My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!


everything snack mix


This snack mix is…well, everything!  I made this for our family game night not too long ago, and it has been a hit ever since.  I love the wasabi peas it adds a little kick.  Our all-time favorite snack mix is this Original Chex Mix – with a kick.  I make it several time a year and I usually make a double batch for the holiday’s when we have a house full of guests.  This one is a great alternative and is really different than the traditional.  

everything snack mix
Yields 6
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 4 cups honey nut cereal, such as Chex
  2. 2 cups salted pretzel sticks, hollows, or squares
  3. 2 cups grooved Cheddar crackers, such as Cheeze-it

Salsa Verde

Winter stinks.period.  All I can do is count down the days until the first day of Spring, actually I start getting super excited on March 1st because in my mind spring is knocking on the door.  After these past couple of week with frigid weather I was really in the mood for something that reminds me of summer.  Mexican was the first thing that came to mind really it was more salsa verde that came to mind.  We have Mexican all year round but I don’t make as much homemade salsa int eh winter since the ingredients needed are not at their peak.  This weekend I was craving some homemade salsa and I wanted to make Salsa Verde along with it for an enchilada dish I will be sharing later!  This was only the second or 3rd time I have made salsa verde and I couldn’t remember what recipe I used the last time I made it so I decided to wing it.  It was way better than the versions I have made in the past.  I love it when I can just throw things together and make something delicious.  I hope you make this soon in anticipation of warmer days.  I know they are just around the corner!

Homemade Basics: Graham Crackers

First, I have some big news!  I am designing my very own webpage!  I am super excited about this new adventure.  I know just a little about web design and when I say a little I mean the size of a gnat!  I am learning more and more as I go-which is pretty exciting.  I am hoping to have my new website up and running in February.  There is still a lot to be done but as the days go by and my knowledge grows it gets closer to completion!
Now on to these graham crackers!  I am not sure if you’ve noticed but I like to make as many things as possible from scratch.  I am starting a series titled “Homemade Basics” to categorize all the great things you can make as home instead of buying fro  the store.  I am very excited to share with you some of my favorite homemade basics over the next few weeks.  I have already shared some really easy and great homemade recipes: Homemade Flour Tortillas, Homemade Pie Crust, and My Favorite Pizza Dough just to name a few.  These graham crackers are so much better than store bought and so much cheaper!  I hope you enjoy these as much as we do.


2 cups plus 2 tbsp. All-Purpose Flour
1/2 cup Whole Wheat Flour
1 cup dark brown sugar, lightly packed
1 tsp. Baking Soda
7 tbsp. Unsalted Butter, Cut into cubes and frozen for at least 30 minutes
1/3 cup honey
5 tbsp. Milk
2 tbsp. Vanilla extract
Cinnamon sugar topping, optional
Combine the flours, brown sugar and baking soda in the bowl of a food processor.  Pulse until combined.  Add the butter and pulse on and off on low speed until the mix is the texture of course meal.  In a small bowl whisk together the milk, honey and vanilla.  Add the liquid to the dry mixture in the food processor and pulse on and off until a dough forms.  The dough will be very soft and sticky.  Turn the dough out onto a large piece of plastic wrap and shape into a rectangle shape.  Refrigerate the dough for up to 2 hours preferably overnight.  
To make the crackers:
Divide the dough in half and place one half back in the refrigerator.  Lightly flour your work surface.  Roll the dough out into a large rectangle about 1/8 inch thick.  You can use a pastry cutter, pizza cutter or cookie cutter to cut the dough into your desired shape.  I used a square cookie cutter with a fluted edge.  Place the crackers on a baking sheet lined with a silicone mat or parchment paper.  Chill in the refrigerator for 35-45 minutes or in the freezer for 15-20 minutes. 
Preheat the oven to 350 degrees.  You can pierce the cookies with a skewer.  I have done this with other batches but did not do this for the pictured crackers.  If desired, sprinkle the crackers with cinnamon sugar.  Bake for 15-20 minutes turning the pan 1/2 way through.  Let crackers cool for 4 minutes then transfer to a wire rack to cool completely.  Store crackers in a airtight container.
Recipe Source:

White Chocolate Muddy Buddy Mix

Let me just say this stuff is incredibly addictive.  There you have been warned!  I had leftover Chex cereal from the holidays and wanted to be able to use it in something before it went stale.  I usually make Muddy Buddy Mix, but this year I wanted to do something different.  I went to the trusty intranet to see what I could find.  When I came across this recipe I knew it was the one!  I conducted this search about 2 weeks ago and I have been dreaming about making it ever since I saw it!  I was not let down one bit!  I am surprised I still have some left, I literally had to stop myself before I devoured the entire batch!


9 cups Chex Cereal
1/4 cup butter
1/2 cup peanut butter
1 cup white chocolate chips
1 tsp. vanilla extract
1 1/2 cups confectioners’ sugar
Add cereal to a large mixing bowl.  Set aside.  In a medium microwave-safe bowl add the butter, peanut butter, white chocolate chips and vanilla.  Microwave on high for 1 minute.  Stir the mixture until well incorporated.  The mixture should be smooth.  If you still have some lumps microwave in 15 second intervals until the mixture is smooth.  Pour the mixture over the cereal and stir to combine.  Add the confectioners’ sugar to a 2 gallon ziptop bag – I did not have one so I used a really big plastic bowl with a lid.  Add the coated cereal and shake vigorously.  Spread the mixture onto waxed paper to cool.  Store in an airtight container for up to a month.
Recipe Source:
Slightly Adapted from: High Heels & Grills 
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