Par-taaayyyy Mix for the Crunch Addicted (Recipe Compliments of Norma B.)

I bake a fair bit and the folks at my work reap much of the benefit. Each year we do the 12 Days of Christmas and each of us sign up to bring in a treat. This year I decided I wouldn't do a cookie but instead a crunchy snack item to eat at the desk.

So I thunk and I thunk (Come on people! Work with me!) and contacted my buddy Norma B to get her Party Mix recipe. It's freaky-deaky good.

Everyone has their own take on it.  This one is my favourite thus far.  Please comment below with links to yours or different concoctions of stuff. I'd love to know.

Things You'll Need (Otherwise known as Ingredients & Supplies)

Mix
1 Cup Oil (I used Canola)
1 pkg of Ranch Mix (Either Clubhouse or Hidden Valley)
1 tsp Lemon Pepper
1 tsp Dill Weed

Cereals
1 1/2 Cups Cheerios
1 1/2 Cups Chex
1 1/2 Cups Shreddies

Now I will say that you can change this mix up to whatever you like  - this combo worked for me.

Nuts

125g Honey Roasted Peanuts
125g Salted Cashews
125g Salted Mixed Nuts

Again this mix is completely to your taste (or what's in the house or on sale).

Crunchy Add Ons

1 1/2 Cups Pretzel Rounds
1 1/2 Cups Pretzel Sticks
1 1/2 Cups Sesame Sticks

Use whatever you have ... You know the drill.

What else

2 Foil-Lined Cookie Pans
Bowls (a couple of smaller ones and 1 huge bowl to mix it all up)

Things You'll Do (Otherwise known as Directions)



 

Preheat oven to 250F.

 

Mix the oil, ranch dressing, lemon pepper & dill weed together. Mix it well.

 

Combine all crunchy things in the bowl and toss together.

Add sauce and coat everything well. Stir, Stir, Stir!!!

As you can see, everything is coated.

Pop it in the oven for 55-60 minutes.  I took it out every 20 minutes and mixed it slightly to ensure an even toast.

Note: You won't see a colour change necessarily, just a lovely scent of cooking spices.

Now take them out and leave on trays to cool.

 Yes, I know I'm not a pretty foil person.

Finished product in the bowl. The office gave it the vote of confidence!

Now... Go Forth and Mix!

Cheers and Happy Holidays,
Lori



Chocolate Candy Bark (Peppermint Chocolate and Orange White Chocolate)

Christmas Cookie Exchanges - One of the life's true dichotomies.  I loathe to bake but love to eat what other people bake for me. This year I went looking for the easiest recipes that tasted and presented beautifully.  Here's what I came up with. I have given it to friends and strangers. The strangers are now my minions...

If you know how to make one type it's ridiculously simple to adjust and make a pile of different types. It takes about 30 minutes from start to set.

I am going to give you the base ingredients for any type of bark.

Stuff You'll Need (Otherwise Known as Ingredients and Supplies)

24-36 oz of White/Milk/Semi Chocolate Coating (I buy it at the Bulk Barn (link) - It's also known as Almond Bark or Chocolate Candy Coating. I do not use straight up Chocolate for the base as it sometimes can be a little finicky to work with)

Extract (I use mint, orange, even lemon in each recipe)

Gel Food Colouring (I recommend not using liquid food colouring as the blending to get the colour can be problematic - at least for me)

Cookie Pan

Wax Paper

Notes:

I've used Candy Canes, Peanut Butter, Candied Orange, Candied Lemon in various concoctions. It really is quite endless.

Peppermint Chocolate Bark

This one is wonderful for Christmas or if you are like me and love mint... Any time, any where!

Things You'll Do (Otherwise Known as Directions)

Measure out 24 oz of Dark Chocolate Candy Coating and chop .  Place in a Microwave safe bowl.

Microwave in 45 seconds - 1 minute intervals, stirring well in between. Don't over microwave, stirring takes care of melting once heated.

Once melted, I added droplets of mint stirring in between until I got to a delicate mint taste.  Then spread on wax paper-covered cookie pan.

Melt 8oz of White Chocolate Candy Coating (in another 

proof bowl) similar to above.

Once melted take an additional bowl and put a couple of tablespoons of white candy coating in to be coloured.

Now dollop randomly the white and coloured candy coating on top.

Now take a butter knife and drag it through.

Last thing is crushed candy canes to sprinkle on top.

Pop in fridge or on counter until it sets.  In fridge takes about 15 mins.

Take knife and crack it.

Ta Da!!!

Next we are trying a variation of the same.  This time I actually melted 1 Cup of Chocolate Chips (I ran out of the Dark Chocolate Candy Coating)

Orange Chocolate Bark

Melt 24 oz of the White Candy Coating and spread over wax paper-lined cookie pan.  Add Orange Extract in drops until desired taste - it may use a little bit more than the mint so keep trying and tasting.

Melt 1 Cup of Dark Chocolate (Chips or Candy Coating)

Dollop Dark Chocolate on top and drag through designs with butter knife.

Add candied orange pieces on top. (yes I made my own candied orange pieces)

Pop in fridge or on counter until it sets.  In fridge takes about 15 mins.

Take knife and crack it.

Other Flavours

Take 1/2 Cup of Chunky Peanut Butter, Mix with 24 oz of melted white chocolate coating and spread on pan. Melt 1 Cup of Chocolate Chips and dollop on top.  Drag through with butter knife for design.  Let set.

Enjoy!

Cheers,

Lori

Caramelized Onion, Cheese and Smoked Bacon Spread (Dip)

How did I stumble on this dish? I was at a Christmas Cookie Exchange, the hostess brought out a dish and Holy Smokes, WHAT IS THIS????  I asked for (and received) the link to the recipe and tried it.  Sweet Adorable this is wonderful...

I fiddled with the recipe (as I always do) and the following is my take on it.  Remember that the taste can change depending on the type of onion, cheese, bacon you choose.  I've done different combos and every time it's a new spread (dip).

This spread/dip is served piping hot so judge yourself accordingly.

PROTIP: Double the Batch... Always Double the Batch

PROPTIP 2: You can assemble a day ahead and refrigerate, then bake just before you need it.

I have added links to some local vendors who(m) I rely to get the best supplies possible. (I never keep the who/whom thing straight)

The onion takes some time (like an hour) to cook so judge your time accordingly.  I would recommend if you are making on the day you are serving to give yourself 3 hours (for cooking, cooling, assembly and baking). It sounds like a long time but a full hour of this you can do other things.

Things You'll Need (Otherwise known as Ingredients)

4 1/2 Cups of Chopped Onion (Yellow, White, Red, Sweet - I've used all in combination or individually)
2 Tbsp of Butter
1 Tbsp of Olive Oil
1/2 Cup Mayonnaise (NOT Miracle Whip or alternate Salad Dressing)
1/2 Cup Sour Cream
6 (ish) Oz of Cheese (suggestions: Comte, Morbier, Gruyere, Old Cheddar), Shredded (keep 4 Tbsp aside for topping) - I source my French Cheese at  Charcuterie Ratinaud
3 Tbsp of Chopped Chives
6 slices of Bacon, cooked and crumbled - I go to my favourite butcher Getaway Meat Monger  at the Halifax Seaport Market
1/4 tsp Salt
1/4 tsp Pepper
Non Stick Spray or something to grease the baking dish

Baguette, crackers, etc for dipping

So now that you've got your ingredients ready, let's start to assemble.

Things You'll Do (Otherwise known as Directions)

Grab a large skillet (large enough for all the onion), add the oil, and melt the butter with it.

Chopped Onion

Olive Oil and Butter

 Dump in all onion and Saute on Medium for 5 mins (stir often) until the onion is somewhat translucent.

After 5 mins

Now reduce the heat to Low and cook for 50 minutes to 1 hour.  Yep, that long. It takes the onion from good to incredible.

Meanwhile let's get the other items ready...

Cheese (this time I used Morbier) - 6(ish) oz. Comte is a tremendous opion too!

Check on the onion and give a little stir.

Chop your Chives (if you are assembling a day before I suggest chopping 2 Tbsp now and the other 1 Tbsp right before serving)

Measure out the Sour Cream and Mayonnaise (1/2 Cup each).

Mayo

Sour Cream

Check on the onion and give a little stir.

Take your 6 slices of bacon and you can either chop now and cook or cook then crumble - I've done both.

At the 1 hour point, the onion should be beautifully caramelized and reduced significantly.

Take it off the heat and set it aside for about 20 minutes to cool slightly.

Once cooled, pop all ingredients in a large bowl. Don't forget the salt and pepper!

Mix all up.

Spray the baking dish with non-stick spray (I use a Epicurious shallow baking dish but I've used French Onion soup bowls too if I have extra)

Put the mixture in and smooth out.

Now either refrigerate if you plan on cooking it later.

LATER....

Preheat Oven to 425.

Top with remaining cheese and set the dish on a baking sheet. I find it easier to remove once cooked.

Pop it in the oven for 20-25 minutes. At the 10-15 minute mark, cut up your baguette. You can elect to either toast it in the oven with the dip or leave it as is.

Chop the last of your Chives too!

I meant to get a picture with chives and bread but I put it out and before I could grab the camera - BAM! someone was into it.

So there ends the WORLD FAMOUS (or at least admired and loved by friends) Dip/Spread. Go forth and make it and become a Hero like me!

Cheers,
Lori