Pretzel Treats, no Kisses, no problem!

I need another small and quick treat for Alpha and I know how much everyone enjoyed the Hershey Kisses and Pretzel treat I made the first session. I figured I would make them again.  Woop....one little problem, I only had Peppermint Kisses left over from Christmas and that really wasn't going to taste so good.  So....I just happened to have some Bright Pink and White Wilton Candy melts.

I layed out the square butternap pretzels on a foil lined cookie sheet and placed white and pink candy melts on them.  Put them in a 350 degree oven for two minutes.  Do not go over two minutes or you will have a melted mess.

Quickly put a festive M&M on top and gently push down.

Allow the candy melt to cool and harden.

Sweet and Salty Muddy Buddy

Finally the last version is called Sweet and Salty Muddy Buddy.  You can find the original at Family Food and Travel.  This made a nice sized batch without having to double it.

9 cups Chex Cereal
2 cups Bite Sized Pretzels
1 cup chocolate chips
1 cup smooth peanut butter
½ cup butter
1 tsp vanilla
1 tsp course salt
2 cups powdered Sugar

Place cereal and pretzels in a large bowl and set aside.

In a microwaveable dish combine chocolate chips, peanut butter, butter and vanilla.

Microwave mixture on high for 30 seconds. Stir. Repeat until mixture is fully combined and smooth.

Sprinkle course salt over the top of cereal mixture.

Pour mixture over cereal and pretzels and combine.

Pour powdered sugar into a large ziploc bag, pour in the cereal mixture, shake until coated.

Place coated cereal mixture on a large sheet of waxed paper or parchment paper to cool and harden a bit.

Store in ziploc containers or bags.

This one was also a hit.  I loved the pretzels!

Snickerdoodle Puppy Chow

Here is the second version of Puppy Chow that I made for Alpha.  It is from Your Cup of Cake. I also doubled this recipe and the doubled version is below.

10 cups Rice Chex Mix
3 1/2  cups white chocolate chips
1 1/2 cups powdered sugar
1/2 cup granulated sugar
1 tbs. cinnamon (could have used a bit more)

 Measure out Rice Chex and place into a large bowl.

Combine powdered sugar, granulated sugar and cinnamon in a 2.5 gallon ziploc bag

Melt white chocolate chips in the microwave. Be careful, white chocolate scorches easily.

Pour over Chex and stir until coated.

Pour mix into your large plastic bag with the cinnamon/sugar mixture,shake until coated.

Spread on a sheet of wax paper or parchment paper to cool and harden a bit.  Store in ziploc containers or bags.

This version was pretty good, but I think it could have used a bit more cinnamon.

Peppermint-Candy Cane Puppy Chow

For Alpha this week I wanted to mix things up a bit.  So I made a couple different versions of Puppy Chow/Muddy Buddy.  The first was a Peppermint Candy Cane, that can be found at Daily Dish.

I did double the recipe and the doubled recipe is below.

10 cups Chex cereal (rice or corn are my faves)
2 2/3 cups Andes Peppermint Baking Chips
2 cups powdered sugar
12 large candy canes, crushed or 1/2 a bag of starlight candies crushed in the food processor

Melt the Andes Peppermint Baking Chips in the microwave in a large glass bowl in 20-30 second intervals on half power, stirring between each interval until full melted.

Pour the Chex Cereal into the bowl and stir and fold the cereal and melted baking chips until fully coated.
In a large zip top baggie, pour in the powdered sugar and the crushed candy canes.

Pour in the coated chex cereal.

Seal the baggie and shake vigorously until all the cereal is coated with the sugar and candy canes.

Spread out on waxed paper or parchment paper to cool and harden.

You can store this in ziploc bags or containers.

This was really good!!!!

S'Mores Snack Mix

I spotted these little bags of Hershey Drops and picked one up.  My brain kicked on when I was at Sweetbay and saw the mini Graham Crackers.

One 8oz bag of Hershey Drops
2 Cups mini marshmallows
4 Cups mini Graham Cracker Squares

Put the ingredients in a bowl and mix.

Put into an airtight container and snack away...

Thin Mint Puppy Chow/Muddy Buddy

Disclaimer:  No Thin Mints were harmed in making this new snack ;o)

I saw this on Pinterest a couple days ago and we all know how awesome Thin Mints are.  Anyway you can find the original recipe at Shugary Sweets.

14 oz bag of Wilton Dark Cocoa Mint Candy Melts
1/2 a bag of Milk Chocolate Chips
10 Cups of Rice Chex
1 bag of Mint M&M's
2 1/2 cups Powdered Sugar

2 Gallon Ziploc bag, don't try this in a 1 gallon bag.  It just doesn't work well.

Place the Powdered Sugar into the Ziploc bag.

In microwave, melt chocolates together for one minute, stir and continue melting in 30 second intervals until smooth, it usually takes about two minutes.

Gently mix in the Chex cereal.  When cereal is coated, place the mix into the ziploc bag and seal.  Gently shake until cereal is coated with the sugar.  Pour in the M&M's and gently shake again.

Pour out onto a large piece of wax paper and allow to set up.

Store in an airtight container.

Enjoy
Sharing here

Melt in Your Mouth Monday #111

S'Mores Bites

I pinned this recipe a few weeks ago.  I figured it would be a quick dessert.  You can find the original post at Tip Junkie.

Preheat oven to 400.

Microwave the Graham crackers for about 30 seconds until soft.  Use a serrated knife and cut into pieces.

Then add milk chocolate chips and mini marshmallows.

Put them in the preheated oven until the marshmallows begin to puff up and chocolate is getting melted.

Then quickly press them together.  You may have to reheat them if they begin to cool off to quickly.  Then cool in the fridge for about 15 minutes.  Take the remaining chocolate chips and melt in a small bowl or glass measuring cup.  Dip one end of the S'mores bites then place back on the parchment lined pan.  Cool again in the refrigerator until the chocolate is hardened.

I did leave some plain.  They came out really well and I definitely will make them again.

Roasted Chickpeas

I spotted these recipe on Pinterest a little while ago.  Miss V also made them one year in her cooking class.  You can find the original recipe at Caramel Potatoes.  I only made half a batch so here is what I did.

 1 can chickpeas
1 1/2  tbs light olive oil
Kosher salt
1 tsp Essence

Preheat oven to 400.

Drain and rinse the chickpeas and scatter on a paper towel.

Let air dry for 15 minutes.

Place the chickpeas and oil in a small bowl and toss gently to coat.

Spread the chickpeas on a cookie sheet and bake for 15 minutes.  Shake the pan after 15 minutes and repeat 2 more times. Total cooking time will be 45 minutes.

Remove the cookie sheet from the oven and sprinkle with kosher salt and seasonings.  Place chickpeas in a small bowl and enjoy!

The chickpeas can be store in an airtight container up to one week, but they won't last that long!

Cinnamon Churro Chex Mix

When I saw the pin for Cinnamon Churro Chex Mix, I knew I had to make it.  I have been on the hunt for weeks for Cinnamon Chips.  Well after about 12 pages on Google, I found a link on the Hershey's website on wher to find Hard to Locate Products.  Looks like walmart does not carry them but my local Winn Dixie does.  I happen to be out and about earlier and bought SIX bags!!

9 Cups Corn Chex
3 cups Cinnamon Chips
1/2 cup powdered sugar
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

Pour Chex cereal into a 2 gallon ziplock bag and set aside.

Combine sugars and cinnamon in a small bowl and set aside.

In a microwavable bowl, melt the cinnamon chips. Heat for 1 minute then stir. Heat for an additional 30 seconds. Stir. The chips were not melting very smoothly, so I added a bit of vegetable oil and then heated it a few more times until it was smooth.

Pour the melted chips in the bag with that contains the Corn Chex.  Toss to combine.

Pour the sugars/cinnamon mix into the bag and again toss to coat.

Spread the mix onto parchment or wax paper to cool.

Store in the fridge.

Of course I had to sample, and oh my!!!  This is good stuff!!

Chex Muddy Buddies

I have seen these popping up all over Pintrest.  So I showed Miss V and she wanted to make some today.  I adore this little girl.  I handed her the recipe from Betty Crocker and she went searching for the ingredients and what we didn't have went on a list.  We just ran to Publix to pick up the cereal and chocolate chips.  (I had some hidden, but she is a choco-saurus and can sniff it out)

So here we go!

9 cups Corn Chex
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar.

Into a large bowl, measure cereal; set aside.

In a microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high for 1 minutes.  Stir and microwave another 30 seconds.  Stir until smooth.  Stir in vanilla.

Pour mixture over cereal and stir until evenly coated.

Pour into a 2 gallon ziploc bag and add powdered sugar.  Shake the bag until well coated.  Spread on waxed paper to cool.  Store in airtight container in the refrigerator.

Miss V gives this TWO Sticky Thumbs Up!

Pizza Hummus

I spotted this in Food Network magazine this month and knew that we had to make this, except I have never made hummus before.  Again I am stepping out of my cooking comfort zone....

1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved (two cans is what I used)
1/4 cup tahini
1/4 cup fresh lemon juice
Kosher salt


Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g

My thoughts....at first it was to thick to puree.  So I added a little more of the reserved liquid, a bit more lemon juice and a bit of olive oil.  I then processed perfectly.  I did add a bit more salt and two more cloves of garlic.

It tastes wonderful and it does make a lot.

Nuts 'n' berries trail mix

This morning while flipping though my Taste of Home Ultimate Halloween 2011 I spotted this recipe.  It looks like it would be a winner.  After I dropped off Miss V, I went to Sweetbay to pick up a few things I needed for dinner and picked up the ingredients for the trail mix.  I did have to make a couple substitutions.  I couldn't find Hazelnuts and I am not a fan of Wheat Chex.

2 cups EACH Cinnamon Chex, Corn Chex, and Wheat Chex (used Rice instead of Wheat)
2 cup Hazelnuts (used Almonds)
1/3 cup maple syrup (please use the good stuff)
1/4 cup butter, cubed
1/4 cup brown sugar
1 1/2 tsp salt
1 tsp ground nutmeg (use fresh)
2 cups dried cranberries

In a large microwave safe bowl, combine the cereals and nuts; set aside.

In a small microwave bowl combine the syrup, butter, brown sugar, salt and nutmeg. 

Microwave for 1 minute.  Stir until well blended.  Pour over the cereal mixture and toss to coat.  Microwave the mixture on high for 5 to 6 minutes; stirring after each minute.  Stir in cranberries.  Spread onto waxed paper to cool.

Store mixture in an airtight container.  Yields 2 1/2 quarts.

I did snitch a bite while it was still hot and it is super yummy!  I can't wait to try it when it cools off.

Almost Famous Soft Pretzels

Miss V and I spied this recipe a few months back in our Food Network Magazine and knew that we had to try it.

Yesterday I had to run out and get the yeast since I do not normally use active dry, I use a jar of yeast designed for bread machines.

For the Pretzels:

1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt

For the Sauce: (We did not make the sauce, we just don't like it)1/4 cup mayonnaise
1/4 cup dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar

Directions

Make the pretzels:

Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet.

Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape. (We made just pretzel sticks)Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes. (Ours more like 8 minutes)Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.

Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
















These were so incredibly yummy!!! We are definitely going to make them again.