Tag A Long Muddy Buddys

It's the most wonderful time of the year---Girl Scout Cookie Time! Okay, maybe not the most wonderful time but a pretty great one! I bought 8 boxes this year and still might need to buy a few more from the girl scouts in front of the grocery store, especially so I can keep making this recipe! A while back I made THESE cookies---Girl Scout Stuffed Chocolate Chip Cookies and they are still one of my favorite things to make with girl scout cookies. But I have a new addiction and they are muddy buddys! So yummy! I've had this idea bouncing in my head since I placed my cookie order and when I got my cookies today, I headed to the store so I could make these! They are quick, easy and addicting! Enjoy! 

7 cups of Plain Rice Chex Cereal

2 1/2 cups shortbread cookies (I used Lorna Doones), crushed

3/4 cup Semi-Sweet Chocolate Chips

3/4 cup Peanut Butter Chips

1/2 cup unsalted butter

6 ounces Caramel Bits (found in a bag on the baking isle)

2 Tablespoons Heavy Cream

1 box of Tag A Long Girl Scout Cookies, crushed or roughly chopped

1 cup Powdered Sugar

1. Measure out the Chex Mix Cereal in a large bowl. 

2. In a medium saucepan over medium heat melt the semi sweet chocolate chips, peanut butter chips and the unsalted butter. Stirring frequently. 

3. Combine the caramel bits and the heavy cream in a microwave safe bowl. Heat in 30 second intervals, stirring in between until melted together. This took 1 minute for me. 

4. Pour the chocolate and peanut butter mixture and the caramel over the cereal and combine. Add the shortbread cookies and the Tag A Long cookies and stir to combine. 

5. Then finally add the powdered sugar. If 1 cup isn't enough to coat everything, add a little more! 

Black Bean and Corn Salsa

I guess that I'm on a side dish/BBQ kick and this is probably because it's hot and I'm not heating my kitchen up for dinner so we grill a lot! I have made this salsa 4 times since I made the recipe up and each time I make it, it gets devoured! If you really don't like beans, like my husband, I guess that you could leave them out but you really can't taste them! I also have to note that you are welcome to add as much or as little of things as you would like to this recipe. The heat level is different each time I make it because of how much spice I add to it! Happy BBQing!

Black Bean and Corn Salsa

Makes about 4 cups of salsa

2 cans of corn

2 cans of black beans

8 oz. mild chilies, diced

2 Tablespoons chopped cilantro

2 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1 teaspoon garlic salt

1 cup chopped green onion

1 medium seeded tomato, chopped

1 red onion, chopped fine

1/2 cup lime juice

Combine all ingredients in a large bowl and chill for 4 hours. Serve with tortilla chips.

Bacon Pinwheels

I am all about quick, easy and good tasting food and this recipe is just that! I made these for our New Years Party but they would be great anytime- a snack, Baby or Wedding Shower or Super Bowl Party! Give them a try! You will need to double or triple this recipe because they go quick!

Bacon Pinwheels

From Our Best Bites Blog

1 tube of crescent roll dough

2 ounces cream cheese

5-ish bacon slices, fried and chopped

Bunch of green onions, chopped (optional – I left these out and they were still amazing!)

Handful or two of cheddar cheese

Sprinkling of garlic salt

Unroll the crescent roll dough and smoosh together all the seams. Roll it out with the rolling pin to flatten it a bit. Spread with 2 ounces of softened cream cheese, right out to the very edges. Sprinkle with garlic salt. Sprinkle on the cheese and bacon (and green onion, if using) as evenly as possible. Roll it up from long end to long end. Slice into 1/2 to 1 inch (ish) slices and place on a baking sheet. Bake as directed on the crescent roll package.

Taco Scoops

I think that we have tacos at least once a month at our house, they are quick, easy and yummy. So I decided to spice things up a little and made Taco Scoops, bite size tacos! Dress these babies up any way you want-salsa, ranch, guacamole, refried beans or whatever your tummy desires! These Taco Scoops are perfect for kids, game night or any party!

Tostito Scoops Chips

1 pound ground beef

1 package Taco Seasoning

Cheddar Cheese

Salsa

Ranch

Chopped Olives

Preheat the oven to 350 degrees. Line a baking sheet with foil and place the Tostito Scoops on the pan. Brown the ground beef with the taco seasoning. Fill the Scoops with the ground beef and top with cheddar cheese and olives. Bake for 5 minutes or until cheese is melted. Top with salsa and ranch.

If you like refried beans, before you fill the Scoops with ground beef put a little scoop of beans on the bottom of the Scoops and then fill with ground beef.

Cheese Ball

I love crackers and a good chesseball! I could probably eat a whole cheeseball if I would let myself and I think that Keebler Club Crackers are a must to go with the cheeseball! It took me a while to find the recipe, but it's from Kraftfoods!

8 oz. cream cheese, softened
1/2 cup grated parmesan cheese
1/2 cup miracle whip
2 green onions, chopped
1/4 teaspoon pepper
1 (4 oz.) can chopped black olives
1 cup chopped Pecan pieces

Beat the first 4 ingredients until well blended. Add onions, pepper and olives. Mix well. Form into balls and refrigerate several hours. Serve with Club Crackers!

Tortilla Pinwheels

My grandmother made these along time ago as a snack and I have always wanted to make them! I served them at a baby blessing for my nephew and at our Sugar Bowl Party!

Filling:
8 oz. sour cream
8 oz. cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 cup grated Cheddar Cheese
1/2 cup chopped green onion

Mix all of the ingredients together. divide the filling between 5 (10 inch) tortillas and spread evenly over the tortillas. Roll up tortillas. Cover tightly with plastic wrap and refrigerate fore several hours. Unwrap and cut in 1/2 inch slices, discard the ends.

Makes about 50 pinwheels.