Category Archives: recipes

I Served Cold Cereal for Our Company Holiday Party

 

A strange American holiday tradition is Chex Mix.

It’s not enough that we eat cold cereal for breakfast, 160 bowls  or 101 pounds per year per person, according to Cerealizing America.

We coat it with butter, Season-All salt and Worcestershire Sauce (how DO you say that anyway?) and it’s a snack.

We mix it with butter and melted marshmallows, squish it in a pan with our bare, buttered hands,  and it’s a desert.

Crumble it up and throw it on a casserole and it’s dinner. 

String it on yarn and it’s an edible craft.

We Americans love us some cold cereal.

We also love us some Chex Mix. 

It’s a salty tradition that balances out all the sugar we devour during the holidays.  And it’s healthy, right? Right?

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We go big or go home, as Jon,  my teenage son, would say. It’s easier to dump everything into lotsa bowls, then just crank the batches through the microwave. 

Since you just need 10 cups of stuff, I don’t always follow the recipe.  I love adding Bugles and Goldfish Crackers.  This year I added tiny Triscuits and little rye crackers. I use mixed nuts, cashews, or dry roasted peanuts, depending on sales.

We make enough for drop-by company or impromptu movie nights and store it in Ziplocs in fridge or freezer.

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This recipe came in a little cellophane wrapper in a box of Chex cereal, and is almost as old as my marriage.  We’re all still happily together. The online recipe is a bit different, although they claim it’s the original.

Plastic Chex Bowl 40th Anniversary with Charlie Brown and Snoopy.

I saved box-tops and sent for this treasure in 1990, a microwave safe bowl designed in honor of Peanuts’ 40th Anniversary.  I used it every year until I burned a hole right through the bottom. I found this beautiful memory  in Tracy’s Etsy shop, Upscale Yard Sale.

When my sister-in-law, Nita, gave me the turquoise Pyrex bowl in the first picture above,  a new tradition was born.

This year I needed a new tradition for serving my salty cold cereal for a holiday work party hosted in my home. I’ve used mini take-out boxes in the past, but I wanted something reusable.

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I guess I’ve been buying these things for awhile. The flatter ones are Sandbakkel molds, a Norwegian cookie I should make, but never have, and some are mini Jello molds.

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Those of you that like rusty, chippy things are drooling with jealousy now.

Those of you that don’t like rusty, chippy things are saying, “EEWWW!  Why didn’t she just throw that garbage out?”

Rabbit Trail Alert — I’m thinking those little flowers on the upper left would look great nailed onto something, or added to knitting needle stems or….what would YOU do with them?

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I was gunna’ be all impressive and use my Geometry skillz to perfectly cut holes on each side of the tin cups.  But, I discovered a lined index card with a black line worked just fine.

The tiny green wire garland was bought to make something for my daughter’s dollhouse a few years ago, but obviously, I never got around to it. I had to climb up into the scary attic and find it in the Christmas stuff, because I’m crazy like that when I have a project burning a hole in my pocket.

They need to change Murphy’s Law to Mindy’s Law.  Of course, I had to hit my head on a nail in the attic.  Why did they use nails six inches too long to pound the roof on?  It’s like a torture chamber up there.

Then, after drilling 50 holes with my trusty Makita drill, I realized little bits of metal were still clinging around the edges.  I didn’t want my company to eat metal, so I took a small paring knife and cleaned out each hole.  I was glad I remembered to wash them, because I bought them all at the thrift store and garage sales. 

Then, I discovered the green trim was shedding little bits of stuff after I cut the ends.  I had to de-fluff the green stuff by running it through my fingers and shaking the stuff on the floor for the kids to clean up.

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I used festive cupcake papers, ya’ know the kind I don’t usually spend the money on because I’m so cheap frugal, and turned them inside out to line the tins.

They really needed something added for a decoration, but I was out of time.

What would you add?

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They were served in an old, rusty cast iron muffin pan.  ‘Cuz, when you invite your husband’s boss and team over for a party, you really wanna’ serve them in rusty, vintage stuff.

It’s a tradition as American as Chex Mix.

Husband Catcher Bars

 

 

This tantalizing plate was sitting on the kitchen counter.

 

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There wasn’t a
“DO NOT EAT!” sign,
but the fancy plate indicated something was up.

 

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MMMM. 

 

Don’t they just look delish?

 

Can ya’ smell the cinnamon?

 

OK, me neither, but if they ever get
Scratch ‘N Sniff functionality for WordPress,
I am SO getting it!

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As she walked away, my daughter joked they were

HUSBAND CATCHER BARS.

 

But, when she came back from Bible study
AND from work
still single
I think she better go back to calling them….

 

 

 

 

Apple Streusel Cheesecake Bars

(from General Mill’s web site www.tablespoon.com

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
  • 1/2 cup firm butter or margarine
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg
  • 1 can (21 oz) apple pie filling
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts

Directions

  1. 1 Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.
  2. 2 Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
  3. 3 Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
  4. 4 Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
  5. 5 Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Southwest Roast with Special Ingredient

I’m not that clever in the kitchen.
I love tablescaping
more than cooking.
You know, if you set the table in an enticing manner,
company might not notice you overcooked the roast
or you have lumps in your smashed potatoes.
Once everyone oohed and aahed over my table setting,
complete with nut-filled  tiny wicker baskets edged with lace
sitting by each place setting,
my creativity came in handy because while they were nibbling,
I was dividing the uncooked  meatloaf into my muffin pans and
trying to get them cooked in less than 15 minutes.
I shoulda’ actually put the meatloaf in the oven,
BEFORE
I set the table.
So, when I do find a good recipe
that I can make and my family will enjoy,
I like to pass it on.
**********
Southwest Roast
Put 1 cup dry pinto beans in the bottom of a Crock-pot.
Put enough water to generously cover the beans
(If you soak the beans ahead of time, you won’t need to cover with water.)
Place boneless roast on top of beans.
 Add 1 tsp garlic salt,
1 tsp cumin,
 1 tsp oregano
 1 tsp pepper
 one can green chilies
  one can Rotel tomatoes
one can of beef broth or water
Pour this mixture over the roast.
Cook 20-24 hours on low in Crock-pot.
After about 18 hours, stir so the meat will fall apart.
Add water if necessary as cooking.
Serve in flour tortillas with grated cheese and sour cream.
I like to double all the ingredients,
to make my roast extra spicy.
I also use 5-6 pounds of roast,
because I cook for a large crowd
and like this for leftovers.
This meal can easily be started one evening
when you are cleaning up after dinner.
Then you have almost 24 hours free of worrying,
“what’s for dinner?”
We also have started it on Saturday afternoon
to have ready when we come home from Sunday fellowship.
My thoughtful hubby threw this recipe together one evening
when we knew the next day was going to be really busy.
Are you wondering about his special ingredient?
I discovered this in the roast while serving,
but you really don’t have to include it.
I’m pretty sure your roast will turn out just fine without it.
But that’s not the secret ingredient.
Proverbs 15:17
Better is a dinner of herbs
where love is,
Than a fatted calf with hatred.
But, beef with love?
Oh, yea.

It’s what’s for dinner.

**********
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