Archive for September 18th, 2011

The Original Chex Mix Recipe


Posted by Mikie Baker  |  No Comments »

Just back from the Spadette River Trip and exhausted. Good weekends will do that to you. Tomorrow we’ll talk about the girls. For tonight – just got a quickie recipe. So quick, in fact, you’ll have to figure it out yourself because I’m tired. See if you can figure it out.

Each Spadette has her own “dish” she always brings to the River Trip. We’ve been doing this for years and years and years. Mine is always The Original Chex Mix Recipe. Long gone from the side of the box, this is the real thing from years ago with a little extra thrown in by me. No garlic powder, no extra chips, nothing but the unadulterated version. And, frankly, it’s the best.

Enough of that. Here goes. Better pay attention to the photos as there’s no detail with this one.

 A variety of Chex Ceral is essential

And other stuff, which you’ll find out at the end of this blog. But you have to figure it out.

Melt the butter

And add all the secret ingredients.

Put Chex varieties in the bowl with mixed nuts (the high dollar kind – less than 50% peanuts) and pretzels. I always use stick pretzels (good salt content) except this year when I used HEB Texas pretzels. They are shaped liked boots and the state of Texas. Funny stuff.

See the boot and Texas shaped pretzels?

Now mix in the secret ingredients.

 I know it doesn’t look different, but it’s coated

Then slap it in a 250 degree oven. I have a regular/convection oven and I didn’t want to spend a day in the kitchen, so I baked it on convection at 225 degrees for an hour so I could cook more at one time.

Thin pans and thin amounts…

…makes it crunchy faster. Bake for an hour, stirring every 15 minutes. Not kidding. Do this step. Never microwave this dish. Doesn’t work even though Chex claims it will. It won’t. They are lying.

Cool on paper towels

That’s it. Now here’s the secret recipe.

You know it’s that good when your recipe card looks like this.

Also, if you want it spicy, add 4 tsps of hot sauce to the butter sauce (for this I prefer Louisiana Hot Sauce) and you’ll spice it up a whole notch.

It’s late. I’m tired. More fun tomorrow.

Spreading laughter throughout the world…one chuckle (and Chex mix) at a time.

Mikie Baker