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Homemade Chex-Mix

February 2, 2012
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Why, yes, I am giving you a recipe that involves mixing different cereals, Cheez-Its, crackers, pretzels, and assorted nuts.

But this isn’t your average Chex-Mix, there’s a kick of spice and a touch of tang. Regular Chex-Mix is alright in my opinion, but whenever my roommate makes this version I can’t keep my grubby little paws off of it… It may or may not have been my breakfast for the past three days…

It is easy to whip up and perfect to serve a big crowd for tailgates, parties, or while watching the big game this Sunday!

Also, can you tell why I NEVER make savory dishes? They are just not photogenic… Or I just can’t take pictures. But I prefer to believe the former.

Dawns Tangy Chex-Mix recipe very slightly adapted from Vanilla Sugar:

5 cups Crispix

2-3 cups Rice Chex

2-3 cups Wheat Chex

5 cups Cheez-Its or other cheese form crackers

2-3 cups pretzels (mini size)

3 cups of mini Ritz Bits Sandwich Crackers (I used peanut butter)

2 cups original flavored Goldfish

2 cups peanuts, dry roasted

2 cups cashews, roasted

1 cup butter melted with

1 cup Italian salad dressing (I used Newmans Family Italian)

4-5 tablespoons. Hot Sauce (optional)

7 tablespoons. Worcestershire Sauce

Sprinkle with: garlic powder, dried chives, onion powder, and paprika

Salt & pepper

  1. Mix together the dry ingredients in large bowl. Melt together butter, dressing on low heat. Add hot sauce, Worcestershire, and remaining ingredients. Stir and turn off heat allowing to cool for a few minutes.
  2. In the meantime, heat up your oven to 250 degrees and spray two or three cookie sheets lightly with a garlic or butter flavored spray (Spray is optional). Or you can use a non-stick cookie sheets.
  3. In a very large bowl or several bowls drizzle slowly the liquid mixture over the dry mixture (you can do this in batches if you don’t have a large bowl—it’s not good to put all of this in one bowl and overcrowd it, since you want all the little pieces to get evenly coated). Stir, drizzle some more, etc.
  4. Spread in a single layer on baking sheets, sprinkle with a bit of salt & pepper before baking, then bake about 40 – 60 minutes (mine took about 40 in a convection oven).
  5. Every 15 – 20 minutes I open the oven, stir the mix a little and close it back up. Sometimes I reverse which oven racks the pans are on.
  6. When done, shut off the oven and open the door slightly. I leave the pans in the oven to cool and continue drying. Store in an airtight container.

Serves: about 10 – 12+ as a snack


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