Muddy Buddies have always been one of my favorite little treats to snack on. It is just something about that chocolate, peanut butter, and powdered sugar that just draws me in. These Christmas Muddy Buddies are super festive and the perfect little sweet treat during the holiday season.
Each year I have the best of intentions when it comes to holiday baking and making treats. Although my list can usually get longer and longer each year, this year I have scaled things back a bit so that I can enjoy the Christmas season more with my family.
We all strive to make everything just perfect but in doing so we stress way too much. So instead of a ton of different cookies, we will make just a few of our favorites. And of course, we have to throw in some Peppermint Bark (its a must) Christmas wouldn't be the same without it.
These Christmas Muddy Buddies are a cinch to make. Within minutes you could have a sweet treat for your loved ones. Or have on hand for someone who stops by for a visit. Packaged in a cute mason jar or Christmas tin, they make the perfect gift.
Because holidays are meant to be enjoyed with family and friends....AND a little powdered sugar!
Super addictive holiday snack that the entire family will love.
prep time: 5 minscook time: 5 minstotal time: 10 mins
ingredients:
9 cups Chex cereal 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar
instructions
Into large bowl, measure cereal; set aside. In a large microwavable bowl, place the chocolate chips, peanut butter and butter. Heat in the microwave for 1 minute, then stir well. Microwave about 30 seconds longer or until mixture can be stirred smooth, as pictured. Stir in vanilla.
Pour mixture over cereal, stirring until evenly coated. Pour the chocolate-coated cereal into a large (2-gallon) resealable food-storage plastic bag. Add powdered sugar to the bag, and then seal and shake. Shake until the cereal appears well coated by the powdered sugar.
Spread on waxed paper or tinfoil to cool and set. Store in airtight container in refrigerator.
Spring is super close, can't you feel it? These long, dreary days of winter have really taken an effect on me this year. I think it is the fact that we have all been stuck in the house. We live in a small house so there are not many places you can go and hide. We have all been irritable and grumpy. Mentally, I do so much better with a sunny day. So this time of year I tend to do more with the freshness of lemon and citrus. I think it just brightens up even the most dreary days.
Most of my family know now that I like lemon and do not question why I buy lemons by the bagfuls. It is crazy how expensive they are to purchase them one by one. I can buy a bag at BJ's for just a little over $3. Our local store was selling them recently for $1 a lemon. So when I make the hour trip to BJ's, these are always on my list. Why must the fresh fruits and veggies be so expensive?
Lemon curd can be enjoyed on almost anything. Smeared on a nice warm biscuit for breakfast can be quite tasty. Who needs jelly? You can also use this to fill cute little tarts or my favorite, make some lemon sweet rolls. Yeah, I went there. Look for that recipe soon.
The recipe I used was from my friend Jennifer's blog, Bake or Break. If you have yet to find her blog, please go and visit. She shares great recipes and you will never be sorry you found it.
Lemon Curd
Via Bake or Break 6 lemons 1/2 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs Zest lemons for a total of 2 tablespoons of zest. Juice lemons for a total of 1 cup of juice. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Reduce mixer speed to low. Gradually add lemon juice, mixing just until blended. Stir in lemon zest. The mixture will look curdled. Place mixture in a heavy saucepan. Cook over medium-low to medium heat, whisking constantly.Cook until the mixture thickens and coats the back of a spoon. This should take 15 to 20 minutes. Transfer mixture to a bowl. Cover with plastic wrap, placing the wrap directly onto the surface of the lemon curd. Chill at least 4 hours. Store refrigerated up to 2 weeks in an airtight container. Yields 2 Cups Notes- I found this to be just a bit too sweet. However, we are reducing our sugar intake so that may be why it seemed super sweet. Next time I will reduce the amount of sugar. Shared at Weekend Potluck @ The Country Cook
Since today is my birthday I decided I wanted to share one of my favorite desserts in the whole entire world. My Mom makes the best lemon meringue pie and I always request it for my birthday. Years ago my Mom and I got together so she could teach me how to make them for myself. What fun we had and I am so glad I was able to spend that time with my Mom making those memories. Although she taught me all the basics, my pies just don't taste the same as hers and I would much rather her make them for me. She has that extra special touch of love that makes her pies the best.
These lemon meringue pie bars are a cross between and lemon bar and a pie all in one. What could be better than that? Would be prefect to feed a crowd. Don't expect these to last though, they disappear fast!
Mom, if you are reading this, which I know you are, where's my pie?
Lemon Meringue Pie Bars
Crust:
1 cup flour
1/4 cup powdered sugar
1 stick (1/2 cup) butter, cut into cubes
Filling:
6 large eggs
2 1/4 cup granulated sugar
3/4 cup lemon juice
zest of 2 lemons
Meringue:
3 large egg whites
1/4 cup granulated sugar
¼ teaspoon Cream of Tartar
½ teaspoon vanilla
Preheat oven to 350. In a medium bowl, mix together flour and powdered sugar for
crust. Cut in butter in until the mixture forms a dough. Pat it into a 9 x 13 pan. The crust will be thin. Bake crust for about 10 minutes, until golden
around the edges. In the bowl of your mixer, beat eggs,
sugar, lemon juice, and zest on medium speed for about a minute and a half.
Pour over crust and bake for about 20 minutes or until filling is set and no
longer runny on top. Remove from oven, let cool, and chill bars until cold and
firm. Beat egg whites, vanilla, and cream of tartar until soft
peaks form. Beat in sugar, one tablespoon at a time until stiff peaks
form. Spoon the meringue over the lemon
filling, sealing the edges. Place in the oven under the broiler. Careful to
make sure the meringue does not get too brown. Cut bars into squares. Enjoy!
Is it really just a few days until Christmas? Where has the time gone? I feel so out of sorts and have been so busy with school and girl scout functions I haven't done any holiday baking. Our family is a huge lover of popcorn and eat it quite often. One night I decided to try and do something a little different and make this popcorn crunch. It was a hit. The salty and sweet are such a great combination in this. You just can't eat too much of it at one time. This would be great as last minute gift. Put this in a tin or a cellophane bag and you have an instant Christmas gift.
Popcorn Crunch
1 bag of popped popcorn
1/2 block almond bark
1/4 to 1/2 cup holiday M & M's
Pop popcorn according to directions on the package, set aside. Melt almond bark in 20 second intervals until melted. Place popcorn in large bowl, pour over melted almond bark and sprinkle in M & M's. Stir until combined. Place on a cookie sheet lined with wax paper until the coating hardens. Break into pieces and enjoy.
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