Bacon Cheeseburger Bites

These delicious little bites have all the flavor of the a bacon cheeseburger ... and they just pop in your mouth.... just watch them disappear!

A perfect snack for watching the big game.... make them up ahead.. then pop them in the oven later ... after all.. you don't want to be in the kitchen and miss any of the action.

They go great with Pigs in the Blanket...

TIPS

While developing this recipe I tried it a number of ways... these tips really do make it easier... trust me..

I tried them with puff pastry... it worked.. but I felt the pastry was too tender... while it was a bit easier to work with.. I didn't feel it gave the "right feel" .. you can try using it.. but I highly recommend Pillsbury Crescent Rolls.

Pillsbury Crescent Rolls come in numerous varieties... I tried them.... the best option turned out to be the original ones... the Butter Flake ones are good .. the Big ones are easier to work with... and yield more.. but the original... in my opinion is best... the flavor better mimics a burger bun.

The filling was a challenge to get all the flavors and taste in one little bite AND get the dough to go around it.... so here are the best tips...

I tried cooking the ground beef and just breaking it up in the pan with a spatula.. it works .. but you're stuck standing there breaking it up as it cooks... but it really doesn't get small enough... so you will end up doing the food processor step anyway....I found that cooking up a burger patty in a pan... then allowing it to cool... breaking it into pieces and putting it into a mini processor works best... you get the beef in tiny pieces.

I made the bacon in my oven as I always do... no muss no fuss no mess... click here if you don't know how to do it.

The pickles, onion and bacon... all need to go into the mini chopper too... so I did the bacon and onion together .. and the pickles with the beef... just a few pulses is all you need .... if you use a large processor.. you can try doing them all together.. I didn't do that....

Let's talk about the cheese... I do think cutting an American cheese slice into a square that fits on the dough with a little bit of border works best... I tried using shredded cheese.. and believe it or not the shreds are too big for the bite without spilling out when assembling it before baking.  The biggest issue I had with it was.. even if I chopped the shreds.. I didn't get enough cheese taste to mimic a cheeseburger... so I recommend you use American cheese slices.

As for the number of cheese slices.. you don't need many.. I lost count because we were nibbling on the pieces.

The filling mixture ingredients (all except the cheese) go into a bowl... add ketchup .. and mix it together... how much ketchup depends on how much you want ketchup.. some people load up their burgers with ketchup.. I don't ... so I added about 3 tablespoons of ketchup.

Cutting the dough... it wasn't too bad after a number of tries... simply unroll the crescent dough on a cutting board... press the diagonal perforations closed.. it forms 4 large rectangles.  Separate the rectangles... cut each of them into thirds the short way.. then in half the long way... making 6 pieces of dough resembling the size of raviolis....

Optional garnish is sesame seeds.. my first batch had them on it.. adorable little bites.. like an idiot, I forgot to take a picture.. the second batch I left the seeds off for those people who can't have seeds...it's a nice touch.. but not essential.

Each can of crescent rolls makes 12 snacks. So this recipe will make 24.

I served these in a basket with some ketchup and mustard in small ramekins for dipping.  We had another basket of Pigs in a Blanket.. and we were good to go!

I hope you enjoy these delicious little snacks!

Recipe:  Bacon Cheeseburger Bites

All you need:

2 cans Pillsbury Original Crescent Rolls

2 quarter pound beef hamburgers, fully cooked

1/4 cup Hamburger Dill Pickle slices

1/4 of a small onion

3 strips of crisp bacon, fully cooked

3 tablespoons ketchup

American cheese slices

1 egg white beaten (optional) *See TIPS

sesame seeds (optional) *See TIPS

All you need to do:

Preheat the oven to 375 degrees F.

Line a baking sheet with non-stick foil.

Unroll the crescent dough on a cutting board... press the diagonal perforations closed.. it forms 4 large rectangles.  Separate the rectangles... cut each of them into thirds the short way.. then in half the long way... making 6 pieces of dough resembling the size of raviolis.

Cut the American cheese slices into pieces that fit onto the cut pieces of dough, leaving a small border.  You will only need cheese for have the dough.  Place the cheese on have of the dough pieces.

Break the burger up into chunks and place it in a mini processor. Cut up the slices of pickle into smaller pieces and place it in the  processor with the burger chunks.  Pulse until crumbly.. only a few pulses should be necessary.  Dump the mixture into a small bowl.

Cut up the onion into small pieces and place them into the mini processor.  Break up the cook bacon strips and the pieces to the onion in the processor.  Pulse until crumbly pieces and dump into the bowl with the beef and pickle mixture.  Stir well to mix and add the ketchup and mix well.

Scoop out some filling from the bowl.. I used a heaping measuring 1/2 teaspoon... place it on top of the cheese in the center.  Take one of the pieces of dough without the cheese and place it on top of the filling.  Crimp the edges closed... it will look like a ravioli... when picking it up off of the cutting board.. fold the crimped edges under to make it look a little more like a ball... place it crimped side down on the prepared baking sheet.

 

If any of the perforations come open.. just squeeze them closed.

If using the sesame seed garnish ... lightly beat the egg white in a small bowl.  Using a pastry brush.. brush the tops of the bites and sprinkle with sesame seeds.

Bake for about 8-10 minutes or until golden brown.

Serve with ketchup and/or mustard for dipping.

Sugar Coated Pecans

Sugar Coated Pecans are a wonderful holiday treat…. and so easy to make… and far less expensive to do it yourself. They also make a terrific gift.

TIPS

Use non-stick foil to line your baking sheet… it will help the pecans not stick to the pan and clean-up will be infinitely easier. However, still grease the foil.

Mix the sugar, cinnamon and salt with a wire whisk to blend the ingredients evenly.

Put them out to snack on or use them to garnish desserts… everyone will love them.






Recipe: How to Sugar Coat Pecans (Candied Pecans)

All you need:

1 pound pecans
2 egg whites
1 tablespoon vanilla
1 ½ teaspoon cinnamon
1 ½ cup sugar
1 teaspoon salt

All you have to do:

Preheat oven to 225 degrees F.

Line a baking sheet with non-stick foil.

Grease the foil lightly.

Beat the egg whites with the vanilla until frothy.

Mix the cinnamon, sugar, and salt in a large bowl or pie plate.

Add the pecans to the egg white mixture and stir to coat them well.

Then remove the pecans with a slotted spoon and add them to the sugar mixture. Toss well after each addition to coat them well.

Spread them out on the baking sheet and bake at 225 degrees F for 30 minutes.

Stir to loosen and allow to cool until you're able to handle them, about 10 minutes.

Store in an air tight container.

White Chocolate Popcorn

This snack is perfect for all kinds of get-togethers and parties… something a bit salty and sweet.

TIPS

Use non-stick foil to line your baking sheets… this way it won’t stick to the pan when cooling.

This starts out extremely sticky.. but after cooling they aren’t sticky. If some clump together just separate them with a spoon.

You can add other things to this…. pretzels, nuts, mini M&Ms, or dried fruit….. add the additions after the popcorn has cooled and no longer sticky.

If you’re making this for a party… nuts probably are not the best choice for an addition because of possible food allergies.

If you have trouble melting the white chocolate to a smooth creamy consistency… add 1-2 tablespoons of shortening and stir until smooth enough to coat the popcorn.

Use a large bowl… you will need it.

I hope you enjoy this delicious snack!






Recipe: White Chocolate Popcorn

All you need:

5 cups of popcorn
1 cup white chocolate chips
1-2 tablespoons shortening (optional – see tips)

All you have to do:

Line a large baking sheet with non-stick foil and set aside.

Melt the white chocolate chips according to package instructions. Stir until creamy.

Place the popcorn in a very large bowl. Using a spoon, drizzle the chocolate over the popcorn…. Some will come out in a dollop…. that’s okay… use a large spoon to mix the chocolate and the popcorn, coating them as you stir.

When the popcorn and chocolate is well mixed… turn out onto the prepared baking sheets.

Allow to cool …. about an hour. Serve in a bowl or store in an airtight container at room temperature.

Easy Fudge Hearts

Two ingredient Fudge… and only a few minutes to make it…  a perfect last minute gift!

I must admit this fudge isn’t quite the same as fudge made using traditional recipes.. but it is delicious just the same.  It’s creamy… easy to make… and the hearts come out picture perfect…. Mission accomplished!

Okay.. I know the suspense is killing you… two ingredients?? Minutes to make??? … the recipe uses canned frosting and baking chips… that’s it!

I tried making heart shaped fudge pieces last year using my traditional recipe…. I had more scrap pieces than beautiful hearts.. so I 86’d that idea for a post.

This year I started early experimenting… and came across this recipe from Betty Crocker… I thought it was worth a try.. and it was… just what I was looking for. 

I did make a slight change in method.  I melt the frosting in the microwave... not the chips.. I find chips can burn .. the frosting melted easily and perfectly.. so I dumped the melted frosting on the chips .. I did need to zap it in the micro after I mixed the chips and frosting..  this way the chips didn't burn.

TIPS

Traditional fudge recipes have more ingredients… so way more expensive.. and take way more time to make…. this recipe is really quick and easy.. it’s not meant to replace your traditional fudge recipe.. just a quick alternative.

You can use any flavors you like.  I tried Strawberry, Chocolate and Vanilla.  In our house, Vanilla was the hands down favorite.  Chocolate was pretty good and strawberry just wasn’t our thing.  

In our opinion, vanilla tasted the closest to my traditional vanilla fudge recipe… considering the time and expense it takes to make the traditional recipe.. this one may replace it completely.

For the absolute best results, don’t cheap out on the ingredients.  Stick to name brands and make sure they are quality ones.  In my opinion, Nestle chips are good.. Ghiradelli is best… but you can decide that for yourself.

Now back to the flavors…

As I mentioned.. vanilla was our favorite… I really thought it had a fudge flavor.   

Chocolate was good but tasted a little like frosting… not a bad thing.. just not exactly like traditional fudge.. but certainly good enough to enjoy or give as gifts. 

Strawberry tasted like.. well… strawberry frosting.. or I would compare it to strawberry milk .. you know the kind.. that powdered stuff some people love.   I don’t care for it… so strawberry was not a do-over in our house… but if you like strawberry frosting or milk.. you will like this one.

I used vanilla chips with the strawberry frosting.

You can make any flavors your like… be creative!

I made mine at night… let it set overnight.. and using a small cookie cutter.. cut the hearts out the next day.

Line your pan with non-stick foil with overlap… so you can lift it out of the pan … place on a cutting board and cut your pieces.  If you are using a cookie cutter there will be scraps.. good for munching!

I really liked the texture on the top of the fudge.. it really looked so pretty on the hearts.

You have to try this.. a great little gift!

Recipe:  Easy Fudge Hearts

All you need:

Canned Frosting, flavor of your choice

1 bag Baking chips, flavor of your choice

1 inch cookie cutter heart shape (optional)

All you need to do:

Line a 9 x 9 or 8 x 8 dish with non-stick foil… leaving an overlap over the side so you can lift it out after the fudge is set. Note:  Either size dish will work.. the 8 x 8 just produces a slightly thicker fudge piece.

Place the baking chips in a microwaveable bowl.

Remove the foil from the frosting can, and place can in the microwave and microwave for about 40 seconds on high or until melted.. stir after 20 second intervals until melted.

Pour the melted frosting over the chips and stir until smooth and no lumps appear.  If it is still a bit thick .. microwave for 10 seconds on high and stir. (I did this)

Spread into the prepared dish.  Allow fudge to set … 30-60 minutes in the fridge or overnight at room temperature.   I did mine overnight on the counter.   After it had cooled for a couple of hours I covered it with plastic wrap.

Lift out the fudge from the dish and onto a cutting board… cut into small pieces or use a cookie cutter to cut shapes.

Halloween Chex Mix

Sweet and salty.. this snack mix is sure to be a hit.. whether for the family or at the office…. Beware.. it will be tough stopping once you taste this.. it should come with a warning label.

TIPS

I cut the recipe in half because I didn’t need a lot… you can do the same… or even double it if you need it for a crowd.

I took the picture using cute Halloween cupcake liners… a word to the wise.. they aren’t that sturdy so if you’re toting it somewhere… be sure to put them in tightly in a airtight container so they don’t spill out.

Another option is to make up little plastic pags and tie them with Halloween ribbon ot black and orange ribbon.. you can find that at a sewing/craft store.

Since pretzels are really the only salty item in the mix.. I added a little more than the recipe called for… you really can be flexible with the amounts.

Remember .. you get what you pay for.. I tried melting inexpensive baking chocolate and ended up throwing it out.. it simply did not melt well.. use a brand you are sure of… or I used Ghiraradelli White Chocolate Baking Chocolate… it really is the best.

Make sure to chop up the chocolate really well.. it will help melt better.

I hope you enjoy this little snack!

Recipe:  Halloween Chex Mix

All you need:

4 cups Rice or Corn Chex Mix (I used Rice)

8 oz White Chocolate baking chocolate, chopped

2 cups small pretzel twists

½ cup raisins

1 cup candy corn

½ cup Betty Crocker decorator black and orange candies (for cupcakes etc)

All you have to do:

Place the chopped white chocolate in a large bowl.  Microwave on high for about 1 ½ - 2 minutes, stirring every 30 seconds until melted.  Make sure you stir this well.. you will find after about a minute you can stir out almost all the lumps…

Stir in the pretzels, Chex and raisins until coated... then the candy corn and decorator candies.  Spread the mixture out on a waxed paper lined baking sheet.. allow to cool and harden.  Mine took a couple of hours to completely harden.

Divide up the mix into cupcake liners or plastic cups or plastic bags.

Chocolate Covered Halloween Pretzels

 

These delicious treats are perfect for any Halloween get-together.. easy to make.. inexpensive.. and everybody loves them... who can resist the sweet flavor of the chocolate with the salt of the pretzel.. and the crunch ... they're positively addicting! 

 

 

The make a great snack to serve or make little goody bags for a party favor.. either way.. they're a winner!

 

 

 I can tell you from personal experience .... to save yourself some headaches.. follow my tips... just trust me...

TIPS

 The most important tip... use regular sized pretzels... the small pretzels will taste as good.. for sure... but won't look at pretty... it's hard to get the chocolate runny enough so it doesn't clog the little holes of the small pretzels... I have tried a variety of brands and types.. I always have to add a little shortening when melting to get it to a runny consistency for the pretzel.. and without adding quite a bit of shortening.. which takes away from the chocolate flavor... so my advice is use regular sized pretzels.

While I'm on the subject of melting the chocolate... you will need to add about a tablespoon and a half (eyeball the half).... to the chocolate when melting it.. be sure to add it in right from the start... I melt about a half of a bag at a time.... I use the Wilton bags of chocolate..

I buy the different colors and melt each separately.... DO NOT attempt to color the chocolate with food coloring.. you will ruin it.

If you are lucky enough to live near a chocolate supply store that has its own brand of chocolate melts.. then you will need to tinker with the amount of shortening you will need to melt your chocolate thin enough so easily dip your pretzel... ask the owner for advice.. they will know best.. be sure to tell them what you are using it for.

You can melt them in the microwave... however.. be very very careful.... the directions said to melt it on 50% power for a minute... it does warn you about the different powers of different microwaves... all I can say is... start melting at 40% power... and do it for 30 seconds at a time... stir well and then if you need more time...continue

As I mentioned, I used Wilton bags of chocolate melts... I have a fairly new and large microwave.. I ruined the first batch of chocolate at 50% power .. over-heating will ruin the chocolate beyond repair... so I then tried again... 1/2 bag of chocolate melts plus 1 1/2 tablespoons shortening (I used Crisco)... 40% power for 30 seconds.. stirred well.. then did 10 second intervals ... I ended up finding 1 minute totally worked for me... I took it and stirred vigorously  after it came out of the micro... and all lumps eventually melted into a smooth workable texture...

So again.. since there are so many microwaves out there.. and a lot will also depend on the age of the microwave... start with the lower power and shorter time.. the take it slow.. until you find what is right for your oven... then stick to one brand of chocolate.. whatever it is.. since melting times will vary with different brands... and once you find what's right for yours.. it will be a snap and foolproof.

Do not use broken pretzels... the crumbs will get into your chocolate and then the chocolate won't look as nice as you will want it too.

A lot of blogs recommend that you use a toothpick to balance the pretzel on when dipping... I've tried.. another "just don't do it" advice from me.... it's a pain in the tookus.... not worth the extra effort... buy yourself a tiny pair of tongs.. I bought mine at a kitchen shop for 3 bucks... it was worth the purchase... they work like clockwork.. grip the pretzel easily.. and don't leave a noticeable bare spot.

They had a special.. a buy two get one free... being my thrifty self.. I only bought one... stupid move... since I wanted to do multiple colors.. i was constantly washing them... they work well for serving horsdourves so if you have an opportunity to get a special.. do it.. well worth it.

Have pieces of paper towel handy... to wipe the tongs .. the chocolate will build up a bit and that will make it more difficult to grip.

Sprinkles... I thought the sprinkles were cute... I tried little sprinkles (like on an ice cream cone) ... I tried tiny sprinkles (like you put on cookies) and I tried bigger sprinkles ... personally.. I recommend you sick to the regular sprinkles.. the purple and black ones were really cute on white chocolate.. they stuck the best and made the least mess... when making them and when eating them.

 

 

 

I used parchment paper to lay the pretzels on when I took them out of the chocolate.. let them set for a while ...they won't stick if totally set.

 

 

Don't fret if the chocolate glops a little when you lay them down.. just means you didn't let them drip long enough before laying them down... it can be fixed easily.. just pick them up again with the tongs and lay them elsewhere on your parchment paper.. it will leave behind the excess...

 

 

 To avoid getting those glops .. after taking the pretzel out of the chocolate.. gently tap the side of the bowl to drip the excess chocolate off. You don't want it too thick in the pretzel.  The thinner amount just looks nicer.

 

If you plan to put sprinkles on the pretzels, be sure to sprinkle them lightly just after placing them on the parchment paper.

I tried the shaker method... I tried using a spoon... and I tried sprinkling them using my fingers.. the finger method worked the best.. I could sprinkle them evenly and there was less waste...

After the pretzels have had a change to completely set... place them on a plate and place them in the fridge to finish setting them.. about 20 minutes or so should do the trick.

I know your thinking... these are a lot of tips.. well.. I guess they are... but they should make your life a lot easier... once I worked out the "kinks"  I did a bag of pretzels in about an hour... it was that quick and easy...

Oh... and before I forget.. how much chocolate does a bag of pretzels... I used about 2 1/2 bags of Wilton's chocolate melts for about a pound bag of large pretzels... I say about a pound .. because I didn't do them all.. I didn't use the broken ones.

Recipe:  Chocolate Covered Halloween Pretzels

All you need:

1 pound bag of regular sized pretzels

2 1/2 bags Wilton chocolate melts

Shortening *See TIPS

Sprinkles

All you have to do:

Place a half bag of chocolate melts with 1 1/2 tablespoons shortening in a glass bowl... melt it in your microwave... please read the tips before melting your chocolate.

Stir well to ensure the chocolate is evenly melted.

Using tongs, dip the pretzels into the chocolate... tap the tongs on the side of the bowl to let excess chocolate drip off.

Place on parchment paper.... I dip about 4-5 pretzels at a time .. then I sprinkle them with the sprinkles.. and then continue...

Allow the chocolate to set... then place on a plate in a single layer not over lapping.. and place them in the fridge for about 20 minutes to harden.

Store in an air tight container... either in the fridge or in a cool dry place.

Recipe: Easy Potato Chips

This easy, easy, easy recipe for Potato Chips is … well.. so easy.. did I mention how easy it is to make these Potato Chips?

AND there is hardly any clean-up… no pot of hot oil to clean up or slave over… too good to be true? Not so! These are made in the microwave.

TIPS

I’ve seen some recipes that dip the chips in oil… I wanted to lower the fat a bit… so instead I spray the plate with cooking oil spray and then give the tops of the potato slices a quick spray… in my opnion they weren’t greasy at all.

You can use a mandolin or do as I did.. I used my food processor.. they came out perfectly thin..

Use as many potatoes as you like… I would figure one large potato makes two servings.. depends on how much you like potato chips.

You can use Russets or Yukon Golds… both work really well.

I peeled mine.. but you don’t have to …

The first batch.. keep an eye on it.. every microwave is different… you want to catch them just as they are starting to brown in spots. They usually take between 5-7 minutes… older ovens may take longer. After that you know just how long to microwave them... and it's a snap!

I removed them from the plate and placed them on a rack for a few minutes so I could reuse the plate. You don’t have to spray the plate between each batch, just spray it if you see it doesn’t have a film of oil on it.

Serve this with homemade Onion Dip… just delicious!






Recipe: Easy Potato Chips

All you need:

Potatoes, sliced very thin
Olive oil cooking spray
Salt

All you need to do:

Lightly spray a microwaveable plate with olive oil cooking spray.

Lay potato slices on the plate, do not overlap.

Lightly spray the slices with the cooking oil spray.

Microwave on high for 5-7 minutes or until they begin to brown in spots.

Remove from the oven and allow to cool. (This only takes a few minutes)

Sprinkle with salt.

How to Sugar Coated Pecans (Candied Pecans)

Sugar Coated Pecans are a wonderful holiday treat…. and so easy to make… and far less expensive to do it yourself. They also make a terrific gift.

TIPS

Use non-stick foil to line your baking sheet… it will help the pecans not stick to the pan and clean-up will be infinitely easier. However, still grease the foil.

Mix the sugar, cinnamon and salt with a wire whisk to blend the ingredients evenly.

Put them out to snack on or use them to garnish desserts… everyone will love them.






Recipe: How to Sugar Coat Pecans (Candied Pecans)

All you need:

1 pound pecans
2 egg whites
1 tablespoon vanilla
1 ½ teaspoon cinnamon
1 ½ cup sugar
1 teaspoon salt

All you have to do:

Preheat oven to 225 degrees F.

Line a baking sheet with non-stick foil.

Grease the foil lightly.




Beat the egg whites with the vanilla until frothy.
















Mix the cinnamon, sugar, and salt in a large bowl or pie plate.




Add the pecans to the egg white mixture and stir to coat them well.










Then remove the pecans with a slotted spoon and add them to the sugar mixture. Toss well after each addition to coat them well.







Spread them out on the baking sheet and bake at 225 degrees F for 30 minutes.







Stir to loosen and allow to cool until you're able to handle them, about 10 minutes.

Store in an air tight container.

Recipe: White Chocolate Popcorn

This recipe for White Chocolate Popcorn… barely qualifies to be called a recipe…. two simple ingredients… white chocolate and popcorn… now you can’t get any easier than that.

The other day I told you how my boss… the No-Bake Kinda Guy won the Bake-Off at work with a simple no-bake recipe…. well… as I wrote that post I got to thinking about all the people I worked with for years and all the delicious food days we had… and how many terrific recipes I had gotten over the years … some of them had regular spots on the “buffet table”…. one in particular was something a supervisor always brought in around Halloween and Christmas… White Chocolate Popcorn… she kept telling me… this is so easy… and it is!

She’d bring in a huge bowl and a scoop… and we’d start in the morning and scoop all day… well.. if it lasted that long.. the stuff is positively addicting.

This is perfect for all kinds of get-togethers and parties… something a bit salty and sweet.

TIPS

Use non-stick foil to line your baking sheets… this way it won’t stick to the pan when cooling.

This starts out extremely sticky.. but after cooling they aren’t sticky. If some clump together just separate them with a spoon.

You can add other things to this…. pretzels, nuts, mini M&Ms, or dried fruit….. add the additions after the popcorn has cooled and no longer sticky.

If you’re making this for a party… nuts probably are not the best choice for an addition because of possible food allergies.

If you have trouble melting the white chocolate to a smooth creamy consistency… add 1-2 tablespoons of shortening and stir until smooth enough to coat the popcorn.

Use a large bowl… you will need it.

I hope you enjoy this delicious snack!






Recipe: White Chocolate Popcorn

All you need:

5 cups of popcorn
1 cup white chocolate chips
1-2 tablespoons shortening (optional – see tips)

All you have to do:

Line a large baking sheet with non-stick foil and set aside.



Melt the white chocolate chips according to package instructions. Stir until creamy.








Place the popcorn in a very large bowl. Using a spoon, drizzle the chocolate over the popcorn…. Some will come out in a dollop…. that’s okay… use a large spoon to mix the chocolate and the popcorn, coating them as you stir.








When the popcorn and chocolate is well mixed… turn out onto the prepared baking sheets.







Allow to cool …. about an hour. Serve in a bowl or store in an airtight container at room temperature.

You Can Lighten-Up Desserts and Snacks

Tip of the Day:

Lightening –up desserts and snacks is so important…. If you don’t satisfy a sweet craving then you are less likely to stay on the right path to better eating. You can add non-fat whipped topping … aka fat free Cool Whip to puddings and voila… you have mousse… and you have stretched the amount too.

Fruits… I love fruits… and so do most kids… incorporate them into snacks…. I always included a fruit and a sweet into my son’s lunch box…. Fresh fruit is the best… make-up your own little fruit cups with the small storage containers … freeze juice for fruit pops…. Yogurt makes a great dip. One of the best things I have seen is… the addition on fast food menus of fruit and dips instead of fries.

The recipe today uses instant pudding and juice and whipped topping… it’s together in under 10 minutes… and hardly any clean-up!

Recipe: White Trash Munch

I got this recipe from my Mother’s friend, Sandy…. Sandy made it for a group of friends… and my Mother couldn’t quit eating it and had to have the recipe…. this is a hit with anyone who tries it… kids and adults alike.

Her recipe called for broken pretzels… small pretzels work also. She didn’t have salted mixed nuts in her recipe… but I did a little research and found similar recipes that include the salted nuts… both ways …with or without nuts, work well.

White chocolate morsels work, Ghiradelli brand works best… you can also use white chocolate rounds used in candy making also.

This is truly addicting…. Enjoy!

White Trash Munch Recipe

All you need:

3 cups Cheerios toasted oat cereal
3 cups Corn Chex
3 cups Rice Chex
16 oz. mini M & Ms
2 cups small pretzels
2 ½ cups salted mixed nuts
1 ½ lbs. white chocolate chips

All you need to do:

Combine all the cereals, M & Ms, nuts and pretzels in a large bowl.

Melt the chocolate pieces in the microwave or in a double boiler.

Pour the melted chocolate over the cereal mixture and fold over until coated. You will have chunks.

Pour out the entire mixture on waxed paper and let set.

Break into pieces and store in an air tight container.