In preparation of our Florida road trip (we leave Friday!) I’ve been gathering snacks like a mama bear preparing for winter. One of the ways I hope to save money on this trip is by eating our own food for two out of three meals per day. George and I also like a night-time snack, so I’m preparing all kinds of treats to take with us on the road.
This weekend I made a giant bag of trail mix. I’m never satisfied with the trail mixes you can find in the store. Those mixes are often full of added sugar. Why do people feel the need to make fruit sweeter? It’s sweet enough on it’s own, people.
1 cup of pecans
1 cup of cashews
1 cup of dehydrated fruit
3/4 cup of semi-sweet chocolate chips
For this trail mix, I toasted up 1 cup of cashews and 1 cup of pecans in butter on a low stove top for about 10 minutes. I used unsalted nuts, so I also salted them. I had been drying out strawberries and bananas in our dehydrator, so I threw about a cup of those in the mix. For George, I also threw in 3/4 cup of semi-sweet chocolate chips, after the nuts had cooled, of course. The man complains like a baby if there is no chocolate in trail mix.
The best thing about trail mix is that you can throw in the things that you like or have on hand and boom, you’ve got trail mix! I’ll do a total snack breakdown later this week. I am so pumped for this trip, ya’ll.
What’s your favorite way to do trail mix? Let me know in the comments!
I’ve never been too keen on flavored liquors with the exception of my college Smirnoff Lemon Vodka phase. I feel a little barfy just thinking about it. But that’s because most of those liquors are artificially flavored. I mean Cinnabon-flavored vodka? That can’t be real.
Infusing your own liquor is so much tastier than the manufactured stuff and makes mixed drinks extra special. And infused liquors make a great hostess holiday gift. Good thing my friends like to party because everyone is getting infused liquor this year!
Here’s the stupid-easy how-to: Grab a canning jar. Cut up some fruit, add spices (if you desire) and fill the jar with liquor. I recommend using organic fruit so there’s no yucky stuff infusing the liquor. Then, shake once a day, everyday. The liquor will be infused in about a week!
I’ve tried strawberries and vodka before with great results. The vodka tasted just like real strawberries! This time I’m also trying an apple-infused bourbon and a green apple-infused moonshine. (The moonshine is legal, guys. It’s Junior Johnson’s Midnight Moon, if you are curious.) For the apple-infused liquors, in addition to the fruit, I also added a cinnamon stick and three cloves. I’m thinking with a little bit of simple syrup it will taste like apple pie!
I’m so excited about these holiday gifts, I might have to keep one for myself!
I know “Love Puddin'” sounds like something you’d affectionately call your extra stomach fat, but bear with me. The following is the best recipe for rice pudding or love puddin’, as I like to call it. It’s so good, you’ll be calling it love puddin’ in no time.
2 cups of cooked rice
2 cups of milk (I use almond milk, but soy or dairy milk will work.)
1/2 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla extract
a dash of cinnamon
strawberries, raisins or whatever fruit you prefer to sprinkle on top
Step 1: Stir the cooked rice, 1 & 1/2 cups of milk and the 1/2 cup of sugar together in a sauce pan on the stove over low heat.
Step 2: Leave on low heat for 15 minutes, stirring every couple of minutes.
Step 3: After 15 minutes the rice, milk and sugar will come together. Then, add the last 1/2 cup of milk and a beaten egg to the mixture. Stir the milk and eggs into the rice quickly or you will have bits of scrambled egg in the rice!
Step 4: Add the butter and vanilla extract.
Step 5: Sprinkle with cinnamon and garnish with strawberries, raisins or your fruit of choice.
Step 6: Enjoy your love puddin’ with the one you love! Or eat it all by yourself, I don’t judge. It’s good warm or cold!
Recipe courtesy of my mom. Moms always have the best recipes.