Cheerio Blobs

1 c. corn syrup
1 c. sugar

Cook in saucepan until boiling. Then allow to boil for 1 1/2 minutes. Remove from heat. Add:

1 c. peanut butter
1 tsp. vanilla extract

Blend until peanut butter is melted and mixture is smooth. Pour over 5 c. Cheerios and mix until well coated. Drop by spoonfuls onto wax paper and allow to cool.

From: Good Things Utah Guest Host - Laura Powell

Chex Muddy Buddies

9 c. chex cereal

1 c. chocolate chips

1/2 c. peanut butter

1/4 c. butter or margarine

1 tsp. vanilla

1 1/2 c. powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in bowl, uncovered on high for 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into 2-gallon plastic baggie; add powdered sugar. Seal bag well; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

From: Chex Box

Homemade Pretzels

1 1/2 c. warm (110 to 115 degrees F) water

1 tblsp. sugar

2 tsp. kosher salt

1 package active dry yeast (approximately 4 1/2 c.)

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water (I halved this)

1/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt I used kosher

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper (this is a must) and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. First time I made 8/this time I made 16 Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

From: Jessie Wade

Cereal Goo

2 cubes real butter
1/2 c. white sugar
1/4 c. brown sugar
One bag of mini marshmallows
1 Box rice chex cereal

Continuously stir the first three ingredients together until melted. After these are melted add one entire bag of mini marshmallows. Once marshmallows are fully melted continue to stir for exactly two minutes. No more than two minutes! Add at least 6-8 cups of the cereal. If you like more chex add more it doesn't matter. Pour into a 6 by 8 pan and you have the most terrific, tasty treat.

From: Nicea on Good Things Utah

Rice Chex Treat

1 lg. box Rice Chex
1 pkg. pecans
3 cubes margarine
¾ c. sugar
¾ c. white karo syrup
1 tsp. vanilla

Boil margarine, sugar and karo syrup for 2 minutes to a full boil. Take off heat. Add vanilla. Pour over rice chex and pecans. Mix well and store in covered container.

From: Mom