Fall Snack Mix

 

I have made this on repeat for the past 2 months. 

Literally. 

If you have seen me or had me deliver anything to you, theres a 99.9% chance you got a bag of this stuff. 

It's easy. 

It's delicious.

It makes A LOT. 

It's pretty and fun to share. :)

It's a hit with the kids and the adults. #winning

First, you're gonna mix together the Rice Chex cereal, mini pretzels, and Bugles in a large bowl. After making the melted butter, brown sugar, vanilla mixture, pour it over the bowl slowly. I like to pour a little, mix a little, pour a little, mix a little......and repeat until it's nice and covered in the yummy butter sauce. Once mixed together, cover two sheet pans with parchment paper and spread out the mixture between both of the pans. Pop them in the oven at 275 degrees for 45 minutes, stirring the mixtures every 15 minutes. 

After they've had a few minutes to cool down, mix in the candy corn, Reese's pieces, and caramel popcorn. It's ready to be bagged up for treats or thrown into a big bowl for a crowd!

Our favorite festive snack bowl for Halloween :) 

You can also add in the candy corn pumpkins to the mix if you're a big fan of candy corn! One year, I was able to find football shaped pretzels which was super fun for football games. However you make it, you're gonna love it! 

Original recipe from One Little Project.

Fall Snack Mix

Sauce:

3/4 cup butter, melted (1 1/2 sticks)

3/4 cup brown sugar

2 tbsp. vanilla

Mix:

1 box Rice Chex mix (12 oz.)

1 bag Bugles (7 oz.)

4 cups mini pretzels

1 box Crunch n Munch caramel popcorn (6 oz.)

1 cup candy corn

1 cup Reese's pieces

Instructions:

• Preheat the oven to 275°F.
• Melt the butter on the stovetop. Add the brown sugar and vanilla extract and whisk well until combined and dissolved.
• In a VERY large bowl, add the Chex cereal, pretzels and Bugles.
• Pour the sauce over the cereal mixture and toss gently until evenly coated.
• Line two large baking sheets with parchment paper. Divide mixture on the two baking sheets and spread in even layers.
• Bake for 45 minutes, stirring every 15 minutes.
• Remove from the oven and allow it to cool. Sprinkle on the candy corn, popcorn, and Reese's Pieces.

Easy Egg Salad

 In August, my husband and I started 21 Day Fix by Beachbody for the first time. Neither one of us had ever done a program like this before, so it was quite an adjustment that first week to figure out what food would look like to us from then on. 

I found this post about 21 Day Fix Egg Salad on Pinterest when looking for recipes, and thought it would be simple enough for me to try, ha! After a few adjustments, it's become one of my weekly staples! We usually hard boil several eggs at the beginning of the week to use for this or salads, so it's really easy to grab one out of the fridge to whip up quickly. If you're a fan of deviled eggs, you're gonna love this one!

1. Mash up one hard boiled egg with a fork in a bowl.

2. Mix in 1 tsp. mayo and 1/2 tsp. mustard. Add in salt and pepper to taste.

3. I like my egg salad on toast :)

4. Spread evenly

5. Sprinkle a little bit of paprika on top for added flavor! (and pretty color)

This pairs well with a side of fruit. My go-to is usually grapes or strawberries!

Breakfast, snack, lunch....there's really not a bad time to enjoy this. 

Not only does it taste great, but I also love how I can fix it quickly while the baby is having her food in the high chair. Low prep, few ingredients, less dishes. I usually just eat mine on a paper towel while standing at the kitchen counter, ha! My husband will eat this as a sandwich if he packs it for lunch (you might want to double the recipe if you make it as a sandwich!). 

Easy Egg Salad 

21 Day Fix containers: 1/2 red, 1 tsp. (if on toast, add 1 yellow)

This is for a single serving!

Ingredients:

• 1 hard boiled egg
• 1 tsp. mayo
• 1/2 tsp. mustard
• salt and pepper to taste

1. Mash up one hard boiled egg with a fork in a bowl.

2. Mix in 1 tsp. mayo and 1/2 tsp. mustard. Add in salt and pepper to taste.

3. Spread on toast or sandwich bread and sprinkle with paprika.

This recipe can be easily doubled for a sandwich!