There is nothing that embodies the holidays more than hot chocolate! Well, maybe Santa Clause… but you get the point! You can’t get anymore classic than a good ole cup of steamy hot cocoa! Add in some peppermints and a few marshmallows, and you got yourself a cup of Christmas!
While hot chocolate may be the ultimate holiday drink, muddy buddies are the classic party snack! So, why not put the two together? And after you taste this combo, you will wonder why you’ve not thought of it before! Here’s how to make it…
First, mix the Chex cereal and 1 cup of the mini marshmallows together in a bowl.
Next, heat the chocolate and butter in the microwave until completely melted.
Pour the melted chocolate over the cereal mixture.
Mix until the cereal is completely coated in chocolate
Next, put the mixture into a tubberware, ziploc bag, or any other enclosed container that can be shaken.
Add the cocoa mix and the crushed peppermints to the container and SHAKE SHAKE SHAKE!
Shake until the powder is covering all of the cereal
Lastly, add in all the remaining marshmallows and Enjoy!
Keep in a sealed container for up to a week!
These make the PERFECT party snack! They also work well for small gifts. Just put them in a cute bag with a gift card and voila! You have the cutest and yummiest Christmas gift for your co-workers and friends!
Serving Size: 12 servings
Prep Time: 15 min
Total Time: 15 min
3 Cups Chex cereal ( I did corn)
1 1/2 Cup mini marshmallows
1/2 Cup melted semi-sweet chocolate
2 Packets of hot chocolate mix
1/2 Cup crushed peppermints
Mix the cereal and 1 cup marshmallows together
Melt the chocolate and butter and mix into the cereal
Put the cereal into an enclosed container and add in the cocoa and peppermint
These Classic Jalapeño Poppers are cheesy and creamy with a hint of spice! They are perfect as an appetizer, side dish, or for anything else you can think of!
How To Make:
To begin, preheat your oven to 400 Fahrenheit.
Next, take your jalapeño peppers and cut off the top stem.
Slice them long ways (vertically) into either halves or fourths, depending on the size of your peppers. (remember they will shrink a tiny bit in the oven)
Remove all of the seeds from the halved peppers. (If you would like them EXTRA spicy then feel free to keep a few in!)
Next, in a large bowl mix together the cream cheese, Parmesan cheese, and spices.
Fill each pepper with the mixture. (I filled each one with about a tbsp.)
wrap your uncooked (or cooked) bacon around each pepper, securing it with a toothpick if necessary.
Line a baking sheet with aluminum foil or parchment paper and place the peppers on.
Bake around 12-20 min, just until the bacon is crispy, the peppers have softened, and the cream cheese mixture is a bit golden.
Let cool and enjoy!
The spice level of this dish depends on your peppers. Some jalapeños are more spicy than others. It is just the luck of the draw! If you wish to make it more spicy, than feel free to keep some seeds in or add a Tbsp of hot sauce or cayenne into the cream cheese mixture before baking.
Classic Jalapeño Poppers
Serving size: 10
Prep Time: 15 min
Total Time: 20 ish min
5 Whole Jalapeños
1 8oz Block of Cream Cheese
1/2 Cup Parmesan Cheese
1 Box of Uncooked Bacon
1/2 Tbsp Garlic powder
Salt and pepper (to taste)
Preheat oven to 400F
Slice jalapeños and remove seeds
Mix cream cheese, Parmesan, and spices together
Fill each jalapeño with the mixture
Wrap the bacon around filled peppers and hold in place with a toothpick if necessary
Is it just me or does it feel like the seasonal holidays often go by in a blur? I feel like I am rushing to get everything done! From Halloween to Thanksgiving, Christmas then straight into the new year, it is exhausting! I feel as if I don’t give the holidays my full attention, as I am always looking ahead to the next one. But this year, I am determined to not overlook a single one! So, since Thanksgiving is the next one, I have been collecting gluten free recipes to put on the table! That is where this Pumpkin Cheesecake dip comes into play.
The Possibilities are endless…
There are so many ways to use this dip! Of course, you can do the most obvious and dip it into your favorite gluten-free graham crackers or cookies or get creative and dip with apples and pineapple!
Serving Size: 10 snackers
Prep Time: 5 min
Total Time: 5 min
1/3 Cup of Pumpkin
1 8oz Block of Cream Cheese
1 Cup Cool Whip
2 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
(optional) 1/3 Cup Gluten Free Graham Craker Crumbs
With an electric mixer (or hand beater) mix together pumpkin, cream cheese, and spices until blended and smooth
Next fold in cool whip and graham cracker is desired
Refrigerate until ready to enjoy!
Did you make this recipe? If so then let me know! Tag me on Instagram at..
The holidays are my favorite time of year! Between Thanksgiving, Christmas, and New Years, there is never a dull moment. One of my favorite parts about the season is all of the traditions. Every year my family does the same thing, and every year I fall in love with it all over again. One tradition we have is setting up the Christmas tree on Thanksgiving night, while watching Elf! It never gets old!
Another tradition my family has is making Spiced Cranberry Tea. It is a secret family recipe passed down from 4 generations, so you know its good! My grandmother will always make a big pot of it and give it to us, but then we would have to wait until she made another one. You have not seen chaos until you have lived in my house when there is only one container of cranberry tea for the 4 of us! Lets just say, we get serious… but this year my grandmother finally passed down the coveted recipe so I could share it with you guys!
This tea is made in a big batch, but trust me it goes fast!
1 Gallon of Water
6 Regular Black Teabags
3 Cinnamon Sticks
3 Tsp Whole Cloves
1 Cup Sugar
1 6oz. Box of Strawberry Gelatin
32oz. Cranberry Juice
32oz. Apple Juice
6oz. Frozen Orange Juice (no pulp)
3 oz. Frozen Lemonade (no pulp)
Bring water to a boil in a big pot
Once boiling, turn off heat and seep the tea bags for 6 minutes
Soak cinnamon sticks and cloves in the tea for 30 minutes
Remove the spices and stir in the sugar and gelatin until dissolved
Is it just me, or do you feel like Thanksgiving is often overlooked? I mean between Halloween, Christmas, and New Years, there is barely enough time to breathe, let alone decorate your house with turkeys! I guess that is why the holidays, although being the most magical and heartwarming time of year, are also the most stressful!
You must try to understand my shock when I finally looked up and realized that the Fall foods were rapidly leaving the shelves, being replaced by gingerbread, eggnog, and everything spiced. So as you could probably guess, I rushed to the store to buy a can pumpkin puree, determined to finish this season off with a bang!
There isn’t another sauce out there that embodies the taste of Fall quite like this pumpkin alfredo! With its creamy base and Pumpkin-y notes, you will be wishing it was Fall all year round!
1 TBS Salted Butter
1 TBS Minced Garlic
1/3 Cup Pumpkin Puree
1 Cup Half and Half
1/4 Cup Parmesan Cheese
2-4 TBS Pasta Water
After you have cooked your pasta noodles, set aside a little bit of pasta water
Sautee butter and garlic in a skillet on low heat until fragrant
Add in the pumpkin puree and half and half (make sure to frequently stir)
Once that is combined, add in your Parmesan cheese (keep stirring)
Once that has completely incorporated, start to add in the pasta water (or plain water) until you reach your desired consistency. and simmer on low until fully incorporated
Mix your pumpkin sauce with pasta for a delicious Fall themed meal
Did you try it? Tag me on Instagram so I can see all of your amazing creations!
Raise a hand if you have ever tried making a gluten-free dessert and failed miserably! My two hands are held up high! It is no secret that gluten-free baking can be a challenge. Gluten is a very important aspect of baking. It is what gives goods their texture and elasticity. Think of your favorite piece of bread… warm, fluffy, chewy… that is the result of all the gluten found in the flour. That is why most gluten free baked goods have a gummy texture. All of this to say that gluten-free baking is evidently harder than if you were to just use normal flour. Finding that perfect texture to resemble your favorite desserts is a bit more time consuming, but never fear! I have gone through all the trouble for you and created this masterpiece! My favorite multi-purpose pie crust (gluten free of course) is easy to make and really elevates any recipe. Don;t believe me? Try it for yourself!!
Tips for making the perfect dough..
1) COLD COLD COLD
If I didn’t make it clear enough… cold! One of the main reasons why this crust turns out so amazing is that my ingredients and dough are cold! One of the hardest parts about rolling out gluten-free dough is that it falls apart. Since there is no gluten to hold it together, most dough can’t be thinly rolled (which is essential for pies, galletes, and much more)! When you have cold ingredients it comes together much easier, and is much more manageable than if they are warm. Make sure your butter and water are extremely cold, the colder the better.
2) Use a food processor
Although this is not necessary, it makes all the difference! Not only does it cut the prep time immensely, it creates a much better quality dough. When you knead it by hand, your body heat affects the temperature (remember COLD COLD COLD). The dough will come together in a ball all by itself when you pulse it in the processor, which saves so much time! If you do not have one, then you can just knead by hand. Just make sure to put the dough back in the freezer afterward until it is super cold!
SWEET OR SAVORY??
Since this dough ismulti-purposeful, you can make it sweet or savory! It works well for both! I use the sweet one for pies, galettes, and crumble toppings. And I use the savory one for chicken-pot-pie and other things of that sort! Just add the following ingredients to your dough to customize your crust!
It’s back-to-school time, and we all know what that means… on-the-go breakfasts!
“I don’t have time for breakfast!” Is this ringing a bell?! With everyone going back to work and school, breakfast can be put on the back burner. It is hard to find the time to make a balanced breakfast every morning, am I right? Never fear!! These egg muffins are delicious, filling, low cal, and lots of other delicious adjectives!They are the perfect meal prep breakfast and can be stored up to 5 days in the fridge or 2 weeks in the freezer!
Classic Egg Muffins
Serving: 12 muffins
Prep Time: less than 10 min
Total time: 30 min
16 oz liquid egg whites
3 cups chopped spinach
1 package of cherry tomatoes
1 cup shredded cheese
Pre-heat oven to 350 F and grease a muffin tin to prevent sticking
Cut your cherry tomatoes into halves and start the assembly process
Start by adding a mix of spinach and tomatoes to each tin until 3/4 full
Next, pour in liquid egg whites until almost full and sprinkle with cheese
Bake at 350 F for 20-25 min
Let cool and enjoy!!
There are a million different flavor combos you could use for this recipe… here are a few of my favorites!!
Ham and cheese
Pizza (cheese, pepperoni, marinara)
Greek (ham, feta, tomatoes, olives)
Tag me @wheatisforwimps on Instagram to see all of your amazing variations!!