Category: Recipes

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Chex Mix

 

Chex Mix

Everyone has their own favorite road trip snack or party mix, but none are as beloved as Chex Mix. Homemade Chex Mix takes everything you love about the packaged version—the crisp cereal, the toasty pretzels, and the crunchy bagel chips—and makes it even better with a few additions. There’s a delightful butteriness that can only be accomplished by making it from scratch. The seasoning is more evenly distributed. You can customize it however you like. But beyond all of the flavor benefits, it’s also incredibly easy to prepare. With only about 15 minutes of prep time, you can transform humble cereal into something spectacular.
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Ingredients Method

Ingredients
  

  • 4 cups Corn Chex
  • 4 cups Wheat Chex
  • 3 cups mini unsalted pretzels
  • 2 cups plain bagel chips and/or rye chips
  • 2 cups Original Goldfish or oyster crackers
  • 1/2 cup 1 stick unsalted butter, melted
  • 3 Tbsp. Worcestershire sauce
  • 2 tsp. kosher salt
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. MSG optional
  • 1 tsp. sweet paprika

Method
 

  1. Preheat oven to 250°. In a large bowl, combine Corn Chex, Wheat Chex, pretzels, bagel chips, and Goldfish.
  2. In a small bowl, mix butter, Worcestershire, salt, garlic powder, onion powder, pepper, MSG (if using), and paprika until combined.
  3. Drizzle about one-third of butter mixture over Chex mixture. Toss to coat, then repeat with remaining butter mixture until coated. Divide Chex mixture between 2 unlined baking sheets; spread in an even layer.
  4. Bake Chex Mix, tossing every 15 minutes, until crispy, about 1 hour. Let cool.
  5. Make Ahead: Chex Mix can be made 2 weeks ahead. Store in an airtight container at room temperature.

 

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Puppy Chow

 

Puppy Chow

Some call it puppy chow, others call it muddy buddies, but we all call it delicious. This sweet holiday treat is one of the most satisfying snacks—or food gifts—and one of the easiest, too. With only a handful of ingredients, this peanut butter-chocolate dessert comes together in under 20 minutes, making it the easiest dessert or party snack for your holiday dinner celebration, game day dessert, or party potluck. Plus, it's fully customizable: Turn this snack sweet, savory, or anything in-between with whatever mix-ins your heart desires. Beware—it's so snackable, you might just be covered with confectioners' sugar when you're done with this.
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Ingredients Method

Ingredients
  

  • 1 cup semisweet chocolate chips
  • 2/3 cup peanut butter
  • 4 Tbsp. unsalted butter
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 10 cups Rice Chex cereal
  • 2 cups confectioners' sugar

Method
 

  1. In a medium heatproof bowl, microwave chips, peanut butter, and butter on high 1 minute. Stir with a wooden spoon to combine. Continue to microwave in 20-second increments, stirring between each, until melted and smooth. Add vanilla and salt and stir until smooth.
  2. Pour cereal into a large bowl, then pour chocolate mixture over cereal. Gently toss with wooden spoon until cereal is coated.
  3. Transfer chocolate-coated cereal to a large resealable plastic bag, then add confectioners' sugar and shake to coat. Pour puppy chow onto a large baking sheet and let cool 10 minutes.
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Rice Krispies Treats

 

Robert

The Original Rice Krispies Treats™ Recipe

This classic, delicious snack has been making memories for kids and parents alike for generations.
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Ingredients Method Notes

Ingredients
  

  • 3 tablespoonsbutter
  • 1 package 10 oz., about 40JET-PUFFED Marshmallows
  • OR
  • 5-1/2 cupsJET-PUFFED Miniature Marshmallows
  • 6 cupsKellogg's® Rice Krispies® cereal

Method
 

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
  4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note - For best results, use fresh marshmallows. - 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. - Diet, reduced calorie or tub margarine is not recommended. - Store no more than two days at room temperature in airtight container. - To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Notes

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Meatloaf

 

Robert

Meatloaf

Stovetop Stuffing Meatloaf Recipe Stove Top Stuffing Meatloaf is an easy meatloaf recipe with Stove Top Stuffing in place of bread crumbs. An easy dinner recipe the whole family loves and perfect for busy weeknights! Prep Time: 10 minutes minutes Cook Time: 1 hour hour Total Time: 1 hour hour 10 minutes minutes Servings: 8 Ingredients Print Recipe Pin Recipe
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Ingredients Method

Ingredients
  

  • ▢ 2 pounds ground beef
  • ▢ 1 box Stovetop Stuffing Mix 6 oz any brand
  • ▢ 2 eggs
  • ▢ ½ cup ketchup divided
  • ▢ 1 cup water
  • ▢ 1 tablespoon dried minced onions
  • ▢ 1 teaspoon garlic powder optional

Method
 

  1. Preheat oven to 350 degrees
  2. Add the eggs to a large mixing bowl, and mix slightly
  3. Add the ground beef, stuffing mix, water, ¼ cup ketchup, minced onions and garlic powder to the mixing bowl
  4. Mix all ingredients together with your hands just until mixture starts to stick together
  5. Place meat in greased or foil lined baking dish, form into loaf shape about 2 inches thick, spread remaining ketchup in a thin layer on top,
  6. Bake uncovered for 1 hour or until internal temperature is 160 degrees, according to meat thermometer. Can add more ketchup to top right before done for a thicker glaze if desired
  7. Allow meatloaf to rest for about 5 to 10 minutes before slicing
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Classic Italian Meatballs

 

Classic Italian Meatballs

The perfect meatball is a work of art. It must be tender, packed with flavor, nicely round, and hold together while cooking. Lucky for you, our classic Italian meatball recipe passes all of these tests with flying colors. Searing meatballs on the stovetop and simmering in a homemade (or store-bought!) marinara results in extra-flavorful, tender meatballs that won’t fall apart. Read on for our top tips (and best-kept secret) on perfecting our best-ever classic meatballs
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Ingredients Method

Ingredients
  

  • 1 cup fresh bread crumbs
  • 1/2 cup whole milk
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. Italian sausage casings removed
  • 1 small yellow onion finely chopped
  • 3 cloves garlic finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 large eggs beaten to blend
  • 1 cup finely grated Parmesan plus more for serving
  • 1/4 cup chopped fresh parsley plus more for serving
  • 2 Tbsp. extra-virgin olive oil
  • 1 32-oz. jar or homemade marinara sauce

Method
 

  1. In a small bowl, mix bread crumbs and milk until combined. Let sit 15 minutes.
  2. In a large bowl, using your hands, combine beef, pork, sausage, onion, and garlic; season with salt and pepper. Gently stir in bread crumb mixture, eggs, Parmesan, and parsley until just combined. Form beef mixture into 1 1/2" balls.
  3. In a large, high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust, about 2 minutes per side. Transfer to a large bowl or plate.
  4. In same skillet over medium-low heat, bring sauce to a simmer, then return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 8 minutes more.
  5. Top meatballs with more Parmesan and parsley.