Every holiday season, I like to make some kind of mix that's perfect for gift giving, party taking, and at home movie watching. And bonus...this is simple enough that my kids can help make this too!
This year's mix...my Gingersnap Toffee Christmas Crunch. #hello
All I need is my fuzzy socks, cozy blanket, A Christmas Story playing on my TV and a bowl of this and I'm one happy girl. In fact, wouldn't that make a cute little gift to give? A cellophane bag of this Christmas Crunch tied with a festive ribbon and a copy of your favorite Christmas movie. Your neighbor/teacher/friend/family member would love that!
Make a batch to enjoy, make a batch to share...just make a batch.
about 6 cups of caramel corn
about 4 cups of lightly broken up gingersnap cookies
8 ounces of white chocolate candy coating
1 (8 oz) bag of toffee chips (found right next to the chocolate chips)
about 1½ cups white chocolate chips
Line your counter with wax paper.
In a large mixing bowl, combine your caramel corn and broken up gingersnap pieces. Set aside.
Microwave your white chocolate candy coating in a bowl, stopping to stir every 30 seconds until melted (it should only take about a minute or so).
Drizzle your white chocolate down over the popcorn. Quickly stir in your toffee and white chocolate chips. Coat everything. Pour mixture down over your wax paper and spread out to dry.
Allow everything to sit at least 15 minutes before packaging it up and storing it in an airtight container.
In honor of tomorrow being December 1, I thought I'd share my 25 Days of Christmas Treats with you!
Whether you need a goodie for your kids' school, for your office party, for neighbors, friends, family or simply just because...I have a treat for you. They're all simple, all seasonal and all delicious!
I hate to toot my own horn...but y'all...this recipe is so stinkin' good! I mean...it's like really, really delicious (and easy too!). I also love this recipe because it's super versatile.
1. You can have it for breakfast/brunch.
2. You can serve it with a salad and have it for dinner.
3. You can make it in advance.
4. You can travel with it pot luck style.
5. You can make it with store bought cornbread.
5. You can make it with homemade cornbread.
No matter how you make it, your friends and family will devour it!
Okay...so for the cornbread, you are going to need about a 9" pie plate portion of cornbread. So, you can either whip up a batch yourself (that blue Jiffy box makes the perfect amount for this recipe!) or you can buy some at your grocery store/bakery that's already prepared. If you have about 6 or 8 cornbread muffins, those work too. No matter how you get your cornbread, it will work for this.
I'm telling you...delicious!
This recipe serves about six to eight.
1 (1 pound) package of breakfast sausage (I used Owen's)
one batch of cornbread, prepared
6 eggs beaten
2 cups milk
1 can cream of mushroom soup
2 (4 oz) cans of chopped green chiles
2 cups cheddar cheese, divided
Preheat oven to 350 degrees (if preparing and serving right away).
Grease (I used Pam) a 9x13 baking dish. Set aside.
Brown sausage over medium-high heat until cooked through and crumbled. Meanwhile, combine eggs, milk, soup, chiles and one cup of cheese in a bowl.
Layer cooked sausage across bottom of your prepared baking dish, and then crumble your cornbread down on top. Next, pour egg mixture over. Finally, top with remaining one cup of cheese. Cover and refrigerate over night or pop in the oven and begin to bake immediately.
The casserole bakes uncovered for about 45 to 50 minutes if you're baking it immediately or an hour if it's coming out of the fridge from overnight.
Remove from oven, let set a few minutes and then slice into squares and serve.
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