Christmas Muddy Buddies

A simple cereal mixture, coated with melted chocolate and peanut butter,

with a powdered sugar coating.  Add candies, nuts and pretzels to give for a fun gift!

Or make visitors feel special when they drop by! 

                                               I love all the colors - so inviting and fun! 

Melted chocolate/peanut butter/butter blended onto the cereal..

before sprinkling with powdered sugar! MMMM! 

Bagged up ready to give as gifts! 

(hover over photo to pin) 

CHRISTMAS MUDDY BUDDIES 

• 3 c. Corn Chex
• 3 c. Rice Chex
• (Or 6 c. Crispix cereal) 
• 1 c. semi-sweet chocolate chips
• (I like milk chocolate too) 
• 1/2 c. creamy peanut butter
• 4 Tb. salted butter
• 1 tsp. vanilla
• 1/2 tsp. salt
• 2 c. powdered sugar
• 1 - 12 ounce bag of Christmas M&Ms
• 2 - 3 c. pretzels
• 1 c. salted peanuts, optional 
• 1 - 2 c. Reese's mini peanut butter cups

• In a large bowl add Chex cereals and stir gently using your hands; set aside.
• 
  
• In a medium glass bowl add chocolate chips, peanut butter, and butter; melt in the microwave in 30 second intervals, stirring after each one until the mixture is melted and smooth.
• 
  

• Add vanilla extract and salt, stirring until fully combined.
• 
  
• Pour the chocolate/peanut butter/butter mixture on top of the Chex cereal; gently mix with a spatula until fully covered.
• 
  
• Working in two batches, pour half the Chex mix into a ziploc bag with 1 cup of powdered sugar, seal the bag and shake until all the cereal is covered with powdered sugar.
• 
  
• Pour the powdered sugar covered Chex onto a baking sheet; set aside. Repeat with the other half of the Chex cereal and powdered sugar in the same bag, making sure to seal the bag. Shake until the Chex is completely covered with powdered sugar.
• (The kids will enjoy helping with this process!)
• 
  
• Pour the cereal mixture onto another baking sheet and allow to cool completely.   I cover with parchment paper for easy cleanup. 
• 
  
• When ready to share or serve, place cereal mixture in a large bowl; add M&M’s, pretzels, peanuts, and Reese's peanut butter cups and mix until fully combined and enjoy! 
• 
  

Box or bag up to give to happy recipients! 

• 
  

It's beautiful - so many pretty colors! Very festive for gift giving! 

A VERY MERRY CHRISTMAS TO YOU & YOURS! 

​

Creamy Homemade Chocolate Pudding (Microwave/Sugarfree Options)

My oh my!

To me, it's hard to beat homemade pudding from scratch!

For me, it's comfort food - something my mama use to make and we loved it warm! 

This is a simple recipe and can be ready to enjoy in minutes. 

And I love it can easily be made sugar free! 

There are many variations out there, but I wanted to be sure I

keep this one handy, and am so happy I can add it to my blog to make it 

readily available to me...and to you too!

Do enjoy soon!  This is a quick and fabulous dessert to keep you warmed

in the wintertime, but great all year long. 

I know my mama always used Hershey's baking cocoa, but I have

used Nestle and I think that works just as well. 

You might want to double this recipe and make a pie and a few servings of pudding! MMMM Good! 

CREAMY HOMEMADE CHOCOLATE PUDDING 

2/3 c. sugar 

(I used xylitol - may use half sugar and half sweetener or full sugar) 

1/4 c. baking cocoa

3 Tb. cornstarch

1/4 tsp. salt

2-1/4 c. milk

(I used almond milk) 

2 Tb. butter, cut into pieces

1 tsp. vanilla extract 

In a medium saucepan, mix sugar, baking cocoa, cornstarch and salt. Whisk well to blend.  Gradually add milk to saucepan; whisking until smooth. 

Cook over medium high heat, stirring constantly.  Mixture will come to 

a boil; boil 1 minute, stirring constantly. 

Remove from heat; add butter and vanilla.  Whisk to blend. 

Pour into 4 serving dishes. Cover with plastic

wrap. Cool in refrigerator 4-5 hours or until set well.  Top with

whipped cream.  

Yield: 4 servings 

MICROWAVE DIRECTIONS: In a 1-qt. microwave safe bowl, combine sugar, cocoa, cornstarch and salt. Whisk until blended, then slowly stir in milk until smooth. Microwave on high, uncovered, for about 2 minutes. Whisk well, then microwave 3 or 4 more minutes, stirring after each minute, until thick. Add butter and vanilla; allow to cool. Serve as suggested above. 

​

PUMPKIN SPICE MUFFINS (3 INGREDIENTS - LOWFAT!)

ONE OF MY MOST FAVORITE FALL TREATS!

And I really don't want you to miss out on enjoying these!

This is one of the first recipes I posted on my blog...

they were Weight Watcher friendly when I shared it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now??...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 16 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

(look for cinnamon chips at Walmart in baking aisle or order from Amazon) 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

​

Flashback Friday - Soup-er Soups to Warm you (& a bonus link!)

WELCOME TO FLASHBACK FRIDAY! 

Do hope you'll enjoy one or two of these tasty soups to help take the chill off and fill your belly with goodness! 

For hubby and me, pot pies are always so comforting.  Here you can have it in soup form...sooo good!  Enjoy every slurp! 

Chicken Pot Pie Soup (with seasoned toppers)

One of the most popular recipes on my blog!  Delicious and Satisfying! Love letting my slow cooker do most of the work for me. 

Slow Cooker Cheeseburger Soup

So filling and flavorful! You'll want to make this again soon. 

Slow Cooker Loaded Potato Soup

Tasty Chicken (or Turkey) Barley Soup

(with butternut squash) 

Seasoned Buttery Crackers

Flashback Friday - Four NO OVEN Needed Meals

WELCOME TO FLASHBACK FRIDAY 

If my family has a choice, this will be the dish they pick every time...hands down! Open a few cans, melt some cheese in it...serve over chips! 

Creamy Tacos

This one is a 'healthier choice' from www.halfmysize.com cookbook.
DE-LISH!

Crockpot Cheesey Chicken Spaghetti

Only 3 basic ingredients, and a few spices, and you're all set to let

the crock fix this delicious meal for you! 

Simple Crockpot Ravioli

A tasty meal set to put on the table in less than 30 minutes!

You just can't go wrong with this one! 

Stovetop Pork Chops & Gravy

​

Flashback Friday - Soup-er Soups to warm your body and soul

WELCOME TO FLASHBACK FRIDAY!!

All of these are simple soups to make...

not much fuss! Enjoy!!!

This is my most popular soup recipe.  It's been published in the 

American Profile 'magazine' across the country...sooo delish!

True COMFORT FOOD!!

Cheesey Chicken Chowder

A dish to remind you of mom...or grandma. 
So tasty and filling! Makes-you-feel-better soup!

Copycat Bob Evans Chicken Noodle Soup

Our Amish friends know how to make true comfort food! This is so flavorful
and filling. 

Amish Cheeseburger Soup


A simple and delicious soup that your family is sure to love! 
Cheese is optional...

Cheesey Hamburger Soup

Peanut Butter Balls (AKA Buckeyes) FAMILY FAVORITE!

ONE WEEK FROM TODAY IS THE BIG DAY...

Will you be ready??? 💋🎄💋

I have to admit...

After I've been making these luscious treats for decades, I just realized

I had never posted about them!

HUH?  

Well, I certainly wanted to remedy that, so here is one of our

family favorites..one that we don't like to go through the holidays without. 

The first time ever I made these was when I was pregnant for our first child (almost 5-0 years ago! = ssssshhh!) After having been given a sample - I HAD to get the recipe from that neighbor who shared.

Have had a blast making these with daughters-in-love and precious granddaughters over the years! 

So now you can make them too.  

I DO live in the state of Ohio, where many folks refer to these treats

as Buckeyes.  They don't completely cover the ball in chocolate, that's really the only difference. 

But for me, these have been named Peanut Butter Balls from the beginning, so I'm sticking with that name.  

You get to choose if you fully dunk...or not.  

The rolling them into balls takes a little while (recipe is easily cut in half)...and then they need to chill so the chocolate adheres a little better.  So plan to whip something else up while you're waiting...or decorate the Christmas tree. 

Or visit with your family while you've got them there...

(This recipe is easily cut in half!) 

Hope you enjoy these awesome treats that add a great flare to any

holiday tray!

(Psst!  This is one of 300 recipes in my first cookbook...

RECIPES & RECOLLECTIONS...on sale for $12 + free shipping!

Click here if you'd like more info..)

PEANUT BUTTER BALLS 

1 lb. butter or margarine, melted

5 c. smooth peanut butter

2-1/2 - 3 lb. powdered sugar

(8 - 9 cups) 

1 TB. vanilla extract

2 (12 ozs. each) pkgs. semi sweet chocolate chips

2 heaping Tb. Crisco 

Line 2 cookie sheets with waxed paper; set aside. 

In large saucepan, stir peanut butter into melted butter; when blended, add vanilla and enough powdered sugar until mixture is slightly crumbly.  While mixture is still warm, roll balls the size of walnuts and place on prepared cookie sheets; chill for 1 hour. 

Meanwhile, melt chocolate chips and Crisco together in a double boiler and keep warm. (You don't want the chocolate to get cold). Dip the chilled balls in chocolate, placing back onto waxed paper and chill to set up. 

Makes a truckload! 

Store in a covered container in a cool place.  They keep well for a few weeks. 

(If you can stay out of them!) 

You may also enjoy...

Captain Crunch Peanut Clusters

1-Minute Nutter Butter Fudge (Microwave)

Church Window Candy

​

Pumpkin Cake Roll (Easier than you think!)

This is a recipe I've made for almost 40 years! And just now realized it wasn't on my blog!!!  Do Tell!

I know this recipe can seem intimidating, but it really isn't as difficult as it may seem - hope it's something your family will enjoy this holiday season too. It's definitely one of our family favorites!

So if you've never tried making a pumpkin roll...now's the time to JUST.DO.IT!

Give it a try! It's an impressive dish and I'm guessing you'll want to make it for Christmas too.

It's one my boys tend to favor so it's something I stick with...but I do love my 
Salted Caramel Pumpkin Cake Roll  also...with caramel in the filling!

MERCY!! 

PUMPKIN CAKE ROLL

3 eggs
1 cup sugar

2/3 cup solid pack pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup chopped pecans or walnuts

Preheat oven to 375. Grease jelly roll pan - 10" X 15" X 1". (I like to line the bottom with waxed paper - after greasing pan - to ensure the bottom of the cake comes out in one piece) Beat eggs on high speed for 5 minutes. Gradually add sugar; stir in pumpkin and lemon juice.

In a separate bowl, stir flour, baking powder, cinnamon, ginger, nutmeg and salt together. Fold into the pumpkin mixture. Spread in prepared pan. Sprinkle with nuts. Bake 15 minutes.

Remove from oven; turn upside down onto a towel sprinkled with powdered sugar. ( I loosen the edges first). Remove waxed paper, roll up the cake and towel together, while still warm. Let cool to room temperature. Unroll and spread with cream cheese frosting.

FROSTING:

8 ozs. cream cheese, softened
4 Tb. butter or margarine, softened

1-1/4 cups powdered sugar

1/2 tsp. vanilla

Beat cream cheese and margarine until smooth - mix in powdered sugar and vanilla. Frost cake - roll up and chill until serving. Can be made a few days ahead or even frozen, wrapped tightly with saran wrap. 


You may also like...

Delicious Pumpkin Sheet Cake

Can't Leave 'Em Alone Pumpkin Bars

​

Oatmeal Raisin Butterscotch Cookies (MMMM!)

This is such a special treat! You're going to thank me for sharing this recipe!!

When we spent time in Florida 2 winters ago, my dear friend Becky told us she had recently had the 'BEST COOKIE I'VE EVER EATEN'....

It was made by a waitress, Dawn, who works at a local restaurant...
THE CHATTERBOX.

It's just a couple of blocks away from the RV park where we have stayed. 

So of course, I had to get the recipe from Dawn.  And being the sweetie that she is, made up bags of these cookies for the bunch of us that frequent the restaurant.  

Gotta love her! 

You really gotta try this luscious cookie.  And don't forget to add it to your holiday gift giving list too. 

The butterscotch is perfect with the crunch of the oatmeal and sweetness of the raisins.  I love that it's a nice thick cookie too. 

I'm guessing it could very well become a favorite with your family also! 

OATMEAL RAISIN BUTTERSCOTCH COOKIES 

1 c. butter, softened
1 c. packed brown sugar
(I use 3/4 c.)
3/4 c. white sugar 
(I use 1/2 c.)
2 eggs
1-1/2 tsp. vanilla extract 
2 c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. dry oatmeal (quick or old fashioned)
1 c. raisins
1 c. butterscotch chips

Preheat oven to 350*. In large bowl, combine butter and sugars until creamy.  Add eggs and vanilla; mix well.  In medium bowl, combine flour, baking soda, cinnamon and salt; add to creamed mixture; mix until well blended.  Add oats; stir well by hand.  Add raisins and butterscotch chips, mixing until blended.  Drop by rounded Tablespoonsful onto ungreased cookie sheet.  Bake for about 10 - 11 minutes or until lightly browned.  Remove to cooling rack.  
Yield: 3-1/2 to 4 dozen 


Linked to 
Meal Plan Monday


You may also like...

Wendi's Awesome Chocolate Chip Cookies

Peanut Butter Cup Pudding Cookies

​