14 Flavorful Fall Sides

I hope you are getting to enjoy a taste of fall in your part of the world. Between cooler temperatures and leaves on the brink of turning from the greens of summer to the vibrant brights of autumn, we’re ready to welcome all that is fall around here! Last week I shared 17 Autumn Desserts with you and today let’s talk sides. These 14 Flavorful Fall Sides to be exact …

14 Flavorful Fall Sides

Autumn Appetizers to whet your appetite

7-Layer Dip End Zone

7 Layer End Zone Dip can easily be made to look like a football (or soccer) field and suddenly [Read more…]

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Peanut Brittle Chex Mix – and a life lesson


A few days ago the idea for Peanut Brittle Chex Mix popped into my mind and wouldn’t let go.  I love peanut brittle, but it can be hard to eat sometimes.  And I love Chex mix of all kinds.  Combining these two snack treats seemed the best of both worlds.

If you’re looking for a snack to share with family and friends over Thanksgiving, Christmas or New Year’s, this is the one!  We cannot stay out of it.  It’s that good!

You know how you can get started with a project that you thought was such a great idea, but then in the middle you really being to wonder?  That’s what happened with this recipe.  I nearly threw it all in the trash as a big flop, but I’m so glad I didn’t!  Here’s how it all came together.

The first thing I did was search for a peanut brittle recipe.  I found this one on Betty Crocker.  I wasn’t sure that I’d be able to stir the Chex cereal into the hot brittle.  I contemplated making toffee instead of the brittle recipe, but decided to go for it.

I made the peanut brittle according to the recipe, then tried to stir the peanuts and cereal into it.  Not easy!  It also wasn’t possible to spread it into one layer on the cookie sheet.  Instead it just clumped together.


You can see in the photo above that the brittle started to harden right away.  Strands of sugar formed and pulled thin, scattered web like around the clumps.  It was at this point that I really thought I’d wasted the ingredients.  We nibbled on it while it was still warm and although it tasted good, it wasn’t great.

But a few hours later, my son came in from work and started pulling off bites.  He made me come into the kitchen to taste it again when I explained that it was a flop.  “Mom, this is not a flop.  This stuff is good!”  He was right.  It tasted much better than it had earlier.

The next morning I found him in the kitchen eating more of it.  He declared it even better than the night before and he was right again.  I put it all in a ziplock bag and broke it up with the end of a butter knife, creating small clusters of peanuts, Chex cereal and brittle candy.

It still isn’t beautiful, but it’s so good that we can’t stay out of it.  It has all the flavor of peanut brittle, but with an extra crunch from the Chex that makes it easier to eat.


Like so many things in life, if you only look at the middle of the process it looks like a failure.  To get to the goal, to make it succeed, you have to keep working with it, give it time and refuse to quit.  I have a project right now that feels like I’m lost in the messy, sticky clumped up ball of ingredients.  It’s hard to see a way out to the end product, but I’m sticking with it.  I bet you have a project like that going on right now too.  Don’t give up!

Here’s what you’ll need to make Peanut Brittle Chex Mix:



Peanut Brittle Chex Mix


  • 1 1/2 tsp. baking soda
  • 1 tsp. water
  • 1 tsp. vanilla
  • 1 1/2 cups sugar
  • 1 cup water
  • 1 cup corn syrup
  • 3 Tbs. butter
  • 16 oz lightly salted dry roasted peanuts
  • 4 cups rice chex cereal


  1. Stir baking soda, water and vanilla together in a small bowl. Set aside.
  2. Butter two cookie sheets and a large metal or other heat proof bowl. Place these items in the oven at 200 degrees to keep them warm.
  3. Combine sugar, water and corn syrup in a 3 quart sauce pan. Place a candy thermometer in the pan. Cook over medium heat until the temperature reaches 240 degrees on the thermometer.
  4. Remove the pans and bowl from the oven. Pour chex and peanuts into the bowl.
  5. Stir the butter into the candy when it reaches 240 degrees and continue to cook, stirring constantly until the temperature reaches 300 degrees.
  6. Remove candy from heat and stir in the baking soda mixture. At this point the candy will foam.
  7. Pour candy over the cereal and peanuts, stirring to try to coat everything with the candy. Work quickly and pour it all onto the warm cookie sheets. Press it out as best you can onto the pans.
  8. Allow to cool completely.
  9. Place in plastic zip bags and break by hitting with a butter knife.


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Easy Sun Dried Tomato, Artichoke Heart and Parmesan Hummus

BUSH'S hummus ingr

My family loves hummus.  Mostly because we love munchy things.  Crackers and veggies and a healthy dip will always go over well in this house.

Making hummus isn’t hard, but it does require buying a few not-so-common ingredients.  So when I heard that BUSH’S® recently introduced Hummus Made Easy, I was all in!

Bonus – it’s every bit as good as I hoped!

You combine a can of BUSH’S® Garbanzos with the packet of Hummus Made Easy and ta-da!  You’ve got great tasting hummus.

The packets have nothing artificial in them, so you end up with a healthy dip that you can feel good about feeding your family.

I decided to dress up the Classic Hummus with sun dried tomatoes, artichoke hearts and Parmesan.

BUSH'S hummus blender

The process for making this couldn’t get any easier.  Drain and rinse the can of garbanzos and put them in a blender or food processor.  Add the packet of Hummus Made Easy and blend together till smooth.

I stirred in a handful each of sun dried tomatoes, artichoke hearts and Parmesan.  Simple!

Easy Sun Dried Tomato, Artichoke Heart and Parmesan Hummus


  • 1 can BUSH’S® Garbanzo beans drained
  • 1 packet BUSH’S® Hummus Made Easy
  • 1/3 cup chopped sun dried tomatoes
  • 1/3 cup chopped marinated artichoke hearts
  • 1/4 cup Parmesan shaved or shredded


  1. Add BUSH’S® garbanzo beans and BUSH’S® Hummus Made Easy to the food processor or blender.
  2. Blend till smooth.
  3. Spoon hummus into a bowl.
  4. Stir sun dried tomatoes, artichoke hearts and Parmesan into hummus, reserving small amount of each for topping.
  5. Place hummus in serving dish and top with remaining sun dried tomatoes, artichoke hearts and Parmesan.
  6. Serve with crackers or raw veggies.


BUSH'S Hummus packets

BUSH’S® Hummus Made Easy comes in three flavors – Classic, Roasted Red Pepper and Southwest Black Bean.

BUSH'S Sun Dried Tomato, Artichoke Heart and Parmesan Hummus


This is a sponsored conversation written by me on behalf of BUSH’S Beans. The opinions and text are all mine.

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EASY Game Day Recipes You will LOVE

Everywhere you turn, there’s talk about the big game coming up. And naturally, everyone has their opinion on who the best team is and who is going to take home the trophy.

And me? Well, I’m not really a football fan. Unlike my family, I am only casually interested in who gets the prize. I might not be the game’s biggest fan, but I am definitely a huge fan of anything that gives me a  reason to make up a bunch of fun food and snacks and get everyone together to enjoy it.  And game nights, especially big game day nights, are the perfect excuse for fun food!

So in honor of game days now and all year, I thought I’d share some of our favorite game day snack recipes with you.

One of the common denominators between all of these recipes is they are finger-food-friendly, making them perfect for snacking and watching at the same time. Those are two big requirements in our house for game day snacks!

There are also a couple real centerpiece items for the big game day. They look hard, but they’re super easy to put together and they are the talk of the party when I pull them out.

Whatever team you are rooting for, I hope you enjoy a good time with your family and friends…and some good eats too! May the best team win.


12 Easy Game Day Recipes

7 Layer End Zone Dip – Perfect centerpiece for your favorite chips!

Sweet Heat Chex Mix-Snacking doesn’t get better than this mix. Plus you use your slow cooker to make it!

15 Minute Italian Nachos-these loaded fusion nachos are AMAZING.

15 Minute BBQ Chicken Nachos-BRING ON THE BBQ! We love these.

7 Layer Hot Italian Dip-This seven layer dip has all the cheese and the flavors you want to never stop eating.

Chipotle Chile Chicken Nachos-LOVE at first bite.

Homemade Beer Cheese-creative Kentucy favorite!

Easy snackadium for Superbowl- THIS is the piece to beat. All your favorite snacks in one place.

Pesto Bruschetta Spread-Best spread for crusty bread or crackers!

Baked Potato Dip-comfort food in dip form, right here.

Basil Tomato Dip- crackers make this a winning combo!

Luau Meatballs- bite sized and perfect for any party or game night. 


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7 Layer Dip End Zone Recipe

Football season is in high gear and it won’t be long before the Big Game is here.  I’m not much of a football fan, but I do love the food that gets served while the TV is on!

7 Layer Dip is a classic for parties.  This one gets a little football theming with a tortilla goal post and easy field striping using Daisy Squeeze Sour Cream. Daisy Squeeze is really convenient and easy for kids (or grownups)  to top tacos, chili, potatoes and more without making a mess.  Use it to decorate other foods for the big game too – like making football laces or football field lines.

Daisy 7 Layer Dip for Super Bowl

Daisy Squeeze made it really easy to decorate the top of the dip.  This is a great project to do with your kids.  From spreading the refried beans on the bottom layer, to mashing avocados to decorating the top with sour cream stripes – the kids can do it all!

Here’s what you’ll need to make your own 7 Layer Dip End Zone:

[Read more…]

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Toffee Brownies {4-Ingredients}

Have you ever had a brownie craving, but missing ingredients to make them and only cake mix on hand instead of brownie mix?  I think you’re going to love this recipe from Kim.  She uses a cake mix to make some deeply chocolate brownies that are studded with Heath toffee bits!

I love Heath candy bars and I love brownies, so it was only natural that I put the two together! Since I also adore quick and easy recipes, this dessert only requires 4 ingredients.

Toffee Brownie Ingredients EAH

If you are not a fan of toffee, you can easily substitute your favorite candy or chocolate chips. I’ve made these with mini peanut butter cups, Rolo candies, chocolate chips, and white chocolate chips! What can I say, they are so easy to whip up, and there are so many possibilities!

Toffee Brownies EAHThey may not be the most photogenic dessert, but disappear quickly every time I make them! Also, this recipe contains no eggs, so it’s great for anyone with an egg allergy or who doesn’t eat eggs, and with so few ingredients it’s a great “first” recipe for kids. My children enjoy getting in the kitchen and baking up goodies, and this is the perfect rainy day activity (with the added bonus of getting my chocolate fix!)

4 Ingredient Toffee Brownies EAH

Toffee Brownies {4-Ingredients}

Quick and easy Toffee Brownies, made with just 4 ingredients!
Course Dessert
Cuisine American
Author Kim M


  • 1 box of chocolate cake mix
  • 1 box of instant chocolate pudding mix 4 serving size
  • 1 3/4 cups milk
  • 1 1/2 cups Heath Toffee Bits or desired candy/chips


  1. Preheat oven to 350 degrees F.
  2. Grease/spray a 9 x 13 baking dish. Set aside.
  3. In a large mixing bowl, combine milk and pudding mix. Whisk together until pudding begins to thicken.
  4. Add dry cake mix. Stir until combined.
  5. Spread batter into prepared baking dish.
  6. Top with toffee bits.
  7. Bake for 25-30 minutes.
  8. Remove from oven and allow to cool - melted toffee is HOT!
  9. Cut into squares and serve.

*Note: I have vanilla pudding pictured with the ingredients, and chocolate pudding listed in the recipe. I usually use chocolate pudding, but you can substitute different flavors. You can also add additional chocolate chips or toffee bits to the batter if desired. You really can’t have too much chocolate in my opinion!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

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‘Sweet Heat’ Slow Cooker Chex Mix

This recipe from Kim looks amazing! This is the kind of thing my family would devour at the beach!

I love a Chex Mix for several reasons…I can make a huge batch at once, there are tons of different flavor variations, it’s great to have on hand for hungry kids that are constantly in and out of the kitchen, and it’s super easy to throw in a ziploc bag and carry with you on long car trips or to the beach. However, we’ve been experiencing quite the heat wave this week, so turning on my oven, and opening it every so often to stir up a batch of chex mix was not appealing to me.

Crock Pot Chex Mix EAH

Crock-Pot to the rescue!! Yes, the slow cooker comes in handy all year long! I couldn’t quite decide which direction I wanted to go with this mix…did I want sweet? Did I want spicy? I kind of wanted both, so that’s what I did. A sweet and salty combo with just a little bit of heat.

You could easily increase the heat on this, but I knew my kids wouldn’t go for it, so I kept it mild. It actually sneaks up on you – the first few bites taste sweet and salty, and then you get a little kick from the cayenne.

Sweet Heat Chex Mix EAH

And yes, those are little Minion cheese crackers. According to my 7-year-old, the Minions taste better than the traditional square crackers! As with almost all chex mixes, you can add whatever you like or have on hand.

'Sweet Heat' Slow Cooker Chex Mix

A sweet and salty combination with just a little heat, that comes together easily in your slow cooker.
Course Snack
Author Kim M


  • 2 cups of each:
  • Corn Chex cereal
  • Rice Chex cereal
  • Wheat Chex cereal
  • Cheerios cereal
  • Pretzels
  • Cheese Crackers
  • 1/2 cup butter melted
  • 1 Tablespoon brown sugar
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon cinnamon or to taste
  • 1/2 teaspoon cayenne pepper or to taste
  • 1 bag Pretzel M&M's or candy of choice


  1. Place all of the cereals, pretzels and crackers into slow cooker.
  2. In a small microwave safe bowl, melt butter.
  3. Add brown sugar, Worcestershire, seasoning salt, cinnamon and cayenne to butter. Mix well.
  4. Pour butter mixture over cereal mixture and stir to coat.
  5. Cover with lid and set slow cooker on low for 2 1/2-3 hours, stirring every 30 mins. (Make sure to stir down to the bottom to make sure it doesn't burn)
  6. NOTE: to prevent condensation from dripping onto cereal, you can place a clean dishcloth between the lid and slowcooker base.
  7. Once done, spread out on wax paper to cool.
  8. Add M&M's and store in air tight container.

Just beware…it’s hard to stay out of!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many more desserts!

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15 Minute Italian Nachos

15 Minute Italian Nachos


We love all kinds of nachos.  These Italian Nachos are one of our favorites!

Italian sausage, tomatoes, red pepper, black olives, banana peppers and creamy Alfredo sauce come together in each crunchy bite.  They’re impossible to resist.

And it only takes 15 minutes to put them together.  That includes the time spent browning out the sausage.  You can’t beat that.

Here’s what you’ll need:   [Read more…]

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Rosemary Goat Cheese Cornmeal Mini Muffins – party appetizer or dinner side dish

Rosemary Goat Cheese Cornmeal Mini Muffins

These little muffins are full of flavor.  Rosemary gives them a lovely taste and goes well with the goat cheese, which keeps them moist.  And the cornmeal lends a nice texture. The tops are brushed with butter and sprinkled with Parmesan cheese.

It’s actually biscuit dough, not muffin batter.  There’s no egg in them and they get mixed up like a biscuit.  But since I baked them in mini muffin pans, I went with muffin in the title.

I based this recipe on another Goat Cheese Biscuit recipe.  But I wanted to dress it up a little by adding rosemary.  And the cornmeal brings and extra something too.

Rosemary for Goat Cheese Mini Muffins

McCormick Rosemary Leaves is the main flavor ingredient.  Rosemary is a strong flavor, but it blends so well with other holiday recipes.  These little muffins would be perfect as part of an appetizer line up.  But they’d be equally as good standing in for the rolls on your holiday dinner table.

Here’s what you’ll need to make them:   [Read more…]

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7 Layer Hot Italian Dip Recipe

7 Layer Hot Italian Dip


Oh my gosh, you all!  This dip is so easy and so amazing, you’ve got to try it!

Seven layers of cheesy, Italian inspired flavors come together in a hot, bubbly dip.  It’s great for an appetizer at a party or to serve with soup for a family dinner.

It’s really just an assembly process.  You’ll need to chop a few of the ingredients a little bit, but it’s so quick and easy to put together.  Anyone can make this dip.  And I guarantee you’ll be asked for the recipe.  It’s that good!

I even made a short video showing how. (If you’re reading this in an email and the video doesn’t show, you may need to click over to the blog to see it.)


A video posted by Tiffany King (@eatathome) on

I completely forgot to take a photo of the ingredients, but these are all very common things. And feel free to vary it as you like. There’s no right or wrong here!

Easy 7 Layer Hot Italian Dip


You’ll have leftover roasted red peppers, sun dried tomatoes and pesto.  This is a good thing, because it means you’ll have the ingredients around to make it again soon!

7 Layer Hot Italian Dip Recipe


  • 8 oz cream cheese softened
  • 1/4 - 1/3 cup pesto sauce
  • 1/4 - 1/3 cup roasted red bell pepper chopped
  • 1/4 - 1/3 cup shaved Parmesan cheese
  • 1 small jar marinated artichoke hearts chopped
  • 1/4 - 1/3 cup sun dried tomatoes chopped
  • 1 cup shredded Mozzarella cheese


  1. Layer all ingredients in a small, oven safe dish.
  2. Bake at 400 for 10-15 minutes or till hot and bubbly.
  3. Broil to brown the top, if desired.
  4. Serve hot with crackers.


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