Muddy Buddies:

Chocolate, plus Chex Mix, plus flour equals: DO NOT FEED TO SMALL, HYPERACTIVE CHILDREN. Also it tastes like a hug in your mouth.

Ingredients:

• 9 cups Corn Chex, Rice Chex, Wheat Chex (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

Directions:

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable 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.
3. Stir in vanilla.
4. Pour mixture over cereal, stirring until evenly coated.
5. Pour into 2-gallon re-sealable food storage plastic bag.
6. Add powdered sugar. Seal bag; shake until well coated.
7. Spread on waxed paper to cool.
8. Store in airtight container in refrigerator.

OH MAN! Are these things good! Most people cannot eat just one muddy buddy; these little chocolate wonders go like lightning, so save the recipe! You’re going to need to make more! I chose this recipe because not only is it a great treat you can eat by the handful, but Muddy Buddies are a gift to share with friends and families. Parties instantly become brighter when you have a conversation starter, and what better way to break the ice then, “Can you comprehend how exquisitely delightful these miniscule chocolate puffs dance across your palette?”

Pumpkin Pasties:

From the wizarding world of Harry Potter comes a seasonal treat for those dreary November nights.

Ingredients:

For the Pasty crust:

• 1¼ cups all-purpose flour
• 1-tablespoon salt
• 5 tablespoons cold butter, cut into cubes
• 3 tablespoons vegetable shortening, chilled and cut into cubes
• 4-6 tablespoons ice water
  

For the filling:

• 1 cup canned pumpkin, NOT PUMPKIN PIE FILLING
• ¼ cup granulated sugar
• 1/8-teaspoon ground nutmeg
• 1/8-teaspoon ground cinnamon

Directions:

1. Place flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the batter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles coarse yellow meal, with no white powdery bits remaining.
2. Transfer the mixture into a large mixing bowl. Sprinkle 4 tablespoons of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it’s too dry, add 1 more tablespoon of water at a time. (Better too wet than too dry.) Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap and refrigerate it for at least one hour.
3.  Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat oven to 400° F. Roll out dough 1/8-inch thick. Use a saucer to cut out 6-inch circles.
4. Put 2 to 3 tablespoons of filling in the center of each circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal the edges. Cut slits to make vents. Bake on an ungreased cookie sheet for 30 minutes or until browned.
   

While this is the hardest of the desserts to make, it is worth the wait! I personally love the smell that emanates from the oven as the delicate pastries near completion.