I love making trail mix, simple trail mix – no baking, no real “recipe”. I just open up my pantry and start throwing stuff into a gallon size plastic bag, which I find the easiest way to thoroughly mix and transport trail mix without dirtying up multiple bowl/containers (and yes, I do re-use bags). Then I can take it with me for breakfast on the go or a handy snack throughout the day. Not completely good for me, but hey, it’s better than a Snickers! Below is the most common mix of things I can usually find in my pantry.
Basic Trail Mix-
Cheerios (I prefer Honey Nut)
Peanuts (usually dry roasted, lightly salted)
Semi-sweet Chocolate Chips
When I come up with new mixes I’ll post more suggestions. What do you like to put in your trail mix?
I am stuffed with all my Thanksgiving favorites and I’ve been getting my etsy and artfire shops ready for the big weekend sale. Check them out and take advantage of free shipping anywhere on everything in both stores! Meanwhile I am hiding from the random Thanksgiving thunderstorm, good thing we went for our walk earlier! I thought I’d share my favorite holiday recipe; in our house it wouldn’t be Thanksgiving without it!
CRANBERRY APPLE CASSEROLE
3 apples (usually we use red delicious, this year we tried gala and I don’t think the cooked casserole tasted much different but I nibble while I cook and these were tastier uncooked than the red delicious!)
1 bag cranberries (fresh or frozen)
3/4 c. sugar (the recipe calls for 1/2 but we always use more)
for the topping-
1 stick margarine or butter, melted
1 c. oatmeal
1/2 c. brown sugar
1/2 c. pecan bits
Chop the apples and mix them with the cranberries and sugar in a large baking dish. Usually we mix the sugar with the apples as we chop them as this helps to prevent browning. In a separate bowl, mix melted margarine, oatmeal, brown sugar, and pecans (you may want to break them into smaller pieces if they are too large). We prefer to use a large, shallow baking dish, and up the topping ingredients to 1 1/2 sticks butter, 1 1/2 c. oatmeal, 3/4 c. brown sugar and 1/2 c. pecans (that’s just how they come). Bake at 325 for 45 minutes. If the casserole is very liquidy, you may have to cook it a bit longer, but if you have leftovers they will soak up the remaining juice nicely. By the way, be very careful transporting this dish because it stains! (yes, that’s experience speaking)
By the way, you can now follow RippingItDown on twitter too!