Monster Mash Munch

Monster Mash Munch


Hey yall!! I have got another great quick spooky snack for our Halloween Series.

Who doesn’t love monkey munch/puppy chow/muddy buddies or whatever you call it?  We love it around here and it is so simple to make and can be made in 1000 different varieties.

For Halloween I decided to make a Monster Mash Munch.  Chocolate and Vanilla Chex are coated in green and purple chocolate then powdered sugar.  I added sprinkles and eyeballs to really make this munch creepy.

This makes the perfect treat for your little ghouls and you can package it up in a little bag and add on this printable (just click on picture and print!) Use a hole punch on the corner of each tag and tie them onto the bag.

Monster Mash Munch Printable


Or serve this at a party, it looks particularly creepy served in different sized mason jars.  You can even add gummi worms to make it even more ghoulish!

Monster Mash Munch, Spooky!

So this Halloween whip up a big batch of this Monster Mash Munch in your cauldron and and have an spooktacular Halloween!!

Monster Mash Munch


1 pound green candy melts

1 pound purple candy melts

4 cups Chocolate Chex

4 cups Vanilla Chex

3 cups powdered sugar

Halloween Sprinkles

Candy eye balls


Melt the green chocolate in a large microwave safe bowl in 30 second intervals until melted and smooth.

Add in the Vanilla Chex and stir gently till coated.

Toss into a gallon ziploc bag with 1 1/2 cups powdered sugar. Pop in fridge to set up.

Melt the purple chocolate in a large microwave safe bowl in 30 second intervals until melted and smooth.

Add in the Chocolate Chex and stir gently till coated.

Toss into a gallon ziploc bag with 1 1/2 cups powdered sugar. Pop in fridge to set up.

Toss the green and purple Chex pieces in a large bowl with the sprinkles and eyes.


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Monster Munch


Want more Halloween yumminess?  Head over to Dana’s and check out her Pumpkin Patch Munch! Yum!



Want even more yummy Halloween treats?  You can click on through my other Halloween posts and even get some costume ideas!!


Halloween Cookies and Scream Bark

Halloween Cookies and Scream Bark

Witch Hat Peanut Butter Cookies

Witch Hat Peanut Butter Cookies

No Bake Cookies and Cream Mummy Pops

No Bake Cookies and Cream Mummy Pops

Halloween Rice Crispy Cake

Halloween Rice Crispy Cake

20 Halloween Dinners For Kids

20 Halloween Dinners For Kids

20 DIY Halloween Kid's Costumes

20 DIY Halloween Kid’s Costumes

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Thai Butternut Squash, Sweet Potato Carrot Soup with Roasted Honey Sriracha Squash Seeds

I got an awesome new contributor for you guys today!!!  Jen from Carlsbad Cravings!  Her recipes and photos are amazing!!!  You can follow her and all her yummies here —->

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I am excited to return and celebrate Fall with my Thai Butternut Squash, Sweet Potato Carrot Soup with Roasted Honey Sriracha Squash Seeds! (If I was in 4th grade, I’d add five lines of “!” afterwards, just so you could feel my passion on this soup!)

Pinterest-final-single-mainThis soup is mega creamy (without any cream!), mega healthy and mega flavorful. The squash, sweet potatoes and carrots are sauteed in red curry, ginger and garlic, pureed, then simmered in coconut milk, basil and a touch of lime juice to create what tastes like complex, delectable layers of flavor but is actually very simple to prepare – the best kind of meal!


As I was cutting my butternut squash, I thought it would be a shame to not use the seeds (anyone else love roasted pumpkin seeds?!), so I decided to roast them in honey, Sriracha and cumin. They are DELISH! I had to smack my husband’s hand from devouring them all or I wasn’t going to have any left for the soup – let alone the pictures.

True to Thai cuisine, this soup is also garnished with roasted peanuts which add the perfect balance and interest of texture to the creamy soup. So for me, the crunch of the peanuts are a must, for Patrick the roasted honey Sriracha seeds are a must – so I added them both so this soup has double the flavor and texture!

I think its time to curl up with a big bowl of Thai Butternut, Sweet Potato, Carrot Soup with Roasted Honey Sriracha Seeds…

Thai-Butternut-Squash-Sweet-Potato-Soup5Your taste buds will thank you.


Thai Butternut Squash, Sweet Potato Soup with Roasted Honey Sriracha Squash Seeds
Author: Original
Serves: 6-8
  • [b]Thai Butternut Squash, Sweet Potato, Carrot Soup[/b]
  • 3 tablespoons coconut oil (may substitute olive oil)
  • 1 sweet onion, diced
  • 1/4 cup red curry paste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon freshly grated ginger
  • 8 garlic cloves, minced
  • 3 cups uncooked butternut squash, peeled, cut into 1”cubes, seeds separated
  • 1 large sweet potato, peeled, cut into 1”cubes
  • 3 medium carrots, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14 oz.) can quality coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon dried basil
  • 2 tablespoons lime juice
  • Sriracha/Asian hot chili sauce to taste (optional)
  • [br][b]Honey Sriracha Butternut Squash Seeds[/b]
  • Reserved butternut squash seeds
  • 1 tablespoon honey
  • 1/2 teaspoon coconut oil
  • 1/2 teaspoon Sriracha/Asian hot chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • [br][b]Garnish[/b]
  • Freshly squeezed lime juice
  • 1 cup roasted peanuts, chopped (a must! unless you’re allergic)
  • 1/2 cup cilantro, roughly chopped (optional)
  1. Preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together “seed ingredients;” add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
  2. Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 – 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.
  3. Meanwhile, dry roast peanuts (even if they are already “dry roasted”) in a medium skillet over medium heat, stirring occasionally until golden. Transfer to you food processor or blender and rough chop. Transfer to a bowl or plate.
  4. Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.
  5. Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
  6. To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.
This soup can be ready in a snap if you prep all your vegetables in advance. You can also buy pre-cut butternut squash in order to save time. It won’t have the seeds with it to roast, but will be delicious with the peanuts – you will just have to try the seeds another time!

Recipe Source: Carlsbad Cravings Original

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You might also like:

Tomato Basil Parmesan Soup


Baked Pineapple Coconut Cream Cheese Wontons with Pineapple Sweet and Sour Sauce


Pumpkin Coconut Fall Chicken Curry


Never miss a Carlsbad Craving Creation:
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Snacking Superheroes for Disney Infinity Games

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#InfinityHeroes #CollectiveBias

Disney Infinity2.0 #InfinityHeroes #CollectiveBias

Hey yall!!!  So lemme tell you, around our house we love video games and being huge fan of Marvel Superheroes of course we were first in line to buy the new Disney Infinity 2.0 with all it’s amazing Marvel characters.  My boys were super excited to go pick out their favorite superheroes to play.  We headed to Walmart and the boys had a blast and couldn’t wait to get home to play!  We grabbed the Infinity 2.0 and picked up Captain America and Groot!

Capt and Groot #InfinityHeroes #CollectiveBias

We absolutely love this new Infinity game.  The original with all the Disney movie characters is so much fun and one of our favorite games and I love how with the 2.0 we can now play as superheroes and battle our way through the bad guys.  I especially can’t wait to pick up the Guardians of the Galaxy pack.

Our starter pack came with Black Widow, Iron Man and Thor and with each of them having their own unique powers makes choosing which character to be hard! Then again I can always switch out my character whenever I want, which Dean loves to do!

This is such a fabulous game and it makes for the perfect family game night.  Since we were having such a nice time playing it I decided to make some special snacks to go along with our game time.

We all are big fans of Groot and were so excited that we could collect him for the Infinity 2.0, so I decided to dip some pretzel rods into chocolate and make them look like Groot.  It was so simple to dip the rods in the melted chocolate and the messier the better since it mimics Groot’s bark exterior.  I just piped on some arms, added a chocolate sprinkle mouth and 2 black sprinkle eyes.  Viola instant Groot and since they are handheld they make the perfect gaming snack.

Groot Pretzels #InfinityHeroes #CollectiveBias

Now since my husband is the biggest Captain America fan in the world I wanted to make a little Captain America snack too.  So simple to add a little food coloring to instant vanilla pudding, layer it and add in some red, white and blue marshmallow stars.  I stick in a star spangled straw and pop them in the freezer.  There ya have it, another easy to make, easy to eat snack perfect for grubbing while gaming.

Captain America #InfinityHeroes #CollectiveBias

Snacking Superheroes for Disney Infinity Games


2 small boxes instant vanilla pudding


food coloring

red, white, blue star marshmallows


Place 6 paper straws into 6 marshmallow straws and place each one in the bottom of a small paper cup.

Mix the 2 boxes of pudding with 4 cups cold milk and whisk till thickened.

Separate the pudding into 3 bowls and add a few drops of red into one bowl and a few drops of blue into another.

Layer the pudding into the cups.

Top with a few more marshmallows stars.

Freeze for 4-5 hours.

Peel off paper cups and serve!!!

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Captain America pops #InfinityHeroes #CollectiveBias

So whip up these great treats for your hungry gamers while you’re playing Disney Infinity 2.0!!

Not only is this game fun, and fun for the whole family, it is not too difficult for little ones to play too yet it is still perfectly challenging for everyone.  My boys really like going to store and picking out a new character to add to their collection and with new ones being released all the time it is so fun to pick and choose your next character!

I really think this is an amazing game to play as a family and we are totally addicted.  You should definitely pick it up for your family and now when you head to Walmart to gran one for yourself you receive a $10 Walmart Gift Card with purchase of a Starter Pack.  (Offer valid from 9/23 – 9/27.)

You can also head to for more superhero fun!!!

So go have a fun family game night with the Disney Infinity 2.0 and whip up some of these snacks to go along with it!!

Which character are you most excited to be?

Double Reese’s Peanut Butter Chocolate Cookies~Jill

Hey guys!  I am super excited to introduce you to my amazing new contributor Jill from Foodtastic Mom.  She makes the best recipes and take mouthwatering photos!  Check out her blog and follow her on


Hi again! Jill here from Foodtastic Mom…



I have been on a cookie craze lately. There’s something about the arrival of fall (well, so far just the

official arrival of football season, but that signals fall for me) that makes me want to turn on the oven

and bake all the things. And cookies are really about the easiest (and quickest) thing you can bake!

I can’t begin to think how many hundreds of dozens of my chocolate chip cookies I’ve baked in the

past two years. They are still my most viewed recipe posted over on my blog and for good reason.

They’re sweet and salty, gooey and filled with bittersweet Ghirardelli chocolate chips and

toasted almonds. Please take a gander at that recipe too by clicking HERE.

reese 2edited


At Christmas last year, I came upon an awesome recipe for chocolate cookies filled with those same

Ghriradelli chips AND white chocolate peppermint M&M’s. That recipe was thanks to the amazing


I’ve since made that same recipe with coconut M&M’s and now here with both Reese’s peanut

butter pieces AND Reese’s peanut butter chips. I’m a big fan of taking one recipe and recycling it into

multiple flavor varieties. Why fix what isn’t broken, right?

These cookies will give you your fix for that classic combination of peanut butter and chocolate…

emphasis on the peanut butter. Yummy!


reese pic monkey

Double Reese’s Peanut Butter Chocolate Cookies

1 1/2 c. all-purpose flour

1/2 c. unsweetened cocoa powder

3/4 t. baking soda

1 t. salt

1 stick unsalted butter, softened

1 1/2 c. sugar

2 large eggs

1 t. vanilla

1 c. Reese’s Pieces

1 c. Reese’s peanut butter chips

Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper.

Mix flour, cocoa powder, baking soda and salt in a bowl with a whisk. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until

pale and fluffy, 3 – 4 minutes.

Add eggs and vanilla and mix until well combined.

Add in the flour mixture and mix until dough comes together.

Stir in the Reese’s Pieces and Reese’s peanut butter chips.

Scoop the cookie dough by rounded tablespoons onto prepared baking sheets.

Bake for 10 – 11 minutes, rotating pans halfway through baking time.

Allow to cool on baking sheets for 10 minutes before removing to wire cooling racks to finish cooling.

Halloween Cookies and Scream Bark

Halloween Cookies and Scream Bark


Hey!! It’s fall yall!  Dana and I are continuing with our Halloween Series!!  I am bringing you guys another easy Halloween treat because I don’t know about you guys but I have like zero time lately and am in serious need of some quick treats.

This is another one of my barks that I love to make.  Bark is so easy and quick and you can change it 1000 ways, no 2 barks are ever the same lol!

For this bark I was inspired by the Halloween Oreos and decided to throw them into some orange and black chocolate for the perfect Halloween Cookies and Scream Bark.

This bark would be perfect to package up and give to your little ghouls and goblins.  It also makes the perfect party favor for all those Halloween parties!

Feel free to add in your favorite Halloween candies and make your own Cookies and Scream Bark!

Halloween Bark

Halloween Cookies and Scream Bark


1 pound orange chocolate melts

1 pound black chocolate melts

A couple Halloween Oreos broke into bite sized pieces

Halloween Sprinkles


Melt the black chocolate in the microwave in 30 second intervals until melted and smooth.

Pour the black chocolate into a foil lined 9x13 dish.

Top with the broken Oreos.

Melt the orange chocolate in the microwave in 30 second intervals until melted and smooth.

Drizzle the orange chocolate over the black and cookies.

Sprinkle the whole thing with Halloween sprinkles.

Let harden completely.

Break into pieces and enjoy!

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Halloween Cookies and Cream Bark

 Don’t forget to go by Dana’s and check out her Pumpkin Oreos!  Yum!


 Check out the rest of our spooky Halloween Series here —->

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Follow me on Pinterest for more yummy recipes!!

Visit Life With The Crust Cut Off’s profile on Pinterest. Linked at:

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