Recipe: Grandma B's Cereal Snacks

Peanut Butter Cereal Snacks (Image Source: Molly Morgan)

This snack mix recipe is a family classic! Our grandma would always make this snack mix for family gatherings, vacations, and the holidays. My aunts and cousins continue to carry on the tradition of making this delicious snack mix for all family gatherings! I hope you enjoy this recipe as much as our family does!

Switching It Up Tips:

• Change up the cereals in the recipe to your preference! For example, traditionally Kellogg’s® Crispix® cereal was used although it has become hard to find at the grocery store, so instead, I have been replacing it with Wheat Chex™.

• Switch up the butter for a plant-based alternative if you wish.

• Mix-up the type of peanut butter you use. For example, this year, I used extra delicious Thai Spice peanut butter from Cheryl’s Nut Butter!

  What I love about Cheryl’s Nut Butters is that they all have minimal ingredients and even the traditional peanut butter is absolutely delicious. Plus Cheryl’s has 30ish varieties of Peanut, Almond, Pistachio, Cashew, and Sunflower Butter - including everything from plain to sweet to savory.

  Click here to shop Cheryl’s Nut Butters and use the code MOLLY10 at checkout for 10% off (which can be combined with every day specials posted on the website).

Disclosure: Samples of Cheryl’s Nut Butters were provided to me!

Grandma B’s Cereal Snacks

Yield: 1 Pan (9” x 13”)

Ingredients:
3 cups mini pretzels (Tip: square or round pretzels work great!)
2 cups Cheerios™
2 cups Rice Chex™
2 cups Wheat Chex™
2 cups Kix®
1 cup dry roasted and salted peanuts
1/2 cup butter or butter substitute
8 oz creamy peanut butter (E.g. Cheryl’s Thai Spice Peanut Nut Butter)
1/2 tablespoon garlic powder
1 tablespoon Worcestershire sauce (or liquid aminos)

Directions:

1. Preheat the oven to 250 degrees Fahrenheit.

2. In a 9” x 13” pan add the pretzels, Cheerios™, Rice Chex™, Wheat Chex™, Kix®, and peanuts. Gently stir to combine.

3. In a medium saucepan combine the butter (or butter substitute), peanut butter, garlic powder, and Worcestershire sauce. Cook the mixture over medium heat, stirring throughout. Continue until the butter is melted and the mixture is creamy and smooth.

4. Pour the peanut butter sauce mixture over the cereal and gently stir to combine.

5. Bake for one hour. Throughout the baking time at about 20-minute intervals, gently stir the mixture to ensure the cereal mixture is evenly coated with the sauce mixture. Remove from the over, cool and store in air-tight containers.

#MakeMilkMoments and Holiday Memories

This blog post is in partnership with American Dairy Association North East.

Hot Cocoa Board (Image: Molly Morgan)

This is the season for the holiday memories and while this year will be different in many ways, it is a perfect time to revamp favorite traditions and build new holiday memories. A holiday tradition at our house is enjoying a glass of creamy cocoa during celebrations, especially to warm up after playing in the cold.

THE TRADITION

I always have the staples on hand to make a glass of hot cocoa! In fact, I’m not sure the last time I bought a cocoa mix? We always make our own using one of our grandma’s tried and true recipes and it is really quick and easy to make. I really love coming in a few minutes ahead of everyone to get the hot cocoa ready while they finish playing in the snow. One thing I love about the nostaglia of hot cocoa is that making it with milk delivers not only creaminess but nine essential nutrients, including: calcium, protein, B vitamins, and vitamin D. Here is the classic recipe that we enjoy every winter.

Classic Hot Cocoa (Image source: iStock)

Classic Hot Cocoa
Serves 1

Ingredients:
1 cup milk
2 tablespoons cocoa powder
2 - 3 teaspoons sugar
pinch of salt

Directions:

1. In a small to medium pan (depending on how many servings you are making, warm the milk. Then whisk in cocoa powder, sugar, and salt.

2. Continue to whisk until smooth and chocolatey. Serve with any toppings you or your family desire!

HOT COCOA BOARD

This year to build on the hot cocoa tradition and make new memories, I have gathered supplies to create cocoa boards (See example pictured above) with goodies to stir into the cocoa and enjoy along with it.

What is fun about this is you can switch up what you serve on the board from time to time, and everyone in the family gets to make their own personal cup just the way they like it! While we look for ways to enjoy this extra time indoors together, a hot cocoa board is a new way to mix it up.

Here are some of the goodies that I have picked up to serve on the cocoa board: yogurt covered snowflake shaped pretzels, peppermint puff candies, peppermint sicks, peppermint granola bark, cookie sticks, graham cracker squares, chocolate nonpareils, wafer cookies, and remember the star of the platter - warm milk!

You can adjust what you add to the board depending on how many are enjoying the cocoa and what yo uhave on hand if trips to the store are limited! If time permits, bake your favorite homemade cookies for milk dunking.

COCOA BOMB

With the explosion of the cocoa bomb, I had to check this out! I do have to say that the really fun part about these is that it makes hot cocoa even easier because you can make the cocoa bombs ahead of time. Or even easier still - you can purchase them, if you can find them! To enjoy the hot cocoa bomb, all you have to do is place it in a mug and pour in warm milk - watch the ball disolve into a mug of creamy hot chocolate.

I can definitley see cocoa bombs becoming a new staple and winter tradition at our house. Of course, you can serve up the cocoa bombs with the cocoa board goodies too!

Wishing you and yours a wonderful holiday season during this crazy time! And hope you can make your own milk moments to create new holiday memories with your family.

WHAT ARE YOUR MILK MOMENTS? SHARE THEM AND ENTER TO WIN PRIZES, INCLUDING A GRAND PRIZE OF $500, SEE THE DETAILS BELOW.

ENTER TO WIN: From now through January 3, 2021, post a special “milk moment” photo, video or short description on Twitter or Instagram highlighting your their family enjoys milk. Include the hashtag #MakeMilkMoments and American Dairy Association North East’s Twitter or Instagram handle, @AmericanDairyNE. The winning entry will receive a grand prize of $500 plus a nostalgic gift basket complete with classic board games, an instant camera, and more. For more information, visit AmericanDairy.com/makemilkmoments .

Whole Grain Cinnamon Buns

Delicious baked goods are fun to enjoy, especially around holiday times! One of my favorite baking tips is to swap out all-purpose flour and move in whole wheat pastry flour. It is an easy swap that works seamlessly in MOST recipes. Use it cup for cup to move it into any baking recipe.

I do typically serve the cinnamon buns topped with cream cheese frosting but to show off how great whole grain treats can be, I wanted to show them without the frosting! See the recipes below. Happy baking and enjoy!!

Whole Grain Cinnamon Buns

Whole Grain Cinnamon Buns

Serves 12

INGREDIENTS - DOUGH:
1 cup lukewarm milk
2 large eggs, at room temperature
1/3 cup unsalted butter, softened (not melted)
4 1/2 cups Bob’s Red Mill Whole Wheat Pastry Flour
1 3/4 teaspoons salt
1/2 cup granulated sugar
2 1/2 teaspoons instant yeast, active dry yeast, or one 1/4-ounce packet of Platinum Yeast from Red Star

INGREDIENTS - FILLING:
1/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
3 tablespoons ground cinnamon

INGREDIENTS - ICING:
1/3 cup light cream cheese, softened
1/4 cup unsalted butter, softened (not melted)
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Combine and knead all of the dough ingredients — by hand or use an electric mixer with a dough beater.

2. Prepare a large bowl with pan spray. Then transfer the dough to the large bowl and cover the bowl. Allow the dough to double (about 1 to 2 hours).

3. Transfer the dough to a lightly floured working surface and roll the dough into a large rectangle (about 16" x 21").

4. Evenly spread the butter on the dough. In a small bowl mix the brown sugar and cinnamon and then spread evenly over the dough.

5. Begin with the width of the dough and roll into a log, gently tugging at the dough as you go. Then cut it into 12 slices.

6. Preheat the oven to 400 degrees F. Prepare a 9 x 13-inch pan with pan spray. Place the cut rolls into the pan and let them rise until they are doubled, about 30 minutes. Then bake for 15 - 17 minutes or until they are golden brown.

7. For the icing: combine all the icing ingredients in a bowl and mix until the frosting is soft and fluffy. Spread with the frosting while they are warm or keep on the side to serve later.

Baba Ganoush Dip

Baba Ganoush - Creamy Eggplant Dip

Baba Ganoush is a classic Mediterranean dish that is creamy and delicious! It’s a perfect dip to serve with sliced veggies and pita bread. Enjoy the recipe!

Baba Ganoush
Serves 4 - 6

Ingredients:
1 large eggplant, cut into 1/4-inch slices
2 teaspoons (10 ml) sea salt, divided
1 teaspoon (5 ml) olive oil
1 teaspoon (5 ml) garlic, minced
2 tablespoons (60 ml) lemon juice
1 tablespoon (30 ml) tahini (sesame seeds paste)

Directions:

1. Preheat oven to 425 degrees F/220 degrees C and position a rack at the top of the oven.

2. Arrange the eggplant on a baking sheet and sprinkle with one teaspoon of sea salt. Let sit for about 10 minutes and then lightly pat dry with a paper towel.

3. Drizzle the eggplant lightly with olive oil and roast for 10 minutes, until the eggplant is softened and golden brown. Let the eggplant cool and then peel of skins off (skin should come off easily).

4. In a food processor add the roasted eggplant with the remaining ingredients and blend until the mixture is creamy and smooth.

To serve: top the Baba Ganoush with a drizzle of olive oil and serve with sliced vegetables, warmed whole grain pita bread, or whole grain crisps.

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