November 20, 2012

Chex Mix

One of the coolest things about being married is getting the chance to combine two completely different holiday traditions and make new ones to go with them. Rob and I have had the blessing of pretty similar traditions during the holidays because one of the main focuses have always been the Both our families seem to be cooking none stop this time of year with goodies, treats, desserts...and any other fattening thing you could think of. This recipe is from Rob's side of the family, and was my first time getting to try it out. It is beyond easy, and such a fun Thanksgiving snack that will last all week long! The extra bonus, it's actually pretty healthy!

Chex Mix

1 box rice chex mix
1 box corn chex mix
1 box wheat chex mix
1 can peanuts
1 box wheat thins
1 bag pretzels
olive oil
ranch packet
large paper bag

Instructions are super simple. Put about 1/3 of each kind of chex mix into the paper bag. Then add the peanuts, wheat thins, and pretzels. Softly mix it together. Then add about 4 TBSP of olive oil, close the bag and shake it up. Open the bag and add the ranch packet, close and shake again. That's it! Put it in a big bowl and munch on it all week long! Delicious!!!

Microwave Score: N/A
Freezer Score: N/A
Rob Score: 5.0 This is one of his favorite traditional snacks and LOVES it.
Overall Score: 5.0 This is the best snack food, and very easy to personalize if you don't like something.

November 9, 2012

Cheesy Vegetable Chowder

I think this has officially become my new comfort food. I wanted something yummy but healthy and had a cold weather feeling, so I landed on soup. I found this recipe on a little known website called Pinterest. YAY CHEESE!!!

2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 cup celery, finely chopped
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese


Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Microwave Score: 4.5-the cheesy will give it a strange texture when reheated, but still tastes amazing!
Freezer Score: 4.8- I actually really liked if after I froze it and reheated it. it made everything really soft.
Overall Score: 4.5-amazing but because of the microwave thing I lowered it.

Alfredo Lasagna Roll-Ups

I love love love LOVE alfredo. It's like one of my most favorite things ever. I actually have like 4 different recipes of alfredo that I use for different recipes and whatnot. Anywho, this is an amazing dinner that is super filling and absolutely delicious!

Alfredo Lasagna Roll-Ups

6 lasagna noodles
your favorite alfredo sauce
2-3 chicken breasts
Italian dressing
Parmesan & Mozzarella cheese and whatever else you want

Cook chicken in Italian dressing sauce until done. Break into small pieces.
Boil noodles for 8-10 minutes, drain and rinse with cold water. Lay noodles out and pat dry with paper towel.
Spread alfredo sauce over each noodle, add some chicken and cheese. Roll up.
Place roll ups in greased pan, seam-down. Pour the rest of alfredo sauce over the top and in between the roll ups. Top with cheese.
Bake at 350 degrees for 30 minutes, or until the cheese is completely melted on top.

Microwave Score: 4.0 The chicken can dry up on this recipe, but other than that it's just as yummy as always!
Freezer Score:TBA
Rob Score:5.0 He loves and craves this recipes
Overall recipe:4.5 AMAZING recipe...just not the best leftovers 4 days later

November 6, 2012

Pumpkin Muffins with Streusel Topping

Below is my next pumpkin creation! I love muffins! They are so yummy and convenient. I found a recipe that calls for more than 1/2 c of pumpkin! I was so excited. You see, when my roommate was going to the store last week she asked if I needed anything. I told her that I would love to have some pumpkin pie filling to create yummy goodness (see previous post). I told her 2 cans should be fine. I was thinking 2 small cans of pumpkin, but alas she came home with 2 large cans of pumpkin. so now we have a lot of pumpkin to use, which is ok with me...anyways, so because of that situation, I have been trying to find recipes that contain large amounts of pumpkin, and voila! See below recipe:


2 1/2 cups all-purpose flour

1/2 cup rolled oats

4 teaspoons pumpkin pie spice


  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
  2. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
  3. Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  4. Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes. Makes about 2 dozen muffins.
Overall Score: 5.0 Everyone who tried them went back for fourths!