Midwest Coupon Clippers

Cudding Coupons and Saving You Some Moolah


Red Velvet Puppy Chow

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Ingredients:

5 C. Rice Chex cereal
3/4 C. white chocolate melts or chips
1/4 C. chocolate melts or chips
2 oz cream cheese, room temp
1 1/2 Tbsp. milk
1 C. Red Velvet Cake mix
1/2 C. powdered sugar
Valentines colored M&M’s or other candies
Heart sprinkles for extra decoration and cute-ness

Directions:

1. Measure out Rice Chex cereal and place into a large bowl.
2. Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid.
3. Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth.
4. Stir in cream cheese and milk (the chocolate will get thicker, but it’s okay)
5. Pour chocolate over Rice Chex cereal and stir until coated.
6. Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated.
7. Dump onto a cookie sheet and let cool.
8. 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!
Thanks Your Cup of Cake for this AMAZING Recipe!

Peppermint Pow Chocolate Delight Recipe

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View the Peppermint Pow Chocolate Delight Recipe HERE

Holidays are perfect time to create lasting memories and for our family, and there’s no better place to create family magic than in the kitchen – a place where sweet dreams come true!

Every year my boys and I work to create an original cookie creation to give to family, friends, and teachers, but this year when Boy Wonder made it known that he was inspired to create a “magical cookie taste sensation” (his words), we knew something delicious was about to happen.

After careful consideration and a few experimental trials in the Mommyfriend kitchen, we are thrilled to present you with the aptly titled “Peppermint Pow Chocolate Delight Cookies”.

Perfectly pretty with a blast of peppermint “pow”, these cookies are certain to wow the taste buds of those near and dear. And parents, when the stakes are high, I know how much a fail-proof cookie recipe matters, which is why I trust Pillsbury refrigerated cookies every time.

Join the “magical cookie taste sensation” this holiday and create your very own Peppermint Pow Chocolate Delight Cookies!

Super Simple Truffle Recipe

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Ingredients:

  • Heavy Whipping Cream
  • Chocolate Chips
  • Toppings (Nuts, Sprinkles, your choice)

Directions:

  • Heat a 1/2 cup of heavy whipping cream  in microwave till warm/hot (Do not scorch)
  • Add 3/4 cup chocolate chips, blend until melted & shiny
    ( I had to add a teensy bit more of whipping cream so it would be smooth)
  • Chill until firm, then scoop, roll and coat with toppings
  • Keep in covered dish in fridge

Holiday Toffee Candy

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Holiday Toffee Candy

Ingredients

  • — Plain or Butter Flavored Crackers (Saltines, Ritz, Keebler Club Crackers — any of them will work)
  • — 1 cup butter (salted or unsalted, your choice)
  • — 1 cup packed brown sugar
  •  — 6 tbsp. creamy peanut butter
  • — 2-1/2 cups chocolate chips of your choice (milk, semisweet or white)
  • — Assorted candies, chopped nuts or holiday sprinkles for decorating (optional)

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Coat a large cookie sheet WELL with nonstick spray and line cookie tray with crackers, breaking some into pieces to fit any small gaps. 
  3. Combine butter and brown sugar in a large saucepan over medium heat. Cook and stir until mixture comes to a boil. Once at a boil, let it continue to boil, without stirring, for 3 minutes.
  4. Remove from heat and spread mixture over crackers (it will be a little thick and slightly hard to spread).
  5. Place tray in oven and bake for 5 minutes. While crackers are baking, melt peanut butter on the stove top over medium-low heat in a large saucepan.
  6. Once mostly melted, add chocolate chips and continue to melt mixture until thoroughly combined.
  7. Remove tray from oven and spread chocolate over cracker/toffee layer.
  8. Top with candies, nuts or sprinkles as you like.
  9. Refrigerate or freeze tray for 1-2 hours until candy has completely chilled through.
  10. Cut or break chilled candy into whatever size pieces you like. Store candy in an airtight container in refrigerator until ready to plate and serve.

**NOTES: This recipe can also be made with crushed pretzels or layered pretzel thins, but the toffee is much harder to spread over the pretzels. Also, if you desire a thinner chocolate layer, the chocolate chips can be reduced by about a cup and the peanut butter reduced by 2 tbsp.***

Simple at Home S’Mores Treats

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Ingredients

  • One bag jumbo marshmallows (regular size would work if you prefer)
  • One bag milk chocolate melts
  • Graham cracker crumbs (I used a box of graham cracker pie crust mix)

 

Directions

  1. Melt chocolate discs as directed on package (usually low heat setting 10 seconds at a time, stirring between heat cycles).
  2. Dip bottom half of marshmallow in melted chocolate, letting the excess drip off.
  3. Immediately dip the chocolate covered portion of the marshmallow in graham cracker crumbs.
  4. Place marshmallow graham cracker side down on wax paper and allow chocolate to harden.

For a tasty Christmas treat, replace the graham cracker crumbs with crushed peppermint candy canes!

Poor Mans Turtles Recipe

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Poor Mans Turtles Recipe

Ingredients:

  • 1 large bag of small, round pretzels
  • 7 to 8 packages Rolo candies
  • 1 (16-ounce) bag pecan halves

Directions:

  • Set pretzels on ungreased cookie sheet.
  • Place a Rolo on top of each pretzel.
  • Place in 325 degree Fahrenheit oven for 4 minutes. (or until chocolate is a bit shiny, NOT melted)
  • Place pecan half on top and press down a little.
  • Cool and serve.

 

Monica’s “AMAZING” Peanut Butter Balls

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Monica’s “AMAZING” Peanut Butter Balls

Ingredients:

  • Cookie Sheets
  • Parchment Paper
  • 2 cups of Peanut Butter (Creamy or Chunky-any brand, but better with Creamy)
  • 2 cups of Crushed Graham Crackers
  • 2 cups of Powdered Sugar
  • 4 TBSP of Melted Butter
  • Chocolate of Choice to melt

It really doesn’t matter what kind of chocolate you use. I have used many different kinds.

Directions:

  • Line cookie sheets with Parchment Paper. DO NOT SPRAY WITH Non-Stick Spray!!
  • In large bowl put Graham Crackers, Peanut Butter, Powdered Sugar, and Melted Butter.
    MIX TOGETHER WITH YOUR HANDS!
  • Once mixed take a small amount and roll into a ball. Enough for about a 1 inch ball.
    (If it is sticking to your hands too much put the bowl in the fridge for about 15 minutes.)
  • Put balls on Parchment lined Cookie sheet. Put Cookie Sheets in the fridge, uncovered, for 2 hours to let the balls set.
  • After 2 hours, Melt Chocolate. Roll balls, one at a time, through melted Chocolate. Put the balls back on the Parchment lined Cookie Sheet. Put the Cookie Sheets back in the fridge for about 30 minutes to let the chocolate fully harden.

Put in airtight container and keep in the fridge. Each batch makes about 4 dozen balls.

Skittle Shots (Alcohol Beverage)

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 skittle shots main picture

SKITTLE SHOTS

(ADULT ONLY Alcohol Beverage)

Ingredients

  • 6 Mason Jars
  • 3 Large bags of Skittles
  • 1 Large bottle of Vodka (any brand)
  • Coffee filters

Instructions

  1. Separate Skittles by color
  2. Fill each mason jar half to three quarters full with each flavor (or combination if you choose) of Skittle.
  3. Fill jar with vodka of your choice
  4. Cover and shake gently.
  5. Let jars sit 12-24 hours until Skittles are dissolved.  (shaking every few hours will speed up this process.)
  6. After skittles are dissolved, strain your vodka slowly through a coffee filter to remove sugary residue.  (You may need to rinse your coffee filter a few times during this process so it does not clog)
  7.  Chill and enjoy!

These make fabulous, inexpensive holiday gifts!

Another variation I have tried is using peppermint candy canes instead of the skittles.  You will not need to strain the vodka if you use candy canes.  Hang a candy cane from the bottle and it is set to give as a gift.  It tastes GREAT mixed with hot chocolate!

 

Beer Cheese Soup from Packers QB Aaron Rodgers

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write my paper

Wisconsin Beer Cheese Soup

Ingredients:
Serves 15

5 onions, minced

3 carrots, minced

3 stalks celery, minced

1¼ lbs. butter

3 cups all-purpose flour

5 bottles dark beer

1 gallon chicken stock

2 qts. heavy cream

2 tbsp. dry mustard

⅓ cup Worcestershire sauce

Salt and pepper, to taste

2 cups smoked Gouda cheese, grated

2 cups aged white cheddar cheese, grated

Garlic sourdough croutons or popcorn for garnish, if desired

Directions:

1. In a large pot over low heat, cook the onions, carrots and celery in the butter until the veggies are translucent, stirring frequently so that little to no browning takes place.

2. Add the flour. Stir until combined, then cook for 2 minutes over low heat.

3. Add the beer, chicken stock and heavy cream. Let simmer for 5-10 minutes.

4. Stir in the dry mustard and Worcestershire. Season with salt and pepper.

5. Slowly whisk in the grated cheeses until thick and creamy.

6. Immediately before serving, garnish with garlic sourdough croutons or fresh popcorn.

Thanks People Magazine for this Recipe.

Chicken Crescent Wraps

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Chicken Crescent Wraps

Ingredients:

  • 1 lb diced chicken
  • 2 containers cream cheese
  • 2 cans cream of chicken soup
  • 3 cans crescent rolls ( (I use garlic butter ones)
  • 1 stick of melted butter

Directions:

  • Pre-Heat Oven to 375 Degrees
  • Cook chicken (I season with garlic salt and onion salt)
  • Mix softened cream cheese, both cans of soup, hot chicken, and 1 stick melted butter in bowl.
  • Put spoonful of chicken mixture onto crescent roll (I did half triangles and half squares) fold edges up and pinch edges until sealed.
  • Cook at 375 Degrees for 12-15 min.

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