Chex Mix, how do you do it?

[Pablo]

Originally Posted by Demonpenz

I guess it could be the amount of calories I eat. I don't know I just know is not far because my wife will eat eggs cheese bacon and I will eat broccli and white race and I weight 304 pounds.

I hear those white folks are kind of high in cholesterol, watch yourself.

[Buzz]

Originally Posted by Demonpenz

I guess it could be the amount of calories I eat. I don't know I just know is not far because my wife will eat eggs cheese bacon and I will eat broccli and white race and I weight 304 pounds.

I thought you were skinny and single?

[TribalElder]

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

Maybe oven bake some this weekend

[CoMoChief]

I like the jalapeño cheddar flavor.

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

[TribalElder]

Originally Posted by CoMoChief

I like the jalapeño cheddar flavor.

[Pitt Gorilla]

Originally Posted by TribalElder

Damn, that's sexy.

I make the box version and add some Frank's Red Hot.

[keg in kc]

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.

[Baby Lee]

Originally Posted by keg in kc

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].

[keg in kc]

Originally Posted by Baby Lee

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

Not sure what you're referring to.

Full plan of attack is to melt the butter (stick and half) in pyrex (liquid) measuring cup in the microwave, stir in worchestershire sauce (4 tbsp), stir in seasoned salt (1 tbsp), stir in garlic powder (1.5 tsp), stir in onion powder (1 tsp). Pour over the mix. Bake.

Sad part of all this is that I can't remember what I did an hour ago, but the chex mix recipe I know from memory.

[Baby Lee]

Originally Posted by Baby Lee

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

Originally Posted by keg in kc

Not sure what you're referring to.

Full plan of attack is to melt the butter (stick and half) in pyrex (liquid) measuring cup in the microwave, stir in worchestershire sauce (4 tbsp), stir in seasoned salt (1 tbsp), stir in garlic powder (1.5 tsp), stir in onion powder (1 tsp). Pour over the mix. Bake.

Sad part of all this is that I can't remember what I did an hour ago, but the chex mix recipe I know from memory.

For someone not sure what I was referring to, this post MIGHT be addressing exactly what I was referring to.

[keg in kc]

Originally Posted by Baby Lee

For someone not sure what I was referring to, this post MIGHT be addressing exactly what I was referring to.

I tried to cover all the bases

[jspchief]

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.

[Pasta Little Brioni]

Chex mix snobs lol

[Fire Me Boy!]

Took keg's suggestion on the Parmesan goldfish.

[KCrockaholic]

Originally Posted by Fire Me Boy!

Took keg's suggestion on the Parmesan goldfish.

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