Unbagging the Cats 1

Unbagging the Cats 1

Monday, December 19, 2011

For Chex Mix Aficionados Only


THE ORIGINAL CHEX MIX RECIPE

Corn Chex                                 1 box
Rice Chex                                 1 box
Cheerios                                   1 box
Pretzels-stick                            1 bag
Pretzels-twist                            1 bag
Mixed Nuts                               small can
Cashews                                  small can
Pecans                                    half pound 
Vegetable Oil                            2 1/2 cups
Worcestershire Sauce                ?
Garlic Powder                            ?
Garlic Salt                                 ?


Pre-Heat Oven to 250


I use two 9 x 13 nonstick cake pans, and one larger roasting pan.
That's how much these ingredients will make.

Layer the ingredients in this order:

Cheerios
Twist Pretzels
Cashews
Corn Chex
Mixed Nuts
Stick Pretzels
Pecans
Rice Chex

Drizzle on the vegetable oil. Just under 3/4 cup for each of the 9 x 13 pans,
            just under 1 cup for the roasting pan. ( I have cut it back to 1/2 cup
            for the 9 x 13s, and 3/4 cup for the roaster, with good results.)

It will look like too much oil, but this will be absorbed during baking
            if you are a good stirrer, and bring the bottom pieces up to the top.

I don't measure the 3 ingredients below. Good luck!

Shake on some Worcestershire Sauce
Sprinkle with garlic powder.
Sprinkle with garlic salt.

Stir the mixture gently before placing in the oven


BAKE AT 250 degrees for 2 hours, stirring every 15 minutes.

Take the pans out for stirring, and rotate them when returning to oven
You can't speed up the process, or use a different temperature.
Don't taste the pieces that fall out, because they won't get their full flavor
            until the last 15 minutes of cooking, and you might be tempted
            to add more of the ingredients, and ruin it.

5 comments:

Linda O'Connell said...

thank you!!!!

Sioux said...

Thanks for the recipe, Val. I will try to make one batch for a family gathering, and think of you, with your gross of pans being stirred and stirred...

labbie1 said...

Thank you thank you! And not a Bugle in sight! :)

irishoma said...

Thanks for sharing your recipe. It sounds delicious.
Donna

Val Thevictorian said...

Linda,
You're welcome. I'm sure you can come up with some crafty containers to keep it in!

**************
Sioux,
Toil and trouble. Those are Val's middle names.

**************
labbie,
We must not water down the Chex with Bugles.

**************
Donna,
According to my free customers, it is quite tasty.