Chex Mix

Homemade chex mix is one of my all time favorite foods!  With all the sweets around at Christmas time, I crave salt!  I associate chex mix with the Holidays, but it can be a great snack year round.  It is just too addictive to have in my house all year - so it is reserved as a December snack.  I made this batch for a party with a gluten sensitive friend, so I omitted the wheat chex and pretzels.  I had a little left over chex mix after the party, so I ate it for breakfast one morning....It is cereal after all.

Source: Adapted from the Original Chex Party Mix Recipe
Ingredients:
3 tablespoons butter
1 tablespoon Worcestershire sauce
1/2 teaspoon Lawry's seasoned salt
3/8 teaspoon garlic powder
1/4 teaspoon onion powder
2 1/2 cups corn chex
2 1/2 cup rice chex
1/2 cup mixed nuts - I usually mix almonds, pecans and cashews

Preheat oven to 250 and place the butter in a deep baking dish in the oven to melt.  Once the butter is melted, add Worcestershire sauce, Lawry's seasoned salt, garlic powder and onion powder.  Stir all ingredients with a spoon then add the chex and mixed nuts and stir to combine all ingredients.  Bake 1 hour stirring every 15 minutes.  The cook on paper towels on the counter and once cool store in an air tight container.

Microwave Toffee

 

 

This is my Mom's microwave toffee - it is super simple.  I have tried the complicated toffee recipes and keep coming back to this easy microwave recipe for toffee! 

 

 

Source: My Mom

Ingredients:

1/2 cup butter

1 cup sugar

1/4 cup water

1/2 teaspoon salt

1 cup chopped nuts - I use pecans

approx. 1/2 bag of milk chocolate chips

 

Rub top and inside of 2 quart glass bowl with butter, then place rest of butter in the bottom of the bowl.  Pour sugar on top of butter.  Add water, then salt.  DO NOT STIR. 

 

Microwave for 8-10 minutes until the mixture reaches the slightly golden color shown in the picture below.  While it is in the microwave, spread your chopped pecans on a small cookie sheet.





Once the mixture is slightly golden, pour evenly over the pecans.  Please note  it is VERY hot and you will need to be quick as the mixture hardens quickly.  Next toss some milk chocolate chips over the toffee and wait a couple minutes for the chips to melt from the toffee heat (see picture below).  Then spread the chocolate chips evenly with spatula.  Let the toffee cool a bit and then refrigerate.  After it is completely cooled just lift the corner of the toffee with your hand and break into small pieces and store in an air tight container.

Pure Chocolate Fudge

 

 

This fudge is a Christmas tradition in my family.  At least one of us makes it each year, sometimes we make a couple batches!  Including both milk chocolate and semi sweet chocolate chips gives it an extra boost of rich creamy chocolate flavor.  Delicious.

 

Source: old Nestle recipe

Ingredients:

1 jar (7 1/2 to 13 oz.) marshmallow cream
1 1/2 c. sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
2 cups milk chocolate chips

1 cup semi sweet chocolate chips
1 tsp. vanilla

Optional - 1/2 c. chopped nuts  ( I usually leave out the nuts)

In medium saucepan, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to full boil stirring constantly over moderate heat. Boil 5 minutes, stirring constantly over medium heat. Remove from heat. Add chocolate chips; stir until mixture is smooth. Stir in vanilla and add the nuts now if you like them in your fudge. Pour into foil lined 8 inch square pan. Chill until firm.

Spinach Dip

This cold spinach dip is one I remember sneaking bites of as a child when my parents hosted parties.  My mom adapted the recipe slightly from the original Knorr Spinach Dip.  My family snacked on this while we were cooking our Christmas feast this year!

Ingredients:
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 cup sour cream
1 cup Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts chopped
2 T. diced onion
1 package of King's Hawaiian Sweet Bread (you can use either the rolls or the loaf - just cut into bit size pieces)

Combine all ingredients and chill for at least 2-4 hours.

Cornflake Christmas Cookies

One of my favorite Christmas cookies!  You can shape these into wreaths, or take the easy method and just do mounds like I did.  Either way, they are delicious!

Ingredients:

1/4 c. butter
30 large marshmallows
1/4 tsp. green food coloring
1/2 tsp. vanilla
3 1/2 c. corn flakes
Red Hots

Melt the butter and marshmallows. Add food coloring and vanilla. Pour over corn flakes. Mix until coated. Drop small amounts as for cookies on buttered sheet. With fingers slightly buttered, place one finger in center and shape into wreaths. Wash butter from your fingers and decorate wreaths with tiny Red Hots.

Chicken Lo Mein

Source: The Sisters Cafe

Chicken Lo Mein
1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch

Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar

8 ounces linguine, prepared to al dente
1 tsp sesame oil
1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
1 cup snow peas
     
Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, snow peas and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Peanut Butter Kiss Cookies

These cookies always seem to disappear from our family cookie trays!  I just love peanut butter and chocolate together.  This year my 3 1/2 year old niece, Saydie, asked her mom if she could have a bit of this cookie.  Saydie proceeded to turn the cookie sideways and eat the entire Hershey kiss in one bit...a girl who loves chocolate!  So whether you eat these cookies sideways, or eat a little bit of the chocolate with each peanut butter cookie bit - ENJOY!

Source: Hershey's
Recipe:
48 Hershey's Kisses

1/2 cup shortening

3/4 cup Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Additional granulated sugar

 

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.     
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. 

Oreo Truffles

I have made more of these truffles over the years that I can even count.  They are so good and yet, so simple to make.  They don't even require baking!

Ingredients:
1 bag of original Oreo cookies (not double stuffed)
1 8oz block of cream cheese - at room temperature
1 package Chocolate Almond Bark
Optional - 1 oz of white chocolate

Put the entire bag of Oreos in the food processor and pulse until all cookies are crumbled to a sand texture.  Next use an electric mixer to blend the Oreos and cream cheese together.  Now roll the dough into 40 small balls.  Melt the almond bark in a small pot on low heat and dunk the Oreo balls.  Place the truffles on wax paper and refrigerate.  If you like the white decoration on top of the truffles, melt a little white chocolate and drizzle on the truffles.

Remember to keep these refrigerated as you enjoy them!

Gnocchi with Roasted Vegetables and Gorgonzola Cream Sauce

One of my favorite local restaurants (Venice) serves "Gnocchi au Gratin - Potato Dumplings, asparagus, roasted mushrooms and roasted bell peppers and gorgonzola cream sauce"  It is a seriously decadent dish.  I set out on a mission to try to recreate it. 

Gnocchi - Here is a link to the best recipe I have found - Bev cooks

* 2 russet potatoes, rinsed and scrubbed
* 1 1/2 cup all-purpose flour
* 1 egg
 

After you have rolled out your gnocchi, drop in boiling water and remove when it starts to float.  Place in an oven safe dish. Below is a picture of my cooked gnocchi.

Roasted Vegetable & Gorgonzola Sauce
* 1 pint heavy whipping cream
* 1/4 cup gorgonzola crumbles

Place the whipping cream in a heavy skillet on med/high heat and reduce to about 1/2.  Add the gorgonzola crumbles and stir to melt.
* Roasted garlic, chopped - 2 tbs.
* Roasted red pepper, chopped - 1 pepper
* Roasted mushrooms, sliced - approx. 2 mushrooms
* Roasted asparagus, chopped - approx. 4 spears

I found all of my vegetables at the olive bar in my local grocery store roasted and ready to use.  You could also roast fresh vegetables.  Add the roasted vegetables to the cream sauce and pour over the gnocchi.  See picture below.

For the last step top with grated Parmesan and broil until cheese is melted.  Serve immediately.

Apple Cinnamon Breakfast Quinoa

Made a big batch of breakfast quinoa this morning so I can just warm it up this week for an easy, healthy breakfast on the go during the work week!

Source: fitfoodiefinds
1C dry quinoa
1C cow/soy/almond milk (I used vanilla soy mil)
1C water
1t cinnamon
1T sugar 
8T raisins (or other dried fruit
4T chia seeds
4 medium apples, finely chopped


1. In a small saucepan bring quinoa, milk, and water to a boil.
2. Reduce heat and cover. Simmer on low for about 10 minutes.
3. Add in cinnamon, sugar, raisins, apple, and chia seeds. Continue cooking on low until all liquid is absorbed. Around 10 min.

Italian Style Chicken and Waffles

This is such a fun twist on the classic chicken and waffles!  Enjoy!

Source: mixandmatchmama  - I seriously love her blog!

Waffles & Sauce:

4 cups Bisquick

2 cups milk

4 eggs

1 cup Parmesan cheese, grated (plus a little more for garnish)

3/4 cup chives, chopped (plus a little more for garnish)

2 teaspoons black pepper

Spaghetti Sauce, heated

Chicken Parmesan:

1 pound chicken breasts

3/4 cup Bisquick mix

2 tablespoons Italian seasoning

2 heaping tablespoons Parmesan cheese, finely grated

1 egg beaten

2 tablespoons butter, melted

Preheat oven to 450 degrees.

 

Start with preparing the Chicken Parmesan:

In one shallow dish (I used a pie plate), combine Bisquick, Italian seasoning and cheese. In a second shallow dish, beat your one egg. Take each chicken breast and dip it first in the Bisquick mix, coating well, then dip it in the egg mix coating both sides, then dip it one more time back in the Bisquick mix.

 

Place chicken on foil lined cookie sheet sprayed with Pam. Brush half of your melted butter over the tops of the chicken and bake 8 minutes. Flip chicken over and brush remaining half of your melted butter on opposite side and finish cooking another 8 minutes. Your chicken should be brown and kind of crispy with the juices running clear.

 

After you flip the chicken, start on the waffles:

In a mixing bowl, combine Bisquick, milk and eggs until combined. Stir in cheese, chives and pepper. Pour batter into hot waffle iron that has been sprayed with Pam and bake until cooked through. (This should make about 4 large waffles depending on your waffle iron.) 

Lobster Pappardelle

I have never cooked lobster before - something about seeing the live lobsters in the movie Julie & Julia had me running scared.  This recipe was actually quite simple - I picked up a couple lobster tails on sale at my grocery store and followed the recipe below for a delicious dinner.  I am no longer scared of lobster....now I just have to wait for the next sale on lobster tails to try something else delicious! 

Source: Cooking Light
Ingredients:
1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)

2 cups dry white wine

1/2 cup no-salt-added chicken stock (such as Swanson)

1 thyme sprig

3 (5-ounce) American lobster tails

1/4 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons heavy whipping cream

2 tablespoons fresh parsley

1 teaspoon fresh thyme leaves

 

1. Cook pasta according to package directions, drain.  If you buy/make fresh pasta, start with steps 2 & 3 first and then throw it in the boiling water at the last min so you have hot pasta.
2. While pasta cooks, bring wine, stock, and thyme sprig to a boil in a large skillet. Add lobster. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove meat from lobster tails; coarsely chop.
3. Add oil, salt, and pepper to wine mixture in pan; bring to a boil. Cook 14 minutes or until reduced to 1/2 cup. Discard thyme sprig. Stir in cream. Add lobster meat and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss. Sprinkle with parsley and thyme. Serve immediately.