Tag: snack

Kaylyn Cavalier: Merry Merry Munchies {Foodie Friday}

Kaylyn 1To me, recipes are memories.

This recipe passed down from grandmother to granddaughter is host to countless scents, tastes, moments, and celebrations.

My fondest recollection of a recipe memory is my Mamaw’s Trash (or Chex Mix as it is more often called).  Having just celebrated Thanksgiving, I spent a lot of time last week remembering my Mamaw and her warm kitchen full of home canned goods, Schwan’s Ice Cream (hah!) in the freezer, and a yummy treat always waiting to be devoured.

Our entire family coveted the days my Mamaw made Trash. The house always smelled a little bit spicy, a little bit buttery, and a lot loved. She kept it in a huge Tupperware cake  “taker” turned upside down because it was the biggest container she could find. There was always Trash on the holidays, so I suppose that’s why I correlate the two so much!

Trash Munchies
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  1. 1/ 2 cup salted butter
  2. salt
  3. 1 teaspoon garlic powder
  4. 1 teaspoon onion powder
  5. 1 teaspoon sugar
  6. 3 Tablespoons Worchestershire sauce
  7. 8 cup Chex (mixture of rice, corn and wheat)
  8. 2 cups nuts (mixture of pecans, peanuts, and any others n hand)
  9. 1 cup pretzels
  1. Preheat oven to 250*.
  2. Put 1 stick of butter in a saucepan and melt over medium heat. Add spices, sugar and Worchester sauce and simmer until combined.
  3. In a large bowl, toss dry cereal ingredients, and then pour over butter mix. Toss gently to coat.
  4. Spread out evenly between baking sheets, and bake at 250*, stirring every 15 minutes, for an hour.
  5. Sometimes, we add a little hot sauce for a kick, or a little extra Worchester sauce for more spice!
  1. I think Trash is even better the second day, so save a little to enjoy!
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 It’s is the merriest of all munchies for the holidays and I hope you enjoy my Mamaw’s take on this holiday favorite.

Merriest of Holidays to you!

Ikaylyn‘m Kalyn 
love music. love the outdoors. love life.
Following life around with a camera is my passion; along with mama-ing, DIY-ing, cooking, and exploring.  

Gluten-Free Chocolate Chip Muffins {Foodie Friday}

Gluten-Free Chocolate Chip Muffins {Foodie Friday}
Written by Kelly Peterson of Kelly’s Pink Bicycle.  


 I’m not a gluten-free expert. In fact, if there was a level below novice, I’d be in that category. But we have recently found that my husband appears to be somewhat gluten-intolerant, and since I love him very much I am learning to cook with his needs in mind.

However, gluten-free baking is INTIMIDATING. I didn’t realize how many different types of flours existed until I began scanning through gluten-free recipes for bread, donuts, pastries, and cakes. I’ve been sticking to lots of rice and vegetable dishes because they’re healthy and easy to make, but this past weekend I decided to venture outside my comfort zone and bake.

I decided to start small with my version of gluten-free chocolate chip muffins, adapted from a recipe from Arrowhead Mills. You could easily make them bigger (they’re pretty small) by filling the muffin tins all the way to the top, and lengthening the oven time to 25 minutes or so. You could also do all kinds of fillings – I used chocolate chips and dried cranberries, but I bet they’d be amazing with blueberries, chopped apples, shredded coconut, or even crunchy peanut butter!

My husband gave them a thumbs up, and he’s a pretty picky eater. I hope you like them!


Gluten-Free Chocolate Chip Muffins (makes 15)


  • 2 cups gluten-free baking mix (I used Arrowhead Mills Gluten-Free Pancake & Baking Mix)
  • 1 tsp baking powder
  • 1 tsp xantham gum
  • 3 Tbsp milled flax seed
  • 1 egg
  • ¼ cup honey
  • ¾ cup water
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla
  • ¼ cup gluten-free chocolate chips
  • ¼ cup chopped dried cranberries


  1. Preheat oven to 350 degrees.
  2. In a medium-sized bowl, mix together the first 4 ingredients.
  3. In a small bowl, mix together all wet ingredients (egg, honey, water, applesauce, and vanilla)
  4. Pour liquid mixture into bowl with dry ingredients and mix only until lumps are gone.
  5. Mix in the chocolate chips and cranberries (don’t over mix!).
  6. Fill oiled muffin tins ¾ full with muffin mixture. The mixture will be thick.
  7. Bake for 17-20 minutes, or until the tops are golden brown.


Nutritional Information (per muffin)

Calories: 123; Carbs: 26g; Fat: 2g; Sugars: 8g; Sodium: 181mg; Protein: 3g; Fiber: 1g; Calcium: 11%

Kelly is in love with her husband, her cookbooks, and her bread machine. When she’s not reading The Hunger Games or trying to sprout her own lentils, she can typically be found spending way too much time on Facebook and Twitter. You can read more at Kelly’s Pink Bicycle.