ChiefsPlanet - Food and Drink Chex Mix, how do you do it?

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Chex Mix, how do you do it? (https://chiefsplanet.com/BB/showthread.php?t=289281)

Quote:

Originally Posted by Pablo (Post 11202467)

Cali.

He's probably golden.

Well, that would make a difference.

My mom used to get pissed when it would stick together after letting it cool. That was always the best part

Rice wheat corn chex basically the recipe on the box. Sometimes in the microwave with a paper bag. That makes the whole house reek and pisses the old lady off something ferocious so it's been a while LMAO

Maybe oven bake some this weekend

I like the jalapeño cheddar flavor.

But i loooooove puppy chow....chocolate pb and powdered sugar

Quote:

Originally Posted by Dartgod (Post 11202171)

1. Buy bag of Chex Mix
2. Open it and enjoy
3. ???
4. Profit!

this

Quote:

Originally Posted by CoMoChief (Post 11203080)

I like the jalapeño cheddar flavor.

http://i.imgur.com/gBfM8Wq.jpg

My chex mix may be the only thing I do that i'm proud of.

First, I always do two batches at once. It's perfect for a deep 9x13 pan.

Second, I hate wheat chex.

Third, I always melt the butter in a measuring cup, then whisk in the spices, then pour over the ingredients. Seems to give the most even coating.

I usually go with something along the lines of the following:

8 cups corn chex
8 cups rice chex
4 cups goldfish (usually just cheddar, occasionally cheddar and parmesan)
2 cups pretzel sticks (snyder's; never rold gold, they're too thin)
2 cups nuts (usually just cashews; last batch was cashews, pecans and almonds and was great - NEVER PEANUTS)

Occasionally I'll throw in some bugles or cheerios for variety, but generally not.

It's literally the easiest thing in the world to make. 10 minutes prep, stir every 15 minutes, let cool after an hour.

Oh, and I usually cook it a bit under 250. Although that may be having an electric stove and the temp being off. Usually go with 225. Also a key for making good cookies in my experience. But I do prefer them soft and chewy rather than crispy.

Feel sorry for the people that think chex mix from a bag is acceptable. It's like saying don't bother with Arthur Bryants because McDonalds has the McRib.

Making my holiday double batch today. A little extra spicy, and made in the oven like god intended.

Quote:

Originally Posted by keg in kc (Post 11203329)

My chex mix may be the only thing I do that i'm proud of.

First, I always do two batches at once. It's perfect for a deep 9x13 pan.

Second, I hate wheat chex.

Third, I always melt the butter in a measuring cup, then whisk in the spices, then pour over the ingredients. Seems to give the most even coating.

I usually go with something along the lines of the following:

8 cups corn chex
8 cups rice chex
4 cups goldfish (usually just cheddar, occasionally cheddar and parmesan)
2 cups pretzel sticks (snyder's; never rold gold, they're too thin)
2 cups nuts (usually just cashews; last batch was cashews, pecans and almonds and was great - NEVER PEANUTS)

Occasionally I'll throw in some bugles or cheerios for variety, but generally not.

It's literally the easiest thing in the world to make. 10 minutes prep, stir every 15 minutes, let cool after an hour.

Oh, and I usually cook it a bit under 250. Although that may be having an electric stove and the temp being off. Usually go with 225. Also a key for making good cookies in my experience. But I do prefer them soft and chewy rather than crispy.

For a recipe to be proud of, this post MIGHT be missing something[s]. ;)

Took keg's suggestion on the Parmesan goldfish.

http://tapatalk.imageshack.com/v2/14...5bf8674302.jpg

I've always heard it called Muddy Buddies, not Puppy Chow.

Quote:

Originally Posted by Fire Me Boy! (Post 11205065)

Took keg's suggestion on the Parmesan goldfish.

http://tapatalk.imageshack.com/v2/14...5bf8674302.jpg

Why is there ONE ****ing Brazilian nut in your batch. WTF

Quote:

Originally Posted by KCrockaholic (Post 11205152)

Why is there ONE ****ing Brazilian nut in your batch. WTF

Whatever was in the can. :shrug: