Snow Day Snack – Peanut Butter and Nutella Puppy Chow

There is nothing like a snow day!

Yesterday we woke up to a blanket of snow with the promise that it would keep falling until mid day. Ryan and I were both lucky enough to be able to stay home. We bundled up and I worked in my PJ’s on the couch with Christmas movies playing in the background. It was so perfect.

The snow was the heavy but fluffy kind and was truly beautiful. By noon we had about 6 inches of snow! On my “lunch break” we ventured outside with Maggie.

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Snow days always make me feel like a kid. There is also something so cozy and romantic about being snowed in. When I was younger snow days were like mini holidays. And since my mom was a teacher, she was always able to stay home with us  to play games, watch movies, and bake.  After a hard day sledding and trekking through the snow, my brother and I would come in starving. We’d bake some fresh cookies or stuff ourselves with some other tasty snack.

Yesterday, I decided to make Puppy Chow with a twist! I added Nutella and it was delicious! You can’t beat this 15 minute recipe!

(Some people call this snack Muddy Buddies, I prefer Puppy Chow because duh, I love puppies!)

Perfect for when your snowed in:

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Ingredients

9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/4 cup peanut butter
1/2 cup Nutella
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
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Directions:

1. Microwave chocolate chips, peanut butter, Nutella,  and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.

2. Measure out 9 cups of your desired Chex cereal in a very large bowl.

3. Pour chocolate, peanut butter, and Nutella mixture over cereal, stirring until evenly coated.

4. Pour into 2-gallon resealable food-storage plastic bag and add the powdered sugar.

5. Shake until all the pieces are coated in sugar.6. Snack your little heart out!

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xoxo katie

Home Made Peanut Butter

I love peanut butter. I really really love peanut butter. Peanut butter on toast, peanut butter on pretzels, peanut butter on ice cream, peanut butter and Fluff, peanut butter and chocolate, peanut butter and celery, peanut butter and apples… Ryan feels the same way. We were going through jars of Skippy’s natural peanut butter with honey in a matter of days.

I decided to be smart and try to make my own peanut butter. Since we eat it by the spoonful it seemed best to try to avoid all those preservatives.

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I decided to be smart and try to make my own peanut butter. Since we eat it by the spoonful it seemed best to try to avoid all those preservatives.

It’s simple and saves you a few bucks as well.

Here is what you will need:

Ingredients:

16 ounces of dry roasted UNSALTED peanuts

1 teaspoon of salt

1.5 table spoons of peanut oil

2 tablespoons of honey

Directions:

1. Place all the peanuts in your food processor and blend for 6 minutes. Pause to break up the peanuts and scrape them off the side. Don’t be discouraged if the peanuts are still crumbly looking after a few minutes. Just keep processing it!
2. After six minutes add the oil and the honey. Continue to process for another 8 minutes until the peanut butter is nice and creamy.
3. Once you have the desired texture, taste and add salt as needed. Once your peanut butter is creamy, taste it and add a bit of salt if you like.
4. Store in an air tight container in the fridge and stir before every use.

Be sure to use unsalted peanuts – I first made the mistake of using salted peanuts and ended up with a way too salty spread. 

Feel free to add other ingredients s as you wish like Chocolate, hazelnuts, cinnamon, more honey etc. Have fun!! I can’t wait to make cashew butter!