Chex Mix Muddy Buddies

Ingredients:
9 cups Chex® cereal (any variety)
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

Preparation Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Stove-Top Directions:
Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

COOKIE - Chocolate Chip Cookies with Rice Krispies

I just made some for my get together on Saturday night. It's fast & easy - perfect for Holiday potlucks, etc!

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups Rice Krispies®
1 package (6 oz., 1 cup) semi-sweet chocolate morsels

Directions
1. Stir together flour, baking soda and salt. Set aside.

2. In large electric mixer bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in KELLOGG'S RICE KRISPIES cereal and chocolate chips. Drop by level tablespoon onto baking sheets coated with cooking spray.

3. Bake at 350° F about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.

Yield: 3 1/2 dozen (42) cookies

Preparation Time: 20 minutes

Total Time: 1 hours 10 minutes

Servings: 21

COOKIES - Neiman Marcus Cookie...

ok, so i haven't had a chance to test it out but its a pretty basic cookie recipe - very similar to my "Mrs Field's" cookie recipe (same urban myth)...

Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)


2. Beat in the egg and the vanilla extract for another 30 seconds.


3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.


4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield:
2 dozen cookies

BREAKFAST - BUTTERMILK PANCAKES

Ingredients:
3 cups all purpose flour
3 tbsp white sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt

3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat together buttermilk, milk eggs and melted butter. keep the two mixtures separate until you are ready to cook.

2. Heat a lightly oiled griddle or frying pan over medium high heat.

3. Pour the wet mixture into the dry mixture, using a wooden spook or fork to blend. Stir until it's just blended together (about 30 seconds). DO NOT OVERSTIR!! Pour or scoop the batter onto the griddle using approximately 1/2 cup for each pancake.

**notes from Jen - it's really important not to overstir or you pancakes won't rise as well. You'll still have lumps but it mystically, magically disappears when you cook the pancakes. Don't flip the pancakes more than once. You can tell that the first side is done when it starts to bubble at the edges**

DESSERT - Red Velvet Cake

3 Tbsp unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 tsp salt
1 tsp vanilla extract
1/2 cup white sugar
2 eggs
2 - 1/2 cups all purpose flour, sifted
1 - 1/2 tsp baking soda
1 tsp white vinegar

1 cup milk
5 tbsp all purpose flour
1 cup white sugar
1 cup butter
1 tsp vanilla extract

1. grease two 9 inch round pans. Preheat oven to 350 degrees. Make a paste of cocoa and food coloring. Set aside.

2. Combine the buttermilk, salt, and 1 tsp vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar then gently fold into the cake batter.

3. Pour batter into prepared pans. Bake in the pre-heated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

4. To make icing: in a saucepan, combine the milk and 5 tbps flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 tsp vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

PASTA - SPICY SHRIMP SCAMPI

Courtesy of Vickie McCorkendale (sorry, vickie! i keep losing this recipe and i just LOVE it!)

1 lb Medium size Shrimp
3 T Butter
3 T Olive Oil
3 Cloves garlic, minced (more if preferred)
1/2 t Ground white pepper
1/2 t Red pepper flakes
1/4 t Cayenne pepper
1/4 t Dried oregano (or 1/2 t fresh minced)
1/2 Lemon - juice of
1/2 C Parmesan Cheese
5 T Italian Bread Crumbs (or bread crumbs with a little salt, pepper, oregano, and basil added)

1/4 C Parsley - minced
Salt to taste
1 lb Cooked fettucini or linguini

Melt butter with the olive oil in a saute pan that can be used under the broiler and that is large enough to hold the shrimp in a thin layer.

When mixture is hot, add the garlic. Toss about and don't let it burn. While it cooks, add the white pepper, red pepper flakes, oregano and cayenne pepper, stir well. When garlic looks cooked but not brown (3 minutes), add the shrimp. Toss the shrimp about in the pan, coating with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and parmesan. Toss to coat completely. The shrimp should now be bright pink and cooked through.

Place the pan under the broiler until cheese looks melted and the smell infuses your kitchen (1 - 2 minutes). Taste and adjust seasoning if necessary (will probably need a bit of salt).

Serve over the cooked pasta, with additional parmesan sprinkled over the top.

Recipe post open!

I seem to lose my recipes quickly & frequently so I wanted to have my favorite recipes all in one spot...

Hope you guys get to try some of them (please keep in mind that i don't cook so if i can do it...you DEFINITELY can do it!)