Candy Chex Mix

My mom makes this every year at Memorial Day and then again at Christmas time. Our family loves it. Everyone who tastes it loves it. But it is SOOOO addictive, you have been warned.

1 1/2- 14 oz. boxes of corn Chex cereal

1 - 16oz. can peanuts (I prefer slivered almonds or just excluding the nuts all together)

1 1/2 c. granulated sugar

1 1/2 c. Karo syrup

1 c. + 2 Tbsp. butter

1 1/2 tsp. vanilla extract

In a medium sauce pan, combine sugar, Karo syrup, butter and vanilla. Boil for exactly 2 minutes. Pour over Chex cereal and nuts and stir until completely covered. Pour onto cookie sheet or wax paper to dry. Yields 2 cookie sheets full.

Salsa

On our first date Colin and I went to a Mexican restaurant in downtown Provo called Los Hermanos. They have great salsa. This salsa is very much like theirs. No chunks, thin and runny and very addictive. The only change I made was to cut back on the cilantro a little bit. Straight from P-dub.

1 can (28 ounce) whole tomatoes, with juice

2 cans (10 ounce) Rotel

1 whole jalapeno, quartered and sliced thin

1/4 c. onion, chopped

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. sugar

1/4 tsp. cumin

1/2 c. cilantro, chopped (adjust amount to taste)

1/2 whole lime juice

Combine all ingredient in food processor or blender. Pulse until salsa reaches desired consistency. Taste and adjust seasoning if needed. Refrigerate for at least 1 hour before serving.

Birthday Sandwich

This came from Picky Palate. She called it the "puffy banana peanut butter cup sweet grilled sandwich". Bit of a mouthful for me. Colin and I loved this so much that after I first made it we ran to Costco and bought an entire box of king size Reeses Peanut Butter cups. It is pretty dang rich so we haven't had it for a while. But I decided to make it for the kids on their birthdays. One, because it is REALLY good and two, because it would send you into a diabetic coma if you ate it more often than once a year. My sisters are skeptical of this sandwich and won't try it, but I promise it is really really good. Just make sure you have someone to share it with because you won't be able to eat the whole thing yourself.

2 slices whole grain bread

1/4 c. creamy peanut butter

1/2 banana, cut into thin slices

24-30 mini marshmallows

1 Reeses Peanut Butter Cup, normal size

2 Tbsp. soft butter

Powdered sugar for sprinkling, optional

Spread peanut butter onto both slices of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter Cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto outsides of each piece of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted. Let cool for 5 to 7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.

Pico de Gallo & Gaucamole

Pico de Gallo
5-6 Roma tomatoes, firm

1 small onion
3 jalapeno peppers

1 bunch cilantro
juice of ½ of a lime

Salt and or garlic salt

Dice tomatoes, onion, jalapenos, and mix in a medium sized mixing bowl. Depending on the desired spiciness, you may want to remove the seeds from 1 or 2 of the peppers. Next, chop the cilantro. You can cut off the long stems, but there is no need to peel the leaves from the stems. Chop fine but not minced. Combine with tomatoes, onion and jalapenos. Squeeze the juice from the ½ of a lime into the mixture. Stir and salt to taste. I added a little garlic salt for some extra flavor.


Guacamole
3 large buttery-soft avocado

salt

Halve the avocados and remove pits. Scrap meat from the skins onto a plate with a spoon. Using the bottom of a cup or a fork, mash the avocado, leaving it relatively chunky. Add salt to taste.
You can mix the two and it is very yummy! (The Pioneer Woman)