Thursday, November 17, 2016

Reindeer Chow

Reindeer Chow (Muddy Buddies)


  • 14 Cups Chex cereal
  • 18 oz holiday m&ms
  • 12 oz semi sweet chocolate, bar or chips
  • ½ Cup unsalted butter
  • 1 Cup peanut butter
  • 1 tsp vanilla extract
  • 4-5 Cups powdered sugar


  • Melt the peanut butter and butter in a microwave safe dish. Microwave in 30 second intervals until butter is melted. Add the chocolate a little at a time until all is melted into the mix. You might need to microwave one last time to make sure everything is melted and add the vanilla. Stir together.
  • In a large bowl add half of the cereal.
  • Drizzle half of the chocolate peanut butter mixture into the cereal in the bowl. Mix with a spoon.
  • Place one large paper bag into another one. Add ½ cup of the powdered sugar and half of the mixed cereal into the bag. Close this tightly and shake vigorously. Add more powdered sugar ½ cup at a time if needed until all the cereal is coated. Add ¼ of the m&ms into the bag and toss. Place in an air tight container.
  • Continue these step with the remaining ingredients.
  • Keep stored in an air tight container. I personally love to keep it in the freezer, YUM!
  • Enjoy!

Wednesday, February 3, 2016

Buttermilk Yeast Biscuits

Yeast Biscuits

1 package Quick Yeast
2 T warm water
2 1/3 c. flour
1 1/2 t. sugar
1/2 t. salt
3 t baking powder
1/3 c shortening or butter
1 c. cold buttermilk (1 tsp vinegar in milk if no buttermilk)

Dissolve yeast in warm water, rest for 5 minutes. Sift together flour, sugar, salt, baking powder. Cut in butter or shortening. Mix in buttermilk and yeast mixture. Mix together, roll out.
Bake at 350 for approximately 30 minutes.

Tuesday, January 26, 2016

Scalloped Potatoes

Scalloped Potatoes


4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top


In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef
Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Thursday, January 21, 2016

The Best Garlic Roasted Brussels Sprouts

The Best Garlic Roasted Brussels Sprouts
Prep Time:5 Min Cook Time:20 Min Total Time:25 Min 
Serves 4
  • 1 pounds Brussels sprouts
  • 2 garlic cloves, minced
  • ½ tsp cayenne pepper (optional)
  • 4 tbsp olive oil
  • 2 tsp lemon juice
  • salt to taste
  • 1
    Preheat oven to 400 F.
  • 2
    Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes. Drain well and place the Brussels sprouts in a large bowl.
  • 3
    Add the minced garlic, cayenne pepper and olive oil and gently toss to coat. Transfer the Brussels sprouts to a baking pan and sprinkle with salt. Bake for 15-20 minutes, shaking pan occasionally, until sprouts are quite brown and crisp on the outside and tender on the inside.
  • 4
    Adjust the taste with more salt if necessary, drizzle with lemon juice, toss to combine and serve.

Tuesday, January 19, 2016

One Pan Balsamic Chicken

One Pan Balsamic Chicken
1/4 cup Italian salad dressing
3 Tbsp balsamic vinegar
2 Tbsp honey
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
½ tsp Kosher salt and pinch freshly ground black pepper, to taste
1 lb fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
8 oz sliced mushrooms
1 cup grape tomatoes, halved
1. Mix together dressing, balsamic vinegar and honey in a measuring cup.
2. Heat 1 Tbsp of the oil and sauté the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for another 4 minutes or until the green beans are crisp-tender.
3. Remove the vegetables from the pan, add the remaining oil and the chicken tenders. Sprinkle with salt and pepper and sauté until brown on each side. 4. Remove from the pan. Add in the sauce and stir for a couple minutes until thickened into a glaze consistency. Add the chicken, green beans, and mushrooms back into the pan and add the tomatoes. Stir to coat everything evenly with the sauce.