Along with the Puppy Chow, this Cake Batter Dip was another snack Carson and I made for the Bachelorette finale and it was SO GOOD! My friend Katherine had made it a week or so ago and told me how good it was, so we decided to make it too. Here’s how!
- box of Funfetti cake mix (or any other flavor)
- a tub of Cool Whip
- three individual cups of plain yogurt
- Nilla Wafers for dipping
All you have to do is stir together the cake mix, the Cool Whip, and the yogurt and it’s ready to eat! So simple! Ours was about the consistency of canned icing, but you could alter the amount of Cool Whip and yogurt if you want it to be a little thicker or thinner. Eat it on Nilla Wafers or animal crackers or whatever else you would like. It’s delicious! And it isn’t too sweet, so you can eat lots of it 🙂 Make sure to keep it in the refrigerator though.
Next time I want to try it with a Devil’s Food cake mix and Carson thought brownie mix would probably be good too. Yum! Katherine had a good idea and made hers with greek yogurt. Getting protein from something that tastes like cake batter? Works for me!
My friend Carson and I started a tradition last summer of making a big batch of this Puppy Chow to eat while we watched the Bachelor each week. Yes, I know… the Bachelor and Bachelorette are mostly fake, dramatic, kinda trashy TV shows, but we get excited about watching them anyways. Luckily, our Puppy-Chow tradition continued on this summer with the Bachelorette! For the finale last week we went all out and made three snacks instead of the typical one, but we made sure to have the Puppy Chow among them!
I know almost everyone has heard of Puppy Chow (aka Muddy Buddies) and the recipe is on the box of Chex cereal, but over the past few summers Carson and I have perfected it. Here are some tips to make your Puppy Chow even better!
- The original recipe doesn’t have quite enough chocolate and peanut butter coating, so we use almost a whole bag of milk chocolate chips and a big scoop of peanut butter to make sure there’s lots of the good stuff. The more the merrier!
- Just use the whole box of Chex… who eats the last little bit that doesn’t get put in the recipe anyways?
- I usually leave out the vanilla. It’s one less ingredient and I really don’t notice if it’s not there.
- We melt the butter, chocolate, and peanut butter in a huge pot on the stove and add the cereal to the giant pot instead of microwaving it and pouring it on the cereal in a bowl. I definitely don’t have a bowl big enough to stir all of that in.
- Stirring… This is the hard part and Carson and I always try and make the other person do it. Even though the pot is big enough, we always feel like we’re crushing the cereal and yes, Puppy Chow crumbs are quite tasty, but we prefer the big pieces. This is how we stir the cereal into the chocolate and peanut butter: add about half the cereal to the pot, tilt the pot towards you a little bit and run your spatula around the outside of the pot. It sort of spins the cereal like clothes in a dryer and coats it without smashing it! The same method works for adding the powdered sugar.
Hopefully these hints are helpful in making your next batch of Puppy Chow. If you’ve never had it before, definitely make it, but beware because it’s seriously addicting!
I know… Edamame dip sounds a little bit odd. I thought the same thing when I first saw it on the menu of a restaurant across the street from campus, but then I tried it and it was surprisingly good. It’s packed with protein and if you use part-skim ricotta, or even greek yogurt, you can make it a bit healthier than it already is.
- bag of frozen, shelled edamame, defrosted
- head of garlic
- ricotta cheese
- lemon juice
- olive oil
- pretzel chips, vegetables, crackers, etc. for dipping
First, roast the garlic. I did this by slicing off the top of the head of garlic, drizzling it with olive oil, wrapping it in foil, and roasting it in a 425 degree oven for about 30 minutes. When it is done, squeeze the garlic out of the skins. While the garlic is roasting, make sure your edamame is defrosted. Put it into the food processor with a scoop of ricotta cheese, six or so leaves of chopped basil, the juice of half a lemon, garlic, and a little bit of salt.
Pulse until it is all blended together, then add olive oil and process until you get it to the consistency you like. I left mine a little thick so it’s more like a spread, but feel free to add more olive oil.
Pretzel chips are my favorite, so that’s what I served with my edamame dip, however sliced veggies or another type of cracker would be good too. It’s a perfect snack or even a light lunch. Use any leftovers as a yummy spread on a sandwich!
This recipe is the simpler version of the Roasted Garlic Edamame Spread at myrecipes.com!
This is the recipe I made for Father’s Day dessert! My dad loves tropical flavors and I figured pineapple was pretty tropical, plus the recipe sounded delicious, so it is what I ended up making. Unfortunately, I didn’t take any pictures of it because I completely forgot! But it looked just as good as it sounds!
I pinned My Recipes’ Roasted Pineapple Shortcakes with Cinnamon Whipped Cream on Pinterest a long long time ago, which is where my idea came from. I didn’t end up following the recipe that closely, so I’ll tell you how I made my version.
I cut two pineapples into spears and arranged them in a baking dish. I melted half a stick of butter and poured it over the pineapple. Then I sprinkled brown sugar over the top. I didn’t measure it, but just be sure each piece gets some brown sugar on it! I baked it in a 400 degree oven for 20 minutes. Instead of angel food cake, I served it with pound cake and instead of the cinnamon whipped cream, I used vanilla ice cream. I put a scoop of ice cream on top of a slice of pound cake, then poured the pineapple and sauce from the pan over the top. Delicious! It was almost like a deconstructed pineapple upside-down cake, but with ice cream. So so good! And very easy too. It serves about six to eight people.
It’s time to switch things up a little bit and post something about food! I randomly came up with this “recipe” the other day while rummaging through the fridge and it turned out delicious!
Goat cheese is probably one of my favorite foods (after ice cream and marshmallows) and I love the combination of goat cheese and cranberry. There really is no set recipe for this pizza because I didn’t measure anything, but here’s how I made it!
The ingredients I used were:
- multigrain pizza dough
- olive oil
- shredded mozzarella cheese
- goat cheese
- dried cranberries
- cranberry chutney
- salt and pepper
For a single serving pizza, I used a little less than half of the refrigerated, prepared pizza dough and pressed it out to make a thin crust. I drizzled it with olive oil, sprinkled it with a little bit of salt, pepper, and mozzarella cheese. Then I put quite a bit of goat cheese on it because it’s so yummy. Next went the dried cranberries! I used a lot of those too. To add even more cranberry-ness I drizzled a little bit of cranberry chutney over the top.
Yum! I baked it according to the directions on the pizza dough: 400 degrees for about 18 minutes. It was delicious! If you like goat cheese you will love this pizza!
I’m officially back from school and home for the summer! In a few days I will be all settled in and the crafting and cooking will begin! I’m very excited to spend the whole summer trying out new recipes and working on fun projects. Thank you for reading and stay tuned for what’s to come.