Chex Muddy Buddies

9 cups Chex
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

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter 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. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

This is a family favorite and a must-have for movie nights!

Baked Fondue

8 oz sliced swiss cheese
round loaf sourdough bread
1 C butter, melted
1 Tbs lemon juice
1 Tbs dijon mustard

Score the sourdough loaf in criss-cross cuts, making sure you do not cut all the way to the bottom of the loaf. Combine butter, lemon juice and mustard. Stuff scores with slices of swiss cheese, then pour butter mixture into all of the cracks. Wrap the loaf in aluminum foil, making sure to reinforce the edges so that the butter doesn't leak out. Bake at 350 for 45 minutes, and let cool before serving. It's easiest to serve family style in the middle of the table where everybody just pulls off chunks. And it's REALLY good!

Recipe from Jamie.

Salsa

2 cans stewed tomatoes (not Italian style)
3 cans diced tomatoes with green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste

Add all the ingredients to a blender or food processor and blend to desired consistancy. Serve with tortilla chips and dig in!

Recipe from Jamie.

Magic Bars

1/2 cup butter
1 1/2 cups crushed corn flakes
1 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 1/3 cups flaked coconut
1 cup chopped walnuts


Pour melted butter into a 9x13 inch glass pan. Sprinkle corn flakes evenly over butter. Pour milk over corn flakes. Top with remaining ingredients and press down firmly. Bake at 325 for 25-30 minutes. When cool, cut into bars.

Recipe from Bethany.

Salsa Chicken Tacos

6 inch flour tortillas
1 jar salsa
2 chicken breasts
desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through. Fry the tortillas in a little oil until lightly brown and crispy, then fill with shredded chicken and garnish with whatever meets your fancy.

Recipe from Jamie at Dinner's Ready.

Cream Cheese Sugar Cookies

• 1 cup white sugar
• 1 cup butter, softened
• 4 oz. cream cheese, softened
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg yolk
• 2 1/4 cups all-purpose flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

Bake for 7 to 10 minutes in the preheated oven. Cool cookies completely before frosting.

I've been looking for a cream cheese sugar cookie recipe for a long time. These were really good. They were soft and moist and had just the right amount of cream cheese flavor. My new sugar cookie recipe, for sure.

Adapted from Allrecipes.com.

Tomato Bisque Soup

1/2 c. onion, diced
1/2 c. butter, divided
2 garlic cloves, minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c. chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper (I use regular pepper)
4 t honey
1 1/4 c. heavy cream
2/3 c. half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is soft and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.

If you prefer a smoother consistency, run the tomatoes through the blender first.

If you are at all a fan of tomato soup, you must try this. The flavor is amazing. It makes great leftovers too. And I don't like leftovers!

Recipe from: Dinner's Ready