Uploaded November 2025 | Updated September 2026, 2 days ago
I started the day feeling pretty good and then stepped outside to find it was twenty six degrees, so I knew I had to grab the chicken eggs before they froze on me. Once I got inside with a cup of plum tea, I looked around and realized it was time to refill the canisters and get serious about holiday baking prep. I carried the big buckets upstairs and worked through the pantry, topping off sugar, flour, oats and making notes about what I’m running low on. I also talked a bit about how almost everything in my house is secondhand and why I love it that way. After the pantry was reset, I went ahead and made our family’s trash mix for Thanksgiving, including a gluten free version, and then cooked up a praline sauce that we’ll use on pie. I ended the day feeling a lot more prepared for the holiday and grateful to have a head start.
Mom’s Trash (Spicy Chex Mix) – Double Batch
Ingredients (double batch):
2 sticks butter
3 tsp seasoning salt
9 tsp Worcestershire sauce
4 tsp hot sauce
5⅓ cups Corn Chex
5⅓ cups Wheat Chex
5⅓ cups Rice Chex
2 cups salted mixed nuts
2 cups Cheerios
Instructions:
Melt butter. Add seasoning salt, Worcestershire, and hot sauce.
In a large bowl, combine all dry ingredients.
Pour butter mixture over dry mix and stir well.
Bake at 250°F for 1 hour, stirring every 15 minutes.
Spread on towels to absorb excess oil. Cool, then store.
Gluten-free version:
Use Corn Chex, Rice Chex, Cheerios, and mixed nuts only. Leave out Wheat Chex.
Praline Sauce
Ingredients:
1 stick butter
½ cup half & half
1 cup packed brown sugar
½ cup chopped pecans
1 tsp vanilla
Instructions:
Melt butter in a saucepan over medium heat.
Add half & half and brown sugar. Stir until dissolved.
Cook for 1 minute (no need to bring to a full boil).
Remove from heat and stir in vanilla and pecans.
Pour into a jar. Refrigerate.
Warm gently before serving — great over Pumpkin pie.
---------------
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---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
Pinterest: pinterest.com/that1870s
EMAIL: that1870shomestead@gmail.com
---------------
00:00 Good morning and frozen egg rescue
02:28 Restocking canisters and planning errands
03:14 Plum tea chat and Christmas ornament making
06:49 Thoughts on thrifted home decor
09:36 Pantry restock and upstairs kitchen reset
14:00 Checking sugar flour oats and rice supplies
19:26 Freezing dry goods for safe storage
21:05 Making the family trash mix snack
26:30 Cooking the praline sauce for Thanksgiving
29:45 Preview of Thanksgiving prep and wrap up
I started the day feeling pretty good and then stepped outside to find it was twenty six degrees, so I knew I had to grab the chicken eggs before they froze on me. Once I got inside with a cup of plum tea, I looked around and realized it was time to refill the canisters and get serious about holiday baking prep. I carried the big buckets upstairs and worked through the pantry, topping off sugar, flour, oats and making notes about what I’m running low on. I also talked a bit about how almost everything in my house is secondhand and why I love it that way. After the pantry was reset, I went ahead and made our family’s trash mix for Thanksgiving, including a gluten free version, and then cooked up a praline sauce that we’ll use on pie. I ended the day feeling a lot more prepared for the holiday and grateful to have a head start.
Mom’s Trash (Spicy Chex Mix) – Double Batch
Ingredients (double batch):
2 sticks butter
3 tsp seasoning salt
9 tsp Worcestershire sauce
4 tsp hot sauce
5⅓ cups Corn Chex
5⅓ cups Wheat Chex
5⅓ cups Rice Chex
2 cups salted mixed nuts
2 cups Cheerios
Instructions:
Melt butter. Add seasoning salt, Worcestershire, and hot sauce.
In a large bowl, combine all dry ingredients.
Pour butter mixture over dry mix and stir well.
Bake at 250°F for 1 hour, stirring every 15 minutes.
Spread on towels to absorb excess oil. Cool, then store.
Gluten-free version:
Use Corn Chex, Rice Chex, Cheerios, and mixed nuts only. Leave out Wheat Chex.
Praline Sauce
Ingredients:
1 stick butter
½ cup half & half
1 cup packed brown sugar
½ cup chopped pecans
1 tsp vanilla
Instructions:
Melt butter in a saucepan over medium heat.
Add half & half and brown sugar. Stir until dissolved.
Cook for 1 minute (no need to bring to a full boil).
Remove from heat and stir in vanilla and pecans.
Pour into a jar. Refrigerate.
Warm gently before serving — great over Pumpkin pie.
---------------
👕 Shop Our Merch: bonfire.com/store/1870smerch
🌻 HOSS Garden Tools & Seeds: shrsl.com/33ehp (Promo Code SHOP1870 for free seeds!)
🌱 MIGardener: migardener.com/1870
🌺 GREENSTALK Vertical Gardens: greenstalkgarden.com/?rstr=SHOP1870 (Promo Code SHOP1870 for $10 off!)
🥫 FORJARS Canning Lids: forjars.co/?sca_ref=1911228.45BY9FFxdg (Promo Code SHOP1870 to get 10% off)
🍃 HARVEST Right Freeze Dryers: affiliates.harvestright.com/1182.html
🔦 OLIGHT Flashlights: bit.ly/3z6daku (Promo Code SHOP1870 for 10% off!)
🛒 Our Favorite AMAZON Finds: amzn.to/3ihSgZP
---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
Pinterest: pinterest.com/that1870s
EMAIL: that1870shomestead@gmail.com
---------------
00:00 Good morning and frozen egg rescue
02:28 Restocking canisters and planning errands
03:14 Plum tea chat and Christmas ornament making
06:49 Thoughts on thrifted home decor
09:36 Pantry restock and upstairs kitchen reset
14:00 Checking sugar flour oats and rice supplies
19:26 Freezing dry goods for safe storage
21:05 Making the family trash mix snack
26:30 Cooking the praline sauce for Thanksgiving
29:45 Preview of Thanksgiving prep and wrap up
