When I was a kid, Chex Mix was one of the original 'nibbles" . Bowls of the crunchy, salty, snack would disappear at a rapid rate. Remember the harvest gold, sunset yellow, and avocado green Tupperware bowls with the sealing lids? They would keep the Chex Mix fresh and crunchy, and until my hands got strong enough to pop the seal, would keep the Mix safe from early munching!
Classic Chex Mix
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
- In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
- Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Another favorite were plates of cheese and crackers. Bricks of cheddar, Munster, Swiss, and Monterrey jack would be sliced, cubed, and served alongside crackers (usually Ritz or Chicken in a Biscuit crackers). Nowadays, there are so many different kinds of crackers and cheeses, the combinations are endless. Some new favorites are Crandale Cranberry cheese, Halloumi, Hunter's cheddar, and Horseradish cheddar. You can pair these with Stoneground wheat crackers, water crackers, or Parmesan crackers. The Parmesan crackers are so easy to make. If you have a food processor, you can make your very own snack crackers. They are rich, crunchy, and melt in your mouth.
Parmesan Crackers
2 c grated parm cheese
1 stick of room temp butter
1 tsp thyme
1 tsp black pepper
Pulse all together in a food processor.
Add 1 1/4 c flour
1/4 tsp salt
Pulse flour and salt to cheese mix. When it creates a ball take it
out of the food processor and roll it into a log. Wrap in plastic wrap and freeze until
firm. Approx 30 min.
Slice and bake 350 for 22 min
Veggies and dip as well as fruit platters with dip are another classic appetizer. When I was in college, we had an "appetizer night" on our last night of classes. We all brought goodies to nosh on while we celebrated the end of classes. (I brought spicy Chex Mix...how can you go wrong with that?) One of my classmates brought a fruit platter with a sweet, creamy fruit dip. It was addictive and delicious and the perfect compliment to chunks of pineapple, strawberries, grapes and kiwi. She was generous and gave us all the recipe. I couldn't wait to bring it out and amaze everyone! It became one of my signature contributions to parties.
Fruit Dip
1 pkg cream cheese, softened
1 cup Marshmallow fluff
2 tsp vanilla
Use a mixer and combine. Put in the refrigerator for 30 min before serving.
(Just try to keep your fingers out of it! )
So the next time you want to make an evening special, for 100, 10, or just 1, get out of your favorite plates, chill the wine, cider, or beer. Chunk some cheese, slice some fruits and veggies, open a sleeve or bake your own crackers, arrange them (remember mixing colors, textures, and heights make a plate interesting and appetizing to look at) and set them around. Mix up a batch of Chex Mix and who knows what'll get started!
Weekly Menu
Monday
Ginger Beef Soup***
Rice Noodles
Tuesday
Turkey Hash (one skillet meal using left over turkey from Sun***)
Mandarin Oranges
Wednesday
Sausage, Cheddar and apple bake***
Green salad
Thursday
Spaghetti w tuna, feta, and tomatoes***
garlic bread
Green beans
Friday
Baked "Fried" Chicken
French Fries
Carrots
