Brittany wrote this on 10 December 2010
Ah! That ever present addictive snack food that so many of us remember from our childhood. Simple ingredients, easy steps, and I think that every parent I knew as a kid made this. Well, except mine. Chocolaty, crunchy goodness that leaves you with powdered sugar covered fingers. I am, of course, speaking of Puppy Chow. It actually came up on Wikipedia and apparently, it is a Midwest food. Specifically the Dakotas, Iowa, MN and Nebraska. Huh. I have no idea if Kellogg’s (the company that makes Crispix) created the original recipe or if it was some creative Mom who knew that the combination of peanut butter and chocolate on cereal would be a golden combination. Heck! I don’t even know what the original recipe is! But this is how I make it and I haven’t had any complaints. Put this out at your next holiday party and watch it disappear! Just be sure to lick the powdered sugar off your fingers when you snitch! Puppy Chow
1 stick of butter
1 bag of semi-sweet chocolate chips
1 c creamy peanut butter (JIF makes this taste the best-seriously!)
Melt the above ingredients in your LARGEST microwaveable bowl. Put it in for 30 seconds, take it out and stir. Repeat this until chocolate chips are melted. Dump in 1 whole (12 oz) box of Crispix cereal. Stir very carefully until coated evenly. Ever so gently, dump the whole thing into a clean paper grocery bag. Add 2 c of powdered sugar, roll the top of the bag closed and gently turn and shake the bag to break up the clumps and coat the candy evenly. Add more powdered sugar if necessary.
Brittany wrote this on 9 December 2010
Honey is the star ingredient here today and it takes these sticky rolls to a whole new level. I have always loved honey and any food that highlights its fantastic flavor always has a place in my recipe box. I have a recipe for honey cheesecake bars somewhere. Creamy, delicate, and the honey gives is just the right amount of sweetness. I will dig that out and share it sometime soon.
Anyway, when I was a kid, my Mother used to crack an aspirin half, put it on a spoonful of honey, and give it to me when I had a fever. And let me tell ya! When you have a mouthful of honey, you don’t even notice the bitterness as you chew up an aspirin. Speaking of my parents, among their many talents is Beekeeping, so I always get a few quarts of the golden syrup when they visit from MN in the fall. This is very fortunate for us because we use a lot of honey in our house; in tea, in our homemade bread, when we make granola, on yogurt, and my husband even likes to drizzle honey over his Cheerios in the morning. Don’t ask my why, but its actually really good. A quart of honey, like the one below that was produced in my parent’s backyard, does not last long.
These Honey Buns are the best way to enjoy the fantastic flavor of honey. While I love a warm, carmel roll as much as the next person, these are a nice change of pace. The are just the right size, not too heavy, and not as rich as a traditional sticky bun. It took me three days and four batches, but I finally got it right. My daughter wants me to be sure to tell you that they are really good. She was adamant that I inform you of this. But beware. Eating these will make you want to start your own bee colony. Just be sure to share a quart or two of honey with your friends!!Honey Buns
If you are in a time crunch, don’t have a bread machine, or just plain don’t feel like fussing with it, use a 1 lb loaf of frozen bread dough, thawed, in place of the dough in this recipe. It won’t be as good, but it will be faster, easier, and you will get to eat sooner!
3 c bread flour
1/4 c sugar
1 tsp salt
1/4 c butter, softened and cut into chunks (it mixes in easier that way)
3/4 c milk
1 egg, beaten
1 tsp vanilla
2 tsp yeast
Preheat your oven to 350 degrees and spray a 12 cup muffin pan with non-stick cooking spray. Add all dough ingredients to your bread machine according to manufacturers directions. Mix on ‘dough cycle’ and proceed with the recipe. Alternatively, mix all ingredients in your kitchen aid with a dough hook until a smooth ball forms. Knead dough by hand until dough springs back and is elastic, about 10 minutes. Let rise, covered, in a warm place until doubled in size. Proceed with recipe.
1/2 c honey
2 T butter softened
3/4 tsp ground cinnamon
Mix all ingredients and divide evenly among the 12 muffin cups, pouring about a tablespoon in each one. Divide the dough into 12 equal portions and place on top of the honey in each cup. Its OK if the dough is in several pieces in each cup. Actually, it seems to be better that way, but it doesn’t really matter. Make sure it is about even and let them rise in a warm place until puffed, about 30 minutes. Bake for 12 -15 minutes or until the rolls are evenly golden brown. Remove from the oven and immediately invert the pan onto a sheet of wax paper, parchment paper, or foil, letting the honey glaze drip down the rolls. Serve immediately.
Brittany wrote this on 22 November 2010
The year was 1996 and I had just graduated from high school. It was my first week at college and I was sitting at a computer and ‘surfing’ the Internet for one of the first times in my life. Yes, for all you youngin’s out there, the Internet really isn’t that old. In fact, computers aren’t that old. I was in first or second grade when my elementary school first got computers. They were enormous, loud, and had to be kept in a temperature controlled room. Sitting in the library, 18 years old, and trying to figure out how to set up an email account seemed light years away from Number Munchers and The Oregon Trail. Chat rooms were really getting big and the fact that I had never been to one caused me a certain level of embarrassment. I still have never visited a chat room-do they even still have those?
Anyway, the second I set up a hotmail account, all these links popped up for different sites to send you automatic emails. Newsletters, word of the day, joke of the day, history fact of the day, that kind of thing. The recipe of the day caught my eye, and I was hooked. I printed off recipes from that email for years. I think I have most of them, but the only one I actually ever remember making, is Corn Casserole. It is so good! Perfect for your Thanksgiving table, it is quick to throw together and requires, little or no cooking ability. Mix it up, dump it in a dish, and into the oven it goes. While it is meant to be served warm with dinner, I have been told on more than one occasion that it is great for breakfast the next day drizzled with syrup and a bit of milk. It will stay warm for quite awhile so if you have to bring a dish to supper, this would work great. Corn Casserole
1/4 c melted butter
1 c sour cream
1 can whole kernel corn (drained)
1 can creamed corn
1 pkg, corn muffin mix, such as Jiffy
1 c grated, cheddar cheese
Mix all ingredients together until well incorporated. Pour into a greased casserole and bake at 375 for 45 minutes or until puffed, brown, and set in the center. Reheats wonderfully.
Note: It is very easy to modify this recipe. Add finely chopped chives, diced ham, top with more grated cheese-endless possibilities!