Taco-Seasoned Chex Mix

I know what you are saying, I need to keep up with my blog. Doing my best here!! haha! So here's a fun recipe for the week. I found it online when I was searching for the original chex mix recipe. So I decided to try it out. Let's just say I made the half-size and it was gone in a day! Pretty sure it was a success!!

1 1/2	cups Rice Chex® cereal
1 1/2	cups Corn Chex® cereal
1	cup bite-size cheese crackers
1	cup bite-size pretzel twists
1/2	cup salted peanuts
4	teaspoons vegetable oil
1	tablespoon water
1/2	package (1-oz size) Old El Paso® taco seasoning mix (2 tablespoons)

1.	In large microwavable bowl, mix cereals, crackers, pretzels and peanuts.
2.	In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated.
3.	Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased 13x9-inch pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 45 minutes, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

I did it the oven way because I like the crunchier taste to it. This was a huge hit and we actually doubled it the second time we made it. It was a perfect spicy snack. Try it out!

Navajo (Fry bread) Tacos

This was so yummy. I have been meaning to find a quailty recipe to do navajo tacos and I just haven't been brave enough. The Howcrofts', our old neighbors used to make these all the times with scones and I loved them. The nice thing is for my picky eating daughter, I serve hers with honey, and a bowl of chili on the side.

Ingredients:

2 cups wheat or white flour (I did a batch of each, and everyone ate the white ones. little bit of waste)

4 tsp. baking powder

1 tsp. salt

½-¾ cup water

Oil for frying

Browned ground beef or 1 can chili con carne

Lettuce, tomatoes, onions, shredded cheese, sour cream, etc.

Mix dry ingredients. Slowly mix in water until a nice dough forms. (It’s easier to do this with your hands.) Pull off pieces that are slightly larger than a golf ball and stretch into 5-to 6-inch circles. Fry bread in hot oil, turning to cook both sides. Place on a paper towel to drain off excess oil. Top with desired toppings and enjoy.

I bet you could make these with chili leftovers, so you aren't just eating the same thing two days in a row. But it was totally worth it, as the main reason. Delish!! Thanks, Tiffany!!

Cheese Fondue

I have always enjoyed a good cheese fondue, but I have always felt like it is like a side at a party, not really meant for a usual meal. Thanks to Tiffany, I received this email from her telling about their awesome dinner with cheese fondue. The best part: you can add whatever you want to dip. I did chicken, red potatoes, steamed cauliflower, cubed pieces of french bread, and bell peppers. That covered all the food groups and gives the kids a chance to dip their food. Lots of fun!

Ingredients:

3 cups shredded cheese (parmesan and mozzarella or swiss or cheddar and Monterey jack)

1 Tbs. cornstarch

1 cup milk

1 cup chicken broth

1 (8 oz.) block cream cheese, cubed

½ tsp. salt

¼ tsp. pepper

Toss cheese and cornstarch together. Combine milk and chicken broth in a saucepan over medium heat until warm. Add cream cheese and whisk until smooth, about 5 minutes. Bring to a simmer and add cheese mixture a handful at a time. Add salt and pepper and cook 5 more minutes. Serve immediately with chicken, sausage, bread, peppers, carrots, red potatoes, zucchini, etc.

To prepare chicken, I cut it up into small chunks, sprinkled garlic salt and seasoning salt, threw it on a cookie sheet with cooking spray, and put it in the oven at 350 degrees for 30-45 minutes.

For red potatoes, I cut them up into bite-size pieces, tossed in a bowl with olive oil and some chives, cooked them in the oven for 35 minutes at 350 degrees.

This was a big hit with the family. Everyone loved it, except for the picky eating daughter. But she did eat the choices without the cheese sauce, so it didn't require any extra work for me.

Fruit Pizza

This is a super yummy, super easy dessert or brunch item. I got this from my friend, Kandice. (Miss her!) I tried it out at a cooking group get-together, and I have been wanting to try it forever. My sister-in-law had a birthday so I decided instead of a cake I would attempt this. Hence, why the picture has her name spelled out!! Try it out! The best part is you can pick which fruit you want on it or organize so the picky eaters get their choice. Good Luck!!

INGREDIENTS

1 roll refrigerated sugar cookie dough

1 8 oz package cream cheese, softened

1/3 cup sugar

1/2 tsp vanilla

Your favorite fruits- strawberries, peaches, kiwi, blueberries, raspberries, blackberries, mandarin orange- the possibilities are endless!!!

DIRECTIONS

1.	Heat oven to 350°F. Grease 12-inch pizza pan (I used a regular baking sheet and it didn't cook quite as evenly) or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
2.	Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.	In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
4.	Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.