99 Flavors of Muddy Buddies: #1 Fruity Pebble Muddy Buddies

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.

fruity pebbles and rice chex

Adding white chocolate and powdered sugar makes this snack super addicting.

Fruity Pebble Muddy Buddies

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.

Fruity Pebble Muddy Buddies

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

  • Servings: 6
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Chex mixed with white chocolate, fruity pebbles, and powdered sugar

Ingredients

  • 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

Directions

  1. In a large bowl, gently stir the crushed fruity pebbles with the rice chex, being careful not to break the chex.
  2. 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.
  3. 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.

99-taste.com 

99 Types of Cookies: #5 Chocolate Caramel Swirl Cookies

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.

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.

chocolate caramel cookie dough blob

As I mentioned, this is a small batch recipe.  I only had one dozen delicious cookies to eat.

chocolate caramel swirl cookies ready for baking

So here is how these cookies turn out: beautiful, swirled, soft, chocolately, and slightly sweet.

Chocolate Caramel Swirl Cookies

They are a nice change to the typical cookie contenders.

Chocolate Caramel Swirl Cookie

Enjoy a stack of these delicious cookies.

stack of chocolate caramel swirl cookies

Chocolate Caramel Swirl Cookies

  • Servings: about 1 dozen cookies
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Half chocolate, half caramel cookies

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

99taste.com

 

99 Types of Chicken: #2 Chicken Cordon Bleu

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.

breaded chicken cutlets in cast iron

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.

chicken cutlets dotted with butter

Swiss cheese, Canadian bacon, and more Swiss cheese top it off,

chicken cordon bleu pre-baking

A brief transfer to a hot oven and the cheese melts to blanket the chicken.

 

Chicken Cordon Bleu

 

Chicken Cordon Bleu

Chicken Cordon Bleu

  • Servings: 4
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Breaded chicken cutlets topped with Swiss cheese and Canadian bacon

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. While the chicken is cooking, cook the Canadian bacon in a small skillet over medium heat until slightly browned.
  4. 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.

99 Kinds of Bread: #3 Parmesan Panko-Crusted Cheese Bombs

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.

flattened biscuit dough

biscuit dough with mozzarella

closed cheese bombs

Next comes a butter bath and the crunchy, garlicky topping.

parmesan-panko crusted cheese bombs ready for baking

Upon baking, these cheese bombs turn a beautiful golden color.

a parmesan-panko crusted cheese bomb fresh from the oven

My family just loved these.  They also make a great accompaniment to pizza or pasta.

Parmesan Panko-Crusted Cheese Bombs

Parmesan Panko-Crusted Cheese Bombs

  • Servings: 8
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Fluffy mozzarella filled cheese bombs topped with a parmesan, garlic, and crunchy panko breadcrumbs

Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper.
  2. In a shallow bowl combine the panko breadcrumbs, parmesan, and garlic salt.
  3. 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.
  4. 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.
  5. Bake on the top rack of the oven for 10 minutes or until slightly browned.

99-taste.com