Mel's Kitchen Puppy Chow

2 c semisweet chocolate chips
1 1/4 c peanut butter
6 T salted butter
1 t vanilla
10 1/2 to 11 cups rice or corn chex (12 oz box) 
2 1/2 c powdered sugar
2 T cocoa powder

Combine chocolate chips, peanut butter, and butter and melt together. Stir in the vanilla. 

Place the cereal in a very large bowl, and pour the chocolate mixture over it. Let the cereal rest for 5-10 minutes, ging from wet and shiny to sticky. 

Whisk together the powdered sugar and cocoa. Put cereal mixture in a large paper bag, sprinkling the sugar mixture on top. Shake shake shake! 

 Scotcharoos
a la Salt and Baker

1 c light corn syrup
1 c sugar
1 c creamy peanut butter
5- 5 1/2 c Rice Krispy cereal

Topping: 
1 c butterscotch chips
1 c chocolate chips

In medium saucepan over medium low heat, stir the Karo syrup and sugar until it is no longer grainy. Do not let this mixture come to a boil. Once the mixture is hot, almost boiling, remove it from the heat and stir in peanut butter. Pour the hot mixture over the cereal, in a separate bowl. 

Transfer the mixture to a greased 9x13 baking dish and spread into an even layer. 

In a medium bowl, melt the butterscotch and chocolate chips. Pour the melted mixture over the cereal mixture. Let set- I use the fridge. 

 Waffle Cookies

Peanut Butter Bars

3 T butter
1 c peanut butter
1/2 c Graham crackers
Less than 1 c powdered sugar

1 c chocolate chips
1/2 t coconut oil or butter

Brown butter until frothy and it smells nutty. Turn off the heat, and add peanut butter. Fold in crackers and sugar. Press into an 8x8 pan.

Melt chocolate and oil together. Pour over mixture. Refrigerate 1 hour.

Grand Floridian Chocolate Chip Cookies
Disney website

2 1\2 c flour
1 t baking soda
1\2 t salt
10 T butter (1 1\4 sticks)
1 c packed brown sugar
3\4 c powdered sugar
2 eggs
2 t vanilla
12 ounces semisweet chocolate chips

Preheat oven to 330°
Sift flour, salt and baking soda in large bowl and set aside.
Combine butter and sugars and cream until fluffy.
With mixer running, add eggs one at a time, then add vanilla. Mix until combined, scraping sides of the bowl.
Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
Scoop 1 tablespoon dough for medium cookies, 2 tablespoons for large onto ungreased baking sheet.
Bake until lightly golden, 10-12 minutes for medium, 12-14 minutes for large.

Ty's Puppy Chow Recipe
(The Not Stupid version)

1 box regular Rice Chex (12 oz)
1 1\2c semisweet chocolate chips
3\4 c peanut butter
6 T unsalted butter
1 1\2t vanilla
2 1\2c powdered sugar

You know the drill, melt butter, chocolate and peanut butter. Add vanilla. Pour over cereal, toss in bag with powdered sugar.

Note: Ty was annoyed at the recipe saying to only use 9 cups. That leaves 2 more cups of cereal. Use the whole box!
I disagree on unsalted butter. Use the salted, delicious kind.

Nutella Puppy Chow

1/2 cup butter
1 1/2 c chocolate chips
1 c Nutella
12 oz cereal (I like mixing cinnamon and corn, or honey nut)
2-3 c powdered sugar

Melt butter and chocolate chips. Remove from heat and stir in Nutella. Pour over cereal to coat evenly. Toss in paper bag with powdered sugar.

Pumpkin Spice Puppy Chow

5 cups of chex cereal (I like to mix rice and cinnamon) 

10 oz vanilla almond bark

2 T cinnamon

1 t nutmeg

1 t cloves

1 t allspice

1 t allspice 

1 c powdered sugar

Melt the almond bark on the stovetop, or in 30 second intervals in the microwave. Add all the spices in- you can eyeball it, i try for about 3-4 Tablespoons of whatever I have on hand. 

Pour over cereal and mix, then immediately toss in paper bag with sugar. 

I love to serve it with candy corn in it.  

Snickerdoodles
a la ME

1 cup butter
1 1/2 c sugar
2 large eggs
2 t vanilla
2 3/4 c flour
1 1/2 t cream of tartar
1/2 t baking soda
1 t salt

Cinnamon/sugar mixture
1/4 c sugar
2 T cinnamon

Preheat to 350

Cream butter and sugar for 4-5 minutes until light and fluffy. Add eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, soda and salt until just combined.
If time allows, wrap the dough and refrigerate fir 20-30 minutes.
Drop in cinnamon and sugar recipe and coat well. Use a spoon to coat for a second time.
Bake for 9-11 minutes.

Cinnamin swirl apple pie

1 box pie crusts, or make your own!
1/2 c + 2T sugar
2 t cinnamon
2 T butter, melted
2 T finely chopped pecans
6 c thinly sliced peeled apples
2 T flour
1/4 t salt

Press one pie crust into 12in pie pan. Keep in fridge until ready.
Mix 2T sugar and 1/2 t cinnamon. Roll out second crust to a 13x9 rectangle. Brush with 1T melted butter, and sprinkle with sugar mixture and pecans. (I also added brown sugar to make it more cinnamon roll like). Starting on the long side, roll tightly into a log and seal the ends. Refrigerate until firm, about 30 minutes.
Mix apples, 1/2c sugar, 1 1/2 t cinnamon, flour and salt until combined. Pour into empty pie shell.
Cut dough log into 40 slices. Brush top of pie with remaining melted butter.
Loosely cover with foil. Bake at 425 for 20 minutes. Uncover, and bake an additional 25 minutes until edges are golden brown and juices are bubbling.
Cool 2 hours before serving.

Never Fail Chocolate Cake
a la Mom

1/2 c shortening
2 c sugar
2 eggs
1 c milk
1 T vinegar
2 t soda
1/2 t salt
6 T cocoa
2 1/2 c flour
1 c boiling water

Cream shortening and sugar. Add eggs and beat well. Add vinegar to milk. Sift together dry ingredients. Alternate milk with dry ingredients to creamy sugar. Mix well. Add the boiling water. Stir in well. Batter will be very thin, but don't add more flour.
Bake 350 for 45-55 minutes. I love using a bundt pan!

Baked Chocolate Frosting

6 T canned milk
4 T cocoa
1 cube butter (1/2 c)
1 t vanilla
4 c powdered sugar
1 c nuts, optional

Boil milk, butter and cocoa in a heavy pan until bubbly. Remove from heat, and stir in vanilla, sugar and nuts until smooth. Pour over a hot cake. Eat the rest with your fingers, and try to stop before you feel sick!

Grandma's Sour Cream Sugar Cookies
a la mom

1/2 c shortening
1 c sugar
1 egg
1 t vanilla
2 2/3 c flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1/4 t nutmeg
1/2 c sour cream

Blend sugar and shortening, add egg and vanilla. Mix together dry ingredients, and alternate with sour cream.
Not necessary to chill. Roll out and bake 350 for 8-10 minutes.

Sopapilla Cheesecake
a la Noell

2- 8 oz pkgs cream cheese, softened
1 c sugar
1 t vanilla
2- 8 oz cans of refrigerator crescent rolls
3/4 c sugar
1 t cinnamon
1/2 c butter
1/4 c honey

Preheat oven to 350. Prepare a 9x13 baking dish with cooking spray.

Beat the cream cheese with 1 c sugar and vanilla extract in a bowl until smooth.

Strawberry Cream Cheese Icebox Cake
a la Karissa

2 pounds strawberries
2 sleeves graham crackers
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
2 3.4 oz packages instant cheesecake flavored pudding
3 cups milk
1 12 oz carton cool whip, divided

Clean slice strawberries about 1/4 in thick and set aside. Line the bottom of a 3 quart 9x13 with graham crackers (using about 6-7 whole crackers).
Combine cream cheese and sweetened condensed milk and beat with mixer until smooth and creamy. add pudding mixes and milk, and continue mixing on low or 4-5 minutes or until mixture starts to thicken. Fold in 2 cups of whip cream until smooth.
Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries on top of the cream cheese mixture. Top with another layer of graham crackers. Cover with remaining cream cheese mixture and another layer of strawberries. Cover and refrigerate 6-8 hours.
When ready to serve, pat down strawberries if they are too moist. Add the rest of the cool whip. Crush the rest of the graham crackers and sprinkle over the top.

White Chocolate Lasagna
a la Karissa

1 large container cool whip
1 c powdered sugar
1 white chocolate bar
1 package Golden Oreos
6 T butter, unsalted
1/2 c butter and melted
3 cups milk
1 8 oz cream cheese
2 3.9 oz pks white chocolate or vanilla instant pudding

Crush your Oreos and add in 6 T melted butter. Mix until well combined. Press into the bottom of a 9x13 pan very evenly.
Blend cream cheese, butter, powdered sugar, and 1/2 of the Cool Whip. Blend well and spread over your Oreos.
In another bowl, make your pudding by adding milk to the pudding mix. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the rest of your Cool Whip, and add white chocolate shavings. Refrigerate at least 1 hour before serving.

Mom's Amazing Cinnamon Rolls
a la mom

2 c scaled milk
1/2 c warm water
2 T yeast
1 c sugar
1 1/2 t salt
3 eggs, beaten
1 1/2 cubes melted butter
2 1/2 lbs flour

3/4 c butter
cinnamon
brown sugar

Dissolve yeast in warm water, sprinkle on a bit of sugar. Heat milk, pour in mixer. Add eggs, salt and melted butter. Add yeast. Gradually add flour until all mixed in. Mix for about 7 minutes. Let rise until doubled.

Roll out 12 inches wide then roll long. spread with butter, cinnamon and brown sugar. Roll up. Cut into 1 in slices with thread. (Note: you can add raisins before you roll, if you like little bits of poison in your rolls).

Bake at 350 for 25-30 minutes.

Frosting:

1 cube butter
1 lb powdered sugar
1/2 t vanilla
1/4 c milk

Mix well together. Frost when cool.

Marshmallow Popcorn

1/2 c butter
2- 10 oz bags mini marshmallows
3 bags microwave popcorn
food coloring, if wanted

Melt butter in a large pan over low heat. Add in marshmallows until melty and gooey. Add food coloring, if desired.
Pop the popcorn, and remove any unpopped kernels. Pour over popcorn and mix until all pieces are coated.
Enjoy!

Aunt Julie's gingerbread
a la Aunt Julie

4 c flour
2 t baking soda
1/2 t salt
3 t cinnamon
2 t ginger
1/2 t cloves
1 c shortening
1 c sugar
1 c molasses
1 egg

Beat shortening, sugar and molasses until light and fluffy, then add egg and dry ingredients.
Refrigerate 2 hours. Bake at 375 for 6-8 minutes, then cool 1-2 minutes.

Butterfingers
a la Mom

1 cup butter
1 c sugar
1 c brown sugar
2 eggs
1 c peanut butter
1 t soda
1/2 t salt
2 t vanilla
2 c flour
2 c oatmeal

cream butter and sugars, add eggs, then peanut butter. whisk dry ingredients together, and add to mix.
bake 350 for 12-15 minutes in a cookie sheet pan, all pressed flat. let cool completely. spread a layer of peanut butter, then chocolate frosting. i prefer crunchy pb.

Frosting:
1/4 c cocoa
1/2 cup butter
1/4-1/3 c milk
2 2/3 c powdered sugar

Pumpkin Roll 
a la Grandma Sue

1/4 c powdered sugar (to sprinkle on towel)
3/4 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 c sugar
2/3 c Libby's pure pumpkin
1 c walnuts

Filling:
1 8oz package cream cheese
1 c powdered sugar
6 T butter
1 t vanilla

Preheat to 375. Grease 15x10 inch jelly-roll pan and line with wax paper. Grease and flour paper. sprinkle a thin, cotton towel with powdered sugar.
combine flour, powder, soda, cinnamon, cloves and salt in small bowl. beat eggs and sugar in mixer until thick. add in pumpkin and beat again. stir in flour mixture. Spread evenly into pan, and sprinkle with nuts, if desired.
Bake for 13-15 minutes. immediately loosed and turn cake onto prepared towel. carefully peel off paper. roll up cake and towel together and cool on wire rack.
for the filling: beat cream cheese and powdered sugar, butter and vanilla until smooth. carefully unroll cake and spread mixture. reroll cake, and tightly wrap in plastic wrap and refrigerate at least an hour.