January 11, 2017

Oh man, it’s January 10, and I think I forgot to say HAPPY NEW YEAR last week! HOPE YOU HAD A GREAT ONE! Are you a resolutions kind of person? I always like to set some goals for myself. Even if they don’t last all year, at least I got a good month or two in of self improvement, and that’s better than nothing. This year, I’m working on a few things, including being more flexible and laughing more. I think this will improve the quality of life for both me and my family :D. What about you? I’d love to hear your goals and intentions at the start of the year.

I’ve also got several posts I’m really excited to share with you! They’re the kind that keep me up at night until I finally I pull out my phone and jot down notes so I don’t forget. Unfortunately, my desire to spend hours writing conflicts with my goal to improve at brush lettering which also conflicts with my goal to play more sports (WHICH I’VE BEEN DOING AND IT’S BEEN AWESOME) which conflicts with my goal to study up and learn how to teach my daughter music. Not to mention spending time with Ben, or watching TV or something.

And I think I maybe had friends or fellowship or something at one point in my life… but… there are only so many things I can cram between 8pm and whenever I finally make myself go to bed. Good times! So today I’m buying myself some time by pushing up a recipe that I was planning to post later. If one of your resolutions this year is to eat more healthily, you might want to go ahead and skip this one. The way I remember the ingredients is literally: two types of sugar, two types of sodium, two types of fat, two types of carbs. The only way you can make this less healthy is to add bacon and ice cream to it!

But it’s super delicious and snacky and addictive :D.

My friend Wendy introduced me to the addictive and craveable flavors of this Hurricane Chex Mix, and I am always delighted to get a little tub of it from her. It’s the perfect snacky combination of sweet, salty, and crunchy! I love the Asian take on the Chex Mix since it uses some soy sauce and Furikake, a dry Japanese rice seasoning. I had fun making this snack with my 3-year old as a little packaged gift for family this year.

I’ve only ever tried this recipe, and it was perfect. Except for the formatting. Call me OCD, but I like the ingredients to be listed in the order used. I also like to know quantities. For example, “1 box of Rice Chex cereal” left me confused at the store as to whether I should purchase the 12 ounce box or the 18 ounce “family size” box. I ended up buying the 18 ounce box and making Chex Muddy Buddies (aka “Puppy Chow”) with the extra 6 ounces. Not the worst thing, but… measurements, please!

In the end, I concluded that this is one of those flexible recipes where I could have added those extra 6 ounces of Chex no problem. I also probably could have added more pretzels. Anyway, it was delicious, and I’ve already made a second batch since Christmas. Warning, this is super addictive. Make and take somewhere to share with friends!

Hawaiian Furikake Chex Mix
adapted from www.foodgeeks.com



  1. Heat butter, karo syrup, soy sauce and oil in a pot. Remove from burner and add sugar, stirring until sugar dissolves. Whisk until mixture is smooth and completely combined.
  2. Pour cereal into two large tin foil pans. Pour mixture over cereal, mixing well until cereal is lightly coated.
  3. Sprinkle furikake over mixture, mix, and bake at 250°F for 1 hour, stirring cereal every 15 minutes.
  4. Remove from oven, and stir again after a few minutes so the pieces don’t stick together while cooling. Once cooled, snack away! YUM.

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