Our everyday life wasn't too terribly exciting this week - precisely the way I like it! We did have the kids science fair (well, they call it STEM/STEAM night for Science Technology Engineering Art and Math) and it was lots o' fun.
We did some nail painting.
And, book reading, of course.
Now on to my family recipe! My mom's Salami Stacks and Nuts n' Bolts are the stuff of legend. They were an absolute staple for every Thanksgiving gathering. I kept up with the Salami Stack tradition, because they are my favorite and because they are easy to make. The Nuts n' Bolts required huge baking pans, garbage bags for mixing... Just a big operation that I didn't have the gumption for, especially since our holidays are just the four of us nowadays. So I put it off for many years. This year, though, I felt as if there was a resurgence in the number of recipes for Chex Mix floating around and my craving got the better of me. So, I researched a SMALLER and less hands on recipe to doctor like our family recipe. And I was successful! Here it is! (I basically followed the amounts and cook time from this recipe from Gimme Some Oven, but used different seasonings/ingredients.) I'm thinking it will be good Superbowl fare, and might just make another batch...
Nuts n' Bolts
2 cups wheat Chex cereal
2 cups rice Chex cereal
2 cups corn Chex cereal
3 cups original Bugles
2 cup Cheerios
1 cup French's fried onions
1 cup peanuts
1/3 cup canola oil
2 teaspoons seasoned salt
1/4 cup Worcestershire sauce
3/4 package of taco mix
Add cereals, Bugles, onions and peanuts to the bowl of a slow cooker.
In a separate bowl, whisk together oil and seasonings until dissolved. Stir in the Worcestershire sauce until combined.
Drizzle the sauce evenly over the top of the cereal mixture. Toss for about 1 minute, or until the mixture is evenly combined.
Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn. Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.
This weeks eats:
- Monday - Pizza
- Tuesday - Buffalo Chicken Chili in the Crock Pot (moved this Crockpot Gourmet recipe back from last week, since we decided to go out to dinner tonight)
- Wednesday - Lasagna and Big Green Salad (freezer leftovers from Christmas!)
- Thursday - Chicken with Artichokes Tomatoes and Mozzarella (an old Emeril favorite)
- Friday - Enchilada Quinoa Bake with Ground Turkey (from Pink Parsley)
- Saturday - Korean Short Ribs, Wasabi Mashed Potatoes and Asparagus Fries (Ribs recipe from Williams Sonoma and I'm trying this new recipe for the asparagus from Use Real Butter)
- Sunday - Apple, White Cheddar and Spinach Salad (from Averie Cooks)
As always, I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyers - be sure to check out all the great weekly menus!