Mmmm yummy snack! And great this time of year with Christmas colored M&Ms. Looks festive and pretty.
White Chocolate Chex Mix
3 c. Rice Chex cereal
3 c. Corn Chex cereal
2 c. pretzels
2 c. mixed nuts
12 oz. M&Ms (I prefer dark chocolate M&Ms)
16 oz. white chocolate chips.
Combine all dry ingredients in a LARGE mixing bowl.
Melt chips in the microwave on high for 90 seconds. Stir chips as chips retain their shape when melted. If chips are not yet melted, pop back in the microwave for an addition 15-30 seconds and stir until melted. Pour over dry ingredients. Combine and stir until everything is well coated.
Place a sheet of wax paper on a cookie sheet. Pour mixture out on the cookie sheet and spread out mixture. Place cookie sheet in the freezer for 15-20 minutes. Remove from freezer. Break up the mixture and place in an airtight container.
Thursday, December 17, 2009
Chili
I HATE SPICY FOOD! I HATE SPICY FOOD! Did I mention that I hate spicy food? This chili is really really mild...so not spicy that you could give it to a child.
Mild Chili
1 lb ground round
1 c. elbow macaroni
2 15 oz cans tomato sauce
1 c. mild Pace picante sauce
1 can mild chili beans
3-4 t. chili powder
1-2 t. ground cumin
1/8 t. cayenne pepper
big pinch of garlic powder
big pinch of onion powder
Brown ground round. Season with salt, pepper, onion powder, and garlic powder. Cook until no longer pink.
Boil elbow macaroni pasta.
Combine beef and pasta in a large pot. Stir in beans (if desired). Add tomato sauce and picante sauce. Stir until well combined. Add in chili powder, ground cumin, cayenne pepper, garlic powder, and onion powder. Simmer on the stove on low until heated through. Or combine all ingredients in a crock pot and cook on low for 1-2 hours or high for 45 minutes to an hour until heated through. Serve with shredded cheese and saltine crackers.
NOTE: Add the chili powder and cumin in the chili 1/2-1 t. at a time. You don't want to go dumping a bunch of it in at once and find out it's too spicy for your taste. You can always add more in but you can't take more out!
Mild Chili
1 lb ground round
1 c. elbow macaroni
2 15 oz cans tomato sauce
1 c. mild Pace picante sauce
1 can mild chili beans
3-4 t. chili powder
1-2 t. ground cumin
1/8 t. cayenne pepper
big pinch of garlic powder
big pinch of onion powder
Brown ground round. Season with salt, pepper, onion powder, and garlic powder. Cook until no longer pink.
Boil elbow macaroni pasta.
Combine beef and pasta in a large pot. Stir in beans (if desired). Add tomato sauce and picante sauce. Stir until well combined. Add in chili powder, ground cumin, cayenne pepper, garlic powder, and onion powder. Simmer on the stove on low until heated through. Or combine all ingredients in a crock pot and cook on low for 1-2 hours or high for 45 minutes to an hour until heated through. Serve with shredded cheese and saltine crackers.
NOTE: Add the chili powder and cumin in the chili 1/2-1 t. at a time. You don't want to go dumping a bunch of it in at once and find out it's too spicy for your taste. You can always add more in but you can't take more out!
Tuesday, December 1, 2009
Thanksgiving
We had a great Thanksgiving! It went by too fast! I have some cute pics from the holiday.
Gizzy liked the foot toy with peanut butter!
Maverick clowning around.
And enjoying some turkey.
Cheeko defending his new "fort."
And I made this yummylicious cheesecake. Recipe from foodnetwork.com. It's from Paula Deen so it's guaranteed butter-free, fat-free, and calorie free. LOL. Just kidding.
Pumpkin Cheesecake
Crust:
1 3/4 c. crushed graham cracker crumbs
3 T. light brown sugar
1/2 t. cinnamon
1 stick melted butter
Filling:
3 8oz packages cream cheese, softened
15 oz. can pumpkin (make sure not to get pumpkin pie filling by accident!)
3 eggs + 1 yolk
1/4 c. sour cream
1 1/2 c. granulated sugar
1/2 t. cinnamon
1/8 t. nutmeg
1/8 t. cloves
2 T. all-purpose flour
1 t. vanilla extract
Preheat oven to 350.
Combine crumbs, sugar, and cinnamon. Add melted butter and toss crumbs with a fork until everything is moistened. Press down into a 9 in. springform pan. TIP: To help press your crust down, use a the bottom of the glass and spray with a little bit of cooking spray (fids OUT and AWAY from the kitchen!) to keep crumbs from sticking.
In a separate bowl, beat cream cheese until smooth. Add pumpkin, eggs + yolk, sour cream, sugar, and spices. Add in flour and vanilla. Beat together until well combined.
Pour into crust. Bake for 60-70 minutes. (I baked mine closer to 70 minutes, but her recipe called for just an hour). Let cool, cover with plastic wrap, and refrigerate.
TIP: I bake my cheesecakes in a hot water bath. I place a layer of aluminum foil around the cheesecake pan and place it in a 15 x 11 pan that is filled with HOT water that comes halfway up the sides of the cheesecake pan. This helps reduce cracking by allowing the heat to indirectly bake the cheesecake. It works everytime. Just be careful no kids or dogs bump into you when taking it in or out of the oven.
Also, you know when your cheesecake is done when you touch it with WASHED, CLEAN HANDS and the center springs back. ;) No swine flu in the food please!
Gizzy liked the foot toy with peanut butter!
Maverick clowning around.
And enjoying some turkey.
Cheeko defending his new "fort."
And I made this yummylicious cheesecake. Recipe from foodnetwork.com. It's from Paula Deen so it's guaranteed butter-free, fat-free, and calorie free. LOL. Just kidding.
Pumpkin Cheesecake
Crust:
1 3/4 c. crushed graham cracker crumbs
3 T. light brown sugar
1/2 t. cinnamon
1 stick melted butter
Filling:
3 8oz packages cream cheese, softened
15 oz. can pumpkin (make sure not to get pumpkin pie filling by accident!)
3 eggs + 1 yolk
1/4 c. sour cream
1 1/2 c. granulated sugar
1/2 t. cinnamon
1/8 t. nutmeg
1/8 t. cloves
2 T. all-purpose flour
1 t. vanilla extract
Preheat oven to 350.
Combine crumbs, sugar, and cinnamon. Add melted butter and toss crumbs with a fork until everything is moistened. Press down into a 9 in. springform pan. TIP: To help press your crust down, use a the bottom of the glass and spray with a little bit of cooking spray (fids OUT and AWAY from the kitchen!) to keep crumbs from sticking.
In a separate bowl, beat cream cheese until smooth. Add pumpkin, eggs + yolk, sour cream, sugar, and spices. Add in flour and vanilla. Beat together until well combined.
Pour into crust. Bake for 60-70 minutes. (I baked mine closer to 70 minutes, but her recipe called for just an hour). Let cool, cover with plastic wrap, and refrigerate.
TIP: I bake my cheesecakes in a hot water bath. I place a layer of aluminum foil around the cheesecake pan and place it in a 15 x 11 pan that is filled with HOT water that comes halfway up the sides of the cheesecake pan. This helps reduce cracking by allowing the heat to indirectly bake the cheesecake. It works everytime. Just be careful no kids or dogs bump into you when taking it in or out of the oven.
Also, you know when your cheesecake is done when you touch it with WASHED, CLEAN HANDS and the center springs back. ;) No swine flu in the food please!
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