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Posts Tagged ‘snack’

Puppy Chow

Clark asked me to make Puppy Chow over the weekend.

“Peeeeeaazzzz, Momma?!  It my favowit!!”

How can I resist this face?

And since my foot was feeling up to it…I was able to not only go to the store, but also make this yummy treat for my family.

Puppy Chow

  • 9 c chex cereal (rice or corn)
  • 1 c chocolate chips
  • 1/2 c peanut butter
  • 1/4 c butter or margarine
  • 1/4 tsp vanilla
  • 2 c powdered sugar

In a microwave safe bowl, combine chocolate chips, peanut butter and butter.  Heat mixture in microwave for 30 seconds, and then mix well.  Repeat this process until chocolate chips are completely melted (usually takes me 2-3 times).  Once this is completed, add cereal and stir until all cereal is coated well with the chocolate.  Lastly, add powdered sugar and stir well until everything is coated well with the powdered sugar.

We had Chalupa for dinner tonight….what a great crockpot/freezer meal!!  If you haven’t tried this yet…make it soon!  For a quick dinner tonight,  I pulled a bag out of the freezer and popped it in the microwave.  You can use it for soft tacos, burritos, but this is my favorite way to eat it:  Nacho Style (esp with with Kris’ fresh grown tomatoes 😀 )

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Bran Muffins….are you serious?!  Aren’t bran muffins for old people?  Aren’t bran muffins dry and crusty and gross?  Isn’t there a rule about having grey or lavender or blue colored hair before eating these?

No way!! Not with these babies!!  These are soft and moist and delicious and they are seriously my favorite muffin.  I basically lived on these after I had my babies.  They were wonderful….and helpful (if you know I mean).

Refrigerator Bran Muffins

  • 4 c bran flakes
  • 5 c flour
  • 1 1/2 c sugar
  • 1 1/2 c brown sugar
  • 5 tsp baking soda
  • 2 tsp salt
  • 4 eggs, beaten
  • 1 c butter, melted & cooled (or butter shortening or margarine or a mixture of these)
  • 4 c buttermilk

In a large (very large) mixing bowl, combine flour, cereal, sugar, brown sugar, baking soda, and salt.  Stir well.  In another large bowl, combine eggs, buttermilk, and butter.  Stir well.  Add liquids to dry ingredients and stir very well, making sure there are no pockets of flour.  Cover and refrigerate overnight.  Keep batter covered and DO NOT STIR.  Will stay fresh in fridge for up to 6 weeks (but mine never lasts that long!)

When ready to bake: Preheat oven to 400 degrees.  Grease or line as many muffin tins as you want or need.  DO NOT STIR BATTER!  Just scoop batter from the top of the bowl and into prepared tins. You make think that it looks a little questionable.  Trust me…all the good stuff as risen to the top!  Bake for 15-20 minutes or until toothpick comes out clean.

Here it’s been in the fridge overnight:

One scoop taken off the top:

Ready to go in the oven (and that’s my “cold coffee” in the background…lol)

Hot out of the oven:

And butter makes all things good…better!!

I approve

This kiddo approves

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