Slow Cooker Chex Mix Munch

Cook's Note: Every year, since birth - my family's tradition is to make Chex Mix of some sort during Christmas. My Nana used to make it and then my Mom, then my Dad and now me!! :)

We munch on this the entire week leading up to Christmas and even a few days after (if there is any left). There are several methods to making this dish. A few include: 1) In the Microwave, 2) In the Oven and a new method is 3) In the Slow Cooker or Crock Pot. I saw this crock pot recipe on Pinterest and thought I would give it a try! I will say that its super EASY (which is wonderful if you are busy) and I could let this cook in the kitchen while I made other treats for Christmas. Give it a try - I think you will like it!

What You Will Need:
3 Cups of Rice Chex
3 Cups of Wheat Chex
3 Cups Corn Chex
3 Cups of Cheerios
1 Cup of Pretzel Sticks
1 Cup of Peanuts or Mixed Nuts
6 Tbsp Melted Unsalted Butter
1 Tbsp Seasoning Salt
1/4 Cup of Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Onion Powder
6-7 Dashes of Texas Pete (or hot sauce of your choice!)

Directions:
Turn Slow Cooker on High.

Place all of the dry ingredients in the crock pot.

Mix together Butter, Worcestershire and all remaining seasonings in a measuring cup and pour evenly on chex mix in the crock pot. Gently toss to coat and place lid on Slow Cooker. Cook for 3 hours on high, stirring thoroughly once an hour or as often as you feel needed.

Since my slow cooker lid doesn't have a little hole where steam can escape, I used several paper towels (or you could use a damp kitchen towel) under the lid to catch the condensation (otherwise you will have soggy chex mix).
*DISCLAIMER: It is not recommended to use paper towels under the lid due to potential fire hazard, so do this with caution or don't do it at all.

When done, place Wax Paper strips on your counter top and dump the Chex Mix to allow to cool. Once cooled, store in a large container for up to 3 weeks. MINE DOES NOT LAST THAT LONG BECAUSE WE EAT IT ALL!

See the chex mix here on my counter!!! It's a BEAUTIFUL Sight to see!

Makes a great gift for friends and neighbors if you place in a cute container and wrap with a cute bow!

This "Pinspiration" and very awesome slow cooker method Gimme Some Oven"

comes from "

ENJOY and MERRY CHRISTMAS 2017!

Chocolate Peanut Butter Ritz Cookies

Cook's Note: My mom made these cookies every Christmas, for most of my childhood and adult life. Now I am making them with my own daughter. This is a recipe that kids can help with, is fairly easy, and well worth the effort!


What You Will Need: 
4 Sleeves of Regular Ritz Crackers (don't use wheat!)
1 Block of Chocolate Almond Bark
Cream Peanut Butter (I like Jiff Natural)


Directions: 
The simple first step is to make Peanut Butter crackers and set them all out on a flat surface. I had my child make these (its simple for them to do!) while I was doing the next step. 

Next melt the chocolate almond bark in a glass bowl that is microwave safe (melt chocolate according to package directions). 

Set out a long stretch of wax paper on your counter. This will be where you put the chocolate covered peanut butter cookies to dry! 

Now you are ready to begin dipping the peanut butter crackers in the melted chocolate - one by one, using tongs to shake off the excess chocolate. 

This "Pinspiration" comes from My Mom 

Christmas Crack

Cook's Note: I kept seeing this recipe on Pinterest over and over again for several years -So I finally decided to break down this year and try it & im glad I did! It's really addictive and is perfect if you like the salty / sweet combination!

What you Will Need:
1 1/2 Sleeves of Saltine Crackers
1 1/4 Cup Unsalted Butter
1 1/4 Cup Light Brown sugar
8 oz package of Heath Toffee Bits

Directions:

Preheat oven to 400 degrees. Line a rimmed (one with sides to it) cookie sheet with parchment paper.

Put down a single layer of crackers to cover the pan.

In a small saucepan, add brown sugar and butter and heat until it has all melted and begins to boil.

TIP: Be EXTREMELY careful because this mixture is SUPER HOT. Once it starts to boil, let boil for 3 minutes.

After 3 minutes, carefully pour the mixture, CAREFULLY over the crackers, spreading evenly and place in the oven for 5 minutes. I screwed up and accident put half of the Heath toffee bits on before placing in the oven (but no worries here - it still tasted great!).

Remove from the oven and sprinkle the Heath toffee bits all over The crackers while still hot.  Allow to cool completely for about 30-45 minutes and then break into random pieces (similar to peppermint bark).

For a fun treat - give this as a gift to neighbors in a cute tin 😉

This "Pinspiration" comes from "Love Foodies"

Chocolate Peppermint Dipped Marshmallows

What You Will Need:
Large Bag of Jumbo Marshmallows
Mini Candy Canes (as many as Marshmallows you have)
2 cups Milk Chocolate Chips
Crushed candy canes for coating

Directions:
Set up your station first - this will go like an assembly line and will make it very easy to do!!

Large platter lined with wax paper.

1 bowl for candy canes
1 large bowl for marshmallows
1 bowl for chocolate chips
1 small bowl for crushed candy cane pieces

Bowl 1: Take small candy canes out of wrappers and place in Bowl 1

Bowl 2: Dump out large marshmallows into bowl 2

Bowl 3: Melt your chocolate chips in the microwave, in a glass bowl, at 30 second intravels on 50% power - stirring each time in between until smooth and silky when you stir.

Bowl 4: Take about 20 mini candy canes and place in a ziplock bag and hit the bag to crush candy canes with a wooden mallet or ice cream scooper (this will crush them up into tiny pieces.) pour these into a small cereal sized bowl #4.

Stick candy cane into Jumbo Marshmallow.

Dip each Marshmallow halfway into bowl of chocolate and then immediately dip into crushed candy pieces and set chocolate side down onto waxed paper.

Let "set and dry" for about 30 minutes. After the chocolate is hardened, enjoy alone or with a nice mug of Hot Chocolate.

Can be stored up to a week in large freezer bags.

This "Pinspiration" comes from "A Few a short Cuts"

Olive Cheese Bread

Note from the Cook: I've been making this recipe for about 5 or more year and absolutely love it. It's a party hit and a terrific appetizer!

What you will Need:

• 1 loaf Italian Bread
• Jar of Pimiento-stuffed Green Olives
• Small Jar of sliced Black Olives
• 2 stalks Green Onions (diced)
• 1 stick Butter, melted
• 1/2 cup Low Fat Mayonnaise
• 2 cups of shredded Monterey Jack Cheese or Colby Cheese 

Directions:

Chop up the black olives and green olives (I like to dice them thin). Thinly slice green onions.

Combine softened butter, mayonnaise, cheese, olives and green onions in a large mixing bowl. Stir together until thoroughly combined. 

Coat a cookie sheet with non-stick cooking spray and place Italian bread (sliced lengthwise) on the cookie sheet:

Spread the entire olive/cheese mixture onto Italian Bread. 

Bake at 350ºF for 25 minutes or until cheese is toasted and melted. 

This "Pinspiration" and Recipe comes from "The Pioneer Woman"

Apple Pie Crescent Rolls

Note from The Cook: It's fall in Virginia! I had a craving for apples on Sunday morning and decided to make these for breakfast. I served them with scrambled eggs and bacon on the side and a nice big cup of coffee. What a way to start a Sunday! YUM! 

What You Will Need: 

2 Medium to Large Apple of your Choice (peeled and sliced)

2 Tbsp Melted Butter

2 Cans of Crescent Rolls

1/2 Cup Packed Brown Sugar

2 Tsp. Apple Pie Spice

Cinnamon to taste

Directions: 

Preheat Oven to 375 degrees

In Bowl 1: Toss Apple Slices in the butter, reserving a small amount that you will brush the crescents with right before you put in the oven.

In Bowl 2: Mix together Brown Sugar and Spice

Unroll crescent rolls and place on a cookie sheet sprayed with Non-Stick Cooking Spray. Gently sprinkle the crescent rolls with the Brown Sugar/Spice. 

Place one Apple slice on each Crescent wedge and wrap them up, brush  the top of each roll lightly with butter. Sprinkle tops lightly with cinnamon.

Place in oven for 10-12 minutes or until golden brown. Let cool 5-10 minutes before serving. 

This "Pinspiration" comes from Pillsbury 

Trix Treats

 

Find it on Pinterest

 

Cooks Note: The last day of school is upon us and for most little ones that means parties, picnics and awards. I needed to make a quick and easy dessert for my son's school picnic and this fit the bill! After a fairly recent peanut allergic reaction, events that involve several food items from different places can be daunting. I wanted to make a snack that my son could enjoy and would keep him from being tempted by the brownies and cookies that would likely be present. This recipe is exactly like Rice Krispy Treats, but with Trix. I provides a fun and festive snack that kids will flock to. Happy Summer!

 

 

Ingredients:

• 1 14 oz. bag of mini marshmallows
• 1/4 cup of butter (unsalted)
• 10 cups of Trix cereal

Directions:

1. Melt butter and marshmallows in a glass bowl in the microwave for 2-3 min. Stir well

2. Stir in Trix and stir to coat evenly

3. Spray a 9x13 baking dish with non stick spray and spread mixture evenly into dish, tapping with a spoon to flatten.

4. Let cool, cut and enjoy!

This recipe courtesy of Suburban Epicurean

Chicken Taco Casserole

Cook's Note:  This is a Weight Watchers friendly recipe that I found on Pinterest. It was easy to make and delightfully tasty. I would compare it to Loaded Nachos! And who doesn't love that? I suggest you give it a try... its yummy! I have changed the recipe only slightly to fit my tastes. According to the original recipe poster Slap Dash Mom, this is only 7 points plus per serving. Serves 6. 

What You Will Need: 

2 cups cooked chicken breast, shredded

1 packet taco seasoning and 1/4 cup water mixed together
1/2 onion, finely chopped
1/2 bell pepper, chopped
1 packet taco seasoning
1 cup whole grain tortilla chips, crushed and divided
1 cup shredded Mexican Shredded cheese
1 cup salsa
1 can black beans, drained

Non-fat or low-fat sour cream for topping

Directions: 

Pre-cook chicken breasts in a skillet with 1 packet of taco seasoning and water (about 4 minutes each side). Add onion and bell pepper to chicken mixture and saute. Once cooked completely, shred chicken and set this mixture aside. 

Pre-Heat Oven to 350 degrees. 

In a large glass casserole dish, line bottom of dish with half of the tortilla chips (you are going to layer this like a lasagna). Add 1/2 of chicken mixture, next layer 1/2 of the beans, 1/2 of the salsa, and 1/2 of  the cheese. Now create the layer mixture again: Chips, Chicken mixture, beans, salsa and top with remaining cheese. 

Bake for about 20 minutes. Serve with a dollop of sour cream for a delicious dinner. 

This "Pinspiration" comes from: Slap Dash Mom

Quick and Easy Hot Ham and Swiss

 Find it on Pinterest

Cooks Note: Everyone loves hot ham and cheese and we all know croissants are heavenly so if the recipe says QUICK, I am willing to try! These are no doubt easy and are amazingly delicious! They take no time to put together and very little time to cook. I served them with a salad for a semi-light meal. The kids loved them, I loved them and we will be having them again really soon. Enjoy!

Ingredients:

• 4 Croissants
• 8 Slices of Swiss cheese
• 1 lb deli ham (I used it all, you can use as much or as little as you like. Any flavor!)
• 2 T Dijon Mustard
• 1 T Honey
• 1 T Brown Sugar

Directions:

1. Cut the Croissants in half to create two sides for the sandwich
2. Mix the honey, mustard and brown sugar together
3. Spread the honey mustard mixture on each side of the croissants
4. Place a slice of swiss cheese on each croissant half
5. Top the bottom half of each croissant with as much ham as you like
6. Place the 2 halves back together 
7. Wrap each sandwich in foil. Place in the fridge for later OR
8. Cook at 350 for 10-15 minutes

Pinspiration for this recipe came from Life With the Crusts Cut Off

Taco Pizza

Cook's Note: I saw this recipe on Pinterest (don't I always start that way?) and I said to myself ..."I have to make this!" Not only was this DELICIOUS, it was EASY and rather healthy (minus the crust, just don't count the crust!) There was a lot of great flavor here. The crescent rolls as the crust was interesting, but yummy! I was extremely pleased with this creation. 

This was loved by my entire family. It is unique and I will plan to make this again very soon!

Find it on Pinterest

What you will need: 

1 pound of Ground Turkey Breast (or ground beef)

1 packet of Taco Seasoning (try to grab the low sodium packet if you can!) 

3 cans of refrigerated Crescent Rolls

1 small tomato, diced (i used Roma Tomato)

1 Bag of Shredded Lettuce

1 Cup of Mexican Shredded Cheese

1 Cup of Mozzarella Shredded Cheese

1 Cup of Light Sour Cream

1 package of 1/3 Less Fat Cream Cheese (room temperature)

1 Avacado (diced) 

Directions: 

Preheat oven to 375 degrees. 

Using a jellyroll pan, spray with non-stick cooking spray and roll out your cans of crescent rolls as the crust from edge to edge. There should be no gaps in between. Pinch the corners together and flat with a spoon if you like, to create a seal. Once all rolled out, you should have one large "pizza crust" going form edge of pan to  edge of pan. Bake for 8-10 minutes or until lightly brown.  Remove from oven and let cool for about 10-15 minutes. 

In your stand mixer (or with a hand mixer) combine the sour cream and cream cheese until whipped well together, until smooth. This will be the "pizza sauce". Set aside or chill in the fridge while your crust cools.

While your crust is cooling, go ahead and brown the meat. Place meat in your skillet and add the packet of taco seasoning and about 1/3 cup of water. Cook according to package directions and until meat is done. Set aside.

Once crust is cooled - spread the "pizza sauce" (aka: sour cream/cream cheese mixture) on the crust, evenly. I used a large rubber spatula. 

Next, sprinkle the meat evenly over crust, then cheeses, and tomato pieces. 

Stick the pizza back in the oven for about 10 minutes (at 375 degrees). Remove and top with shredded lettuce and avocados. 

Cut into squares and ENJOY!

This "Pinspiration" comes  from Living Well Mom