Bugle Snack Mix

 

6 C original bugles

5 C nacho bugles (or another bag of regular bugles based on preference)

4 C Cheese Its crackers

6 oz. colored goldfish crackers 

3 C mini pretzels

2 C Crispix cereal (or corn Chex)

2 C cashews (or substitute more of the other ingredients if there are allergy concerns)

¾ C butter flavored popcorn oil (vegetable oil is a fine substitute)

2 – 1oz. envelopes of Hidden Valley Ranch DRESSING mix (4 Tbsp)

Optional:

1 bag of puffcorn


Combine first 7 ingredients in large bowl. Combine oil and ranch powder and mix well. Pour over cracker mixture and toss until evenly coated. Divide among 3 – 10X15 baking sheets.

Bake at 250 for 45 minutes stirring every 15 minutes. Cool in pans over racks.

I got this recipe from our neighbor friend Brenda. Recently she told me to add puffcorn to the mix, and she's right that it's a great addition.

Andy likes the regular bugles more than the nacho. Meg likes the nacho bugles but says I can leave out the goldfish, so this is clearly something we'll tailor based on the audience.

Version without nacho Bugles and with puffcorn added

Egg Bites

I don't have a lot of time in the mornings in my current job and I'm looking to boost my protein intake, so I thought I'd try egg bites that can be batch cooked (and even frozen) then reheated quickly.

Yields about 24 egg bites 

• 12 eggs 
• 1 lb. bulk breakfast sausage, browned and drained 
• 16 oz cottage cheese 
• 5-6 green onions, thinly sliced 
• 1/2 cup finely diced bell pepper 
• Pinch of salt and pepper 
• 1 cup cheddar cheese 

1. Preheat oven to 350 degrees. Grease about 18 cups on a muffin tin. (I use the silicone muffin pan and bake two batches) 
2. Whisk eggs in a large bowl until slightly frothy. Stir in cottage cheese & salt/pepper to taste. 
3. Add cooked sausage, green onions, peppers & the cheddar cheese. Stir well to incorporate. 
4. Pour egg mixture into each muffin tin filling about 3/4 of the way full. Don’t overfill as it will expand a little while baking.  
5. Bake in preheated oven for about 20-25 mins or until fully set.  

To freeze, let them come to room temperature, then chill in fridge. Pack in freezer bags and freeze.

To reheat: microwave for about 30 seconds for every 2 bites.