Madera Museum

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  • Super Bowl Menu Plan

    print the shopping list

    Alright, friends, I’ve got the ultimate Super Bowl spread ready! Whether you’re here for the game or the food (let’s be real, it’s all about the snacks), this menu’s got you covered.

    A collage of 6 photos and a graphic that says super bowl menu plan with shopping list.

    Eat Like a Super Bowl Champ

    • Make It Memorable: The Super Bowl is all about good vibes, and your menu sets the tone for a party everyone will be talking about long after the game.
    • Stress Less, Enjoy More: A meal plan and shopping list mean no last-minute chaos—you’ll actually get to relax and watch the game with everyone else.
    • Keep Everyone Happy: Let’s be real, the food is half the fun! A great spread keeps your guests fueled, excited, and coming back for seconds.

    How to Plan a Super Bowl Menu

    Planning a Super Bowl menu is so much fun! It’s all about easy, crowd-pleasing snacks like wings, dips, and finger foods that keep everyone happy between plays. Mix homemade with store-bought to keep things simple, and prep ahead so you can enjoy the game too. 🏈🎉

    printable menu and shopping list

    How Many Does This Feed?

    I have included 6 different appetizers and snacks for your Super Bowl Party! If you make all of them, you should be about to feed at least 12-15 adults! Stick to the shopping list that I have provided and you don’t even need to figure anything out.

    Jalapeño Poppers with Bacon

    4.86 from 21 votes
    These jalapeño poppers are filled with a cream cheese mixture, topped with crumbled bacon pieces, and then baked to perfection. You won’t be able to stop at one! 

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    Pretzel bites in a bowl with a cup of mustard

    Pretzel Bites

    5 from 1 vote
    Pretzel Bites are the perfect afterschool snacks, game day appetizers, and popcorn replacement for movie nights. The outside of each pretzel bites is golden brown and chewy, while the inside is soft and fluffy.

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    Boneless Wings

    If you’re still working on your Super Bowl food lineup, add these amazing boneless wings to the list! They have a crispy buttermilk breading and are tossed in a mouthwatering buffalo sauce.

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    Churro Chex Mix

    Churro Chex Mix uses cinnamon and sugar mixed with white chocolate to coat the crunchy cereal! It’s the perfect snack for game day, road trips, or when that sweet tooth hits!

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    Classic Muddy Buddies (Puppy Chow)

    5 from 1 vote
    This quick and easy no bake sweet treat is a combination of cereal, chocolate and peanut butter and tossed in powdered sugar. It’s snack attack perfection! 

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    Why a Planned Menu is the REAL Game-Day MVP

    • Stay Organized: A menu and list keep you from forgetting anything (like chips for the guac!).
    • Save Time: Fewer store runs mean more time to enjoy the party.
    • Stay on Budget: You’ll buy exactly what you need—no random extras.
    • Balanced Spread: A plan ensures you’ve got something for everyone.
    • Less Stress: Prep ahead and enjoy the game with your guests!

    Print meal plan and shopping list here
    A pdf of a meal plan and shopping list.

    How to Store Leftovers

    You proably won’t have any leftovers because let’s be honest, the food will be gone before halftime! But, if you do have leftovers, make sure to store them properly in an airtight container in your fridge.

    More Appetizer Recipes

  • Crab Fried Rice

    Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!

    Overhead shot of a bowl of crab fried rice.

    Reasons You’ll Love This Recipe

    • Irresistible Flavors: Crab fried rice is the perfect blend of convenience and indulgence! With tender lump crab meat, garlic, soy sauce, and a hint of zesty lime juice, every bite bursts with an incredible taste.
    • A Cinch to Make: This quick and easy recipe is great for busy weeknights when you crave a delicious, homemade meal without any hassle.
    • Better than Takeout: Pair this dish with some tasty Asian sides like vegetable dumplings or egg rolls for a divine takeout experience in your own home. To keep things a bit lighter, try this Asian ramen salad.

    Fantastic Fried Rice Recipe

    I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

    Ingredients Needed for Crab Fried Rice

    Overhead shot of labeled ingredients.

    How to Make Crab Fried Rice

    Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!

    1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender. 
    2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
    3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
    4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
    5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!
    Overhead shot of carrots, onions and sesame oil cooking in a skillet.
    Overhead shot of garlic added to the vegetables in the skillet.
    Overhead shot of cooked rice being added to the cooked vegetables in the skillet.
    Close up shot of someone pouring whisked eggs into a space made in the middle of the rice and veggies in the skillet.
    Angle shot of the crab, green onions, soy sauce and lime juice on top of the rice, veggie and egg mixture.

    Crab Fried Rice Variations

    If you love crab, this recipe for crab fried rice is an easy and delicious way to get your crab fix! You get to add, delete, and switch up the ingredients to make it your own.

    • Can I add more veggies? Yes! Load it up with all the veggies! Try adding diced peppers, sautéed mushrooms, or zucchini. I also love using broccoli, cabbage, green beans, or sugar snap peas. Just clean out your fridge and add all that veggie goodness!
    • What kind of rice can I use? Substitute brown rice or quinoa for the white rice if you desire. You can even make this with cauliflower rice for a low-carb option.
    • Protein: If you don’t love canned crab, cook fresh crab yourself before adding it in! This fried rice recipe is a great base for any protein option! Substitute the crab for bacon, ham, chicken, or tofu.

    Overhead shot of crab fried rice in a wok.

    Storing Leftovers

    This crab-fried rice makes the best leftovers for lunch! It’s a hearty and packed with protein. Make a big batch to store for leftovers and serve with crispy air fryer egg rolls or these chicken potstickers on the side! My kids love it when we have leftovers!

    • In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
    • To Reheat: Reheat individual portions in the microwave. Heat in 1- minute intervals, stirring in between should do the trick!

    Close up shot of crab fried rice.

    More Delicious Crab Recipes

    If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

    Print

    Crab Fried Rice

    Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice.
    Course Dinner, Side Dish
    Cuisine American
    Keyword crab fried rice recipe, crab rice, fried rice with crab
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4 people
    Calories 280kcal
    Author Alyssa Rivers

    Ingredients

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    Instructions

    • Preheat a large skillet or wok to medium heat. Add the 2 tablespoons sesame oil, ⅓ cup chopped onion, and 1 cup shredded carrots. Cook until tender.
    • Add 1 teaspoon minced garlic and saute for 30 seconds until fragrant.
    • Add the 3 cups cooked rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. Cook longer if you like crispy and golden rice.
    • Create a hole in the middle of the rice and veggie mixture and pour 2 eggs, slightly beaten into the middle. Using a spatula, scramble the eggs as they cook. Once cooked, mix the eggs into the rice mixture.
    • Add the drained 1 (6-ounce) can lump crab, to the wok and stir to combine. Stir in 2-3 tablespoons soy sauce, and the juice of 1 lime, into the fried rice. Toss to combine, then season with ½ teaspoon onion powder, ¼ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper.
    • Garnish with 2 tablespoons green onionsand enjoy!

    Nutrition

    Calories: 280kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 706mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5504IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg

  • Creamy Parmesan Pasta Roni

    Creamy Parmesan Pasta Roni uses just 6 ingredients and one pan! It’s loaded with creamy parmesan sauce and perfectly cooked al denta noodles. Your whole family will go crazy over this delicious, quick, easy meal.

    Overhead shot of creamy parmesan pasta roni in a skillet.

    Reasons You’ll Love This Recipe

    • Quick and Easy: You won’t believe how easy this recipe is with just 6 ingredients; plus, it only takes about 20 minutes to prepare and doesn’t dirty up a bunch of pans and pots.
    • Super Flavorful: You will love the flavor of the combination of heavy cream, robust garlic, and creamy cream cheese, all mixed together with nutty parmesan cheese!
    • Versatile: You can make and enjoy this on its own, but you can add protein like chicken or shrimp. Whip up a fresh wedge salad and breadtwists and you have a complete meal!

    Simple, Clean, and Delicious

    When I first started out, I survived on these cheap Pasta Roni boxes from the grocery store. Now that my boys are in college and are figuring out how to cook on their own, I wanted to make a simple recipe that replicates the classic Pasta Roni. This recipe not only tastes better than the boxed stuff, but it doesn’t have all the processed ingredients.

    Ingredients for Creamy Parmesan Pasta Roni

    Simple ingredients do not mean simple taste. The creamy deliciousness you get from the cream cheese, garlic and heavy creamy is just to die for!

    Overhead shot of labeled ingredients.

    How to Make Creamy Parmesan Pasta Roni

    Make sure you teach your kids this simple yet delicious recipe for homemade pasta roni. It will become a standard for them when they get to college. It only takes 20 minutes to prepare and is insanely good. Scroll to the recipe card at the bottom of the post for exact measurements.

    1. Cook Spaghetti: Boil the spaghetti according to the package directions until they are al dente. Drain and set aside. 
    2. Whisk: Melt the butter in a large skillet, then add the garlic and cook for a minute. Add in the heavy cream and cream cheese and whisk until the cream cheese has melted. 
    3. Combine: Add the noodles, shredded cheese, and salt and pepper to taste, stir to coat the noodles in the sauce, and cook for a few minutes, stirring frequently. Remove the noodles from the heat and serve fresh. 
    Overhead shot of cooked noodles in a bowl.
    Angle s hot of butter, garlic, cream cheese, and heavy cream melting in a skillet.
    Overhead shot of the noodles, parmesan cheese, salt and pepper added to the cream cheese and heavy cream mixture.

    Creamy Garlic Noodles Tips and Variations

    This creamy parmesan pasta roni really doesn’t need much to make it incredible. I have included a couple of ways you can switch things up if you need some ideas.

    • Do you like it spicy? Try adding red pepper flakes to the noodles for some heat. 
    • Do I have to use heavy cream? You can use whole milk in place of the heavy cream, but it won’t be quite as creamy.
    • Can I change up the pasta? You can use whatever noodles you have on hand. I like the texture of spaghetti noodles, but you could use angel hair pasta, linguini, or even bowtie pasta.

    Close up shot of creamy parmesan pasta roni with a wooden serving spoon.

    Leftover Creamy Parmesan Pasta Roni

    • Refrigerator: Store leftovers in the fridge in an airtight container for up to 4 days. 
    • DO NOT FREEZE: I don’t recommend freezing this dish, it’s best served fresh or kept in the fridge.

    Overhead shot of plated creamy parmesan pasta roni.

    More Simple Yet Delicious Pasta Dishes

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    Creamy Parmesan Pasta Roni

    Creamy Parmesan Pasta Roni is just 6 ingredients and one pan! It is a delicious, quick, and easy meal that the entire family will go crazy over!
    Course Side Dish
    Cuisine American, Italian American
    Keyword Creamy parmesan pasta roni, creamy parmesan pasta roni recipe, creamy parmesan spaghetti, creamy spaghetti, parmesan spaghetti
    Prep Time 10 minutes
    Total Time 20 minutes
    Servings 4 Servings
    Calories 540kcal
    Author Alyssa Rivers

    Ingredients

    Get Recipe Ingredients

    Instructions

    • Cook 8 ounces spaghetti noodles according to the package directions until they are al dente. Drain and set aside.
    • Melt 2 tablespoons unsalted butter in a large skillet, add the 1 tablespoon minced garlic, and cook for a minute. Add in 1 cup heavy creamand 1 (8 ounce) block softened cream cheeseand whisk until the cream cheese has melted.
    • Add the noodles, ¾ cup shredded parmesan cheese, and salt and pepper to taste, stir to coat the noodles in the sauce, and cook for a few minutes, stirring frequently.
    • Remove the noodles from the heat and serve fresh.

    Notes

    Originally Posted 10/30/2016

    Updated 1/29/2024

    Nutrition

    Calories: 540kcal | Carbohydrates: 45g | Protein: 16g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 323mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1196IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1mg

     

  • Tuscan White Bean Soup

    Tuscan white bean soup is like a warm hug in a bowl. Hearty beans and tender vegetables come together to give you a boost of nutrients. This soup is light and fresh tasting, with bright, zesty flavors!

    Reasons You’ll Love This Recipe

    Nutrient Dense: This soup is loaded with fiber-rich beans and nutrient-dense vegetables that give your immune system a boost during cold and flu season.

    Easy to Make: You can have this soup on the table in just 40 minutes. Its rich flavors will brighten your day on cold winter afternoons.

    Versatile: This soup is excellent on its own, but I like to serve it with my whole wheat bread and kale Caesar salad on the side.

    Hearty, Filling and Good For You

    After the holidays I am ready to get a start on healthy eating. This Tuscan white bean soup provides the perfect balance of flavor and nutrient rich ingredients. I have been hearing so much about the importance of fiber in my diet. The cannellenni beans, spinach and vegetables will add much needed fiber to your diet and help you feel ready to take on the day!

    Ingredients Needed

    How to Make Tuscan White Bean Soup

    You will love how quickly and easily this Tuscan white bean soup comes together. Chop up your veggies, cook them down, add everything to the pot! Let it simmer and soak in all the flavor. I like to make double batch so I have plenty for quick lunches during the week.

    Cook Veggies: Heat the olive oil on the stovetop in a large pot over medium-high heat. Add the onion, celery, and carrots to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

    Stir: Add the garlic and tomato paste to the pot and stir until the garlic is fragrant, about 1 minute. 

    Simmer: Add the cannellini beans, broth, vinegar, Italian seasoning, pepper flakes, and salt and black pepper to taste. Stir everything together, then bring the soup to a gentle boil. Reduce the heat to low and simmer for 5-8 minutes. 

    Serve: Add the spinach to the soup and stir to incorporate. Continue cooking the soup until the spinach is wilted, about 3 minutes. Remove the soup from the heat and serve fresh.

    White Bean Soup Tips and Variations

    This Tuscan soup is great as is, but can also be customized to suit your tastes and use what you have on hand.

    Slow cooker instructions: Add all the ingredients to a crockpot except the spinach, cover, and cook on LOW for 4-5 hours until the vegetables are tender. Add the spinach in at the last 30 minutes of cooking. 

    Can’t Handle the Heat? The red pepper flakes are optional, you can leave them out, or add more, depending on your taste.

    Can I switch up the broth? If you want to make this a truly vegetarian dish, you can use vegetable broth in place of the chicken broth.

    Can I use different beans? You can use whatever beans you like or have on hand like navy beans, or great northern beans.

    What can I use as garnish? If you wanted to, you could add a splash of lemon juice, fresh parsley, and parmesan cheese as garnish.

    How to Store Leftover Tuscan White Bean Soup

    Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days

    Freezer: You could make a double batch and store one in a freezer-safe container in the freezer for up to 2 months 

    Reheat: I recommend reheating the soup on the stove over medium heat, especially if frozen.

    More Vegetable-Inspired Soups

    Soup

    Butternut Squash Soup

    45 mins

    Soup

    Black Bean Soup

    25 mins

    Dinner

    Vegetable Detox Soup

    40 mins

    Soup

    Detox Cabbage Soup

    30 mins

    Print

    Tuscan White Bean Soup

    Tuscan white bean soup is like a warm hug. Hearty beans and tender vegetables come together to give you a boost of nutrients. This soup is light and fresh tasting, with bright, zesty flavors!
    Course Dinner, Main Course
    Cuisine American, Italian American
    Keyword tuscan soup, tuscan white bean soup, tuscan white bean soup recipe, white bean soup
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 6 people
    Calories 75kcal
    Author Alyssa Rivers

    Ingredients

    2 tablespoons olive oil½ cup diced onion, about ½ medium onion2 celery ribs, diced about 1 cup2 medium carrots, cut into rounds about 1 cup3 teaspoons minced garlic, about 3 large cloves1 tablespoon tomato paste3 (15-ounce) cans cannellini beans, drained4 cups chicken broth2 tablespoons white wine vinegar1 teaspoon Italian seasoning¼ teaspoon red pepper flakesSalt and pepper to taste3 cups fresh spinach, coarsely chopped
    Get Recipe Ingredients

    Instructions

    Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the ½ cup diced onion, 2 celery ribs, and 2 medium carrots, to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
    Add the 3 teaspoons minced garlic, and 1 tablespoon tomato paste to the pot and stir until the garlic is fragrant about 1 minute.
    Add the 3 (15-ounce) cans cannellini beans, 4 cups chicken broth, 2 tablespoons white wine vinegar, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, and Salt and pepper to taste.
    Stir everything together and bring the soup to a gentle boil. Reduce the heat to low and simmer for 5-8 minutes.
    Add the 3 cups fresh spinach, to the soup and stir to incorporate. Continue cooking the soup until the spinach is wilted, about 3 minutes.
    Remove the soup from the heat and serve fresh.

    Nutrition

    Calories: 75kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 632mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4884IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg

  • Mushroom Lasagna

    This creamy, cheesy mushroom lasagna is a delicious twist on the classic. Instead of traditional meat and red sauce, this recipe features layers of garlicky mushrooms and a rich béchamel sauce that brings incredible depth to every bite.

    Reasons You’ll Love This Recipe

    It’s SO flavorful: The joining of garlic mushrooms with a rich, creamy sauce and tender noodles is absolutely heavenly. Even my picky kids love this dinner, and it’s a great way to sneak in extra veggies!

    Vegetarian-Friendly: This mushroom lasagna is a hearty, meat free dinner option that’s sure to impress even meat eaters.

    Perfect Comfort Food: Warm, cheesy, and loaded with flavor, it’s the best for a cozy meal. I like to serve it with this fresh salad and some homemade garlic knots!

    Unique and Delicious

    If you are looking to switch things up from the classic lasagna, this is the dish for you! It has so much flavor and incredible texture with the al dente noodles, tender mushrooms, and creamy cheese sauce. Your whole family will love it! The best part is that it can be ready in under an hour!

    Mushroom Lasagna Ingredients

    How to Make Mushroom Lasagna

    There’s no need to be intimidated! This mushroom lasagna recipe is actually so easy to make. I’ll guide you through every step with helpful pictures and clear instructions. Let’s get to cooking!

    Mushrooms

    Prep and Cook Pasta: Preheat oven to 375ºF. Spray a 9x13x2-inch baking dish with cooking spray and set aside. Boil lasagna noodles according to the package directions. Then, drain them in cold water and set them aside.

    Add: In a large pot, melt the butter over medium-high heat. Add the mushroom slices, shallots, garlic, Italian seasoning, salt, and pepper. Stir to combine.

    Sauté: Cook the mushrooms, stirring occasionally, until they are tender, about 5 minutes. Remove the mushrooms from the pot and set aside.

    Béchamel Sauce

    Combine: Return to the same pot and melt the ¼ cup of butter over medium-high heat. Whisk the flour into the butter to create a paste.

    White Sauce: Slowly pour and whisk the milk into the butter paste. A thick sauce should form.

    Add: Whisk the Italian seasoning, garlic powder, onion powder, and salt and pepper to taste, then remove the sauce from the heat.

    Mushroom Lasagna Ricotta Layer

    Combine: In a bowl, whisk together the ricotta, parmesan, eggs, salt, and black pepper, then set aside.

    Assemble Mushroom Lasagna

    Layer: Spread about ½ cup of the sauce at the bottom of the prepared baking dish, then add a layer of noodles on top of the sauce. Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the cooked mushrooms, then the sauce on the mushrooms.

    Add: Sprinkle 1 cup of mozzarella cheese over the top of the sauce. Repeat the layers two more times, ending with the mozzarella cheese on top.

    Bake: Cover the dish in foil and bake for 20 minutes. Then, remove the foil and bake for an additional 20-25 minutes or until it is heated through and the cheese is bubbly. Remove the lasagna from the oven, and let it rest a few minutes before serving! Garnish with fresh parsley or basil.

    Mushroom Lasagna Variations to Try

    This mushroom lasagna is customizable! Here are my tips to make it with meat or use oven ready noodles.

    Can I add some kind of protein? If you want to add meat to this lasagna, I recommend trying Italian sausage. I would cook the sausage and mix it with the cooked mushrooms before putting the dish together.

    Can I Use Oven-Ready Noodles? You can use oven-ready lasagna noodles with this recipe. When making the béchamel, double the sauce. You will also need to cook the lasagna for longer until the noodles are soft. Keep the lasagna covered while the noodles cook. Once they are ready remove the foil to brown the cheese on top.

    How to Store Leftovers

    If you’re a fan of leftovers like I am, you’re going to love having extra mushroom lasagna. It tastes just as wonderful the next day, making it the perfect meal to enjoy throughout the week!

    In the Refrigerator: Store in an airtight container in the fridge for up to 5 days. 

    In the Freezer: Store in the freezer in an airtight container for up to 2 months. I recommend storing the leftovers in individual portions for easier reheating. 

    To Reheat: Reheat in the microwave or oven at 350ºF until the center is warmed.

    More Delicious Lasagna Recipes

    My family loves lasagna! It’s especially a welcome dinner when it’s cold outside, and all of these recipes are sure to warm you up! They’re hearty and full of flavor. Which one will you try next?

    Soup

    Lasagna Soup

    30 mins

    Dinner

    Lasagna Roll Ups

    16 hrs

    Dinner

    Seafood Lasagna

    1 hr 40 mins

    Dinner

    Easy Sheet Pan Lasagna

    55 mins

    Print

    Mushroom Lasagna

    This creamy, cheesy mushroom lasagna is a delicious twist on the classic dish. This recipe features layers of garlicky mushrooms and a velvety bechamel sauce.
    Course Dinner, Main Course
    Cuisine American, Italian American
    Keyword lasagna recipe, mushroom lasagna, mushroom lasagna recipe, mushroom recipe
    Prep Time 30 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 55 minutes minutes
    Servings 6 People
    Calories 840kcal
    Author Alyssa Rivers

    Ingredients

    Mushrooms

    12 lasagna noodles24 ounces sliced mushrooms3 tablespoons butter2 large shallots minced, about 1 cup2 cloves garlic minced, about 2 teaspoons1 teaspoon Italian seasoning½ teaspoon salt½ teaspoon pepper

    Bechamel Sauce

    ¼ cup salted butter¼ cup all-purpose flour2 ½ cups whole milk1 teaspoon Italian seasoning½ teaspoon garlic powder½ teaspoon onion powderSalt and pepper to taste

    Ricotta Layer

    2 cups ricotta cheese1 cup shredded parmesan cheese2 large eggs1 teaspoon salt½ teaspoon pepper3 cups mozzarella cheese

    Get Recipe Ingredients

    Instructions

    Preheat oven to 375 degrees Fahrenheit. Spray a 9x13x2-inch baking dish with cooking spray and set aside.
    Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.

    Mushrooms

    In a large pot, melt the 3 tablespoons butter over medium-high heat. Add the 24 ounces sliced mushrooms, 2 large shallots minced, 2 cloves garlic minced, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper.
    Cook the mushrooms, stirring occasionally, until they are tender, about 5 minutes. Remove the mushrooms from the pot and set aside.

    Bechamel Sauce

    Return to the same pot and melt the ¼ cup salted butter over medium-high heat. Whisk the ¼ cup all-purpose flour into the butter to create a paste.
    Slowly pour and whisk the 2 ½ cups whole milk into the butter paste. A thick sauce should form.
    Whisk in the 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and Salt and pepper to taste. Remove the sauce from the heat.

    Ricotta Layer

    In a bowl, whisk together the 2 cups ricotta cheese, 1 cup shredded parmesan cheese, 2 large eggs, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.

    Assemble

    Spread about ½ cup of the bechamel sauce at the bottom of the prepared baking dish. Layer some lasagna noodles on the sauce, spread ⅓ of the ricotta mixture over the noodles followed by ⅓ of the cooked mushrooms, then bechamel sauce on the mushrooms.
    Top the bechamel sauce with 1 cup of the 3 cups mozzarella cheese. Repeat the layers 2 more times, ending with the mozzarella cheese on top.
    Cover the dish in foil and bake for 20 minutes, remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly.
    Remove the lasagna from the oven, and let it rest a few minutes before serving!

    Nutrition

    Calories: 840kcal | Carbohydrates: 61g | Protein: 45g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1445mg | Potassium: 862mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1545IU | Vitamin C: 3mg | Calcium: 823mg | Iron: 3mg

  • Weekly Meal Plan #34

    Printable shopping list

    Say goodbye to mealtime stress with this week’s meal plan, packed with easy, delicious recipes your whole family will love! 

    What’s for Dinner?

    Meal planning is the secret to stress-free, delicious dinners all week long! It’s so satisfying knowing what’s on the menu and having everything prepped and ready to go. Plus, with recipes that are easy to make and packed with flavor, you’ll spend less time wondering what to cook and more time enjoying amazing meals with your family.

    Monday:  Korean Beef Lettuce Wraps

    Tuesday: Homemade Shepherd’s Pie

    Wednesday: Instant Pot Roasted Chicken

    Thursday: Air Fryer Pork Fajitas

    Friday: Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

    printable meal plan and shopping list

    Korean Beef Lettuce Wraps

    Enjoy delicious Asian flavors in these Korean Beef Lettuce Wraps! This appetizer or main is loaded with tasty lean ground beef, sautéed shredded carrots, red bell pepper, and garlic, all tossed in a mouthwatering sauce and spooned into lettuce leaves.

    View Recipe

    Shepherd’s Pie

    This easy Shepherd’s Pie recipe is made with a saucy ground beef base, vegetables and creamy mashed potatoes. It’s a hearty make-ahead meal for busy weeknights or Sunday dinner!

    View Recipe

    Instant Pot Roasted Chicken

    5 from 2 votes
    Cooking a whole chicken has never been easier than this Instant Pot roasted chicken! The chicken cooks in just 30 minutes and produces a moist and juicy bird that’s the perfect simple dinner option!

    View Recipe

    Air Fryer Pork Fajitas Recipe

    Celebrate with these insanely delicious and easy air fryer pork fajitas! They are restaurant-quality fajitas in the comfort of your own home, and your entire family will go crazy over them! 

    View Recipe

    Slow Cooker Crack Chicken

    4.47 from 32 votes
    This slow cooker crack chicken (cheddar ranch chicken) is an addicting combination of chicken, cheese, bacon and ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner for busy days.

    View Recipe

    How Many Does it Feed?

    This free weekly meal plan is just what you need to get your week started. It provides five meals that will feed 4-6 (depending on if you are feeding adults or kids), AND it includes a shopping list! With fresh new ideas and easy-to-make recipes, having a weekly menu plan will be a lifesaver.

    Why Should I Meal Plan? 

    If you haven’t tried planning your meals ahead of time, this is going to be a game-changer for you! Here’s why I swear by meal planning:

    Time Saver: No more 4:00 PM panic about dinner. With a menu plan, you know exactly what’s on the menu, what you need, and how long it takes to cook.

    Money Saver: Meal planning works wonders for your wallet. When you organize your shopping list for the week, then you’ll easily spot opportunities to buy in bulk and creatively repurpose leftovers for future meals. It’s a clever approach that keeps more money in your pocket.

    Bye-Bye Takeout: When your dinners are planned ahead of time and groceries are stocked, you’re less likely to hit the drive-thru. Because you are cooking at home, that means more savings and healthier eating. Win-win!

    Quick and Easy Desserts

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    1 hr 7 mins

    Desserts

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    Desserts

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    My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

    print meal plan and shopping list here

    Storing Leftovers for Meal Planning

    I only meal plan Monday-Friday because we sometimes have plans over the weekend or I have leftovers that we can have to finish off the week! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.

  • Pig Shots

    Get ready to wow your taste buds with Pig Shots! These bite-sized creations feature smoky bacon wrapped around savory sausage, filled with a creamy, flavorful cream cheese mixture. Shaped like mini shot glasses, they’re the perfect snack for game day, parties, or anytime you’re looking for a unique appetizer.

    Reasons You’ll Love This Recipe

    Savory Flavor Explosion: Each bite of these pig shots bursts with bold, meaty flavors complemented by a creamy, slightly spicy kick that enhances the savory goodness.

    Easy to Make Ahead: You need just a handful of simple ingredients, and you can make these ahead of time for a stress-free party day.

    Perfect Party Appetizer: Bite-sized and packed with flavor, these are a crowd-pleasing snack for game days and other get-togethers. If you want to serve them with a full spread, include my Rotel dip, crispy potato skins, and little smokies!

    Game Day Appetizer

    I don’t know what it is about football and appetizers, but they just go hand in hand! Especially anything to do with pork! There is just something about watching men throwing around a “pig skin” while eating all things pig! These pig shots have sliced pork sausage wrapped in thick-cut bacon! Trust me when I say make these for the next game day celebration, and everyone will be raving about them!

    Ingredients Needed

    How to Make Pig Shots

    This pig shots recipe is very simple to make! Just plan a little extra time for rolling the bacon around the sausage slices and filling each “shot.” You can even let the kids help!

    Prep and slice sausages: Preheat the oven to 375ºF and line a baking sheet with parchment paper. You may add a baking rack to the pan if desired, just give it a light spray with pan spray. Slice the sausage into about 24 slices, or double the amount of bacon slices you have.

    Bacon: Cut the bacon in half.

    Make the Rolls: Roll each sausage round up in a half-slice of bacon so the edge of the bacon matches up with the bottom edge of the sausage. Use a toothpick skewered through the bacon and entire piece of sausage to secure the two together. The result should look like a cup.

    Set Aside: Set the little cups on the prepared baking sheet and set aside.

    Make the Filling: Combine the cream cheese, cheddar cheese, jalapeños, and barbecue rub seasoning.

    Fill: Scoop the cream cheese filling into a piping bag or large ziplock bag, snip the corner, and squeeze the filling into the bacon-wrapped sausage cups until they are nearly full. Don’t overfill them! The filling will expand as it bakes.

    Add Jalapeño Slices: If desired, place sliced jalapeno on top of some or all of the pig shots.

    Make the Glaze: Combe the bbq sauce, maple syrup, and brown sugar in a small bowl.

    Bake: Brush the tops of the pig shots with the glaze and bake for 35-45 minutes or until the bacon is crisp and rendered. Let them cool for a few minutes before serving. I recommend removing the toothpicks before serving.

    Smoking Instructions for Pig Shots

    Smoke Them! Traditional pig shots are smoked, not baked. I baked mine in order to make the recipe more accessible, but you absolutely can smoke these babies! Smoke the pig shots at 275-300 degrees Fahrenheit for 75-90 minutes or until the bacon is crisp. Brush the glaze on them in the last 15 minutes of smoking.

    Tips and Variations for Making Pig Shots

    Pig shots are the ultimate appetizer! Here are a few tips and ways you can customize them to make them perfect for you.

    How to prevent blackened bottoms? You may find the bottoms of the pig shots get very black when baked directly on the parchment-lined sheet pan, but this is just because the sugar in the glaze caramelizes! They aren’t burned and will still taste amazing. To avoid blackened bottoms, you can use an oven-safe baking rack on top of the sheet pan to prevent the pig shots from sitting in the glaze as they melt and caramelize.

    What sausage should I use? You can use any kind of smoked sausage, such as Kielbasa or Bratwurst. I recommend using a pork-based sausage to keep the ‘pig’ in these pig shots.

    What Bacon should I use? You can use regular-cut bacon for these, and they will likely end up slightly crispier. But, I found that thick-cut bacon held its shape so much better and it is the traditional cut used for pig shots.

    Add Extra Flavor! Sprinkle some BBQ seasoning on top of them before baking for added BBQ flavor.

    Cheese Recommendations: You can swap out the cheddar cheese for any number of different cheeses, but I suggest trying pepper jack, Monterey Jack, or even substituting a portion of the cheese for grated parmesan.

    Add-Ins for the Glaze: Mix 1-2 tablespoons of bourbon into the glaze to change up the flavor, or add a pinch or two of cayenne pepper.

    How to Store Leftovers

    In the Refrigerator: You may store pig shots in an airtight container in the fridge for up to 5 days.

    Reheating Reheat them in the air fryer at 375 degrees Fahrenheit for 2-3 minutes or in the microwave for 30-60 seconds.

    Assemble Ahead: You can assemble pig shots up to 24 hours before cooking them. Keep them stored in an airtight container in the fridge, and wait until you are ready to bake them before brushing them with the glaze.

    More Appetizer Recipes

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    30 mins

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    Print

    Pig Shots

    Get ready to wow your taste buds with Pig Shots! Shaped like mini shot glasses, they’re the perfect snack for game day and parties.
    Course Appetizer
    Cuisine American, Southern
    Keyword jalapeno popper pig shots, oven baked pig shots, pig shots, pig shots recipe
    Prep Time 35 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 24 pig shots
    Calories 188kcal
    Author Alyssa Rivers

    Equipment

    toothpicks

    Ingredients

    12 ounces smoked sausage1 pound thick-cut bacon8 ounces cream cheese1 cup shredded cheddar cheese¼ cup diced jalapeno1 teaspoon barbecue rub seasoning⅓ cup barbecue sauce1 tablespoon real maple syrup2 tablespoons brown sugar
    Get Recipe Ingredients

    Instructions

    Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. You may add a baking rack to the pan if desired, just give it a light spray with pan spray.
    Slice 12 ounces smoked sausage into about 24 slices, or double the amount of bacon slices you have.
    Cut 1 pound thick-cut bacon in half. Roll each sausage round up in a slice of bacon so the edge of the bacon matches up with the bottom edge of the sausage. Use a toothpick skewered through the bacon and entire piece of sausage to secure the two together. The result should look like a cup.
    Set the little cups on the prepared baking sheet and set aside.
    Make the filling by combining 8 ounces cream cheese, 1 cup shredded cheddar cheese, ¼ cup diced jalapeno, and 1 teaspoon barbecue rub seasoning. Scoop the filling into a large ziplock bag, snip the corner, and squeeze the filling into the cups until they are nearly full. Don’t overfill them! The filling will expand as it bakes.
    If desired, place sliced jalapeños on top of some or all of the pig shots.
    Make the glaze by combining ⅓ cup barbecue sauce, 1 tablespoon real maple syrup, and 2 tablespoons brown sugar in a small bowl.
    Brush the tops of the pig shots with the glaze and bake for 35-45 minutes or until the bacon is crisp and rendered. Let them cool for a few minutes before serving. I recommend removing the toothpicks before serving.

    Nutrition

    Calories: 188kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 347mg | Potassium: 96mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 0.3mg

  • Spring Roll in a Bowl

    This flavorful, fresh Spring Roll Bowl is not only insanely delicious but absolutely beautiful. It’s filled with tender rice vermicelli, vibrant vegetables, and fresh herbs, all topped with my Thai peanut dressing.

    Reasons You’ll Love This Recipe

    Easy to Make: This bowl comes together so quickly. Get the veggies chopped and the dressing made, boil the noodles, and toss everything together!

    Healthy: You will feel amazing eating this veggie-filled dish. It will also please your taste buds because of the incredible flavor!

    Customizable: Get creative and use whatever veggies you have on hand or prefer. You could also try different dressings, like my spicy cashew dressing, Asian salad dressing, or my homemade teriyaki sauce.

    How to Make a Spring Roll in a Bowl

    You will want to make these on repeat! They are so simple and fresh and make you feel good! Prepare a bunch ahead of time to assemble for lunch each day for a quick and healthy meal prep idea. Scroll to the bottom of the post for exact measurements of ingredients.

    Prepare: Wash, cut, and prepare the vegetables and herbs if needed. According to the package directions, cook the rice vermicelli and rinse in cold water. Gently toss the noodles in sesame oil to prevent them from sticking together.

    Make the Dressing: Prepare the Thai Peanut Dressing.

    Assemble the Bowl: Divide the cooked rice noodles evenly between 4 bowls. Add ¼ cup of the shredded cabbage, lettuce, cucumbers, and carrots into each bowl. Toss the dressing with the spring roll bowl ingredients. Garnish with green onions, mint leaves, and cilantro.

    Tips and Variations

    The great thing about this recipe is that you can adjust it to suit your preferences. Here are a few ideas to get you started.

    Add a Protein: This bowl doesn’t have meat, but feel free to add protein. Try cooked chicken, shrimp, or shredded pork. Cooked tofu is also a tasty option!

    Ideas For Garnish: Finish off your spring roll bowl with chopped peanuts or cashews, red pepper flakes, bean sprouts, basil, lime juice, sesame seeds, or a drizzle of hot sauce!

    Spice: If you prefer a spicier dressing, add one teaspoon of red pepper flakes to find the perfect heat level for your taste.

    Is the Dressing Too Thick? Add warm water to thin it out, one teaspoon at a time, until you reach the desired consistency.

    Gluten-Free: This recipe is a great option for our gluten-free friends.

    Tips For Making Ahead

    Enjoy this fresh spring roll bowl right away for the best flavor! If you’ve already added the dressing, it’s better to skip saving the leftovers.

    Make Ahead: Prepare the veggies and herbs ahead of time and place them in individual ziplock bags. Keep them in the fridge until it’s time to assemble the bowls. The dressing can also be prepared and refrigerated up to 1 week in advance. When you’re ready, toss the dressing with the spring roll bowl and enjoy right away!

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    Print

    Spring Roll in a Bowl

    This flavorful, fresh Spring Roll Bowl is not only insanely delicious but absolutely beautiful. It’s filled with tender rice vermicelli, vibrant vegetables, and fresh herbs, all topped with my Thai peanut dressing.
    Course Dinner, lunch
    Cuisine American
    Keyword gluten free, spring roll bowl, spring roll in a bowl recipe
    Prep Time 20 minutes minutes
    Total Time 20 minutes minutes
    Servings 4 people
    Calories 314kcal
    Author Alyssa Rivers

    Ingredients

    Bowl

    4 ounces rice vermicelli, uncooked1 teaspoon sesame oil1 cup shredded red cabbage, divided1 cup sliced romaine lettuce, divided1 cup shredded carrots, divided1 cup julienned cucumber, divided2 minced green onions, divided ¼ cup fresh mint leaves, divided ½ cup fresh cilantro, divided1 recipe Thai Peanut Dressing

    Get Recipe Ingredients

    Instructions

    Wash, cut, and prepare the vegetables and herbs, if needed. According to the package directions, cook the 4 ounces rice vermicelli, and rinse in cold water. Gently toss in the noodles in 1 teaspoon sesame oil to prevent them from sticking together.
    Prepare the Thai Peanut Dressing.
    Divide the cooked noodles evenly between 4 bowls. Add ¼ cup cabbage, lettuce, cucumbers, and carrots into each bowl. Drizzle and toss with the prepared dressing. Garnish with green onions, mint leaves, and cilantro.

    Nutrition

    Calories: 314kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 707mg | Potassium: 360mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6960IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 1mg

  • Homemade Steak Sauce

    This A-1 copycat homemade steak sauce recipe is slightly sweet with a delicious tang from the vinegar. It’s perfect for drizzling over your favorite cut of tender, juicy meat.

    Reasons You’ll Love This Recipe

    Easy to Make: There are only a few simple ingredients that go into this amazing sauce, and you probably already have them in your pantry.

    Customizable: You can easily adjust this homemade steak sauce recipe to suit your taste preferences.

    Versatile: This sauce goes well with any steak you whip up, whether it’s a ribeye, T-bone, New York strip, skirt steak, or tuna steak. Make some mashed potatoes and asparagus to complete the meal.

    Rich, Bold, Savory Steak Sauce

    You will love the depth of flavor this homemade sauce gives any steak you make. If you like A-1, you will love this even more. It is similar but will have ingredients you know and trust. Combined, they make the most incredible steaks taste even better! Trust me, you will want to have this on hand any time you make steaks!

    Ingredients Needed

    How to Make Homemade Steak Sauce

    This steak sauce recipe is just as good or better than A-1 steak sauce. I love being able to adjust the ingredients to use more of what I like and make it taste exactly how I want.

    Combine: In a mixing bowl, add the Worcestershire sauce, balsamic vinegar, ketchup, soy sauce, onion powder, garlic powder, mustard powder, pepper, and salt.

    Stir: Whisk everything together and then serve or store right away.

    Tips and Variations

    This homemade steak sauce recipe is very straightforward. But you can always adjust something like this to make it suit your tastes. Here are some ideas to get you started.

    Let it Sit: You can use this sauce right away, but I recommend letting it sit for a couple of hours to allow the flavors to meld together. Shake well before using. 

    Make it Spicy: If you want to, you can add some spice to this sauce by adding cayenne pepper to it.

    Storing Steak Sauce

    The nice thing about this homemade steak sauce is that will last you a couple of months! Here are the instructions for how to give it the longest shelf life.

    Fridge: You can store any leftovers in an airtight container in the fridge for up to 2 months. 

    Freezer: I don’t recommend freezing this sauce, it keeps for a long time in the fridge and will be best kept there.

    More Steak Sauces and Marinades

    Most of the time, I just like to eat my steak in a nice, simple marinade. But there are those special occasions where I like to have my steak with an incredibly flavorful sauce. Here are a few of my favorites! Let me know which one you want to try!

    Dinner

    World’s Best Steak Marinade

    2 hrs 10 mins

    Dressings, Sauces, and Dips

    Chimichurri

    10 mins

    Dinner

    Steak Au Poivre

    1 hr 15 mins

    Dressings, Sauces, and Dips

    Bearnaise Sauce

    35 mins

    Print

    Homemade Steak Sauce

    This A-1 copycat homemade steak sauce recipe is slightly sweet with a delicious tang from the vinegar. It’s perfect for drizzling over your favorite cut of tender, juicy meat.
    Course Dressing, Sauce
    Cuisine American
    Keyword copycat A 1, homemade steak sauce, steak sauce, steak sauce recipe
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 4 ounces
    Calories 26kcal
    Author Alyssa Rivers

    Ingredients

    ¼ cup Worcestershire sauce2 tablespoons balsamic vinegar1 teaspoon ketchup1 teaspoon soy sauce½ teaspoon onion powder½ teaspoon garlic powder½ teaspoon ground mustard¼ teaspoon pepperSalt to taste
    Get Recipe Ingredients

    Instructions

    In a mixing bowl add the ¼ cup Worcestershire sauce, 2 tablespoons balsamic vinegar, 1 teaspoon ketchup, 1 teaspoon soy sauce, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground mustard, ¼ teaspoon pepper, and Salt to taste.
    Whisk to mix everything together and serve or store right away.

    Nutrition

    Calories: 26kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 321mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

  • Churro Chex Mix

    Churro Chex Mix is a fun variation of the popular muddy buddy mix. Sweet cinnamon and sugar mixed with silky white chocolate coat the crunchy cereal to create an addicting treat. It’s the perfect snack to whip up for game day, road trips, or weeknights when that sweet tooth hits!

    Reasons You’ll Love This Recipe

    Easy to Make! With a few simple ingredients, you can have this addictive treat ready in just 10 minutes!

    Game Day Snack: Not sure what to serve during the big game. This churro crack hits all the notes for sweet and salty cravings!

    Customizable: This snack is super customizable. Add in pretzels, marshmallows, or nuts! You could even throw in holiday-themed M&M’s for extra flair!

    Cinnamon Sugar Snacks

    I don’t know about you, but I am a huge fan of cinnamon sugar! The combination reminds me of my childhood and just makes me happy. This churro Chex mix is so sweet and delicious, I can’t stop eating it! Other recipes that use this knock-out flavor combination are my churro crack, roasted cinnamon sugar nuts, and cinnamon sugar tortilla chips. You can whip any of these up for family parties, movie nights, game days, or after-school snacks for kids!

    Ingredients Needed

    How to Make Churro Chex Mix

    Making this delicious treat is quick and simple. The recipe uses pantry staples, just make sure you have the cereal. I always keep a few extra boxes of Chex cereal in my food storage so I can make these sweet treats when my kid’s friends come over! You can find the exact measurements in the recipe card at the bottom of the post.

    Combine: Add the cereal to a large bowl. Gently stir to combine the two flavors and set aside.

    Stir: Add the powdered sugar, granulated sugar, and ground cinnamon to a small bowl. Stir to combine and set aside.

    Melt: Add the butter into a medium-sized saucepan over low heat. Once the butter starts to melt, stir in the chocolate chips. Stir continuously until the mixture is melted and smooth. Make sure to use low heat so as not to burn the chocolate!

    Coat: Pour the chocolate mixture over the cereal in the bowl and gently stir until the cereal is evenly coated. Then, transfer the coated cereal to a large Ziplock bag.

    Shake: Sprinkle the cinnamon-sugar mixture over the coated cereal in the bag. Seal the bag and shake to coat the cereal well. Store the churro Chex mix in a Ziplock bag before serving and enjoying!

    Tips for Melting White Chocolate

    Melting white chocolate can be tricky! I much prefer the stove over the microwave when melting white chocolate because it can burn quickly in the microwave. Remember to use low heat! Remove it from the heat if you think it’s getting too hot. The chocolate will continue to melt in the hot pan, so the direct heat doesn’t have to be constant.

    Churro Chex Tips and Variations

    Churro Chex mix is hard to get wrong. But here are a few suggestions to help make this recipe as easy and accessible as possible for you!

    What type of cereal should I use? Chex mix recipes are so fun because the many Chex cereal flavors are so interchangeable. I LOVED using the cinnamon Chex in this recipe. It was perfect! If you can’t find it, you can just use all rice Chex. Or switch it up and use vanilla Chex, corn Chex, Wheat Chex, or any combination.

    Coat quickly! Work quickly to coat the cereal immediately once the chocolate melts.

    Give me all the cinnamon! We LOVE cinnamon at our house! If you want to take the cinnamon flavor to the next level, add an extra teaspoon of ground cinnamon. If you don’t use cinnamon Chex, I highly recommend increasing the cinnamon!

    Optional Add-ins! Toss in nuts or pretzels as an add-in idea! And if you’re lucky enough to find cinnamon chips, throw those in, too! Try melting the cinnamon chips to replace the white chocolate chips. Yummy, I want to try that next!

    Storing Churro Chex Mix

    On the Counter: This churro Chex mix is great to store in an airtight container or ziplock bag. It will last about one week stored at room temperature.

    Don’t refrigerate! I don’t recommend putting churro chex mix. The flavor could change, and it won’t keep its crunchy texture.

    More Chex Mix Recipe Ideas

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    Print

    Churro Chex Mix

    Churro Chex Mix uses cinnamon and sugar mixed with white chocolate to coat the crunchy cereal! It’s the perfect snack for game day, road trips, or when that sweet tooth hits!
    Course Dessert, Snack
    Cuisine American
    Keyword churro chex mix recipe, churro puppy chow, cinnamon and sugar chex mix
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 12 people
    Calories 208kcal
    Author Alyssa Rivers

    Ingredients

    4 cups rice Chex cereal4 cups cinnamon Chex cereal1 (11-ounce) package white chocolate chips½ cup unsalted butter1 cup powdered sugar½ cup granulated sugar3 teaspoons ground cinnamon
    Get Recipe Ingredients

    Instructions

    Add 4 cups rice Chex cereal and 4 cups cinnamon Chex cereal into a large bowl. Gently stir to combine the two flavors and set aside.
    Add 1 cup powdered sugar, ½ cup granulated sugar, and 3 teaspoons ground cinnamon to a small bowl. Stir to combine and set aside.
    Add ½ cup unsalted butter into a medium-sized saucepan over low heat. Once the butter starts to melt, stir in 1 (11-ounce) package white chocolate chips. Stir continuously until the mixture is melted and smooth. Be careful not to burn the chocolate!
    Pour the chocolate mixture over the cereal in the bowl. Gently stir until the cereal is evenly coated. Transfer the coated cereal to a large Ziplock bag.
    Sprinkle the powdered sugar mixture over the coated cereal in the bag. Seal the bag and shake to coat the cereal well. Store the Chex mix in a Ziplock bag before serving and enjoying!

    Nutrition

    Calories: 208kcal | Carbohydrates: 34g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 147mg | Potassium: 39mg | Fiber: 1g | Sugar: 20g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 6mg