Christmas Crack Chex Mix

I realize that it's not Christmas, but I made some recently and just had to post it.  My Grandma would make this Chex mix every year when I was growing up and I loved going to her house and grabbing some out of the containers she kept on top of her microwave.  This stuff is so delicious and addicting!

Christmas Crack Chex Mix

1  12.8 oz. box Corn Chex cereal (you can use Rice Chex as well)

1  12 oz. box Golden Grahams cereal

1  7 oz. bag shredded coconut

1  4 oz. bag slivered almonds

1 1/2 cups butter 

2 cups sugar

2 cups corn syrup

Combine Chex and Golden Grahams, coconut and almonds in a large mixing bowl.  In a large sauce pan cook butter, sugar, and corn syrup to the "soft ball" stage...about 235 degrees on a candy thermometer.  Pour over cereal mixture and stir until well coated.  Pour mixture out onto 2 large cookie sheets to cool.  Store in an airtight container.  

Favorite Frosted Brownies

I made these brownies this weekend for my Grandma's 90th birthday party and they were a huge hit.  This is my mother-in-law's recipe and they are our absolute favorite around here.  Really, we don't ever make any other chocolate brownie recipe because this is the only one we want.  It is really hard to eat just one...or maybe I just have no will power when it comes to these delicious brownies.  Either way, they are fabulous!


Favorite Frosted Brownies
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp. vanilla
1 1/2 cup flour
1/2 cup cocoa
1/2 tsp. salt
1 cup nuts (optional)

Frosting
1/4 cup butter
3 1/2 cup powdered sugar
2 Tbsp. cocoa
2 tsp. vanilla
pinch of salt
milk for desired consistency

Cream butter and sugar.  Add eggs and vanilla, mixing well.  Add the rest of the dry ingredients and mix well.  Add nuts.  Pour into greased 9x13 pan.  Bake at 350 degrees for 30 to 35 minutes.  Frost when cool.

Yummy Yams

This year we were able to eat Thanksgiving dinner 3 different times.-I know...it's crazy!  Luckily, they were spread out between three weeks so it wasn't so bad.  At one of the dinners my husband's Grandma made these delicious yams.  They were so good that I had to go back for more.  Of course I asked her for the recipe and couldn't wait to make them myself.  I made up my own pan of these yams on Thanksgiving and they definitely did not disappoint.  They are for sure my new staple yam recipe for the coming years.  

Yams

6 Yams
3 or 4 apples
3 Tbsp. Cornstarch
1 cup sugar
1/2 cup butter
1 tsp salt
2 cups water
2 Tbsp. Lemon or orange juice or 1 Tbsp Tang (I used Tang)

Parboil yam for 20 to 24 minutes.  Don't overcook them.  Cool and slice in pan.  Layer sliced yams and apples in pan before adding the sauce.  Put sauce ingredients together (all except juice) and boil to thicken.  Add juice or Tang.  Pour sauce over yams and bake 45 to 60 (depending on the size of the pan) minutes at 350 degrees, until apples are done.  They need to be bubbly and hot.

Caramel Apple Dip

It's been a long time since I last posted, but I decided it was time to start blogging again.  I hosted a bridal shower this weekend and made this delicious caramel apple dip.  Seriously, it's so yummy!  I love that it's simple to make, but will definitely be a crowd pleaser.

Caramel Apple Dip
Recipe adapted from http://www.blessthismessplease.com
Makes about 4 cups

1/2 cup salted butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla

In a medium saucepan, melt butter over medium heat.  Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.  Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla.  Stir to combine.  Serve warm or at room temperature with apple slices.

Note:
Don't let the caramel come to a full, rolling boil.  Just let it get nice and bubbly and then take it off the heat.  It will get too hard if you cook it too long.

Baked Zucchini with Mozzarella

With it getting warmer outside I am constantly in the mood for fresh vegetables and fruit.  I can't wait to have my own little garden to grown some yummy stuff.  One thing that I would definitely plant would be zucchini.  I love zucchini!  Whenever I make this zucchini recipe these are just flying off the pan.  Seriously, we never have any left over, because they are so good!  

Baked Zucchini with Mozzarella
Recipe adapted from Jamie Cooks It Up!

2 medium sized zucchini
garlic salt
shredded mozzarella cheese

Slice zucchini into 1/2 rings.  Lay them out flat on a large cookie sheet.  Sprinkle with garlic salt.  Bake in the oven at 350 degrees for about 10-15 minutes or until crisp and tender.  Take pan out of the oven and sprinkle with cheese.  Turn the oven to broil, put the zucchini back into the oven and let the cheese melt for about 3-5 minutes.

Cinnamon Banana Bread

We love ourselves a good loaf of banana bread around here!  Add some cinnamon and you have all kinds of goodness going on!  I found this recipe and just had to try it.  The smell was so heavenly while it was baking that I could hardly wait until it was done cooking to have a taste.  My family devoured this bread and so I am sure we will be making more again very soon! 

Cinnamon Banana Bread

Adapted from Lovin' From The Oven

3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour
For the swirl:
1/3 cup sugar
1 Tbs cinnamon

Preheat oven to 350. Butter and flour a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed.  Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix! In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.  Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.  Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Indoor S'mores

When I was growing up my older brother would often make these indoor s'mores for us.  I loved them!  So when my husband randomly started talking about how we haven't had them in a long time I just had to make some right away.  The next day I ran to the store and bought all the ingredients just to make these.  Boy, oh boy was it worth it!  These are delicious!  We will definitely be making some more of this very soon!

Indoor S'mores
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbsp. butter
1 tsp. vanilla
1 cup miniature marshmallows

Measure cereal into a large bowl and set aside.  Spray large pan with non-stick spray.  In a large microwavable bowl, microwave 5 cups miniature marshmallows, chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes 30 seconds, stirring after every minute until melted and smooth when stirred.  Stir in vanilla.  Pour over cereal and toss until completely coated.  Stir in 1 cup marshmallows.  Pour mixture onto pan.  Store covered at room temperature for up to 2 days.