Snacks, Sweet Treats

Recipe—Churro Chex Mix

Churro Snack Mix

Cinco de Mayo is right around the corner and I have the perfect and fun sweet treat for you! This is a festive twist on the original Chex Muddy Buddies. The first time I made this was for a Cinco de Mayo party my son was attending and we were put on dessert duty. I instantly thought of churros but that was going to be way too much work for 20+ kids.

Churro Snack Mix

While nothing can replace the deliciousness of a freshly fried churro this snack mix certainly helps to satisfy that craving. The cereal maintains a nice crunchiness and then you have this delicious and creamy coating and a nice dusting of sugar and cinnamon. I will warn you though, it can be highly addictive! Perfect for your snacking pleasure.

Churro Snack Mix

INGREDIENTS
9 c corn Chex
1 (10 oz) bag Hershey’s cinnamon chips
1/2 c butter
1 c powdered sugar
2 tbsp cinnamon
1 c sugar

STEPS

  • Place the Chex cereal in large mixing bowl.
  • In a Ziploc bag, combine the powdered sugar and cinnamon.
  • In a microwave safe bowl, heat the cinnamon chips and butter at 50% power for one minute and stir.
  • Continue to heat at 50% power in 30 second intervals stirring in between each, until the mixture is all melted and smooth.
  • Drizzle the melted cinnamon chip mixture over the cereal and stir to coat.
  • Add the powdered sugar mixture and stir to coat.
  • Lastly, stir in the sugar until all the cereal is well coated.
  • Cover a large baking sheet or cutting board with wax paper and spread out all the coated cereal to cool.

 

Adapted from Sunny Days with My Loves.

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Brunch, Sweet Treats

Recipe—Fruit Pizza

Fruit Pizza

Easter is just around the corner! (Does that stress anyone else out? LOL) I am someone who typically has my Easter menu planned weeks in advance but if you follow me on Instagram you may have seen that last week I was gone at a conference and between that and my sons’ baseball season being in full swing, I have just been too darn busy to pull it together. So guess what I am working on today? My Easter menu!

I made this fruit pizza for Easter brunch last year and it was a total hit! It was so easy and the kids loved it! Plus, it was delicious and looked beautiful and “springy” with all the bright colors. I am thinking this one may have to make it into the rotation again this year. You basically bake a huge sugar cookie, frost it, add some fruit, and throw a glaze down over the top. Easy peasy, lemon squeezy.

What are some of your go to Easter menu items? Comment below and give me some inspiration!

Notes: You can use any fruit you want. For mine I went with kiwis, blueberries, raspberries, strawberries, and a can of mandarin slices. Got almost all the colors of the rainbow in there! Also, this recipe will hold up for a few days in the fridge so don’t hesitate to make it a day in advance. 

INGREDIENTS
16.5 oz package refrigerated sugar cookie dough
8 oz package cream cheese, softened
1/4 c sugar
1/2 tsp vanilla
assorted fruit, washed, chopped, and dried off
1/4 c apricot preserves (large chunks of fruit removed)

STEPS

  • Preheat oven to 375º.
  • Line a 12” round pizza pan with parchment paper or cover with cooking spray. (If you don’t own a 12” pizza pan they sell disposable foil ones at the store that are great, or you can always just use a regular baking sheet and shape the dough into a large circle. I just find the pizza pan helps maintain a perfect circle.)
  • Crumble the cookie dough over the lined pizza pan and press the  dough down in an even layer to completely cover the bottom of the pan.
  • Bake for 12–13 minutes.
  • Remove the cookie from oven and allow to cool completely.
  • In a  mixing bowl, beat together cream cheese, sugar, and vanilla until nice and fluffy.
  • Spread the cream cheese frosting evenly over the cookie crust.
  • Top the frosted cookie with fruit. You can place it randomly or in a fun circular pattern. (Kids will have fun with this part!)
  • In a small bowl whisk together the apricot preserves with one tablespoon of water.
  • Brush the apricot mixture over the entire dish.
    Refrigerate for 2 hours.
  • Serve and enjoy!