NEW OBSESSION WITH CHEX MIX

Okay I got this off the CHEX CEREAL WEBSITE.  IT IS AMAZING.

Chex® Pumpkin Pie Crunch

Butter, brown sugar and spice make a sweet and crunchy cereal mix. Prep Time:15 min Start to Finish:15 min Makes:16 servings (1/2 cup each)  75 ratings

Do-Ahead

To ease the load of last-minute prep, make the mix up to 2 weeks ahead and store in an airtight container.

1/4	cup brown sugar
1	tablespoon pumpkin pie spice
1/4	cup butter
2	teaspoons vanilla
2	cups Cinnamon Chex® cereal
2	cups Wheat Chex® cereal
2	cups Honey Nut Chex® cereal
8	oz pecans

1.	In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.	Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

1 Serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 7g); Protein 2g % Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron30% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

Baked Pasta with Roasted Peppers and Zucchini

Baked Pasta with Roasted Peppers and Zucchini

About 4 Servings

Ingredients:

• 2 small zucchinis, grated
• About 1½ whole red peppers worths of roasted pepper (mine came in a jar soaked inoil, drained)
• 1 medium sized onion, diced
• 1 small head of garlic, peeled & finely chopped
• (14 oz) crushed/whole tomatoes in a can
• 2½ cups of penne pasta 
• 1 tbsp  Italian Herbs
• Black pepper
• Salt to taste
• ¾ cup shredded cheese (I used a mix of mozzarella, romano and parmesan)
• Fresh parsley for garnish *optional*

1. Peel onion and garlic. Dice onion and finely chop garlic. Set aside

.2. Roughly grate zucchinis. I used a food processor with a grater disc to do mine. You want the zucchinis to be quite coarsely grated. I find the juice from zucchinis is likely to ooze out if they were grated finely. You don’t want that.

3. Blend the canned tomato with roasted pepper until silky smooth. Set aside.

NO BAKES!

No posts have been done FOREVER!  I know this one is lame, but I miss you two girls :)

No bake cookies.. I have been craving for wayyyyy tooo long!

No Bake Cookies... no PB (due to not having any cheap kind to add in)

2 C white sugar
1/2 C butter
1/2 C milk
3 T cocoa
3 C oats
1 t Vanilla

1. Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly.
2. Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.