Tuesday: Pineapple Fried Rice with Crispy Salt & Pepper Baked Tofu
Wednesday: black beans and rice
Thursday: Ricotta Dumplings with Tomato Sauce
Saturday: homemade pizza
Sunday: birthday dinner from Ben… he’s going to grill!
I feel so lame calling this snack mix “Bunny Bait.” What I REALLY want to call it, despite those springtime Easter M&Ms, is Ho Ho Ho Cheerio Mix. Because that’s its real name [for Christmastime]. My mom was given this recipe back in the day with her friend Kim, and it’s been a family favorite ever since. The sweet and salty snack mix is super addictive, so I don’t suggest making a batch unless you have lots of friends and family to share with.
Though I want to tell you that the ingredients in this snack mix–Crispix, Cheerios, pretzels, peanuts, and M&Ms are sacred, they really aren’t. Case in point: when I was shopping for ingredients to make this batch, I accidentally grabbed Chex cereal instead of Crispix. I don’t know what I was thinking! But it worked just fine. So feel free to substitute ingredients with what ya got or what you want to use. Cause really, when you pair M&Ms with crunchy cereal and salty pretzels and peanuts [that I left out this time because this batch was a gift for student workers in the library, and I wanted to be sensitive to possible peanut allergies], and top everything with white chocolate, you can’t go wrong. This Bunny Bait or Ho Ho Ho Cheerio Mix or White Chocolate Snack Mix is just divine. It’s perfect for Easter or any holiday, just use the seasonal M&Ms to make it extra festive. Enjoy! :) Happy Easter!
Bunny Bait, or White Chocolate Snack Mix You Can Make All Year [from my mom's friend Kim]
click to print
- 6 cups Crispix or Chex Cereal
- 6 cups Cheerios
- 2 cups pretzels
- 2 cups peanuts, optional
- 2 cups M&Ms [I usually use the smallest "large" bag they sell, about 12 or 13 ounces]
- 12 ounces white chocolate chips, or 1 package vanilla almond/candy coating
- 1 tablespoon canola oil, optional
In the largest bowl or roaster you own, stir together cereals, pretzels, peanuts, and M&Ms. Then melt white chocolate chips or candy coating in the microwave, heating in 30 second bursts and stirring well in between until melted. This usually takes me about 90 seconds.
Stir oil into white chocolate to help with pouring if you like, then pour white chocolate over cereal mix. Stir together to coat, then spread on wax paper to set.
Time: 10 minutes, plus time to set.
Yield: 12 cups.
Linked up with Weekend Potluck.
Once I tasted a bite of this awesome Grapefruit Arugula Salad, I knew I had to photograph and share it, even though it was late and I was making this salad when all the natural light had already bid Nashville farewell. [translation=indoor photography :(] My sister and brother-in-law were visiting, and this salad was the perfect accompaniment to our roasted chicken and vegetable dinner.
I know there are a million variations of grapefruit arugula salad out there, and this is the first version I’ve ever had, so I can’t say it’s the best, but I can say it’s MY best. :) How’s that? Well, it’s just so much yumminess in one bowl! You’ve got your juicy citrus, your tangy feta, and your peppery arugula all dressed in a lemon vinaigrette dressing. Basically an explosion of flavors. I totally wish I had made bigger salads so don’t make the same mistake I did. This is one salad I know I’ll be coming back to time and time again. Enjoy, friends!
Grapefruit Arugula Salad
click to print
- 1 large grapefruit
- 3 ounces arugula
- 1 ounce crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- lemon pepper
Using a sharp paring knife, section the grapefruit into segments. I tried to do this without a tutorial and it didn’t go so well, so check out this tutorial and your grapefruit will look better than mine. :)
Divide arugula between four bowls, then divide grapefruit between the bowls as well. Top with feta cheese.
Whisk together oil, lemon juice, and balsamic for the dressing. Add lemon pepper and salt to taste, then drizzle over salad immediately before eating.
Time: 5 minutes.
Yield: 4 servings.
Hello and welcome to another edition of the Secret Recipe Club! For the month of April, I was assigned Leandra’s blog, Love & Flour. Leandra lives in Charlotte, and claims to have a dual affiliation for/affliction of the Ohio State Buckeyes and the Florida Gators. My husband says this is absolutely impossible, but he is a diehard Buckeye so that’s to be expected I suppose. :) I’ve long admired Leandra’s blog because of her lovely photography and creative recipes, so I was thrilled to have the opportunity to make something from her blog! I was quite torn between many delicious dishes like this unique Popcorn Bread, a lovely Sparkling Rosemary Grapefruit Soda, or a scrumptious-looking White Texas Sheet Cake. In the end, I went with ease and simplicity, but just because this recipe came together in about five minutes flat does NOT mean it is lacking in any way.
No, actually this Coconut Curry Popcorn has big flavor and has absolutely revolutionized my popcorn habit. Normally I’m a butter ‘n salt girl. I pin all sorts of popcorn recipes but haven’t ever made any of them. So making this popcorn seasoning was a step of faith… and truth be told, I was kind of SCARED to try it.
How ridiculous is that? I love coconut and I love curry, but I think I was just terrified that I’d ruin a perfectly good batch of popcorn with a weird seasoning. To be fair, I have curried myself out in the past but I haven’t had any in awhile so I figured I’d be safe now. But Leandra described this popcorn in such a way that I absolutely HAD to give it a try. And I’m so glad I did. It’s everything good at once… salty, sweet, spicy. This seasoning certainly has a little bit of kick to it, but the sweetness and warmth from the sugar, coconut, cinnamon, and ginger provide an awesome balance that is way too addictive for my taste. I’m glad this recipe makes a lot [even after I cut it down from the original] so I can keep some in the cupboard for easy access every time a craving strikes.
Thanks for the great recipe, Leandra! Enjoy! :)
- 1/4 cup coconut flakes
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne powder
- 1/8 teaspoon garlic powder
- popped plain popcorn
Combine all ingredients except popcorn in a food processor, then pulse until coconut flakes are broken down. Toss over popcorn, then store remaining seasoning in an airtight container.
Time: 5 minutes.
Yield: 1/2 cup popcorn seasoning.
Be sure to check out all the other SRC recipes for the month at the link below!
Linked up with: Weekend Potluck.
Tuesday: light fettuccine alfredo
Wednesday: Mexican dinner w/ my Bible study :) – I’m bringing my Mexican lentils and rice, of course :)
Friday: homemade taco pizza
Saturday: black bean burgers
Sunday: breakfast for dinner….yum! or popcorn & smoothies, something easy :)