“Reindeer Poop” Chex Mix Chocolate Peanut Butter Treat

 

Reindeer Poop (The Snack That Never Makes It to Christmas)

Every year, there are a few holiday recipes I plan to make for gifting… and then there are the ones that mysteriously disappear before they ever leave my kitchen. Reindeer Poop is sweet, crunchy, chocolatey, and completely addictive — the kind of snack you make “just to sample” and suddenly realize half the batch is gone. Around here, it’s become a December tradition, whether it ends up packaged in little bags with a ribbon or eaten straight from the bowl while wrapping presents.

This version uses Chocolate Chex, plenty of peanut-buttery chocolate coating, and (because it’s the holidays) a generous handful of mini Reese’s and M&M’s. 

🎄 Reindeer Poop

Ingredients

• 6 cups Chocolate Chex cereal
• 1 cup semi-sweet chocolate chips
• ½ cup creamy peanut butter
• ¼ cup butter
• 1 teaspoon vanilla extract
• 1½–2 cups powdered sugar
• 1 cup Reese’s minis (small unwrapped type)
• 1 cup M&M’s (holiday colors)

How I Make It

I start by melting the chocolate chips, peanut butter, and butter together in the microwave, stirring every 30 seconds until everything is smooth and glossy. A splash of vanilla goes in at the end.

The Chocolate Chex go into a large bowl, and I gently fold in the warm chocolate mixture until every piece is coated. From there, it all gets transferred to a big zip-top bag (or a container with a tight lid), where I add the powdered sugar and give it a good shake until everything looks snowy and well coated.

Once it’s spread out on parchment and cooled just enough so it’s no longer sticky, I fold in the mini Reese’s and M&M’s. Add them at the end so they stay colorful and don’t melt into the mix.

Notes from My Kitchen

• This makes an excellent edible gift, but it’s also perfectly acceptable to keep a bowl on the counter and “sample” it repeatedly.
• If you’re making it ahead, store it in an airtight container at room temperature — it keeps beautifully for several days (if it lasts that long).
• Add pretzels or peanuts if you like a salty crunch, but honestly, it’s pretty perfect as is.

If you’re looking for an easy, no-bake holiday treat that brings smiles and disappears fast, Reindeer Poop is it. Just don’t be surprised if you have to make a second batch. 🎄✨

Carrot & Coriander Soup

I was so happy to find this The Lost Kitchen email in my inbox today, she must’ve known I’d harvested carrots over the weekend! 

https://findthelostkitchen.com/pages/toasted-coriander-carrot-soup

Carrot & Coriander Soup

Serves 6 (or 4, if using 4 cups stock) 

3 tablespoons extra-virgin olive oil 

2 tablespoons coriander seeds (I used ground which was fine. Although it’s probably old in my spice cabinet. It wasn’t overpowering at all.)

2 cups chopped yellow or white onion 

2 garlic cloves, minced 

2 teaspoons kosher salt, or more to taste (use less! At least half as much.) 

Freshly ground black pepper 

4 cups peeled carrots cut into 1/2 inch chunks (used garden fresh!) 

4 tablespoons unsalted butter 

2 tablespoons brown sugar 

5 cups chicken stock (I used 3c water and added 3 tsp Penzeys chicken base) 

IN A LARGE HEAVY-BOTTOMED POT, combine the oil and coriander seeds and toast the seeds over medium heat, stirring frequently, until fragrant, about 1 minute. 

Add the onion and garlic, season with 1 teaspoon of the salt (use 1/2 tsp)and a few cracks of pepper sir, and cook until the onions are translucent, 4 to 5 minutes.

Add the carrots, the remaining teaspoon of salt (half), and a few cracks of pepper and stir to coat. Stir in the butter and toss the carrots until the butter has completely melted. Add the brown sugar and stir until it dissolves. Pour in the stock, bring the mixture to a simmer, and cook until the carrots are just tender, 8 to 10 minutes. Remove the pot from the heat. 

Working in batches if necessary, carefully transfer the hot soup to a blender and blend until smooth. Strain the soup through a fine-mesh strainer (straining totally unnecessary) back into the pot. Taste for seasoning, adding more salt and/or pepper if needed. Serve hot. 

MAKE IT YOUR OWN: This soup is really versatile and pairs well with many other flavors and textures. Try garnishing with a drizzle of honey, a dollop of crème fraîche or yogurt, a sprinkling of sunflower seeds, or a few sprigs of cilantro.

Cosmic Beans (pressure canning recipe)

 

Ingredients and Preparation:

To make a batch of Cosmic Beans, you’ll need the following ingredients:

– 1 lb bacon, diced

– 1 lb ground beef, browned

– 1 medium onion, diced

– 1 can of butter beans, drained

– 1 can of kidney beans, drained

– 1 can of pork n beans 

– 1/2 cup ketchup

– 1 tsp dry mustard or 2 tsp regular mustard

– 3 tablespoons vinegar

– 5 heaping tablespoons brown sugar

Instructions:

1. Begin by frying the diced bacon in a large pot until crispy. Once cooked, drain the bacon and set it aside.

2. In the same pot, brown the ground beef until fully cooked. Remove the beef from the pot and set it aside.

3. Cook the diced onions in the same pot until they become translucent and fragrant.

4. Add the cooked bacon, ground beef, onions, butter beans, kidney beans, pork n beans, ketchup, dry mustard or regular mustard, vinegar, and brown sugar to the pot. Mix all the ingredients thoroughly.

5. Bring the mixture to a boil, allowing the flavors to meld together.

Canning Cosmic Beans:

To preserve the delightful taste of Cosmic Beans, you can choose to can them. Here’s a step-by-step guide on how to can this beloved recipe:

1. Prepare your canning equipment: Sterilize 12 pint-sized jars, lids, and rings following standard canning procedures.

2. Fill each hot jar with the hot Cosmic Beans, leaving about 1 inch of headspace.

3. Wipe the rims of the jars with white vinegar to ensure a clean seal.

4. Place the hot lids on the jars and twist the rings until fingertip tight.

5. Transfer the filled jars to a hot pressure canner.

6. Follow your pressure canner’s instructions to vent the canner for 10 minutes when a steady stream of steam is visible.

7. After venting, add the appropriate weight (10 lbs for your altitude) and bring the canner to the desired pressure.

8. Process the jars for 75 minutes for pints or 90 minutes for quarts, maintaining consistent pressure throughout.

9. Once the processing time is complete, turn off the heat and allow the canner to depressurize naturally.

10. Carefully remove the jars from the canner and place them on a towel-lined countertop to cool.

11. As the jars cool, you should hear the satisfying “pop” sound, indicating that a proper seal has been achieved.

12. Let the jars cool completely before storing them in a cool, dark place.

Conclusion:

Cosmic Beans, a treasured family recipe, offers a delightful combination of flavors and a touch of nostalgia.

Whether enjoyed as a hearty meal or a side dish, its protein-rich ingredients and sweet-savory profile make it a crowd-pleaser.