Muddy Buddies

• 9 cups Chex Cereal
• 6 oz Semi Sweet Chocolate Chips
• 1/2 cup creamy Peanut Butter
• 1 tsp Vanilla
• 1/4 cup butter or margarine
• 16 oz pkg of Powdered Sugar 

1. Measure out Cereal in LARGE bowl. Use the biggest one you have!
2. In a regular Microwave safe bowl place Chocolate chips, peanut butter, and butter.
3. Microwave on High for 1 minute until you can stir smooth.
4. Stir in vanilla.
5. Pour Chocolate mix over cereal and mix until coated.
6. Put about 2 cups powdered sugar in large ziploc bag.
7. Add about half of the cereal mix and shake….make sure bag is sealed before you shake!
8. Dump coated cereal on to a wax paper lined cookie sheet.
9. You could eat immediately or refrigerate first. It does taste better cold. 

Recipe via A Few Short Cuts

Chocolate Pots de Creme

• 8 oz bittersweet chocolate, finely chopped
• 2 1/2 cups heavy vream
• 2/3 cup whole milk
• 1/2 cup sugar
• 2 tsp. vanilla extract
• 6 large egg yolks

1. Preheat oven to 300 degrees F. Put 8 6-oz ramekins into a large roasting pan (they should fit without touching).
2. Put chocolate in a heatproof bowl. In a pan over medim heat, warm cream, milk and 1/2 cup sugar, whisking often, until sugar is dissolved and mixture is just simmering. Remove from heat, stir in vanilla and pour over chocolate. Let sand 3 minutes to melt chocolate; whisk until smooth.
3. In a second bowl, whisk remaining sugar and egg yolks until combined and pale yellow. Whisking yolk mixture vigorously, slowly pour in about 1 cup chocolate mixture, whisking well. Strain mixture through a fine-mesh sieve into a large measuring cup.
4. Pour mixture from measuring cup evenly into ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Carefully transfer pan to oven and bake until custards are just sit (they will jiggle slightly in center), 25 to 35 minutes. Remove ramekins from water bath and let cool to room temperature on a wire rack. Cover loosely with plastic wrap and chill until cold, at least 1 hour. Serve topped with dollops of whipped cream, if desired.

Recipe via All You Magazine

Three Layer Brownies

• 1 pan (9x13) baked brownies--you can use any varity
• 1 7 oz. jar Marshmallow Creme
• 1 12 0z. bag semi-sweet chocolate chips
• 1 cup peanut butter
• 3 cups crisp rice cereal

After baking brownies, spread marshmallow cream evenly on top while brownies are still warm. Let cool while you prepare the to layer: In a medium size bowl, melt chocolate chips in microwave. Stir in peanut butter and rice cereal. Spread immediately on top of marshmallow creme. Chill well before cutting. Store in refrigerator.

Five Minute Fudge

• (1) 12 oz bag of semi sweet chocolate chips
• 6 to 8 oz Peanut Butter Chips
• 1 Can Sweetened Condensed Milk
• 1 tsp vanilla

Directions

1. Line a Square Baking dish with wax paper.
   
2. In a saucepan melt chips and condensed milk together over medium heat stirring constantly.
3. After Chocolate, peanut butter, and milk have melted together; remove from heat and stir in vanilla.
4. Pour mixture into wax paper lined pan and allow to cool completely.
5. Cut into squares and serve

Recipe via afewshortcuts.com

Short Cut Boston Creme Pie

• 1 Yellow Cake Mix
• 1 Box Jello Instant Vanilla pudding (small box)
• 1 3/4 cup milk
• 4 oz Cool Whip
• 1/4 cup Cocoa Powder
• 1/4 cup butter
• 2 cups Powdered sugar
• 1 tsp vanilla
• 1-2 TBSP milk

This is really easy! Prepare the cake mix as directed on the package. Make it into (2) 8 or 9 inch round cakes. Allow them to cool completely.

Mix the Vanilla Pudding with only 1 3/4 cup milk. Place in fridge until set. (I let mine sit in the fridge while the cake cooled.)

Mix about 4 oz or half a tub of cool whip with the pudding.

After cake is cool, place the pudding mix between layers. Place cake in the fridge to keep cool.

Now for the Chocolate topping.

Melt 1/4 cup butter in microwave about 40 seconds.

Mix in 1/4 cup cocoa powder until combined.

Now mix in vanilla, and powdered sugar.

Add 1 tbsp of milk…add more or less to achieve your desired consistency.

Pull cake out of fridge and Ice the top with your chocolate icing. Place back in fridge or freezer until ready to eat.

Recipe via afewshortcuts.com

Muddy Buddies aka Puppy Chow aka Monkey Munch

• 9 cups Chex Cereal
• 6 oz Semi Sweet Chocolate Chips
• 1/2 cup creamy Peanut Butter
• 1 tsp Vanilla
• 1/4 cup butter or margarine
• 16 oz pkg of Powdered Sugar

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Measure out Cereal in LARGE bowl. Use the biggest one you have!
In a regular Microwave safe bowl place Chocolate chips, peanut butter, and butter.
Microwave on High for 1 minute until you can stir smooth.
Stir in vanilla.
Pour Chocolate mix over cereal and mix until coated.
Put about 2 cups powdered sugar in large ziploc bag.
Add about half of the cereal mix and shake….make sure bag is sealed before you shake!
Dump coated cereal on to a wax paper lined cookie sheet.
You could eat immediately or refrigerate first. It does taste better cold.

Recipe via afewshortcuts.com

Chocolate Chip Shortbread

Prep: 15 mins
Bake: 50 mis
Stand: 20 mins
Yield: 36 cookies

• 2 cups all-purpose flour
• Pinch of salt
• 2 sticks (1/2 lb.) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 3/4 tsp. vanilla extract
• 1 1/2 cups mini semisweet chocolate chips

1.)Preheat oven 10 325 degrees F. Whisk together flour and salt in a medium bowl.

2.) With a mixer, beat butter, sugars and vanilla until smooth. Reduce speed; add flour mixture in 3 batches. Stir in 1/2 cup chocolate chips. Press dough into bottom of a 9-by-13-inch pan. Bake until golden brown and firm, 45 to 50 minutes. Let cool on a wire rack for 10 minutes.

3.) With a sharp knife, cut shortbreat into 36 rectangles. Cool completely.

4.) Melt remaining chocolate in a bowl set over a pan of simmering water. Dip each cookie into chocolate; shake off excess. Transfer to waxed paper and let stand 10 minutes.

Per serving (2 cookies): 240 Cal., 15g Fat (9g Sat.), 28mg Chol., 1g Fiber, 2g Pro., 7g Carb., 14mg Sod.

Recipe via All You Magazine

Double-Chocolate Cupcakes

Prep: 10 mins
Bake: 20 mins
Serves: 6

• 1 cup all-purpose flour
• 1/4 cup plus 1 1/2 tsp. unsweetened natural cocoa powder (not Dutch process)
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 6 Tbsp. mayonnaise
• 1/2 tsp. vanilla extract
• 1/2 cup plus 1 Tbsp. sugar
• 1/3 cup miniature chocolate chips
• 1/2 cup heavy cream

1.) Preheat oven to 350 degrees F. Line a 6-cup standard-size muffin tin with paper or foil liners.

2.) In a medium bowl, whisk together flour, 1/4 cup cocoa powder, baking soda and salt. In a large mixing bowl, whisk together mayonnaise, vanilla and 1/2 cup sugar. Add 1/3 of flour mixture to mayonnaise mixture, then stir in 1/2 cup water. Fold in remaining flour mixture, stirring until batter is smooth. Stir in mini chocolate chips.

3.) Spoon batter into prepared muffin tin and bake until cupcakes are firm, 20 minutes. Let cupcakes cool completely in muffin tin.

4.) Combine heavy cream, remaining 1 Tbsp. sugar and remaining cocoa powder and whip with an electric mixer on high speed until cream just holds stiff peaks. Top each cupcake wiht whipped cream and serve.

Per serving: 398 Cal., 23g Fat (9g Sat.), 40mg Chol., 2g Fiber, 4g Pro., 45g Carb., 356mg Sod.

Recipe via All You Magazine

Chocolate-Almond Fudge Squares

Prep: 20 mins
Chill: 4 hours
Yield: 64 squares

• 1 lb. bittersweet or semisweet chocolate, chopped
• 3/4 cup heavy cream
• 1/2 tsp. vanilla extract
• Pinch of salt
• 1/2 cup sliced almonds, toasted

1.) Lightly oil an 8-inch square baking pan and line with waxed paper. Melt 12 ounces chocolate with cream in a bowl set over a pan of simmering water, whisking until smooth (do not let bottom of bowl touch water). Remove pan from heat; whisk in vanilla and salt.

2.) Melt remaining chocolate in another bowl set over same pan of simmering water, whisking until smooth. Pour plain chocolate into prepared pan and spread evenly. Refrigerate for 10 minutes.

3.) Spread chocolate-and-cream mixture over set chocolate. Sprinkle with almonds; gently press into chocolate. Let cool to room temperature, then cover and chill until firm, 3 to 4 hours.

4.) Run a sharp knife around pan edges. Turn fudge out onto a cutting board; peel away paper. Turn right side up and cut into 64 squares. Let stand at room temperature for a few minutes before serving.

Per serving: 103 Cal., 6g Fat (4g Sat.), 8mg Chol., 2g Fiber, 2g Pro., 10g Carb., 8mg Sod.

Mocha Cream Pie

Prep: 35 mins
Bake: 15 mins
Chill: 4 1/2 hours
Serves: 12

Crust:

• 14 oreo cookies
• Pinch of salt
• 2 Tbsp. unsalted butter, melted

Filling:

• 1 Tbsp. vanilla extract
• 1 Tbsp. instant espresso powder
• 2 cups half-and-half
• 3 oz. semisweet chocolate, chopped
• 1 oz. unsweetened chocolate, chopped
• 1/2 cup plus 1 Tbsp. sugar
• 1/4 cup cornstarch
• 1/4 tsp. salt
• 4 large egg yolks
• 4 Tbsp. unsalted butter, at room temperature

Topping

• 1 cup heavy cream, chilled
• 1 Tbsp. confectioners' sugar

1.) Make crust: Preheat oven to 350 degrees F. Place cookies and salt in a food processor and blend until cookies are ground. Pour in melted butter and pulse until crumbs are moistened. Transfer to a 9-inch pie dish and press crumbs evenly over bottom and up sides to form a crust. Bake for abut 15 minutes, until firm. Let cool on a wire rack.

2.) Make filling: In a small cup, combine vanilla and espresso powder until coffee has dissolved. Mix 1 cup half-and-half with both chocolates in a saucepan and place on stove over medium-low heat. Cook, whisking often, until chocolates have melted and mixture is hot, about 5 minutes (it may look graiy). In a large owl, whisk together sugar, cornstarch and salt. Pour remaining cup of half-and-half into sugar mixture and whisk until no lumps remain. Whisk in yolks.

3.) While whisking cornstarch mixture constantly, slowly pour in hot chocolate mixture. When both mixtures are combined, pour back into saucepan, place on stove over medium-low heat and cook, whisking constantly, until thickened and beginning to boil, 5 to 7 minutes. Pour hot pudding into a clean medium bowl, and stir in butter and reserved vanilla-coffee mixture. Cover with plastic wrap, pressing plastic directly onto surface. Let pudding cool at room temperature for 1 hour, then pour into pie shell, cover with a fresh piece of plastic wrap and refrigerate at least 3 hours.

4.) Make topping: A half hour before you're ready to serve the pie, pour heavy cream and confectioners' sugar into a chilled bowl and beat with an electric mixer at medium0high speed until firm peaks ffrm. Remove plastic from pie and spread whipped cream on top. Refrigerate for 30 minutes, then slice and serve.

Per serving: 350 Cal., 25g Fat (14g Sat.), 127mg Chol., 1g Fiber, 4g Pro., 30g Carb., 165mg Sod.

Recipe via All You Magazine

"Almond Joy" Cheesecake

Prep: 20 mins
Bake: 1 hour 10 minutes
Chill: 7 hours
Serves: 10

Crust:

• 1 1/4 cups chocolate graham cracker crumbs
• 1/2 cup sliced almonds
• 1/4 tsp. salt
• 4 Tbsp. unsalted butter, melted

Filling:

• 2 8-oz. packages cream cheese, at room temperature
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1/2 tsp. vanilla extract
• 1 cup canned cream of coconut
• 1/2 tsp. salt

Topping (optional):

• 1/2 cup canned cream of coconut
• 1/2 cup heavy cream
• 12 oz. semisweet chocolate, chopped
• Toasted coconut
• sliced almonds

1.) Preheat oven to 350 degrees F. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan, Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes. Cool on a wire rack. Leave foil on.

2.) Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.

3.) Bake for 1 hour, until filling is set but still a bit giggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.

4.) Lightly cover cheesecake with plaastic wrap and refrigerate until cold and firm, at least 6 hours.

5.) Make topping: Pour cream of coconut and heavy cream into saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill intil chocolate mixture has set, about 10 minutes. Run a sharpe paring knife around inside of pan; release sides. Slice and serve.

Per serving: 677 Cal., 53g Fat (34g Sat.), 142mg Chol., 5g Fiber, 11g Pro., 49g Carb., 470mg Sod.

Recipe via All You Magazine

S'mores Pudding

Prep: 15 mins
Cook: 10 mins
Serves: 6

• 3/4 cup sugar
• 6 Tbsp. cornstarch
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp. salt
• 5 cups whole milk
• 4 large egg yolks
• 1 tsp. vanilla extract
• 6 oz. semisweet chocolate, chopped
• 6 whole graham crackers
• 30 miniature marshmallows

1.) In a medium bowl, combine sugar, cornstarch, cocoa powder and salt. Whisk in 1/2 cup milk and egg yolks until blended and smooth.

2.) Pour remaining milk into large saucpan and bring to a simmer over medium-high heat. Whisking vigorously and constantly, pour about 2 cups hot milk into sugar mixture until blended. Pour mixture back into saucepan with remaining milk, whisking well.

3.) Reduce heat to medium and cook, stirring constantly, until smooth and thickened, about 2 minutes. Remove from heat and whisk in vanilla and 1/2 chocolate. Stir until chocolate has melted. Divide pudding among 6 1-cup ramekins or custard cups. Place remaining chocolate in a microwave-safe bowl and heat on high for about 30 seconds, stirring every 10 seconds, until melted.

4.) Place graham crackers in a ziplock bag; seal bag. Use a rolling pin to crush into crumbs. Sprinkle top of each pudding with graham crackers and 5 miniature marshmallows. Drizzle with melted chocolate and serve.

Per serving: 507 Cal., 20g Fat (11g Sat.), 169mg Chol., 5g fiber, 12g Pro., 77g Carb., 400mg Sod.

Recipe Via All You Magazine