Cooking web notes

Chex Mix, My Way

Chex Mix ruled back in the late 1950’s and 60’s and it was all home made then.  There were no bags of it in the market in those days!

The 60's

I start with the original Chex Mix recipe and crank it up a few notches with minced garlic, garlic powder, chili powder, onion powder, Worcestershire sauce and a few dashes of hot sauce.  Then pour it over a mix of cereal, snack crackers and nuts.  It’s garlicky and spicy and you will not be buying this version in the grocery store!

I make a large batch of it and give it to family, friends and neighbors at Christmas time.  If you’ve never made Chex mix, you’ve got to give it a try!  It’s pure crunchy yum!

Chex Mix, My Way

Ingredients:

3 cups Corn Chex

3 cups Wheat Chex

3 cups Rice Chex

2 cups Goldfish Xtra Cheddar

3 cups Ritz Bits – Cheese

2 cups Planters Salt & Pepper Nut Mix

1 cup whole cashews

2 cups Gardetto’s Roasted Garlic Rye Chips

2 cups Bagel Chips

2 cups Bugels

2 to 2½ sticks butter

6 tablespoons Worcestershire Sauce

6 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon garlic powder

½ teaspoon onion powder

3 dashes hot sauce

Method:

In a large aluminum foil roasting pan, combine first 10 ingredients. 

Divide evenly between 2 aluminum foil roasting pans or baking sheets with high sides.

In a microwave-safe bowl, add remaining ingredients and microwave until the butter is melted; stir well.

Pour sauce over chex mix evenly between 2 pans, stirring well to cover it all as your pour.

Bake in a 250-degree oven for 1 hour and 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.

Grab a handful and enjoy!!!

Be sure to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17^th!

Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!

This entry was posted on Friday, December 23, 2011 at 6:57 AM and is filed under Chex mix, Crackers, Holidays, Nuts, Snacks/treats. You can follow any responses to this entry through the RSS 2.0. You can leave a response.