Simple Sisters

What to Cook and How to Cook It!

Wednesday, December 06, 2006

we feel free to modify any recipe to suit our tastes

Chex Mix

8 Tbsp butter
3 Tbsp Worchestershire sauce
2 tsp seasoned salt
1 tsp garlic powder
3/4 tsp onion powder
3 cups* Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
3 cups Multi-Bran Chex

Heat oven to 250 degrees.
In large (preferably orange) roasting pan, melt butter in oven.
Stir in seasonsings.
Gradually stir in Chex until evenly coated.
Bake one hour, stirring every 15 minutes.

* I say three cups, but I generally pour into the measuring cup until it definitely runneth over, so it's probably closer to four cups of each Chex, in case you're a stickler.

You will notice the complete absence of pretzels, nuts, bagel chips, etc. Please see subject line. (You should feel free to modify too!)

If you're comparing this to the Chex box, you will also notice to absence of directions to "spread on paper towels until cooled." As doing so would simply soak up butter and seasonings, (and since I add extra Chex to do this), it seems like a very silly step.

"Store" (like it's ever around for very long) in an airtight container.


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