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"