Christmas Happenings

Things continue to rock and roll around here.  I feel like this December has been at full speed for everyone!  The kids are loving every minute and had a great time with daddy doing a gingerbread house.  

Note for the future -- hot glue house together night before! 
Everyone has ants in their pants to decorate waiting for the roof not to slide off! :)

Jay enjoyed candy cane play doh our neighbor made during the wait...

Then we lost him to the iPad...

Kirkley loved decorating!

Alex has deemed this cookie to be his favorite Christmas cookie ever.

Don't write them off -- you probably have all of these ingredients so grab some candy cane kisses!

Adapted from this recipe.

Chocolatey Chocolate Chip Peppermint Kiss Cookies

2 cups all-purpose flour

3/4 cup cocoa (used ¼ dark, ½ regular)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine, softened

2/3 cup sugar

2/3 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 t peppermint extract

2 eggs

½ bag mini chocolate chips

1 c sugar

1 bag candy cane kisses

1.      Preheat oven to 350.

2.      Combine flour, cocoa, baking soda and salt in a small bowl.

3.      Beat butter, sugar, and brown sugar in a large mixing bowl until creamy for 5-10 minutes. Beat in eggs and extracts. Gradually beat in flour mixture. Stir in chocolate chips.

4.      Use small cookie scoop to scoop dough, roll into balls, then roll in sugar.  Put on parchment paper lined baking sheets.

5.      Bake for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes

6.      Press kisses in after the 2 minutes and carefully remove to wire racks to cool completely.

A friend brought by Red Velvet White Chocolate Chip Cookies that were awesome and fairly simple too!

Then we made this pretty effortlessly for my mom's Sunday school class.  A three ingredient hit!

Conecuh Sausage Wreath

2 packs Conecuh sausage

2 cans crescent rolls

1 egg

- Grill sausage on low heat.

- Cut sausage in to bite size/1 inch pieces, drain on paper towels, and cool completely.

- On a large cutting board, cut crescent rolls down the middle making two long, skinny triangles out of each.  Put sausage on larger end and roll up.  Place on baking sheet lined with parchment paper.  Don't worry about wreath shape yet.  Continue until all crescent rolls are used. 

- Refrigerate rolls for 15-30 minutes.

- Whisk egg in a small bowl.

- Arrange on baking sheet in wreath shape so they are basically touching/close and pointing the same direction.

- Brush egg over the tops/sides so they will get glossy and golden!

- Bake according to can directions/till golden.

- Shimmy off the parchment paper onto your serving dish.

- Serve with honey mustard, honey, etc.

We also got to get a visit with Aubie Claus...

Cookies for Santa have been made and decorated...

We hope he likes germs...

and sprinkles...

And there were shepherds living out in the fields nearby, keeping watch over their flocks at night.

An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, 

“Do not be afraid. I bring you good news of great joy that will be for all the people."

Luke 2:8-10

Jesse Tree & Breakfast

With so many birthdays at the beginning of December, it's just not realistic for us to start our Jesse Tree at the end of Nov.  We've decided to kick it off mid-December and do one in the morning and one in the evening.  So if you haven't started and wanted too, join in!  The printables will  make it come together quickly!

Several people have asked what age to start this activity.  I liked starting it last year when Kirkley was 3 1/2.  She wasn't totally ready for it so it gave us a year to "practice," get acquainted with it, and figure out how we really wanted to do it.  This year, she's super into it, ready to see when an ornament appears on the table, etc.  We make her retell the story before she or Jay gets to open it.

I finally found a way to avoid gift wrapping all of the ornaments -- reusing the same burlap square each time!

These advent ornaments with the names of Christ are precious too.  Maybe this would be good when K is a little older and has the Jesse tree stories down pat?  

We've also loved doing the advent wreath devotions once a week at family dinner.  Instead of doing the 25 ornaments next year, I may do one for each week to hang over the chandelier with the corresponding verse/word for each week.  This was a much easier project to get together at the start of the month!  Love this thought on candlelight dinners in Dec!

For Jesse tree kick-off morning, I happened to wake up at 2am -- a crazy side effect of pregnancy! :)  So I got a breakfast together that turned out to be a hit with the kids.  

Here are two easy, healthy breakfast ideas...

Cranberry Oatmeal Mix
This has been awesome to have on hand to make breakfast quickly and much cheaper than the little packets already ready!  Make your own packets in snack zip bags to save even more time/$!


4 c old fashioned oatmeal
3/4 c craisins (or dried blueberries, cherries, etc)
1 t cinnamon

- Shake all of this together in a container/ziploc.
- For one adult serving/two child, measure out 1/2 c of the mix in a saucepan, add 1 c water, and bring to a boil, stirring occasionally.  Turn heat off, stirring until thick. 
- For two adult servings, measure out 1 c of the mix in a saucepan, add 1 3/4 c water, and bring to a boil, stirring occasionally.  Turn heat off, stirring until thick. 
- Sweeten as needed.

Crustless Spinach Quiche

This reheats great for breakfast for several days -- Kirkley loves it; Jay, not so much. 

1 10 oz block chopped spinach, thawed in micro

1 16 oz container low-fat cottage cheese

4 eggs

2 egg whites

½ c to 2 c cheddar cheese (depending on how many calories you want to end up with)  :)

¼ t garlic powder

¼ t onion powder

 

- Thaw spinach completely.  Squeeze all water out.  I put in a fine mesh strainer over a bowl and push all water out with the back of a spoon really well.

- Mix all ingredients on medium, being sure to break up spinach and eggs well.

- Pour in lightly greased pie dish.

- At this point you can refrigerate overnight or freeze (thaw overnight in fridge then bake)

- Bake at 325 for one hour until set.

- Serve warm. 

"A shoot will come up from the stump of Jesse; 

from his roots a Branch will bear fruit."

Isaiah 11:1

Kicking off the break!

Kicking off the break this morning with big plans to stay in our jammies the majority of the day!!!

Found this great recipe for Cinnamon Salt Dough -- 4 ingredients and lots of fun -- from the 400 Christmas Craft Ideas list.

Smelled super good baking up!

Then  the big ones gave our kitchen chandelier some Christmas cheer!

Looking forward to lots of fun over the break.  K worked on her "Christmas Break To Do List" this morn!

Lots of back-blogging to come...

Happy Fall!

It's officially fall!!  This is my favorite, favorite time of year -- so many fun things going on!  

Pumpkin patches, fall festivals, football, etc.

As I looked back on pics from last fall, I couldn't believe we had a baby then.  That seems so long ago!  

He was a big baby but a crawling baby nonetheless!

Crazy to think now he's our big boy, almost two, and getting ready to be a big brother!!! 

Other fall news...We've officially crossed the halfway point, and I'm 21 weeks!  

No name for sweet, wiggly baby boy yet. 

Kirkley refers to him as "Peter Pan."

We busted out laughing the other night when she prayed by name for Peter Pan to grow healthy.

Another fall fave -- the Callaway 10K is coming up so start training!

We loved this last year -- so fun to run through the lights and music!

And I'm attempting to be a more regular blogger.  

Got off track this summer but I love this reminder of one of the big reasons I blog.  

Besides keeping out of state family members in the loop, I love tracking these memories for the kids.

How neat it would be if I could look back on my or Alex's childhood! 

And if you read in a reader, come out sometimes and check out the fall links on the sidebar -- fun recipes, crafts, books, etc.   If you have a favorite fall resource for me to add, send it on! 

Apple Bread & French Toast
Candy Corn Fun
Chex Mix
Chocolate Pumpkin Muffins
Light Pumpkin Bread
My Happy Pumpkin Book
P is for Pumpkin
Pumpkin Favorites
Pumpkin Kid Crafts
Soup Recipes I
Soup Recipes II

"And I will make them and the places all around My hill a blessing, 

and I will send down the showers in their season; they shall be showers of blessing."

Ezekiel 34:26

Blueberry Season

The start of summer fruit is a major event in our house.

We love it all, but our fave is getting blueberries from a local farm.

We headed out early on the first day of picking to get a gallon!

It was so lovely and picturesque for like 15 whole minutes. 

 Then Kirkley
wanted to trade buckets,
wanted me to give her some of mine, 
wanted to eat every other one,
got tired,
got scratched by a brier,
wanted in the stroller,
etc.

Can you tell whose bucket is whose?

I quickly finished up one gallon so we could scoot out.

A gallon of blueberries for $10 is a steal -- we use half and I freeze the other half.

Freeze a rimmed baking sheet for 30 min, fill with a layer of unwashed blueberries, freeze, then transfer to zip bags and keep in freezer.  Remember to wash when using.

Besides snacking, here are two of our favorite blueberry recipes...enjoy!


"Oh, taste and see that the Lord is good!
Blessed is the man who takes refuge in him!"
Psalm 34:8

Emily's Poppyseed Dressing
Emily is such a great cook!  You'll want this salad all summer long!

1/2 c mayo
1/3 c sugar (or less if you don't love sweet)
1 T poppyseeds

1/8 c red wine vinegar
1/4 c milk

- Whisk together the mayo, sugar, and poppyseeds well.
- Add the red wine vinegar slowly, whisking while you add.  Do the same with the milk.
- I keep it in a jar in the fridge until the milk's expiration date.
- Options for the salad: spinach/romaine, blueberries/craisins/strawberries/mandarin oranges, toasted pecans/almonds, or you could also add grilled chicken and call it a meal!

Alabama Blueberry Bread
From Penzey's How We Became One cookbook

1/4 c sugar
1 T cinnamon

3 c flour (White Lily if you can)
1 t salt
1 t baking soda
2 T cinnamon
1/2 t cloves
1/2 t nutmeg

2 c sugar
3 large eggs
1 1/4 c canola oil
2 t lemon extract (I didn't have this)

4 cups fresh blueberries (mash 1 c of these)
1 c chopped pecans (optional)

- Preheat oven to 350.
- In a small bowl, mix the 1/4 c sugar and 1 T cinnamon.
- Prepare two large 9 inch loaf pans: spray with Pam with flour or grease, line with foil like in the picture, grease the foil, then shake around the cinnamon sugar to coat the bottom and sides.  Pour extra back in the bowl to sprinkle on top of the batter.
- Whisk together first set of dry ingredients in a large bowl.
- Beat sugar, eggs, oil, and extract on low in a small bowl till well mixed.
- Mash 1 c of the blueberries in a small bowl.
- Make a well in the center of the dry ingredients, add egg mixture, stir just until mixed.  Add blueberries and nuts and stir just until mixed.  Do not overmix bread/muffin batter.
- Pour into prepared pans and sprinkle with leftover cinnamon sugar.
- Bake 1 hour.
- Cool in pans for 10-15 minutes, then lift foil to carefully remove from pans and sit on cooling racks.
- Keep refrigerated after cooled.

Last Day of School

Kirkley's last day of school came with a new tradition:

Pizza and the Pool!

We left preschool, grabbed a $5 pizza hot 'n ready, and went straight to the pool!

I totally thought it would be too cold, but she proved me wrong showing off her "blobs"!

After a good afternoon nap, we headed to the local airport to see Aunt Judi and Uncle Mike after they landed!

The kids were totally intrigued with the plane...

So excited to have them here for a few days --

perfect way to end the school year with a fun family visit!

We headed home and loved a new recipe we tried: Spicy Blueberry Pork Tenderloin.

Recipe changes: didn't have chipotle powder so just threw in a shake of red pepper, I accidentally put all 3 T of the mustard into the sauce (then another 1 T on the pork) so 4 T total (we liked it that way!), and we put it on the grill. 

Served it with broccoli salad, Emily's poppyseed dressing over salad (recipe to come), and cranberry wild rice (3 90-sec wild rice packets + 1 c craisins + 1/2 c toasted pecans).

This was all pretty good and all could be prepped before!!!  Best kind!

Topped off with strawberry pie (cut jello to 5T, make and eat same day). 

It was a berry kind of night.

I think I re-found my cooking vibe -- I've been waaayyy out of the habit -- of cooking, hospitality, couponing, etc.  The list could go on and on!  :)

Looking forward to summer to hopefully get my act somewhat together!

"Above all, keep loving one another earnestly, since love covers a multitude of sins.  

Show hospitality to one another without grumbling.   

As each has received a gift, use it to serve one another,  as good stewards of God’s varied grace: 

whoever speaks, as one who speaks oracles of God; 

whoever serves, as one who serves by the strength that God supplies—

in order that in everything God may be glorified through Jesus Christ.

To him belong glory and dominion forever and ever. Amen."

1 Peter 4:8-11

Mother's Day

I thought it would be a great idea to do pics for mother's day gifts this year.  

For some reason, I thought going solo to a garden on campus also sounded like a great idea.  

At one point, I was choosing from keeping Kirkley from running into a pond and Jay from climbing up brick stairs.

Outtakes were really all I ended up with...

Some girls at the park felt sorry for me, tried to help, and did snap a picture of us together...

By the end, we all felt like this...

All you can do is laugh -- this is such a hilarious, busy age they're both at!

No interest in sitting and posing at all!

We had a precious, low-key mother's day -- just what we all needed!

Really all I needed was blueberry french toast -- a mother's day tradition at our house!  :)

(This recipe is also a fave and a slight variation of the other.)

"Let your father and mother be glad;
let her who bore you rejoice. 

My son, give Me your heart,
and let your eyes observe My ways."

Proverbs 23:25-26

Going bananas

The funk always makes everyone a little bananas around here.

This little guy wasn't quite himself for a few days this week.
Nothing major -- a fever here a fever there.
We tried to not be antsy and instead enjoyed lots of rest and relaxation.
Starting to see some I teeth poking through finally!


I haven't told you that this boy can take out a banana.
I knew he was sick when I couldn't even get him to eat a banana.
I know that doesn't come as a surprise, but he can take it out in just a few bites.

I go to give him an appropriate sized bite,
and he leans in to stuff his whole mouth with banana goodness.

He's back to normal now.
He did take out some of this Peanut Butter and Nanner Ice Cream while sick -- three ingredients -- you must try it!
We shook the dust off of our food processor, and we are in love with this recipe!
Only freeze your bananas a few hours.
See here for step-by-step pics.

One more nanner recipe for you.
My college girls took out these cookies last week (inspired from this recipe).
They are semi-healthy and a great afternoon snack!

Peanut Butter Banana Oatmeal Cookies
1 c flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt

1/2 c light brown sugar
1/2 c sugar
2 T butter, at room temp
1 egg
1/2 c peanut butter
1/4 c banana (from 1 sm/med banana)

1 1/2 c old fashioned oats (not instant)
1/4 c mini chocolate chips (optional)

- Set butter out to soften.
- Mash banana in a small bowl with a fork.
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, cream together sugars and butter with a mixer on medium speed until fluffy -- 2-3 min. Beat in egg until smooth, then mix in the peanut butter and mashed banana.
- On low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats and chocolate chips.
- Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.
- Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.
- Cool on a wire rack.
- Makes approx 2 dozen.

Thin Mint Cupcakes

As promised, here's the recipe for Thin Mint Cupcakes! Cracking up that this post follows my half marathon post -- I have to run to balance out thin mint cupcakes! :) These were truly a labor of love to do quickly for teacher appreciation week at Kirkley's preschool. It was the fastest "finger food" I could come up with that didn't require a trip to the store. A good big of Nick Jr. was watched to make these possible! :)

Thin Mint Cake

1 sleeve of Girl Scout Thin Mint Cookies

Cake:
1 box dark chocolate cake mix
1 3.9 oz box instant chocolate pudding mix
3/4 c canola oil
3/4 c water
4 eggs
1 t peppermint extract

Frosting:
2 tubs frosting (chocolate or buttercream)
1 t peppermint extract
2-3 drops green food coloring (if you want to tint white frosting)

- Preheat oven according to cake mix box.
- Put the sleeve of cookies in a gallon ziploc bag. Beat with rolling pin into chunks. Reserve 1 cup to sprinkle on cake layers. Put rest in with the cake batter.
- Mix all cake ingredients including extra cookie chunks on low 1 minute. Scrape sides. Mix 2 minutes on low.
- Pour into two greased 8 or 9 inch cake pans (I use Pam with Flour), spread evenly, and bake according to box directions. Or put in muffin tins and bake according to box directions.
- Cool completely.
- Mix all frosting ingredients gently with a spatula -- don't overmix but get the green worked through completely.
- Place first layer on cake plate. Frost top and sprinkle with 1/2 of the reserved cookies.
- Put second layer on, frost cake completely, and sprinkle with remaining cookie pieces.
- If doing cupcakes, pipe (I promise this is easy/fast) with a 1M tip then gently dip in cookie crumbs.
- Keep refrigerated.

Strawberry Cake

I love this cake! It's super easy and starts with a mix. The Cake Mix Doctor cookbook is one of my favorites for a quick dessert! Make this one as a bundt/loaves and top with a quick glaze or as cupcakes/layer cake and do strawberry frosting (tub if you can find it, if not add strawberry extract to plain frosting). This is great for a quick teacher treat for v-day!

I have several cakes I do quickly in a bundt pan. This is the fastest type of cake to make if you need something in a hurry. You can glaze while still warm and get it out the door! Some tips -- use Pam with flour or Baker's Joy for the pan, set a timer for mixing the cake batter, and invest in a squeeze bottle (found in craft/baking section) for the glaze (I cut the top a little larger).


Strawberry Cake

Cake:
1 package white cake mix
1 3 oz. package strawberry gelatin
3 T flour
3/4 cup oil
3/4 cup water
4 eggs
1 cup strawberries, diced (I use frozen and dice still frozen)
Cooking spray with flour (Pam w/flour or Baker's Joy)

Strawberry Glaze:
*If doing a two-layer cake or cupcakes, use two tubs of whipped strawberry frosting*
1 1/2 cups powdered sugar
2 T butter, melted
1-3 T milk (to desired consistency)
1 t strawberry extract

- Preheat oven to 350ºF
- Mix all cake ingredients except strawberries and beat on low speed for 1 minute; scrape sides of bowl
- Beat on medium speed for 2 minutes, add diced strawberries near the end, and do not over mix
- Mist bundt pan with cooking spray with flour
- Pour batter into the pan and smooth out the top with a spatula
- Bake the cake until it is light brown about 45-50 minutes (toothpick/tester should come out clean)
- Prepare glaze adding more milk or powdered sugar as needed
- Remove cake from oven and let cool in the pan for 10 minutes
- Remove cake from pan and put on serving platter
- Drizzle half of glaze over the cake while it is still warm slowly so that it doesn't run totally off (I usually do this in shifts)
- Cool
- Drizzle remainder of glaze on slices when serving

In our pot...

I love soup in the cold months! It's about to get cold cold again so here are some of our favorite soup recipes we've stumbled upon this winter! Emily, none involve kale -- I am way impressed! :) Mine are all open a can and pour! Lisa, your tortellini soup is still on my list to try! This tortellini soup looks great too!

We loved this barbecue chili -- want to do it next time with bbq I grab from our favorite barbecue place! If you don't have liquid smoke, it's optional or you can find it by the bbq sauce.

Barbecue Chili adapted from Real Mom Kitchen
(8 servings)

2 lb lean ground beef
1 large onion, diced
2 22oz cans Bush's southern pit barbecue grilling beans, undrained
2 14.5oz cans fire roasted diced tomatoes, undrained
2 8oz cans tomato sauce
2 14oz cans corn, drained
2 14oz cans beef broth
2 T chili powder
2 t cumin
1/2 c bbq sauce (we use Sweet Baby Ray's)
several shakes of liquid smoke (if you have it)

- In a large stockpot, cook beef and onion until beef is cooked and onion is clear.
- Add in all remaining ingredients. Bring to a boil over med-high heat. Reduce heat to med-low. Simmer 1-2 hours uncovered for a good chili consistency.
- Serve with shredded cheddar cheese, corn chips/muffins, etc.
- Freeze extras!


The Mantooths found the missing ingredient for me in white chicken chili -- I love the jar of salsa verde in it! Found in the Hispanic section of the grocery. I'd double this and put up containers in the freezer!

White Chicken Chili adapted from the Mantooths
(4-5 servings) *Great to double and freeze half

2 T minced garlic (I use jar kind)
2 T olive oil
1 medium onion, diced
1 can chicken broth
1 small can diced green chilies, undrained
3 cans great northern beans, rinsed and drained
1 16oz jar salsa verde
1 T cumin
1 t pepper (white if you have it)
2 c diced cooked chicken

- Saute garlic and onion in a large stockpot until onion is clear.
- Add all other ingredients. Bring to a boil over med-high heat. Reduce heat to med-low. Simmer 1-2 hours uncovered for a good chili consistency.
- Serve with shredded cheddar cheese, sour cream, corn chips/muffins, etc.
- Freeze extras!


Rebecca, thanks for passing this along! We made it for a luncheon this week and it was a huge hit!

Baked Potato Soup from The Scotts
(4-5 servings)

1 bag frozen hashbrowns with red & green peppers
1 can cream of chicken soup
2 c milk
bacon (several slices cooked and crumbled)
1 c to 2 c shredded cheddar cheese
1 t pepper (white if you have it)

- Combine all ingredients and cook in crockpot on low for 6 hours.
- Serve with shredded cheddar cheese, sour cream, chives, bacon bits, etc. and crackers.

Christmas Cut-Outs 101

These have been a tradition in my family as long as I can remember. This year someone told Alex homemade cut-outs were on their bucket list and wanted me to help! This is my attempt at showing the process as best I can with a 3 1/2 year old assistant. This is really the first year she's been able to help in the baking part of it. I have to take a lot of deep breaths and remember it can all be vacuumed up. And note that you can buy cut-outs ready to bake, and I'm positive they're just as much fun to do!

BUT before we go any further and I appear to be some kind of Martha mom, you should know my dining room currently looks like this:Yep, our sweet Jesse Tree surrounded by gifts to be shipped/delivered and craziness! I've decided this Christmas season to stick with what I think is fun...all of that will still be there and waiting on the to-do list! My mom is totally cringing.

First things first, I use this recipe -- both the chocolate and the regular are great! Just trust the 1/2 c sour cream -- this is the least sticky dough I've ever used. I did chocolate ponies for K's pony party and just had to pipe on details! Would be great for Rudolph if you have that cutter!

Chill them in waxed paper and set out while you gather your supplies: cookie cutters, roller (I use spacers on mine), parchment paper cut on insulated cookie sheets, and I mix flour and powdered sugar 1/2 and 1/2 to roll out with.

I make my dough ahead and
then we usually get to baking it a few days later so it stays in the fridge till then...

Mix up a small bowl of half flour and half powdered sugar for rolling out...

Spread it on the counter then also put on both sides of your dough
before rolling and as needed...

Roll out -- the spacers help me not to roll too thick or thin...

Cut out with floured cutters...

Keep rolling out the dough till it's all used. You'll need to re-flour each time.
You'll also need to repeatedly assure your 3 1/2 year old that
if she continues to eat the dough, she will get sick and possibly throw up. :)

Put on parchment paper lined sheets.
I use parchment paper so I don't have to spray each time (I don't spray Pam at all) and
you can keep reusing the same sheets without changing the paper out.
Bake until just turning golden around the edges. Leave on the sheets 2-3 minutes to cool then transfer to baking racks.

The baby-sized cutters are great for little hands
but bake for a min or two less. Mine got too done.

At this point, they usually all go into plastic containers, separated by waxed paper to go in the freezer till decorating time. Thaw in the fridge overnight.

Now for decorating, I do not use royal icing -- tastes gross. The Pioneer Woman did an awesome how-to decorating post here -- ours are not elaborate though. We put icing on with a knife and add sprinkles and decorations.

Our traditional shape is the Christmas tree.
I used the icing recipe below for the whole cookie, then the garland is the can stuff!

I do use paste food coloring -- just better colors than normal drops but not a must.

Icing

4 1/2 c powdered sugar

3 T milk

3 T light corn syrup

1 t vanilla or almond extract

paste food colorings

- Mix powdered sugar, milk, and corn syrup on low until smooth. Mix in extract.
- Test spreading on a cookie to see if it's too thick (add more milk) or too thin (add more powdered sugar).

- Separate into bowls and tint with paste food colorings. Use a toothpick to put just a little bit in (a clean toothpick each time you add). Stir well with a fork.

- I spread on cookies with a knife but you can also pipe the edges and fill.

- Let dry overnight before stacking.

Donna's Chex Mix

Another staple at our house this time of year is my sister Donna's Chex mix. It doesn't look that different from what is on the box, but for whatever reason, it's our favorite recipe! It's not hard, but you can't rush it! Plan 3-4 hours....

See ingredients below -- Chex is on sale this week at Publix! We leave out pretzels...
Note that I use unsalted butter for everything, and it's on sale too this week.

Find your largest bowls for mixing and your Christmas spatula...

I grab huge roasting pans at the Dollar Tree along with this brush that dishwashes great!
The biggest roasting pans you can find because it makes a ton!
Donna's Chex Mix

6 c. corn chex
6 c. rice chex
1 box wheat chex
8 oz. bag pretzel sticks (half of a 16 oz bag)
1 15 oz. boxe of cheez-itz
2 lbs. pecan halves

2 sticks + 2 T unsalted butter, melted
2/3 c. worch. sauce
5 t. Lowry's seasoning
3 t. garlic powder
1 1/2 t. onion powder

- Melt butter and all spices over med/low heat; stir in w-sauce.
- Mix all dry ingredients in 2 giant bowls.
- I use 2 disposable roasting pans sitting on cookie sheets (whatever will fit in your oven) and pour a layer in at a time of the mix. Use a brush to paint each layer with marinade. Keep stirring and painting all layers till they are coated evenly with the marinade. Give it a good stir before going in the oven.
- Bake at 275 for 1 hr or until crispy (this sometimes takes almost 2 hours depending on the size of your pans -- keep trying it till they aren't soggy). Shake/stir carefully every 15 minutes during bake time.
- Once crispy, remove from oven and let cool uncovered. Stir every few minutes to help cooling.
- Cool completely before putting in serving containers.