Creamy White Chicken Chili

I feel a little bit like a poser writing a post on chili.

Years ago (over 20, when I was still a young, young child–barely out of the womb, really), my Dad and my uncles decided to enter a chili cook-off.  At that time, this event was basically an excuse to get together and drink beer, and the chili making was secondary.

Over the years, however, my dad’s passion for chili-making has grown, and his recipe has definitely improved.  He’s won a number of state cookoffs, and has qualified for the World chili cookoff seven times.  What I’m saying is he makes a mean pot of chili.

I’m also saying that the chili he makes for competition is “too good” for us to eat at home; we are usually relegated to ground turkey and not the tri-tip he uses for competition.

Anyway, a week or so ago, I got excited by the actual fall temperatures we were experiencing and decided I wanted a big pot of soup.  And by soup, I mean a hearty chili accompanied by cheddar corn muffins.  Nothing says fall more to me than chili.

While I typically make red chili, I wanted something a bit different.  And I wasn’t disappointed by this one.  It was creamy, flavorful and very filling.  Doodle and the Tall Boy gobbled it up.  You will, too.  Try it!

Creamy White Chicken Chili

makes about six servings, adapted from Better Homes and Gardens Tailgating magazine, 2011

Ingredients

1 tablespoon olive oil
1 1/2 pounds chicken breast, chopped
1 small onion (I used yellow)
4 cloves garlic, minced
2 15-ounce cans Great Northern Beans, drained and rinsed
1 14.5-ounce can chicken broth
1  4-ounce can each, diced green chilis and diced jalepenos
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin

1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 8-ounce carton sour cream (I used light)
1/4 cup half-and-half (I used fat-free)
shredded cheddar cheese and sliced green onion, for garnis

Directions

Heat oil over medium-high heat.  Add chicken, sweet onion and garlic; cook and stir until chicken is no longer pink.  Sitr in beans, broth, green chilis, jalepenos and spices.

Bring to a gentle boil; reduce heat.  Simmer, uncovered, for one hour, stirring occasionally.  Mash beans with a potato masher.

Stir sour cream and half-and-half into chili and simmer for 30 minutes longer (do not allow chili to boil).

Ladle chili into bowls and garnish with cheese and green onions.

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previous post: The Chocolate Diaries – Hot Fudge Sauce

The Chocolate Diaries – Hot Fudge Sauce

 

As a relatively new blogger, I was more than thrilled when Ghiradelli sent me samples of their Intense Dark chocolates as part of the Foodbuzz Tastemaker Program.  An excuse to eat chocolate?  I’m ALL. OVER. IT.

Now, before I received my little tasting pack, I didn’t realize there was a proper way to sample chocolate – my method of “sampling” was basically determining how quickly and how much I could jam in my mouth.

But here is what Ghiradelli advises:

Admire the attractive gloss that’s unique to the chocolate.

Take in the aroma of rich, deep chocolate, hints of toasted nuts, roasted coffee, dried fruit and more.

Listen for the “snap” when you break it in half.  That’s your first clue to the texture and quality of the chocolate.

Hold the chocolate against the roof of your mouth.  Revel in the velvety smooth texture as it begins to melt.

Savor the flavors that fill your mouth.

 

And you know what?  Doing that does really make a difference.  Here was what my sampling group had to say about each one:

Twilight Delight – shiny brown; even color; favor builds slowly; with a hint of vanilla and no bitterness or after-taste

Midnight Reverie – dull, dark brown; smooth and even in color; intense aroma; slightly bitter with an even flavor; firm snap

Sea Salt Soiree – reddish-brown and glossy in appearance; nutty aroma; very flavorful; no bitterness; complex flavor

After sampling the 72% Twilight Delight, the 86% Midnight Reverie and the Sea Salt Soiree, my personal favorite was the Sea Salt Soriee.

However, I couldn’t pass up the opportunity to use this amazing chocolate to make a hot fudge sauce.  With cooler weather finally on its way, I was looking forward to having something on hand to use for hot chocolate, to use as an apple dip (that’s healthy, right??), and on this pound cake:

Also, I wanted to do something with these cute little jars.  How fun would these be to give as a holiday gift, packaged with dry hot cocoa mix and homemade marshmallows?

Hot Fudge Sauce

Ingredients

3.5 ounces Ghiradelli 72% cocoa, Twilight Delight
1 can sweetened condensed milk (I used fat-free, and this was still to.die.for)
1/2 stick butter

Directions

In a saucepan, melt all ingredients over medium heat until smooth and  melted.

This will keep at room temperature for a day.  Otherwise, keep it in the refrigerator and pop it in the microwave before serving.

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As part of the Foodbuzz Tastemaker Program, I received samples of Ghiradelli Chocolate’s Intense Dark Line.  However, any opinion expressed in this post is solely my own, ’cause that’s how I roll.

previous post: Football Sugar Cookies

Peach Crisp With Maple Cream Sauce

A few weeks ago, we got a bushel of peaches.  We’ve had them plain, diced with a little bit of cinnamon, cooked with a bit of brown sugar and half-and-half and stuffed in french toast…

I’ve even canned–a peach salsa–for the first time in my life.  Now I feel compelled to open all of the cans to make sure everything worked properly, though that sort of defeats the purpose of canning.  And so the jars sit in my overflow pantry…until I get brave enough a month or so from now to try one.  Or, I’ll find them there a year from now because I was too freaked out to try them.  One or the other.

In the midst of all this, Doodlebug–a kid who eat feta cheese out of a bowl with a spoon–informs me that he does not like peaches.  If I wasn’t involved with the whole birthing process, I’d swear this kid did not belong to me.

Anyway, we also made this peach crisp, which was amazing.

Start by combining your dry ingredients in a medium bowl–the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.

Next, cut your butter into your flour mixture, using a fork or a pastry blender.

 

In a separate bowl, combine your peaches, lemon zest, lemon juice and maple syrup.

Pour the peaches into your baking dish…

…and top with the crumb mixture.

While the crisp is in the over, make your maple cream sauce.  I cannot lie to you–while the crisp was fabulous, the star of this dish was the sauce. 

I may or may not have eaten this by the spoonful while also drizzling it over our warm crisp.  The leftover I used in my coffee.  It would also be great spooned over fresh-fruit topped french toast or waffles.

Peach Crisp With Maple Cream Sauce

makes a 9 x 9 crisp, adapted from The Pioneer Woman Cooks

Ingredients – for the cream sauce

1 1/2 cup heavy cream
5 tablespoons maple syrup
3 tablespoons light corn syrup

Ingredients – for the crisp

1 cup flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
dash of nutmeg
1/4 teaspoon salt
1 stick cold butter
5 to 6 cups peeled and sliced peaches (about 6 medium peaches)
grated zest and juice of 1/2 lemon
2 tablespoons maple syrup

Directions

Preheat oven to 350 degrees.

To make your cream sauce, pour your cream into a heavy saucepan.  Add maple syrup and corn syrup.  Cook over moderate heat, stirring constantly until the sauce is thickened and reduced by a third, about 20 minutes.  Chill.

In a medium bowl, combine the flour, sugars, cinnamon, nutmeg and salt.

Cut your butter into the flour mixture using a fork or a pastry blender, until it resembles a coarse meal.

In a separate bowl, combine your peaches, lemon zest, lemon juice, and maple syrup.  Pour the peaches into your prepared pan, and top with the crumb mixture, evening out with a fork.

Cover tightly with foil, and bake for 15 minutes.  Remove the foil and bake 30 additional minutes, until the top is golden brown.  Spoon maple cream sauce over your warm crisp and enjoy!

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Football Sugar Cookies

 

So, this post really isn’t all that exciting; it’s just a few pictures of purple and white frosted sugar cookies.  But the weekend I made these was one of the happiest of my life.  This might tell you what kind of “exciting” life I lead…but really, I’m pretty easily satisfied, especially when it come to spending quality time with my two best guys.

See, the Tall Boy and I met at a tailgate party nearly 10 years ago, and we’ve been attending football games together ever since.  Last weekend was our first time taking the Doodlebug with us, and it was pretty much heaven in a football stadium to me.

Doodle and I did the Wabash cannonball together, ate funnel cake, and yelled like maniacs on third down.  It was awesome.  Don’t tell the Tall Boy, but Doodle and I had a conversation about where he might attend college while we were waiting in the car at the gas station.

Anyhoo, in honor of Doodle’s first college football game, I felt compelled to make football cookies to take with us. 

I always, always, use the Our Best Bites recipe for sugar cookies and their glace icing.  Royal icing might look prettier, and I’ve frosted with it before also, but this is really my favorite.  Want to know about my cookie-making attempts before finding these recipes?  Not so pretty, I can promise you that.

Also, a HUGE thank you to Chandra at The Plaid and Paisley Kitchen for passing on this blog award to little ol’ me. 

As a new blogger, and one who is pretty much technologically incompetent, this really made my day!  If you haven’t seen Chandra’s blog, you really should check it out.  She makes amazing food.

The rules of this award ask that I share seven random facts about myself, and pass the award on to 15 additional bloggers.  So, here goes:

Seven Random Facts

I’m afraid of heights.  Totally freaking-out, hyperventilating afraid.  Really.  I don’t even like to use a step-ladder, which can pose sort of a problem when you’re only 5′ tall.  This is why I married the Tall Boy.  Okay, one of the reasons I married the Tall Boy.

I’ve wanted to be a writer since I was in the first grade.  I have a completed 400-page manuscript and have been to two national writing conventions.

I love crime dramas.  If I was tougher, louder, more physically in-shape and not quite such a girlie-girl, I would have loved to have been an FBI agent.

Fall is my favorite time of year…and then when winter hits, I wear long underwear for three months straight.

I don’t like to sleep late; it feels like I’m totally wasting the day away.  But I’m usually in bed (and asleep) by 9 pm.

I’m an only child.

The Tall Boy is my best friend.

 

Fifteen Awesome Blogs I Peruse Regularly – check ‘em out!

  1. Fearless Homemaker – food and martinis?  A gal after my own heart!
  2. Sugar and Spice and All Things Iced – awesome cookies and other goodies
  3. Barbara Bakes - take a look at Barbara’s culinary adventures
  4. The Open Fridge - good food and great hospitality
  5. Deelicious Sweets - um…yum.
  6. Reasons to Skip the Housework - find one (or two or twenty) here!
  7. Bake Your Day - expressing love for food, people and life
  8. The Sweets Life - sweet and savory eats
  9. The Farm Girl - where home cooked is simple and yummy
  10. Annie’s Eats – making your days taste better
  11. Ravie NomNoms – a girl, her blog, and lots of food pictures!
  12. Pure & Yummy – wholesome, tasty food, made from scratch
  13. Eat. Drink. Love. – the name says it all!
  14. Warm Vanilla Sugar – adding a little sweetness to your day
  15. A Little Less Meat – even meat lovers can find great stuff here!

By the way, this list is by no means exhaustive – I was allowed to choose only 15.  Try to avoid licking your screen when checking out these wonderful foodies!

Stuffed Jalepeno Topped Burgers


Other than Mexican food, my very favorite food is a hamburger.  Not just any hamburger, though, ’cause there are plenty of burgers out there I won’t touch with a ten-foot pole (I’m talking to you, McDonald’s.  Let’s just ignore the fact that I ate your cheeseburgers every day during my senior year of high school, shall we?).

My favorite hamburger is one cooked on the charcoal grill.

Since my birthday is in mid-May, still the start of grilling around here, I typically tell the Tall Boy what I want for my birthday dinner is a grilled burger.  What can I say, I’m a cheap date.

Start by hollowing out your peppers.  If you’re making these as appetizers, you may want to leave the stems on, for ease of serving and eating.  If you’re making these as an artery-clogging burger-topper like I am, cut the stems off.  Either way, wear gloves when handling the peppers.

In a separate bowl, mix together some cream cheese, shredded cheese, and green onion.

Next, stuff your filling inside the pepper.  Don’t be shy.  Fill it up!

Then grab some bacon and barbeque sauce.  Trust me, even with turkey bacon, these things are A.MA.ZING.  Promise.  The Tall Boy, a full-fat bacon kind of guy, loves these with turkey bacon.

Roll half a slice of bacon around each pepper, and secure with a toothpick.  Brush the barbeque sauce on right before grilling.  When they’re done, pile ‘em on top of your burger, and drizzle with additional barbeque sauce.

 

Recipe: Stuffed Jalepenos

Ingredients

  • 18 jalepenos
  • 1 8-ounce package of cream cheese (I used fat-free)
  • 1/2 cup grated shredded cheddar cheese
  • 1 green onion, sliced
  • 18 slices bacon, cut into halves
  • barbeque sauce
  • toothpicks

Instructions

  1. Cut your jalepenos in half lengthwise, and scoop out the seeds and membranes. If you want some added heat, leave a little in.
  2. Combine your cheeses and onion, and pile into your hollowed-out peppers.
  3. Wrap bacon slices around your peppers, securing with a toothpick. Brush with barbeque sauce.
  4. Grill over medium-high heat for 15 to 20 minutes, or until peppers are tender.
  5. If using a conventional over, bake at 275 for approximately one hour.

Recipe from The Pioneer Woman Cooks (don’t you love her??)

If you’re looking for some other great burger recipes, check out this one from The Plaid and Paisley Kitchen!

 

 

BBQ Chicken in Cornbread

I feel like I have this dirty little secret I need to share:

I love Paula Deen.  I do.  I really, really do.  I love her unabashed, unapologetic way of using a stick of butter in nearly all of her recipes.  I know this isn’t healthy, and it’s not like we eat like this at every meal.  Everything is moderation, that’s my motto.  ‘Cause you know what?  Butter is really, really good.

I love the way she says, “ya’all” and I secretly wish I could use it in everyday conversations with friends and family.  Which would sound utterly ridiculous, because…well, I’m not Southern.  Unless my love of Gone With the Wind and the fact that I was named after Ashley Wilkes counts for anything.

Pretty sure it doesn’t, though.

Also, I love that she still cooks with her sons and that as grown men they still call her mama.  Love. It.  Don’t think I’m not already programming Doodlebug to do this, too.

Anyway, this recipe?

Doesn’t use any butter.

It’s awsome, though.  And quick and easy.  Perfect football food, which is kind of my focus right now.  ‘Cause football + food = happy me.

First, shred some grilled chicken and mix it with barbeque sauce.  You can certainly make your own if you’re feeling industrious, but I wasn’t.

Meanwhile, mix up a box of Jiffy cornbread mix, baking it in mini-muffin tins.  After you remove your muffins from the oven, use the handle of a cheese knife or juicer to poke the middle into a “cup” shape.  Like so:

Scoop spoonfuls of your barbeque chicken into the cups, and toss some diced dill pickle spears on top.

 

Recipe: BBQ Chicken in Cornbread 

Ingredients

  • 2 (7-ounce) packages sweet yellow cornbread mix
  • 1 cup whole milk
  • 2 large eggs
  • 1 1/2 cups chopped cooked chicken
  • 1/3 cup barbeque sauce
  • Chopped dill pickles, for garnish

Instructions

  1. In a medium bowl, combine the cornbread mix, milk, and eggs, stirring until smooth. Spoon the batter evenly into the prepared muffin cups.
  2. Bake at 400 until lightly browned, 10 to 12 minutes. Let cool in the pan for 5 minutes.
  3. Using the handle of a cheese knife or juicer, poke down the centers of the cornbread muffins to make a cup.
  4. In a small bowl, combine the chicken and barbeque sauce. Spoon the mixture evenly into the cornbread cups. Garnish with chopped dill pickles, if desired.
  5. Makes 24 mini-muffins.

recipe from Paula Deen

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Apple Scones with Spiced Maple Butter

A few Fridays ago, I went grocery shopping after work with Doodlebug.  I don’t typically grocery shop on Friday evenings, but it just so happened that was how our schedule worked out for the week.  We were pressed for time, and I knew we would get home late, with little no time to prepare a home-cooked meal.

So, in desperation, I grabbed a pasta meal from the frozen section and popped it in the oven while I put away the groceries.  It was ready by the time I was finished, served just in time to my cranky, hungry 4-year old.

My 4-year old, who then said, “Yum yum, did you make this, mama?’

I am not embarrassed to admit that I informed him I did, in fact, “make” the pasta dish. 

I am also taking credit for baking these scones, which required a bit more work than the pasta dish, but also tasted a whole lot better.

Recipe: Apple Scones with Spiced Maple Butter

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cups finely chopped tart apple
  • 2 eggs, lightly beaten
  • 3/4 cup whipping cream
  • 1 egg yolk, lightly beaten
  • 1 tablespoon whipping cream
  • thin slices of unpeeled apple, for topping

Instructions

  1. In a large bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Using a pastry blender (or two forks), cut in chilled butter until mixture resembles coarse crumbs. Stir in the chopped apple. Make a well in the center of the mixture.
  2. In a small bowl, combine the two eggs and 3/4 cup whipping cream. Using a fork, stir egg mixture into flour mixture. Dough will be thick. Using a 1/4-cup scoop, drop dough in mounds and place on baking sheet.
  3. Combine egg yolk and 1 tablespoon whipping cream. Brush some of the mixture over the tops of the mounch. Place an apple slice on top of each dough mound, pressing down until about 1 inch thick. Brush with remaining egg yok-cream mixture; sprinkele with coarse sugar.
  4. Bake at 375 for 15 to 17 minutes. Serve warm with maple butter.
  5. For the maple butter, beat 1/2 cup softened butter with 2 tablespoons maple syrup and 1/4 teaspoon pumpkin pie spice with electric mixer until light and fluffy.

recipe from Midwest Living, September/October 2011

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In Remembrance – Cranberry-Blueberry Cinnamon Chip Bars

We are sharing food and fellowship at my workplace today, so I decided to post this here a few days early.

Ten years ago, we lived in a different world.  I was a different person—just out of graduate school, starting a new career, single, free of responsibility (well, outside of myself), and totally unassuming about what real evil was.  That changed in an instant.

And while time has passed, the memories of that day have not.  No American escaped profound grief on September 11, or on the days following.  We still feel it.

We wonder, I think as parents especially, about raising children in a world that can seem so full of hatred, destruction, and just plain evil.  I worry about it every day, hoping to protect my son from the harshness and the cruelty in this world, but knowing I cannot.  Not from everything. 

While we certainly remember the tragic loss that day, we must also remember that this challenge to the American way of life stirred heroism.  Bravery.  Patriotism.

I won’t forget the passengers aboard Flight 93 who bravely retook the plane to prevent more loss of lives.  I won’t forget the public servants of New York City who courageously gave their own lives to save others.  I won’t forget the volunteers who worked tirelessly in the face of grief and devastation.  I won’t forget the men and women who battled in distant countries to protect our own.

These are the stories I will share with my son.  That good rises in the face of evil; that the true American spirit cannot be broken. 

We continue to mourn our dead, to remember them, to honor them.  But we remember, too, the bravery and courage of countless Americans who fought—and continue to fight—for our way of life.

 

Cranberry-Blueberry Cinnamon Chip Bars

Adapted from Our Best Bites  

 Ingredients:

 
½ cup butter, melted
1 ½ cup graham cracker crumbs
1 1/2 teaspoon cinnamon
½ teaspoon nutmeg
1 14 ounce can sweetened condensed milk
1 ¼ cup shredded coconut
1 cup cinnamon chips
1 cup white chocolate chips
½ cup dried cranberries
½ cup dried blueberries
 
Preparation Instructions:

Pour butter into a 9 x 13 pan to cover bottom.  Mix graham cracker crumbs, cinnamon and nutmeg, and sprinkle over butter.  Spread into an even layer and press down gently with your fingertips.

Pour sweetened condensed milk even over graham cracker crumbs.  Continue with the remaining ingredients: coconut, cinnamon chips, white chips, cranberries, and blueberries, sprinkling each in an even layer.  Press down gently with fingertips over entire pan.

Bake at 350 for 25 to 30 minutes until bubbly and slightly golden on top.

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How To Grill Pizza Like a Rock Star

Well, not that I know anything about the lifestyle of a rock star, or even if a rock star would grill his own pizza.  But if he did, I imagine it would look something like this:
 
 
A crust that’s perfectly crisp on the bottom, but soft and fluffy on top.  Sauce that’s just the right mixture of sweet and savory.  Cheese oozing with every bite.  Fragrant and sinful.
 
Totally rockin’, in other words.
 
Start with your dough.  I got this recipe from my mother-in-law, who makes fabulous pizza, and made just a few slight modifications.  And never fear, this recipe is for the yeast-challenged!  Believe me, I am one.
 
In a mixing bowl with a dough hook attachment, add 1 ¼ cups of hot water (about 120 degrees), 1 package of active dry yeast, ¼ teaspoon garlic salt, and 2 cups of flour.  Mix for about 3 minutes, adding additional flour until your dough is moderately stiff.  I used about 3 ½ cups of flour total.
 
Place your dough in a well-greased bowl, turning once to coat.  Cover and let rise for about 40 minutes.
 
While you’re waiting on your dough to rise, make your pizza sauce.  Certainly, you can use jarred sauce, but this recipe is a snap to make and uses ingredients you probably already have in your cupboard.  And it tastes soooo much better.  Promise!
 
When your dough has doubled in size, punch it down, and divide it out.  For ease of grilling, I divided my dough into four sections—approximately 6” each.  If you want larger pizza, this recipe should make a two 13” to 15” pizzas.  The great thing about grilling pizza is that this gives me an excuse to go for the “rustic” look.  Also, I couldn’t toss a pizza to save my life.
 
Prick the tops of your pizza dough with a fork, then drizzle olive oil over the top.  Sprinkle on oregano and garlic salt, to taste.
 
 
Flip your dough directly onto your grill grates, oiled side down.  If you’re using a charcoal grill like we did, place your dough over indirect heat.  For gas grills, set your temperature to medium low.  Close the lid and let your pizza bake for around 5 minutes, or until pretty grill marks appear underneath.
 
 
When you’re ready to flip over your dough, be ready to work fast.  Have all of your ingredients next to your grill and ready to go!  This is really important, because the second side of your pizzas will cook quickly.  Drizzle the top of the dough with some additional olive oil.  We then ladled on our pizza sauce, and topped with red onions caramelized in brown sugar, prosciutto, sausage, olives, and fresh mozzarella.  Close your grill lid again, and cook for another 3 to 5 minutes, depending on the thickness of your crust and the temperature of your grill.
 
 
I sprinkled fresh arugula on mine (perfection!) but my guys wouldn’t go for it.  What’s your favorite kind of pizza?
 

 

Cindy’s Pizza Dough

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1 1/4 cups water

1 package dry yeast

1/2 teaspoon garlic salt

3 1/2 to 4 cups flour

Heat water to 120 degrees.  In a large mixer bowl, combine 2 cups flour, yeast, salt and water.  Mix with dough hook for 3 minutes, adding flour to form moderately stiff dough.  Knead until smooth, about 4 minutes.  Place in a greased bowl, turning once to coat.

Cover and let rise until doubled, about 40 minutes.

Punch dough down and divide.  Makes two 13″ pizzas or four 6″ pizzas.

If using your oven, baked at 450 for 20 to 25 minutes.

Apple Pie Chex Mix – and Back to School

As promised, I’m announcing the winner of the Wilton donut pan today.  I used random.org to generate the number…commenter #1 was the lucky winner!  Amy, e-mail me your shipping address at kitchenmeetsgirl(at)gmail(dot)com and I’ll get it to ya!

 

Last week, Doodlebug’s preschool had an ice-cream social and “come and meet your teacher night.”  The Tall Boy and I were nearly thrown out of the way and forgotten as we entered the classroom–Doodlebug ran in in a fit of giggling wonder, hugging friends he’d made in Mom’s Day Out and explaning to his new teacher how much loves basketball.

As I stood back and watched him play, interacting with old friends and new, I wondered if I was old news (not be confused with old, which he informed another parent I was), washed-up, unneccesary.  At that point, I realized that the Tall Boy and I were there merely for transportation, and that the Doodlebug wouldn’t have noticed cared if we were in the room or not.

I’m not ready for this, okay?  I’m supposed to be the center of this kid’s universe–not thrown over for some random person just because they have new and different toys and bright colored chore charts on the wall.

Nine months of pregnancy and hours of labor should buy me more than 4 years, right?

So I do what any other mama would do in this situation.

I resort to bribery.

I bake, and make little treats for the Doodlebug to take with him to preschool so that he thinks I’m cool and the other parents think I have it together.

I’m not either, by the way.

But these little treats are quick and easy, making it something you can quickly assemble on a work night.  And you don’t need to have kids to appreciate this yummy goodness.  This is the perfect party snack, or just a fun stuffing your face anytime snack.

I found the recipe on the back of the Chex cereal box, and while I’m no stranger to Chex mix, this was a new one for me.  I divided up the mix, put it in snack-sized Ziplocs and added a bag topper.  You can find cute bag toppers all over the internet: etsy and I Share Printables are two of my favorites, though these I found here.

 

Recipe: Apple Pie Snack Mix

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Ingredients

  • 3 cups Cinnamon Chex cereal
  • 3 cups Rice Chex cereal
  • 1 cup walnut pieces
  • 1/2 cup packed brown sugar
  • 1/4 cup butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups dried apples, coarsely chopped
  • 1 cup white vanilla baking chips
  • 1 teaspoon shortening

Instructions

  1. In a large microwavable bowl, mix cereals and walnuts.
  2. In a 2-cup microwavable brown sugar, butter, cinnamon, ginger and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.
  3. Microwave uncovered on high 4 minutes, stirring after each minute. Spread on waxed paper to cool. Sprinkle apples evenly over cereal mixture.
  4. In a small microwaveable bowl, microwave white baking chips and shortening uncovered on high about 1 minute. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces.