Red Velvet Muddy Buddies and Red Velvet Sugar Cookie Bars {recipe}

Happy Valentine’s Day! If you are looking for a last minute treat for tonight..or fun for any other day as well, you are in the right place! For whatever reason, red velvet has been deemed as a Valentines Day treat. I’m guessing it is the wonderfully red color that it brings, but maybe there is a much more meaningful story behind it all ;) In any case, I LOVE it! I wanted to share 2 recipes we’ve recently tried that are tasty and will make your loved ones feel special!

These Muddy Buddies are a fun change from the chocolate/peanut butter variety (although that will always be my favorite kind). They are festive and fun, and I’m sure you won’t have trouble finding someone to help you gobble these on down!

Valentines is such a fun holiday. I love spoiling the hubs, but love that the kids can get so into things as well. My Kindergartener is extremely excited to give Valentines to all his buddies in class.

These muddy buddies are a perfect snack for this month. Red Velvet is one of my favorite cakes, and so I knew I’d like this recipe. It did not disappoint. Make yourself up a batch…it only takes 10 minutes and well worth the effort!

Red Velvet Muddy Buddies

5 C. Rice Chex cereal
¾ C. white chocolate melts or chips
¼ C. chocolate melts or chips
2 oz cream cheese, room temp
1½ Tbsp. milk
1 C. Red Velvet Cake mix
½ C. powdered sugar
Valentines colored M&M’s or other candies
Heart sprinkles for extra decoration and cute-ness

Measure out Rice Chex cereal and place into a large bowl. Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid.

Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth. Stir in cream cheese and milk (the chocolate will get thicker, but it’s okay) Pour chocolate over Rice Chex cereal and stir until coated.

Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated. Dump onto a cookie sheet and let cool. Mix with extra colorful candies and serve!

NOTE: Because of the cream cheese, keep in the fridge if you won’t be eating them that day. You can also omit the cream cheese all together if you wish…if you do that, you don’t need the milk either!

Recipe Source: Key Ingredient

Next up, some yummy sugar cookie bars.  They are GREAT!  They match the classic pairing of red velvet with a cream cheese frosting that is just perfect!

Red Velvet Sugar Cookie Bars

3⅓ cups flour
¼ cup unsweet­ened cocoa
½ teaspoon salt
1 teaspoon bak­ing pow­der
1 cup but­ter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons (one 1-ounce bottle) red food coloring
Cream Cheese Frosting:
2 8 Oz cream cheese, softened
½ cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.

In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!

Recipe Source:  The Recipe Critic


Happy Day ‘o Love to you all!


Creamy Honey Mustard Dressing and Dip {recipe}

I LOVE Superbowl food!  My hubby’s team is still in the running to make it to the Superbowl, and every week I find myself making football munchies to snack on during the game as he cheers them on.  Don’t get me wrong, I love me a good buffalo wing or any other deep-fried delicacy, but I feel like I need to get some crunchy veggies on my plate as well to make me feel a bit better about the other things on my plate.  Not to mention this is the time of year when I’m sure you are all trying to lighten things up a bit.  

So here’s a recipe you can take to your next football-watching party and not feel the least bit bad about it…and it is delicious!  Try it with veggies, chicken tenders (if you are in the mood for deep-fried deliciousness), or even on top of a salad for a change from the usual old ranch ;) And lets face it, homemade is ALWAYS better than the bottled variety!

To download recipe, click on the picture, then right click to save or print.


Recipe Source:  Jamie Cooks It Up


Salted Graham Cracker Toffee {recipe}

I love it when a recipe finds its way to me, instead of me having to search it out. I like it even better when the recipe comes from someone that has very similar tastes to my own, so I know I’ll love it! My aunt texted me this recipe and said we needed to try it immediately, so I did…and it is awesome! It is a little different from the saltine cracker version that I have seen plastered all over Pinterest, and in this case…different is AWESOME! 

Be warned, though. When you start consuming this stuff, you will not stop until the entire pan is gone! So be prepared to give some of it away as soon as it is ready :) Enjoy!

Salted Graham Cracker Toffee 

14 whole graham crackers (I used the honey-flavored kind) 

1 bag (8oz) toffee bits 

1-1/2 c. coarsely chopped toasted natural almond (I had sliced ones…they work fine) 

1/2 c. sugar 

 1 c. (2 sticks) unsalted butter
3/4 c. (4oz.) bittersweet chocolate, chopped, or chocolate chips (I used semi-sweet) 

3/4 tsp. coarsely ground salt 

 Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil. Lay graham crackers in a single layer across foil with their edges touching. Sprinkle toffee bits and almonds over graham crackers. In a saucepan, bring butter and sugar to a boil over medium-high heat. Reduce heat and cook at a rapid boil, swirling pan occasionally, for 2 minutes or until mixture becomes syrupy. Immediately pour over graham crackers.

Bake until topping is bubbly, about 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over top.

 With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely and store in an airtight container.


Source: aunt Trish


britni (My Recipe Box)

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