Cookies and Cream Chex Mix

Makes 6 cups of Chex Mix

• 6 C Corn Chex Cereal
• 12 oreos, very finely crushed
• 1/2 C powdered sugar
• 1 (12 oz) bag Vanilla Candy Melts

Pour crushed Oreos and powdered sugar into a large ziploc bag, seal bag and shake to combine mixture, then set aside. 

Measure 6 cups of Chex into a large mixing bowl.

In a microwave safe bowl, melt Vanilla candy melts in 30 second intervals, stirring after each interval until melted and smooth. Pour melted candy melts over Corn Chex and toss mixture with a rubber spatula until evenly coated.

Pour crushed Oreo mixture over the Chex and melted candy, then mix til evenly coated. Store in an airtight container up to one week.

Toffe Popcorn

8 C cooked popcorn

1/2 C butter

1 C brown sugar

1/4 C corn syrup

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp baking soda

1/2 C pecans (desired nuts)

Place cooked popcorn in a large mixing bowl. Preheat the oven to 250 degrees. Cover a 9x13 baking dish with foil and set aside.

In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, and salt, stirring constantly. Once the mixture starts boiling, reduce heat to medium-low and simmer for 3 minutes. Take the pot off the heat then stir in the vanilla and baking soda. Pour mixture over the popcorn and add nuts. Mix until the popcorn is well coated, but be careful not to break apart the popcorn while mixing.

Pour the popcorn into the 9x13 dish. Bake for 30 minutes, stirring every 10 minutes. Cool the popcorn to room temperature. Store in an airtight container.

*Makes 8 cups of popcorn (2 quarts)

Cinnamon Almonds

*Makes 4 cups of almonds

1 egg white

1 tsp cool water

4 C almonds, whole or sliced 

1/2 C white sugar

1/4 tsp salt

1 TBS ground cinnamon

Preheat oven to 250 degrees.Lightly grease a 10x15 inch baking pan with vegetable oil.Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, cinnamon spice, and sprinkle over the nuts. Toss to coat, and spread evenly on the oiled pan.

Bake for 1 hour in the preheated oven, flipping them with a slotted spoon a couple of times, until golden. Allow the toasted almonds to cool. Then store your dry roasted nuts in airtight container.

Rachel's Berry Smoothie

This smoothie has evolved through out the years. I've changed and added ingredients to make it healthy and of course, tasty. Finally it has been perfected and is one of the recipes I especially take pride in, for it is my very own.

I like to make this in big batches then separate into cups to store in the freezer, which is enough to last me awhile. Feel free to make more or less than the amount that the recipe calls for.

 * Makes 8 cups

1 banana

1/4 C orange juice concentrate

2 C fresh spinach

1/2 C milk ( more may be added depending on desired consistency)

1 C vanilla yogurt

1/2 C blueberries (fresh or frozen)

3 C strawberries (fresh or frozen)

Puree banana, orange concentrate, spinach, milk and yogurt. Add then blend in blue berries and strawberries. Taste and adjust consistency with more milk if needed. Enjoy!

Granola Bars (White Chocolate Craisin)

Monica and I made these yesterday on one of our weekly play dates.

2 C rolled oats

1/2 C wheat germ (or flaxseed)

1/2 C sliced almonds

1/2 C semi-sweet chocolate chips

1/2 C dried fruit

1 (14-ounce) can sweetened condensed milk

Preheat oven to 325 degrees. Grease a 9-inch square baking pan with vegetable cooking spray.

Thoroughly mix all ingredients in a medium bowl. Turn into prepared pan and, using cooking spray-coated hands, pat down until firmly packed. Bake until golden brown, about 30 minutes. Cool to room temperature, and then put pan in freezer. 

When bar is firm, use a sharp knife to cut into 1x4-inch bars. Store in an airtight container in the fridge.

Baked Broccoli

The only way I'll eat broccoli is if its baked. Easiest thing in the world, hardly needs a recipe but I thought I'd share the idea.

2 bunches of broccoli
1 TBS cooking oil
1/2 tsp salt
1/2 tsp pepper

Cut broccoli into small pieces and place in an 8x8 dish. Stir in oil, salt and pepper until well mixed. Bake at 375 for 20 min or until broccoli is tender, yet crispy.

Curried Cauliflower Popcorn

This is a new recipe and I wasn't sure what to expect or what category to put it in. Mostly I'd suggest it if you're in the mood for a yummy, healthy snack. It would also be a good side or appetizer to your meal!

1 medium head cauliflower
1 1/2 TBS olive oil
1/4-1/2 tsp salt
1/2 tsp curry powder

Preheat the oven to 475.

Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. 

Toss the cauliflower with the olive oil, salt and curry powder.

Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender.

 Serve immediately.