Easy Chocolate Pudding

1/2 cup sugar
1/3 cup cocoa powder
3 tbsp cornstarch
2 cups half-and-half
1 tsp vanilla

Whisk dry ingredients in a saucepan, then whisk in the half-and-half. 

Cook over medium heat, stirring constantly, until it simmers and thickens.

 Remove from heat, stir in vanilla, pour into bowls, and chill for at least 2 hours.

Peanut butter popcorn (Easy)

1 bag of microwave popcorn, popped (discarding old maid kernels)

1/4 c honey or maple syrup

3 TBS creamy peanut butter

dash of salt

1/4 tsp vanilla

Melt sweetener and pb in microwave or in a small pan on the stove. Stir to combine, add salt and vanilla. Spread popcorn onto a cookie sheet. Pour pb mixture over popcorn, coating as best as possible.

Bake at 250 for 5-10 minutes

No-Bake Peanut Butter Cups

1/3 c coconut oil

1/3 c peanut butter (natural smooth)

1/3 c pure maple syrup

1/3 cocoa powder

1/2 tsp vanilla extract

pinch of salt

3/4 c of coconut or quick oats (optional)

PB Mixture

1/3 c peanut butter

1 TBS maple syrup

1/2 - 1 tsp coconut oil

Line 12 cup muffin tins with liners.

For Chocolate mixture in a medium glass bowl add coconut oil, peanut butter, maple syrup and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until mixture is melted and smooth.

Stif in the vanilla, salt and coconut. Scoop the mixture evenly into the liners.

Refrigerate while making the peanut butter topping.

For the PB mixture, in a small bowl, add the PB, maple syrup and coconut oil. Microwave until melted and smooth (don't overheat).

Spoon the PB on top of the chocolate mixture.

Refrigerate until set.

Store in fridge or freezer.

Muddy Buddies

9 cups Rice, Corn or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla

1 1/2 cups powdered sugar


Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

For other Chex recipes go to https://www.chex.com/

Protein balls

Ingredients

• 1 cup rolled oats
• 1/2 cup natural peanut butter
• 1/3 cup honey
• 1/4 cup chopped dark chocolate

• 2 tablespoons flax seeds
• 2 tablespoons chia seeds
• 1 tablespoon protein powder

Directions

1. Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
2. Scoop chilled mixture into balls. Keep cold until serving.

No-Bake Energy Bites

1 cup peanut butter
2/3 cup honey
2 cups oatmeal
2 cups coconut flakes
1 1/2 tsp vanilla
1 cup wheat germ
1 cup white chips

Mix together peanut butter and honey.  Then mix all until combined.  Chill in the refrigerator for 30 minutes.  Roll into balls and enjoy.  Can be kept in refrigerator for up to a week.

We ate them all the first day so that was unnecessary information.  This is the doubled recipe.  You can replace any of the ingredients for something else.  The original recipe called for ground flaxseed instead of wheat germ and mini chocolate chips.

Popcorn on the Stove

Do you have popcorn in your food storage?  Here's how to pop it without an air popper.

4 qt pan with a lid
2 Tbs oil
1/2 cup of popcorn kernels

Heat oil on medium high and add kernels.  Cover. Shake the pan a few times as it heats up to keep it from burning.  Keep covered and allow to pop until the popping slows to every 3-5 seconds.  Shake occasionally to prevent burning.  Remove from heat and carefully remove lid.  The steam will be very hot!  Add seasonings or use in your favorite caramel corn recipe or my peanutbutter popcorn recipe.
Make 3 quarts popped corn.

Chocolate Covered Pretzels

20 ounces pretzels
1 Tbs heavy cream
2 C semisweet chocolate chips

Melt chips and cream in double boiler over low heat, stirring constantly.
Dip pretzels one at a time quickly to coat while mixture is still very warm.
Place pretzels on wax paper to set and cool.

Grasshopper Guts

3 c chow mein noodles
1 c peanuts
6 oz butterscotch chips
½ c chocolate chips

Melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts, chocolate chips and chow mein noodles. Drop by teaspoonfuls onto wax paper and refrigerate. Makes 30.

Golden Grahams S'Mores

3/4 c light corn syrup
3 Tbs margarine
1 pkg milk chocolate chips
1 tsp vanilla
9 c Golden Grahams cereal
3 c mini marshmallows

Grease 9x13 pan. Heat corn syrup, margarine and chocolate chips to boiling in a 3 quart saucepan, stirring constantly. Remove from heat.; stir in vanilla. Pour over cereal in large bowl; toss until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm at least 1 hour. Cut into 2” squares. Makes 24.

Peanut butter Popcorn

2 bags popcorn or 3 qts
½ c honey
½ c sugar
½ c corn syrup
1 c peanut butter
1 tsp vanilla
1 c peanuts (optional)

Remove old maids by letting them fall to bottom of bowl and lift out popcorn. Combine sugar, honey, and corn syrup in saucepan. Bring to a boil; stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Pour over popcorn, stirring to coat well.

Granola Bars

1/4 c. peanut butter
1/3 c. melted butter
1/2 c. brown sugar
1/4 c. light corn syrup
1/4 tsp. vanilla
3 c. quick oats
1 c. rice crispies
1/2 c. almond chunks or Peanuts
Stir together first five ingredients. Then add the rest. Press firmly into a greased 9x13 pan with the bottom of a cup. Bake at 400 for 12-14 minutes or until edges are golden. Cool before cutting into bars.

Candy Cane Popcorn

5 quarts of popped popcorn, microwave buttered style
2 c. peanuts, salted
3 c. miniature marshmallows
1 ½ c. small spiced gumdrops (red and green)
1 c. margarine or butter
1 1/3 c. sugar
½ c. light corn syrup
1 tsp. Vanilla

Mix popcorn, peanuts, gumdrops, and marshmallows in large bowl. In medium saucepan, melt margarine, and add sugar and syrup. Bring to a boil, stir and simmer for 3 minutes. Add vanilla, and blend well. Pour over popcorn mixture. Mix well. Let stand 2 minutes. Make into balls or let cool on a cookie sheet and break into pieces.