For some bizarre reason, I have not had muddy buddies, aka puppy chow in years. Many years. Then I happened to buy a bag of the pre-made stuff at the grocery store because it was buy one get one free. I thought they’d be a good snack for my daughter’s school lunches since she’s had to eliminate some other snacks due to getting braces. Well, she thought the muddy buddies were awesome and suggested we make some different flavors at home. Thus, the beginning of 99 flavors of muddy buddies has been born.
We started with fruity pebbles. My daughter is the official smasher.
Adding white chocolate and powdered sugar makes this snack super addicting.
I love that muddy buddies are no bake and can be made in just 15 minutes. I can tell this is going to turn into a new obsession.
The fruity pebbles add such a wonderful pop of color to this snack. I may need to add this to my Christmas Eve menu.
Fruity Pebble Muddy Buddies
Chex mixed with white chocolate, fruity pebbles, and powdered sugar
- 3 cups rice Chex
- 3/4 cup Fruity Pebbles cereal, finely crushed
- 1/4 cup Fruity Pebbles cereal, not crushed
- 4 oz. white chocolate
- 1 cup powdered sugar
- In a large bowl, gently stir the crushed fruity pebbles with the rice chex, being careful not to break the chex.
- Melt the chocolate according to the manufacturer’s instructions. I use Baker’s chocolate, microwaving it for 30 second and then 10 second intervals until melted. Stir the chocolate until it is completely smooth and has no lumps.
- Pour the white chocolate over the chex mix. Stir and add the powdered sugar and un-crushed fruity pebbles. Mix until the chex pieces are coated. Store in an airtight container.
These cookies are so pretty; I may need to add them to my Christmas cookie platter this year. This is a small batch recipe, so be ready for them to be gone. Half chocolate cookie and half caramel cookie – the caramel cookie half is especially yummy!
Look at this cookie dough with melted caramel ready to be mixed in…I wanted to eat this right out of the bowl. I’ll definitely have to come up with an edible caramel cookie dough.
You don’t need to swirl the cookie dough together. Simply scooping a small amount of each kind of cookie dough into a cookie scoop will result in a partially marbled cookie.
As I mentioned, this is a small batch recipe. I only had one dozen delicious cookies to eat.
So here is how these cookies turn out: beautiful, swirled, soft, chocolately, and slightly sweet.
They are a nice change to the typical cookie contenders.
Enjoy a stack of these delicious cookies.
Chocolate Caramel Swirl Cookies
Half chocolate, half caramel cookies
- ½ cup butter, softened but still cold
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 ts vanilla extract
- 1 cup flour
- 1/2 ts baking soda
- 1/2 ts salt
- 1/4 cup cocoa powder
- 1/4 cup caramel bits
- 1 Tb heavy cream
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Beat the butter and brown sugar with an electric mixer until light and fluffy. Add the egg and vanilla. Beat well. Add 3/4 cups of flour, the baking soda, and salt, and beat on low speed until mixed.
- In a small saucepan, melt the caramel bits over medium-low heat. Stir in the heavy cream and a dash of salt. Cook and stir until melted and smooth.
- Divide the cookie dough in half. To one half, stir in the cocoa powder. To the other half, add 1/4 cup more flour and the melted caramel. Stir until well mixed.
- With a cookie scoop, scoop up a little bit of each dough (chocolate and caramel). Drop on the parchment lined cookie sheet several inches apart. Bake in the oven for 8-10 minutes.
We eat a lot of chicken at our house, so it’s good to have a lot of chicken recipes on hand. This is my version of Chicken Cordon Bleu, which is relatively simple.
First, I bread chicken cutlets and brown them in a cast iron skillet.
Next, I dot the chicken breasts with a pat of butter, so that the chicken doesn’t get too dry and the swiss cheese gets extra melty.
Swiss cheese, Canadian bacon, and more Swiss cheese top it off,
A brief transfer to a hot oven and the cheese melts to blanket the chicken.
Chicken Cordon Bleu
Breaded chicken cutlets topped with Swiss cheese and Canadian bacon
- 1 lb boneless, skinless chicken cutlets
- 3 Tb butter
- 2 Tb olive oil
- 1/2 cup flour
- 1 egg
- 1 Tb milk
- salt & pepper
- 1 1/2 cups seasoned breadcrumbs
- 4 slices Canadian bacon
- 8 slices Swiss cheese
- Preheat oven to 400 degrees. Season the chicken cutlets with salt and pepper. In a shallow bowl, beat the milk with the egg. Dredge the chicken cutlets in flour, then dip in the beaten egg, and then coat both sides with breadcrumbs.
- Heat 2 Tb butter and 2 Tb olive oil in a cast iron skillet over medium-high heat. Add the chicken to the skillet. Cook the chicken on both sides until browned, about 3 minutes per side. Reduce heat to medium-low and continue cooking chicken on both sides until cooked through, about 10 minutes.
- While the chicken is cooking, cook the Canadian bacon in a small skillet over medium heat until slightly browned.
- Top each chicken cutlet with a small pat of butter. Lay a slice of Swiss cheese on each cutlet, followed by a piece of Canadian bacon, and another piece of Swiss cheese. Transfer the cast iron skillet to the oven and bake for 3-5 until the cheese has fully melted. Remove from the oven and serve.
I keep feeling like it should be cool out, but when I step outside it is still hot and humid. That is what September is like in the south. However, it’s football season, and these cheese bombs are great football food. Soft and cheesy, with a crunchy top, they are quite tasty.
Using refrigerated biscuit dough makes this recipe easy. Simply flatten the biscuits, add some mozzarella, and pull all the edges up to seal. Make sure you pinch the dough tight so that the cheese stays enclosed.
Next comes a butter bath and the crunchy, garlicky topping.
Upon baking, these cheese bombs turn a beautiful golden color.
My family just loved these. They also make a great accompaniment to pizza or pasta.
Parmesan Panko-Crusted Cheese Bombs
Fluffy mozzarella filled cheese bombs topped with a parmesan, garlic, and crunchy panko breadcrumbs
- 1 16 oz. tube refrigerated buttermilk biscuits
- 1-2 Tb butter, melted
- 4 oz. mozzarella cheese, shredded
- ¼ cup panko breadcrumbs
- 2 Tb grated parmesan
- 1/8 ts garlic salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a shallow bowl combine the panko breadcrumbs, parmesan, and garlic salt.
- Lay the biscuits on the parchment paper and press to flatten. Place 1-2 tablespoons of shredded mozzarella onto the center of the each biscuit. Pull the edges up and over the cheese and pinch to seal.
- Roll each cheese bomb in the melted butter, then press the top side (without the seam) into the breadcrumb mixture. Lay seam side down on the parchment paper.
- Bake on the top rack of the oven for 10 minutes or until slightly browned.