Baked Chex Mix

I have mentioned before that I work in a nursing home. I absolutely love it! One of the best things about my job is being able to visit with the residents and hear the tales of their greatest memories and how things were different "back in the day." I was visiting with one particular man a couple years ago.  I don't remember exactly what it was that we were chatting about, but he began to tell me about "goop" and how he just loved the stuff. When I told him that I had never heard of goop, he proceeded to give me the run-down on how to make it (complete with hand motions).

"You mix all your favorite cereals... Chex, Cheerios, whatever you want! You could even add some nuts or pretzels, too. Then melt some butter. LOTS of butter makes it taste better! {*a laugh and a wink*} Mix it all together and then bake it niiice and good. You can eat it right away or after it's cooled, but I'll tell ya, there won't be much leftover."

When I told him I wanted to try it for my brother's graduation party, he was more than happy to repeat the recipe to me again and assured me that if I had any problems, to just call him and he would help me sort it out. I just love residents like him!

 I told my Mom about the recipe and she thought it sounded great. My brothers made a wiffle ball field on my parents' property over the last few years (it keeps getting bigger & better with time).  We figured a lot of time would be spent on the field that day. (We were right.) It was perfect to have these "to go" snacks so the kids could just grab a cupful and go play ball!

I started googling and searching "goop" and sure enough, there are many different versions. We created our own and tried it out. It went over really well and we made it again for the snack table at my sister's wedding last year. :)

 

*Note: many of the recipes for "goop" were to bake it in the crock pot. We tried that, but it was soft and almost sticky. It was good, but not what we were hoping for.

We made more of the batches in the oven, and we thought it was way better. It was crunchy and flavorful.

You can certainly make it either way, just depends on what you want for the outcome. :)

 

Ingredients

1 box rice Chex cereal

1 box corn Chex cereal

2 bags Bugles, original flavor

1 box Cheez-its

1 bag mini pretzel twists

1 c. butter, melted

1/2 c. worcestershire sauce

2 Tbsp. garlic powder

1 1/2 Tbsp. seasoned salt

sugar, to taste (optional)

Directions

Mix the first 5 ingredients in a very large bowl. Set aside.

In a medium glass bowl, melt the butter then stir in remaining ingredients.

Pour evenly over cereal mixture.

Gently stir until "sauce" is evenly distributed.

Spread onto a large baking sheet.

Bake for 30-45 minutes at 350 degrees or until golden and crisp, stirring occasionally.

Serve warm or cooled.

(Be sure to let it cool completely before storing in airtight containers.)

 

Chocolate Ritz Cookies

This is a family recipe from our Aunt Cindy. It is a fun group recipe.

We hope you enjoy this!!! :)

Ingredient

Ritz Crackers

Peanut Butter (Creamy)

Almond Bark (Chocolate)

(Sprinkles, optional for Holidays)

You need:

Double boiler

Wax paper

Spatula (Fork or Spoon

is optional) 

Butter Knife

1. Spread the peanut butter on one cracker, then place another cracker on top, making a sandwich.

2. Melt the almond bark in a double boiler, then dip the sandwiches in.

3. Using a fork, lift them out and tap them gently to remove the excess chocolate.

4. Place them on wax paper. Let harden and then serve.

Enjoy!!! :)

Homemade Pumpkin Puree

The hustle and bustle of the holiday season has begun. I know many have already pulled out their Christmas decorations. Trees are selected, ornaments are removed from their special packages, family recipes are located, wrapping paper selected.  I, along with everyone else, love Christmas, but....I also love Thanksgiving. Let's slow down a little bit and enjoy this great day before we rush to celebrate Christmas--although Jesus' birthday is worth celebrating!

In trying to slow it down, I decided to make pumpkin pie for Thanksgiving. I normally make my own pumpkin pie- homemade crust and all. This year, however, I decided to make the puree too. Below are the steps to make the main ingredient to that yummy pie. 

*Allow a good three hours. :) We're really slowing it down. 

1.  Grab small pie pumpkins.

2. Remove stems. Cut in half. This is where my husband really came in handy, or I am just very weak. ;)

3. Remove the guts. More than the picture. Scrape them clean. 

4. Line a pan with aluminum foil. Place a little vegetable oil on foil. Place pumpkin on the pan, cut side down. 

5. Rub lightly with oil and cook at 350 degrees for 45 minutes or until fork goes through easily. 

6. Remove from oven and allow to cool. Scoop out.

7. Puree it in a blender, food processor, hand mixer, depending on the consistency you like. I like my pumpkin smooth so I used the blender. 

NOW GO MAKE SOME BEAUTIFUL PIES!  HAPPY THANKSGIVING EVERYONE!

Microwave Caramel Corn

One night recently, my husband came home with a grocery bag full of junk food.  Cheddar popcorn, ice cream, candy, pizza, and of course...caramel corn!  We started talking about homemade caramel corn and I realized that this would be the perfect time of year to share a quick recipe for microwave caramel corn with you guys. A wonderful fall snack during a cozy movie date!

Ingredients

1/2 c. unpopped popcorn

3/4 c. butter

1 1/2 c. brown sugar

1/3 c. brown rice syrup

3/4 tsp. Salt

3/4 tsp. baking soda

Directions

Using an air popper, pop the corn. (It should make about 4 quarts of popped corn.)

Dump the popcorn into a large brown paper bag.

In a large microwave-safe bowl, melt the butter.

Add the brown sugar, brown rice syrup, and the salt.

Stir well.

Microwave the mixture on high for 1 minute and 30 seconds. It should just begin to boil.

Once it begins to boil, microwave an additional 2 minutes.

Using hot pads, carefully remove the bowl from the microwave and stir in the baking soda. 

Continue to stir the mixture until the baking soda dissolves and the mixture becomes foamy.

Drizzle the mixture over the popcorn.

Fold the bag closed and shake well to distribute the caramel mixture.

(*Bag gets HOT so use oven mitts! You don't want burned fingers.)

Microwave (bag & all) on high 1 1/2 minutes.

Shake well.

Microwave again for 1 1/2 minutes.

Pour caramel corn into a large bowl or onto a baking sheet to cool.

With a wooden spoon, stir occasionally to break into chunks. Once completely cool, store in large ziplic bag until devoured.

I adapted this recipe from Meaningful Mama and I think it's a keeper! It's a bit chewier than the caramel corn you bake in the oven, but it's still delicious.  Perfect if you want something quick and easy!

Make a bowl for your next movie night and enjoy. :)

Rosary Cupcake Display

We decided to do this "Rosary Cupcakes" because it was our Dad's Birthday, and Our Lady of the Rosary feast day earlier this month.

Our mom thought it would be a nice for my sister and I to show you guys what we did, so here it is! 
It's a good way to celebrate and tastes so YUMMY! :)

WHAT YOU'LL NEED:
55 mini cupcakes
8 regular sized cupcakes
frosting (two colors)


1. Make 55 MINI Cupcakes.
2. Make 8 Normal Cupcakes.
3. Decorate Cupcakes!
4. Display like a ROSARY! :)

Enjoy this Special Rosary just for you! :)

Oreo "Mud" Bars

 So I was looking for some ideas for snacks for a Halloween Party.  I found this and thought it'd be a fun thing to make, considering I'm planning on having a small get together at the end of this month!!

It's October Everybody!!! :)

  

  

INGREDIENTS

1 package of Oreos

1 bag of Marshmallows

4 Tbsp. Butter

~~~~~~~~~~~~~~~~~~~~~~~~~~~

  

STEP 1: Get a Ziploc and put all the cookies inside.

  

  

STEP 2: Crush into crumbs.

  

STEP 3: Put marshmallows and butter into a pan.

 Put on low. Stir constantly.

 STEP 4: Stir until melted and mix with all the Oreo crumbs.

STEP 5: Butter a pie pan, then pat the mix in.

Cool for 15-20 minutes before serving!!!



Hope you Enjoy!!!



Peanut Butter & Date Protein Balls

Recently my husband asked me if I could pick up some protein bars for him next time I'm at the store.  Of course, me being me, I wanted to try a homemade version before throwing money into commercial bars that have unnecessary "filler" ingredients.

Using caloriecount.com's recipe analyzer, we were able to choose a recipe with a high protein and fiber content and very little sodium.  The sodium and protein content will vary depending on the brand of peanut butter and fiber/protein powder you use.  We used Full Circle Organic Creamy Unsweetened Peanut Butter (only contains peanuts and salt!) and Garden of Life Raw Fiber (Beyond Organic Fiber) powder.  Using these ingredients, the recipe analyzer says one serving of these little protein balls contains 7.8 grams of fiber and 9.2 grams of protein!

Combining only four ingredients in a food processor will get you on your way.

Blend until it's all well combined.

Make sure the texture is firm enough to hold its shape, adjusting ingredients if needed.

Roll into balls and store in an airtight container in the refrigerator.

Peanut Butter & Date Protein Balls

Recipe adapted from Vegan Family Recipes

Recipe makes 10 servings.

Ingredients

10 tablespoons (1/2 cup + 2 Tbsp) organic natural peanut butter, creamy

12 dates, pitted

4 tsp. chia seeds, ground

2 level scoops raw fiber powder (Garden of Life brand)

Directions

Blend all ingredients in food processor until well combined.

Using a small scoop, form into 20 balls.

Homemade Strawberry "Ice cream"

Finding simple, quick recipes is my goal right now. Something cheap and yummy, but tastes good. While scrolling through Facebook, I saw this idea. Three ingredients?  That sounds quick and cheap.  Deciding to try it didn't take too much of an effort as it said strawberries and ice cream and, did I mention, three ingredients!

This is a great snack to prepare with kids. Mine happens to be 30 something and 6 feet tall, but he's my kid. ;)

So grab your few ingredients and make yourself a treat!

Thank you bestrecipebox.com!

Homemade Strawberry "Ice cream"

1 pound of cleaned strawberries

1 14 oz can of sweetened condensed milk

16 oz of cold heavy whipping cream

This recipe is so easy, you can probably tell what to do by my "fabulous" pictures. ;) But just in case you need a little direction, here you go:

1. Set a few strawberries aside for decoration.

2. Mash the rest and set aside. I used fresh strawberries and left all the juice for flavor.

3. In a mixer, add your whipping cream and sweetened condensed milk and blend until stiff peaks. 

4. Pour in a container of your choice.

5. Garnish and freeze.

3- 4 hours you'll have "soft serve"

4-6 hours you'll obviously have "not soft serve"

Enjoy!

Crock Pot Spinach & Artichoke Dip

I'm not really sure why I waited so long to post this recipe.  I made it as a snack for the Superbowl and got some pretty great feedback.  It was just my husband, his brother, and me for the actual game, but I kept the leftovers in the fridge and when my family came to visit, I pulled it out and reheated it.  It was gone in no time and my brother even asked me for the recipe!

This is a super easy dip and well worth the minimal time it takes to make it!  We served it on toasted french baguette slices and with tortilla chips.  Both are fabulous. :)

It's as easy as mixing up most of the ingredients....

...then topping with the spinach and cooking until it's creamy. Easy peasy! :)

SPINACH DIP

8 oz. fresh spinach, roughly chopped

8-16 oz. cream cheese (depending on how creamy you want it)

12 oz. artichoke hearts, drained and chopped

8 oz. mozzarella cheese, grated

1 c. fresh Parmesan cheese, grated

5 cloves garlic, minced

1/4 tsp. white pepper

Combine all ingredients, except spinach, in the crock pot.
Stir as best you can.
Place spinach on top and cover.
Cook on HIGH for 2 hours, stirring occasionally to mix spinach in evenly with melting ingredients.
Once it's all melted and creamy, it's ready to go!

Serve while still warm with tortilla chips or toasted baguette slices.

Antipasto Skewers w/balsamic glaze

Happy belated Easter, everyone! I know, for me at least, this year has been flying by quickly! There are endless things to do and it seems nearly impossible to find the time to sit and blog.  I mean, I definitely get a chance to sit, but by the time I get everything done that I need to do, I'm exhausted and too lazy to do anything other than mindless channel surfing. Unless The Middle is on, then that's where it stays. I have a slight obsession lately. I can't decide if I like it so much because it always makes me laugh, because Axl 's mannerisms remind me of my brother, or because it's just a relatable show that seems more like a reality show than any actual "reality" show. It really doesn't matter, I guess. I just like it. :)

Anyway, back to the blogging bit. I made these for Easter at my parents' house.  They were super easy to throw together, I was able to make them the night before, and then when we were ready to serve them on Sunday, I loaded them on the platter and drizzled 'em with the balsamic glaze.

Super easy and they were a big hit!

 I liked how they were so versatile. You can really just find what you like best and put it together. I decided to make mine with two of each ingredient (besides the basil, I only had one leaf on each skewer) to make it easier for "choosing", but if you know someone hates olives, it's easy to accomodate. :)

As far as the glaze goes, I just tweaked it until it tasted how I wanted it to.  I just kept testing it by drizzling it on a piece and trying it. I may have tested it more than necessary...hehe.

Ingredients

three cheese tortellini

cherry or grape tomatoes

deli-style hard salami, thinly sliced

fresh mozzarella, balled or cubed

fresh basil leaves

black olives

balsamic vinegar

olive oil

skewers

Directions

Prepare tortellini according to package directions.

Set aside to cool.

Choose which order you want things and start skewering!

Cover and refrigerate until serving.

When ready to serve, mix balsamic vinegar and olive oil to your liking. (I did about 1/3 c. vinegar with a splash of olive oil.)

Drizzle over skewers and serve.

(With the extra pieces, I sliced the basil leaves up and tossed it all in a bowl and drizzled with the glaze. Very yummy salad!)