by Donna | Nov 21, 2010
A couple of entries ago, I introduced goody gifts that families can make (or at least assemble) together (https://positiveparenting3-6-5.blogspot.com/2010/11/day-310-christmas-goodies.html ). Then yesterday I started out with our first “sweet” snack mix (https://positiveparenting3-6-5.blogspot.com/2010/11/day-311-holiday-snack-mixwhite.html )–which was a sweet, simple one.
Today I would like to introduce a spicy one that takes a little more work (stove top sauce and then baking mix)—but is still not too difficult. It is different (and a little spicier) than your typical Chex mix. Give it a try!
(Again, I based the servings on 2 cup servings, the amount we put in individual bags for gifts.)
Reindeer Spicy Snack Mix serv=2 cups/b serves 24
————————————————————
8 Cup Bugles If unavail, may use
fritos
8 Cup Cheez it
8 Cup Pretzel Twists
4 Cup Corn Chex Cereal
4 Cup Bite Sized Shredded Wheat
4 Cup Pecan halves
3 Cup Butter Melted
8 Tablespoon Maple Syrup
10 Teaspoon Worcestershire Sauce
5 Teaspoon Cajun seasoning
2-4 Tablespoons Cayenne Pepper
Instructions
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1. In large bowl, combine all but butter, syrup, worc sauce, cajun, and
cayenne.
2. In another bowl, combine remaining ingredients.
3. Pour wet ingredients over dry mixture and toss to coat.
4. Transfer to an ungreased 15 x 10 x 1 inch baking pan (more than one for
multiple batches).
5. Bake, uncovered, at 250′ regular for 1 hr, stirring evry 15 mins (45-50
mins convection; stirring every ten; adjust for multiple batches and stir
more frequently).
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by Donna | Nov 20, 2010
In day 310, I introduced the idea of quick “goody gifts” that families could make together, starting with snack mixes in bags. The beauty of these snack mixes is that they can be whipped up in large quantities fairly easily—and kids can definitely help bag them, either in small bags for individual gifts (we have done this for our students!) or large bags or tins for family gifts.
I will share four snack mixes—two sweet and two salty. Also, two super easy (i.e. melt chocolate and pour over the mix) and two more elaborate (make stovetop syrup, pour over, bake (and stir some). All four make nice gifts!
Note: All four recipes have approximately 32 servings of 2 cups each, which is the amount that we put in each individual bag.
Here is one of the sweet, easier ones:
White Chocolate Chex Mix serv=2 cups/b serves 32
————————————————————
8 Cup Rice Chex Cereal
12 Cup Corn Chex Cereal
12 Cup Cheerios
8 Cup Pretzel Twists
48 Ounce M and M’s
6 Pound White Chocolate Chips
8 Cup Peanuts Dry Roasted
Instructions
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1. Stir dry ingredients together.
2. Melt white chocolate carefully in batches in micro on 50% power for 30
sec intervals–do not allow to get wet.
3. Pour melted white chocolate over dry mixture and spread on waxed paper or
foil to dry.
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by Donna | Nov 20, 2010
We have taught our children to cook and do for others since they could stir something up in the kitchen! We have used cooking as a ministry to others in many ways throughout our family’s life: making things for small group, cooking meals for company, making goodies for neighbors and family, preparing freezer meals for those expecting babies or in other needy situations, cooking large amounts for banquets for the disability ministry our kids are a part of, and much more.
Now that we are busy with our family ministry and publishing company (and now that our girls are grown and not here to cook!), we do not cook as much as we used to, though we still love to gather together in the kitchen and make stir fry, pizza, soup, freezer entrees, or cookies.
I will be sharing many of our favorite holiday recipes over the next six weeks (mainly on weekends), but I want to start with some ideas for “quick holiday goody gifts.” These are things that you and your children might be able to prepare (at least package) together—or things that make a lot in a short amount of time. (Other, more time consuming recipes, such as our favorite holiday cookies, etc. will follow later.)
So…to start with, I will give you my four “quickest” (and somewhat child-friendly in terms of kids helping with them) gift goodies—with recipes. Snack mixes in colorful Christmas bags—sized for individuals and for families
1. Peanut butter, chocolate, and “ribbon” fudge poured right into shallow plastic Christmas goody buckets
2. Mini and full sized loaves of quick bread
3. “Easy” drop and other candies to use for “family candy day”—those that do not require molds or a lot of cooking but can be made in bulk to put on plates or in tins for gift giving
Check in often during November and December!
by Donna | Nov 7, 2010
With holidays approaching, I thought I would share one of the easiest—but most popular items—that we take to gatherings, especially ones with kids!
It really is just as easy as the instructions say. Great for Christmas parties, Christmas Eve family nights, and youth gatherings, and more—you will want to keep the ingredients for this one on hand.
Hot Fiesta Dip
1 (#10) can cheese sauce (or 3 blocks Velveeta)
2 lbs taco meat (precooked; that is 5 cups cooked taco meat)
4 cans chili with no beans
1-2 tsp chili powder
1-2 tsp garlic powder
Mix, heat, and serve.
Tips:
1. We like using the canned cheese sauce (or four cans of no name Cheeze Whiz) as it stirs up so quickly—and then we just take out the portion we need for the gathering and stick it in the small crock or medium crock on low.
2. We almost always make this large amount for two or three different events in one weekend or week. With the cheese sauce, we can heat up each portion as we use it and store the rest in the fridge.
3. Sometimes we add a jar or two of salsa.
4. You may serve with sour cream, jalapenos, and salsa on the side, if desired.
5. Note: This makes a ton!
by Donna | Nov 6, 2010
Crunchy Ranch Chicken serves 6
12 Ounce Corn Bread Mix
1/4 Ounce Ranch dressing mix
1 1/3 Cup Milk
10 Each Chicken Breast
Olive Oil as needed for browning
breasts
Instructions
1. Combine cornbread mix and salad dressing mix in a large plastic zipping
bag; set aside.
2. Pour milk into a shallow bowl. Dip chicken into milk.
3. Pace in cornbread mixture and shake to coat.
4. Flash freeze on cookie sheets without letting them overlap until solidly frozen.
5. Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)
6. Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)
7. Labels:
Curnchy Ranch Chicken DATE
Thaw them laid out separately. Heat oil and cook until golden
on both sides 6-7 mins per side or until juices run clear. (May also spray with PAM or olive oil and bake until crispy and done.)
——————————————————–
Crunchy Ranch Chicken — Double serves 12
24 Ounce Corn Bread Mix
1/2 Ounce Ranch dressing mix
2 2/3 Cup Milk
20 Each Chicken Breast
Olive Oil as needed for browning
breasts
Instructions
1. Combine cornbread mix and salad dressing mix in a large plastic zipping
bag; set aside.
2. Pour milk into a shallow bowl. Dip chicken into milk.
3. Pace in cornbread mixture and shake to coat.
6. Flash freeze on cookie sheets without letting them overlap until solidly frozen.
7. Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)
6. Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)
7. Labels:
Curnchy Ranch Chicken DATE
Thaw them laid out separately. Heat oil and cook until golden
on both sides 6-7 mins per side or until juices run clear. (May also spray
with PAM or olive oil and bake until crispy and done.)
—————————————————-
Crunchy Ranch Chicken — X 4 serves 24
48 Ounce Corn Bread Mix
1 Ounce Ranch dressing mix
5 1/3 Cup Milk
40 Each Chicken Breast
Olive Oil as needed for browning
breasts
Instructions
1. Combine cornbread mix and salad dressing mix in a large plastic zipping
bag; set aside.
2. Pour milk into a shallow bowl. Dip chicken into milk.
3. Pace in cornbread mixture and shake to coat.
8. Flash freeze on cookie sheets without letting them overlap until solidly frozen.
9. Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)
6. Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)
7. Labels:
Curnchy Ranch Chicken DATE
Thaw them laid out separately. Heat oil and cook until golden
on both sides 6-7 mins per side or until juices run clear. (May also spray
with PAM or olive oil and bake until crispy and done.)
Recipe Category .. Poultry Entrees
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by Donna | Oct 31, 2010
Cheese cake lovers really like this treat. Get creative with what you serve it with—graham crackers, vanilla wafers, animal crackers, rice krispie treats, chocolate graham crackers, specialty (un-iced) cookies—anything sweet that is firm enough to scoop it up or spread it on.
1 (8 oz) package cream cheese, softened
½ cup butter
¾ cup confectioners’ sugar
4 TBSP brown sugar
¼ tsp vanilla
¾ cup mini chocolate chips
¾ cup finely chopped pecans
1. In a medium bowl, beat together cream cheese and butter until smooth.
2. Mix in sugars and vanilla.
3. Stir in mini chocolate chips (fold, not beat).
4. Cover and chill in the refrigerator for 2 hours (or freezer for quick set up).
5. Roll the cheese ball in finely chopped pecans before serving (or sprinkle over it if using as a spread rather than a “ball”).
Tips:
1. Low fat items might make it too runny.
2. Freeze for quick set up rather than refrigerating.
3. Some recommend increasing sugar to 1 cup.
4. Some recommended omitting nuts and increasing chocolate chips—and rolling in toffee pieces.
5. Use room temp cream cheese and butter—not softened in micro as it will be too soft/runny.
6. One suggested scooping mixture into plastic-wrap-lined small square, oval, or round dish and refrigerating. Then she just turns over and pops it out onto serving platter—no worry about “shaping” it in that case or it not setting up right.
