Decadent German Chocolate Cake Cookies and Melissa's Carrot Cake Pudding Cookies.

I'm always in pursuit of new cookie recipes. I have an incredible collection of vintage cookbooks . I was looking for a new recipe , I recently received a recipe from Melissa's Southern Style Kitchen for Carrot Cake Pudding Cookies. http://www.melissassouthernstylekitchen.com/2014/04/carrot-cake-pudding-cookies.html
They look amazing. Then I began researching other Cake Cookie recipes. I have the Cake Doctor's Recipe Book and it uses cake mixes to create a variety of desserts.
I decided on German Chocolate Cake.

Decadent German Chocolate Cake Cookies with Coconut Pecan Frosting
Adapted from Chocolate Moosey, Carla Cardello, I don't believe this was an original recipe of hers,
there are many recipes online for these cookies.

Cookies:

2 C flour
1/2 C unsweetened cocoa powder  (I prefer Callebaut Cocoa Powder for all of my baking)
1 tsp baking soda
1/8 tsp salt
1 C (2sticks) butter, room temperature
1 C granulated sugar
1 C light brown sugar
2 tsp vanilla (I only use Madagascar Vanilla)
2 eggs
4 oz. Tazo Mexicano Vanilla Chocolate, chopped
1 C sweetened coconut flakes
2 C roasted whole pecans, chopped  (350 degree oven, lightly spray a sheet pan with vegetable spray, spread out 1 C of whole pecans in a single layer. Roast for 5 minutes, stirring half way. watch carefully so they don't burn.)

Frosting:

1 (14oz) can of sweetened condensed milk
2 egg yolks
4 TBS (1/2 stick) butter, chilled and cubed.
1 tsp vanilla (Madagascar)
1 1/3 C sweetened coconut flakes
2 C roasted whole pecans, chopped

Directions for cookies:

In a mixing bowl:
flour
cocoa powder
baking soda
salt
whisk well and set aside

In a stand mixer with a paddle attachment:
butter
granulated sugar
light brown sugar
beat for 5 minutes, until light and creamy
add vanilla and eggs
gradually incorporate flour mixture
add:
chocolate
coconut flakes
pecans

Refrigerate dough for 1 hour.

Line sheet pans with parchment paper.
Use a cookie scoop (1 1/2") place cookies 2 " apart.
Bake at 350 degrees for 10 - 12 minutes
Place sheet pan on a cooling rack for 10 minutes.
Transfer cookies to cooling racks until completely cooled.


Directions for Frosting:

In a saucepan on low heat:
sweetened condensed milk
egg yolks
butter
Whisk until butter is melted and incorporated.
Heat just until it begins to bubble, not boil.
Continue whisking until it thickens.

Remove from heat.
Fold in:
vanilla
coconut flakes
pecans
Mix well and allow to cool completely.

Ice the tops of each cookie with the frosting.

Enjoy!
Peace in the Kitchen!

Easter Simnel Cake and Torte Di Riso

I recently discovered this recipe and story. I opted to write the recipe with 12 Marzipan Balls representing the 12 Apostles. I've read that many make this cake for Christmas too. I would probably serve it then. I included one of my favorite dessert recipes for any Holiday, Torte Di Riso.

Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted and eaten during the Easter period in the United Kingdom,  The Republic of Ireland and some other countries. It was originally made for the middle Sunday of Lent.

Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas, or Jesus and the twelve apostles, minus Judas. This tradition developed late in the Victorian era, altering the mid Victorian tradition of decorating the cakes with preserved fruits and flowers.

Here's what you'll need:

1 8" Springform Pan , wrapped on the bottom and sides with double heavy duty foil.

1 C Butter, soft

1 C Brown Sugar

4 Eggs

1 3/4 C Self Rising Flour

1 1/3 C Golden Raisins

1  Dried Currents

2/3 Candied Cherries (rinsed , dried and quartered)

1/4 C Candied mixed Fruit Peel, chopped.

2 TBS grated Lemon Zest

2 tsp Mixed Spice

1 pound of Almond Paste

2 TBS Apricot Jam (warmed)

1 Egg, beaten

Preheat the Oven to 300 degrees.

In a Stand Mixer with a paddle attachment:

Butter

Brown Sugar

Mix for 5 minutes until smooth and creamy

Add Eggs, 1 at a time, beating after each addition.

Gradually add Flour.

Mix in:

Raisins

Currants

Candied Cherries

Mixed Fruit

Lemon Zest

Spice

Mix well.

Pour half of the batter into the pan.

Divide the Almond Paste into 3 equal portions.

Roll out 1/3 of the Paste into an 8" circle, trim to size with an 8" cake pan as a template.

Place the circle over the first layer of batter.

Cover with remaining batter.

Bake for 2 1/2 hours , firm to the touch and golden brown.

If it begins to brown too soon, cover with a piece of foil after the first hour.

Remove from the oven and cool in the pan for at least 10 minutes.

Remove the cake from the pan and place on the cooling rack to cool completely.

Set the oven to Broil.

When the cake has cooled completely, brush with the Warm Apricot Jam.

Roll out another 8" circle of Almond Paste, trim to size and place over the Jam Glazed Cake.

Divide the remaining Paste into 12 pieces and form into 12 balls to represent the 12 Apostles.

Arrange them around the perimeter of the cake.

Brush the balls with the beaten Egg.

Place under the broiler for 8 - 10 minutes or until golden brown.

Enjoy!

Peace in the Kitchen!

This is one of my favorite desserts. It's is from my collection of the Best of the Best Recipes. I've been making this Torte since 1984. It's a great dessert for Easter, Thanksgiving or Christmas. 

Torte di Riso

1984

1 quart (4 C) Whole Milk

1/2 C Italian Arborio Rice

1 C Granulated Sugar

1 tsp Vanilla

1/2 C Raw Whole Almonds

1 TBS Sugar Water

6 Eggs

3 TBS Almond Liqueur

1 tsp Almond Extract

Additional Almond Liqueur

In a heavy saucepan, bring milk to a boil.

Stir in rice and mix well.

Blend in Sugar and Vanilla.

Reduce heat and simmer slowly, uncovered, stirring occasionally for 20 minutes.

Allow to cool completely.

Preheat the broiler.

Arrange Almonds in a single layer on a baking sheet.

Sprinkle the Almonds with sugar and a few drops of water

Broil until caramelized.

Transfer to a food processor and chop coarsely.

Preheat the oven to 300 degrees.

Generously butter a 10" Quiche Pan (it fits perfectly).

Beat Eggs in a large bowl with Almond Liqueur and Almond Extract.

Add almonds and rice mixture and blend well.

Turn into the prepared pan.

Bake until the top is chestnut brown, about 1 hour.

Remove immediately and poke holes in the entire Torte with a toothpick and sprinkle generously with

additional Almond Liqueur.

Cut into wedges and cool completely before serving.

Enjoy!

Peace in the Kitchen!

Vintage Recipes coming soon!

We returned from the Mennonite Relief Sale with a new collection of vintage cookbooks and vintage recipes ready to post.
I'm looking forward to posting them as much as my readers are excited about getting new recipes.
More to come soon.
Terry/ The Hippy in the Kitchen!

Pineapple Poke Bundt Cake

This cake is amazing. It may very well be a Best of the Best Recipe.
It comes from the makers of Dole Pineapple.
This recipe has taken over the number 1 spot on my Blog with over 139,000 views.

1 can (20oz) Dole Crushed Pineapple
1 box (2 layer) Yellow Cake Mix
1 package (4 serving size) Jello Instant Vanilla Pudding
3/4 C Vegetable Oil
4 Eggs
2 TBS vanilla, divided
1 C Confectioner's Sugar
1 TBS Butter, melted

Glaze ingredients and recipe to follow.

Preheat oven to 350 degrees.

Grease a 12 C Bundt Pan well with my Pan Release Mix (I've had so many requests to post the recipe with this cake so it's at the bottom of the recipe)
Thank you all for your interest.

Drain the Pineapple, measure 3/4 C of the juice to use with the cake mix.
Reserve remaining juice for the soaking mixture.

In a stand mixture:
Cake Mix
Pudding Mix
Eggs
Oil
3/4 C Pineapple Juice
Mix for 2 minutes
Add 1 TBS Vanilla.

Fold in Crushed Pineapple.
Pour Batter into the Bundt Pan.
Bake at 350 degrees for 38 - 42 minutes or until a toothpick in the center comes out clean.

In a small bowl, mix the soaking mixture:
remaining Pineapple Juice
Confectioner's Sugar
Melted Butter
1 TBS Vanilla

Remove cake from oven and set it on a wire rack.
Poke holes in the cake with a skewer at 1/2" intervals, while the cake is still hot.
Pour the soaking mixture all over the cake.
If the mixture pools, poke additional holes in the cake.
Allow to cool in the pan at least 30 - 40 minutes.

Invert the cake onto a serving  platter.
Cool completely and then drizzle with the Glaze.

Glaze:
In a small bowl:
1/2 C Confectioner's Sugar
1 TBS Cold Whole Milk
Whisk well until smooth.
Drizzle all over the Cake.

Place in a covered Bundt Pan carrier until ready to serve.

Enjoy!
Peace in the Kitchen!

Holes poked and ready for the soaking liquid.

Drizzled  with the soaking liquid

Final cake, inverted onto the Bundt Pan Carrier.
As soon as the cake is completely cooled, it will be
drizzled with the glaze.

The Glazed Cake!

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

Enjoy!

Peace in the Kitchen!

Dallas Morning News Taste Section 4/9/2014

Today's headline is :  5 Foods To Try Now.
The story basically says to step out of your comfort zone and try something new. We all know what that can means...... YUK!
Without going into detail about some of the ingredients mentioned in the article, I chose Coconut Oil as my ingredient to talk about and a recipe that sounds yummy and not yucky! Lemon Coconut Poundcake.

I had the fortunate opportunity to spend some time on the Island of St. Lucia when I was...... well, let's just say, young! It was a carefree time in my life and probably on the backside of my Hippy Days.
I stayed in a friend's house on the side of a mountain, overlooking the sea. It was Utopia. We had a housekeeper and a cook. So far it doesn't sound very Hippy - Like, does it. I always said that my parents told me I was a privileged Hippy. I think there were many of us that were.
I learned quite a bit about island cooking and one of the ingredients I was not familiar with was Coconut Oil, until then. The house had no windows and it was 3 stories connected by an open staircase that zig - zagged from floor to floor. It was quite an amazing house. The living area had an opened balcony and within arms reach , there was a Cashew Tree. The cook fried fresh Cashews in Coconut Oil, daily. They were delicious. He also shaved pieces of Fresh Coconut and fried them in Coconut Oil. With a sprinkle of salt, they were better than any chip I had ever eaten. I had fried Plantains for the first time, and they were prepared in Coconut Oil. I added it to this story. He also taught me how to climb a Coconut Tree in my bare feet. Now, that was very Hippy! I have a picture of that somewhere in my archived photographs and if I ever find it, I'll post it here.

Here's my recipe for Fried Plantains as I remember them:

I hope some of my readers will make this recipe and create a new food memory.

4 green plantains

vegetable oil ( on the island it was always coconut oil)

sea salt

Peel and slice the Plantains on an angle 1/4" to 1/2"

Preheat the oil in a cast iron skillet

In small batches, fry the slices for 2 - 3 minutes on each side

Remove, drain on paper towels ( on the Island they drained them on pieces of brown paper bags)

Use a meat mallet ( or whatever you have on hand that would smash a Plantain ) I use a stainless steel measuring cup, smash them to 1/8"thick

Place them back in the oil and fry 2 minutes more, per side, until golden brown and crispy.

Drain again and sprinkle them with sea salt

I've included a dipping sauce recipe, but you can just eat them without it if you choose.

Mojo Sauce :

1/4 C olive oil

5 cloves of garlic, minced

1 TBS finely chopped cilantro, parsley or rosemary... etc. ( whatever herb you have available).

Salt to taste

Combine oil and garlic in a saucepan

Heat on low for about 5 minutes

Remove from heat

Place in a serving bowl

Add herbs and salt

Dip the crispy Fried Plantains in the sauce

Here's another sauce that can be used as a dipping sauce ;

This one comes from Bhutan, a country in the Himalayan Mountains.

1/3 C olive oil 

2/3 C sour orange juice (or half and half regular orange juice and lime juice)
6 cloves garlic, finely chopped 
1/2 tsp cumin, ground 
1/2 tsp salt 
1/2 tsp pepper 

Prepare the same as the previous sauce.

Enjoy!

Peace in the Kitchen!

Vintage slides

of St. Lucia:

the rough side of the island

this may be the island of Filicudi off the coast of Sicily.

Oh Well, another story , another time!

That was definitely a Hippy experience during

my many travels!

one of the grand pitons

the view from the opened living space in the house

I salted them with my Rosemary infused Sea Salt

Back to the recipe from today's paper.
Source: Tina Danze

Lemon Coconut Pound Cake:

1 1/2 C flour
1 tsp baking powder
1/2 C Virgin Coconut Oil, room temperature
1/4 C butter, softened
1 1/2 C sugar
3 eggs
1 tsp vanilla
2 1/2 tsp lemon zest
1 1/2 tsp lemon juice
1/2 C buttermilk
1 1/2 C confectioner's sugar
1 1/2 TBS whole milk
1/4 C coconut flakes, toasted

Preheat the oven to 325 degrees.
Grease an 8"X4" loaf pan,( I use my pan release mix found under Tip, Hints and More on the blog).

In a small bowl:
flour
baking powder
salt
whisk well, set aside.

In a stand mixer with a paddle attachment:
coconut oil
butter
blend well.
Add sugar and beat until creamy smooth, about 5 minutes.
Scraping down the bowl half way through.
Add eggs, one at a time, scrape the bowl between each addition.
Beat for 5 minutes, until very light and fluffy and increased in volume.
Add vanilla and lemon zest.
Mix until well combined.

Turn mixer to low speed and gradually add dry ingredients, alternating with buttermilk.
Pour half of the buttermilk in after the first addition of flour, the remainder after the second addition of flour.
Pour batter into the pan.

Bake for 70 - 75 minutes, or until it comes out clean when a toothpick is inserted int the center of the cake.

Remove from oven and place on a cooling rack for 15 - 20 minutes before inverting it onto a serving platter.

Icing:
In a small bowl, whisk confectioner's sugar with the lemon juice and milk to make a smooth glaze.
Drizzle it over the cake and sprinkle with the coconut flakes.

Enjoy!
Peace in the Kitchen!

Overnight Christmas Morning French Toast plus a Hazelnut/Ricotta Cheese version

This is one of our favorite Christmas Morning Recipes.

Overnight Christmas Morning French Toast:

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Casserole Pan (heavily buttered)

1 (8oz) package of Cream Cheese
12 ( Day old Croissants)
18 Eggs
1 1/2 C Heavy Cream
1 TBS Vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 Stick (8TBS) of Butter + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour over the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.


NOTE:
Here's another version of this delicious French Toast:

Hazelnut Overnight Christmas Morning French Toast.

1 1/2 C Nutella
1 1/2 C Ricotta Cheese
Make according to the directions above but replace the Cream Cheese with the Ricotta Cheese and add Nutella.
Directions:
In this recipe, split the croissants in half.
Spread 1 half with Nutella and the other half with Ricotta Cheese.
Fit the Croissants into the baking pan and continue as directed above.
Eliminate the Maple Syrup when serving.
Dust with Confectioner's Sugar





Enjoy!
Peace in the Kitchen!

Chex Buddies Recipes and over 15 Chex Mix Recipes

Chex Mixes!

This is the 4th in my series of consolidating my favorite recipes into one post.


I just received this recipe from Fountain Avenue Kitchen. I have an entire post dedicated to Chex Mixes.  I posted them at the end of this new recipe. This is perfect for Easter with Pastel M&M's and as I stated in my Easter M&M cookie recipe, this would be great with Christmas or Halloween M&M's. Keep this recipe handy for all of the Holidays. This is an adaptation while keeping the integrity of the original recipe.

1 pound of White Melting Chocolate
5 C Rice Chex
3 C Quaker Oatmeal Squares
3 C Cheerios
2 C Miniature Pretzel Squares or Miniature Pretzels

2 C Cashews
2 C M&M's

In a large mixing bowl or roasting pan:

Rice Chex
Oatmeal Squares
Cheerios
Pretzels
Cashews
M&M's

In a glass measuring cup:
Melt chocolate until smooth.
Pour ove the mixture and carefully fold it together to coat well.
Transfer to Parchment or Waxed Paper to cool completely.
Break apart and store in a covered container at room temperature.

Enjoy!
Peace in the Kitchen!

Use White Chocolate for the drizzle.

For Halloween  use melted Milk Chocolate for the drizzle.

For Christmas  use  White Chocolate for the drizzle.

I did a story dedicated to Chex Mix.

Here are 3 of my choices for Holiday Chex Mixes called Chex Buddies.

The directions are the same for each of the varieties.

12/22/13:

Now that I've made my first batch of Chex Buddies I can comment on the process to make it easier for everyone else.

The key to this process is to use the largest, widest opening, bowl that you have and the largest ziplock bag that's available. These two hints alone will make the process easy. I also used a large, Amish wooden spoon/scoop to mix the Chex after the Chocolate was drizzled over it. None of the cereal was crushed. I highly recommend these for the Holidays.

Andes Mints Chex Buddies:

2 boxes of Andes Mints , chopped

(Microwave until smooth and creamy)

5 C Corn Chex Cereal in a large glass bowl

1 1/2 C Confectioner's Sugar in a large ziplock bag.

Pour the melted chocolate over the cereal  and mix gently, folding from the

outside edge of the bowl to the center. Mix until well coated with chocolate.

Pour the chocolate covered mix into the bag of Confectioner's Sugar and shake until

well coated.

Pour into serving bowls.

---------------------------------------------------------------------------------------------------------------------------

Chocolate and Peanut Butter Buddies:

9 C Corn Chex Cereal

1 C Chocolate Chips

1/2 C Creamy Peanut Butter

1/4 C butter

1 tsp Vanilla

1 1/2 C Confectioner's Sugar

Use the same directions as above.

Melt all of the coating ingredients in a microwave until smooth and creamy.

Pour over Chex

Pour in the bag and shake.

---------------------------------------------------------------------------------------------------------------------------

Citrus Buddies:

1 12.8 oz. box of Rice Chex Cereal

12 ounces of White Chocolate Chips

5 tsp Orange Zest

1 TBS Lime Juice

1 TBS Lemon Juice

5 TBS butter

2 1/2 C Confectioner's Sugar

Same directions as above.

Melt topping ingredients in a microwave, until smooth and creamy.

Pour over Chex Cereal

Pour in the bag and shake.

---------------------------------------------------------------------------------------------------------------------------

The hardest part of this was unwrapping the 2 bows of Andes Mints.

Otherwise this is the easiest Christmas treat that I've made this year.

They look incredible and taste amazing. I highly recommend Chex Buddies!

These are the Andes Mint Buddies

These are some of the ingredients for the Citrus Buddies.

This also shows the bowl and the spoon that I use.

These are also delicious. They are a nice change from all

of the Chocolate treats that we typically make

st Christmas.

I would have photographed the Citrus Buddies but

they look the same as the Andes Buddies.

Enjoy! 

Peace in the Kitchen!

I had previously posted many recipes of Chex Mix, you can search them under Chex Mix.

America is fascinated with Chex Mix and the hundreds of recipe combinations to create a snack for family gatherings, sporting events, church suppers and holidays.

Here's the latest from the Hippy in the Kitchen!

Tex - Mex Chex Mix:

3 C Wheat Chex

3 C corn chips ( Fritos)

3 C mini pretzel squares

3 C salted peanuts

1 - ( 1.25oz) package of Taco Seasoning

1/4 C butter, melted

Combine everything in a bowl and mix well.

Enjoy!

Peace in the Kitchen!

As I got into the research for this project, I discovered too many recipes. I started posting them and I realized that I had to edit my list. I narrowed it down to 15 recipes. I've chosen the ones that I like best. I've included Savory and Sweet.

I hope everyone takes some time to read these, pick out some favorites and make them.

I've been eating Chex Mixes for ...... I can't even tell you how long!

Chex Mix

An American snack made from breakfast cereal as a major ingredient. Chex cereal was created in 1937.

By 1952, a recipe for "Chex Party Mix" appeared on the cereal box.

The party mix became popular as a holiday treat when in 1955, the wife of a Ralston Purina executive in St. Louis served the snack at a holiday party.

I remember having the Original Chex Party Mix at every holiday when I was young.

All of the commercial Chex mixes contain one or more of Chex cereals.

Here are some of the most popular Iconic American Chex mixes. There are so many that I could never post them all. It was difficult to choose, Most of them are from Pillsbury, a division of the General Mills Corporation.

I have to start with the Original recipe that I remember as a child.

This is the recipe that my mother made.

Original Chex Party Mix:

melt 1/2 C butter in a shallow baking pan

stir in 1 TBS Worcestershire Sauce

add 2 C Wheat Chex

2 C Rice Chex

1/2 C mixed nuts

sprinkle with 1/4 tsp salt

1/8 tsp garlic salt

mix well

Heat 30 minutes in a 300 degree oven

stirring every 10 minutes

cool

Enjoy!

Peace in the Kitchen!



This one may be what my mother made in the 50's:


Original Chex Mix Party Snack Recipe From the 1950shttps://www.thespruceeats.com › ... › Appetizers & Snacks › Snack Recipes

Apple Pie Mix:

3 C Rice Chex

3 C Corn Chex

1/2 C chopped Walnuts

3 TBS

1/2 C packed Brown Sugar

1 tsp Cinnamon

1/2 tsp ground Ginger

1/2 tsp Nutmeg

2 C Dried or Freeze Dried Apples, roughly chopped if necessary

1 tsp Crisco ( shortening)

In a large microwavable bowl, mix Cereals and Nuts

In a microwavable 2 C measuring cup:

melt Butter 30 seconds

Stir in :

Brown Sugar

Cinnamon

Ginger

Nutmeg

Microwave 1 minute until bubbling

Pour evenly over Cereal and mix well

Microwave the Cereal again for 4 minutes, stirring every minute

Spread mixture on Waxed Paper or Foil and cool completely

Sprinkle Apples over mixture

In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth

Drizzle over Cereal

Cool completely

Break into bite sized pieces

Enjoy!

Peace in the Kitchen!

Taco Chex Mix:

3 C Rice Chex

3 C Corn Chex

2 C bite sized Cheese Crackers ( CHEEZ - IT Crackers )

2 C bite sized Pretzel Twists

1 C Salted Peanuts

3 TBS Vegetable Oil

2 TBS Water

1 package of Old El Paso Taco Seasoning Mix

In a large microwavable bowl:

Cereals

Crackers

Pretzels

Nuts

Mix well

In a small microwavable bowl:

Oil

Water

Seasoning

Mix well

Pour over Cereal mixture

Stir to coat well

Microwave the mixture uncovered for 5 minutes

Stir every 2 minutes, it will begin to brown

Spread onto waxed paper

Cool completely

Enjoy!

Peace in the Kitchen!

Cheesy - Ranch Mix:

3 C Corn Chex

3 C Rice Chex

3 C Wheat Chex

2 C bite sized Pretzel Twists

2 C CHEEZ - IT Crackers

3 TBS Butter, melted

1 package of Ranch Dressing / Seasoning Mix ( 1 oz.)

1/2 C Grated Parmesan Cheese

In a large microwavable bowl:

Cereals

Pretzels

Crackers

In a smaller microwavable bowl:

melt Butter

Poor over Cereal mixture

Mix well

Mix in Ranch Seasoning, mix to coat well

Microwave the Mix uncovered for 3 minutes, stirring every minute

Spread on waxed paper to cool

Cool completely

Enjoy!

Peace in the Kitchen!

Chili & Garlic Mix:

8 C Rice Chex

1 bag Butter Flavored Microwave Popcorn, popped

1/4 C Dry Roasted Peanuts

3 TBS Vegetable Oil

1/3 C grated Parmesan Cheese

2 tsp Chili Powder

2 tsp Garlic Powder

Heat oven to 300 degrees

In a large bowl:

Cereal

Popcorn

Peanuts

Mix well

Drizzle  with Oil and toss to coat well

In a small bowl:

Mix remaining ingredients

Sprinkle over Cereal

Toss to coat well

Spread out in a large Roasting Pan

Bake 15 minutes

Stirring once

Spread onto waxed paper to cool completely

Enjoy!

Peace in the Kitchen

Barbecue Chex Mix:

6 C Corn Chex

1 1/2 C bite sized Pretzel Twists

1 1/2 C CHEEZ - IT crackers

3/4 C Honey Roasted Peanuts

1/2 C Barbecue Sause

1 TBS Vegetable Oil

3/4 tsp Garlic Powder

Preheat Oven to 250 degrees

In a large bowl:

Cereal

Pretzels

Crackers

Peanuts

Mix well

Set aside

In a small bowl:

Remaining ingredients, stir well

Pour over Cereal mixture and mix well to coat

Spread in a roasting pan

Bake 1 hour , stirring every 15 minutes

Cool completely

Enjoy!

Peace in the Kitchen!

Mexican Chex Mix:

This one is easy to make and one of my favorites!

1 bag Buttered Flavored Microwave Popcorn, popped ( remove un popped Kernels)

8 C Corn Chex

4 C Corn Chips ( Fritos), use spicy if you want more heat)

2 C CHEEZ -IT Crackers

3 TBS Butter, melted

1/3 C grated Parmesan Cheese

1 package ( 1 oz.) Old El Paso Taco Seasoning Mix

In a 2 gal. resealable plastic Food Storage Bag:

Popcorn

Cereal

Corn Chips

Crackers

Drizzle with Butter

Seal and Shake to coat well

Add Crackers and Taco Seasoning to the bag

Seal and Shake again to coat well

Store in an airtight container

Enjoy!

Peace in the Kitchen!

The Big Game Mix:

This is another favorite!

3 C Corn Chex

3 C Rice Chex

3 C Wheat Chex

2 C Honey Mustard flavored Pretzel Nuggets

1 C Smoked Almonds

1/4 C Butter

2 TBS Yellow Mustard

2 TBS Honey

1 tsp Seasoned Salt ( Lawry's, Morton, Bodia, Great Value )

In a large microwavable bowl:

Cereals

Pretzels

Almonds

In a microwavable measuring cup, uncovered, until melted ( about 1 minute)

Butter

Mustard

Honey

Seasoned Salt

Pour over cereal mixture

Stir to coat evenly

Microwave the Mix for 5 minutes, stirring every 2 minutes

The mix will begin to brown

Spread onto Waxed Paper and cool completely

Enjoy!

Peace in the Kitchen!

Lemon Rosemary Mix:

2 C Corn Chex

2 C Rice Chex

2 C Wheat Chex

1/4 C Butter

2 TBS Fresh Rosemary, minced

1 TBS Lemon Zest

1 tsp Garlic Powder

1 tsp Salt

1 C Raw Almonds

1 C Parmesan Flavored Crackers ( CHEEZ -IT , Stonewall Kitchen)

In a large mixing bowl, melt Butter

Add:

Rosemary

Lemon Zest

Garlic Powder

Salt

Mix well

Add:

Crackers

Almonds

Mix well

Microwave 5 minutes

Stir every 2 minutes

Spread onto a cookie sheet to cool completely

Enjoy!

Peace in the Kitchen!

Hot Buttered Rum Mix:

3 C Cinnamon Chex Cereal

3 C Honey Nut Chex Cereal

1/4 C Butter

1/4 C Packed Brown Sugar

2 TBS Honey

3/4 tsp Cinnamon

3/4 tsp Nutmeg

3/4 tsp Clove

1 tsp Rum Flavoring

2 C Miniature Marshmallows

Combine Cereals in a large microwavable bowl

In a 2 C microwavable measuring cup, melt :

Butter

Brown Sugar

Honey

Until bubbling

Blend in:

cinnamon

Nutmeg

Clove

mix to coat well

Cool about 5 minutes

Add Marshmallows

Spread on Waxed Paper

Cool completely

Enjoy!

Peace in the Kitchen!

Caramel Corn Mix

4 C Popped Microwavable Popcorn, discard un popped kernels

4 C Corn Chex

1 C Mixed Nuts, no Peanuts

1/2 C Butter ( 8 TBS or 1 Stick), cut into pieces

3/4 C packed Brown Sugar

1/4 C Light Corn Sugar

1/2 C White Vanilla Baking Chips

1/2 C Dried Cranberries

In a large microwavable bowl

Popcorn

Cereal

Nuts

mix well and set aside

In a 2 C microwavable measuring cup, uncovered

Butter

Brown Sugar

Corn Syrup

Heat until bubbling, stirring often

Pour over Cereal

mix to coat well

Microwave the Cereal uncovered about 5 minutes, stirring and scraping the sides of the bowl every minute just until it starts to brown

Spread on Waxed Paper or Foil

Stir to break up

In a medium microwavable bowl:

heat chips until melted and smooth

Add 3/4 C of the Cereal mixture to the melted chips

Toss gently to coat well

Spread on Waxed Paper or Foil

Cool 30 minutes

In a large serving bowl:

Combine both bowls of Cereal

Stir in Cranberries

Enjoy!

Peace in the Kitchen!

Chocolate Caramel Mix:

8 C Chocolate Chex

3/4 C packed Brown Sugar

6 TBS Butter

3 TBS Light Corn Sugar

1/4 tsp Baking Soda

1/4 C Vanilla flavored Baking Chips or Chocolate

Place Cereal in a large microwavable bowl and set aside

Line a Cookie Sheet with Waxed Paper and set aside

In a 2 C Microwavable Measuring Cup:

Brown Sugar

Butter

Corn Syrup

Heat for 1- 2 minutes, stirring after 1 minute, until smooth

Stir in Baking Soda until dissolved

Pour over Cereal, mix to coat evenly

Microwave 3 minutes, stirring every minute

Spread out on the Cookie Sheet

Cool 10 minutes

Break into pieces

In a medium microwavable bowl:

Vanilla Chips

heat 1 minute or until melted and smooth

Drizzle over Cereal Mix

Refrigerate until set

Enjoy!

Peace in the Kitchen!

Muddy Buddy Mix:

9 C Chocolate Chex

1 C Semi Sweet Chocolate Chips

1/2 C Creamy Peanut Butter

1/4 C Butter

1 tsp Vanilla

1 1/2 C Powdered Sugar

Place Cereal in a large bowl

In a 1 quart bowl:

Chocolate Chips

Peanut Butter

Butter

1 minute, or until melted and smooth

Stir in Vanilla

Pour over Cereal and stir until well coated

Place Cereal into a 2 gallon resealable Food Storage Bag

Add Powdered Sugar

Seal and Shake until well coated

Spread onto Waxed Paper

Cool completely

Store refrigerated in an airtight container

Enjoy!

Peace in the Kitchen!

Chex Brittle:

8 C Rice Chex

1 C Salted Peanuts

1 C (14oz.) Sweetened Condensed Milk ( not Evaporated Milk)

1 tsp Vanilla

Heat oven to 300 degrees

Spray 2 - 15"x10"x1"  Baking Sheet Pans with Vegetable Cooking Spray

Mix all ingredients in a large bowl until evenly coated

Spread onto the Baking Sheet Pans in a single layer

Bake for 20 - 22 minutes until golden brown ( be careful not to over bake)

Spread on Waxed Paper

Cool completely ( about 15 minutes)

Break into pieces

Enjoy!

Peace in the Kitchen!

Campfire Popcorn Mix:

6 C Popped Buttered Flavored Microwave Popcorn ( 3oz. bag) remove un popped kernels

4 C Corn Chex

1- 7oz Jar of Marshmallow Creme

Heat oven to 350 degrees

Spray a Baking Sheet Pan with Vegetable Cooking Spray

In a large bowl:

Popcorn

Cereal

Mix well and set aside

Empty the jar of Marshmallow Creme into a medium sized microwavable bowl

Heat 2 minutes , stirring after 1 minute, until smooth and creamy. Stir well

Pour over the Cereal and stir until evenly coated

Spread on Baking Sheet

Bake 10 minutes

Stirring after 5 minutes

Cooking will be complete when the coating begins to turn Light Golden Brown ( do not over bake)

Spread on Waxed Paper

Cool completely

Enjoy!

Peace in the Kitchen!