Everyone's Favorite! Puppy Chow (Muddy Buddies)

Everyone has this recipe... I'm just really trying to get rid of all paper recipes!

9 cups Chex (we prefer Rice)
1 cup Semi Sweet Chocolate Chips
1/2 cup Peanut Butter
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Microwave chocolate chips, peanut butter, and margarine in a 1 quart microwaveable bowl, uncovered on High for 1 minute; stir. Microwave 30 seconds longer or until the mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in large bowl, stirring until evenly coated. Pour in large plastic baggie and add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool.

Grandma's Chocolate Delight

So good! Gram always makes this for Holidays (and when we go home to visit)!

This does take a lot of cooling in between stages, so give yourself plenty of time.

Crust

1. Preheat oven to 350 degrees
   
2. Mix 1 cup Flour and 1 stick Margarine (softened) together.
3. Add 1/2 cup chopped pecans, mix well
4. Press into 9 x 13 dish and bake for 20-25 minutes, until light brown. Allow to cool.

White Layer

1. Mix 8 oz Cream Cheese, 1 cup Powered Sugar, and 1/2 teaspoon Vanilla together.
2. Fold in 1/2 of a 16 oz container of Cool Whip.
3. Pour over crust and refrigerate for 1 hour.
   

Chocolate Layer

1. Cook 2 boxes of Chocolate Pudding with 4 cups of Milk.
2. Add 2 tablespoons of Butter as it cooks.
3. Allow to cool.
4. Pour over white layer.
5. Refrigerate for 1 hour.

Topping

1. Frost with remaining 1/2 container of Cool Whip.
2. Sprinkle with Chopped Nuts.
3. ENJOY!

Recipe by Grandma Jane

Aunt Lynn's Divinity

WOW....that's all I can say. This is defiantly a two person job.....but so worth it!

You will need a candy thermometer.

Don't try to make Divinity on a rainy day. It won't turn out because of the humidity

1. Place 3 Egg Whites in a large glass bowl and beat until stiff.
   
2. In a large saucepan over low heat add:

• 4 cups Sugar
• 1 cup White Karo Syrup
• 3/4 cup Water

3. Stir until sugar dissolves, then cook without stirring to 255 degrees.
4. Remove from heat and pour (beating constantly) in a fine stream into the beaten egg whites.
5. Continue beating until it holds shape and loses it's gloss.
6. Add 1 teaspoon of Vanilla.
7. Drop by spoonfuls on waxed paper. Allow to cool until room temperature.
8. Store in an airtight container with wax paper between layers. Can store for 2 weeks!

Some Variations I found on a website

Cherry-Nut Divinity: Fold in 1/2 cup of chopped, well-drained maraschino cherries with the chopped nuts before spooning out mounds.

Strawberry Divinity: After beating your egg whites to the soft-peak stage, sprinkle a package of strawberry gelatin over the egg whites and beat again at medium speed until all of the gelatin has been incorporated. Increase your mixer speed to high and begin to add the hot syrup and continue as directed above. Garnish with a slice of fresh strawberry.

Peppermint Divinity: After beating your egg whites to the soft-peak stage, add 1/4 teaspoon of peppermint oil to the egg white and continue to beat on high speed for another minutes. **You may also add 3 drops of red food coloring. Then begin to add the hot syrup and continue as directed above. Garnish each mound with finely crushed peppermint candies.

Chocolate Divinity: After cooled dip half of Divinity piece in melted Baker's Chocolate and let cool.

Recipe by Aunt Lynn