Fall Harvest Chex mix

Our favorite time of year is here! Cooler temperatures, Halloween, Turkey and the big guy dressed in red! Even with the loss of an hour of day light we still enjoy the outdoors the most. Summer time takes us to the water and the fall time takes us to the farm. Check out my other blog; Just me to see how our Halloween was. Anyway, digressing there....

Holiday season seems to start earlier and earlier every year, or the years just go by faster and faster. Starting with Halloween, we love to spook out the house and get ready to scare the kiddies, I also love making lots of sweets. They are easy to do and I always have something to take to a party or to pull out for our weekend bonfires. This chex mix is a good mix of sweet and salty.

The recipe makes 3-4 gallon size zip bags! Please comment and tell me what your favorite Chex mix is. I love seeing all the different varieties and getting great ideas for my next batch!

Sweet & Salty Chex mix

• 1 box Honey Nut Chex
• Any type of nut; I used sliced Almonds for this batch
• Stick pretzels
• Chocolate M&Ms
• Chocolate covers raisins
• White Candy coating 

Start by mixing the dry ingredients. I used 2 really big bowls.

You will need a large surface to lay out the chex mix to dry. I have a flat surface oven so I lay out parchment paper to cover the stove.

Heat up the candy coating per the directions on the package. The coasting I used took approximately 3 min. to heat in the microwave.

Once fully melted, evenly divide the coating between the 2 bowls and coat well. Then pour out over your surface for drying. The mix will be completely dry in 1/2 hour. Then break apart and store in air tight containers. I use gallon size zip bags for my storing,  

Drip Beef!

First off; Sorry for the delay in posting. It has been a busy month. We are enjoying the cooler weather and outside on the farm more. This means i can create more crock pot meals so that i can spend more time outside enjoying nature. I have lots to post to my other blog, Just Me so check it out.

This is a favorite from one of my favorite bloggers and Food Network personalities, Ree Drummond. I found this recipe on her blog, The Pioneer Woman  and have made it multiple times for my family. The recipe is here.

As the weather gets cooler I start using my crock pot more. This is a recipe with a short list of ingredients. It is so easy to put together, you throw all the ingredients in  the crock and forget about it for 6-8 hours. I love the way it smells through the house.

You can put this beef on just about anything you like. I love as a sandwich; add some provolone cheese. Use the dripping from the crock pot as a dipper..mmm..mmm good! I decided this Sunday I would make some of my home made mac & cheese and some Texas toast to finish off this dish. Below are both recipes for your enjoyment.

 Drip Beef

• 2-3lb. Chuck Roast 
• 1 Can of beef consomme OR beef broth
• 1 jar of pepperoncinis
• 2-3TB Italian Seasonings
• Water

Putting this together is not really a exact science. I might use a little more or less of each ingredient. It just depends on the size of the Chuck roast I find. Most cases I use a 3lb chuck; which fits very nicely in my crock. 

Put your chuck in the crock then pour the consomme or broth over the meat. Next add some water. I fill the can about 1/2 way and pour over the beef. Then add half the jar of pepperoncinis and then sprinkle with the Italian seasons. 

Cook on low for 6-8 hours. You'll know when it is done, it will pull apart easily and the stems of the pepperoncinis will fall off the pepper. This alone is delicious! Put on rice or make tacos with it. YUM!

This Sunday I decided to go overboard; just a little and serve it on home made Mac & Cheese and Texas toast. Well, not really Texas toast. I took a loaf of Italian bread and sliced it thick like Texas toast and toasted it in the over with some butter and garlic seasons. 

My Mac & Cheese

• 2 1/2 cups of uncooked elbow macaroni
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/2 t salt
• 1/2 t of pepper
• 3 cup milk 
• 5 cups shredded sharp cheddar cheese - divided
• 2 Tb of Worcestershire sauce
• 1/2 paprika

Preheat the oven to 350 and cook the pasta according to package directions.

In a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.  This recipe makes enough to feed 8 easily.