Munchie Mix Recipe

I'm a day late. I could give you the reasons and let you know how my day went yesterday, but that would take up my entire post, and there are others with just as hectic or moreso schedules. Today is promising to be more of the same.

The Trail Mix recipe was a hit. It makes an enormous amount (over a gallon) even by my family's standards. The kids loved it. Allergy-sufferers can pick out the ingredients they cannot eat. Some of my kids will not eat nuts while others will not eat raisins. There doesn't seem to be that problem with the chocolate candies. A person visiting after snack would find bowls or baggies with the remains of unwanted mix parts. When hubby gets home, he finishes off the ones with the nuts left. It all gets eaten. Pizza toppings work the same way in my house. It sounds like an auction at dinner on pizza night.

I found the Trail Mix recipe in an e-mail I received from Taste of Home this month. I tweaked it for my family and to save costs. I used larger packages than called for in the original recipe (i.e. 19 ounce bag of M&Ms instead of 14 ounces). I purchased the raisins in a 25-ounce container and used the leftover for cinnamon-raisin bread for breakfast the next morning. Instead of the mixed nuts called for in the original recipe, I bought the same amount for less money in cashew pieces and unsalted, roasted peanuts. It saved money not to mention cut back the salt. The cashew and peanuts are what gets picked out the nut mix anyway. I deleted the granola (without raisins) called for in the original recipe. It saved money, and I forgot to make some homemade before making this. That saves time too. The mix was still good, and this is what I came up with after all my edits ...

Munchie Mix
Serving size: 3/4 cup

4-1/2 cups nuts (cashews and peanuts used)
1 package (17 ounces) raisins
1 package (19 ounces) peanut M&Ms
1 package (19 ounces) milk chocolate M&Ms
1 package (17 ounces) Honey-Nut Cheerios
1 package (13 ounces) Cheerios

Directions: In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags. Makes 5+ quarts.

Slow Cooker Chicken and Dumplings

INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.



*Note from Ranae - This is a versatile recipe. I use it as a base upon which to begin cooking. If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.

Breakfast Sandwiches

We don't eat a lot of cold cereal. Let me correct that. We do, but not as breakfast too much. I keep some candy-types jars with scoops on my counter that I try to keep filled with cereal (cheerios, sugary one & granola). I encourage a bowl as a snack more than 3 or 4 as a meal. Then there are those mornings which cereal is what's to eat.

A quick and easy breakfast I make are breakfast sandwiches. If you have a minute to spare and a microwave, you can make these. The varities are numerous too! You can create a flavor and taste of your own.



In the above picture I used Pillsbury Frozen Waffles. They came in my AngelFood Ministries box last month. I do like the slight maple flavor but have used homemade waffles and English Muffins too. I like the sandwiches open-face as the bread portion goes further.

You will need a small microwaveable plastic container for starters. I use a square one for the waffles and a round one for the English Muffins. Spray the inside of the container with non-stick cooking spray. Set aside. In another small bowl beat together one egg and about a teaspoon of milk. Pour into sprayed plastic container. Cook the egg mixture in the microwave for 50 seconds. Remove and dump out egg on to your heated waffle (I have them toasting in the toaster as I am cooking the egg). That's it!

Now other toppings I have used separate or together are sausage patties, bacon strips, slice ham, Canadian bacon, cheese (varity of flavors), tomato slices (good with Swiss cheese and ham), and salsa. Others I can think of are chili, hashbrown patty, vegetables. The possiblities can be endless as your creativity allows.

Pancakes

Pancakes are a easy and frugal meal and not just for breakfast. They are a good way to use up fruit that is getting past its prime. There are numerous flavors, only limited by creativity (and maybe what is in your pantry or refrigerator at the time).

I start with a basic mix that I make (below). It stores well as I found out one day when I tried to make a large batch. I really shouldn't have been doing math so early in the morning. I ended up with 50+ cups of pancake mix by the time I fixed my mistake. Though maybe not 50+ cups, I do try to keep a supply on mix so not to have to make it each time I want pancakes. I also put the preparation instructions on the mix container so even my kids (or hubby) can whip up some and not wake me up. Wishful thinking at least ...

Pancake Mix
2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar

To Prepare: Mix together 2 cups pancake mix, 2 eggs, 1 to 1-1/2 cups milk and 1/4 cup oil. Mix until smooth and pour on to a greased electric griddle set to 350 degrees(or skillet over medium-high). Cook until holes form on top; flip. Continue cooking until other side is done.

I can't tell you the serving amount since it varies, but a double batch will feed my family with some leftovers. I also change the recipe up by substituting whole wheat flour for a third to half of the white flour. Whole wheat pancakes are more filling so I can get away with making less.

I like to use buttermilk in place of milk in my pancakes. I even use buttermilk powder adding the powder into the mix needed and using water in place of milk. I have also used fat-free vanilla yogurt or a fat-free French vanilla creamer in addtion to either buttermilk or milk.



Various flavors I have made:
Plain
Strawberry-Banana (pictured above)
Oatmeal Banana
Bluberry
Strawberry
Peanut Butter
Apple Cinnamon
Blueberry
Whole Wheat
Chocolate Chip (yummy topped with whipped topping and mini chocolate chips)

If the fruits or berries are soft, mash or puree them before adding to the batter. I actually just use the beater to mash the bananas while I am mixing up the batter. Not only can you use up soft, past prime fruits that would be thrown away but increase the nutrient value of the pancakes as well.

The toppings are as varied as the pancake flavors themselves. My hubby likes peanut butter on his. We have use good ol' maple syrup (and other flavored syrups), whipped topping with additional fruit or even heating up jams to use as syrup.

And those leftovers ... Freeze them so a ready-to-heat and eat breakfast is on hand for those really chaotic mornings. It is easy to pop a frozen pancake in the toaster or microwave to heat up.