It is writ, "Man shall not live by chex mix alone." How fortunate, then, that I am a woman! Every Christmas season brings about the mixing of the chex and it seems that I spend the next 48 hours, post-mix, pretending that chex mix is the only food in the entire house.
Chex mix for breakfast? Why not! It's got cereal in it! Chex mix for lunch? Sure! It's fast and easy and portable! Chex mix for dinner? Of course! Those nuts give you a lot of protein to keep you full while you sleep!
Because I love it so much, I thought I would share my recipe here. It's actually my mother-in-law's recipe, but I kind of suspect that she got it off of a chex box. What she did do is double or triple the recipe so that you have a LOT of chex mix at the end of it all.
Ingredients:
-- 2 large boxes of Chex cereal (corn and rice)
-- 1 bag of pretzels (Synder butter or other pretzel you like)
-- 2 10-ounce containers of deluxe mixed nuts
-- 1 or 2 packages of garlic mini-chips (in the Deli section at Kroger's)
-- 8 ounces or so of some sort of cracker (this year I used Musso's Deli Dippers Snacksticks -- in the Deli section at Kroger's, but I've also used those pretzel thins)
-- 18 Tbs of salted butter
-- 8 Tbs of Worchester sauce
-- 6 tsp seasoned salt
-- 4 tsp garlic powder
-- 3 tsp onion powder
Instructions:
-- Heat oven to 220 degrees.
-- Layer all ingredients in 9 x 12 casserole dishes (I have to use three casserole dishes for this recipe) or other glass baking dishes
-- Melt butter in the microwave and mix all the seasonings into the melted butter
-- Pour butter/seasonings mix over the dry ingredients in the dishes (stir butter-sauce while pouring or all seasonings will sink to the bottom)
-- Using a large spatula, gently and thoroughly flip ingredients in the dishes, spreading the butter sauce around
-- Put pans in the oven for 15 minutes. When timer goes off, pull pans out and flip ingredients in the pans
-- Put pans in for another 15 minutes. Stir again.
-- Put pans in for another 15 minutes. Stir again.
-- Put pans in for another 15 minutes.
-- Turn off oven. Stir ingredients one last time. Let cool/sit in oven overnight.
-- Transfer to a tupperware in the morning.
The secret is in the mixing! I usually not only stir each baking dish but also swap the chex mix from one dish to another. The more thoroughly you mix it, the more consistent the flavor is as you eat it.
Enjoy! You will have a very large quantity to share or to pig out on all by yourself!
Chex mix for breakfast? Why not! It's got cereal in it! Chex mix for lunch? Sure! It's fast and easy and portable! Chex mix for dinner? Of course! Those nuts give you a lot of protein to keep you full while you sleep!
Because I love it so much, I thought I would share my recipe here. It's actually my mother-in-law's recipe, but I kind of suspect that she got it off of a chex box. What she did do is double or triple the recipe so that you have a LOT of chex mix at the end of it all.
Ingredients:
-- 2 large boxes of Chex cereal (corn and rice)
-- 1 bag of pretzels (Synder butter or other pretzel you like)
-- 2 10-ounce containers of deluxe mixed nuts
-- 1 or 2 packages of garlic mini-chips (in the Deli section at Kroger's)
-- 8 ounces or so of some sort of cracker (this year I used Musso's Deli Dippers Snacksticks -- in the Deli section at Kroger's, but I've also used those pretzel thins)
-- 18 Tbs of salted butter
-- 8 Tbs of Worchester sauce
-- 6 tsp seasoned salt
-- 4 tsp garlic powder
-- 3 tsp onion powder
Instructions:
-- Heat oven to 220 degrees.
-- Layer all ingredients in 9 x 12 casserole dishes (I have to use three casserole dishes for this recipe) or other glass baking dishes
-- Melt butter in the microwave and mix all the seasonings into the melted butter
-- Pour butter/seasonings mix over the dry ingredients in the dishes (stir butter-sauce while pouring or all seasonings will sink to the bottom)
-- Using a large spatula, gently and thoroughly flip ingredients in the dishes, spreading the butter sauce around
-- Put pans in the oven for 15 minutes. When timer goes off, pull pans out and flip ingredients in the pans
-- Put pans in for another 15 minutes. Stir again.
-- Put pans in for another 15 minutes. Stir again.
-- Put pans in for another 15 minutes.
-- Turn off oven. Stir ingredients one last time. Let cool/sit in oven overnight.
-- Transfer to a tupperware in the morning.
The secret is in the mixing! I usually not only stir each baking dish but also swap the chex mix from one dish to another. The more thoroughly you mix it, the more consistent the flavor is as you eat it.
Enjoy! You will have a very large quantity to share or to pig out on all by yourself!
1 comment:
FYI: This recipe makes "garbage" our families version of "Chex Mix."
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