Muddy Buddies

December 2, 2011 by

We first encountered this chocolatey snack mix at Girl Scout camp, many years ago. These days you can buy a bag of Chex-branded Muddy Buddies in the store, but it’s not quite the same as making it yourself. Since it’s a Girl Scout camp recipe, it’s kid-friendly. Expect a fun, chocolatey mess and giggles! Muddy Buddies is the second of my 25 Appetizers of Christmas.

Ingredients

  • 1 cup chocolate chips
  • ½ cup smooth peanut butter
  • 1 tsp vanilla
  • 9 cups Rice Chex, Crispix, or Rice Krispies
  • 1½ cups powdered sugar

Directions

  1. Melt together the chocolate chips, peanut butter and vanilla over medium heat, stirring frequently to avoid sticking.
  2. Add cereal and mix until well coated.
  3. Add powdered sugar and mix until coated.

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Banana Boats

November 12, 2011 by

I don’t really need a recipe for Banana Boats. I’ve been making them at camp since I was a Junior Girl Scout. This recipe from the April 2011 issue of All You (original here), however, includes instructions for cooking the treat in the oven. An option for Banana Boats that doesn’t require me to build a fire? Yes please!

Ingredients

  • 4 small bananas
  • 1/3 cup semisweet chocolate chips
  • 1/2 cup miniature marshmallows

Directions

  1. Preheat oven to 300ºF.
  2. Slit each banana lengthwise through 1 side of peel, taking care to avoid cutting all the way through banana.
  3. Stuff each slit with chocolate chips and marshmallows.
  4. Wrap each banana in aluminum foil, place upright on a baking sheet.
  5. Bake until chocolate and marshmallows have melted, 10 to 15 minutes.
  6. Unwrap and serve immediately.

Variations

  • For a bit of crunch, add chopped salted peanuts to the chocolate chips and marshmallows.
  • Or, add drizzled caramel so it resembles the popular British dessert Banoffee Pie.
  • You can use milk chocolate for a sweeter taste, or bittersweet for a stronger flavor.
  • Instead of buying chips, you can chop up a 4-oz candy bar.

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S’mores Snackin’ Cups

December 22, 2010 by

Want s’mores, but don’t have a campfire handy? This oven-warmed treat is an easy alternative (and a good bit less messy). S’mores Snackin’ Cups, another Girl Scourt recipe, are the twenty-second of my 25 Cookies of Christmas.

Ingredients

  • 1 (14-ounce) package graham crackers
  • 6 Herskey’s chocolate bars
  • ½ (10.5-ounce) bag mini-marshmallows

Directions

  1. Preheat oven to 250°F.
  2. Line two muffin pans with muffin cups, or spray lightly with nonstick cooking spray.
  3. Break the graham crackers into pieces and place a layer in the bottom of each muffin cup.
  4. Break up the chocolate bars and put a layer on top of the crackers.
  5. Add another layer of crackers and chocolate.
  6. Evenly distribute the marshmallows over each muffin cup.
  7. Bake in preheated oven until the chocolate melts and marshmallows brown slightly.

Variations

  • Make one giant pan of S’mores by layering treats in a cast iron skillet or pie plate and then baking according to the instructions.
  • Substitute Teddy Grahams and chocolate chips for fun alternative.
  • For the original campfire version, use a cast iron skillet. Place the skillet in a corner of the campfire, rotating the pan ¼ turn every 3 minutes, until the chocolate is melted and the marshmallows are golden brown, about 12 minutes.

Time Required: 20 minutes

Servings: about 2 dozen

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Original Girl Scout Cookies

December 6, 2010 by

In the early days, Girl Scouts raised money by baking and selling cookies—a sugar, shortbread cookie usually cut in the shape of a trefoil. Today there are two bakeries that supply all the cookies that are sold by Girl Scouts in the United States, but you can try one of the original recipes for cookies in your kitchen. Original Girl Scout Cookies are the sixth of my 25 Cookies of Christmas.

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • Sugar for decoration

Directions

  1. Preheat oven to 375°F.
  2. Cream butter and sugar.
  3. Beat eggs and then add to butter and sugar.
  4. Add milk and vanilla, mixing well.
  5. Stir in the remaining dry ingredients.
  6. Chill at least 1 hour.
  7. Roll ⅛” thick on floured board.
  8. Cut into trefoil shapes with a cookie cutter.
  9. Place on ungreased baking sheet, sprinkle with sugar.
  10. Bake for 8 to10 minutes, or until edges are brown.

Variations

  • If you don’t have a trefoil cookie cutter, use whatever you have on hand. Traditionally, a round cookie cutter would be the best substitute.
  • Decorative sugar is the traditional topping, but any sugar or decorative sprinkle can work. Try cinnamon sugar or colored sugar if you prefer..

Time Required: 75 minutes

Servings: 6–7 dozen

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