Chex PB & Chocolate Blast

Let me preface this with: This is not our Grammie's recipe for the best Chex Mix treat you will ever have. But when you want to add a little more color in for a Holiday party, these are pretty dang good too.

From Taste of Home Cooking Holiday Magazine Edition:

Ingredients:

6  cups Rice Chex Cereal

1  cup of white vanilla baking chips

1  cup peanut butter chips

1  cup green and red M&Ms

1  cup dry roasted peanuts

Directions:

1. Line 2 cookie sheets with foil or waxed paper. Place 3 cups of cereal in a large bowl. In small microwaveable bowl, microwave white vanilla baking chips uncovered on high until chips can be stirred smooth.

2. Pour melted chips over cereal in bowl; stir gently to evenly coat

3. Spread mixture in a single layer on one of the cookie sheets. Refrigerate 5 minutes or until set.

4. Repeat steps 1-3 using the remaining cereal and the peanut butter chips.

5. Gently break up coated cereal into large bowl. Add candy and peanuts; stir gently to combine. Store in airtight container.



Prep Time: 15 minutes

Serves: 6-8



Raspberry~Topped Cream Tarts

These are SOOOO good and another creation from the Taste of Home Cooking Magazine.

Ingredients:

1         Tablespoon Brown Sugar
1/4      Teaspoon Ground Cinnamon
1/8      Teaspoon Ground Nutmeg
4         Flour Tortillas (8 Inches)
Warm Water
1         Package (8 Ounces) Reduced-Fat Cream Cheese, Softened
4         Tablespoons Sugar
2         Tablespoons Fat-Free Milk
1/2      Teaspoon Almond Extract
1         Cup Fresh Raspberries

Directions:

In a bowl; combine the brown sugar, cinnamon and nutmeg; set aside.
Cut tortillas with a 3-1/2 inch biscuit cutter (Or use the top of a glass to cut circles)
Brush both sides of tortilla with warm water.
Spray tops with cooking spray; sprinkle with brown sugar mixture.
Press into un-greased muffin cups

Bake at 350 degrees for 12-15 minutes or until lightly browned.
Cool in pans on wire racks.

In a small bowl; combine the cream cheese, sugar, milk, and almond extract; mix well.

Spoon into tortilla shells and top with raspberries.

Serves: 16

Cinnamon Chips 'N' Dip

Believe it or not but I have TWO Mexican-themed parties coming up next weekend where we were asked to bring food. So this week will be my test driving and sample baking week.

I got this recipe off of none other than the Taste of Home Cooking Magazine. Very easy to make and very delicious! (The wording in red was my own additions/subtractions to the original recipe so feel free to ignore those.)

Ingredients:

4  Flour tortillas (8 inches)
Refreigerated Butter Spray     Melted butter with cooking brush
1  Tablespoon Sugar
1  Teaspoon Ground Cinnamon
4  Ounces Reduced Fat Cream Cheese
6  Ounces Vanilla Yogurt
2  Teaspoons of Sugar
1/2  Teaspoon Ground Cinnamon

Directions:

Spritz tortillas with butter-flavored spray (spread melted butter on both sides of tortilla with brush)
Cut each tortilla into 8 wedges

Combine sugar and cinnamon into a bowl
Put each wedge into bowl and make sure both sides are dipped into mixture
Place on un-greased baking sheet

Bake at 350 degrees for 7-9 (15 minutes) or until crisp

Meanwhile for the Dip:
In a small bowl, beat the cream cheese, yogurt, sugar and cinnamon until smooth.

Serve with cinnamon chips.

Serves: 8
Prep Time: 25 minutes

Grammie's Truffles

1/2# dark unsweetened chocolate
1/4# Baker's Semi-Sweet
1/8 oz. can Bordens
1/2 tsp. mint oil or extract
Chocolate decorats

Melt chocolate in double boiler, add milk and stir. Add mint. Let stand over night. Roll into balls and in decorets. Makes 50-80 Balls.

Caramel Fruit Dip

(Great with apples and/or strawberries.)

8 oz cream cheese, softened
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix together. Serve with fresh fruit.

Grammie's Chex Mix

Another favorite from Grammie! She made this every Christmas season, and when the aroma fills my house when I make it at Christmas, I can't help but think of her.

6 cups of rice chex
6 cups of corn chex
6 cups of wheat chex
6 cups of cheerios
6 cups of pretzel sticks
2 1/2 lbs of salted mixed nuts
1 lb of butter
1/3 cup of worchestershire sauce
1 tbsp of garlic, onion, and celery salt
2 tsps minced garlic
Dash of tobasco sauce

In saucepan, melt butter. Then add worchestershire sauce, salts, garlic, and tobasco. Leave on the stove to simmer.

In a large roasting pan, mix cereals, pretzels, and nuts. Pour sauce over dry mix and gently stir to evenly distribute sauce.

Bake at 250-degrees for two hours. First hour, covered, second hour uncovered. Stir every twenty minutes; six times total.

Allow to cool overnight.