Nutella Puppy Chow

I had never eaten Nutella before, but I know my friends go crazy for it. Since I went to visit them last weekend, I decided I would do a Nutella dessert for them. I like puppy chow… they like puppy chow. Bah-bah-bah-dah! NUTELLA PUPPY CHOW. (I think I prefer the regular kind, but this was a nice change.)
This beauty was based off of Emeril’s Hazelnutty Nuggets.

Here’s How I did it:

1 jar (13 ounces) Nutella
6 tablespoons of unsalted butter (but don’t put the butter away you might need more!)
6 ounces semisweet chocolate chips (about half a bag that you would get in the baking aisle at a grocery store)
1 box Crispex or Chex cereal
Powdered Sugar

1. Separate the box of cereal evenly-ish into two 1-gallon storage bags.

2. In a medium saucepan, melt the Nutella, butter, chocolate chips over medium-low heat, stirring occasionally. (Make sure medium-low heat! You might be tempted to crank up the stove so that it will melt faster, but the chocolate will burn. I had mine at medium-high heat [bad!] and instead of turning nice and melty, the mixture clumped up into the consistency of play-doh. If this happens, you can add more butter [2-4 tablespoons], so that the mixture will thin out a little bit. Think… molten lava-like.)

3. Pour the melted mixture into the storage bags with the cereal. Zip up the bag real nice and tight, then gently “tumble” the bag to mix the cereal and chocolate mixture. This is where having a good melted mixture consistency helps out. For some reason my friends freak out when the Puppy Chow is clumped together in chunks, but hey guys, that’s where all the goodness is! You’ll need to kind of massage the bag to make sure all the cereal pieces get coated with chocolate and so that you can break down those “unwanted” goodness chunks (or just leave some chunks in… you can always pick those out and keep them for yourself…).

4. After about 5 minutes (Still kinda warm. Not hot. Not ice cold.) put a good amount of powdered sugar in there and “tumble” the bag again to get each piece nice and covered.

5. Open it up. Doesn’t look as nice as you’d like? Add more powdered sugar and repeat until JUST RIGHT.


-Avoid getting water/moisture into your molten chocolate mixture. Water causes chocolate to get grainy and gross. That is why we add butter if the mixture is not at a good smooth consistency, and not water.
-After coating the cereal pieces and before adding the powdered sugar, I like to let the mix sit a little bit. I feel if I add the powdered sugar when the chocolate is hot and then try to distribute it evenly, the sugar dissolves and adsorbs onto the cereal pieces making them overly sweet and not pretty snow white (but who are we kidding, if you didn’t want to be eating something sweet, you WOULD NOT be eating this).
-If you want to be super gourmet, like Emeril, you can mix some cocoa powder in with the powdered sugar to coat the cereal pieces.
-It’s pretty much impossible to not have some broken pieces after handling the cereal so much, but broken pieces taste just as good as whole pieces… (and almost as good a chunks!)

Happy Eating!

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Pizza Pizza!

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pizza description coming soon!

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Chicken Giardino

 I used to get this dish all the time when I went to Olive Garden. Then, they took it off the menu! With the internet and all the other food blogs these days, basically, if you want to eat it, there’s a recipe out there for you. So, I was really excited when I found this on a blog that had the recipe from Olive Garden’s own website! EXCITEMENT! I gathered the ingredients throughout the weekend and even bought my first bottle of wine for it (hehe).

I had a test this morning, so I studied real hard yesterday and waited until I got really hungry to make this dish. It smelled so good! The sauce tasted good, the chicken and veggies looked good! MORE EXCITEMENT! Then I put the sauce, the veggies, and the pasta together… and BAM! Disappointment. Not the buttery garlicky lemony goodness I remembered. It tasted… HEALTHY.

Recipe Review: If you want to eat healthy food that tastes healthy, this is for you.
Next time, I’ll go for something more like THIS. Recommended by Brian M.

Recipe you should DEFINITELY TRY: Spicy Sticks
I get these from US Pizza Company. They are DELICIOUS and, yet, SO SIMPLE!

You’ll need:
Garlic Butter
Pepper Jack Cheese

Split the breadsticks down the middle. Smother with garlic butter. Sprinkle (or if you’re like me STUFF) with pepper jack cheese. Put in the oven for at 350ºF for 5-10 minutes (I’m guessing).**Put under the broiler until bubbly and delicious** Enjoy with some pizza sauce!

So good, it’ll make you want to slap your momma. But don’t.

ASIDE: Fall is my favorite time of year. Not only is the weather great, but there’s all the fall festivals to enjoy! HELLO! There’s corndogs and funnel cakes to be had! Yum.
Here’s a couple of events that you might want to try out:

Festival on the Border
September 9-10
I don’t know if there will be any funnel cakes or corndogs around, but Fort Smith is holding a two-day event filled with music and art to raise money for the charities around the area (Children’s Emergency Center, Helping Hands for Children, Donald W. Reynolds Cancer Support House, and many more). If you’re a country fan, Friday the 9th will be the day for you: The Randy Rogers Band and Dierks Bentley perform! For those of you more into pop music (sorry no Britney Spears), Saturday’s performances include: Andy Grammar, Girl Talk, The Fray, with opening act Boom Kinetic!

Bikes Blues and BBQ
September 28-October 01
This event will definitely have corndogs and funnel cakes. If you like any of the three title items, THIS is where you want to be! All the food and fun located right on Dickson Street with the BBQ competition at the Washington County Fairgrounds. How can you say no to BBQ and funnel cakes?!?!

Later Gaters

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For the love of Bacon!!!

So Paul and I have had this blog for 6 months now and have racked up a total of ZERO food posts. I don’t think that’s considered NGUYENing… It’s time to get in the kitchen!
-Kimbo Slice (of bacon)

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It’s a Nguyen-Nguyen Situation

Food. Need I say more?


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