Plenty Sweet Life

Grandma's Recipes One By One!

Herbed Cheese Spread

Today I’m sharing a recipe I’m calling Herbed Cheese Spread. I have a lot of herbs growing just outside my kitchen door on our deck, and I like to try and come up with new ways to use them. We’ve had so much rain here in Minnesota this spring and now into summer, that I’ve hardly even had to water them, and now it’s hot! They’re growing like crazy! I think both of my grandmas would approve of the fact that I’m growing my own herbs and using them, preserving them (hopefully I can show how I do that later this fall – if there are any herbs left in my pots), and saving money while doing it!

This is my little lemon tree that I have struggled to get to this point. We don’t have any south facing windows in our house, so it’s hard to “baby” this little tree through the long, cold Minnesota winters, but I am DETERMINED to get lemons from this tree! It likes the sun and heat on the deck better than having to be in the house during our winters.

It gets lemons on it but they don’t last long before they fall off. I know I should look into fertilizing more, but it’s just one of those things. It actually looks pretty good right now – it must like the rain water! It’s blooming right now, and has some little lemons on it so . . . here’s hoping!

I decided to try and make this cheese to serve with crackers or slices of baguette. It’s another ridiculously easy to do and ridiculously delicious snack or appetizer that would be perfect with a nice glass of rose or white wine out on the deck. It’s easy to do as long as you have herbs around, whether you’re growing them yourself or have them leftover from a dish you’ve made. I’m really starting to enjoy this “Nothing But Easy Summer”!

Here is the recipe as I made it:

Herbed Cheese Spread

Mix together:

8 ounces cream cheese, softened

1 teaspoon chives, chopped

2 chive blossoms, pulled apart (obviously, if you have them, but not necessary)

1 teaspoon basil, chopped

1 teaspoon thyme leaves

1 teaspoon oregano, chopped

1/2 teaspoon rosemary, chopped

1/2 teaspoon red pepper flakes

1-2 Tablespoons lemon zest

salt and pepper, to taste

1-2 cloves garlic, minced

Add:

1-2 Tablespoons lemon juice or more, enough to make it spreadable

These really are simple ingredients: Cream cheese, herbs, and lemon.

How pretty is this?!! I love that I have also found something else to do with my beautiful chive blossoms!

Mix it all together and that’s it! Done!

There is no easier appetizer or snack for guests or just for yourself!

I love this cheese spread! It uses the herbs from my pots and makes the most delicious appetizer EVER! It’s easy to do and amazingly delicious. You’re gonna love this and so will your friends! Open up a nice bottle of rose or white wine, call up some friends, and make up a batch of this Herbed Cheese Spread!

 

 

 

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Blueberry Banana Popsicles

These Blueberry Banana Popsicles are a delicious frozen treat that I made one of our first hot days here in Minnesota. I still had a lot of frozen fruit in my freezer and I needed to use it up. Popsicles! It’s the first thing I thought of! I’m trying to make healthier treats and snacks for me and my husband, and these popsicles are a great alternative to ice cream. I mean, we LOVE ice cream – who doesn’t? I have made 2 Ingredient Strawberry-Banana Ice Cream with frozen bananas and strawberries, and the possibilities are endless for making that kind of treat. I used bananas with the blueberries for this particular recipe, but I’ve also just pureed real fruit like mango and pineapple, and frozen those in the popsicle molds. I’ve used fat-free Greek yogurt mixed with fruit, also, but I love how these turned out using the bananas. There was also a nice surprise with these popsicles, which I’ll talk about later in this post.

Here is the recipe as I made it:

Blueberry Banana Popsicles

Put into food processor:

2 frozen bananas, cut into chunks

1 cup frozen blueberries (or other frozen berries, or 2 Tablespoons coco powder)

2 Tablespoons raw honey or maple syrup, if desired (you don’t have to add any if you don’t want to)

1 teaspoon vanilla extract

Process until smooth.

Add:

1/4-1/2 cup of skim milk or almond milk, if needed to make the mixture smooth

I got 6 popsicles from this, but how many you get from the mixture will depend on how much (if any) milk you add to make the mixture smooth.

I used frozen fruit for this because I already had it in my freezer. I use a lot of frozen bananas for smoothies, ice cream, etc., and sometimes I’ll just buy a lot of bananas if they’re on sale just to put them into the freezer. I peel them, cut them in half, and put them into zip top freezer bags in the freezer. Make sure you label the bags so you know what they are if they get buried in the back of your freezer! If you use frozen fruit, you can decide whether you want to just eat it immediately like ice cream, or spoon it into popsicle molds (or use the old paper cup method).

At first the fruit looks like this after a few pulses in the food processor.

Because blueberries aren’t the juiciest fruit, I added the almond milk (to keep it fat free – or you could use skim milk), and that helped the mixture smooth out.

At this point, you could just eat it as ice cream. I wanted to put it into my popsicle mold, so I spooned it in and added the popsicle sticks (found as craft sticks at any craft store). The sticks stood up on their own because the mixture is so thick. I never put the lid on top (that comes with the mold) because I’ve found it nearly impossible to get the sticks out of it first so you can then pull the popsicles out of the mold. Next, into the freezer it went. You can also use paper cups for making the popsicles if you don’t have molds or don’t want to invest in them.

OMG. These are so good and good for you! I mean they were seriously tasty! It works well to take them out of the molds and wrap them individually for future snacking – then they’re ready to go when you need one. The one nice surprise I mentioned at the top of the post – they stayed soft and didn’t get icy – even after several days! Sometimes that can happen when making homemade popsicles or ice cream, but these didn’t. I don’t know if it was because the fruit was frozen first or because I added the honey or what, but I’m gonna try that again. These Blueberry Banana Popsicles are a healthy, delicious, good for you treat you’re gonna want to make over and over again!

 

 

 

 

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Fruit Fries

We’re sticking with my theme of “Nothing But Easy Summer” today, and making a health, tasty treat of Fruit Fries. I saw these on Instagram a few months ago, and I’m very sorry, but I don’t remember WHERE I saw it. This is so easy to do, and so delicious, that I know I’m going to be making these all summer long. Heck, I’ll make them all year long! The only thing this snack has to do with French fries, is the shape of them. They’re shaped like French fries – that’s the only similarity. Well, that and that they’re delicious, just in a different way. Since I was sick last year with pancreatitis, I’m always on the look-out for low-fat, healthy, and delicious snacks. This snack fits all 3 categories. There really isn’t a recipe for these, just a how-to, so here goes . . .

Here is the recipe as I made it:

Fruit Fries

Cut into French fry shape of approximately the same size:

watermelon, or any type of melon

mango

jicama

Sprinkle on, to taste:

chili powder (I used chipotle chili powder and that was amazingly delicious)

flaky sea salt

lime zest

lime juice

That’s it! Done!

Cut the rind off of the watermelon and cut it into sticks. Any kind of melon would be delicious.

Cut the mango and then instead of cutting it into chunks, which I usually do. I found that it was easier to cut them into strips and then take off the skin.

Jicama is that ugly, potato-looking thing you always see in the produce section and wonder what the heck THAT is. I sliced it into 1/4″ slices and then took off the skin. They’re putting a waxy coating on them now (I assume to preserve them better), and I wondered if that would make a difference in cutting it, but the skin came off just fine. Jicama actually is crunchy like fries – so good.

Arrange the lovely fries on a platter – now the fun begins.

I first sprinkled on the chili powder, and since I used chipotle chili powder, I used it sparingly. We don’t need it so hot that you blow your head off. Remember – you can always put more on, but you can’t take it off. Next I sprinkled on the lime zest and lime juice. Last came the flaky sea salt – I like big flakes so you get a bit of a crunch.

This is seriously the most refreshing and delicious snack I’ve had in a long time! I love these things. In fact, I have a bit of a problem with these. They’re just so good! You’ll wonder, as I did, why you didn’t think of making something like this YEARS ago! Bring on summer! That means melons are plentiful and I’m going to be making a million different variations of these delicious, nothing but easy, Fruit Fries!

 

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Trail Mix

Ok, ok, I know – everyone knows how to make Trail Mix, and everyone knows what it is. Well, maybe some people don’t. I also want this blog to be a place where you can go to be reminded of those ridiculously easy things to make that maybe our moms or grandmas made, and Trail Mix is one of those things. Another reason I’m making this easy snack is that I’ve named this summer the “Nothing But Easy Summer”, and nothing is easier than this snack. This is just the easiest and healthiest (sort of) and most delicious snack to take ANYWHERE! You could make any kind of snack mix that I’ve shared on Plenty Sweet Life – Monster Mix, Gluten-Free Snack Mix, Patriotic Snack Mix, S’Mores Snack Mix, or Oyster Cracker Snacks, but this Trail Mix is just so simple and easy. Are you driving to your summer vacation spot this year? You’re gonna want some of this. Are you invited to a friends’ cabin for a weekend this summer? You’re gonna want some of this. Are you wanting a healthy snack for your kids (who are bored out of their minds) this summer? You’re gonna want some of this. Is your husband (and a friend) driving to Michigan this weekend for a Kubb tournament? They’re gonna want some of this. Pack up a big ol’ bag of this Trail Mix, and send them off to whatever adventure your family is into this summer. You can certainly pack this snack in a container of some kind, but I’m putting this batch in a plastic zip-top bag. While I’d rather not use plastic that you throw right into the landfill, I know that after 35 years of marriage, there are certain things that just aren’t gonna work. If I want my containers to come back home with the hubs, I just don’t send them. We go disposable all the way (especially in this particular circumstance of the trip to Michigan for a Kubb tournament). You might feel the same about camping, vacation, or sending this snack with your kids somewhere – it might be easier to pack this in individual serving zip-top bags. Plus, you don’t REALLY know where those little hands have been – and that might also be said for the hubs and his friend – and you don’t necessarily want everyone digging their hands into the bag for their share of the Trail Mix. So let it go. Just let it go. This is all about easy. This is the “Nothing But Easy Summer”. And we’re not going to worry about a thing – even whether or not you’re gonna get your containers back.

Here is the recipe as I made it:

Trail Mix

Mix together:

1 bag of chocolate candies (the kind that doesn’t melt in your hand) – milk chocolate, peanut, peanut butter, caramel – any kind you like

1 container nuts: cocktail peanuts, cashews, almonds, walnuts, mixed nuts – any kind you like

1 cup dried fruit (you can add more, but I find that my family likes the peanuts and chocolate more and there’s always a pile of raisins left at the end) – raisins, chopped apricots, pineapple, dates – any kind you like

I used the classics to make this batch – milk chocolate candies, peanuts, and raisins.

Put into a container or zip-top bag.

Enjoy on your next summer adventure or just this weekend!

This seems so ridiculously simple, and it is, but this is also a great way to use leftover chocolate from a holiday or to be able to use chocolate I’ve been able to get half price after a holiday. Nobody cares what color the chocolate is – they only care that it’s chocolate!

Put the chocolate, nuts, and dried fruit into a bowl and mix them together. That’s it. Done!

If you’re traveling (like the hubs and his friend this weekend), you can pack this in a zip-top bag for easy disposal. If you want to (and you’re pretty sure you’ll get it back) pack it in a container for storage.

Well, sometimes it doesn’t get into the container or bag soon enough – like in this case. Oops! They’ll never miss just one little dish full, right?

Now that you’ve been reminded of this delicious, tasty, and stupid-easy to make snack mix, go ahead and make a batch. Now that you’ve been reminded of this classic Trail Mix, try different options with chocolate, nuts, and dried fruit – let me know what you come up with – I’d love to know!

 

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Sesame-Orange Scones

Today I’m sharing a recipe for Sesame-Orange Scones that comes from a magazine article that I ripped out of a magazine years ago. This magazine article had both the Chocolate Chip Scones and Maple Pecan Scones recipes in it, and as I’ve said before, I’m working my way through trying all of those scone recipes because they’ve all been so good. I can’t remember what magazine I ripped them out of (although I THINK it might have been Country Living Magazine) but this ripped out article (which is 9 pages long) has been around here for years. These Sesame-Orange Scones would be great for your Easter breakfast with that delicious sesame and orange flavor.

Here is the recipe as I made it:

Sesame-Orange Scones

In a large bowl, combine:

3 cups flour

1/2 cup sesame seeds (set aside 1 Tablespoon)

3 Tablespoons grated orange rind (set aside 1 Tablespoon)

3 Tablespoons brown sugar

1 Tablespoon baking powder

3/4 teaspoon salt

With a pastry blender or 2 knives, cut in until mixture resembles coarse crumbs:

2 Tablespoons vegetable shortening (I used butter)

Add to dry ingredients:

1 cup orange juice (set aside 1 Tablespoon)

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

With a lightly floured rolling-pin, roll dough into a 7-inch round (I just used my hands to make the dough into a 7-inch round).

Cut into 4 wedges.

Place scones 1-inch apart on greased baking sheet.

Pierce tops of scones with a fork.

Put in a small saucepan:

reserved 1 Tablespoon orange juice

3 Tablespoons sugar

Heat to boiling and then stir in:

reserved 1 Tablespoon orange rind

Brush over tops of scones.

Sprinkle with:

reserved 1 Tablespoon sesame seeds

Bake at 425 degrees for 15-18 minutes or until golden brown.

Brush again with orange glaze.

Serve warm.

Sesame seeds seem to be an unusual ingredient for scones, but they do add a nice, crunch along with a nutty flavor.

I used my pastry blender to mix in the butter.

Ready for the orange juice.

This was how much I mixed it with a fork before turning it out to knead.

I wanted to make the recipe just as it was, but next time I would definitely cut the 7-inch round into more than 4 pieces. 6 or even 8 scones seems more logical.

The scones were huge in the end, and a bit doughy inside – not quite baked through. Cutting them into smaller scones would help that not happen next time.

Even though they weren’t quite done in the middle, these scones were amazingly delicious. They’d be another great treat for Easter morning. That crunch of the sesame seeds and the delicious and somewhat sticky orange glaze make these melt-in-your-mouth delicious. Your family would love it if you made these Sesame-Orange Scones for their Easter morning breakfast!

 

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Copycat Lipton Onion Soup Mix and Lipton Onion Soup Dip

You know it, you love it, it’s baaaaack – Lipton Onion Soup Dip from the 1970’s! I was perusing one of Grandma’s old church cookbooks when I saw this –

Seriously? We needed a recipe for that? Yes! You know why? Because we would need to be reminded someday. Years would go by and we’d forget – for some, God knows why reason – to make this delicious dip recipe, and by looking through the old cookbooks, we’d see it and be reminded of how many good times we had when we also were enjoying this dip, how amazingly delicious this dip was, and that it was time to make it again. THEN we’d realized how dumb it was to forget about this ridiculously tasty and addicting dip, we’d put it in our recipe boxes – digital or otherwise – and NEVER forget it again. This is one of those delicious things we need to keep making – over and over and over and over again. Because it’s that good. IT IS THAT GOOD.

So, here’s the thing. I was going to just get the good old envelope and some sour cream, make this dip and be done with it. But then I picked up the box at the store and happened to look at the ingredients (as I do these days). Yikes. There weren’t many ingredients that I could pronounce. I did buy the box, but when I got home, I did some online research and found that MANY people have posted a copycat recipe for the soup mix. 90% of these recipes were the same, so I decided to make it and try this instead of the envelope. I’m not gonna judge you if you just want to go ahead and do the easy envelope thing, but holy crap – is this good!

Here is the recipe as I made it:

Lipton Onion Soup Dip

Mix all together:

3/4 cup dried onion flakes

1/2 cup powdered beef bullion

4 teaspoon onion powder

1/2 teaspoon celery seed

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon sugar

1/4 teaspoon paprika

Store in an airtight container.

1/4 cup = one envelope soup mix

For dip:

Mix together:

1/4 cup soup mix

1 pint sour cream

Allow flavors to meld in refrigerator for at least an hour.

Enjoy with potato chips, pretzels, crackers, or veggies.

You probably have most of these ingredients in your spice cupboard. After making this dip, you’ll just keep this stuff in your cupboard all the time so you can keep this on hand at all times.

Mix up the spices and add 1/4 cup of the mix with 1 pint of sour cream.

Done. So easy.

So, so, so, so good.

I’m so glad I found this dip again. And just in time for the Final Four here in Minneapolis this year! It is so darn good. So good. Make this dip. Please. You’ll love it. I promise. Call all your friends over, stock up on potato chips, pretzels, crackers and veggies, and make this Lipton Onion Soup Dip so you can cheer on your favorite team – on second thought – you’d better make a double batch.

 

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Date-Nut Muffins

This recipe for Date-Nut Muffins is a variation of the all-purpose recipe for Muffins in Grandma’s old church cookbook. I have said before – and you all know how I feel about those old church cookbooks – those recipes are just the best. This all-purpose recipe for Muffins in Grandma’s old church cookbook has 13 different variations along with it! 13! It just shows you how recipes can be modified to suit YOUR favorite flavors and tastes. I just love that. I intend to try ALL the variations, because I’m sure they’re absolutely delicious, like these Date-Nut Muffins and the Cinnamon-Sugar Muffins I’ve already made. You really could and SHOULD play around with this recipe – add YOUR favorite flavors and let me know how it goes! So let’s get on with THIS variation.

Here is the recipe as I made it:

Date-Nut Muffins

Put in a mixing bowl:

2 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Here’s where the variation comes in: Add to the dry ingredients 1/2 cup chopped walnuts, 1/2 cup chopped dates, and 1 Tablespoon grated lemon rind.

Mix well with a fork.

Combine:

1 egg

1 cup milk

3 Tablespoons vegetable oil

Add all at once to flour mixture, stirring only until moistened.

Fill 12 greased muffin cups 2/3 full and bake at 425 degrees for 20 minutes or until golden brown.

These muffins are made from very basic ingredients – it what you add to them that makes them special!

Get the dry and wet ingredients ready before mixing – only until moistened.

You can put the muffin batter into greased muffin tins, but I like to use papers.

All ready for the oven!

Baked to perfection. Too much browning and I think they get a bit dry.

You just have to eat them warm – with lots of butter melting everywhere – and running down your arm. Just sayin’.

This muffin recipe is one to keep in your arsenal, just because it can be modified so easily – for a specific flavor, for a specific holiday, for a specific taste. The flavor of date, walnuts, and that little bit of lemon rind in these – amazing. I love these muffins and so will you. Make up a batch of these Date-Nut Muffins – right now – and see how easy it is to make them just the way you like them!

 

 

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Roasted Chickpeas

I NEED this recipe for Roasted Chickpeas. I love salty snacks – I mean, who doesn’t – but since my problem with Ebenezer last winter (my pancreas – you can read more about that here), I’ve tried to stay away from things with too much fat. I’ve tried to be good, really I have, but it’s not easy. I have a “thing” for salty snacks – popcorn, chips, pretzels, you name it. There just isn’t much variety of salty low-fat snacks out there. Sometimes you have to just take matters into your own hands. You can find recipes for these chickpea snacks all over the internet, so I thought it was time I gave them a try. I found this particular recipe one night on Instagram – you can check out Hip Foodie Mom’s blog here.

Here is the recipe as I made it:

Roasted Chickpeas

Drain, rinse, and pat dry:

1 can chickpeas (or garbanzo beans)

Put beans into small bowl.

Toss beans with:

1 Tablespoon olive oil

Mix together:

1 teaspoon paprika

1 teaspoon lemon pepper

1 teaspoon salt

Toss with beans and pay out on parchment lined baking sheet.

Bake at 450 degrees for 30-40 minutes or until crisp.

You can put any flavor you want on these – taco seasoning, Mrs. Dash, Lowry’s Seasoned Salt, or make up your own – whatever YOU like.

Eat immediately, while they’re still crunchy (I found out the hard way that these don’t last too long, even in an airtight container – let me just say that they turned a nasty, fuzzy green – yes, moldy – after a couple of days).

I rinsed and drained the chickpeas.

Then I rolled the chickpeas on some paper towels to dry them off.

Next I tossed the chickpeas with olive oil so the spices would stick to them.

Then I mixed the oily chickpeas with the spices.

I recommend putting the chickpeas onto a parchment lined baking sheet so they don’t stick to the baking sheet.

After baking, the chickpeas are crispy and delicious. The longer they sat, the less crisp they were so eat them right away!

I like this recipe. The chickpeas are crispy and tasty and low-fat. Just remember to eat them right away, or within a day or two – you don’t want them getting moldy like mine did. That was just a waste. I may have to try making these with a lot of different spices and flavorings. They’ll keep Ebenezer happy and that keeps ME happy! I needed this low-fat snack, and so do you. Give this healthy and delicious snack of Roasted Chickpeas a try!

 

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Scandinavian Egg Sandwich

Ok guys – we’re making a Scandinavian Egg Sandwich today! Yes – you heard me! This sandwich can be made almost entirely from leftovers (for our family, anyway). It’s the perfect holiday breakfast, lunch, or snack, and it’s amazingly delicious! Our family made up this sandwich over the years, but it really came to be finalized in 2016 when my sister, her family, and my mom came to be with us for the whole Christmas holiday. Everybody loved it because it uses a lot of our favorite holiday foods. We usually have the ingredients (that are leftovers) at some point during the holiday season, so it really was a no-brainer. My family loves egg sandwiches. In fact, all of our kids HAVE to have their dad’s egg sandwiches at some point almost every time they come to stay with us for any length of time. They grew up on them with his making them before and/or after every sports event, drama event, or music event – and there were A LOT of those. There isn’t really a recipe, just a tutorial, and we’ll explore that for dad’s egg sandwiches at some point later. For now, I’ll just tell you how we made these particular egg sandwiches.

Here is the recipe as I made it:

Scandinavian Egg Sandwich

I’m showing how to make this sandwich Scandinavian here, but it’s very easy to change this and make it just how YOU like it!

Step 1-

Slice and/or toast 2 slices from a Julekaga, loaf of bread (or panettone or regular sliced bread), and put one slice on a plate. This is your platform for the rest of the sandwich. I don’t like mine toasted and that’s why I didn’t toast the bread here. My daughter was in Chicago this fall and brought home a panettone from her visit to Eatily, so I didn’t make Julekaga this year. Normally I would use Julekaga, but this year I used the panettone for the sandwiches instead.

Step 2 –

Dollop on a spoonful of your favorite jam. We used lingonberry jam to fulfill our Scandinavian theme, but any jam like strawberry or raspberry would also be delicious.

Step 3 –

Layer on slices of brown fudge cheese (Gjetost) or your favorite cheese. We always have brown cheese for the holidays. If you haven’t tried it – I HIGHLY recommend it (it seriously does taste like fudge)! If you don’t want to try the most delicious cheese in the world, then use whatever cheese you like.

Step 4 –

Next comes a slice of Christmas ham. We have fried the ham at times in the past, but this ham was very flavorful and I didn’t feel like it needed to be fried. If you like it hot, go ahead and fry it first. You could also use turkey, so this would be good for a thanksgiving treat, too. Just use cranberry sauce and turkey instead of jam and ham.

Step 5 –

Last, but not least, a fried egg goes on top. I like a fried egg on mine, and I like it a bit drippy, but you can put on whatever kind of egg you like. My husband likes to break the yolks of his eggs when making an egg sandwich, because he likes to “mess” with stuff while he’s “cooking”. He just folds it up into a square of cooked eggs and puts that on top.

Step 6 –

Top it with the second slice of bread and cut it in half. Eat it like a sandwich, or use a knife and fork – whatever works. It’s so delicious – you’re just not going to believe it! You can tell it’s good by the way the egg yolk and jam somehow drip their way down your fingers and hands. Go ahead and lick your fingers – you won’t want to waste a bit of it!

This sandwich has everything you’d want in an egg sandwich: tender, fruity bread, sweet jam, salty ham, the delicious, drippy egg. What more could you want?!! It’s the perfect after holiday breakfast or snack, as far as I’m concerned. You’re using up some leftovers and it’s ridiculously delicious to boot! I know you’re going to love it. Bring out your inner Viking and try this Scandinavian Egg Sandwich!

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Monster Mix

My mom got this recipe for Monster Mix from a friend of hers years ago, I got it from my mom, and I’ve been making it ever since. She happened to see this friend of hers at the grocery store, her friend told her why she was there (to make this snack mix), and my mom asked her for the recipe and quickly wrote it down. I’m not sure if Monster Mix is its official name, or if my mom’s friend called it that because of the size of the batch it makes. It makes a HUGE batch. It’s great for a crowd, which makes it perfect for holidays like thanksgiving, Christmas, New Year’s Eve, or any other party. It’s also quite addictive, which makes it rough when you have to share, and you really should share. It makes a huge batch for a reason – people just can’t stop eating this stuff. Every time I suggest making it, everybody just groans. Not because they don’t want me to make it, but because they can’t stop eating it when I do make it. It’s very good and it’s very delicious and it’s very addictive. Watch out! You’ve been warned!

Here is the recipe as I made it:

Monster Mix

Pour into a large garbage bag (do I really have to mention that this should be an UNSCENTED garbage bag?):

1 large box Crispix

4 cups Quaker Oats Squares (I used the whole box since I only used 1 can of nuts and 1 bag of cheese curls)

2 large bags cheese curls (I just used one bag)

1 package pretzel sticks

1/2 box Honey Nut Cheerios (since I only used 1 bag of cheese curls and 1 can of nuts, I used the whole box)

1 package oyster crackers

2 cans mixed nuts or peanuts (I just used one can of peanuts)

1 package Bugles

Mix:

1 cup Orville Redenbacher popcorn oil (the bright orange kind)

1 Tablespoon onion powder

1 teaspoon garlic salt

Pour oil mixture over dry ingredients in garbage bag.

Roll bag around (gently)to coat all the dry ingredients.

Store in tight containers (makes 3 ice cream pails full).

While there are a lot of ingredients for this snack mix, the oil and flavorings are simple yet delicious.

Give the oil and flavorings a mix just before adding it to the dry ingredients

It seems weird, but just go ahead and put everything into that UNSCENTED garbage bag.

Be careful when rolling the bag around to coat the dry ingredients, or you’ll have the same problem I had. Luckily I was almost done rolling the bag around when the hole happened.

I just cut the top of the bag off with a scissors and dumped the mix into the largest container I had. Since the container in the photo was overflowing (you can clearly see that the container wasn’t quite big enough) so I had to put some of it on a baking sheet momentarily.

I sent some of this snack mix to my nephew at college (finals were happening) so the mix did all eventually fit into my big container. You might have to use several containers to hold it all. The recipe did say to use 3 ice cream pails to store it.

I think I did warn you that this snack mix is addictive. So good. So addictive. It’s a good thing that this recipe makes a HUGE batch. So good. Did I mention it’s addictive? I think I did. If I didn’t – it’s addictive. I just want to make sure you understand this stuff. You’ll want this at your next party of get together – if you want to share it. You might not want to. You really should. Trust me, it’s seriously hard to stop once you’ve had a taste of the sweet and salty-ness of this amazingly delicious Monster Mix.

 

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