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Easter Muddy Buddies #EasterRecipes

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If you’re hosting an Easter, or even Spring celebration, you need to make these Easter muddy buddies. They are just so festive. You should probably even make a double batch. They are that good and they will go fast. You use a whole box of either rice Chex or corn Chex, you need 9 cups. Those boxes a slightly more than what you need so I just used the whole box (I divided it evenly) so I didn’t have any leftover because it wasn’t even enough for a bowl of cereal.

Now, of course, you can use any color candy melts you prefer but have a stash and used yellow and lavender. Use any pastel colors for spring, green, lavender, yellow, pale blue or pink. Something that coordinates with the pretty M&M’s. You could also swap out the colors for different holidays or occasions such as July 4th, Christmas, Hanukkah and graduation. The hardest part is waiting for the mix with the candy melts to set. Once set gently break big clumps apart. I also used my hands to mix each batch. I have food safe gloves to keep the mess at a minimum.

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Easter Muddy Buddies

Ingredients

  • 9 Cups Chex Cereal
  • 1/2 cup white chocolate chips
  • 1/4 cup peanut butter
  • 2 tablespoons butter
  • 1/3 cup powdered sugar
  • 1 cup Wilton Lavender Candy Melts
  • 1/2 cup Wilton Bright White Candy Melts
  • 1 cup Wilton Yellow Candy Melts
  • 1 cup Easter M&M's

Instructions

  1. Place 3 cups cereal in 3 separate medium sized bowls and set aside.
  2. In a microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for one minute and then stir until melted and smooth.
  3. Pour peanut butter mixture over one of the bowls of cereal and mix until evenly coated.
  4. Place the cereal mixture in a seal-able food storage bag and add the powdered sugar.
  5. Shake the bag until well coated then spread the cereal out on a baking sheet and allow to cool.
  6. Melt the yellow candy melts in a bowl according to package directions. Stir until smooth then pour over a bowl of cereal each and stir until evenly coated. Spread the cereal directly out onto separate baking sheets and allow to cool. Melt the lavender and white candy melts together in a bowl according to package directions.
  7. In a bowl mix the three cereal mixtures along with the chocolate eggs.
  8. Store the muddy buddies in an airtight container.
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muddybuddypin

This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Thursday

In case you missed them, here’s Monday, Tuesday, and Wednesday’s #EasterRecipes

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Wednesday

Original Chex Mix – Memories of Christmas

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The Original Chex Mix
The Original Chex Mix

My Mom always made this EVERY holiday season. Since she’s no longer able, it’s now my job because it’s not only a family favorite, it’s a family tradition.I love it, my boys love it, neighbors and friends love it, my husband does not love it. More for us!

My brother, Craig, who was visiting last week enjoyed a good deal of it and I sent the rest on the plane with him as a snack. I bet the people sitting around him were jealous.

This recipe is my Mom’s that she clipped, possibly from a magazine too many years ago to mention. It’s in a journal type book with other clipped and hand-written recipes I will treasure until the end of my days. This particular clipping is worn, the page in the book actually detached but now repaired by me so it doesn’t get lost. There’s even a torn piece of paper with Chex Mix written on it as a makeshift bookmark so it’s easily found. Plus, her notes are invaluable.

Many many not know that the Original Chex mix did not have bagel chips or pretzels or anything else than what’s here. I know, my Mom’s been making this for close to 40 years, if not longer. In recent years there have been boatloads of recipes with Chex but, to me, this original is best. My Mom made one substitution and that was garlic powder for the seasoned salt. When my Dad was put on a salt-free diet, she made the substitution. I don’t even remember it the other way. Oh and it’s Chex Party Mix, not just Chex mix. Perfect for any party. It’s also great for hostess gifts, treats in your cookie tin and an after school snack.

Use a 9 x 13 inch pan it’s easier to stir with higher sides.

Chex Party Mix

6 tablespoons margarine

1 teaspoon garlic powder

4 teaspoons Worcestershire sauce

2 cups Chex Corn cereal

2 cups Chex Rice cereal

2 cups Chex Wheat cereal

1 1/2 cups mixed nuts

Melt margarine and pour into 9 x 13 inch pan. Stir in garlic powder and Worcestershire sauce. Add Chex cereals and nuts, stirring until all pieces are coated. Heat in 275 degree oven for 45 minutes, stirring every 15 minutes. Spread out onto absorbent paper towel to cool.

Makes 7 1/2 cups.

Strawberry Muffins with Streusel Topping

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Strawberry Muffins with Streusel Topping

The strawberry is one fruit everyone in my family likes. This strawberry streusel muffin recipe is one of my family’s favorites! From the first time I made these, a few years ago, we were hooked. I make them a couple of times during strawberry season with the best berries Florida has to offer! Florida strawberry season falls in the winter months and we often take time at the end of the season to head over to nearby Plant City to pick our own red, juicy berries. It’s a great family event and quality time spent together on a weekend day. After picking for a couple of hours, we end up with a few flats and I come home eager to make freezer strawberry jam, strawberry ice cream and any other strawberry recipe I can get my hands on. Many of the berries end up being frozen for later use in smoothies, milkshakes and more. Frozen berries are a good choice to make my strawberry sauce which is perfect over toasted pound cake or vanilla ice cream or a combination of both.

I found this recipe in a cookbook dedicated to the luscious red berries – Simple Strawberry Sensations! by Laura York, a former meteorologist in the Tampa Bay area. Every recipe in her cookbook uses strawberries. Over time, you’ll see I’ll post other recipes from this book.

But first, let’s talk about these muffins. Although they are a bit involved to make they are well worth the effort. Originally the recipe called for sliced strawberries but, after making them a couple of times, I decided to chop them. The muffins tend to fall apart when the berries are sliced, especially if the berries are big, which is often the case with Florida strawberries. The smaller berry pieces really work better at keeping the muffin together. Serve these muffins for breakfast, brunch, on a buffet or as an accompaniment to an breakfast quiche. For a different twist on the icing, substitute lemon or lime juice for orange juice.

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Strawberry Muffins with Streusel Topping

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 dozen

Ingredients

  • For the muffins:
  • 2 cups flour
  • 1/3 cup sugar
  • 1/3 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1/2 cup half and half
  • 1 1/2 cups strawberries, hulled and chopped
  • 1 tablespoon orange zest
  • For the streusel topping:
  • 3/4 cup pecans, chopped
  • 1/2 cup light brown sugar, packed
  • 1/4 cup flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons orange zest
  • 2 tablespoons butter, melted
  • For the orange glaze:
  • 3/4 cup powdered sugar
  • 1 tablespoon plus 1 teaspoon orange juice

Instructions

  1. Make the muffins:
  2. Preheat the oven to 350 degrees F.
  3. In a medium bowl sift together the flour, sugar, brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
  4. In a small bowl combine the egg butter and half and half. Mix well. Pour the egg mixture into the flour mixture and stir just until moistened. Fold in the strawberries and orange zest. Spoon into 12 greased muffin cups.
  5. Make the streusel topping:
  6. In a small bowl combine the pecans, brown sugar, flour, cinnamon, nutmeg and orange zest. Mix well. Stir in the butter and mix well. Sprinkle evenly over the muffins. Gently pat mixture into muffin batter to help make it stick.
  7. Bake for 20 to 25 minutes or until golden brown. Remove from oven and cool completely on wire rack.
  8. Make the orange glaze:
  9. In a small bowl combine the powdered sugar and orange juice, mixing well. Drizzle glaze over cooled muffins and ENJOY!
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