Ranch-style Cheez-It Chex Mix

Barry is usually not a fan of Chex Mix but I love it so thought I’d try a version that might appeal to him . . . and this recipe that features cheese crackers and ranch dressing mix dud the trick.. The recipe at Delightful Made blog was my inspiration. The recipe can be made in the slow cooker or in the oven. 

Ranch-style Cheeez-It Chex Mix 

4 cups Cheez-It original crackers (a generic brand works)

2 cups Rice Chex or Crispix

2 cups Corn Chex or Crispix

1 to 2 cups small pretzels

1 1/2 cups mixed nuts, heavy on cashews, almonds, etc.

6 Tbsp. butter, melted

3 tablespoons Worcestershire sauce

2 Tbsp. dry ranch seasoning mix

Sprinkling of  grated Parmesan cheese (the kind in the can)

1. Slow Cooker Version: In a large slow cooker, combine the crackers, pretzels, cereal and nuts..
2. In a small bowl, whisk together the melted butter, Worcestershire and ranch seasoning. Gradually pour over the snack mix, and stir well to coat the mix.
3. Turn the slow cooker on low heat and roast for 2 hours, stirring the mix every 30 minutes. Note: At first the mixture is wet but it will dry out; I did wipe the condesnsation off the lid every 30 minutes. 
4. When mix is done roasting, spread the mix out evenly on a flat surface lined with waxed paper to cool completely. Sprinkle lightly with the Parmesan cheese.
5. Cool completely before storing in an airtight container. Cooling will allow the mix to crisp up and dry completely, letting out any heat or steam from the roasting process.

Oven Directions: Place coated mix on baking sheets, and roast at 250° for 1 hour, 15 minutes. Stir the mix every 15 minutes so it toasts evenly. Cool as directed above. Add the Parmesan cheese once mix has cooled. 

Edible Bugs!

A platter for edible bugs!

Our Parents as Teachers staff were busy today assembling edible bugs for an evening picnic. We had a blast making them and let the creative juices flow. They were a "BUG" hit!

EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
   
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

   

   Grape tomato head, mini chocolate chip eyes, chive antennae, cucumber slice body. 

   

   Blueberry bug eyes, chive antennae, strawberry slice wings, blueberry body.

   
   

   

   Blueberry head with chocolate chip eyes, chive antennae, strawberry body.

   

   Blueberry bug eyes with Chex Mix antennae and body parts. 

Instructions without photos . . .
EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

Chex Party Mix made in the Slow Cooker

     I remember when my mom first made Chex mix back in the late 1950s. We called it Party or TV mix back then and as I was thinking about that first batch, I wondered when the recipe for Chex mix was first introduced so  I did a search and this is what I found on  Wikipedia:

Chex cereal was introduced in 1937 by Ralston Purina.

By 1952, recipes for "Chex party mix" appeared on boxes of Chex cereal.

     Of course the original recipe* was baked in the oven but I was intrigued when I discovered slow cooker versions on several blogs. Here’s my take on the classic recipe and you’ll notice I've added some sugar at the end — I thought it needed a little sweetness to mellow out the taste. Next time I’ll probably add it with the rest of the spices and let it bake into the mixture.

      And, the BEST thing – aromas permeate the air as this mix bakes in the slow cooker. It’s beginning to smell a lot like Christmas in the our kitchen! However, chances are that I'll need to make another batch before December begins!

Chex Party Mix – Slow Cooker style

9 cups Chex cereal (equal parts corn, rice, and wheat Chex, or any combo of Chex-type cereals)

2 cups pretzels

1 cup Cheerios (I used multi-grain Cheerios)

1 heaping cup mixed nuts

6 tablespoons butter, melted and hot

1 ½ tablespoons seasoned salt (such as Tex Joy®)

¼ cup Worcestershire Sauce

1 teaspoon garlic powder

2 to 3 tablespoons granulated sugar

1. Add cereal, pretzels, cheerios and nuts to the bowl of a slow cooker.
   
2. In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved. Stir in the Worcestershire sauce until combined.
3. Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined.
   
4. Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2 1/2  hour marks so that the mixture does not burn.  Note: I was a little worried when I began to notice that moisture was condensing inside the lid of the slow cooker so I wiped it off each time I stirred the mixture. Also when I opened the slow cooker to stir, I noticed the cereal was a bit moist but by the end of the process (including the next step) the Party Mix was crisp and just like the oven version.
   
5. Spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature. Sprinkle with 2 or 3 tablespoons of sugar if desired.
   
6. Store in a sealed container for up to 3 weeks.

* Just for fun, here’s the original recipe that I discovered at any number of locations on the internet . . .

The Authentic and Original 1952 Chex Party Mix as it appeared on the cereal box 

Wonderful nibbling at snack-time! Try this new PARTY MIX:

Add 1/2 c. butter in shallow baking pan. Stir in 1 T. Worcestershire sauce. Add 2 c. Wheat Chex, 2 c. Rice Chex, and 1/2 c. nuts. Sprinkle with 1/4 t. salt and 1/8 t. garlic salt; mix well. Heat 30 mins in 300 degree oven, stirring every 10 minutes. Cool.

Recipe without photos . . .

Chex Party Mix – Slow Cooker style

9 cups Chex cereal (equal parts corn, rice, and wheat Chex, or any combo of Chex-type cereals)

2 cups pretzels

1 cup Cheerios (I used multi-grain Cheerios)

1 heaping cup mixed nuts 

6 tablespoons butter, melted and hot

1 ½ tablespoons seasoned salt (such as Tex Joy®)

¼ cup Worcestershire Sauce

1 teaspoon garlic powder 

2 to 3 tablespoons granulated sugar

1. Add cereal, pretzels, cheerios and nuts to the bowl of a slow cooker.
2. In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved. Stir in the Worcestershire sauce until combined.
3. Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined.
4. Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2 1/2  hour marks so that the mixture does not burn.  Note: I was a little worried when I began to notice that moisture was condensing inside the lid of the slow cooker so I wiped it off each time I stirred the mixture. Also when I opened the slow cooker to stir, I noticed the cereal was a bit moist but by the end of the process (including the next step) the Party Mix was crisp and just like the oven version.
5. Spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature. Sprinkle with 2 or 3 tablespoons of sugar if desired
6. Store in a sealed container for up to 3 weeks.