Favorite Holiday Recipes

Chicken Divan

Ingredients

• 3 pounds chicken (boneless, skinless breasts, diced)
• 2 packages (10 oz.) frozen chopped broccoli
• 2 cans (10.75 oz.) condensed cream of broccoli soup
• 1 cup mayonnaise
• 1 cup reduced fat sour cream
• 1 cup colby-jack cheese, shredded
• ½ cup dry white wine
• 1 tablespoon lemon juice
• ½ cup parmesan cheese, grated
• ½ cup panko bread crumbs
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• salt & pepper to taste

Preparation

1. Preheat oven to 350 degrees.
2. Season and cook chicken with the olive oil in sauté pan until fully cooked. Reserve.
3. Follow directions to thaw chopped broccoli in microwave.
4. In large mixing bowl, combine soup, mayo, sour cream, lemon juice, Colby-jack cheese and wine. Whisk together to make a sauce. Add broccoli and chicken. Combine well using a spatula.
5. Place the mixture in a 9 × 13 casserole dish and press down evenly. In a separate bowl, combine bread crumbs, Parmesan cheese and butter to a wet sand consistency. Then sprinkle over the top of the casserole.
6. Back for 40 to 45 minutes until the top is browned and the sides bubble up.

Christmas Family Lasagna

Ingredients

• 3 tablespoons olive oil
• 1 small onion, diced
• 1 carrot, peeled and diced
• 1 celery rib, diced
• 1 pound ground beef (80/20)
• ½ cup red wine
• 1 can (28 ounces) whole tomatoes
• 3 tablespoons chopped parsley
• 4 cups low sodium beef stock
• salt & pepper, to taste

Pasta

• 1 pound pre-cooked lasagna noodles
• 1 tablespoon olive oil
• 2 cups parmesan cheese, grated
• chopped parsley for garnish

Preparation

1. In a large saucepan, use the 3 Tbsp. of olive oil and heat over medium–high until it begins to shimmer. Add onion, carrot and celery and sauté until tender (about 5 minutes).
2. Add the beef, season with salt and pepper, and cook for 10 minutes, scraping any fond/brown bits from bottom of pan.
3. Deglaze with red wine, and cook until it starts to evaporate.
4. Add the tomatoes, crushing them by hand while stirring. Sprinkle the chopped parsley and cook for another 10 minutes.
5. Add the beef stock, season to taste and lower the heat. Simmer sauce until it thickens. This could take anywhere from 45 minutes to 3 hours.
6. When sauce is complete, preheat oven to 350 degrees.
7. Assemble the lasagna in an 8-inch square baking dish. Oil the bottom of the dish and layer noodles on the bottom. Cover with layer of meat sauce and sprinkle with Parmesan cheese. Repeat until all the meat sauce has been used. Finish with a layer of noodles, and a generous layer of cheese.
8. Place in the oven and bake for 45 minutes.
9. Remove from oven and allow to rest for about 10 minutes. Slice and serve with parsley.

Garlic Chicken Stir-Fry

Ingredients

• 6 ounces prepared brown rice
• 1 teaspoon olive oil
• ½ teaspoon kosher salt
• 1 cup onion, diced
• 8 ounces cremini or button mushrooms, diced
• 1 teaspoon garlic, minced
• ¼ cup sake (or dry white wine)
• 1 teaspoon Herbes de Provence
• 1 can (15 ounces) low-sodium chicken stock
• 2 boneless chicken breasts, diced
• 1 package (10 ounces) frozen vegetable medley
• salt & pepper, to taste
• 1 tablespoon cornstarch
• 1 ounces vegetabl oil

Preparation

1. In small bowl, combine diced chicken, cornstarch and vegetable oil. Mix together and marinate for 15 minutes.
2. Heat olive oil over medium heat in a sauté pan. Season the chicken with salt and pepper, and cook until browned on all sides (about 5 minutes). Remove to a plate.
3. Add onions and mushrooms to the pan and cook. Stir frequently for about 7 minutes until softened and beginning to brown. Add garlic and cook for another minute. Then add sake (or white wine) and cook until almost evaporated.
4. Then add chicken stock and chicken to the pan. Bring to a boil and cover, cook for another 7–10 minutes.
5. Toss in the vegetable medley and cook until warmed through.
6. Serve with rice.

Holiday Pot Roast

Ingredients

• 1 3-pound beef roast (trimmed of excess fat)
• kosher salt and freshly ground black pepper
• dried Herbes de Provence
• 1 tablespoon espresso powder/coffee grounds
• 4 tablespoons of extra virgin olive oil, divided
• 8 ounces white/button mushrooms
• 2 medium Spanish onions, quartered

Gravy

• 1 cup red wine
• 1 cup low sodium beef stock
• 2 tablespoons all-purpose flour

Preparation

1. Preheat the over to 375 degrees.
2. Season the beef well on all sides with salt, pepper, Herbes de Provence, and espresso powder.
3. Heat 2 tablespoons the oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot but not smoking. Sear the meat on all sides.
4. Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the pan/pot around the roast.
5. Put the pan/pot in the oven and roast until you get an internal temperature of 130 degrees, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the pan/pot.
6. In the same pan/pot, put back on stove on low head. Add the wine and stock, while scraping the bits or fond from bottom. Whisk in the flour until the sauce is thickened and smooth.
7. Slice the beef into slices about ¼ inch thick. Transfer to a platter and serve with the mushrooms, onions and gravy.

Laval London Broil

Ingredients

• 2 pound top round steak
• 2 teaspoons garlic powder
• 4 teaspoons ground coriander
• 4 teaspoons Herbes de Provence
• 4 teaspoons paprika
• 4 teaspoons crushed red pepper flakes
• 4 teaspoons fresh ground black pepper
• 2 tablespoons kosher or sea salt
• 2 teaspoons lemon zest
• 2 teaspoons ground mustard
• 1 teaspoon ground coffee
• 2 tablespoons unsalted butter

Preparation

1. Mix all dry ingredients together in a bowl until combined.
2. Take steak out and pat dry with paper towels on all sides. Then score on all sides with a knife doing a diamond cut (about ¹⁄₈ inch deep).
3. Rub the steak with the seasoning rub all over. Place into covered container in the refrigerator for 4 hours up to overnight.
4. When ready to cook, remove the meat from the fridge about 2 hours ahead of time so that it comes up to room temperature.
5. Heat a large, cast iron skillet over medium high heat. Melt butter in the pan, then place the meat into the pan and cook 2–3 minutes per side until nicely browned.
6. If the steak is thicker than one-inch, you’ll want to put into a 325 degree over for 10 to 15 minutes until the internal temperature reaches 130 degrees for medium rare. If thinner than one-inch, you can take the temperature and see where you’re at. If done, remove from pan and place on serving dish and tent with foil.
7. Let sit for about 5 minutes to allow meat to rest. Slice the steak thinly, against the grain. Serve.

Southwestern White Chicken Chili

Ingredients

• 8 boneless, skinless chicken breasts, diced
• 2 cups water
• 1 medium onion, diced
• 1 tablespoon olive oil
• 2 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 2 garlic cloves, minced
• 1 Poblano pepper, seeded and diced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 4 cans (15 ounces) cannellini or Great Northern beans, rinsed, drained and divided
• 1 can (14.5 ounces) low sodium chicken stock
• 1 package (16 ounces) frozen sweet yellow corn
• 2 cans (4.5 ounces) diced green chiles
• 1 cup lager beer (Modelo Especial or Dos Equis)
• 3 tablespoons lime juice

Garnish

• tortilla strips
• fresh cilantro sprigs
• shredded monterey jack cheese

Preparation

1. In a large Dutch oven, sauté onion in olive oil over medium-high heat for about 7 minutes. Add garlic and sauté for another 2–3 minutes.
2. Stir in chicken pieces, and cook. Stir regularly until chicken is lightly browned. Add beer to the mix and allow to simmer until alcohol is cooked out. Then add 2 cups of water, salt, cumin, chili powder, black pepper and oregano. Reduce heat and simmer for about 10 minutes, stirring often, until chicken is cooked through.
3. Inside a blender, put 2 cans of beans and add chicken stock. Process until smooth, stopping to scrape down sides.
4. Add the bean mixture to the Dutch oven, and then add the remaining beans, corn and both green and Poblano chiles. Bring to a boil over medium–high heat. Reduce heat and simmer, stirring often, for about 30 minutes or until completely heated. Stir in lime juice just before serving.
5. Garnish as desired.

Crème Brulee

Ingredients

• 16.9 ounces of heavy cream
• 4 egg yolks
• 1 egg
• 1 cup & 1½ tablespoons of sugar
• ½ teaspoon vanilla essence
• 6 tablespoons brown sugar

Preparation

1. Heat the cream in a pan till it reaches the boiling point. Set aside to cool. Place the egg yolks and whole egg in a bowl, add all the sugar and mix. Cook over a double boiler, or in a heatproof bowl over a pan of simmering water, till the sugar dissolves, making sure that the eggs do not scramble. Add the egg mixture to the cream and mix well.
2. Preheat oven to 350°F
3. Add the vanilla essence to the cream mixture and mix well. Strain the entire mixture into another bowl. Pour the cream mixture into four ramekin molds. Cover each mold with aluminum foil and pierce to allow steam to escape. Pour some water into a deep baking tray. Place the molds in the water bath and place the tray in the oven.
4. Bake for 20–25 minutes.
5. Remove from the oven, take the molds out of the water bath and allow them to cool completely. Chill in the refrigerator.
6. Just before serving sprinkle a tablespoon of brown sugar over the set custard in each of the molds and caramelize the sugar with the torch.
7. Serve immediately—for a fun twist, add fresh fruit

Down and Dirty Tiramisu

Ingredients

• 1 package of frozen pound cake, thawed
• ¾ cup of strong, brewed coffee
• 1 package of cream cheese, softened (best at room temp)
• ½ cup of sugar
• ½ cup of chocolate syrup (the richer the better)
• 1 cup of heavy whipping cream, whipped
• 1 tablespoon of cocoa powder

Preparation

1. Cut the cake into 9 slices. Arrange on an ungreased 11 × 7 dish, drizzle with coffee.
2. In a bowl, beat cream cheese and sugar together until smooth.
3. Add chocolate syrup and fold in whipped cream.
4. Spread over cake then sprinkle cocoa powder on it. Refrigerate until ready to serve.

Notes, Tips, & Suggestions

For an extra kick, choose your favorite chocolate candy bar and crush it up, sprinkle on top. It adds a nice twist, but make sure you don’t add this to every piece, only individuals.

Drunken Apple Crumble

Ingredients

Filling

• 4 large apples peeled, sliced
• ¼ cup sugar
• ½ lemon, juiced
• 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• 3 ounces Applejack (or apple-flavored liqueur)

Topping

• 1 cup walnuts or pecans, chopped
• 1 cup all-purpose flour
• 1¼ cup rolled oats (or quick oats)
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• pinch fine salt
• 8 tablespoons (1 stick) cold butter, small dice

Preparation

1. Preheat oven to 350 degrees.
2. Peel, core and slice apples in ¼ inch slices. Place apples in a large mixing bowl and toss together with sugar, lemon juice, Applejack, flour and cinnamon. Pour into a lightly greased 9 × 13 pan/baking dish. Spread out in an even layer. Set aside.
3. In another large bowl, mix together the nuts, flour, oats, brown sugar, salt and cinnamon for the topping. Using a pastry cutter or your hands, gently work in the cold butter until pea-sized lumps are formed.
4. Cover apple mixture evenly with topping mix and bake until the apples are bubbly and topping is golden brown, about 45 minutes. Rotate once halfway through cooking.

JELL-O® Pudding Pie

Ingredients

• 1 pack of chocolate JELL-O®
• 1 premade pie crust
• 1 container of Cool Whip

Preparation

1. Make the JELL-O® in separate bowl, let chill.
2. Once chilled, spoon the JELL-O® pudding into the pie crust.
3. Set in freezer for 10 minutes.
4. Spoon Cool Whip on top of JELL-O®

Peppermint Fudge Sundae

Ingredients

• 1 scoop vanilla ice cream
• 1 scoop chocolate chip ice cream
• whipped cream
• 1 candy cane
• chocolate syrup

Preparation

1. Put a little whipped cream on bottom of dish.
2. Drizzle chocolate syrup on top.
3. Add 1 scoop of each kind of ice cream.
4. Add more chocolate syrup.
5. Add more whipped cream.
6. Add either the full candy cane as a garnish or crush it for added flavor.
7. Top with cherry if desired.

Quick & Easy Pumpkin Pie

Ingredients

• 1 premade pie crust (unbaked)
• 1 can of pumpkin puree
• 1 can of sweetened condensed milk
• ½ teaspoon of nutmeg
• ½ teaspoon of allspice
• 2 eggs

Preparation

1. Preheat oven to 425°F.
2. Combine ingredients into large bowl.
3. Pour mixture into pie crust.
4. Place on baking sheet for 15 minutes.
5. Reduce heat to 350°F and bake 30–40 minutes, based on preference of crust.

Ultimate Chocolate Ice Cream Scoop

Ingredients

• 1 scoop Breyers Extra Creamy Chocolate ice cream
• 1 scoop Breyers Vanilla Fudge Twirl ice cream
• 1 scoop Breyers Rocky Road ice cream
• 1 scoop Breyers Mrs. Fields Chocolate Fudge Brownie ice cream
• 1 can of whipped cream

Preparation

Combine scoops of ice cream and add whipped cream to desired amount.

Cooked Carrots

Ingredients

• 1 bag of baby carrots
• 1 clove of garlic
• 1 shallot
• ½ cup diced green onions
• 2 cans of chicken broth
• 3 tablespoons sugar
• 1 tablespoon butter
• 2 tablespoons lemon juice

Preparation

1. Mince garlic and shallot cloves one of each
2. Combine all ingredients
3. Boil 10 minutes, reduce to medium heat and simmer additional 20 minutes stirring occasionally

Cranberry Ginger Sauce

Ingredients

• 2 bags of fresh cranberries
• 1 cup Truvia
• 1 tablespoon minced fresh ginger
• 1 orange – juiced (can add zest of same orange if desired)

Preparation

1. Combine ingredients in a large pot and cook over medium heat until berries have popped (~20 minutes). Stir occasionally
2. Let cool, then chill mixture (best for 24 hours)

Creamy Mac N Cheese

Ingredients

• 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
• 2 cups milk
• ¼ cup all-purpose flour
• 1 teaspoon onion salt
• 2 (10-ounce) blocks sharp cheddar cheese, shredded (about 4 ½ cups) and divided*
• 1 cup soft breadcrumbs (4 slices, crusts removed)
• ¼ cup butter or margarine, melted

Preparation

1. Cook macaroni according to package directions; drain well. Set aside.
2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. Stir together flour mixture, 3 ½ cups cheese, and macaroni.
4. Pour macaroni mixture into a lightly greased 13-inch × 9-inch baking dish or two 11-inch oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
5. Bake at 350 degrees for 45 minutes or until golden brown.

Notes, Tips, & Suggestions

*20 ounce loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted for sharp cheddar cheese. Omit breadcrumbs if using prepared cheese product.

Herbed Roasted Potatoes

Ingredients

• 2 pounds red potatoes, quartered
• ¼ cup extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• ¼ bunch of fresh rosemary leaves
• ¼ bunch of fresh thyme leaves
• 3 cloves garlic, roughly chopped
• 1 tablespoon smoked paprika

Preparation

1. Preheat the oven to 375 degrees Fahrenheit
2. Toss together the potatoes, oil, rosemary, thyme, garlic and paprika. Dump the potatoes out on a baking sheet.
3. Sprinkle salt and pepper over all potatoes
4. Roast until tender and crisp on the edges, 30–40 minutes.

Mom’s Special Mashed Potatoes

Ingredients

• 3 pounds potatoes, about 12 medium, peeled, cooked and mashed
• 1 8-ounce package cream cheese
• ¼ cup butter or margarine
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon salt
• ¼ cup onion diced, optional
• dash pepper
• 2 eggs, slightly beaten

Preparation

1. Beat cream cheese into hot potatoes
2. Add butter, sour cream and milk beating well after each addition
3. Add eggs, onions, salt and pepper. Beat until light and fluffy
4. Pour mixture in a greased 9-inch casserole or 9-inch × 13-inch pan and refrigerate until ready to use.
5. Bake at 350 degrees for at least 45 minutes.

Notes, Tips, & Suggestions</h4

Semi-Paleo Salad

Ingredients

• 1 tub of organic mixed greens (can purchase at Costco/Sam’s Club)
• 2 large avocados
• ½ cucumber
• 1 cup crushed pecans
• olive oil
• balsamic vinaigrette
• ½ cup shredded sharp white cheddar cheese

Preparation

1. Rinse mixed greens thoroughly.
2. Dice avocado and cucumber.
3. On a plate, add mixed greens, top with avocado, cucumber and crushed pecans. Garnish with desired amount of cheese and olive oil/balsamic.

Simple Green Beans

Ingredients

• 1 bag of green beans
• ½ large onion
• 1 cup of mushrooms, diced
• butter

Preparation

1. Steam the green beans or heat over medium heat.
2. In a separate pan, sautee onions and mushrooms until desired browning.
3. Mix everything together and garnish with butter.

Easy Christmas Candy Cane Fudge

Ingredients

• 1 cup white chocolate chips
• 1 cup vanilla baking chips
• ½ teaspoon peppermint extract
• (1) 14 ounce can sweetened condensed milk
• 1 cup crushed candy cane pieces

Preparation

1. Butter 9 × 9 baking dish well.
2. In a medium saucepot over another medium saucepot with water in it (as a double-boiler), melt all the chips, milk and peppermint extract together over medium heat.
3. Once the mixture is smooth, remove from the heat. Add the candy cane pieces.
4. Scoop the mixture into the baking dish and place into the refrigerator until cool and set (about 10 minutes).

Gluten Free Christmas Snickerdoodles

Ingredients

• 1½ cups white rice flour (or brown rice flour)
• 1½ cups potato starch (or cornstarch)
• 3 tablespoons sugar
• 1 tablespoon & 2 teaspoons gluten free baking powder
• 1½ teaspoon xanthan gum (or guar gum)
• 2 teaspoons salt
• 2 eggs
• 1¼ cup packed brown sugar
• ½ cup butter-flavored shortening
• 2 teaspoons ground cinnamon

Preparation

1. Take all dry ingredients above in the list above the eggs, and put into a large mixing bowl. Whisk together and sift them four times (note: this will make about 3 cups worth of mix. Take 2 cups of it for the rest of the recipe and store the remainder in an air tight container).
2. Preheat oven to 375 degrees.
3. In another large mixing bowl, mix 1 cup of brown sugar, shortening and the eggs. Then stir in the pre-mixed dry ingredients from Step 1, until dough forms. Place into freezer for 10–15 minutes.
4. Using a smaller bowl, mix together the last ¾ cup brown sugar and cinnamon.
5. Remove dough from freezer and shape into 1¾ inch balls. Roll balls in the brown sugar-cinnamon mixture. Place about 2 inches apart on ungreased cookie sheets.
6. Bake them in the oven for 10–12 minutes or until set. Immediately remove from cookie sheets to a cooling rack.

Grain-free Pumpkin Muffins

Ingredients

• ½ cup butter or coconut oil, melted (butter tastes better)
• 6 eggs, beaten
• 1 teaspoon vanilla
• ½ cup pumpkin puree
• ¼ cup honey or ¼ cup brown sugar
• ½ cup coconut flour
• ½ teaspoon baking powder
• 2 teaspoons of cinnamon
• ¼ teaspoon of cloves
• ½ teaspoon of either nutmeg or allspice
• dash of salt
• optional: add semi-sweet chocolate chips, walnuts or other toppings

Preparation

1. Preheat oven to 400 degrees.
2. Grease a standard muffin tray or use paper liners (paper is probably ideal).
3. Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/brown sugar.
4. Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
5. Divide the batter evenly into the muffin tins and bake for approximately 15–18 minutes or until slightly golden brown on top and a toothpick comes out clean.

Additional Information

Serves

Makes about 12 servings

Iced Pumpkin Chex® Mix

Ingredients

• 2 cups Cinnamon Chex® cereal
• 2 cups Wheat Chex® cereal
• 2 cups Honey Nut® cereal
• ½ cup pumpkin seeds
• ¼ cup brown sugar
• ¼ cup canned pumpkin
• 1 tablespoon pumpkin pie spice
• ¼ cup butter
• 2 teaspoons vanilla

Cream Cheese Icing

• 1 square (1 ounce) premium white chocolate
• 1 ounce cream cheese, softened

Preparation

1. In large microwavable bowl, mix cereals and pumpkin seeds.
2. Line cookie sheet with waxed paper or foil.
3. In small bowl, mix brown sugar, pumpkin and pumpkin pie spice; set aside.
4. In 2-cup microwaveable measuring cup, microwave butter on High about 30 seconds or until melted. Add pumpkin mixture; microwave about 30 seconds, or until hot. Stir in vanilla.
5. Pour pumpkin-butter mixture over cereal and seeds, stirring until evenly coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on waxed paper to cool.
6. While mix is cooling, melt white chocolate in microwave on High 30 seconds; stir in softened cream cheese. Drizzle over top of mix; refrigerate 5 minutes or until set. Store in airtight container in refrigerator.

Notes, Tips, & Suggestions

For easy drizzling, spoon the glaze into a small food-storage bag. Snip off one bottom corner and squeeze over the cereal mixture.

Additional Information

Serves

Makes 14 servings (½ cup each)

Preparation Time

15 minutes

Start to Finish Time

15 minutes

Source

Chex®

Peppermint Mocha Chip Cookies

Ingredients

• ¾ cup unsalted butter, softened
• 3 cups Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
• 1 ½ cups granulated sugar
• 3 teaspoons Nescafé Taster’s Choice House Blend 100% Pure Instant Coffee Granules
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 3 large eggs
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 12 soft peppermint candies, crushed

Preparation

1. Preheat oven to 375°F. Grease or line baking sheet with parchment paper.
2. Melt butter and 1 cup chocolate morsels in medium saucepan over medium heat, stirring constantly, until smooth.
3. Transfer chocolate mixture into a large mixer bowl; add sugar and beat until combined. Add coffee granules, vanilla extract and peppermint extract; beat just until combined. Beat in eggs. Add flour and baking powder, mixing until all is incorporated. Fold in remaining 2 cups chocolate morsels.
4. Scoop dough onto prepared baking sheet, spacing 2 inches apart, using a medium size cookie scoop. Sprinkle each cookie with a little of the crushed peppermint candies.
5. Bake for 10 to 12 minutes or until cookies are set. Allow to cool for about 2 minutes on baking sheet and then remove to a wire rack to cool completely.

Additional Information

Serves

Makes 36 cookies

Source

Nestlé

Simple Spicy, Sweet Nut Mix

Ingredients

• ½ cup raw natural almonds
• ½ cup whole dry roasted cashews (unsalted)
• ½ cup whole raw pecans
• ½ cup roasted, unsalted peanuts
• ¼ teaspoon chili powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¹⁄₈ teaspoon cayenne pepper
• ½ teaspoon kosher or sea salt
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter

Preparation

1. Heat a large skillet over medium heat; melt the butter and brown sugar together.
2. Add all the rest of the ingredients, cook until all the sugar is melted and the nuts become fragrant (about 5 minutes).
3. Then spread the nut mixture on a parchment or paper towel lined baking sheet. Allow the nuts to cool completely, and then serve in a bowl.

Sugar Cookie Chex® Party Mix

Ingredients

• 6 cups Rice Chex® cereal
• ¼ cup butter or margarine
• ¼ cup granulated sugar
• 2 tablespoons corn syrup
• 2 teaspoons pure vanilla
• ¼ cup powdered sugar
• 1 ounce white baking chocolate or 1/4 cup vanilla milk chips
• 1 to 2 teaspoons colored edible glitter or sugar sprinkles

Preparation

1. Measure cereal in large microwaveable bowl. Line a cookie sheet with waxed paper or foil.
2. In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add sugar and corn syrup; microwave uncovered on High 30 seconds until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
3. Microwave uncovered on High 2 minutes, stirring after1 minute. Sprinkle with powdered sugar; mix well.
4. Spread on waxed paper or foil. Microwave white chocolate on High 30 seconds or until it can be stirred smooth; drizzle over top; sprinkle with edible glitter or colored candies.

Notes, Tips, & Suggestions

For an easy way to apply powdered sugar, pour sugar into a large freezer zip-type bag. After removing snack mix from microwave, let stand in bowl 1 to 2 minutes to cool, then pour into bag and shake.

Additional Information

Serves

Makes 14 servings (½ cup each)

Preparation Time

15 minutes

Start to Finish Time

15 minutes

Source

Chex®