Start a new tradition with Gramma in a Box


Do you have special family traditions? Do you have special traditions that your family does outside of the holidays? Sadly, I don’t think many families do have traditions except for those that involve holiday such as Christmas. Hanukkah, Easter or Thanksgiving.

I will admit that my family doesn’t have any traditions outside of the holidays either.

If you are looking to start some new family traditions, especially with your child or grandchild, might I recommend Gramma in a Box.

There are so many wonderful monthly subscription boxes available these days. Books, toys, games, beauty, collectibles… there is a subscription box for just about anything. Even dogs and cats have their own subscription boxes.

Gramma in a Box is a monthly subscription box that provides you with what you need to make yummy treats together with your child/grandchild.

I love the cute holiday stickers that adorned the box.

Each month you will receive a fun filled box of treats to make. Your box includes almost everything you need to make and decorate up to 20 cookie and candy treats, including fresh homemade cookies, a variety of sprinkles and colored frosting, two easy candy crafts, detailed instruction sheet with photos, as well as decorating ideas. Some months will also include holiday theme candy and cookies, such as the Valentine’s and St. Patrick’s Day photos below. This will be a fun memory maker for children who do not live near their Gramma, or as a great activity for when Gramma visits! So fun and easy that even Grandpa will enjoy helping out!

Can you image how excited a child would be if they received one of the Gramma in a Box boxes? They would be overjoyed! Not only because the box contains delicious goodies, but also because he/she can spend quality time with gramma, making wonderful memories together that will last a lifetime.

I reviewed one of the Gramma in a Box boxes a while back. The one I received was Easter themed. You can read that review here – Enjoy some sweet treats with your family with Gramma in a Box.

Easter cookies we made with another Gramma in a Box box.

I received another box recently. This time the box had a fall/Thanksgiving theme.

Inside the box were the supplies needed to make Fall Cookies, Turkey Buddies and Harvest Bark, so name a few.

Inside Gramma in a Box boxes you’ll find pre-made cookies to decorate based on the box’s theme. There is little to no baking involved. That is a good thing for people like me who can’t bake to save their life. Seriously… I am a horrible baker. I mess up pre-made cookies! Besides, the best part about making cookies is the decorating and eating anyway.

The most you need to do for the most part is microwave ingredients to melt them. That is easy enough to do. Even a child can do that.

I WISH I was able to do a special activity with my great-grandmother, as well as my grandmother (my paternal grandmother raised me since I was a toddler). Both of these amazing women are long gone. I wish I could go back in time. If I knew then what I know now, I would have spent every possible moment with them. I miss them both terribly.

You do not need to be a Grandmother (or Grandfather) to utilize this box with a child. Parents, aunts, uncles, siblings… just about anyone can enjoy creating delicious treats with Gramma in a Box.

For the life of me I cannot find the photos of the creations I made with this month’s box. Ugh!

My favorite treat with this month’s box was the cute turkeys made out of Ritz-like crackers and candy corn. Sweet chocolate and salty crackers together are a yummy combination. Mmm!

The Harvest Bark was also delicious. And it was so easy to put together. It’s a recipe that I can recreate on my own as well.

That is another reason why I appreciate Gramma in a Box. None of the treats are that hard to make on your own. You can use the box as inspiration for other things you can make/bake with your child/grandchild. I know that I’ll be making the Harvest Bark again.

Everything you need to make each goodie is included in the box, with the exception of stuff you already have on hand (kitchen utensils and the like). Gramma in a Box even includes frosting in bags that all you need to do is cut off the tip and you are ready to decorate.

A subscription box like this would make a great gift for a child – or gift it to Grandma so that she can have fun with her grandchildren.

Gramma in a Box will be having a special “Black Friday” sale. You can get a one year subscription (12 boxes) for $190 (normally $220). That is a $30 savings.

You can buy one box, or you can pre-pay for three, six or twelve months. I would recommend subscribing to one box. If you love, by all means, take advantage of the three, six or twelve month options.

If you are interested in learning more about Gramma in a Box, or to subscribe, visit GrammainaBox.com. You can also check them out on Facebook and Instagram.

What do you think about Gramma in a Box? Is is something you would like to explore with your child/grandchild? Feel free to comment and share your thoughts.

The creator of Gramma in a Box – Terry Chamberlin


*I received a free box to review. There was no compensation. The opinions expressed are my own and not influenced in any way. 

3 Cheese Recipes That Your Teens Will Love



Who doesn’t love cheese? With many flavors and textures to choose from, there’s a cheese that will appeal to even the most particular palate. Finding fun and delicious recipes that teenagers will enjoy can be a challenge, but it’s worth the work when you see empty plates at the end of dinner.

Online grocery shopping makes it easier than ever to get your hands on all of these ingredients and more, including high-quality cheeses and the best breads. Consider ditching the supermarket for the easier, faster and more convenient means of shopping for your family’s food such as grocery delivery by mercato.com.

These 3 cheese-packed recipes are sure to get your teens raving about dinnertime.

Super-Sized Grilled Cheese Sandwich

Are you feeding a crowd? Grilled cheese sandwich is a timeless classic for a reason, and with this recipe you don’t need to make a bunch of individual sandwiches! With three types of cheese and the delicious crunch of perfectly-toasted bread, this is sure to become a fast crowd favorite.


  • A single loaf of uncut white bread
  • 25 cup of mayo
  • 1/3 of a pound of sliced cheddar cheese
  • 1/3 of a pound of sliced Monterey Jack
  • 1/3 of a pound of sliced mozzarella cheese

What to do:

Step One: Preheat

Put a baking sheet in the center of the oven and then preheat to 350 degrees Fahrenheit.

Step Two: Cut the Bread

Slice off a quarter of an inch from the bottom and top of the uncut loaf of bread. Proceed to cut the bread in half horizontally and place the two halves (with the cut side facing upward) onto parchment paper.

Step Three: Mayo

Cut out about a quarter of an inch in each cut side of the loaf and then spread the mayo evenly across the cut portion of the bread. Turn the bread downward onto the parchment paper so that the side that you just coated with mayo is face-down.

Step Four: Cheese

Apply the sliced cheese evenly between the two halves of the bread loaf that you cut.

Step Five: Bake

With the cheese applied to the bread, use the parchment to transfer the bread into the baking sheet. Discard the parchment paper and bake the bread at 350 degrees Fahrenheit for about 20 minutes. When baked fully, immediately sandwich the two halves on top of each other. Cut and then serve hot.

Breakfast in a Bread Box


This delectable breakfast recipe is sure to highlight your teen’s mornings before school while giving them the energy and satiation to start their day off right.


  • One loaf of uncut white bread
  • 6 tbs of butter – unsalted
  • Salt and pepper
  • American cheese, 8 slices
  • Bacon, 8 slices, cut into .5’’ sizes
  • 1/3 of a cup of whole milk
  • Large eggs, 1 dozen

What to do:

Step One: Preheat

Preheat the oven to 375 degrees Fahrenheit, with the rack in the center of the oven.

Step Two: Cutting Bread

Remove ¼’’ of crust from each side of the loaf and then cut the loaf into 4 evenly-sized pieces. Use a fork to cut a square hole into each piece, so that a half an inch remains on all sides of the “box” you have just cut. Save the bread crumbs.

Step Three: Butter and Cheese

Melt the butter with a pinch of salt in the microwave. Using a brush, apply butter to the bread – both inside and out – and then put a slice of cheese at the bottom of the bread boxes.

Step Four: Bake

Face the bread with the cut sides facing upward and then bake until the cheese is lightly browned in parts, or for about 9 minutes.

Step Five: Cook the Bacon

While the bread is baking, cook the bacon in a medium-sized skillet. Transfer the cooked bacon onto a plate with a paper towel.

Step Six: Cook the Eggs

Using the eggs, the butter and some salt and pepper, scramble and then cook the eggs in the same skillet. Cook, while continuously scraping and stirring the eggs, for about 8 minutes.

Step Seven: Serve

Arrange the eggs evenly between the four slices and then top with the remaining American cheese. Bake for five minutes, or until the cheese has melted. Serve with bacon on top.

Cheesy Bacon and Tater Tot Casserole

This recipe has all of the starchy goodness of potatoes without the skins, and plenty of your favorite toppings!


  • 1 pound of frozen tater tots
  • Bacon, about 4 slices
  • 1 c. of shredded cheddar
  • ¼ of a cup of sour cream
  • ¼ of a cup of mayo
  • Sriracha, to taste
  • Chopped chives (optional, for topping)

What to do:

Step One: Bake the Tots and Prep the Oven

Bake the tater tots in the way that the bag tells you to. Once that is done, reduce the temperature in the oven to 400 degrees Fahrenheit.

Step Two: Cook the Bacon

In a medium-sized skillet, cook the bacon for about 8 minutes or until crispy, flipping the slices of bacon over to ensure thorough cooking. Chop the bacon when done cooking.

Step Three:  Layer it Up

Press the potatoes into the casserole dish, top with cheese and bacon, and then bake for 5 minutes. The cheese should be melted before you take the casserole out of the oven.

Step Four: Prepare the Drizzle

Mix the sour cream, mayo and Sriracha sauce to create a spicy mayo. Drizzle the mayo onto the casserole when it is out of the oven.

Step Five: Serve

Sprinkle with chopped chives and then serve.

Drinkable Desserts for the Holidays

Tis weeks before holidays

And my diet is shot

That goal to eat healthy?

I confess I forgot.


I’ll share my plan to keep merry

and it’s one that won’t hurt…

At holiday gatherings,

I shall drink my dessert!

If you can totally relate to this poem, I have some yummy “drinkable dessert” recipes you might be interested in trying out.

Peppermint Martini


  • 1 ½ oz. American Harvest Organic Vodka
  • 1 oz. Peppermint Schnapps
  • 1 oz. Crème de Cacao
  • 1 oz. Light Cream


Add all ingredients to a cocktail shaker filled with ice. Shake and strain into a chilled martini glass rimmed with chocolate shavings.

French Alexander


  • 1 oz. CAMUS VSOP Cognac
  • 1 oz. Light Cream
  • 1 oz. Crème de Cacao


Add all ingredients in a shaker with ice. Shake. Strain into a chilled martini glass rimmed with nutmeg sugar. Garnish with fresh grated nutmeg.

Trails End Nog


  • 1 oz. Trails End Bourbon
  • 3 oz. Prepared Egg Nog
  • Cinnamon Stick


Add ingredients to a mug or glass. Stir with a cinnamon stick and dust with cinnamon.

Holiday Getaway


  • 1 ½ oz.    Beach Whiskey Bonfire Cinnamon
  • ½ oz.       Irish Cream
  • 3 oz.        Hot Cocoa
  • ½ oz.       Simple Syrup 


Add all ingredients to a warmed mug. Top with whipped cream and dust with cinnamon.

I have to admit that the Holiday Getaway beverage recipes sounds SO GOOD! I’d love to try that one.

I’ve also never had egg nog before. I have wanted to try it but I have never got around to trying out any recipes I have seen. One day…

If you try any of these recipes please comment and let me know how it turned out. 🙂



*I was not compensated for this post. I posted this with permission for the enjoyment of my site readers. 

Celebrate Bourbon Heritage Month with these great cocktail recipes


Have you ever noticed that everything has a day, week or month dedicated to it? I don’t remember any of these unique “holidays when I was growing up. It seems like they were created just over the past few years. You have National Blueberry Popsicle Day (Sept. 2nd), National Homemade Cookies Day (Oct. 1st), National Deaf Dog Week (Sept. 18th – 24th), and National Chicken Month (Sept), just to name a few.

September is also Bourbon Heritage Month. To celebrate this “holiday,” Trail’s End wanted to share these interesting sounding cocktails. They would go great at your upcoming holiday parties and family get togethers. Or maybe now to celebrate the kids going back to school. Ha Ha.

Here is some information about Trail’s End.

When they left Missouri in 1804, Lewis and Clark didn’t pack light. In addition to food to sustain and items to trade, they also packed nearly 100 gallons of whiskey, rumored to have cost about $1.25 each. While the price of whiskey may have changed, its ties to the heritage of the Old West hasn’t. Trail’s End, a bourbon from Oregon-based Hood River Distillers pays homage to the early days of the Oregon Trail with a spirit that follows the steps of Lewis and Clark and in honor of Bourbon Heritage Month, we invite you to share some of our favorite Trail’s End Cocktails.

Two-time Double Gold Medal winner Trails End is crafted using 8-year old Kentucky Straight Bourbon Whiskey finished with Oregon Oak and perfected with glacier-fed spring water from Mt. Hood Oregon.

Tail’s End provided these recipes for your enjoyment.

Maple Bourbon Smash

  • ½ oz. pure maple syrup, preferably Grade A Dark Amber
  • ½ oz. fresh orange juice
  • ¼ oz. fresh lemon juice
  • 4 dashes of Angostura bitters
  • ½ orange wheel
  • 2 oz. Trail’s End Bourbon Whiskey
  • Ice
  • 1 ½ oz chilled seltzer 

Directions: In a rocks glass, combine the maple syrup with the orange juice, lemon juice and bitters. Add the orange wheel and lightly muddle. Add the Trail’s End and stir well. Fill the glass with ice and top with the chilled seltzer.

New Fashioned

  • 2 oz. Trail’s End Bourbon Whiskey
  • 1 brown sugar cube
  • 2 dashes of Fee Brothers Orange Bitters
  • 2 blackberries
  • 1 orange wedge
  • 1 thyme sprig
  • Splash of club soda 

Directions: Place the sugar cube in a rocks glass, add bitters and muddle. Rotate the glass so the sugar/bitters mixture coats the glass. Add ice, Trail’s End and stir until blended. Top with a splash of club soda and garnish with orange wedge, fresh blackberries and thyme sprig.

Trail Dusted 

  • 1 oz. fresh white grapefruit juice
  • ½ oz. Simple Syrup
  • 2 slices of English cucumber, plus 3 or 4 thin slices for garnish
  • dash of celery bitters (optional)
  • Ice
  • 2 oz. Trail’s End Bourbon Whiskey 

Directions: In a cocktail shaker, muddle 2 cucumber slices. Add ice and all of the remaining ingredients except the garnish and shake well. Strain into a chilled coupe and garnish with the thin cucumber slices.

Alpine Manhattan 

  • Ice
  • 1 ½ oz. Trail’s End Bourbon Whiskey
  • 1 oz. Pine Syrup
  • 2 dashes of Angostura bitters
  • orange twist, for garnish 

Directions: Fill a pint glass with ice. Add Trail’s End, pine syrup and bitters and stir well. Strain into a chilled glass and garnish with the orange twist.



*I was not compensated for this post. I posted this for the enjoyment of site readers. 

10 Mistakes You Would Never Make When Grilling


With the warm days of mid-summer come the delicious flavors of grilling and outdoor BBQ cooking. However, most people really don’t know how to grill properly, often making mistakes that turn great cuts of meat into rubber.  So, kosher.com, the premier site for cooking, recipes, how-to videos and more, are here to help you with are all the things you need to know to turn yourself into a barbecue master!

1) Don’t overcrowd the grill. Don’t make the rookie mistake of favoring quantity over quality. Yes, everyone is hungry, but by crowding that meat you are compromising on the best part about cooking over open fire: the crust. Don’t succumb to peer pressure! Cooking in shifts might take a little bit longer, but no one will be complaining when they bite into the steak you just grilled perfectly.

2) Don’t jump the gun. The enemy of mess-free grilling is a cold grill. If you’ve just turned the fire on and are itching to get going, DISTRACT YOURSELF. Defer to the nearest toddler for inspiration on messes that take 10 seconds to make and 10 minutes to clean, because you’ll need at least 10 minutes to heat a gas grill and 20 to heat a charcoal grill. We repeat: heat the grill fully before you start cooking, or your food with stick so badly, you’ll want to throw your grates out and start over. Be patient. It will be worth the wait.

3) Skip the sauce. We know, it’s called barbecue sauce. Ignore that compelling logic and avoid using sugary sauces at all cost. You’re so great at grilling that you don’t need to hide your meat behind sweet, heavy sauces that coat your grates and cause ugly flare ups. Use spice rubs to flavor your meat, and if you MUST use a sauce, use it only at the very end.

4) Menu Plan. We get it, you’re gaining confidence and embracing your inner grill master, and that’s awesome. Do yourself a favor though, and plan for some non-BBQ items on the menu. It’s a good idea to make sure you have some food that can be cooked indoors or prepared in advance, so you don’t overwhelm the grill, or the griller. If you’re entertaining, having food that’s ready to go right away will take a load of pressure off, so you can man the fire, stress free.

5) Start with a clean machine. But seriously, even if your grill isn’t a machine (aka, charcoal, for the purists out there), making sure your grates are clean before you get started will help you avoid any firery accidents or food that sticks to the grill. You wash your pots and pans in between uses; same principle. We shouldn’t have to explain this one too hard. Invest in a new grill brush whenever you see loose bristles.

6) Leave the lid alone. Have some confidence in yourself. You are well on your way to grill mastery, so don’t stop now! After searing your food on the hot section of your grill, move it to the cooler section and close the lid. Don’t peek, either. You know how your grandmother used to get annoyed at you when you would crack the oven open to look at her sponge cake? Same thing. A watched steak cooks unevenly, or however that saying goes.

7) Let your meat rest. You did it. You cooked a steak that is so beautiful, it rivals any Instagram photo you’ve seen all day. Fight all urges to slice into it for at least 10 minutes. Yes, ten whole minutes are necessary for your meat or chicken to rest before you start cutting! The juices that got released during cooking need to redistribute in order to give you a juicy, flavorful protein. Skipping this step WILL result in dry meat. (The only exception to this rule is meat that’s been cooked sous vide and then finished on the grill. No wait time necessary, and consider that a reward for cooking sou vide like a regular pro.)


Photo: Let your meat rest for at least 10 minutes before you slice it. Photo Credit: Kosher.com

8) Grill beef at room temperature. Ever been to a restaurant (you know who you are!) or cooked a steak that had a perfectly charred crust, cooked for the right amount of time, but when you cut into it, the interior was a hint away from still mooing? Firing a cold steak will result in meat that’s cooked unevenly. Allow your meat to come all the way to room temperature before cooking for best results every time.

9) Cut against the grain. There’s no chance you haven’t heard this tip before, so stop ignoring it. Meat muscle fibers generally run in one direction, and you want to slice the meat across those lines of muscle fibers. Yes, it makes a difference! Even if you have one of those weird cuts of meat that has a grain that switches direction half way through, do it. The difference between shoe leather and melt in your mouth could literally be the angle that you are holding your knife.

10) Use the right tools. Thinking you can grab those handy tongs you use in your kitchen to flip those burgers? Think again. You need tools that are formulated to keep you safe while grilling, primarily by keeping your hands away from fire (profound, we know.) Use long handled tongs and spatulas only, and be on guard to swat away wandering plastic forks attached to people who are itching to get their hands on one of your famous burgers straight off the grill. Pro tip: use a thermometer with a non-contact infrared sensor for bonus points and perfectly cooked meat.

If you follow these steps, you’re well on your way to the best grill season yet. Remember the most important tip of all: outdoor cooking is awesome, so chill out and have fun!

RECIPE: Grilled Chicken Thighs with Pineapple from Kosher.com:

Main ingredients – Ingredients (8)

  • 10 pieces deboned chicken thighs
  • Fresh pineapple, sliced, for grilling
  • Marinade
  • 1 tablespoon soy sauce
  • 1 tablespoon oil
  • 3 cubes frozen garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin

Start Cooking

  1. Prepare Chicken
  2. Combine all the ingredients for the marinade in a bowl and add chicken and pineapple slices.
  3. Place in a ziplock bag and squeeze out all the air.
  4. Refrigerate until ready to use.
  5. Grill for only about four minutes on each side, just until the chicken is cooked through. (Check for doneness at the thickest part.)
  6. Grill the pineapple along with the chicken, just for about three minutes on each side.

Note: When taking marinated chicken on a trip, make sure it’s kept cool at all times. I like to put it in the freezer for about three hours before we leave so that it is really cold and can come to room temperature slowly.

These BBQ grilling tips were adapted from Michal Frischman by permission and brought to you by Kosher.com. Kosher.com is the premier site for year-round kosher cooking and conversation, with a huge variety of kosher recipes from top cookbooks and community foodies, plus cutting-edge food videos to entertain you and take your cooking to the next level.  

You can follow them on Instagram, FaceBook, Pinterest and twitter as @Kosherdotcom. Check out thousands of recipes, articles, and videos on kosher.com!

Happy National Cereal Day!


Photo Source: General Mills

Did you know that today, March 7, 2016, is National Cereal Day?

Cereal… oh cereal… you have always been a part of my life. For me, cereal is a “comfort food,” just like mac & cheese, grilled cheese sandwiches with tomato soup and my mom’s beef stew.

I still remember when I was a child that I would anxiously await my mom to come home from food shopping to see what cereal she brought home. As a child it was all about the prizes tucked away inside the box. Of course I enjoyed the cereal too. What cartoon watching marathon on a Saturday morning didn’t include a bowl (or two) of your favorite cereal?

One of my favorites as a child that they stopped making decades ago (yeah… I’m that old) was called Freakies. Oddly enough, friends of mine that are around my age DON’T recall that cereal. That is weird because I lived off that stuff as a child. I even have a few of the toys that I kept over the years.

I might be considered a “grown up,” but that doesn’t mean I can’t enjoy my favorite cereals from my youth. Take for example Lucky Charms. I’m crazy about Lucky Charms! I don’t put milk in my cereal (I’ve always eaten it dry), so I like to eat the cereal bits from Lucky Charms and save all the marshmallow “charms” until the very end. My husband thinks I’m weird, but I don’t mind. That is how I enjoy my Lucky Charms.

Did you know Lucky Charms is also available in chocolate flavor? I have yet to find a box of Chocolate Lucky Charms, but I keep looking for them. I bet they taste amazing. Chocolate and marshmallows go perfectly together.

General Mills cereals are our “go to” favorites. My family (husband and kids) go through at least two boxes of Cheerios per week. Our personal favorite is Honey Nut Cheerios, but the other varieties are equally as delicious.

Did you know that whole grain is the first ingredient in all Big G cereals, 90 percent of which are free from artificial flavors and colors from artificial sources. As a mom, I feel good about letting my family enjoy their favorite Big G cereals which include Lucky Charms, Cheerios, Trix, Coco Puffs and Chex to name a few. Some Big G / General Mills cereals are Gluten-Free. The brand is also in the process of removing sugars from some of their cereals as well.

If you would like to learn more about the wonderful things being done to our favorite cereals, you can read more about it here.

Cereal is not only ideal for breakfast – you can also enjoy it for lunch, dinner and even a snack. I bring cereal to work with me on days that I don’t feel like a sandwich. And I love to snack on a bowl of cereal at night.

You can even use cereal as toppings for your ice cream, yogurt and more! You can even make delicious recipes out of your favorite Big G cereal. One of my personal favorites (and my kids too) is making Muddy Buddies.

You can find the recipe for Muddy Buddies on the Chex website. The above photo is of a batch I made a few years ago. If you haven’t tried Muddy Buddies yet, you should. They are SO GOOD! I believe you can buy them pre-made too, but it’s more fun to make them yourself.

Here are two more recipes you might enjoy using your favorite Big G cereals. I especially love the S’mores one.

(Courtesy of My Menu Pal)

Lucky Charms Cooler Recipe

Servings: 4


  • 1/2 avocado
  • 1 frozen banana
  • 1/2 cup spinach
  • 1/2 cup Lucky Charms cereal, marshmallows removed and reserved
  • 2 cups skim milk
  • 1 cup pineapple


  1. Add all ingredients to blender and blend until smooth.
  2. Top cooler with reserved marshmallows.

(Courtesy of I Wash… You Dry)

S’mores Popcorn Recipe


  • 3 tbsp corn oil
  • 1/2 cup popcorn kernels
  • 3 1/2 cups Golden Grahams cereal
  • 1 cup Mallow Bits (or miniature marshmallows)
  • 1/2 cup miniature chocolate chips*
  • 1 1/2 cups milk chocolate flavored melting chocolates, melted according to package instructions


  1. Cover two large baking sheets with wax paper, set aside.
  2. In a large heavy bottom pot, heat the oil over medium high heat. Add the popcorn kernels and cover with a lid, leaving slightly ajar to let steam escape.
  3. Shake the pot back and forth gently while the popcorn kernels begin to pop. Once popping has stopped pour popcorn in a large bowl.
  4. To the bowl add the Golden Grahams, Mallow Bits, and mini chocolate chips. Toss to combine.
  5. Lay out popcorn mixture in a thin layer on the baking sheets. Drizzle the melting chocolates all over the popcorn mixture and let cool.
  6. Once hardened, gently break up the pieces and enjoy!

Delish!!! I can’t wait to try these.

For more information (and recipes!) visit GeneralMills.com. You can also find them on social media.

What is YOUR CURRENT favorite cereal? What is a favorite cereal from your youth?

Do you have any yummy recipes that you make using cereal? If so, feel free to share it in the comment section of this post.

Happy National Cereal Day! I hope you enjoy celebrating it. Upload your photos and posts using the hashtag #NationalCerealDay too!

I love this cool retro looking t-shirt. Too bad it doesn’t fit me, but my daughter can wear it.


*I received some cereal and goodies in exchange for my participation. There was no compensation. The opinions expressed are my own and not influenced in any way.