Mom's Penoche

4-3/4 cups sugar, divided (have your 4 cups measured and ready to go before starting)
3/4 cup water
2 cups cream (have this measured and ready to go before starting)
1 TBS butter

1.  In a large heavy saucepan add 3/4 cup sugar.  Put on medium-high heat and let it carmelize.  (Let the sugar turn to liquid, do not stir.  You can shake the pan a little if needed.  You can also drag some of the sugar from the edges to middle but don't stir.)  Watch carefully so it doesn't burn.

2.  Add 3/4 cup water (it will harden the sugar on the bottom of the pan) and continue to cook until it comes back to a liquid.  You can stir during this stage to scrape the hardened sugar off the bottom of the pan.  You don't want sugar clumps it all needs to be back to a liquid.  Remove from heat for a few seconds to add the next step. If there is hardened sugar bits on the side don't scrape it down into the pan.

3. Add 4 cups sugar and 2 cups cream and cook until it reaches a soft ball stage.  (Don't stir during this stage just let it boil without stirring.)  (Test it by adding a little candy to a little cold water, it should come together in a soft ball.) (When getting the cold water run the cold water over the cup to cool the cup also.)  Remove from heat.  Add the butter to the top; don't stir it in.  Take to a cool place to stop the cooking and let cool completely.

4.  When completely cool, stir with a wooden spoon until the color lightens and the candy looses its gloss.  Drop by spoonfuls onto a buttered or wax paper lined dish.  If you don't want to drop by spoonfuls roll it together in a log.  You can store on the counter or in the fridge or it can be frozen for later.

From Betty E.

Mom's Fudge

4 cups sugar
2 heaping TBS cocoa
2 cups cream
1 TBS butter
1 tsp. vanilla

1.  In a large heavy bottomed saucepan stir together the sugar, cocoa, and cream.  When stirred together well, use a rubber spatula to clean the sides of the pan so it won't go to sugar.  Put it on the stove on high heat.  Don't stir at all and cook until it reaches soft ball stage.  (When you take a little and drop it in cold water it should ball up and hold together. (Run a mug under cold water before you fill it with cold water so it is cold too)

2.  Remove from heat, drop butter on top of fudge; don't stir just place it there.  Put pan in a cool place so it quits cooking and let mixture cool completely.

3.  When completely cool, stir with a wooden spoon until fudge lightens and looses its gloss.  (This will take a few minutes.)  When ready, add 1 tsp vanilla and stir in.  Drop by spoonfuls onto a greased or wax paper lined cookie sheet or plate.  (If fudge is light and gloss is gone, but it's not quite firm enough you can let it rest and set up a bit in the saucepan before dropping in spoonfuls.)  If you don't want to drop by spoonfuls you can put it in a log shape and wrap to cut off of later.  Store on counter or in fridge or you can freeze for later. 

Can be used to frost a chocolate cake if desired also.

From Betty E.

Icing for Gingerbread Houses

4 egg whites, at room temperature
1/4 tsp. cream of tartar
4 tsp. water
6 cups powdered sugar
food coloring, optional

1.  Beat the egg whites, cream of tartar, and water together until foamy; gradually add the 6 cups powdered sugar.

2.  Beat for 5-6 minutes or until a butter knife can stand upright in frosting.  Add food coloring if desired.

 Use for making gingerbread houses.  Dries very hard.

Gingerbread Men

1 cup molasses
1 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
2 tsp. baking soda
1/2 cup hot water
6 cups flour (maybe a little more)
1 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. cinnamon

1.  In a saucepan simmer molasses and shortening together for 15 minutes stirring occasionally.

2.  In a mixing bowl cream together sugar, egg, and vanilla.

3.  Dissolve the baking soda in the hot water.  Add to sugar mixture.  Add in the molasses mixture and mix well.

4.  Shift together the flour, salt, ginger, cloves, and cinnamon.  Add to the other ingredients.  Mix until well combined and the dough pulls away from sides of bowl.

5.  Roll out and cut with a cookie cutter.  (No flour on surface needed.)  Bake for about 8-10 minutes in a preheated 375℉ oven.  When cool frost and decorate as desired.  Or eat plain.

*This dough doesn't stick so it is good for children to work with.

From the Child Development Center

Cookies and Cream Muddy Buddies

Cream Muddy Buddies:

5 cups Chex cereal

1 cup white chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 cup powdered sugar

Cookies Muddy Buddies:

5 cups Chex cereal

1 cup milk chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 cup powdered sugar

Extra chopped Oreos, chopped optional

1. Make the Cream Muddy Buddies:  Place Chex cereal in a large bowl.  Set aside.

2. Place powdered sugar and crushed Oreos in a large plastic bag or in a large tupperware with a lid (You'll need to shake the bag/tupperware later).

3. Melt white chocolate and stir until smooth.

4. Pour melted chocolate over cereal and stir until coated.

5. Transfer chocolate coated cereal into your plastic bag with sugar/cookies. Shake gently until coated.

6. Dump onto a cookie sheet to cool.

7. Repeat steps 1-6 using Cookies Muddy Buddies ingredients.

8. Once cooled, mix the Cookies and the Cream Muddy Buddies together and fold in extra chopped Oreos if desired.

From Your Cup of Cake

Hot Chocolate Muddy Buddies

5 cups Chex Cereal
1 cup mini marshmallows (plus more to add in if desired)
1 cup hot chocolate powder
1 cup milk chocolate chips or melts (If you use chips add 1 TBS of oil to it)

1.  Place cereal in large bowl and set aside.

2.  Melt chocolate chips and oil is using, together in a microwave safe bowl in 30 second intervals stirring in between until smooth and melted.

3.  Pour melted chocolate over cereal and stir gently to coat.  Add mini marshmallows and stir to incorporate and coat.

4.  Pour cereal in a ziploc bag and pour hot chocolate powder in bag.  Gently toss bag to coat.  Pour on cookie sheet to cool and dry.  Add additional marshmallows if desired.

Caramel Apple Muddy Buddies

10 oz vanilla candy melts, almond bark or white chocolate chips (Add 1 TBS oil if you use chips)
5 cups rice chex cereal
1 package Caramel Frosting Creations flavor mix
1-1/2 cups dry apple cake or muffin mix (I used a 7oz. pkg of Martha White Apple Cinnamon muffin mix)
1 small bag of apple chips, optional

1.  Put cereal in a large bowl.  Set aside

2.  Melt the white chocolate in a microwave safe bowl until smooth when stirred in 30 second intervals.  When melted add in frosting creations mix and stir to combine.  Pour the white chocolate mixture over cereal and stir gently to coat evenly.

3.  Add the dry muffin mix and stir to evenly coat on cereal.  Pour on a cookie sheet to cool and dry.

4.  Add broken apple chips if desired.

From Life, Love, and Sugar

Snickerdoodle Muddy Buddies

5 cups Chex Cereal
12 oz. white chocolate chips or melts (If using chips add 1 TBS oil to it)
1 cup powdered sugar
2 tsp. cinnamon

1.  Pour cereal in a large bowl and set aside.

2.  In a large Ziploc bag mix together powdered sugar and cinnamon.  Set aside.

3.  In a microwave safe bowl melt the white chocolate in 30 seconds intervals until smooth when stirred.  Pour melted chocolate over the cereal.  Gently stir with a wooden spoon to coat cereal evenly.

4.  Pour coated cereal in the bag with the powdered sugar/cinnamon.  Gently toss bag to coat cereal with powdered sugar.  Pour on cookie sheet to cool.

From The Recipe Critic

Butterfinger Muddy Buddies

6 cups rice Chex cereal
1 cup milk chocolate melts or chocolate chips (If using chocolate chips add 1 TBS of oil to it)
1/2 cup smooth peanut butter
1 tsp. vanilla extract
1-1/3 cups crushed Butterfingers

1.  Place cereal in a large bowl and set aside.

2.  In a microwave safe bowl, melt milk chocolate, peanut butter, and vanilla until smooth.  (do it in 30 second increments and stir so you don't burn it)

3.  Pour melted chocolate over cereal and gently stir to coat.

4.  Dump into a large plastic bag of use a bowl with a lid.  Add crushed Butterfingers and shake gently until well coated.  Pour onto cookie sheet to cool.

From Your Cup of Cake

Scotcheroo Muddy Buddies

8 cups Rice Chex Cereal
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter
1/2 cup light corn syrup
1/4 cup butter
2 cups powdered sugar

1.  Place cereal in a large bowl and set aside.

2.  In a heavy saucepan melt chocolate chips, butterscotch chips, peanut butter, corn syrup, and butter over medium heat until smooth, stirring constantly.

3.  Pour melted chocolate mixture over cereal and gently mix until all cereal is evenly coated.  (It will be a little thick so it will take some time to mix.)

4.  Pour mixture in ziploc bag.  Add powdered sugar and gently shake to coat.  Pour on baking sheet to dry. 

From Lemon Tree Dwelling

Andes Mint Muddy Buddies

6 cups Rice Chex Cereal
1 (10 oz) bag Andes Creme de menthe baking chips (about 1-2/3 cups)
1 cup powdered sugar
2 TBS Cocoa powder

Optional extra Andes Mints to mix in or mint M&Ms

1.  Pour cereal into a large bowl.

2.  Pour Mint baking chips into a microwave safe-bowl.  Melt in 30 second intervals until smooth when stirred.  (Or cook on stove-top on medium-low heat.)

3.  Pour melted mints over cereal and gently fold to completely coat cereal.

4.  Pour cereal in a large ziploc bag.  Mix together powdered sugar and cocoa.  Pour in bag and gently shake to coat cereal mixture.  Pour onto cookie sheet to cool.  Add extra mints or M&Ms if using.

Adapted From Your Cup of Cake

Meatballs Stroganoff

Frozen Italian Style Meatballs (1/2 oz size) (as many as you need)
1 TBS olive oil
2 cups beef broth
1-1/2 tsp. dried parsley
1-1/2 tsp. dried oregano
1-1/2 tsp. dried basil
salt and pepper
2/3 -1 cup sour cream
1 cup heavy whipping cream or 8 oz cream cheese (or use milk with a tsp of cornstarch stirred in it)
Wide egg noodles (as many as you need)

1.  Heat oil in a frying pan. When oil is hot add the meatballs and cook until edges are browned.

2.  Add beef broth to deglaze.  Bring to a boil and add seasonings.  In another pot cook the noodles until al dente.

3.  Add the heavy cream and bring to a full boil.   Add sour cream and stir well.  Add cooked and drained noodles.  Stir until well combined and serve.

From Menu Musings of a Modern American Mom