Tag Archives: DELICIOUS

Mother Gerry’s Holiday Chex Mix

26 Nov

It’s here; the holiday season is here!  As my family can attest, I love the holidays-everything from the TV specials, the music, food, decorations, and yes even all of the family time-I love it!  This past Thanksgiving weekend Nathan and I came home early on Sunday so the tree and decorations could be put up immediately.  While decorating, I also had to make one of my mom’s staple holiday foods, Chex Mix.  I remember my mom, aka Mother Gerry, making a giant bowl of this stuff and we would pick at it all through the season.  I know everyone thinks their mom is the best cook, but my mom really is 🙂

I have added the recipe below if you are looking for a quick, easy, DELICIOUS, holiday snack.

Ingredients: 1 box of Chex cereal, 1 bag of pretzels, 1 bag of M&M’s, 20 oz container of salted peanuts, 12oz bag of raisins, 2 tbsp of worcestershire sauce, and 1 tsp of garlic salt

Chex cereal, pretzels, 2 tbsp of worcestershire sauce, and garlic salt

Combine the cereal, pretzels, salt, and worcestershire sauce .  Bake it in the oven for 10 minutes on 300 degrees.

In a separate bowl combine raisins, peanuts and M&M’s.

You will actually have to stir the mixtures to ensure the raisins don’t clump together.

After the cereal mixture has finished in the oven, let it cool for 20 minutes.   If you mix it too soon the M&M’s will start to melt.

Once the cereal mixture is cool, combine all ingredients and voila-happy snacking!

Now, I know some might argue that this is more of a trail mix but Mother Gerry says its Holiday Chex Mix and I learned at an early age not to argue with my mom-she  always wins.

Enjoy and Happy Holidays!
Cheers, Tara

Cookie Covered Brownie Recipe

29 Oct

A couple of weeks ago Nathan and I were at his Uncle Mark’s house for family dinner.  I have been dying to try a recipe that my co-worker, Ed, shared with me.  This dessert was one of the easiest recipes to make and everyone loved it.  You can’t go wrong with two kinds of cookies covered with brownie, it is amazing!

Ingredients you will need: brownie mix, chocolate chip cookie mix, and Oreos (you can see I went with the generic brand and it worked just fine).  I think next time I will use double-stuffed:)

To start, grease a 9×11 pan and pre-heat the oven to 350 degrees.

Evenly line the bottom of the pan with chocolate chip cookie dough.  You can make the dough yourself but I choose to buy the pre-made stuff and it worked well.

Cover the cookie dough with a layer of Oreos.

Top your Oreo layer with brownie batter.

Bake at 350 degrees for 40 minutes.  Of course ovens vary, so to be sure it is done stick a tooth pick in the center.  If it comes out clean, your dessert is ready to be taken out.

Top with ice cream, cool whip, or strawberries and enjoy!

Cheers, T

Pumpkin Ice Cream

15 Sep

Fall is in the air which means it is pumpkin season! We found this amazing, must-try recipe for pumpkin frozen yogurt. Healthier than ice cream and just as delicious:)

Homemade Pumpkin Frozen Yogurt

1 cup nonfat vanilla yogurt, strained

1 cup pumpkin puree

1 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

Many thanks to http://blogs.babble.com/family-kitchen/ for the recipe!
Have a great weekend!
Cheers,Tara & Elise

Breakfast On The Go

19 Aug

I don’t know about you, but I never have time on weekday mornings to make myself breakfast before running out of the door for work. I have made it work on some occasions, but those minutes added up when I had a train to catch each morning.

Last week I started a new job, where I am now driving 45 miles to Herndon, VA each day. Talk about a big change from riding the Marc train into DC for the last five and a half years! I decided that the start of this new job was a good time to change my breakfast and lunch habits during the week.

I am attempting to no longer buy coffee, breakfast or lunch during the week or at least keep the extra spending to a minimum since all that money I used to spend on breakfast and lunches should now be spent on gas each week. Another great reason for this change is because Joe and I want to eat healthier during the week, so we don’t feel as guilty about treating ourselves during the weekend. Joe, like me usually doesn’t have time to make breakfast before leaving for work and with his job if he doesn’t eat before going to work then he doesn’t usually have time to eat until lunch, which is awful, I don’t know how he does it! I could never not eat breakfast, if I don’t eat when I’m hungry then you don’t want to be around me! I always lecture tell Joe how important breakfast is, so I figured if I can help him by having breakfast ready each morning and all he has to do is grab, heat and go then its a win, win and points for me for being a good wife.  🙂

A few weeks ago I found a recipe for Omelet Muffins on The Gourmet Dad (Dean McDermott rocks!), his original recipe can be found here. Dean made the omelet muffins with his kids, but I immediately thought that this recipe would also be great for a quick breakfast on the go during the work week for Joe and I, or for any of you out there who are looking for quick and easy recipes on the go!

I tried the recipe out for the first time last weekend, I made the muffins on Sunday, so they were ready in Tupperware each morning for us to grab, heat and go. I followed the recipe for the most part but my add-ins were cherry tomatoes, green and red peppers, mozzarella cheese, pre-cooked turkey bacon and salsa. I didn’t use all of the ingredients in each muffin. I did  some of the muffins with salsa and sprinkled mozzarella cheese (for Joe) and for me, I used the turkey bacon, cherry tomatoes and peppers. The muffins turned out great and were delicious not to mention super easy! Just heat in the microwave for 20-25 seconds before eating. Sorry, I don’t have any pictures of the ones I made, I didn’t even think about it until they were all gone! 🙂

This week instead of making muffins again, I decided I wanted to use a pie pan and made what could be described as a crustless Quiche. I greased a glass pie plate (with EVOO using my Misto). Best. Invention. Ever! I pre-heated the oven to 350 degrees. Add-ins this week were:

  • Chopped green and red peppers (use as much or as little as you like) I used about a 1/4 C since it was what I already had cut up in the fridge.
  • Salsa
  • Mexican cheese blend

After mixing the ingredients in a bowl, I poured the mix into my pie pan.

I decided this week to make the crustless Quiche instead of the muffins, so I had more control over portion sizes. I felt like last week one muffin was a little bit less than one portion and I still felt hungry after eating it. I had only made 12 muffins for the whole week, so I figured this week it would be easier to cut the right portion sizes for each of us for the whole week.

Bake for 25-30 minutes or until cooked through and browned around the edges.

It looks so delicious! I can’t wait until breakfast tomorrow morning!

Have you tried any new recipes lately? Are you attempting not to eat out a lot during the week? Do you have a favorite blog that you follow for recipes?  Please share in the comments!

-E

Summer BBQ? Side Salad It Is!

16 Aug

The end of summer will soon be here and we need to take advantage of our delicious summer recipes before fall arrives.  We highly suggest you try this new side dish and take it to your next BBQ.  If you don’t have a BBQ coming up, invite your girlfriends over for lunch and serve this salad cold along with some chicken skewers. Many thanks to Kelly W. for sending the recipe.

Asian Coleslaw-

  1. 2 (16 oz) bags pre-shredded coleslaw
  2. 2 packages of Raman noodle soup
  3. 6 scallions (chopped)
  4. 1 cup sliced almonds
  5. 1 (2.5oz) package roasted/salted sunflower seeds
  6. 1/2 cup canola oil
  7. 1/3 cup cider vinegar
  8. 1 tbsp soy sauce
  9. 1/3 cup sugar (optional)

Mix together the coleslaw, uncooked noodles, scallions, almonds, and sunflower seeds.

In a separate bowl, mix the dressing which is the 2 oriental seasoning packets, canola oil, soy sauce and sugar.  Add the dressing right before you serve it so it does not get soggy.  Serve cold.

That’s it–Super Easy!

Hope you all enjoy as much as we did and let us know how it turns out!

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