We made some Chex Mix at TheHouseAtTheLake. It is the prefect Summer Snack. Even though the house SMELLS like Christmas, it is an easy snack to make and store, and even nutritious
You’ll have to go to the store and gather up ingredients. The Cereal (you can also use Crispix), Nuts, Pretzels, and maybe small crackers.
My mom always uses mixed nuts but I like only peanuts and cashews. You’ll also need butter or even coconut oil and the spice mix packet (that I use) or the real spices….Worcestershire Sauce, Garlic Powder and Seasoning Salt. We also use the BIGGEST disposable Foil Pan we can find.
Read the directions on the box. Add what you like. Mix it up. Serve it to your family. Eat it yourself in Bed. Give it Away. But Make It!
I like to think up names for my homemade jams like the made-up names for the Pies in the movie Waitress.
Today’s Jam is RhubarbCran. I used 1/2 fresh and 1/2 frozen Rhubarb, a bag of frozen Cranberries I’ve been saving all winter, and about 4 plums I had on hand.
I also used Pomona’s Pectin, a product that uses less sugar in order to get the Jam to “jell”. I’m all for less sugar…..and with BOTH Rhubarb and Cranberries, you KNOW this one is TART!
I followed the recipe exactly, except for adding the additional plums. This was my first time using this kind of pectin, and it is a whole different method that you have ever seen before. It is neither hard or complicated, just different. Read the directions, study the website, and order the book – Preserving With Pomona’s Pectin.
I mixed it up in my Calphalon Unison Nonstick Dutch Oven and it had to simmer several minutes so the fruit could get soft. I could watch right thru the glass lid! It did not scorch and nothing stuck to the pan.
Making Jam and Waterbath Canning look complicated, but they are NOT. Clear the Decks in your kitchen, study the recipe several times, and have everything ready…and you’ll do fine!
This jam was Tart and tasted like Rhubarb with a slight cranberry hint. I loved it!
Waitress (film) (Photo credit: Wikipedia)
These brownies from Cooks Illustrated were pretty darn good! A little more work than a box mix, but I had everything on hand.
You have to make a sling in the pan in order to remove the baked brownie and let it cool. The brownie is very gooey and not cakey at all.
I made the sling out of Parchment Paper. The instructions say to use foil. I don’t agree with using foil……
I used a combination of Penzy’s cocoa and Trader Joe’s Bittersweet Chocolate coins. Also, farm eggs make all the difference.
Instead of a whisk, I used a vintage egg beater I recently got from Dan’s grandma’s kitchen. It works like it is brand new. She took good care of her kitchen tools.
I baked it in my 13X9 Pyrex Pan. It makes a LOT of Chewy Brownies!
The recipe for these Chewy Brownies is here at Cooks Illustrated. It is a subscription website, so I don’t know how to post the recipe!