By World Wide Ed
Growing up with a mama with mad cooking skillz (and no written recipes), I was never really exposed to recipes and the art of putting them together. Now that I'm a bit older, I have a strange desire to be like Mike her and learn how to cook with my eyes closed.
But since I gotsta start somewhere, I've been going with tried and true recipes and then adding my own little touches to them. I think I've done a-ight with my own takes on Jambalaya, Furikake Salmon and my famous (in my own mind) homemade poke...
... but I'm still in my cooking infancy. Let's use this forum to share some of our favorite recipes with each other so we can all become better cooks together... or at least try! Hehe!
So we got the well-known, local miso chicken marinade recipe right? (1 cup miso, 1 cup shoyu, 1 cup sugar, 1 cup beer!). That's always an easy/quick one.
And then we got the secret ones: Aunty Eunice's Broccoli Salad, Johnny Mac's Sriracha Flap Meat Marinade, RRRRich B's wifey's Peanut Butter Brownies, and Mama's Recipe for a Happy Marriage... (Sorry, even if I may know some of them, I've been sworn to secrecy and will get murdered if I divulge anything, so please don't make me tell you. LOL!)
But here's one that turned out to be a pleasant surprise. We actually found this one on the back of a Chex cereal box and decided to try it. BRAH! Broke da mout'! Fo' real! She go! No joke! (And I'm not really a sweets person...)
Chex Muddy Buddies
Prep Time:15 min
Start to Finish:15 min
Makes:18 servings (1/2 cup each)
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
- Into large bowl, measure cereal; set aside.
- In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
- Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Substitution: Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.
Chance um and let me know how it goes.
|Speaking of recipes... If you've got a winning rice related "riceipe", feel free to submit it to our "Riceipe" Contest for consideration. Top 5 selected recipes will compete (Iron Chef style) at our Rice Fest event and the winner in each category (Amateur or Professional) will win $250 and have their recipe published in Cheryl Chee Tsutsumi's forthcoming book from Watermark Publishing tentatively titled "The Hawaii Rice Cookbook" (scheduled to be released April 2011).|
No fo-get! Help a brutha out. Share your favorite recipe in the comment area below k? And Cup-O-Noodle no count yeah! 😉
Shooooooooooooooots! Happy Monday y'all!