By My week with the kids. October. Aiden and Zaria carved pumpkins on Sunday. Aiden carved a serious face. Zaria carved a smile that took up the entire pumpkin and labeled it "happy" in marker. We toasted the pumpkin seeds in the oven with salt and a little olive oil.
Tuesday I made chili for dinner. My chili recipe is ground beef and ground turkey, kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, paprika, brown sugar, Worcestershire, a little cocoa powder. Cornbread on the side. Aiden ate two bowls.
Wednesday Aiden's basketball practice. Thursday Zaria had a school project about "my family's traditions" — she had to bring in a photo of a family tradition. She picked a photo of me cooking ribs in the backyard. Her teacher told me at pickup that Zaria said, "My daddy makes the best ribs in Detroit." Seven years old. The teacher told me this. I almost cried in the school parking lot.
Friday I had a catering job. Sunday at Mama's. Pop was good. Cheryl made baked chicken with stuffing. We talked about Thanksgiving. Mama would host. I'd bring cornbread and a smoked turkey breast. The choreography is set.
That Sunday when Aiden and Zaria were elbow-deep in pumpkin guts, and we had those seeds roasting in the oven with just salt and olive oil — that was the moment I knew the whole week was going to be a good one. There’s something about a simple snack made together that sets the tone. This No Bake Party Mix carries that same spirit: no fuss, no stove, just throw it together and watch it disappear. It’s exactly what I’d set out on the counter during a week like that one — something for the kids to grab between pumpkin carving and basketball practice and all the beautiful chaos in between.
No Bake Party Mix
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min | Servings: 8
Ingredients
- 3 cups rice or corn cereal squares (such as Chex)
- 1 cup mini pretzel twists
- 1 cup peanuts or mixed nuts
- 1/2 cup sunflower seeds or pumpkin seeds (pepitas)
- 1/2 cup raisins or dried cranberries
- 1/2 cup M&Ms or chocolate chips
- 2 tablespoons butter, melted
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional, for a savory version)
Instructions
- Combine dry ingredients. In a large mixing bowl, toss together the cereal, pretzels, nuts, seeds, and dried fruit until evenly distributed.
- Make the coating. In a small bowl, whisk together the melted butter, honey or maple syrup, salt, and garlic powder if using.
- Coat the mix. Drizzle the butter mixture over the dry ingredients and toss well to coat everything evenly.
- Add the chocolate. Let the mix sit for 2–3 minutes to cool slightly, then fold in the M&Ms or chocolate chips so they don’t melt.
- Serve or store. Spread on a baking sheet to firm up for 5 minutes, then serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition (per serving)
Calories: 280 | Protein: 7g | Fat: 14g | Carbs: 34g | Fiber: 3g | Sodium: 210mg