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Coconutty Cereal Treat

Coconutty Cereal Treat

This recipe was first introduced to us by our daughter/sister in law Shana. She brings this treat to all of our family gatherings. It didn't take long for the whole family to be hooked!

Once you take one bite of it, you won't be able to put it down. It is perfect to bring to all your family gatherings. Or it would make a perfect neighbor gift around the holidays! Put it in some cellophane and add a cute ribbon. And just like that, all of your neighbors will be calling you the best cook in town!

Everyone who tries this asks us for the recipe. The flavors work perfectly together! It is so satisfying and delicious.

Possibly the best things about our Coconutty Cereal Treats is how easy they are. Just one batch makes 16 servings and is ready to go in a matter of minutes.

The one thing people sometimes do wrong is boil the butter, corn syrup, and sugar for too long. I try and keep it boiling for only 2-4 minutes. If you go 5 plus minutes, the mixture will harden like a rock when adding it to the cereal. Don't overthink it, just make sure and not leave it on for long.

This treat isn't just a dessert. We have found it makes the perfect after school snack too! My kids will gobble it right up. It is a fun way to mix things up.

Enjoy making this for your family!

xoxo!

Coconutty Cereal Treats

  • 3 cups Corn Chex cereal
  • 3 cups Golden Grahams cereal
  • 1/2 cup Slivered almonds
  • 1/2 cup Coconut
  • 1/2 cup Butter
  • 1/2 cup Corn Syrup
  • 1/2 cup Sugar
  1. Combine the Corn Chex, Golden Grahams, almonds, and coconut in a large bowl.

  2. Melt the butter in a small saucepan over medium heat. Stir in the corn syrup and sugar. Bring to a boil and boil for 4 minutes. Pour over the cereal mixture. Mix all ingredients well with a wooden spoon and serve.

  3. Store in an airtight container or cover with plastic wrap.

Chocolate Chex Party Mix

Chocolate Chex Party Mix

Have you ever had a Chex mix you didn't love? We don't think we have! Sometimes they are sweet, sometimes salty, but they are always delicious.

We have been making our Coconut Cereal Treats for years, and still think it is pretty amazing. The mixture of Corn Chex cereal, cinnamon, almonds, and coconut is hard to beat! But we decided we wanted to mix things up a little bit with a new chocolate version.

And what better time to try our new Chocolate Chex Party Mix than at the start of the Holidays? This is the perfect treat to bring to all your Holiday parties. All of your family and friends will love it.

The best thing about this dessert is you can get all the ingredients at your local Kroger store. True to our philosophy, this recipe doesn't use a ton of obscure ingredients. You can even use Rice Chex in place of Corn Chex if you would like to! We like to keep things simple, inexpensive, and most of all delicious. Just head to Kroger, and you will be all taken care of!

After trying Chocolate Chex, I knew I wanted to come up with something extra chocolatey. The chocolate covered almonds are the perfect addition. When you add these to the warm mix, the chocolate melts off the almonds and its amazing. It creates the perfect texture! And adding in the Corn Chex keeps the chocolate from being too overpowering.

And we know that nuts can be a little dangerous to bring to a party, so feel free to leave the almonds out. The mix won't be quite as perfect, but it will still be delicious.

Since coming up with this recipe, I have been making it on repeat at my house! My kids are obsessed, and request it multiple times a week! Its becoming a regular after school snack around these parts. So what are you waiting for? Head to the closest Kroger store near you, give this new Chex mix a try, and tell us what you think!

Chocolate Chex Party Mix

  • 1/2 cup Milk chocolate covered almonds
  • 3 cups Chocolate Chex cereal
  • 3 cups Corn Chex cereal
  • 1/2 cup Sweetened coconut
  • 1/2 cup Butter (1 stick)
  • 1/2 cup Corn syrup
  • 1/2 cup Sugar
  1. Combine the Corn Chex, Chocolate Chex, almonds, and cocount in a large bowl.

  2. Melt the butter in a small saucepan over medium heat. Stir in the corn syrup and sugar. Bring to a boil and boil for 4 minutes. Pour over the cereal mixture. Mix all ingredients well with a wooden spoon and serve.

  3. Store in an airtight container or cover with plastic wrap.

Lemonade Slush to Die For

Lemonade Slush to Die For

Have you ever tried a Meyer lemon? They grow in California and are so divine. And they really are beautiful. The truly are so sweet you almost don't need any sugar for these slushes!

If you are brave, you can even grow a Meyer lemon tree indoors for your own supply! We have never tried this but it sounds pretty amazing.

While making these slushes this week, we were able to use our pebble ice machine. You can obviously still make the slush without pebble ice, but we love it! The little bites are ideal for blending! The machine is new to us, but we really do think its worth the investment.

This recipe calls for a little mint, but don't let that scare you! It is so amazing and refreshing. You just add it in the end, so you can always remove it if you aren't a fan.

We were able to find our Meyer lemons at Smiths in Utah, but don't worry if you can't find them. You can still make these with regular lemons or a combination of 5 lemons and 1 lime. Just make sure and increase the sugar to 1 1/2 cups. But look for Meyer lemons because they are inexpensive and so delicious.

These slushes are listed under After-School snacks, but it is so versatile. Serve it at your next luncheon this summer! Thats what we did today and everyone loved it. But you can also serve it for a light dessert. It goes with just about everything!

So what are you waiting for? Grab yourself some amazing lemons and enjoy this deliciousness!

Lemonade Slush to Die For

  • 6 large Meyer lemons
  • 2 cups ice cubes
  • 1 cup sugar
  • 3 cups water
  • 6 springs of fresh mint (optional)
  1. Squeeze the lemons. Strain the juice to remove any seeds.

  2. Put the ice into the blender and add the lemon juice, sugar, and water. Blend to make the slush.

  3. Pour into glasses and serve each with a sprig of mint.

Coconut Tea Bread

This coconut tea bread is absolutely amazing! It is the perfect thing to take to new neighbors or to a friend. It makes a regular breakfast feel special. We can't get enough of it!

After I tasted this luscious tea bread for the first time, I knew I had to make my own version. I drove right home and prepared it for my family!

We have been making it ever sense! It has such a light and delicious flavor. It pairs well will just about anything and you will never get sick of it.

It is lovely as a snack with a cup of herbal tea or a glass of milk. It can even be served as a simple dessert in place of a cookie. Or sometimes, we like to enjoy a slice at breakfast with our hot chocolate. It is a versatile and it is tasty!

Enjoy!

Coconut Tea Bread

  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 tsp coconut extract
  • 1 1/4 cup Kamut flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut

Glaze:

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tbsp butter
  1. Preheat the oven to 350 degrees. Generously grease and flour a 9 x 5-inch loaf pan.

  2. Whisk the eggs, sugar, and oil in a large bowl until well blended. Whisk in the buttermilk and coconut extract.

  3. Sift the flour, baking soda, baking powder, and salt onto a square of wax paper (or stir in a bowl). Add to the egg and sugar mixture and stir just until blended; do not overmix. Stir in the coconut.

  4. Pour the mixture into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack.

  5. Meanwhile, make the glaze: Stir in sugar, water, and butter in a small saucepan and bring to a boil. Simmer for 5 minutes.

  6. Pour the glaze over the bread while still warm in the pan. The bread will absorb the glaze and may sink as it cools. Slice the bread in the pan and serve.

FN Steak Nachos

FN Steak Nachos

We just can't get over how amazing these Nachos are! We have been making our meatless version for years and years, but just recently came up with this recipe.

The sauce is out of this world! We think its the combination of Gouda and cream. So flavorful and delicious!

Not to mention, the way we cooked the steak adds even more flavor! It takes your regular nachos up about 5 notches. If you are feeling brave, use half pepper jack and half cheddar cheese on top. This will add the perfect kick without being too overpowering.

If you are short on time, use a bag of store bought tortilla chips. You can find some delicious ones now days. Your nachos will still be amazing. But there's something about homemade chips that makes these seem special.

So what are you waiting for? Get cooking, your whole family will love these Steak Nachos!

xoxo

FN Steak Nachos

  • 1 lb steak (medium well)
  • Guerande gray course salt
  • 1 tbsp butter (cold)
  • Tortilla Chips, taco size, cut into eighths. (or use store bought)
  • 1/2 cup Canola Oil
  • Fleur de Sel
  • 1 1/2 cups Shredded cheddar cheese
  • 3/4-1 cup Cream
  • 2 cups Shredded gouda cheese
  • 1 tbsp Corn Starch or Kamut white all purpose flour
  • 1/4 tsp Worcestershire sauce
  • 1 tsp Champagne Vinegar or Apple Cider

Condiments

  • Refried or Black Beans
  • Avocado Chunks
  • Black olives sliced
  • Diced fresh tomatoes
  • Sliced Jalapeños
  • Sour Cream
  • Salsa
  1. Remove the steak from the fridge. Pat it dry with a paper towel. Sprinkle with a good helping of Guerande gray salt on each side of the steak. Add fresh ground pepper to taste as well. Set aside and let sit out on the counter for 20-30 minutes.

  2. Using a pizza cutter, cut the tortillas into eights if using fresh. Fry in hot canola oil. Not smoking hot, just hot enough to fry quickly and evenly. Fry in batches. Place the fried chips on a grate over a baking sheet with paper towels to catch the extra grease. Quickly sprinkle with Fleur de Sel salt. Start frying the next batch. When all the chips are fried prepare the condiments, then cook the steak.

  3. Turn the oven to 500 degrees. Fry the steak in a tiny bit of Canola oil over medium high heat preferably in a Cast Iron skillet. Cook for 4 minutes on each side. Place butter on top of the steak and put the pan in the hot oven for 4 more minutes. Remove from the oven and place the steak on a platter or cutting board with grooves to rest. Cover to keep warm.

  4. Grate all cheese. Take the 2 cups Gouda and toss it with 1 tablespoon of corn starch or flour. Set aside.

  5. In a small pan, add the cream. Turn the heat to low. When the cream is warm, slowly add the Gouda with corn starch as it melts into the cream. When melted, add the worcestershire and vinegar. Stir with a spatula. Keep warm.

  6. Slice the steak into thin slices. Remove any fat.

  7. Choose an oven proof platter. Place the warm chips on the platter. Add the grated cheddar cheese. Place under the broiler until melted.

  8. Dot the chips with the steak. Now top with the warm Gouda and cream.

  9. Serve with all the condiments of choice. Eat this while it's still nice and warm.

Deviled Eggs

When Joey is around, we can never have enough of these deviled eggs! They are sure to be a hit at your next family gathering.

Deviled eggs also make an amazing after school snack. Kids love the taste of them, and the eggs will actually fill them up. Even the hungry teenagers who can eat the house down! This is a great option when looking for something with nutritional value that kids actually enjoy. Its a win win for everyone, and may even help keep the kids out of the pantry till dinner is ready!

But don't worry, these deviled eggs are not just for the kids! They make the perfect appetizer for your Easter dinner or brunch. You can serve them while you finish making the rest of the meal, or serve them right along side of your ham and potatoes. Whatever you are making, adding these deviled eggs to your many will take your meal to the next level!

Do you want to know what the best part about these eggs is? They are so easy! You can't beat a delicious snack or side that takes less than five minutes. So if you want to impress a crowd at your next gathering, add these amazing deviled eggs to your menu!

Deviled Eggs

  • 6 large eggs
  • 1/4-1/3 cup mayonnaise
  • 1 tsp cider vinegar
  • 1 tsp prepared mustard
  • 1/8 tsp butter
  • 1/8 tsp salt
  • paprika
  1. Place the eggs in a medium saucepan. Cover with cold water by at least 1 inch and bring to a boil over high heat. Decrease the heat to just below simmering. Cover the pan and cook for 15 minutes. Immediately run cold water over the eggs: to quickly cool, add ice cubes. Let stand 2 minutes. Drain. Crack them on the countertop and slide the shells off.

  2. Halve the eggs lengthwise. Remove the yolks to a small bowl; place the whites on a platter. If you are not filling the eggs immediately, cover and refrigerate until ready to prepare.

  3. Mash the yolks with a fork. Add the mayonnaise, vinegar, mustard, butter, salt, and pepper. Mix well. Fill the whites evenly with the yolk mixture. Sprinkle with paprika. Cover and refrigerate until ready to serve.

FN Avocado Toast

FN Avocado Toast

Who isn’t into Avocado Toast? For Breakfast lunch or dinner, right? Serve it long side soup or Salad! Avocados have no sugar and lots of fiber!
When I was a kid growing up in California we ate this a lot! We had wonderful Avocados grown very near to our home! My Mother loved Avocados and we watched her put them into Salads regularly!! We topped soups with them and ate them plain on toast!
Enjoy this version of our Avocado Toast ! It is super healthy and delicious!
❌⭕️

FN AVOCADO TOAST

  • 1 piece All Purpose White Kamut bread or FN All Purpose White Kamut Baguette Bread or Whole Grain Kamut Bread or any bread of choice.
  • 1 pod fresh garlic
  • 2 teaspoons extra virgin olive oil
  • 2 Tablespoons grated fresh Parmesan Reggiano Cheese
  • 1 ripe avocado
  • Fleur de sel
  • Ground black pepper
  • 1 Grape tomato
  1. Toast the bread under the broiler until warm, just starting to give a hint of brown around the edges.
  2. Remove from broiler and polish with fresh garlic clove. (just run the clove of garlic over the warm bread)
  3. Brush on the olive oil
  4. Sprinkle on the fresh parmesan cheese
  5. Return to Broiler, broil until cheese is melted and toast is barely brown
  6. While the cheese toast is melting smash the avocado with a fork, add the fleur de sel and fresh ground black pepper to taste.
  7. Top the warm bread with the avocado mixture and top with a half slice of a grape tomato.
  8. Serve warm.

COOKIE ICE CREAM SANDWICHES

COOKIE ICE CREAM SANDWICHES

COOKIE ICE CREAM SANDWICHES

  • 1 cup 2 sticks butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  1. Preheat the oven to 350 degrees.
  2. In a large bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and fluffy. Add the vanilla and eggs. Beat about 1 minute.
  3. Sift the flour, baking soda, and salt into a separate bowl. Add to the butter mixture and mix until all ingredients are well combined. Stir in the chocolate chips.
  4. Drop tablespoons of dough onto ungreased cookie sheets and flatten slightly with the palm of your hand. Bake 8 mins. Remove to a cooling rack. These cookies freeze well!
  5. MAKE SURE YOU GRAB YOUR FAVORITE ICE CREAM

Warm Raspberries over Vanilla Ice Cream

Warm Raspberries over Vanilla Ice Cream

Warm Raspberries over Ice Cream

  • 2 Cups fresh or frozen Raspberries
  • ¼ Cup Sugar
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons water
  1. Combine in a small saucepan over low to medium heat.
  2. Stir the berries carefully with a spoon so not to crush them but to remain whole.
  3. When warm and the berries have released some juice, gently spoon over excellent quality vanilla ice cream

  4. Enjoy!

OATMEAL COCONUT CHOCOLATE CHIPPERS

OATMEAL COCONUT CHOCOLATE CHIPPERS

OATMEAL COCONUT CHOCOLATE CHIPPERS

DESSERTS WE LOVE Anna Dean gave us this recipe over 25 years ago. She grew up in a small, rural town and was one of the top cooks in the county. These cookies became a family favorite of ours for after-school snacks. We store the cookies in the freezer in resealable plastic bags so they never go stale. They stay chewy and they thaw as you eat them! Try this. You will never keep your cookies in a cookie jar again.

  • 1 cup 2 sticks butter
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned or quick-cooking rolled oats
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut
  • 11/2 cups semisweet chocolate chips
  1. Preheat the oven to 350 degrees and lightly grease a cookie sheet.
  2. Beat the butter, sugar, brown sugar, and eggs in a large bowl of an electric mixer until blended. Beat for 1 minute.

  3. Sift the flour, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the butter mixture and blend well. Stir in the oats and vanilla. Stir in the coconut and chocolate chips with a wooden spoon.

  4. Drop by teaspoonfuls onto the prepared cookie sheet and bake until lightly browned and almost firm when lightly pressed on the top, about 10 minutes. Remove to a rack to cool.

Variations:

  1. Omit the coconut.

  2. Add 11/2 cups raisins in place of the chocolate chips.

  3. Add 1 cup chopped pecans.

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Coconutty Cereal Treat
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Lemonade Slush to Die For
Coconut Tea Bread
FN Steak Nachos
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