Easter Snack Mix

Easter is around the corner and today I'm going to share an easy snack mix with you. 

This snack mix is perfect for Easter egg hunts, playdates or just for fun for the littles! 

Snack mixes are always something fun to make for the holidays. I love all of the Easter themed candy and snacks that are out, they make putting these snack mixes together much more fun and festive. I have one very picky eater in my house and what I love about snack mixes is that chances are she'll find something she will eat in the mix. 

Enjoy!

Ingredients:

2 cups of Chex

1 1/2 cups of stick pretzels

1 cup of cheddar bunny crackers

1 cup of spring M&M's

1 cup of bunny animal cookies

1 cup yogurt raisins

Directions:

Mix ingredients in a bowl and serve!

This recipe makes a large bowl of snack mix. You can either serve it at a party or keep it in a sealed freezer bag and use it as needed. 

For more festive fun, check out our bunny breakfast! 

Mint Chocolate Cupcakes

St. Patrick's Day is right around the corner and I've been busy creating some fun EASY recipes for our celebration. I'm a huge fan of things that are semi-homemade. That is a big part of this blog. I don't have a lot of time to spend in the kitchen with two littles running circles around me but I do love baking and adding a special touch to easy recipes. Today, it only takes a bag of Andes mint chips and a few more whole Andes chocolates for decoration on the top to turn a boxed cupcake recipe into something amazing! 

Ingredients: 

1 box Devil's Food Cake Mix (plus ingredients to make the cupcakes, oil, eggs, water)

1 bag of Andes creme de menthe baking chips

1 container chocolate frosting 

24 Andes Mint Candies (unwrapped)

Directions: 

• 1. Heat oven to 350°F 
• 2.  Place paper baking cup in each of the 12 muffin cups.
• 3. Prepare cake mix as directed on the box with the water, oil and eggs. 
• 4. Stir in the entire 10 oz bag of creme de menthe baking chips. 
• 5. Fill muffin cups two-thirds full. Bake 28 minutes or until toothpick inserted in center comes out clean. 
• 6. Cool 5 minutes, then remove cupcakes from pans to cooling racks to cool completely. 
• 7. Repeat with remaining batter to make additional 12 cupcakes. 
• 8. Once cupcakes are completely cool, they're ready to be frosted. I use the Pampered Chef icing tool when frosting cupcakes. 
• 9. Stick an Andes Mint in the top and you're done! 

If you'd like to turn up the homemade notch on this recipe, here is a recipe for mint frosting!