Holiday Chex Mix

 

3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Graham cereal

1 1/2 cups mixed unsalted, or lightly salted nuts (a nut blend is really good!)

2 cups shredded sweetened coconut

1 cup granulated sugar

1 cup light corn syrup

3/4 cup melted salted butter

1 tsp vanilla (optional)

1.  In a large mixing bowl, toss together the Rice Chex cereal, Corn Chex cereal, Golden Graham cereal, mixed nuts and coconut.  

2.  In a medium sauce pan combine granulated sugar, butter and corn syrup.  

3.  Bring mixture to a boil over medium high heat, stirring occasionally.  Allow mixture to boil for 2 minutes, stirring occasionally.  

4.  Remove from heat and carefully pour sugar mixture over cereal mixture and toss evenly to coat.  

5. Store in an airtight container at room temperature.  

Tips for this Recipe

• Don’t just simmer the mixture for 2 minutes let it come to a boil then start counting down the two minutes.
• Don’t skip the coconut even if you aren’t normally a fan. It’s not overpowering here, it blends in with the flavors nicely.
• You can use one type of nut, but if you have multiple on hand go for a blend. Peanuts, sliced/slivered almonds, cashews, pecans or walnuts are all great choices.
• You can use unsalted butter if that’s what you’ve got on hand. Then just add a heaping 1/4 tsp salt to the sugar mixture before cooking.

Recipe Source:

Cooking Classy

Thanksgiving Turkey Brine

We love this brine recipe.  The turkey comes out moist and flavored wonderfully.  When we lived in Hawaii, everyone cooked their turkeys in the underground imus….and while it was fun, we much prefer the taste of a traditionally cooked turkey.  We made the mistake of buying two turkeys around Thanksgiving time and one is taking up the entire bottom of our freezer.  So its turkey in February for our family this week :)  

1 gallon vegetable broth (we usually use chicken broth)

1 cup sea salt

1 TBS crushed dried rosemary

1 TBS dried sage

1 TBS dried savory

1 TBS dried thyme

1 gallon ice water

Directions:

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
   
   • Tip:
   • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
   
   
   Recipe and Photo Source: All Recipes

Reese's Peanut Butter Blondie Cups

I got this recipe somewhere really classy-the back of a package of Reese's Minatures. Anyway, I loved the Valentines look to them with the holiday sprinkles, but you could adapt these to any holiday or just leave the sprinkles off for a delicious peanut butter/chocolate concoction. Also, since you use the mini baking cups and they come out "pretty", I thought they would be cute for a baby shower or party. I'll be honest, my husband and I were worried we would be wasting an ENTIRE bag of Reese's on this dessert and we were so glad when we realized we didn't waste a thing! Enjoy!

REESE'S PEANUT BUTTER BLONDIE CUPS

33 Reese's Minatures Peanut Butter Cups, divided

1/4 C (1/2 stick) butter or margarine, softened

1/4 C creamy peanut butter

1/2 C packed light brown sugar

1/4 C granulated sugar

1 egg

1 TBP milk

1 tsp vanilla extract

1 1/4 C all purpose flour

1/2 tsp baking soda

1/8 tsp salt

decorative sprinkles

COCOA DRIZZLE GLAZE

1 TBS butter or margarine

1 TBS unsweetened cocoa

1 TBS water

1/2 C powdered sugar

1/2 tsp vanilla extract

(Makes 1/4 C glaze, see below for directions)

Directions:

1. Heat oven to 350 degrees. Line 36 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups. Remove wrappers from peanut butter cups. Coarsely chop 24 peanut butter cups; set aside.

2. Beat butter and peanut butter until well blended. Add brown sugar, granulated sugar, egg, milk and vanilla; beat thoroughly. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in chopped peanut butter cups.

3. Roll dough into 36 equal balls (about 1 1/4 inches); place in prepared pans. Bake 12 to 14 minutes or until set. Remove from oven; cool completely in pans on wire rack.

4. Cut remaining peanut butter cups into quarters; set aside. Prepare Cocoa Drizzle Glaze; drizzle over cookie tops, Immediately garnish with decorative candies, if desired. Before drizzle sets, top each cookie with peanut butter quarter. 36 cookie cups.

COCOA DRIZZLE GLAZE

Place 1 TBS butter or margarine in small microwave safe bowl. Microwave at Medium (50%) 20 to 30 seconds or until melted. Stir in 1 TBS unsweetened cocoa and 1 TBS water. Microwave at Medium 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually add 1/2 C powdered sugar and 1/2 tsp vanilla extract, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. Makes about 1/4 cup glaze.