Whatever you use here is up to your families interests! This year we made it peanut free for Liv, who is allergic, but pecans, cashews and coconut flakes added lots of interest.
This is our families favourite savoury Christmas treat … we only make it at this time of year for some reason, and we all love it. The butter makes it a treat you shouldn’t have often, but enjoy when you do!
Remember – use your own families favourite ingredients, whether it is the cereal aspect or the nuts – make it your own to enjoy.
1 cup butter
2 tbsp worcestershire sauce
1 tbsp garlic powder
1 tbsp onion salt
1 tbsp celery salt
Melt and stir until seasoning is well mixed. Dip a Bugle, or or shreddie or something in it at this point and make sure you can taste the seasoning – if it needs more flavour, add a bit of each. Remember – critical – taste!! Everybody has different seasoning, and each brand is different in it’s level of flavour. (and freshness)
If you taste it enough you might end up with less to cook………
4 cups Cheerios
4 cups Life cereal (or Shreddies)
1 package pretzels
1 package Bugles (4-6 cups depending on your preference)
1 bag cheese crackers (goldfish) (3 cups)
2 cups peanuts
1 cup pecans
1 cup walnuts
Stir the melted butter/spice mix over the dry ingredients – mix well and bake in the largest roaster you have – it makes a lot.
Bake at 250 for 1 & 1/2 hours, stirring frequently.
Cool completely and store in an airtight container. (at least, try to store it – doesn’t last long….)
2 cups whipping cream (don’t use 1/2 & 1/2 or milk)
In a large bowl, mix together peaches, sugar lemon juice and the extracts. Allow to stand for 15 min, stirring occasionally until the sugar is dissolved. Mash with a potato masher.
Measure out 2 cups mashed peaches. Reserve the remaining peaches in a small bowl and chill until very cold.
Puree the 2 cups peaches in blender, add heavy cream and pour into a clean bowl – cover and chill until VERY cold. I do this in the morning, and allow it to sit in the fridge. If you are in a hurry – put it into the freezer for about 20 minutes, but be sure to stir it occasionally so it doesn’t freeze to the side of the bowl.
Churn the cream/peach mixture according to your manufacturer directions. During the last few minutes of churning, add the remaining chilled peaches.
Put in airtight container in freezer. The ice cream is okay to eat now, as a REAL soft serve, but allowing it to set up in the freezer for a few hours improves both the texture and flavour.
Makes about 1 1/2 quarts.
All ice cream machines are slightly different – with the peach/cream mixture I determine how much more volume I can add with the peaches during the last few moments of churning time.
This brownie recipe is simply the easiest, quickest, and most kid friendly brownie I have found. Really – one pot, one spoon, a measuring unit or two and the baking pan … all done before you know it.
1/2 cup + 2 tbsp butter
6 tbsp cocoa powder
1 cup white sugar
2 tsp pure vanilla
3/4 cup flour
(optional – 1/2 cup chopped walnuts)
(optional – 1/2 cup chocolate chips)
Preheat oven to 350
Grease 8 x 8 x 2 square pan
In medium saucepan melt the butter and cocoa. Remove from heat, stir in sugar. Add eggs one at a time, beating well between each one. Add vanilla. Stir in flour and the walnuts (if using).
Bake for aproximately 30 minutes – test at 25 minutes to see if a toothpick comes out cleanly. Do not overbake.
Remove from oven, cool and eat – they won’t last long! If you chose to use the chocolate chips – I put them on top as soon as it comes out of the oven, allow to sit for a minute then spread until smooth. The chips melt pretty quickly.
By the time you think you are having a chocolate craving, these can be in the oven before you change your mind! Easy clean up too. The kids learned to make these on their own in elementary school and it is still a quick favorite around our house.