Chex Mix and Puppy Chow

Hi Friends. It’s been a while.
We’re now just under 2 months into the ever-terrifying intern year. And while this may be stating the obvious (as evidenced by our lack of posts), life has been busy. Here are some of the big updates since my last post:
1. I am officially a surgeon-in-training (I’ll write a post soon explaining exactly what that means).
2. Michael (the fiancé) and I bought a house. It feels incredibly adult to say that. So adult, in fact, that I feel like I’m kidding myself into thinking I’m mature enough for the responsibility of homeowner-ship. This was especially obvious as I tried to get over the sticker shock after seeing the bill for a 10 minute furnace repair job.
3. In spite of having owned our house for over a month, our garage is still nonfunctioning as it is currently full of unpacked boxes.
4. I’m afraid of my kitchen. Weird statement, right? Well when I first began cooking for myself it was out of necessity…no one else was going to put food in my mouth. Initially I was overwhelmed by all that went into preparing a meal. Over time, I learned to love the process, but I appear to have regressed. Now, you might be asking yourself, well if you’re not coking, how are you eating? (In truth, none of you were probably thinking that, but I needed some kind of lead in) Well I have recently discovered the beauty of “call money.” Michigan spoils us with a monthly allowance that can only be spent at the cafeteria. I’ve NEVER been the person to spend my money on hospital food. I was a religious brown-bag-luncher…until now. I mean, I’m not going to look a gift horse in the mouth. Now I walk into the cafeteria like a rich kid in a food court. No more brown bags for this girl! And what that translates to is less cooking (Actually this is all an excuse…I’ve been avoiding cooking because if I’m cooking then I don’t have an excuse for not posting on BA. It’s all just a copout.).
5. Okay I know that  most of you have already stopped reading and jumped down to the recipe, but for those of you who stuck it out, this is the last point. I promise. It will even tie into the recipe! In an attempt to expedite the move in process, I scheduled my first vacation week in early August, and my best friend (Angela) was generous enough to spend that time with me painting, building furniture, cleaning, watching mindless reality TV and teaching me to make snacks that smell strikingly like high school. Phew. Done. Now go and enjoy.

Puppy Chow

  • 1/2 stick butter (4 tbs)
  • 1 cup chocolate chips
  • about 1/2 cup peanut butter
  • 1/2 bag of rice chex (about 4 cups)
  • 1/2 bag of corn chex (about 4 cups)
  • 1 tsp vanilla
  • a lot of powdered sugar (about 1 cup?)
  1. In a microwaveable bowl, combine the butter, chocolate chips and peanut butter.
  2. Microwave for 30 seconds at a time, stirring after each interval, until the chocolate chips are melted.
  3. In a separate bowl, mix together the chex, then pour in the chocolate peanut butter mix. Stir until the chex are evenly coated.
  4. Pour 1/2 cup powdered sugar into a gallon ziplock bag, add the chex mixture, then top with another 1/2 cup of powdered sugar. Close the bag and shake until the sugar is evenly distributed (you may need a little extra).
Chex Mix
  • 4 tbs butter
  • 3 tbs worcestershire
  • 1-1 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 9 cups assorted chex (rice, corn and wheat)
  1. Melt butter and mix in the worcestershire and spices.
  2. In a separate (microwave safe) bowl, combine the chex and pour in the butter and spice mix. Mix thoroughly.
  3. Microwave the mixture for 2 min, stir, then microwave for another 3 min. 
  4. LET COOL (says Angela)!! You WILL burn your tongue if you do not heed Angela’s warming.
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