Homemade Gift – Beer Bread Mix

I love giving food gifts. Beer Bread Mix can be a festive gift to share with friends and family. It is super simple to make. I like to put the mix in a one quart mason jar and wrap it in a cellophane bag with a bottle of beer. I have found American style lagers like Budweiser or Coors work best for beer bread. You can make it with seltzer water, but it will not have the yeasty flavor the beer provides. The alcohol cooks out as the bread bakes so I don’t mind serving this to the kids. 

Homemade Gift - Beer Bread Mix

Homemade Gift - Beer Bread Mix

Yield: 1 loaf
Prep Time: 10 minutes
Total Time: 10 minutes

This simple beer bread mix is a great homemade food gift to share with friends and family. It comes together quickly and is shelf-stable. I like to use one quart mason jars and wrap it with a bottle of beer.

Ingredients

  • 3 Cups Flour (I have used all-purpose flour and white whole wheat flour.)
  • 1/4 Cup Sugar
  • 1 Tablespoon Baking Powder
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Baking Soda
  • 1 12 ounce Beer

Additional Ingredients to make the bread

  • Parchment Paper or Wax Paper
  • Cooking Spray
  • 6 Tablepoons Butter, Melted

Instructions

For the Beer Bread Mix:

  1. In a one quart mason jar, pour in half of the flour. Top the flour with the sugar, baking powder, salt, and baking soda. Add the remaining flour and mix with a butter knife to combine.
  2. Top with a tight-fitting lid.
  3. Give as a gift with a bottle of beer.


Click here for FREE Printable Instructions.

Instructions for making bread from the mix:

  1. 1 Recipe Beer Bread Mix
  2. 12 oz Beer
  3. Cooking Spray
  4. Parchment or Wax Paper
  5. 6 Tablespoons Melted Butter

Directions:

  1. Preheat Oven to 350 degrees Fahrenheit.
  2. Cut a piece of parchment paper or wax paper to fit the bottom
    of a 9 x 5-inch loaf pan. Spray the loaf pan with cooking spray. Place the
    parchment paper or wax paper in the bottom of the pan and spray over it with
    cooking spray.
  3. In a medium bowl, combine bread mix with 12 ounces of beer.
    Stir gently until combined. Do not overmix. The batter will be thick and lumpy.
    Transfer batter to prepared loaf pan and gently spread the batter evenly in the
    pan. Pour melted butter over the top of the batter.
  4. Bake at 350 degrees for 45- 50 minutes. The top will be
    slightly browned.
  5. Gently remove the bread from the pan. Let it cool at least 5
    minutes before slicing and serving.

Notes

You can use any air-tight container for the beer bread mix. I like to give the mix with a bottle of beer.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 285mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 3g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

 

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Episode 108 Pre-Holiday Shopping for Basics

Years ago, Lisa Woodruff of Organize 365 talked about how she would do a big shopping trip in early December to stock up on basic items. I thought it was brilliant. I have been doing this for years and it has been a huge part of getting organized for the holidays. I have taken it one step further and now like to do a big shopping trip once a quarter.

 

First, know that a big shopping trip may not be in your budget. That is okay. You may want to just buy a few weeks of basic items.https://feedyourfamilytonight.com/holiday/

The Feed Your Family Tonight Holiday Planning Guide has printable sheets for your pre-holiday shopping lists.

You want to set a time to do this shopping trip. I highly recommend doing it on a weekday morning or a Sunday morning if you need to do it on the weekend. Put it on your calendar and honor that appointment with yourself.

There are two pieces to the pre-holiday shopping for basics. The first is “basic” items that include paper products, cleaning products, personal care items, and over the counter medicines and vitamins. The second is basic food items.

Before you decide what food items you are going to buy, think about how you eat during this busy season. Are you making soups and stews? Are you super busy and rely on frozen convenience foods like frozen meatballs or potstickers? What kind of canned goods, frozen foods, baking supplies, and dry goods do you use frequently? Do you need to buy coffee, tea, or hot chocolate mix? If you drink alcohol, you may want to stop at the liquor store too. By examining the kinds of foods you plan to eat, you are helping yourself meal plan in the weeks ahead. You can plan your meals around the staples you have purchased. This limits your choices and makes meal planning much easier.

Be warned, now is not the time to be aspirational in your purchases. Be realistic. You may want to make lots of meals from scratch, but know that in reality you are going to reach for fast and easy meals. That is not to say that you won’t make a special meal or two. You can go and get the ingredients later. This is the time to get items you will really use. I stock up on frozen fruits and veggies, canned tomatoes, canned beans, and lots of pasta. I get the ingredients I need for most of my holiday baking too.

A word about how to execute the shopping trip. Lisa Woodruff advises to start at the store farthest away from your house and work your way home. You may need to put a cooler in your car to hold frozen items if that store is farthest away. I live in Wichita, Kansas and everything is 15 minutes from my house so it is not as big of a deal, but if you are in a large city and need to drive far to get to a big box store, it is worth it to put a cooler in the car so you don’t have to rush home.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

For a transcript click here

Green Bean Casserole (with vegan option)

Green Bean Casserole is a classic Thanksgiving dish. It is traditionally made with canned condensed mushroom soup. This recipe is from scratch. It starts with mushrooms. I like to use white mushrooms, but any kind of mushroom works well. Mushrooms are like sponges and absorb liquid. Many people will say not to wash mushrooms. For this recipe a quick rinse under the water is fine.

I like to chop the mushrooms super fine in my food processor. You can chop them finely with a knife if you don’t have a food processor. Once they are chopped you will add them to a large skillet with water. The mushrooms will soak up all the water, but as you heat them they will release the water. Keep cooking them until the liquid evaporates. It is important to wait until the liquid is evaporated to add the butter. Adding the butter before the mushrooms have released their water will cause them to absorb the butter and you will end up with a greasy casserole.

I like French fried onions on top of the casserole, but toasted almond work well too. You can make it ahead up to the point of topping it with the onions up to two days ahead. To cook a pre-made casserole, you want to cover it at bake for 15 minutes, then top with the onions and bake uncovered for another 15 minutes.

To make this casserole vegan, use vegan butter and unsweetened almond milk. 

Green Bean Casserole (with vegan option)

Green Bean Casserole (with vegan option)

Yield: 9
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

This is a classic green bean casserole that is made from scratch. There is no can of condensed mushroom soup. Mushrooms are cooked and transformed into a creamy sauce that coats the green beans. The casserole is topped with crunch fried onions.

It is easy to make this a vegan and dairy free side dish if you substitute vegan butter and unsweetened almond milk.

Ingredients

  • 1 Pound of Green Beans, cooked
  • 8 ounces Mushrooms (any kind) chopped very fine
  • 1/2 Cup Water
  • 6 Tablespoons Butter (or vegan butter)
  • 1 Clove Garlic, minced
  • 1/4 teaspoon salt
  • 3 Tablespoons Flour
  • 1 1/4 Cup Milk (or unsweetened almond milk)
  • 1 Tablespoon Soy Sauce
  • Cooking Spray
  • 1 Cup French Fried Onions

Instructions

    Preheat oven to 350 degrees Fahrenheit.
    Steam the green beans or cook according to package directions. (I like to get the steam in bag green beans and cook them in the microwave.)
    In a large skillet, cook the mushrooms with 1/2 cup water over high heat. The mushrooms will absorb the water and as they heat up will release the water. Cook until most of the water evaporates.
    Add the butter, garlic, and salt. Cook for 30 seconds to slightly brown the garlic. Add the flour and stir well. Cook for one minute and then add the milk and soy sauce. stir well and cook until the mixture begins to thicken. Turn off heat and add the cooked green beans to the mushroom mixture.
    Coat an 8 x 8 baking dish with cooking spray. Transfer the mushroom and green bean mixture to the baking dish. Top with fried onions and bake at 350 degrees for 15 minutes.
    The casserole will be bubbly inside and the fried onions will brown on top.
    Serve immediately.

Notes

It is easy to make this side dish vegan by using vegan butter and unsweetened almond milk.

You can prep the casserole up to two days ahead. Prep it up the point of topping with onions and refrigerate. To reheat, cover and bake at 350 for 15 minutes. Top the casserole with the fried onions and bake uncovered for another 15 minutes.

If you are not a fan of fried onions, you can use slivered almonds.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 313mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 3g

Nutrition information is provided as a courtesy and may not be completely accurate.

Cranberry Orange Sauce

Growing up this was a special tradition. Our family would make this cranberry sauce the day before Thanksgiving. This cranberry sauce is nice and thick and a little bit tart. If you like a thinner sauce, you can add 1/4 more water and if you like it super sweet, you can add 1/4 cup more sugar.

Cranberry Orange Sauce

Cranberry Orange Sauce

Yield: 2 Cups
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

This thick cranberry sauce is laced with orange zest. It is a little sweet and a little tart.

Ingredients

  • 3/4 Cup Water
  • 3/4 Cup Sugar
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 teaspoon Orange Zest from one orange

Instructions

    Prepare the cranberries by washing them in a bowl of cool water. Remove any of the cranberries that sink to the bottom or look hard and shriveled.
    In a medium saucepan, bring water and sugar to a boil. Once boiling, add the cranberries. After about one minute of cooking the cranberries will "pop" as the skins burst. Once most of the cranberries have popped, add the orange zest and cook for 5 minutes.
    Pour sauce into a serving dish or a container to refrigerate. You can serve immediately or refrigerate for up to one week. It will thicken as it cools and will become gelatinous as it is refrigerated.

Notes

If you prefer your sauce a little thinner, you can add an extra 1/4 cup of water with the sugar. If you like it super sweet, you can add and extra 1/4 cup of sugar. I prefer it a little bit tart.

Cranberries freeze really well. I just put the bag directly in the freezer for up to three months. They will be a little wrinkled as they thaw, but work great for cranberry sauce.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

Episode 106 Countdown to Christmas

Are you ready for Christmas? 2020 has been a doozy and many of us are ready for Christmas to come and bring a little joy. I am right there with you. I want to have a calm and joyful Christmas without any of the stress that often comes with the holidays.

  • Start with your budget. The last thing you want is to have spending regrets in January. When life is stressful, we often look for ways to numb and it is easy to overspend. Set your budget and stick with it.
  • Get a binder. Keep all your holiday planning in a binder. You can use the Feed Your Family Tonight Holiday Planning Guide to start your binder. Keep all your ideas and receipts in one place.
  • Ask your family which holiday activities are most important. Put those things on your calendar. Schedule times for family fun and shopping too.
  • If you are sending Christmas cards, get your list ready before you order. Find a place in your home to hold the Christmas cards you receive.
  • Set up a Gift-Wrapping station. This can be a box of supplies or it can be a spare room in your home.
  • Think about your decorations. Buy the new pieces you want to add this year.
  • Consider your holiday donations. Choose your budget and the organizations to receive donations before the requests come in the mail.
  • Listen to Episode 106 for information on gift giving.

Wishing you a calm and joyful holiday season. Check out the Holiday Planning Guide to help get all the ideas out of your head and onto paper.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

For a transcript of this episode click here.

Oatmeal Apple Crisp

I love apple crisp. It is warm and laced with cinnamon and is much easier to make than a pie. In this oatmeal apple crisp, I use old fashioned oats and a combination of white and brown sugar. I like the white sugar mixed with the apples to keep the clean apple flavor and the brown sugar mixed in the crumble topping to give it depth. The molasses in the brown sugar enhance the earthy flavor of the oats. 

Can we talk about apples? For this crisp I recommend a firm apple that is a little tart. You don’t want to end up with mushy apples. Granny Smith or Honey Crisp apples will hold their shape even when fully cooked. You can peel the apples if you like, but I prefer to keep the skins on. Because I keep the skins on the apples I like to cut the apple slices into smaller pieces. I will cut the apple into quarters, remove the core and stem and then slice. Or, you can use one of my favorite fall kitchen gadgets. This apple peeler, corer, slicer is so handy if you eat a lot of apples in the fall. 

Oatmeal Apple Crisp

Oatmeal Apple Crisp

Yield: 9
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This apple crisp has all the flavors of fall. Apples are topped with an oatmeal and brown sugar crumble and laced with warm cinnamon.

Ingredients

  • Cooking Spray

Apple Mixture

  • 2 Pounds Firm and Tart Apples cored and sliced (I recommend Granny Smith or Honey Crisp.)
  • 1/2 Cup Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Table Salt
  • 1 Tablespoon Lemon Juice

The Crumble

  • 1/2 Cup Unsalted Butter, softened
  • 2 Cups Old Fashioned Oats (Oatmeal)
  • 1/2 Cup Flour (I use white whole wheat, but all-purpose works well too.)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Table Salt
  • 1/2 Cup Packed Brown Sugar

Instructions

Preheat oven to 350 degrees Fahrenheit.


Spray an 8 x 8 inch square or 9 inch round baking dish with cooking spray.


For the Apples-


In a large bowl, mix sliced apples, sugar, cinnamon, salt, and lemon juice.

Add the apple mixture to the baking dish.

For the Crumble-


In a large bowl, combine the butter, oats, flour, cinnamon, salt, and brown sugar. I like to use my hands to mix it well. Once the mixture starts to clump together, scoop it over the apples in the baking dish. The baking dish will be very full. This is okay because the apples will cook down as it bakes.

Bake at 350 degrees for 1 hour.


Remove from oven and serve.

Notes

I like to keep the skins on the apples. If you prefer, you can peel the apples. Use a firm and tart apple to avoid mushy apple crisp.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 242mgCarbohydrates: 53gFiber: 5gSugar: 31gProtein: 4g

Nutrition information is provided as a courtesy and may not be completely accurate.

Episode 106 Holiday Gift Giving

I love presents. If you are familiar with the Five Love Languages, my love language is gifts. That doesn’t mean I expect or need expensive things, it means that I really appreciate thoughtfulness like when my husband surprises me with dish gloves from the dollar store.

As the holidays approach, gift giving can be overwhelming. In my house I have four teenagers and grandparents, aunts and uncles are all coming to me for gift ideas. I have tried lots of ways to keep track of gifts and gift suggestions. The best way I have found is to get everything out of my head and onto paper.

I designed a gift giving sheet for the Holiday Planning Guide. This week I printed out 14 copies of the sheet. I printed one for each member of my family, one for each side of extended family. I have a sheet for coworkers, teachers, and neighbors too. It will take me a couple of weeks to think and ponder ideas. I often have a note on my phone to capture ideas as they come, but I transfer those ideas to paper.

Once I have ideas there is a place to write where I can buy those items. I can take all my sheets and list what I need to buy at particular stores. This saves me time and money. I am making fewer trips to the store, and having larger online orders often saves me shipping costs. Think about simplifying your gift giving as much as possible. Can you decide to give everyone in a particular category the same gift? Years ago, I decided to give all of my kid’s teachers a personalized notepad. My childhood friend makes them for me. They come wrapped in a clear bag and all I have to do is add a bow and gift tag. Are there gifts that you can give every year?

Thinking of ideas is only part of the process. Keeping track of what you have purchased and where you have put those purchases is important too. Have you ever bought a gift early in the season and forgot where you put it? Just me??? I have done this so many times so now I write down where I put it on my gift giving sheet.

In the end, giving gifts is about honoring the people in your life. It is about knowing your budget, and being intentional. By listing all the people you want to bless with gifts and getting ideas onto paper you can avoid last-minute shopping trips. Get the Holiday Planning Guide to help you get organized and out of overwhelm.

Here are a few of my favorite food gifts:

Puppy Chow

Candied Nuts

Cookies

Homemade Candy

Party Mix

Taco Mix

Quick Breads

Homemade Vanilla

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

For a transcript of this podcast, click here. 

Chicken and Stuffing Bake

Chicken and Stuffing Bake has the taste of Thanksgiving but is perfect for a weeknight dinner. It is fast and easy to assemble and bakes hands-off in the oven. I like this casserole because it doesn’t have any condensed soup. You can easily making it dairy free by substituting olive oil for the butter. 

I like to make this in an 8 x 8 pyrex or ceramic baking dish. 

People have strong preferences when it comes to stuffing. I like mine a little bit crunchy on top. If you like it crunchy, bake for a full hour. If you like it soft and moist, bake it 45 minutes. For softer stuffing, cover the dish with foil as it bakes. This will trap in the moisture.

A note about the celery- I like to use the inside stalks and leaves of the celery in the stuffing. 

Chicken and Stuffing Bake

Chicken and Stuffing Bake

Yield: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 10 minutes

This simple casserole or hot dish is easy to assemble. It has the taste of Thanksgiving but is simple enough for a weeknight dinner.

Ingredients

  • 1 1/2 Pounds Boneless, Skinless Chicken Breast cut into 1 inch cubes
  • 3/4 teaspoon Poultry Seasoning
  • 1 1/2 teaspoons Coarse Sea Salt
  • 2 Cups Chicken Broth
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Onion
  • 4 Tablespoons Melted Butter or Olive Oil
  • 1 12 Ounce Bag Stuffing Mix

Instructions

    Preheat oven to 350 degrees Fahrenheit.
    In an 8 x 8 baking dish, mix cubed chicken, poultry seasoning, and salt.
    In a microwave safe bowl or large measuring cup, mix broth, celery, onions, and butter. Microwave on high heat for 2-3 minutes to heat up the broth and soften the celery and onions.
    Add the stuffing mix to a large bowl. Pour broth mixture over stuffing and stir until the broth is absorbed.
    Top the chicken with the stuffing mixture.
    Bake at 350 degrees for 45 minutes to 1 hour. (See Notes.)
    Remove from oven and serve.

Notes

To make this dairy free, substitute olive oil for the butter.

I like to use the inner stalks of the celery and include the celery leaves.

If you like your stuffing crunchy, bake uncovered for the full hour.

If you like your stuffing moist and soft, bake for 45 minutes. You can also cover it with foil before baking to keep the stuffing extra moist.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 118mgSodium: 1277mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 38g

Nutrition information is provided as a courtesy and may not be completely accurate.

 
This post contains affiliate links.
Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Episode 105 Thanksgiving Basics

Many of us will be cooking Thanksgiving dinner this year. For some, it will be their first time cooking Thanksgiving and for most, the gatherings will be smaller than in the past. Today’s episode goes into the basics of planning and executing Thanksgiving dinner.

 

2-3 Weeks before Thanksgiving talk with your family. Ask them what foods are most important.  Focus on what’s most important to your family and let go of the rest. If you family doesn’t care about mashed potatoes or green bean casserole, then don’t feel like you have to make those dishes.

 

In the Feed Your Family Tonight Holiday Planning Guide there is a “Thanksgiving 101” guide. If this is your first time cooking Thanksgiving, this guide will help you avoid rookie mistakes like not allowing enough time for the turkey to thaw or not planning out what times each dish will go in the oven on Thanksgiving Day.

 

2 Weeks before Thanksgiving finalize the time for the gathering, decide what plates, cups, silverware and serving dishes you will use for the meal. Finalize the menu and make two grocery lists. The first list is all the items you can buy the week before Thanksgiving. The second list is the few fresh items you will need to buy early Thanksgiving week.  If you are using a grocery pickup or delivery service, book your time now. Most pickup and delivery services will let you adjust your order up to 24 hours before your scheduled time. The best times will fill up quickly so start your order now.

1 Week before Thanksgiving do your first grocery shopping trip. Start thawing your turkey in the refrigerator according to this schedule.

  • 20-24 pounds: Friday
  • 16-20 pounds: Saturday
  • 12-16 pounds: Sunday
  • 10-12 pound or large turkey breast: Monday
  • 5-7 pound turkey breast: Tuesday

 

A word about turkeys- Most grocery store turkeys (like Butterball) have a salt solution added. It will say on the label broth solution added. You do not want to brine this type of turkey. It will end up too salty and the meat may get an odd texture. Conversely, if you get a “natural” turkey, it is very important to brine it so the meat will retain moisture. You can do a “dry brine” by rubbing salt directly on the meat underneath the skin, or a “wet brine” in a saltwater solution. “Fresh” turkeys are often “super chilled” which means they will take a day or two in the refrigerator before they are ready to roast. There may even be a few ice crystals in the turkey.

Thanksgiving week-

Monday or Tuesday you want to do your final grocery trip. Start prepping any dishes you can. I always have Cheeseburger Baked Potatoes one day for dinner and roast a pan of sweet potatoes for the sweet potato casserole. If you have a separate formal dining room, set the table.

Wednesday- Bake your desserts and get the turkey prepped. You can put it in the roasting pan uncovered in the refrigerator. This will dry out the surface of the skin making it extra crispy when you roast it the next day. If you stuff your turkey, wait until just before roasting to add the stuffing. It is not safe to have the stuffing in the cavity overnight. Make a list of all the tasks you have to do on Thanksgiving Day. Make note of the times each dish needs to go into the oven and the temperature for those dishes. Calculate how long to roast your turkey and add 30 minutes for it to rest before carving.

Thanksgiving Day-

Follow the plan you made for oven usage. Make note of tasks you can give to guests who offer help. Some of my favorite tasks for guests include filling water glasses and lighting candles.

 

Most of all, enjoy your time with your family. Creating a memorable Thanksgiving is possible even if everything isn’t perfect. Use the Feed Your Family Tonight Holiday Planning Guide to help you get organized.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Cinnamon and Sugar Crispy Chickpeas

 I love roasted chickpeas. They are a simple and satisfying snack. I have made BBQ and Ranch roasted chickpeas which are both savory and delicious. Today we are making a sweet version. Cinnamon and Sugar Crispy Chickpeas are perfect when you want a little something sweet and crunchy.

They are crispy, sweet, and laced with warm cinnamon.

Cinnamon and Sugar Crispy Chickpeas

Cinnamon and Sugar Crispy Chickpeas

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

These crispy chickpeas will satisfy your sweet tooth. A little cinnamon and sugar coats the roasted chickpeas for a perfect snack.

Ingredients

  • 1 15.5 ounce can chickpeas drained and rinsed.
  • 2 Tablespoons Avocado Oil
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • Pinch of table salt

Instructions

    Preheat oven to 400 degrees Fahrenheit.
    Use a towel to dry the drained and rinsed chickpeas. Put the dried chickpeas to a bowl. Add 2 Tablespoons avocado oil to the chickpeas and mix to coat.
    Place the chickpeas on a baking sheet and bake for 25-35 minutes until browned and crispy. I like to shake the pan halfway through cooking to help them brown evenly.
    While the chickpeas are in the oven, mix cinnamon, sugar, and pinch of salt in a medium bowl.
    When chickpeas are golden brown and crispy, remove from oven and add to the cinnamon and sugar mixture. Mix to coat well and serve.
    Leftover chickpeas can be stored in an air-tight container for up to one week.

Notes

You can substitute vegetable oil for the avocado oil, but I do not recommend substituting olive oil.

You only want a tiny pinch of salt.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 525mgCarbohydrates: 34gFiber: 9gSugar: 8gProtein: 10g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

 

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.