Saturday, October 16, 2010
From Cupboard to Cupboard Weekend Challenge #4
Now for the Challenge this week, I have made this just basic. I didn't even add in the nuts that the recipe called for because my little family isn't all fans of pecans. So, I thought it would be fun to change it up a bit. I added about a 1/4 cup of the cute fall M&M's. It added just enough color for me and of course, chocolate! But, the challenge is for you to change it up to your liking. The recipe is extremely simple and takes about 10-15 minutes from start to finish. So easy! I can think of so many different things that could be added to add color, texture, etc. So, what are you going to add? Add what you like, change it up, or just follow the recipe exactly... but whatever you do, make sure you post the recipe on your blog and link your blog here by going to the linky below this post. Make sure you put my challenge button on your blog to let people know where to come! I can't wait to see what you all come up with!
Chex Pumpkin Pie Crunch
original recipe from TOH Cooking School 2010
adapted by From Cupboard to Cupboard
1/4 cup brown sugar
1 Tbsp pumpkin pie spice
1/4 cup butter
2 tsp vanilla
2 c Cinnamon Chex
2 c Wheat Chex
2 c Honey Nut Chex
8 oz pecans (I didn't use these!)
In a small bowl, mix brown sugar and pumpkin pie spice; set aside. In a small microwave-safe dish, microwave butter on high about 30 seconds or until melted. Stir in vanilla. In a large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on high for 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper (Of course, I used my SILPAT!) or a cookie sheet to cool. Store in an airtight container.
Add in Ideas:
nuts of some sort
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