Last Minute Holiday Treat

Have you had ideas of grand desserts that you would pass out with your handmade cards, wrapped with ribbon and glitter. Well me too, but the fact is you have run out of time! Let's make something yummy that is quick and cute and will still make you look impressive. Here it is:

Celestial Chex Mix (my way)

3/4 c butter
1 c white kayro
1 c sugar
4 c rice chex
4 c corn chex
4 c cinnamon chex
2 c shredded coconut
1-2 c sliced almonds

First you are going to want to toast about a third of the coconut and ALL of the almonds, (to toast spread out on a foil covered cookie sheet and broil for a minute or two. TIP: do NOT do anything in between putting them in and taking the out! They will burn!) Then in a large bowl combine cereals, coconut and almonds. Next in saucepan combine butter, sugar and kayro. Bring to a boil and boil for 2 minutes stir constantly. Pour over cereal mixture, coat and mix. Last spread on wax paper till slightly dry to touch, separate into bite-sized clusters.

It goes together fast and it is SO yummy, now all you need are some cute bags. Staple a paper with your name on it and TA-DA! I thought it would be a good thing to make and have at home so that when those unexpected friends come with a treat, you have one to give them!

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Talk of the Town Salad!

Ok so I've kind of been on a food kick lately, I swear I do crafts too just the ones I'm doing right now are taking forever!

I have a salad recipe that I guarantee will be a hit at your next party! The first time I had it was at my friend Lindsee's baby shower... my friends and I could not stop eating it! Now, ever since, I have been making it for my own indulgence. Well last night I took it to a party and it was a HUGE hit! So ladies here you are:

1 bag of Baby Spinach

half a pound of pasta (al denta), I used Rotelle last night but any kind will work.

1-2 grilled chicken breasts cut in pieces (fresh n easy has herb chicken already cooked and sliced)

10-15 cherry tomatoes cut in half

cut up Mozzarella Cheese, when I don't have a block I use string cheese.

Dressing:

half Pesto, half homemade Ranch to make about a 1 cup - 1 1/2 cup of dressing.

Tip: I usually put my pasta in while it's hot that way the spinach wilts a little. But putting everything in cold works fine too. And if you are making it for a party you may want to double or triple it, it disappears fast!

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Chicken Basil Sandwich

I love avocados, and bacon and the smell of basil! Add a few fillers and you have this!

I used to work at LifeTime Fitness its been years, but ever since I stopped working there I have been craving one of their sandwiches. Since I'm not going to pay $50 a month to eat at their cafe, and NOT workout I decided to finally satisfy my craving. Not to mention they probably don't even make it anymore.

Instead of making the sandwich exactly I have improved it by adding my own spin.

Here is what you need:

a hard roll (I used bolillos from Fresh n Easy), grilled chicken with herbs, basil, tomatoes, mozzarella cheese, avocado, crumbled bacon, and mayo.

First, mix up some mayonnaise with desired amount of bacon... in my case more than the mayo! Put it face down on your Foreman Grill or panini/waffle maker.

While you cut the mozzarella, avocado, and tomato, heat up your chicken if it's cold.

Then load up the sandwich.

Put the sandwich together and slap it back on the grill.

When the cheese is melty, and the bread toasty, it's done! And so YUMMY!

I'm pretty sure you'll have to make this one again and again because you'll be craving it after you've tasted it!

Apple-Pickle-Carrot Sandwiches

OK I know that tuna is nothing new to anyone but I wanted to share how I have started to make my tuna. So far everyone that has tried it, likes it.

Growing up we would put dill pickles in our tuna mixed with mayo and that was it. I never knew that there was any other way to make tuna, never crossed my mind. So once when my mother-in-law asked me what I put in my tuna I thought it was a weird question because I just thought that everyone only put pickles, period. So when I answered pickles and she was still waiting for an answer I said... mayo.... tuna. On her end she was probably thinking "She only puts pickles? How weird!" She had a whole list of things and I found out that I really enjoy carrots in my tuna, thanks to her. And thanks to my grandparents I found out that apples add a sweet crunch. So here is my favorite tuna.

My three year old calls them "Apple-pickle-carrot sandwiches" kind of a long title I know! Grandpa even asked her if she wanted a tuna sandwich the other day and she simply told him, "I don't like tuna sandwiches." The reason: they aren't simply called tuna at our house.

My kids eat tuna sandwiches better than anything else... really... well... lunch food anyway!

It may sound like a weird combo but it is so yummy. You need tuna, half an apple (any color), dill pickles, carrots, and mayo. And I have noticed that adding fruit and veggies to it makes it stretch further and it's got to be more health, right?

Slap-chop it up! So easy and fast. Plus it's fun to let the kids help chop, both my kids love it.

Add a couple spoon fulls of mayo just enough to stick it together.

Slightly toast the bread and eat!

MMM...

I kid you not my kids plates are always clean.

How do you make your tuna?

My Favorite Pork Chops

Here is another meal from my Meal Schedule it is one of our favorites, I think I might schedule it more often.

Ok so I kinda burnt them because I was grilling and not my wonderful grillmaster husband! But they still tasted SO good!

Close up on the color of these babies!

So here is how you make these delicious pork chops.

I love Sam the Cooking Guy and this is a modified version of his pork chops.

If you want to follow the recipe per Sam you can but I would feel a little funny walking around the grocery store with a 6 pack of beer, but that is just me though!

So here is my recipe:

6 boneless pork chops, about 3/4-inch thick, trimmed
1/2 cup soy sauce
1/4 cup brown sugar

2 crushed cloves of garlic
2 tablespoons fresh ginger root, chopped very fine

8 oz of Apple Juice

Put all the ingredients in a gallon bag. Let the chops marinade for a night and day and then grill 'em.

(I usually buy a huge thing of pork chops and then as soon as I get them home from the store I split them up in groups of 4 or 6 add the marinade let them sit in the frige for a day and stick them in the freezer, it's a quick, easy, YUMMY meal.)

Doesn't it make you hungry, MMM so good.

PS those are my new glasses I just got from IKEA for my birthday and I LOVE them!

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Ritz Chicken

Ok here is a start on the recipes I promised back in THIS post. This recipe is for the start of the month next week. The first Tuesday of the month is Ritz Chicken. One of our family staples, mainly because it's easy, yummy, and fool proof. Oh and because I don't have to use a recipe! It's so simple!

So here is what you need some Ritz Crackers, a stick of butter and chicken. That's it!

Drop Ritz into bag. One sleeve to two sleeves (depending on how much chicken; 2 sleeves do 8 chicken). So if I'm doing 6 chicken I use a sleeve and a half of Ritz. Get the picture.

Crush Ritz so that they are unrecognizable. I've had it where the crackers are chunky and I didn't enjoy it as much. Plus people are more impress when they don't know what you used.

Melt your butter, drudge chicken into butter then in the bag of Ritz, place on the baking sheet. ~Here is my spin I usually pour some Ritz on my pan so that the under side of the chicken has extra.~

I usually have extra butter left which, I then pour on the top of my chicken. Then with whatever crumbs are left I will pack those on the top.

Ok so I almost didn't post this picture because it's not pretty. My butter got away from me but then again... this is usually how my pan ends up and it still looks good at the end. Don't be afraid to get messy.

Bake at 350 for 30-35 min. Or if chicken is frozen 40-50 min.

Doesn't that look yummy! I know! Because I got to eat it after this picture!

Here is my secret in my Meal Schedule I have a star by my Ritz chicken. Which means that I will be using my extras later that week. So with the star by the chicken I make extra chicken (and salad) so I can use it on chicken salads the next day. So Wednesday's dinner is done too! I just reheat my chicken throw it under the broiler for a few to get crispy and TA-DA!

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