Category: Holidays!

Tex-Mex Party Nuts

Tex Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!Tex Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!
If you are looking for a delicious appetizer for your next party (or just want a unique snack), you should give these Tex-Mex Party Nuts a try! Slightly sweet, slightly spicy and totally addicting, they will be a big hit… AND they are totally EASY to prepare!

I found the recipe in a cookbook a friend of mine gave me several years ago for Christmas, and was anxious to try it. I waited until my husband bought an “industrial strength size” jar of mixed nuts at Costco, then smuggled enough out of the jar to make this recipe.

Wow… am I glad I did! These Tex Mex party nuts are amazing, and the best part is… they are easy to make with a few simple household spices, and only take a few minutes to make!

How To Make Tex Mex Party Nuts

Measure the mixed nuts into a large bowl. Add melted butter, and stir well, until the nuts are fully coated.

A large bowl of roasted mixed nuts are the primary ingredient for Tex Mex party nuts.

Tex Mex Party Nuts are coated with melted butter before adding spices.

In a separate small bowl, mix together the spices EXCEPT for the granulated sugar (save that for later!). Sprinkle the spice mix over the mixed nuts, and stir to fully coat.

Spice mixture is poured into bowl of butter roasted nuts.

Tex Mex party nuts are coated with spices before baking.

Spread the spiced nuts onto a 15x10x1 inch baking pan. Spread the Tex Mex party nuts out in a single layer. Bake the nuts, uncovered, in a 300 degree oven for 10 minutes.

When done, immediately pour the hot spiced nuts into a medium bowl.

Tex Mex Party Nuts are baked in single layer on large baking sheet.

Sprinkle the Tex Mex party nuts with granulated sugar while they are still HOT from the oven. Stir to fully coat.

Tex-Mex Party Nuts are sprinkled with sugar just as soon as they are out of oven.

Tex-Mex Party Nuts are coated with spices and sugar, and are ready to serve.

Let the nuts cool completely, then serve these absolutely DELICIOUS Tex Mex party nuts on a pretty plate or in a serving bowl.

Tex-Mex Party Nuts served as an appetizer snack, on a white plate.

Close up photo of Tex Mex party nuts on white plate.

The Tex Mex Party Nuts also make a lovely gift during the holidays. Simply place the nuts into a canning jar, then decorate, and enjoy giving them as a gift to a friend!

Tex-Mex Party Nuts can be placed in a decorated jar and given as a holiday gift.

The first time I made these Tex Mex party nuts I was afraid (before trying them) that they might be TOO spicy, but was pleasantly surprised to find out they absolutely were NOT!  They have a perfect combo of slightly sweet and slightly spicy ingredients!

The nuts will keep for up to 3 weeks, if you store them in an airtight covered container at room temperature.  The recipe is EASILY doubled… or tripled.  Sure hope you will give them a try… they are quite tasty!

If you enjoy these roasted nuts, you will probably also enjoy my delicious Coconut Candied Cashews! They are DELICIOUS!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a great day!

Author's signature

Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 272, Wiley Publishing, Inc., Copyright 2010, General Mills.

Tex-Mex Party Nuts
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Tex Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!
Category: Appetizer
Cuisine: Southwest
Keyword: Tex Mex party nuts
Servings: 8 servings (1/4 cup each)
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups salted mixed nuts
  • Tablespoons butter , melted
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground red cayenne pepper
  • --------------------------------------------------------
  • 2 Tablespoons granulated sugar (set aside)
Instructions
  1. Preheat oven to 300 degrees F.
  2. Place mixed nuts in a medium sized bowl. Add melted butter and stir until the nuts are fully coated.
  3. In a small bowl, place all spices EXCEPT for the granulated sugar. Mix together. Sprinkle spice mix over the buttered mixed nuts, and stir until coated.
  4. Place nuts onto a 10 x15 x 1 inch baking pan in a single layer. Bake the nuts uncovered for 10 minutes. The nuts should be fully roasted. Remove nuts from oven and immediately place them into a bowl.
  5. Sprinkle the nuts with the granulated sugar while the nuts are still HOT. Stir to coat.
  6. Let the nuts cool completely, then serve.
  7. If storing, the nuts will keep for about 3 weeks in a covered airtight container at room temperature.
Nutrition Facts
Tex-Mex Party Nuts
Amount Per Serving (0.25 cup)
Calories 247 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 31mg1%
Potassium 224mg6%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 240IU5%
Vitamin C 0.2mg0%
Calcium 27mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tex Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!

 

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Gingerbread Bundt Cakes With Cinnamon Icing

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!
Do you enjoy gingerbread?  I sure do. The warm flavors of the spices has always been a favorite of mine. There is quite a bit of history behind this beloved cake. You can read all about gingerbread here.

A few years ago I enjoyed making miniature Gingerbread Cakes With Cinnamon Icing to give to our neighbors and friends. Using a miniature bundt pan (preferably a 12 cup pan), I was able to make two dozen of these delicious food gifts to give away!

How Many Gingerbread Bundt Cakes Will This Recipe Make?

The recipe is simple to prepare, and as written, makes approximately 24 cute, mini bundt cakes.  Each individual sized gingerbread-flavored cake is covered with a delicious creamy Cinnamon icing (or glaze), then drizzled with chocolate to “fancy” them up.

The gingerbread bundt cakes are then garnished with a pecan and a mint sprig. When I made these, I doubled the amount of cinnamon icing. With double the amount of cinnamon icing, it covered more of the top of each cake.

Gingerbread bundt cakes are frosted, then garnished with a pecan and a fresh mint sprig.

Another Way To Serve These Gingerbread Bundt Cakes

Another option for serving these yummy treats is to leave the cinnamon icing off of the finished cakes.

When ready to serve, cover the tops of each cake with whipped cream and a light dusting of cinnamon. The gingerbread bundt cakes are delicious served this way, as well.

Gingerbread bundt cakes can also be topped with whipped cream, sprinkled with cinnamon.

It was fun to wrap up each individual mini cake (the ones with the cinnamon icing) and decorate them with pretty seasonal Fall leaves and ribbons.

Gingerbread bundt cakes are also a wonderful Christmas gift for friends who enjoy food! They are a nice homemade gift to share (from our kitchen) with our friends and neighbors.

If you enjoy giving food gifts like gingerbread bundt cakes to family and friends, be sure to check out my recipes for Spiced Tea Mix, Old-Fashioned Fudge, and Chocolate Dipped Shortbread Cookies.  These, along with other recipes for holiday goodies are available in my Recipe Index, at the top of each blog post.

The little gingerbread bundt cakes taste wonderful… they are LOADED with flavor!  Sure hope you will consider making these little edible gifts for those you love!  They would be a perfect food gift for the holidays!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Gingerbread Bundt Cakes With Cinnamon Icing / The Grateful Girl Cooks!

Recipe Adapted From:  http://thesepeasarehollow.blogspot.com/2010/10/gingerbread-bundts.html

Gingerbread Bundt Cakes With Cinnamon Icing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

Category: Dessert
Cuisine: American
Keyword: gingerbread bundt cakes
Servings: 24 mini cakes
Calories Per Serving: 216 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Gingerbread Cakes:
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ salt
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 cube unsalted butter (melted, then brought to room temp.)
  • ¾ cup dark molasses
  • ¾ cup granulated sugar
  • 1 egg (large)
  • ½ cup buttermilk
  • ½ cup milk
For Cinnamon Glaze:
  • 2 cups powdered sugar
  • 6-8 Tablespoons milk (depends on how thick or thin you want icing!)
  • ½ teaspoon ground cinnamon
  • (OPTIONAL) Melted chocolate for drizzle, whole pecans and/or mint sprigs for garnish
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour the miniature bundt pan cups.
  2. Place flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ginger in a medium sized bowl. Whisk together until combined.
  3. Using an electric mixer or a stand mixer, combine molasses, granulated sugar and melted (but at room temperature) butter until blended well. Add the egg to this mixture, and continue beating until ingredients are completely combined.
  4. Slowly pour in the buttermilk, followed by the milk, beating slowly as you add, until ingredients are combined. Add the dry ingredients from the medium bowl (flour, spices, etc.) in small increments to the wet ingredients in mixing bowl, beating well after each addition. Be sure to scrape down the sides of bowl as you go. Stop mixing when ingredients have all been added and are just incorporated into batter.
  5. Pour or spoon batter into each prepared bundt pan cup, filling each to 3/4 of the way full. Smooth the top of the batter. Bake at 350 degrees, with the pan on the middle rack of oven, for approx. 30 minutes, OR until a toothpick that is inserted into the middle of the cake comes out clean. Remove pan to a wire rack. Let cakes cool for 15-20 minutes, then remove cakes from pan to wire rack.
  6. To prepare icing: Place the powdered sugar, cinnamon and milk in medium sized bowl. Mix well with a fork until smooth. Too thin? Add powdered sugar. Too thick? Add milk. Pour or spread icing over tops of each cooled cake. Let icing firm up before serving.
  7. If desired, drizzle melted chocolate over each cake. Garnish with a whole pecan or walnut, then add a sprig of mint for a festive garnish. Let chocolate firm up before serving or wrapping. Enjoy!
Nutrition Facts
Gingerbread Bundt Cakes With Cinnamon Icing
Amount Per Serving (1 g)
Calories 216 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 40mg2%
Potassium 192mg5%
Carbohydrates 34g11%
Sugar 24g27%
Protein 1g2%
Vitamin A 270IU5%
Calcium 43mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

 

 

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Happy Thanksgiving!

Happy Thanksgiving!  We really do have so much to be thankful for, if you think about it.  Enjoy this holiday; hopefully you will be able to carve out some quiet time of reflection, and give thanks for God’s many blessings, large or small in your life.Happy Thanksgiving / The Grateful Girl Cooks!

One of the quotes I LOVE is this “There is ALWAY something to be thankful for”.  My sincere hope is that your day is filled with laughter, love, fantastic food, and the gift of family and friends. May your celebration be sweet!

From our home in Oregon to yours… Happy Thanksgiving!

Our dining room table is set and ready for a happy Thanksgiving.

May your Thanksgiving celebration be made even more special by sharing it with your loved ones. God Bless You, and truly hope you have a very happy Thanksgiving.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Gingerbread Scones

Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!
I made Gingerbread Scones recently (trying a new recipe). If you know me, you KNOW I love a good scone. It felt weird… like it “should” be Christmas time when I made them, but it was 90+ degrees outside and the middle of summer! Who cares if it’s hot or cold outside… when you’ve got a tasty breakfast treat in one hand and a mug of coffee in the other!

We Sure Do Enjoy Our Scones

Do YOU enjoy a good scone?  If you like scones (that aren’t dry and crumble like sawdust), then I hope you will check out my Recipe Index for all my other delicious scone recipes.

I’ve posted the recipes for Cinnamon Chip Scones, Cranberry Orange Scones, and Banana Nut Scones, to name a few. Here’s a photo of just some of the delicious scones you can find on this blog.

A picture collage of some of the scones on this blog.

How To Make Gingerbread Scones

Place flour, brown sugar, ginger, baking soda, baking powder, salt and cinnamon in mixing bowl. Cut in the COLD butter with a pastry blender (or two forks), until the mixture is the size of small peas.

Cold butter is cut into dry ingredients for gingerbread scones, with a pastry cutter.
Mix together the molasses, egg yolk, and milk in a small bowl, until combined.

Molasses, egg yolk and milk are combined for gingerbread scones batter.
Pour the molasses mixture into the flour mixture. Stir until dough is moistened and has come together.

Molasses mixture is poured into dry ingredients for gingerbread scone batter.

The mixture will be slightly crumbly. Place the dough onto a lightly floured work surface. Knead the dough 6-7 times, incorporating the crumbles into dough, and it forms a solid ball.

The dough for gingerbread scones is very crumbly.

Pat or roll the dough ball out into an 8 inch circle, then slice evenly into 8 pieces.

The dough for gingerbread scones is rolled into 8 inch circle.

Gingerbread scones dough is cut into 8 wedges before baking.

Put the gingerbread scones onto a parchment paper lined baking sheet; keep them about an inch apart from each other. Whisk an egg white until it becomes frothy.

Using a pastry brush, evenly brush the egg white over the top of each scone wedge. Sprinkle the top of each scone with coarse sugar (I used raw sugar).

Egg whites are brushed onto tops of gingerbread scones before baking.

Bake The Gingerbread Scones

Bake the gingerbread scones in a preheated 400 degree oven for 12-15 minutes. Mine took the entire 15 minutes to turn golden brown.

When done, remove baking sheet from oven. Transfer the scones to a wire rack (including the parchment paper). Let cool.

Baked gingerbread scones, right out of the oven.
I moved the scones near our open kitchen window to cool in the morning air. See the raw sugar glistening on the top of the scones?

Baked gingerbread scones cooling on a wire rack after baking.Drizzle The Scones With Icing

It’s not necessary to garnish the scones once they’ve cooled off, but I wanted to add a bit of pretty icing to each one to make them look even better!  To do this, simply mix up powdered sugar, water, and a bit of cinnamon into a glaze-like consistency.

Pour the glaze into a squeeze bottle (you can also use a resealable bag, then snip a little corner off the bottom) and decorate the scones with the icing.

Gingerbread scones are decorated with a vanilla glaze on top.
Let the glaze firm up just a bit, and then the gingerbread scones are all done! Ready to eat… so where’s my huge mug of coffee?

Gingerbread scones with vanilla glaze icing on top.

Hope you will consider trying this recipe! It certainly doesn’t have to be the Holiday season to enjoy a good scone now, does it?  Have a fantastic day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe source: http://heritageschoolhouse.blogspot.com/2009/11/gingerbread-scones-8-servings-2-cups.html

Gingerbread Scones
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!
Category: Breakfast
Cuisine: American
Keyword: gingerbread scones
Servings: 8 servings
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups all purpose flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup COLD butter (1/2 a cube)
  • 1/3 cup molasses
  • 1/4 cup milk
  • 1 egg , separated
  • Coarse sugar (for dusting tops of scones prior to baking)
For Icing (to decorate scones)
  • Powdered Sugar (approx. 1 cup)
  • Few dribbles of water
  • 1/2 teaspoon vanilla extract
Instructions
  1. In medium bowl, mix together flour, brown sugar, baking powder and baking soda, ginger, salt and cinnamon. Using a pastry blender (or two forks), cut in COLD butter until mixture is about the size of small peas.
  2. In separate bowl, combine molasses, milk and egg yolk until fully mixed. Pour this into the dry ingredients in other bowl. Stir until just moistened. (Mixture was fairly crumbly. I added just a smidge more milk).
  3. Turn dough out onto a lightly floured work surface, then knead dough about 7-8 times. Shape dough into an 8 inch circle (using your hands). Using a sharp knife, cut into 8 equal sized pieces.
  4. Place scones onto a greased (or parchment paper covered) baking sheet. Place the dough wedges about an inch apart (but still in a circle shape).
  5. In a small dish, beat the egg white until it is frothy. Brush the egg white over the top of each scone using a pastry brush. Sprinkle scones with coarse sugar.
  6. Bake scones in preheated 400 degree oven for 12-15 minutes, or until they are light, golden brown in color. When done, remove to wire rack. Let cool.
  7. To add decorative icing to the scones, mix together powdered sugar, vanilla extract and a teaspoon of water. Stir well. Continue to add a couple drops of water at a time until you have an icing that is "drizzle-able" (not too thick... not too thin). Place icing into a plastic squeeze bottle and decoratively drizzle over cooled scones OR place icing into a resealable plastic storage bag, snip a little piece off the bottom corner, and decorate.
Nutrition Facts
Gingerbread Scones
Amount Per Serving (1 scone)
Calories 296 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 283mg12%
Potassium 363mg10%
Carbohydrates 54g18%
Sugar 30g33%
Protein 4g8%
Vitamin A 220IU4%
Calcium 94mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!

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Happy 4th of July!

I really like this quote from celebrated author Erma Bombeck, which is really quite fitting for our July 4th celebration today…Happy 4th of July

May you enjoy this special day celebrating our FREEDOM!  I am truly GRATEFUL for the freedoms that are mine as a citizen of this great country, and for those who have made it possible throughout our history because of their hard fought determination and sacrifice.

May God continue to bless America.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Happy Easter!

Happy Easter!  I am celebrating this day that changed the world… and my life, FOREVER!Happy Easter / The Grateful Girl Cooks!

May you have a Happy Easter, as you celebrate the sacrifice that was made on our behalf. Truly amazing love.

Our family is rejoicing over a risen Savior!… Happy Easter!

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Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Merry Christmas 2015!

Merry Christmas 2015!

I love this quote from “How The Grinch Stole Christmas”, by Dr. Seuss:

 “And the Grinch, with his Grinch-feet ice cold in the snow, stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store. What if Christmas, perhaps, means a little bit more.”

Merry Christmas 2015!

Thank You!

Just a quick note to say thank you to all who have visited this blog in 2015. I am taking a two week break over the holidays to narrow my focus onto the TRUE meaning of this blessed season… the birth of Jesus.

My life has been forever changed because of His mercy, grace and unconditional love for me. I am so very GRATEFUL.  My hope and prayer is that this Christmas season holds special meaning for you, as well.

I look forward to a new year and sharing many delicious recipes in 2016 with you. God Bless!

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Chex Mix Munchies – Made In The Microwave!

Chex Mix Munchies are a classic treat that has been updated to make in a microwave oven. Before you know it, you’ll be enjoying this crunchy snack!Chex Mix Munchies are a classic treat that has been updated to make in a microwave oven. Before you know it, you'll be enjoying this crunchy snack!
My Great Aunt used to make Chex Mix every year. It was a treat, as a young girl at Christmas time, to grab a big handful from what seemed like a never empty bowl of this snack when we visited her home.

My Great Aunt would make then bake her chex mix for hours before we arrived, then serve it to all of us hungry kids. That seems like a lot of work, so I am thankful for a much quicker method to make this delicious, classic snack!

It’s Now A LOT Easier To Make Chex Mix Munchies!

Well, nowadays we can make Chex Mix Munchies in a microwave oven, in under 15 minutes! Ah yes… the wonders of modern technology! Instant satisfaction for those munchie cravings, without all the time it used to take to make them!

Making this great snack is as easy as mixing the ingredients together, mixing melted butter and spices, stirring, and cooking it in the microwave. Boom! Instant chex mix munchies!

Our family polished off a huge bowl of chex mix munchies while playing cards! Holy cow! They are soooo yummy! Here’s how to make this classic appetizer in the microwave!

How To Make These Chex Mix Munchies

Put ingredients in a large microwavable bowl. Bet you won’t even break into a sweat doing that!

Chex mix munchies getting ready to be microwaved.

Melt the butter in a small dish in the microwave.

Butter is melted to make sauce for chex mix munchies.

Mix up the spices and Worcestershire sauce in a separate bowl. Add this mixture to the melted butter, and stir to combine.

Worcestershire sauce and spices added to melted butter for chex mix.

Pour this mixture over the Chex mix munchies. Stir really well, to distribute sauce evenly over all the ingredients.

Sauce added to chex mix in bowl, then stirred to blend.

Microwave on high for 5-6 minutes, stirring mixture well every 2 minutes. When done, spread Chex mix munchies out on paper towels, so they can cool completely.

Chex mix munchies are microwaved then cooled before serving.

Once completely cool, store the Chex Mix Munchies in an airtight covered container. That’s it! See how easy it is to make this scrumptious, addictive snack?

Store the chex mix in an airtight resealable container.

The recipe for chex mix munchies makes about twenty four 1/2 cup servings. That’s plenty for everyone to eat, OR to package part of it up and give as gifts!!

I really hope you enjoy these chex mix munchies… and don’t say I didn’t warn you. They are scrumptious, and it will be hard to keep out of them!

Looking For More SNACK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. A few favorite snack recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a fantastic day!

Author's signatureRecipe Adapted From: General Mills Recipe, “Original Chex Party Mix” (recipe on cereal box)

Chex Mix Munchies - Made In The Microwave!
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 
Chex Mix Munchies is a classic treat that has been updated to make in a microwave oven. Before you know it, you'll be enjoying this crunchy snack!
Category: Appetizer/Snack
Cuisine: American
Keyword: chex mix munchies
Servings: 24 servings (1/2 cup each)
Calories Per Serving: 212 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups Corn Chex cereal
  • 3 cups Rice Chex cereal
  • 3 cups Wheat Chex cereal
  • 1 cup Cheerios (I used Team Cheerios)
  • 1 cup mixed nuts
  • 1 1/2 cups stick pretzels (bit size)
  • 6 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoning salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Instructions
  1. Put the cereals, nuts, pretzel sticks, and Cheerios in a large microwavable bowl. Set aside.
  2. Melt butter in a small microwavable bowl until melted (about 35-40 seconds on high). Stir in Worcestershire sauce, seasoning salt, garlic powder, and onion powder. When completely blended, pour this over the bowl of cereal mix.
  3. Microwave on high for 5-6 minutes (UNCOVERED). Every 2 minutes, stir the ingredients to continue coating everything. When done, spread the Chex Mix out on paper towel and let them cool completely.
  4. Once cool, store Chex Mix Munchies in a covered container.
Nutrition Facts
Chex Mix Munchies - Made In The Microwave!
Amount Per Serving (1 (1/2 cup serving))
Calories 212 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 483mg21%
Potassium 179mg5%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 4g4%
Protein 5g10%
Vitamin A 620IU12%
Vitamin C 6mg7%
Calcium 99mg10%
Iron 12.2mg68%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chex Mix Munchies are a classic treat that has been updated to make in a microwave oven. Before you know it, you'll be enjoying this crunchy snack!

 

 

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Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

So, let’s just say this right off the bat… I don’t like “traditional” fruitcake. You know – the “door-stopper” kind, the unfortunate victim of many jokes.  My Mom’s Refrigerator Fruitcake is not that kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.My Mom's Refrigerator Fruitcake is not THAT kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.
When I thought about what to name this post, I thought long and hard about calling it “fruitcake”, because many people despise fruitcake. My mom has been calling it fruitcake for as long as I can remember… BUT it tastes like candy
!

Mom’s refrigerator fruitcake is chewy, and yes, it has bits of cherries, pineapple and raisins in it, but it also has marshmallows, butter, pecans and graham cracker crumbs. It is dense, chewy and AMAZING…and most importantly, is not baked, and tastes NOTHING like that other stuff.

Oh yeah… it’s gorgeous, also (like stained glass)! If you can melt butter, chop things, and know how to stir… YOU can make this recipe!!!

Here’s How To Make Mom’s Refrigerator Fruitcake

You will need candied cherries (red and green), plus some candied pineapple. These are sold in most grocery stores around the holidays. The containers look like this:

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Chop up the red and green cherries, most of the pineapple and some pecans. Make sure to set aside a few red and green cherries (whole) to use for garnishing fruitcake later.

Add chopped fruit and pecans, along with raisins to a large bowl. Set aside. Admire it’s beauty!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Pulverize graham crackers. I used a food processor, but you can put them in re-sealable bag and use a rolling pin to crush them finely, as well. Cooking therapy!!!  Set crumbs aside.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Wrap 4 miniature loaf pans with aluminum foil. Note: My mom has always used empty juice cans to mold the fruitcake loaves (both ends removed, heavily buttered inside). I use aluminum foil covered mini-loaf pans.

Melt butter and really coat the inside surface of the foil (bottom AND sides). Cover it well (to help prevent sticking). You will thank me. If using empty juice cans, no need to melt butter… just thoroughly coat entire inside of juice can with it. Set aside.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

To make the fruitcake, melt 2 cubes (1 cup) of butter in a large, heavy bottomed stock pot.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Once butter has melted, add a 16 ounce bag of marshmallows, and cook on medium low, stirring frequently until melted.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Once melted, remove pan from heat. Add the candied fruit, nuts and raisins. Stir well to fully combine. Mixture WILL be thick.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Now add the graham cracker crumbs, and stir well. Now it will be REALLY thick. Mix until totally combined!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

It should look like this once your arms have gotten a great workout from stirring it up!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Divide the mixture evenly between containers while mixture is still warm. Pack it into the molds tightly to help shape the loaves. I find it really helpful to butter my fingers to help pack it in.

Cover loaves with plastic wrap and refrigerate at least 12 hours or overnight, to solidify the loaves.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

After refrigerating, Mom’s refrigerator fruitcake should look like this…

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

I garnish each loaf with cherry halves like this… Use a sharp knife to cut the fruitcake into thin slices. Yum! It is soooooo good! Store fruitcake in plastic wrap, in refrigerator.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

I really hope you will consider making this delicious Christmas “fruitcake”. I think you will be pleasantly surprised at just how GOOD it is and how much NOT LIKE FRUITCAKE it really is!

Mom’s refrigerator fruitcake makes wonderful gifts for friends, as well. Merry Christmas!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Recipe Source: My Mom (she’s been making this for over 50 years… have NO IDEA where she got this recipe!)

Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 
Refrigerated, non-baked, non-traditional fruitcake, with pecans, cherries, pineapple, marshmallows, and graham crackers. This is more like CANDY!
Category: Dessert
Cuisine: American
Keyword: refrigerator fruitcake
Servings: 24 4 mini-loaves total
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (8 oz.) container red candied cherries (chopped-but save a few whole ones for garnish)
  • 1 (8 oz.) container green candied cherries (chopped-but save a few whole ones for garnish)
  • 1 (8 oz.) container candied pineapple, chopped
  • 16 ounce bag mini marshmallows (or 48 large marshmallows)
  • 1 cup raisins
  • 1 1/2 cups chopped pecans (or walnuts)
  • 2 cubes butter (one cup total)
  • graham crackers (3 "sleeves" of graham crackers-1 pound)
  • Additional butter for "greasing" loaf pans.
Instructions
  1. Have all ingredients chopped, crushed, etc. before beginning recipe. Line loaf pans with aluminum foil (completely cover bottom and sides). Butter the bottom and side of each foil covered loaf pan with butter. Do not skimp on this part. A well buttered loaf pan will help the foil to NOT stick to the fruitcake at the end when ready to remove it! Set aside pans and prepped ingredients.
  2. Melt 2 cubes butter in a large heavy bottomed saucepan.
  3. Add marshmallows; continue heating (and stirring) on medium low heat until marshmallows are fully melted. Remove from heat.
  4. Add red and green cherries, pineapple, raisins, and nuts. Stir well.
  5. Add graham cracker crumbs. Stir really well, until all ingredients are fully combined (mixture will be very thick).
  6. Divide the mixture evenly (while still warm) into 4 prepared mini-loaf pans. Butter your fingers, press down and tightly compact the mixture into the loaf pan. When done (and mixture is tightly packed into pans), cover the pans with plastic wrap, and refrigerate for at least 12 hours. When done, remove each loaf from pan. Carefully remove aluminum foil. Garnish top of each fruitcake with half a red cherry and two halves green cherries.
  7. Slice with sharp knife into thin slices, serve and enjoy! Store fruitcakes in plastic wrap (in the refrigerator).
Recipe Notes

Each mini loaf = 6 slices. Prep time does NOT include 12 hours refrigeration necessary to solidify and firm up the fruitcake! 
If using juice cans as forms for fruitcake, butter insides very well with softened butter. No aluminum foil necessary!

Nutrition Facts
Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)
Amount Per Serving (1 slice)
Calories 363 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 208mg9%
Potassium 113mg3%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 31g34%
Protein 2g4%
Vitamin A 240IU5%
Vitamin C 1.7mg2%
Calcium 29mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!My Mom's Refrigerator Fruitcake is not THAT kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.

 

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Spiced Tea Mix

Spiced Tea Mix is perfect for gift giving during the holidays or for just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!Spiced Tea Mix is perfect for gift giving during the holidays or just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!
One of the Christmas memories I hold dear is the Spiced Tea Mix my Mom makes to give to friends and family! It’s so easy to make!

Sitting in front of our Christmas tree, enjoying the lights and ornaments, while sipping a mug of this hot, fragrant orange-cinnamon-clove spiced tea is something I always enjoy!

Christmas decorations are the perfect setting for sipping spiced tea mix by the firelight..

This recipe makes approximately 36 ounces of spiced tea mix. I filled 3 pint sized jars… 1 jar to keep, and 2 jars to give away as gifts.

I’ve heard it called “Russian Tea” before, but have NO CLUE why… Maybe people are “rushin” to drink it? (Get it? My complete fail at a joke). My apologies… Whatever you call this tea… make it. It’s delicious!

Ingredients Used To Make Spiced Tea Mix

Here are the ingredients before mixing…(Tang, Lemonade, Instant Tea, Sugar, Cinnamon and Cloves).

Dry ingredients for spiced tea mix placed in large white bowl.

Here are the ingredients for this spiced tea mix after mixing…

Spiced Tea Mix in white bowl, after combining ingredients.

Here is what the spiced tea mix looks like, once poured into jars… it looks pretty cool. The different layers of spices give each jar a unique look!

Spiced Tea Mix is placed in mason jars, for gift giving.

I enjoy giving his simple, “homemade with love”, Spiced Tea Mix as a gift to friends.

Place a simple bow on top, attach a cute gift card, and you will have a special homemade food gift for those you love!

Spiced Tea Mix in jars make a lovely gift for friends during the holidays!

But here’s how I most enjoy it… 2 Tablespoons Spiced Tea Mix, stirred into a mug of boiling water…perfect!

The mug in this photo (below) belonged to my mother-in-law and is special to me. She passed away and went to her heavenly home a few years ago. She is missed during the holidays, but she is thought of often.

She is especially thought of and missed when I enjoy a hot delicious drink (including this one), out of her old trusty coffee mug.

A delicious beverage made with spiced tea mix, in a white mug.
I really wish you could smell AND taste this delicious drink. It’s so warm with spices, and full of citrus flavor! Hope you will consider making up a batch of spiced tea mix for your family and other loved ones this holiday season!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: My Mom (years and years and years ago)

Spiced Tea Mix
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Spiced Tea Mix is perfect for gift giving during the holidays or just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!
Category: Beverage
Cuisine: American
Keyword: spiced tea mix
Servings: 62 servings (2 Tablespoons per)
Calories Per Serving: 60 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 27 ounces Tang Instant Orange Drink Powder
  • 3 oz. Powdered Lemonade Mix
  • 1 1/4 cups granulated sugar
  • 1/2 cup instant tea granules
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
Instructions
To Make The Mix:
  1. Stir all ingredients together in large bowl until completely mixed.
  2. Store spiced tea mix in covered, airtight container.

To Make Tea:
  1. Place 2 rounded Tablespoons mix into a mug of boiling water. Stir well. Enjoy!
Nutrition Facts
Spiced Tea Mix
Amount Per Serving (2 Tablespoons)
Calories 60
% Daily Value*
Potassium 2mg0%
Carbohydrates 5g2%
Sugar 5g6%
Vitamin C 1.9mg2%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spiced Tea Mix is perfect for gift giving during the holidays or just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!

 

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