muddy buddy treats.

back to skoo, back to skoo.

i wonder how many muddy buddies and/or rice krispy treats i've consumed in my day.  omg so many.  how much did/do you loooove both of these confections? 

somebody in the world has definitely already put the two together, but the idea came to me a while back and i just had had had to make some.  i don't use pinterest, so i haven't seen or looked for something like this on the internets, but i'm sure there's a gaggle of other-cereal-treat recipes out there. 

i'm just

mindin' my own business

and

doing my thang

.

these little buddies remind me of getting a small pile poured on my teeny tiny elementary school desk on top of a brown paper towel.  most likely on somebody's birthday or liiike halloween or some special occasion day at school.  and then you'd hope that once your pile is all gone that you'd sneak over to the giant tub from which they came and gobble down another few handfuls.  gawd damn these are so good!  a classic!  and wow, too easy.

these photos are pretty hideous.  but beauty is in the eye of the beholder, eh?

not so cute.  buuuut...any pile of chocolatey, peanut buttery, crispy cereal swirled with creamy marshmallow goo is a friend of mine!

 in this photo, you can almost identify the components. ha!  

anyhoo.  believe you me, these are

scrumpdiddlyumptious

.  speaking of which, i saw

matilda the musical

last week with a couple of friends.  

matilda the movie

and

matilda the book

hold a very special place in my elementary school kid heart, so i was a little bit of a naysayer after seeing the musical.  i liked it, but you know how it goes when they make something you already love into something else.  those little kids are insanely talented, though.  mind-blowing talent! 

so like i was saying.  make muddy buddies and then make them into the likes of rice krispy treats. 

ummm..the next best thing is that the nuggets of buddies that fall off the edges after you cut these into squares...can then potentially become....MUDDY BUDDY TREATS CEREAL.  do you know what i'm saying??  a long time ago, i tried to make rice krispy treats cut into really small bits into

rice krispy treats cereal

(which was my ultimate fave as a kid), but the homemade variety simply does not work.  you need some sort of crazy factory glue/sealant that contains the cereal bites and doesn't allow the milk to instantly soggify it up into a disgusting pile of mush.  what the hell are they exactly putting in children's cereal?  haha.  whatever.  us 90's children ate the worst shit ever all the time, and we seem to be doing pretty okay.  kids today (i'm mainly looking at your average middle class seattle washington kid with foodie parents) don't know just how much healthier they eat than the generation just before them did.  boy, i ate a lot of crapola growing up.  i didn't know kale was a plant until like, college.  i just thought kale was a boy's name (hi kale young!).  i'm now reminded of this clip from

SNL's drunk uncle

 (1:40. lolz. can you put some goji berries in my dropbox, please?).

wow. i originally thought that i had next to nothing to say about these ugly pictures of muddy treats.  i recently noticed that when i start writing this kind of stuff at night when i'm getting sleeeeepy, i go off on totally weird tangents that actually probably only make sense to me.  dear diary... i like food. bye.

much too good for children. 

Muddy Buddy Treats

makes one 9x6 tray of treatz

Muddy Buddies:

(this recipe is cut in half from the standard Muddy Buddy recipe, aka enough to feed a classroom)

  • 4 1/2 cups Rice Chex
  • 1/2 cup chocolate chips
  • 1/4 cup creamy peanut butter
  • 1/4 cup coconut oil
  • 1/2 tsp. vanilla extract
  • 3/4 cup powdered sugar

Place cereal in large bowl and set aside.  In a heatproof bowl, microwave the chocolate chips, peanut butter, and coconut oil for one minute on high.  Add vanilla and stir until very smooth. 

Pour chocolate mixture over the cereal.  Gently fold it in with a spatula until all the cereal is coated.   Transfer the coated cereal to a large plastic freezer bag and add powdered sugar to the bag.  Seal the bag very tightly and shake until powdered sugar covers all the cereal as evenly as possible.   Spread on wax paper or parchment paper lined baking sheet, and let cool in refrigerator.  Store in airtight container in the refrigerator if saving for later.

for the TREATZ:

  • 2 TB coconut oil
  • 8 oz. marshmallows
  • have butter at hand in case of extra sticky/stubborn mallow (!!)

Melt 2 TB coconut oil in large pot on the stove over low heat.  Add marshmallows, and stir constantly on low until marshmallows are melted into a sauce.  If the mallow and coconut oil are sticking to the pan, add a tablespoon of butter to moisten.

Remove from heat, and work quickly.  Add about 3 cups of cooled Muddy Buddies to the pot.  Very gently fold and combine the cereal with the marshmallow sauce.  The mallow wants to cool and harden very quickly, so you should complete this step within 30 seconds or so.

Move the cereal/mallow combo to parchment or wax paper lined baking pan (one you'd normally use for brownies or Rice Krispy treats).  Mine was about 9x6 inches.  Using another sheet of wax paper, carefully press and spread the mixture evenly across the pan until the treats become compact and solid as a whole.  It will be messy and might look...not so pretty.  Lots of stray buddies will fall off (and probably end up in your mouf...it's cool).

Let the treats cool at least 5 minutes.  Flip entire pan onto a cutting board.  Spray a knife with cooking spray and cut the treats into squares.  Experience double-whammy nostalgia!

qp

skillet jalapeño cornbread & three bean jalapeño chili.

talk about jalapeño love.

i made this because my coworker had a boatload of peppers growing in her yard and she gave me a bunch o' jalapeños and a few pasilla peppers, too.  pete and i went down to her house one weekend to pick her hops that she had growing in her yard that she didn't want.  

double scooooore.

pete is out back brewing beer right this minute!  and i'm just reminiscing on this cozy chili and cornbread combo of yesterweekends...

now that it's september first, and it rained today, and i saw like one leaf fall from a tree...it's practically fall and i can make all the cozy comfort foods i want.

speaking of beeeeer, this here chili is made with some beer, and also goes great with beer on the sidelines.

and how!

 this grilled corn and grilled bell peppers were lying around from

taco night

we had that friday night. things like chili are so wonderful to make when you've got a bunch of random veggies and cans of things you need to clear out of the kitchen.  

i get such satisfaction out of using all the food i buy or somehow putting it all to good use.  throwing stuff out is so irritatingggggg, man.  but it happens all the time.

so, make yourself a big pot o' chili and have yourself a win-win-win kitchen situation on your hands.

[the third win is having oodles of leftover chili to eat for lunch and/or dinner the next few days.]

cornbread in a cast iron skillet is just so much more exciting and rustic than in your lousy ol' run-of-the-mill baking pan.  ha! what a snob! totally kidding...i would make cornbread in a pan. i would make cornbread with a man named dan.  i would forever make cornbread across the land. 

i just think the skillet looks cute in photos. obvi.  oh and also, heating the oil in the pan before putting the batter in makes the sides of the cornbread get all crispy and delicious while baking.  so it ain't all for looks.  pete taught me that.  i wish i could add a video of him talking about foods that "get all criiiiisssspppyyyyy."  he's real passionate about crisp.

chili is easy! throw all the stuff in there and let it simmer and jive.

this is my grandma's super duper old dutch oven.  i love it and love the color.  and love my grandma.

the chili will look like this with the tomatoes and beer still simmering.  extra soupy.  just gotta wait it out.

and now, look.  all iz ready to eat.

pac man cornbread, for ya?

i totally ate this on a muggy mid-august day and was sweating my face off and wondering what the hell i was doing suffering in the summer heat for chili.  now that i revisit the photos, i can't wait to make all sorts of versions of cozy chilis and cornbreads this fall and winterrrrrr.  

and, to boot, this is perfectly easy to make if you have people coming over.  crowd pleaser!

[i don't understand the phrase "to boot," but i say it all the time.  what is that about?! it always makes me think of brittany murphy in some movie where she says it.  rip. rip., britt.]

 now i would like to watch clueless with this chili on a rainy dayyyyeeee, please. 

"i not a mexican!"

love that lucy. she's the best.

Jalapeño Cornbread and Three Bean Jalapeño Chili

6-8 servings of chili

1 skillet of cornbread

3-Bean Jalapeño Chili

Ingredients:

  • 1 red onion, chopped
  • 1 yellow onion, chopped
  • 1 cup seeded and chopped fresh jalapeño
  • 1 28 oz. can crushed tomatoes
  • 6-12 oz. light beer (I used Rainier)
  • 2 fully-cooked chicken sausages (I use these ones from Trader Joe's. Best flava.)
  • 1 can red beans
  • 1 can garbanzo beans
  • 1 can black beans
  • fresh yellow corn
  • chopped bell pepper (I had grilled bell peppers and corn left over from taco toppings)

You can really just add anything you have that you like that would go well in a chili.  Yes meat, no meat...whateva!  It's all good. 

Instructions-

Add 2 tablespoons olive oil to a heat-proof stove top dutch oven or stock pot on medium heat.  Add both chopped onions to the oil and sautée for a few minutes just until they begin to soften.   Add the can of crushed tomatoes and beer and heat on medium-high until the liquid begins to slightly boil. Add the remainder of the ingredients and any spices you'd like.  Stir and reduce heat.  Let the chili simmer on medium-low for 30 minutes to 1 hour, or until mixture has thickened to the consistency of..... CHILI!

Serve with plain Greek yogurt or sour cream and chopped green onion. 

Jalapeño Cornbread

[Recipe adapted from

Simply Recipes

]

Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup plain Greek yogurt
  • 1/2 stick (4 TB) melted butter
  • 1/2 cup milk
  • 1 egg
  • 1 cup seeded and chopped jalapeño
  • 1/2 cup grated monterey jack cheese or cheddar cheese (or both!)
  • fresh yellow corn

Instructions-

Heat 1 tablespoon of vegetable or canola oil in a skillet at 400 degrees F.  In a large bowl, whisk cornmeal, flour, baking soda, and salt.  In separate bowl, mix yogurt, milk, and egg together.  Add wet ingredients to dry ingredients and fold together with a spoon.  

Add chopped jalapeños, shredded cheese, melted butter, and yellow corn kernels.  Mix just until combined.

Carefully remove the skillet from the oven, making sure there is not too much oil before adding the cornbread batter to the skillet.  Smooth the batter with a spatula or spoon and place back into the oven for 20-25 minutes until golden brown.

Let skillet cool for 5-10 minutes.  It's hot hot hot!  Cut into slices and serve with butter.  Enjoy!

qp