Cinnamon Churro Chex Mix

Cinnamon Crunchy Goodness. That's what these little bites of heaven are!

This recipe makes a LOT, so it's best to save it for a party! 

Cinnamon Churro Chex Mix

Adapted from Babble.com

9 cups rice Chex cereal (That's one big box)
1 cup cinnamon chips (like chocolate chips! They are usually found in the same section in your grocery store)
1/4 cup butter or margarine
1/2 cups powdered sugar
1/4 granulated sugar
1 1/2 teas cinnamon

In a small microwavable bowl, zap cinnamon chips and butter for 1 minute; stir until smooth. Microwave about 30 seconds longer if needed. Drizzle mixture over cereal, stirring until evenly coated. In a small bowl, combine powdered sugar, sugar, and cinnamon. Toss the coated Chex cereal into the sugar mixture. Spread on a piece of parchment until cooled.

Enjoy! 

Spiced Oatmeal Chocolate Chip Cookies

In my house, when I mention "making cookies" I always get multiple responses. I'm usually thinking warm, soft chocolate chip cookies. My sons are thinking snickerdoodles. My daughter doesn't care, as long as she gets to help. She usually wants to make "something special for daddy" though! And then there is Dad. His request? It is Oatmeal Chocolate Chip cookies every time. With coconut, if you please.

Over the last few years, I've tried a few different recipes, but we think we've found perfection in this combination.  The addition of cinnamon and nutmeg adds a gentle flavor without overpowering the chocolate or oats. You can add raisins, chocolate chips, coconut, even cinnamon or butterscotch chips would be good.

The batter is a little crumbly, but don't worry, they bake just fine!  Another plus is that the dough doesn't spread very much, so you can fits a lot on the baking sheet, and even form them in fun shapes! I use a cookie scoop, and then press them down a little bit.Cook them until they are golden, and look a little gooey. They'll cool down into perfectly baked, soft, yummy cookies!

Spiced Oatmeal Chocolate Chip Cookies 
The Double Dipped Life

1/2 cup butter, softened

2/3 cup light brown sugar

1 egg

1 teas vanilla extract

3/4 cup all-purpose flour

1/2 teas baking soda

1 teas cinnamon

Freshly grated nutmeg-just a bit

1/2 teas salt

1 1/2 cups old fashioned oats

1 cup Chocolate Chips

1/2 cup shredded coconut (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy.

In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats, chocolate and any other add-ins.

Preheat oven to 350°F.

Chill the dough for at least 30 minutes in the refrigerator.  You can bake them right away, but I prefer to chill the dough.Chilling dough helps the cookies rise, and not be flat.

When you are ready to bake, spoon about a Tb of dough into a round ball, leaving space between each cookie. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for two minutes before transferring them to cooling rack.

Enjoy with a tall glass of cold milk!

Cinnamon Spiced Pecans

Spiced Pecans in this wonderful salad.

I love spiced nuts. Normally a winter holiday treat, I've found some good ways to put these mouthwatering morsels to use all year round. I've used at least a dozen recipes, but have at last found a winner. The mixture is wonderful on almonds as well!

Cinnamon Spiced Pecans

1 egg white
1 teas cold water
2 cups Pecans- whole or chopped
4 Tb white sugar
4 Tb brown sugar
1 Tb ground cinnamon
1/2 teas ground nutmeg
1/4 teas salt

Preheat your oven to 250 degrees. In a medium bowl, whisk the egg white until frothy. Add the pecans, and stir until coated. In a separate bowl, mix the rest of the ingredients. Pour evenly over the pecans and stir to coat. Spread the nuts evenly on a greased or parchment lined baking sheet.

Roast for 1 hour; stirring every 15 minutes. Allow to cool before eating. The nuts will be a little chewy until completely cool. They will be crunchy when cool! Store in an airtight container!

What to do with the nuts:
*Feed them to hubby. Whenever I make a batch, they disappear quickly!
*Add to salads to add a touch of sweet.
*Add to cookies or other desserts! One I want to try (if I can keep them away from hubby) is this Cookie Recipe from Two Peas and Their Pod.
*The nuts are amazing on Caramel Apples! I used to make the apples with caramel, spiced pecans, and then all is coated in White Chocolate. It's also fabulous as caramel turtles! Yum!
*The nuts can be put in small cello bags, tied with a ribbon, and used as gifts!

Check Mex Snowflake Candy

I first made this devilish snack in Jr. High Home Eco. I've been addicted to it ever since. Luckily, I don't often have the "need" to purchase the huge amount of Chex cereal this calls for, so I can keep my cravings at a minimum! But, if you want a great snack for a party, or for school, here it is!

You can use this snack in a Christmas theme by calling them "Snowflakes"!

Chex Mex Snowflake Candy

9 cups Chex (see, I told you it was a lot! Actually, it's a little less then a 14oz box)
2 cups chocolate chips
1 cup peanut butter
1/2 cup butter
2 t. vanilla
1 1/2 c powdered sugar
Large Ziplock bag or huge bowl

Place the chex cereal in the ziplock or bowl. In a large bowl, microwave chocolate chips, peanut butter, and butter on high for 1 minute, stir. ontine stirring at 30 second intervals, stirring each time, until melted.
Add vanilla and stir.
Pour mixture over the cereal in the bag.
Shake until evenly coated.
Add powdered sugar to bag, and shake again.
Spread cereal out on wax paper and allow chocolate to set.

Eat by the handfuls!

Peanut Butter Popcorn

Sssh... I'm giving you this top secret recipe as a Christmas gift! Don't tell anyone! Ssssh....

Why is it such a big secret? Because I used to sell this popcorn in my shop- Double Dipped Sweets!

But, this popcorn is sooo amazing, that I just have to share!

Chewy peanut butter goodness, with a touch of honey... mmm... this was one of my popcorn flavors that I could sit and eat and eat and eat...

Chewy Peanut Butter Popcorn

Makes: 3 Qts of popcorn!

1/2 cup unpopped popcorn, or 2 bags microwave popcorn
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter (crunchy is best!)
1 teas. Vanilla

*I use a disposable turkey pan for making popcorn. You can get them at the Dollar Store for $1.00. Otherwise, use 1 very large bowl, or 2 large bowls.

**Another hint: have your peanut butter and vanilla measured out before you start the mixture boiling!

Pop the popcorn, and place in a large bowl. Remove kernels.

Butter sides of a large 1 1/2 qt saucepan. Combine sugar, honey, and corn syrup in pan. Bring mixture to a boil, stirring constantly! Boil hard for 2 minutes, without stirring. Remove from heat.

Stir in Peanut Butter and vanilla until melted.

Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite size pieces.

***Chocolate drizzled over the top of the popcorn is divine. Melt some chocolate chips in the microwave and spoon over the peanut butter popcorn. Mmmm....

The popcorn will stay good for up to 2 weeks if stored in an airtight container... but I don't think it will last that long!