Treat Yourself! 2 Over-The-Top Holiday Recipes
Kicked up Chex Mix (aka Crack Mix)
Here in Grand Rapids, there is a bar (Hopcat) that has something called “crack fries”. Not quite sure what is on these amazing fries, but they are addicting! Tons of flavor and a bit of spice make them something to drive across town for. I figured I would experiment a little with my party mix this holiday season and make myself some “crack” inspired Chex.
Here’s what you need:3 Cups Corn Chex3 Cups Rice Chex3 Cups Wheat Chex2 Cups Pretzels (I love the sticks)1 Cup Peanuts (or mixed nuts)1 Cup Sesame Sticks1 Cup Wasabi peas (optional for a nice kick!)1 Stick of butter (8 tablespoons)½ cup Sriracha2 Tablespoons Low Sodium soy sauce1 Tablespoon Worcestershire Sauce2 Tablespoons Garlic powder1 Tablespoon Seasoned Salt
Mix it Up!
Preheat oven to 250.
In a bowl, melt butter. Add all spices and sauces. Mix well.
In a large bowl combine Chex, pretzels, peanuts and sesame sticks (save wasabi peas for after baking). Slowly pour butter mixture in bowl and mix completely.
On 2 large cookie sheets, spread the mix. Cook for 1 hour, stirring every 15 minutes.
Let cool by pouring onto paper towels, then store in an airtight container. It can last for up to 2 weeks, but I’ve never seen it happen!
Enjoy your “crack”! You’ll never go back to plain Chex again.
Bailey’s Lava CakesWhenever we have a nice dinner or holiday dessert, I whip up some molten lava cakes. They are a fancy fake-out…no one realizes how simple they are to make! To kick it up an extra notch, I use Bailey’s Irish Cream in them. You can thank me later! (Also, don’t even think about the nutritious value for these…)What you’ll need:4 tablespoons unsalted butter1 tablespoon flour1/3 cup chocolate chips (I like milk or semisweet)1 egg, plus one egg yolk2 tablespoon sugar4 oz. Bailey’s Irish Cream (or Kahlua)DirectionsHeat the oven to 450. Butter two ramekins (6 oz.) and then dust with flour (DON’T skip this step, it’s essential!)In a glass bowl, place butter and chocolate and microwave in 20 second intervals, stirring until melted and smooth.Using a mixer, beat egg, yolk and sugar until thick. Add Bailey’s creamer. Finally, fold in melted chocolate mixture and flour. Beat until smooth.Divide between ramekins. Bake until edges are set, but center jiggles (8-10 minutes). Let stand and invert onto a plate. Serve right away!You can make these and store them in your fridge for up to a day. Simply bake them when it’s time for dessert!Fun toppers: powdered sugar, whipped cream, berries