We were just talking about how much we love Arby’s jamocha shake at work this week. Now through December 31, 2011 with this printable coupon you can get one for free!
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I think it was about five years ago that my sister and I started our annual holiday baking extravaganza.
At the time I had just moved home and Hillary thought we needed to institute some holiday traditions. That first couple of years we got all in the spirit and made actual cut-out Christmas cookies and traditional stuff.
Then we decided that actual cut-out cookies took way too long to make and decorate. Plus, items with chocolate taste way better than Christmas cookies any day:)
So now we focus on things that taste good and are easy to make. Each year we try to make something new and sometimes just put a holiday twist on a favorite recipe.
We take the day off and spend all day making our creations and then package them up for our family, friends and neighbors and then head out and deliver them. Friday was this years baking day and I think we both just recovered. It is exhausting! Over the next few days I’ll share a couple of our most popular recipes.
This delightful mixture pictured, known as white trash, became a regular in our lineup a couple of years ago when we got the recipe from Hillary’s mother-in-law. As soon as someone taste it they immediately ask for the recipe, which is why I’m posting this one first. I’ve already been asked for the recipe a handful of times in the past two days!
If you can’t tell from the photos, it makes a bunch.
Recipe: White Trash
Ingredients
- 4 cups Chex
- 6 cups Cheerios
- 2 lb salted peanuts
- 2 1b M&M’s
- 3 cups thin pretzel sticks
- 2 lb white chocolate
Instructions
- Break chocolate up and melt on low on saucepan on the stove and stir often.
- While the chocolate is melting, in a large bowl mix together the Chex, Cheerios, peanuts, M&M’s and pretzels.
- Pour the melted chocolate over the mixture and toss until everything is coated.
- Spread out to dry on wax paper.
- Let dry for a couple of hours and then break apart and package into a resealable container (or cute bags).
I think this would be a super cute way to package the mix for gifts.
Source: dcwvinc.blogspot.com via Heather on Pinterest
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If you’re here after seeing the $10 Tuesday TV segment as part of Good Day Columbus on Fox 28, welcome! Have a look around. You can subscribe via email and/or follow along via Facebook too.
I really like McDonald’s snack wraps. I always get the crispy chicken with ranch.
One day it hit me that I could probably make them at home. This summer I assembled what I thought was in them, and well, we’ve been eating them regularly ever since.
While I prefer the crispy chicken wrap you could easily make the grilled chicken wrap by using chicken tenderloins instead of chicken strips.
Recipe: Chicken Snack Wraps
Ingredients
- 6 tortillas $1.00
- 1/2 head of lettuce $.50
- 1 cup shredded cheddar cheese $.99
- 6-8 breaded chicken strips $3.25
- 1 cup ranch dressing $.76
Serve with apples ($1.00) and chips ($2.50) for a complete meal. Total cost $10.00
Instructions
- Bake chicken strips as directed
- Place chicken in the middle of one tortilla
- Sprinkle lettuce and cheese over the chicken strip
- Then drizzle ranch over it
- Fold the bottom end up and and then roll up to create wrap.
Total cooking time is about 20 minutes.
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These mushrooms were the biggest hit of the shower. I made a double batch and they went quick! I received several request for the recipe.
I have to admit, I had never made stuffed mushrooms before. I was pleasantly surprised at how easily they were to make. My husband took the stems out for me, which apparently is the most difficult part of this super easy recipe.
I’ll definitely be making these again!
Recipe: Bacon and Cheese Stuffed Mushrooms
Ingredients
- 12 large fresh mushrooms
- 4 oz of cream cheese
- 1 clove of garlic, minced
- 4 slices of bacon crumbled
- 1/2 cup of shredded sharp cheddar cheese
- 1 T of parsley
Instructions
- Preheat oven to 350F
- Remove stems from mushrooms
- Mix all above ingredients and spoon into mushroom caps
- Place filled-side up on cookie sheet or baking dish
- Bake 18-20 minutes.
Tips:
- I made these the day before and refrigerated them baked them right before I served them.
- 12-15 mushrooms are not very many. These are so good that if your serving this at a party, people will eat more than one. I recommend doubling it to begin with.
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