semi-sweet chocolate chips
1/2 cup crunchy peanut butter
1/4 cup butter
1 t vanilla
1 1/2 cups powdered sugar

Melt together chocolate chips, peanut butter and butter. Stir until smooth. Add in vanilla. Pour over Chex cereal until evenly coated. Pour into a 2 gallon storage bag and toss with powdered sugar. DONE!! Simple and delicious.

Candy Cane Brownie Bites

Such and great Holiday treat!

1 9x13 brownie mix
20 Candy Cane Hersey Kisses
1/2 cup semi-sweet chocolate chips
2 T heavy cream
5 original candy canes crushed

Preheat oven to 350 degrees. Prepare brownie mix according to package directions and scoop into mini muffin tin that has been generously sprayed with non-stick spray about 3/4 way full. Press kisses into the center of the brownie batter, but not all the way to the bottom, some of the tip should stick out the top. Bake for 15 minutes or until cooked all the way through. Let cool completely.

Melt chocolate until melted and stir in cream until creamy and smooth. Dip tops of brownies in chocolate and then in crushed candy canes. Enjoy!

*From Picky Palate.

Aunt Lisa's Cinnamon Rolls

1 1/2 T. yeast

1 c. warm water

2 1/4 c. milk

3/4 c. sugar

3/4 c. crisco

1 1/2 t. salt

5 eggs

9-11 c. of flour

Mix yeast and warm water together. Sprinkle with a squosh (large pinch) of sugar, stir and let set.

Heat in microwave the milk, sugar, crisco and salt until the crisco melts.

Let the crisco mixture cool some then add 5 eggs and beat with beaters.

Add the yeast mixture and beat again.

Add 4 cups of flour and beat again.

Then add enough flour to make proper dough. (Proper dough is when the dough begins to pull away from the sides of the bowl; usually 5-7 additional cups)

Let rise until double in size.

Roll out to about 18x24 inches.

Spread on melted butter.

Sprinkle with brown sugar and cinnamon.

Roll up.

Cut in 2 inch thick pieces.

Spray cookie sheets with PAM.

Place 6 rolls on a sheet.

Let raise again.

Bake at 350 for 18-20 minutes.

FROSTING:

1 cube margarine

1 c. brown sugar

6 oz. evaporated milk

1 bag powder sugar (2 lb.)

Boil all ingredients for 3 minutes.

Remove from heat and beat in almost (but not quite) the whole bag of powder sugar.

Layered Meatball Bake

* Prep Time: 5 min
* Total Time: 30 min
* Makes: 6 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese

PREHEAT oven to 400ºF. Prepare stuffing mix as directed on package for Light Preparation; set aside.

COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.

BAKE 20 to 25 min. or until heated through.

Found this in the Kraft Food & Family Magazine. I made it for Bryan the other night and his exact word was... "Superb". Basically he loved it. And it was really easy and delicious.

Penny's Peanut Butter Balls

1 1/2 c. creamy peanut butter
3/4 c. salted butter softened
1 1/2 T. Vanilla Extract
1 (14 oz.) can sweetened condensed milk
1 (2 lb.) bag of powdered sugar
24 oz. chocolate candy coating, melted

In a large mixing bowl with an electric mixer combined peanut butter, butter and vanilla.
Gradually beat in condensed milk and powdered sugar.
Beat until throughly mixed.
Shape into 1 inch balls and place on a waxed paper lined baking sheet.
Refrigerate for 2 hours.
With a fork dip each ball into melted chocolate than refrigerate until firm.

A glimpse of the inside...
My friend, Penny, gave me some of these and I HAD to have the recipe. They are absolutely delicious. This recipe makes a gozillion so if you don't want to spend an hour or two rolling the dough into little balls I would half it. ENJOY!

Keri's Chicken Enchilada Soup

1 T. vegetable oil
1 lb. boneless chicken breasts (appox. 3 breasts), cooked & cubed
½ c. diced onion
1 garlic clove, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. velveeta cheese
1 t. salt
1 t. chili powder
½ t. cumin

In a large pot, place oil and diced onion; sauté until onions are soft and clear, about 5 minutes. Add chicken broth, garlic, salt, chili powder, and cumin; Bring to a boil. Combine masa harina with 3 cups water in a separate bowl; Stir until all lumps are dissolved. Add to hot cooked mixture and return to a boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from the masa harina. Add enchilada sauce. After mixture return to a boil, stir occasionally and add cheese that has been cut into chunks. Cook, stirring occasionally, until cheese melts. Add chicken and heat through.
Makes approximately 6 servings.