Test Kitchen! Chex Lemon Buddies

Test Kitchen, you say? Clover and Thyme’s Test Kitchen is where I try a recipe provided on a product’s packaging that I have never tried before and give a report on how our family liked it!

We have tried Chex’s Muddy Buddies before, but today at breakfast my daughter noticed a different recipe on the back of the Chex box – Chex Lemon Buddies. They looked delightfully sweet and yummy on the box, and I’ve been craving all things lemon lately, so we decided to give it a go.

You can find the recipe here (the recipe has a big ol’ copyright slapped on it, so I don’t want to get the good folks at General Mills huffy.) The recipe comes together much like the Muddy Buddies, only vanilla baking chips and lemon are the glue that hold these happy buddies together. To my dismay today, my grocery store was in full scale renovation mode and everything was in a different spot than it usually is. Since the baking section was in a state of shambles, I had to settle for white chocolate chips instead of the vanilla chips the recipe calls for. I’m not sure there is much of a difference, though. Also, for the sake of simplicity, I simply zested a full lemon and then used all the juice from it, though the Chex recipe does give measurements for each.

The result? Success! I think it goes without saying that these were yummy. I was pleasantly surprised, though, by the delicate flavor of the lemon in these. I expected the powdered sugar and lemon to be a little cloying, but they reminded me of a little lemon meringue pie in every square. And just like their muddy cousins, they are extremely addictive. I’m sending these buddies off to my daughter’s sleepover tomorrow night so I don’t eat them all!

Have you tried these lemony buddies? What did you think?

 

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Trouble in Paradise

As I was watering my Grow Camp this morning, I noticed some trouble brewing in Squashville.

If I’m not mistaken, this is blossom end rot. It’s quite a bummer, because these squash were looking really good so far. I have a feeling this has to do with soil depletion (specifically calcium) where I planted them. I’ve been a bit cavalier about where I’ve planted things, not really heeding any soil prep guidelines. Seems I’m paying the price for placing my squash in already depleted soil.

With limited space comes limited patience. I’m afraid I might just have to yank these guys out of the Grow Camp if they are just going to rot on the vine. They are taking up A LOT of space.

Gardening gurus…is there hope for recovery, or should I yank these puppies out of my square foot garden? Any advice would be much appreciated!

 

Shhhh…Don’t Tell My Arteries.

I’m a from-scratch kind of girl. If I make it from the beginning, I know what’s in it. Simple as that. Normally I eschew all forms of box mixes except a select few that I know are all natural.

I’m also an artery-conscious kind if girl. Both my husband’s cholesterol and mine have a tendency to dance in the danger zone, so I’m usually very aware of the saturated fats in what I make.

Normally and usually. But not this past weekend. Shhhhh. Don’t tell anybody. This weekend I pulled out my Amish cookbook I mentioned back in the Jello post and found some more recipes to try. This little Amish lady loves her saturated fats and box mixes, apparently.

First, I did another round of layered jello, this time going with a Hawaiian Punch theme using raspberry, pineapple and lemon flavors in the layers.

Next up was Lettuce Bacon Salad. Oh my. Hold on to your hats.

Lettuce Bacon Salad

1 large head iceberg lettuce
1 head cauliflower
1 small onion
2 cups mayonnaise
1/4 cup sugar
1/3 cup parmesan cheese
1 lb. bacon, fried and cut fine (I just couldn’t bring myself to make this much. I just fried up about 6 slices and used that.)

Wash and cut up lettuce in a large bowl. Break up cauliflower into small pieces and put on lettuce. Add chopped onion, cover with mayonnaise. Add sugar, then sprinkle with cheese. Add bacon and cover. Set in refrigerator overnight. When ready to eat, mix everything together.

Next, Triple Chocolate Cake Roll. Holy Box Mixes, Batman! Actually, this one could be adapted to scratch by making your own cake and frosting recipes. But I went mixes all the way on this one, just to see how it would turn out.

Triple Chocolate Cake Roll

1 pkg. chocolate instant pudding
1 3/4 cup milk
1 pkg. chocolate cake mix
2 eggs
1 12 oz. bag chocolate chips
1 tub chocolate frosting

Prepare pudding with milk as directed on box. Combine cake mix, eggs, pudding and chocolate chips. Pour into greased jelly roll pan. Bake at 350 for 20 minutes. Cool and fill with your favorite icing and roll up. Put chocolate icing on top (I used powdered sugar instead.)

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