Christmas Crack

1 12.8oz box Rice Chex cereal
1 12oz box Golden Grahams cereal
1 7oz  bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large saucepan cook butter, sugar and corn syrup to the "soft ball" stage, about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container. 

Cheesecake dip

8 oz cream cheese
1/3 cup sour cream
1/4 cup sugar
1 tsp vanilla

Soften cream cheese in microwave safe bowl for 30 sec. blend in remaining ingredients and serve with fruit or add to crepe. 

Crepes

1 c flour
3 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter

Whisk flour & eggs in bowl

Gradually mix in milk & water.

Add salt & butter.

Put 3/4 cup of batter into preheated & buttered pan. Flip when cooked. 

Pudding Cookies

4 1/2 c flour
2 tsp baking soda
2 cups butter (4 cubes)
1 1/2 c brown sugar 
1/2 c white sugar
2 boxes 3.4 oz vanilla instant pudding
4 eggs
2 tsp vanilla
chocolate chips

Preheat oven to 400 degrees

Cream together butter and sugars until light & very fluffy. Beat in pudding mix until combined. Beat in eggs one at a time until fully incorporated, then mix in vanilla.

Stir in chocolate chips & scoop out dough by the spoonful or ice cream soup onto a baking sheet.

Bake for 10-12 minutes.

Buttermilk Syrup

1 cup white sugar
1/2 cup buttermilk
1/2 cup butter
1 tsp baking soda
1 tsp vanilla extract

Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.

Remove the saucepan from heat and stir baking soda and vanilla into the buttermilk mixture.

Note: Make sure your pan is big enough as the syrup will foam up. Serve this right after you make it because the foam will slowly disappear, and that is the best part of the syrup.

Variations: make a cinnamon syrup by adding 1 tsp. cinnamon, 1 Tbsp huckleberry concentrate, or whatever flavoring you want. 

Creamy White Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 Tbsp garlic powder
1Tbsp oil
2 cans (15 1/2 ounces each) white beans, rinsed and drained
1 1/2 cups chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Cup sour cream
1/2 cup heavy cream

In a large saucepan saute chicken, onion  and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies & seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and add sour cream and heavy cream. 

Serve with heated tortillas.