I posted many recipes based on All American Picnic Food. I'm working on posting recipes dedicated to the Best Traditional American Recipes.
Instead of posting them all together in a project, I'll begin posting them individually.
More to come........
Friday, May 24, 2013
Egg Salad Opened Face Sandwich
I love Egg Salad and I've previously posted and talked about Egg Salad.
Here is this week;s recipe from the Taste section of the Dallas Morning News.
The article and recipe were written by J.M Hirsch / The Associated Press.
Something about this was intriguing to me. It may be the fact that it has Cornichons , a bit of Hot Sauce or the simply that it's served open faces on toasted Sourdough Bread.
1/2 C Mayonnaise
2 TBS Dijon Mustard
1/2 tsp Paprika
1/2 tsp Hot Sauce ( Tabasco)
1/2 C finely chopped Cornichons (pickles) ( 12 pickles)
1/2 C finely chopped Celery ( 1 stalk)
8 Hard Boiled Eggs, roughly chopped
Salt and Pepper
4 slices of Sourdough Bread
In a bowl, whisk together:
Mayonnaise
Mustard
Paprika
Hot Sauce
Stir in:
Cornichons
Celery
Eggs
Season with Salt and Pepper
Cover and refrigerate for 30 minutes or overnight
Serve:
Toast the slices of bread, while it's warm, top each slice with 1/4 C of the Egg Salad.
Enjoy!
Peace in the Kitchen!
Here is this week;s recipe from the Taste section of the Dallas Morning News.
The article and recipe were written by J.M Hirsch / The Associated Press.
Something about this was intriguing to me. It may be the fact that it has Cornichons , a bit of Hot Sauce or the simply that it's served open faces on toasted Sourdough Bread.
1/2 C Mayonnaise
2 TBS Dijon Mustard
1/2 tsp Paprika
1/2 tsp Hot Sauce ( Tabasco)
1/2 C finely chopped Cornichons (pickles) ( 12 pickles)
1/2 C finely chopped Celery ( 1 stalk)
8 Hard Boiled Eggs, roughly chopped
Salt and Pepper
4 slices of Sourdough Bread
In a bowl, whisk together:
Mayonnaise
Mustard
Paprika
Hot Sauce
Stir in:
Cornichons
Celery
Eggs
Season with Salt and Pepper
Cover and refrigerate for 30 minutes or overnight
Serve:
Toast the slices of bread, while it's warm, top each slice with 1/4 C of the Egg Salad.
Enjoy!
Peace in the Kitchen!
Thursday, May 23, 2013
Rhubarb Buckle with Ginger Crumble
This recipe is adapted from :
Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I discovered this recipe on a blog that I follow: Food52
Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.
I love anything that is "Rustic" and this is a Rustic Dessert.
Rhubarb Buckle with Ginger Crumble:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Round Pie Pan brushed well with Butter.
Ginger Crumb Topping:
1/3 C Granulated Sugar
1/4 C Flour
1/4 C Finely Chopped Candied Ginger
2 TBS Butter, melted.
Cake:
1 3/4 C Flour
1 tsp Baking Powder
1 tsp Dried Ginger
1/2 tsp Baking Soda
1/2 tsp Sea Salt
12 TBS Butter, softened
1 C Granulated Sugar
2 Eggs
3/4 C Buttermilk, room temperature
1 pound of Rhubarb, Thinly sliced. (4 C)
Topping:
In a small mixing bowl:
Sugar
Flour
Ginger
Mix well by hand.
Add:
Melted Butter
Stir to combine well.
Cover with Plastic Wrap and put it in the Freezer.
Cake Batter:
In a large mixing bowl:
Flour
Baking Powder
Ginger
Baking Soda
Salt
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)
Add:
Eggs, one at a time.
Mix until completely incorporated.
Add:
Flour in Three Additions, alternating with Buttermilk in Two Additional.
Begin and End with Dry Ingredients.
Gently Fold in the Rhubarb by hand.
Spread the Batter into the Pan.
Sprinkle the Top evenly with the Crumble.
Bake 45 - 50 minutes, until Golden Brown.
Enjoy!
Peace in the Kitchen!
Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I discovered this recipe on a blog that I follow: Food52
Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.
I love anything that is "Rustic" and this is a Rustic Dessert.
Rhubarb Buckle with Ginger Crumble:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Round Pie Pan brushed well with Butter.
Ginger Crumb Topping:
1/3 C Granulated Sugar
1/4 C Flour
1/4 C Finely Chopped Candied Ginger
2 TBS Butter, melted.
Cake:
1 3/4 C Flour
1 tsp Baking Powder
1 tsp Dried Ginger
1/2 tsp Baking Soda
1/2 tsp Sea Salt
12 TBS Butter, softened
1 C Granulated Sugar
2 Eggs
3/4 C Buttermilk, room temperature
1 pound of Rhubarb, Thinly sliced. (4 C)
Topping:
In a small mixing bowl:
Sugar
Flour
Ginger
Mix well by hand.
Add:
Melted Butter
Stir to combine well.
Cover with Plastic Wrap and put it in the Freezer.
Cake Batter:
In a large mixing bowl:
Flour
Baking Powder
Ginger
Baking Soda
Salt
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)
Add:
Eggs, one at a time.
Mix until completely incorporated.
Add:
Flour in Three Additions, alternating with Buttermilk in Two Additional.
Begin and End with Dry Ingredients.
Gently Fold in the Rhubarb by hand.
Spread the Batter into the Pan.
Sprinkle the Top evenly with the Crumble.
Bake 45 - 50 minutes, until Golden Brown.
Enjoy!
Peace in the Kitchen!
Blueberry Muffin Cake
This recipe is from The Cake Mix Doctor by Anne Byrn.
Use my Pan Release, found on the blog under Tips, Hints and More,
to grease a 10" Tube Pan.
1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting
Measure 2TBS of the Cake Mix and set aside
Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended
Toss the berries in the reserved cake mix
Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries
Bake at 350 degrees for 45 - 50 minutes
Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes
Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
Use my Pan Release, found on the blog under Tips, Hints and More,
to grease a 10" Tube Pan.
1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting
Measure 2TBS of the Cake Mix and set aside
Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended
Toss the berries in the reserved cake mix
Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries
Bake at 350 degrees for 45 - 50 minutes
Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes
Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
Wednesday, May 22, 2013
Fruit Brown Bettys
Brown Betty is an American type of cobbler dating back to colonial times. It was based on a crumble of British origin.
In 1864, the Yale Literary Magazine printed an article with "brown" in lower case, making "Betty" the proper name. It's believed that Betty may have been the name of a slave cook or servant that first prepared the dish and brown was a reference to her complexion.
Brown Bettys are made with bread crumbs or cubed pieces of white bread, graham crackers crumbs and fruit, usually sliced apples, in alternating layers baked to the consistency of a bread pudding.
It's usually served with a sauce, whipped cream, custard, heavy cream or ice cream.
The following recipes are a variety of fruit Brown Bettys.
Apple Brown Betty is probably the most familiar recipe. Many of the recipes here are Amish or Mennonite.
They are very common recipes and can be found in many vintage cook books. I haven't researched recipes in newer books. I've adapted some of these recipes to make them more current. I've even changed some of the pan sizes, some recipes ask to bake it "in a pan". Older recipes have a tendency to be vague. It's not unusual to come across ingredients that no longer exist. I often see a recipe that says to use a "lump" of butter. Many recipes call for lard or oleo and I simply replace it with butter. If it said to bake "until".... I took the liberty to either putting in what I consider a basic direction or I left it as stated.
Apple Brown Betty:
4 C sliced apples ( I use Jonagold )
3/4 c packed brown sugar
1/8 tsp cinnamon
2 C cubed bread
2 tsp butter
1/4 hot water
Grease an 8"x8" pan with butter
Layer the pan in the following order:
a layer of half of the apples
a layer of half of the bread
1/2 of the sugar
repeat
sprinkle with cinnamon
add the hot water
Cover with foil
Bake at 350 degrees for 30 minutes
Remove foil and bake until browned
Serve with a Lemon or Brandy Sauce.
Enjoy!
Peace in the Kitchen!
Blueberry Brown Betty:
5 C fresh blueberries
1 TBS lemon juice
1/4 tsp salt
1 C flour
1 C sugar
1/2 C butter
Combine:
berries
lemon juice
salt
Place in an 8"x8" baking pan greased with butter ( I use my Pan Release , or you could use a vegetable cooking spray) Since Cooking Spray didn't exist when some of these recipes were written, most of them stated butter as the ingredient for greasing the pan.
Mix remaining ingredients in a small bowl and spread over the berry mix.
Bake at 375 degrees for 45 minutes. I would probably bake at 350 degrees and adjust the time...
Enjoy!
Peace in the Kitchen!
Peach Brown Betty:
1 28oz can of sliced peaches
3 C stale bread crumbs
1/2 C butter, melted
1 C packed brown sugar
1/2 tsp salt
1/2 tsp cinnamon
zest of one lemon and the juice of 1/2 of the lemon
Place peaches and crumbs in a bowl
Add butter, sugar, salt, cinnamon, zest and lemon juice
Butter an 8'x8' baking pan
Pour batter into the baking pan
Bake at 350 degrees for 25 - 30 minutes.
Enjoy! Peace in the Kitchen!
Pear Brown Betty:
6 C cubed fresh white bread
1/4 C butter, melted
2 cans ( 15 1/4 oz. ea.) sliced pears in heavy syrup. reserve only 1/2 C of the syrup
3/4 C firm pressed brown sugar, divided
1 tsp vanilla
Preheat oven to 350 degrees
Butter an 8"x8"
Toss bread with melted butter in a large bowl
Combine pears, 1/2 C brown sugar and vanilla in a medium bowl until sugar dissolves
Layer :
1/3 bread
1/2 pear mixture
1/3 bread
repeat with remaining bread and pears
Top with reserved syrup
Sprinkle with remaining 1/4 C brown sugar
Bake uncovered for 30 minutes
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Pineapple Brown Betty:
15 graham crackers, crushed
3 C crushed pineapple
1/2 C packed brown sugar
1 tsp cinnamon
4 TBS butter
Preheat oven to 400 degrees
Layer 1/3 of the graham cracker crumbs in the bottom of a buttered 8"x8" baking pan
Add half of the pineapple
Combine brown sugar and cinnamon and sprinkle half of it over the pineapple
Repeat crumbs and pineapple layers and sprinkle with remaining sugar
Dot with butter
Bake 30 minutes until brown and crusty
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Banana Brown Betty:
Crumbs:
2 1/2 C plain white bread crumbs
1/3 C sugar
1 tsp cinnamon
1 stick (8TBS) butter, melted
Filling:
1 C heavy cream
2 eggs
1/2 C packed brown sugar
2 TBS cornstarch
2 TBS flour
1/2 tsp salt
1 tsp vanilla
1/4 C dark rum
4 bananas, sliced
Prepare Crumb mixture in a small bowl, mix well:
bread crumbs
sugar
cinnamon
butter
Prepare filling:
In a saucepan bring milk to a simmer
In a small bowl,beat with an electric hand mixer:
eggs
sugar
cornstarch
flour
salt
beat until it thickens
Pour half of the warm milk into the egg mixture, whisk constantly
Whisk the mixture back into the warm milk in the saucepan
Simmer, whisking constantly until it thickens (about 1 minute), do not overcook
Remove from heat and whisk for another minute
Whisk in vanilla and rum
Fold bananas into the custard mixture
Press half of the breadcrumbs into an 8"x8" baking pan
Top with banana custard mixture
Top with remaining crumbs
Bake at 350 degrees for 25 - 30 mnutes
The top should be golden brown
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Rhubarb Brown Betty:
1 C plain white bread crumbs
1/4 C packed brown sugar
2/3 C white granulated sugar + 1C
2 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
a pinch of cloves
4 C (1" pieces of diced rhubarb)
zest of one lemon
1 tsp lemon juice
1/2 C sliced almonds
4 TBS cold butter, cut into pieces + more for the skillet
Whisk together in a small bowl:
bread crumbs
brown sugar
1/4 C granulated sugar
cinnamon
allspice
ginger
clove
In another bowl:
Toss rhubarb with remaining 2/3 C granulated sugar, lemon zest and lemon juice
Butter an 8"x8" baking dish
Sprinkle 3 TBS of the bread crumb mixture in the baking dish
Top with rhubarb
Sprinkle with remaining crumbs
Top with almonds
Dot with butter
Bake at 350 degrees for 15 - 20 minutes
Cool slightly
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Cobbler: This most popular rustic dessert is basically any fruit topped with a biscuit-like batter that's baked.
Crumbles and crisps: These two desserts are basically the same. They're fruit topped with a crumbly mixture of sugar, flour, and usually oats and/or nuts, which is then baked.
Grunt and slumps: Specialties of New England, these desserts are like cobbler, but they are cooked on the stove top, basically steamed under a lid.
Pandowdy: Also like cobbler, except that halfway during baking, the biscuit crust is pushed down into the fruit to absorb the liquid.
Betty: Similar to the crumble and crisp, a betty is made with fruit (usually apples) topped with bread crumbs or cubes.
Buckle: This dessert features layers of cake-like batter, fruit and crumbs.
In 1864, the Yale Literary Magazine printed an article with "brown" in lower case, making "Betty" the proper name. It's believed that Betty may have been the name of a slave cook or servant that first prepared the dish and brown was a reference to her complexion.
Brown Bettys are made with bread crumbs or cubed pieces of white bread, graham crackers crumbs and fruit, usually sliced apples, in alternating layers baked to the consistency of a bread pudding.
It's usually served with a sauce, whipped cream, custard, heavy cream or ice cream.
The following recipes are a variety of fruit Brown Bettys.
Apple Brown Betty is probably the most familiar recipe. Many of the recipes here are Amish or Mennonite.
They are very common recipes and can be found in many vintage cook books. I haven't researched recipes in newer books. I've adapted some of these recipes to make them more current. I've even changed some of the pan sizes, some recipes ask to bake it "in a pan". Older recipes have a tendency to be vague. It's not unusual to come across ingredients that no longer exist. I often see a recipe that says to use a "lump" of butter. Many recipes call for lard or oleo and I simply replace it with butter. If it said to bake "until".... I took the liberty to either putting in what I consider a basic direction or I left it as stated.
Apple Brown Betty:
4 C sliced apples ( I use Jonagold )
3/4 c packed brown sugar
1/8 tsp cinnamon
2 C cubed bread
2 tsp butter
1/4 hot water
Grease an 8"x8" pan with butter
Layer the pan in the following order:
a layer of half of the apples
a layer of half of the bread
1/2 of the sugar
repeat
sprinkle with cinnamon
add the hot water
Cover with foil
Bake at 350 degrees for 30 minutes
Remove foil and bake until browned
Serve with a Lemon or Brandy Sauce.
Enjoy!
Peace in the Kitchen!
Blueberry Brown Betty:
5 C fresh blueberries
1 TBS lemon juice
1/4 tsp salt
1 C flour
1 C sugar
1/2 C butter
Combine:
berries
lemon juice
salt
Place in an 8"x8" baking pan greased with butter ( I use my Pan Release , or you could use a vegetable cooking spray) Since Cooking Spray didn't exist when some of these recipes were written, most of them stated butter as the ingredient for greasing the pan.
Mix remaining ingredients in a small bowl and spread over the berry mix.
Bake at 375 degrees for 45 minutes. I would probably bake at 350 degrees and adjust the time...
Enjoy!
Peace in the Kitchen!
Peach Brown Betty:
1 28oz can of sliced peaches
3 C stale bread crumbs
1/2 C butter, melted
1 C packed brown sugar
1/2 tsp salt
1/2 tsp cinnamon
zest of one lemon and the juice of 1/2 of the lemon
Place peaches and crumbs in a bowl
Add butter, sugar, salt, cinnamon, zest and lemon juice
Butter an 8'x8' baking pan
Pour batter into the baking pan
Bake at 350 degrees for 25 - 30 minutes.
Enjoy! Peace in the Kitchen!
Pear Brown Betty:
6 C cubed fresh white bread
1/4 C butter, melted
2 cans ( 15 1/4 oz. ea.) sliced pears in heavy syrup. reserve only 1/2 C of the syrup
3/4 C firm pressed brown sugar, divided
1 tsp vanilla
Preheat oven to 350 degrees
Butter an 8"x8"
Toss bread with melted butter in a large bowl
Combine pears, 1/2 C brown sugar and vanilla in a medium bowl until sugar dissolves
Layer :
1/3 bread
1/2 pear mixture
1/3 bread
repeat with remaining bread and pears
Top with reserved syrup
Sprinkle with remaining 1/4 C brown sugar
Bake uncovered for 30 minutes
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Pineapple Brown Betty:
15 graham crackers, crushed
3 C crushed pineapple
1/2 C packed brown sugar
1 tsp cinnamon
4 TBS butter
Preheat oven to 400 degrees
Layer 1/3 of the graham cracker crumbs in the bottom of a buttered 8"x8" baking pan
Add half of the pineapple
Combine brown sugar and cinnamon and sprinkle half of it over the pineapple
Repeat crumbs and pineapple layers and sprinkle with remaining sugar
Dot with butter
Bake 30 minutes until brown and crusty
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Banana Brown Betty:
Crumbs:
2 1/2 C plain white bread crumbs
1/3 C sugar
1 tsp cinnamon
1 stick (8TBS) butter, melted
Filling:
1 C heavy cream
2 eggs
1/2 C packed brown sugar
2 TBS cornstarch
2 TBS flour
1/2 tsp salt
1 tsp vanilla
1/4 C dark rum
4 bananas, sliced
Prepare Crumb mixture in a small bowl, mix well:
bread crumbs
sugar
cinnamon
butter
Prepare filling:
In a saucepan bring milk to a simmer
In a small bowl,beat with an electric hand mixer:
eggs
sugar
cornstarch
flour
salt
beat until it thickens
Pour half of the warm milk into the egg mixture, whisk constantly
Whisk the mixture back into the warm milk in the saucepan
Simmer, whisking constantly until it thickens (about 1 minute), do not overcook
Remove from heat and whisk for another minute
Whisk in vanilla and rum
Fold bananas into the custard mixture
Press half of the breadcrumbs into an 8"x8" baking pan
Top with banana custard mixture
Top with remaining crumbs
Bake at 350 degrees for 25 - 30 mnutes
The top should be golden brown
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Rhubarb Brown Betty:
1 C plain white bread crumbs
1/4 C packed brown sugar
2/3 C white granulated sugar + 1C
2 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
a pinch of cloves
4 C (1" pieces of diced rhubarb)
zest of one lemon
1 tsp lemon juice
1/2 C sliced almonds
4 TBS cold butter, cut into pieces + more for the skillet
Whisk together in a small bowl:
bread crumbs
brown sugar
1/4 C granulated sugar
cinnamon
allspice
ginger
clove
In another bowl:
Toss rhubarb with remaining 2/3 C granulated sugar, lemon zest and lemon juice
Butter an 8"x8" baking dish
Sprinkle 3 TBS of the bread crumb mixture in the baking dish
Top with rhubarb
Sprinkle with remaining crumbs
Top with almonds
Dot with butter
Bake at 350 degrees for 15 - 20 minutes
Cool slightly
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Cobbler: This most popular rustic dessert is basically any fruit topped with a biscuit-like batter that's baked.
Crumbles and crisps: These two desserts are basically the same. They're fruit topped with a crumbly mixture of sugar, flour, and usually oats and/or nuts, which is then baked.
Grunt and slumps: Specialties of New England, these desserts are like cobbler, but they are cooked on the stove top, basically steamed under a lid.
Pandowdy: Also like cobbler, except that halfway during baking, the biscuit crust is pushed down into the fruit to absorb the liquid.
Betty: Similar to the crumble and crisp, a betty is made with fruit (usually apples) topped with bread crumbs or cubes.
Buckle: This dessert features layers of cake-like batter, fruit and crumbs.
Monday, May 20, 2013
Chex Mix..... My new Kicks! Here are 15 of my favorite Chex Mix Recipes!
As I got into the research for this project, I discovered too many recipes. I started posting them and I realized that I had to edit my list. I narrowed it down to 16 recipes. I've chosen the ones that I like best. I've included Savory and Sweet.
I hope everyone takes some time to read these, pick out some favorites and make them.
I've been eating Chex Mixes for ...... I can't even tell you how long!
Chex Mix
An American snack made from breakfast cereal as a major ingredient. Chex cereal was created in 1937.
By 1952, a recipe for "Chex Party Mix" appeared on the cereal box.
The party mix became popular as a holiday treat when in 1955, the wife of a Ralston Purina executive in St. Louis served the snack at a holiday party.
I remember having the Original Chex Party Mix at every holiday when I was young.
All of the commercial Chex mixes contain one or more of Chex cereals.
Here are some of the most popular Iconic American Chex mixes. There are so many that I could never post them all. It was difficult to choose, Most of them are from Pillsbury, a division of the General Mills Corporation.
I have to start with the Original recipe that I remember as a child.
This is the recipe that my mother made.
Original Chex Party Mix:
melt 1/2 C butter in a shallow baking pan
stir in 1 TBS Worcestershire Sauce
add 2 C Wheat Chex
2 C Rice Chex
1/2 C mixed nuts
sprinkle with 1/4 tsp salt
1/8 tsp garlic salt
mix well
Heat 30 minutes in a 300 degree oven
stirring every 10 minutes
cool
Enjoy!
Peace in the Kitchen!
Apple Pie Mix:
3 C Rice Chex
3 C Corn Chex
1/2 C chopped Walnuts
3 TBS
1/2 C packed Brown Sugar
1 tsp Cinnamon
1/2 tsp ground Ginger
1/2 tsp Nutmeg
2 C Dried or Freeze Dried Apples, roughly chopped if necessary
1 tsp Crisco ( shortening)
In a large microwavable bowl, mix Cereals and Nuts
In a microwavable 2 C measuring cup:
melt Butter 30 seconds
Stir in :
Brown Sugar
Cinnamon
Ginger
Nutmeg
Microwave 1 minute until bubbling
Pour evenly over Cereal and mix well
Microwave the Cereal again for 4 minutes, stirring every minute
Spread mixture on Waxed Paper or Foil and cool completely
Sprinkle Apples over mixture
In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth
Drizzle over Cereal
Cool completely
Break into bite sized pieces
Enjoy!
Peace in the Kitchen!
Taco Chex Mix:
3 C Rice Chex
3 C Corn Chex
2 C bite sized Cheese Crackers ( CHEEZ - IT Crackers )
2 C bite sized Pretzel Twists
1 C Salted Peanuts
3 TBS Vegetable Oil
2 TBS Water
1 package of Old El Paso Taco Seasoning Mix
In a large microwavable bowl:
Cereals
Crackers
Pretzels
Nuts
Mix well
In a small microwavable bowl:
Oil
Water
Seasoning
Mix well
Pour over Cereal mixture
Stir to coat well
Microwave the mixture uncovered for 5 minutes
Stir every 2 minutes, it will begin to brown
Spread onto waxed paper
Cool completely
Enjoy!
Peace in the Kitchen!
Cheesy - Ranch Mix:
3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C bite sized Pretzel Twists
2 C CHEEZ - IT Crackers
3 TBS Butter, melted
1 package of Ranch Dressing / Seasoning Mix ( 1 oz.)
1/2 C Grated Parmesan Cheese
In a large microwavable bowl:
Cereals
Pretzels
Crackers
In a smaller microwavable bowl:
melt Butter
Poor over Cereal mixture
Mix well
Mix in Ranch Seasoning, mix to coat well
Microwave the Mix uncovered for 3 minutes, stirring every minute
Spread on waxed paper to cool
Cool completely
Enjoy!
Peace in the Kitchen!
Chili & Garlic Mix:
8 C Rice Chex
1 bag Butter Flavored Microwave Popcorn, popped
1/4 C Dry Roasted Peanuts
3 TBS Vegetable Oil
1/3 C grated Parmesan Cheese
2 tsp Chili Powder
2 tsp Garlic Powder
Heat oven to 300 degrees
In a large bowl:
Cereal
Popcorn
Peanuts
Mix well
Drizzle with Oil and toss to coat well
In a small bowl:
Mix remaining ingredients
Sprinkle over Cereal
Toss to coat well
Spread out in a large Roasting Pan
Bake 15 minutes
Stirring once
Spread onto waxed paper to cool completely
Enjoy!
Peace in the Kitchen
Barbecue Chex Mix:
6 C Corn Chex
1 1/2 C bite sized Pretzel Twists
1 1/2 C CHEEZ - IT crackers
3/4 C Honey Roasted Peanuts
1/2 C Barbecue Sause
1 TBS Vegetable Oil
3/4 tsp Garlic Powder
Preheat Oven to 250 degrees
In a large bowl:
Cereal
Pretzels
Crackers
Peanuts
Mix well
Set aside
In a small bowl:
Remaining ingredients, stir well
Pour over Cereal mixture and mix well to coat
Spread in a roasting pan
Bake 1 hour , stirring every 15 minutes
Cool completely
Enjoy!
Peace in the Kitchen!
Mexican Chex Mix:
This one is easy to make and one of my favorites!
1 bag Buttered Flavored Microwave Popcorn, popped ( remove un popped Kernels)
8 C Corn Chex
4 C Corn Chips ( Fritos), use spicy if you want more heat)
2 C CHEEZ -IT Crackers
3 TBS Butter, melted
1/3 C grated Parmesan Cheese
1 package ( 1 oz.) Old El Paso Taco Seasoning Mix
In a 2 gal. resealable plastic Food Storage Bag:
Popcorn
Cereal
Corn Chips
Crackers
Drizzle with Butter
Seal and Shake to coat well
Add Crackers and Taco Seasoning to the bag
Seal and Shake again to coat well
Store in an airtight container
Enjoy!
Peace in the Kitchen!
The Big Game Mix:
This is another favorite!
3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C Honey Mustard flavored Pretzel Nuggets
1 C Smoked Almonds
1/4 C Butter
2 TBS Yellow Mustard
2 TBS Honey
1 tsp Seasoned Salt ( Lawry's, Morton, Bodia, Great Value )
In a large microwavable bowl:
Cereals
Pretzels
Almonds
In a microwavable measuring cup, uncovered, until melted ( about 1 minute)
Butter
Mustard
Honey
Seasoned Salt
Pour over cereal mixture
Stir to coat evenly
Microwave the Mix for 5 minutes, stirring every 2 minutes
The mix will begin to brown
Spread onto Waxed Paper and cool completely
Enjoy!
Peace in the Kitchen!
Lemon Rosemary Mix:
2 C Corn Chex
2 C Rice Chex
2 C Wheat Chex
1/4 C Butter
2 TBS Fresh Rosemary, minced
1 TBS Lemon Zest
1 tsp Garlic Powder
1 tsp Salt
1 C Raw Almonds
1 C Parmesan Flavored Crackers ( CHEEZ -IT , Stonewall Kitchen)
In a large mixing bowl, melt Butter
Add:
Rosemary
Lemon Zest
Garlic Powder
Salt
Mix well
Add:
Crackers
Almonds
Mix well
Microwave 5 minutes
Stir every 2 minutes
Spread onto a cookie sheet to cool completely
Enjoy!
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Hot Buttered Rum Mix:
3 C Cinnamon Chex Cereal
3 C Honey Nut Chex Cereal
1/4 C Butter
1/4 C Packed Brown Sugar
2 TBS Honey
3/4 tsp Cinnamon
3/4 tsp Nutmeg
3/4 tsp Clove
1 tsp Rum Flavoring
2 C Miniature Marshmallows
Combine Cereals in a large microwavable bowl
In a 2 C microwavable measuring cup, melt :
Butter
Brown Sugar
Honey
Until bubbling
Blend in:
cinnamon
Nutmeg
Clove
mix to coat well
Cool about 5 minutes
Add Marshmallows
Spread on Waxed Paper
Cool completely
Enjoy!
Peace in the Kitchen!
Caramel Corn Mix
4 C Popped Microwavable Popcorn, discard un popped kernels
4 C Corn Chex
1 C Mixed Nuts, no Peanuts
1/2 C Butter ( 8 TBS or 1 Stick), cut into pieces
3/4 C packed Brown Sugar
1/4 C Light Corn Sugar
1/2 C White Vanilla Baking Chips
1/2 C Dried Cranberries
In a large microwavable bowl
Popcorn
Cereal
Nuts
mix well and set aside
In a 2 C microwavable measuring cup, uncovered
Butter
Brown Sugar
Corn Syrup
Heat until bubbling, stirring often
Pour over Cereal
mix to coat well
Microwave the Cereal uncovered about 5 minutes, stirring and scraping the sides of the bowl every minute just until it starts to brown
Spread on Waxed Paper or Foil
Stir to break up
In a medium microwavable bowl:
heat chips until melted and smooth
Add 3/4 C of the Cereal mixture to the melted chips
Toss gently to coat well
Spread on Waxed Paper or Foil
Cool 30 minutes
In a large serving bowl:
Combine both bowls of Cereal
Stir in Cranberries
Enjoy!
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Chocolate Caramel Mix:
8 C Chocolate Chex
3/4 C packed Brown Sugar
6 TBS Butter
3 TBS Light Corn Sugar
1/4 tsp Baking Soda
1/4 C Vanilla flavored Baking Chips or Chocolate
Place Cereal in a large microwavable bowl and set aside
Line a Cookie Sheet with Waxed Paper and set aside
In a 2 C Microwavable Measuring Cup:
Brown Sugar
Butter
Corn Syrup
Heat for 1- 2 minutes, stirring after 1 minute, until smooth
Stir in Baking Soda until dissolved
Pour over Cereal, mix to coat evenly
Microwave 3 minutes, stirring every minute
Spread out on the Cookie Sheet
Cool 10 minutes
Break into pieces
In a medium microwavable bowl:
Vanilla Chips
heat 1 minute or until melted and smooth
Drizzle over Cereal Mix
Refrigerate until set
Enjoy!
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Muddy Buddy Mix:
9 C Chocolate Chex
1 C Semi Sweet Chocolate Chips
1/2 C Creamy Peanut Butter
1/4 C Butter
1 tsp Vanilla
1 1/2 C Powdered Sugar
Place Cereal in a large bowl
In a 1 quart bowl:
Chocolate Chips
Peanut Butter
Butter
1 minute, or until melted and smooth
Stir in Vanilla
Pour over Cereal and stir until well coated
Place Cereal into a 2 gallon resealable Food Storage Bag
Add Powdered Sugar
Seal and Shake until well coated
Spread onto Waxed Paper
Cool completely
Store refrigerated in an airtight container
Enjoy!
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Chex Brittle:
8 C Rice Chex
1 C Salted Peanuts
1 C (14oz.) Sweetened Condensed Milk ( not Evaporated Milk)
1 tsp Vanilla
Heat oven to 300 degrees
Spray 2 - 15"x10"x1" Baking Sheet Pans with Vegetable Cooking Spray
Mix all ingredients in a large bowl until evenly coated
Spread onto the Baking Sheet Pans in a single layer
Bake for 20 - 22 minutes until golden brown ( be careful not to over bake)
Spread on Waxed Paper
Cool completely ( about 15 minutes)
Break into pieces
Enjoy!
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Campfire Popcorn Mix:
6 C Popped Buttered Flavored Microwave Popcorn ( 3oz. bag) remove un popped kernels
4 C Corn Chex
1- 7oz Jar of Marshmallow Creme
Heat oven to 350 degrees
Spray a Baking Sheet Pan with Vegetable Cooking Spray
In a large bowl:
Popcorn
Cereal
Mix well and set aside
Empty the jar of Marshmallow Creme into a medium sized microwavable bowl
Heat 2 minutes , stirring after 1 minute, until smooth and creamy. Stir well
Pour over the Cereal and stir until evenly coated
Spread on Baking Sheet
Bake 10 minutes
Stirring after 5 minutes
Cooking will be complete when the coating begins to turn Light Golden Brown ( do not over bake)
Spread on Waxed Paper
Cool completely
Enjoy!
Peace in the Kitchen!
Pumpkin Chex Mix:
1/4 C well packed Brown Sugar
1 TBS Pumpkin Pie Spice
4 TBS (1/4 C) Butter
2 tsp Vanilla
2 C Cinnamon Chex Cereal
2 C Wheat Chex Cereal
2 C Honey Nut Chex Cereal
2 C Pecan Halves
In a small mixing bowl:
Sugar
Pumpkin Pie Spice
Whisk well.
Set aside.
In a large 6 C or 8 C Microwave safe bowl (I use an 8 C Pyrex Measuring Cup):
Cinnamon Chex
Wheat Chex
Honey Nut Chex
Pecans
Toss well.
Pour Butter over the mix and toss again.
Sprinkle with Sugar and Spice Mix.
Toss until well mixed.
Heat in a Microwave for 5 minutes in 1 minute increments, stirring every minute.
Remove and spread evenly onto a Parchment Paper lined Sheet Pan.
Cool Completely.
Enjoy!
Peace in the Kitchen!
I hope everyone takes some time to read these, pick out some favorites and make them.
I've been eating Chex Mixes for ...... I can't even tell you how long!
Chex Mix
An American snack made from breakfast cereal as a major ingredient. Chex cereal was created in 1937.
By 1952, a recipe for "Chex Party Mix" appeared on the cereal box.
The party mix became popular as a holiday treat when in 1955, the wife of a Ralston Purina executive in St. Louis served the snack at a holiday party.
I remember having the Original Chex Party Mix at every holiday when I was young.
All of the commercial Chex mixes contain one or more of Chex cereals.
Here are some of the most popular Iconic American Chex mixes. There are so many that I could never post them all. It was difficult to choose, Most of them are from Pillsbury, a division of the General Mills Corporation.
I have to start with the Original recipe that I remember as a child.
This is the recipe that my mother made.
Original Chex Party Mix:
melt 1/2 C butter in a shallow baking pan
stir in 1 TBS Worcestershire Sauce
add 2 C Wheat Chex
2 C Rice Chex
1/2 C mixed nuts
sprinkle with 1/4 tsp salt
1/8 tsp garlic salt
mix well
Heat 30 minutes in a 300 degree oven
stirring every 10 minutes
cool
Enjoy!
Peace in the Kitchen!
Chex Mix:
Here's my personal recipe adapted from the Original Chex Mix Recipe.
Here's what you'll need:
Preheat the oven to 275 degrees.
A Roasting Pan
12 TBS Butter, melted in a 2 C Pyrex Measuring Cup.
Add:
6 TBS Worcestershire Sauce
2 tsp Seasoning Salt, your choice (suggestions:Trader Joe's, Lawry's)
1 tsp Garlic Salt or Garlic Powder
1 tsp Onion Powder
Whisk well until completely incorporated.
In the Roasting Pan:
2 C Wheat Chex
2 C Corn Chex
2 C Rice Chex
2 C Peanut Halves
2 C Pretzels
2 C Cheez-It Crackers
Mix to Combine Well.
Drizzle evenly with the Butter Mixture.
Stir to Combine and Coat Completely.
Bake 40 minutes, stirring every 10 minutes.
Enjoy!
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Apple Pie Mix:
3 C Rice Chex
3 C Corn Chex
1/2 C chopped Walnuts
3 TBS
1/2 C packed Brown Sugar
1 tsp Cinnamon
1/2 tsp ground Ginger
1/2 tsp Nutmeg
2 C Dried or Freeze Dried Apples, roughly chopped if necessary
1 tsp Crisco ( shortening)
In a large microwavable bowl, mix Cereals and Nuts
In a microwavable 2 C measuring cup:
melt Butter 30 seconds
Stir in :
Brown Sugar
Cinnamon
Ginger
Nutmeg
Microwave 1 minute until bubbling
Pour evenly over Cereal and mix well
Microwave the Cereal again for 4 minutes, stirring every minute
Spread mixture on Waxed Paper or Foil and cool completely
Sprinkle Apples over mixture
In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth
Drizzle over Cereal
Cool completely
Break into bite sized pieces
Enjoy!
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Taco Chex Mix:
3 C Rice Chex
3 C Corn Chex
2 C bite sized Cheese Crackers ( CHEEZ - IT Crackers )
2 C bite sized Pretzel Twists
1 C Salted Peanuts
3 TBS Vegetable Oil
2 TBS Water
1 package of Old El Paso Taco Seasoning Mix
In a large microwavable bowl:
Cereals
Crackers
Pretzels
Nuts
Mix well
In a small microwavable bowl:
Oil
Water
Seasoning
Mix well
Pour over Cereal mixture
Stir to coat well
Microwave the mixture uncovered for 5 minutes
Stir every 2 minutes, it will begin to brown
Spread onto waxed paper
Cool completely
Enjoy!
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Cheesy - Ranch Mix:
3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C bite sized Pretzel Twists
2 C CHEEZ - IT Crackers
3 TBS Butter, melted
1 package of Ranch Dressing / Seasoning Mix ( 1 oz.)
1/2 C Grated Parmesan Cheese
In a large microwavable bowl:
Cereals
Pretzels
Crackers
In a smaller microwavable bowl:
melt Butter
Poor over Cereal mixture
Mix well
Mix in Ranch Seasoning, mix to coat well
Microwave the Mix uncovered for 3 minutes, stirring every minute
Spread on waxed paper to cool
Cool completely
Enjoy!
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Chili & Garlic Mix:
8 C Rice Chex
1 bag Butter Flavored Microwave Popcorn, popped
1/4 C Dry Roasted Peanuts
3 TBS Vegetable Oil
1/3 C grated Parmesan Cheese
2 tsp Chili Powder
2 tsp Garlic Powder
Heat oven to 300 degrees
In a large bowl:
Cereal
Popcorn
Peanuts
Mix well
Drizzle with Oil and toss to coat well
In a small bowl:
Mix remaining ingredients
Sprinkle over Cereal
Toss to coat well
Spread out in a large Roasting Pan
Bake 15 minutes
Stirring once
Spread onto waxed paper to cool completely
Enjoy!
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Barbecue Chex Mix:
6 C Corn Chex
1 1/2 C bite sized Pretzel Twists
1 1/2 C CHEEZ - IT crackers
3/4 C Honey Roasted Peanuts
1/2 C Barbecue Sause
1 TBS Vegetable Oil
3/4 tsp Garlic Powder
Preheat Oven to 250 degrees
In a large bowl:
Cereal
Pretzels
Crackers
Peanuts
Mix well
Set aside
In a small bowl:
Remaining ingredients, stir well
Pour over Cereal mixture and mix well to coat
Spread in a roasting pan
Bake 1 hour , stirring every 15 minutes
Cool completely
Enjoy!
Peace in the Kitchen!
Mexican Chex Mix:
This one is easy to make and one of my favorites!
1 bag Buttered Flavored Microwave Popcorn, popped ( remove un popped Kernels)
8 C Corn Chex
4 C Corn Chips ( Fritos), use spicy if you want more heat)
2 C CHEEZ -IT Crackers
3 TBS Butter, melted
1/3 C grated Parmesan Cheese
1 package ( 1 oz.) Old El Paso Taco Seasoning Mix
In a 2 gal. resealable plastic Food Storage Bag:
Popcorn
Cereal
Corn Chips
Crackers
Drizzle with Butter
Seal and Shake to coat well
Add Crackers and Taco Seasoning to the bag
Seal and Shake again to coat well
Store in an airtight container
Enjoy!
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The Big Game Mix:
This is another favorite!
3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C Honey Mustard flavored Pretzel Nuggets
1 C Smoked Almonds
1/4 C Butter
2 TBS Yellow Mustard
2 TBS Honey
1 tsp Seasoned Salt ( Lawry's, Morton, Bodia, Great Value )
In a large microwavable bowl:
Cereals
Pretzels
Almonds
In a microwavable measuring cup, uncovered, until melted ( about 1 minute)
Butter
Mustard
Honey
Seasoned Salt
Pour over cereal mixture
Stir to coat evenly
Microwave the Mix for 5 minutes, stirring every 2 minutes
The mix will begin to brown
Spread onto Waxed Paper and cool completely
Enjoy!
Peace in the Kitchen!
Lemon Rosemary Mix:
2 C Corn Chex
2 C Rice Chex
2 C Wheat Chex
1/4 C Butter
2 TBS Fresh Rosemary, minced
1 TBS Lemon Zest
1 tsp Garlic Powder
1 tsp Salt
1 C Raw Almonds
1 C Parmesan Flavored Crackers ( CHEEZ -IT , Stonewall Kitchen)
In a large mixing bowl, melt Butter
Add:
Rosemary
Lemon Zest
Garlic Powder
Salt
Mix well
Add:
Crackers
Almonds
Mix well
Microwave 5 minutes
Stir every 2 minutes
Spread onto a cookie sheet to cool completely
Enjoy!
Peace in the Kitchen!
Hot Buttered Rum Mix:
3 C Cinnamon Chex Cereal
3 C Honey Nut Chex Cereal
1/4 C Butter
1/4 C Packed Brown Sugar
2 TBS Honey
3/4 tsp Cinnamon
3/4 tsp Nutmeg
3/4 tsp Clove
1 tsp Rum Flavoring
2 C Miniature Marshmallows
Combine Cereals in a large microwavable bowl
In a 2 C microwavable measuring cup, melt :
Butter
Brown Sugar
Honey
Until bubbling
Blend in:
cinnamon
Nutmeg
Clove
mix to coat well
Cool about 5 minutes
Add Marshmallows
Spread on Waxed Paper
Cool completely
Enjoy!
Peace in the Kitchen!
Caramel Corn Mix
4 C Popped Microwavable Popcorn, discard un popped kernels
4 C Corn Chex
1 C Mixed Nuts, no Peanuts
1/2 C Butter ( 8 TBS or 1 Stick), cut into pieces
3/4 C packed Brown Sugar
1/4 C Light Corn Sugar
1/2 C White Vanilla Baking Chips
1/2 C Dried Cranberries
In a large microwavable bowl
Popcorn
Cereal
Nuts
mix well and set aside
In a 2 C microwavable measuring cup, uncovered
Butter
Brown Sugar
Corn Syrup
Heat until bubbling, stirring often
Pour over Cereal
mix to coat well
Microwave the Cereal uncovered about 5 minutes, stirring and scraping the sides of the bowl every minute just until it starts to brown
Spread on Waxed Paper or Foil
Stir to break up
In a medium microwavable bowl:
heat chips until melted and smooth
Add 3/4 C of the Cereal mixture to the melted chips
Toss gently to coat well
Spread on Waxed Paper or Foil
Cool 30 minutes
In a large serving bowl:
Combine both bowls of Cereal
Stir in Cranberries
Enjoy!
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Chocolate Caramel Mix:
8 C Chocolate Chex
3/4 C packed Brown Sugar
6 TBS Butter
3 TBS Light Corn Sugar
1/4 tsp Baking Soda
1/4 C Vanilla flavored Baking Chips or Chocolate
Place Cereal in a large microwavable bowl and set aside
Line a Cookie Sheet with Waxed Paper and set aside
In a 2 C Microwavable Measuring Cup:
Brown Sugar
Butter
Corn Syrup
Heat for 1- 2 minutes, stirring after 1 minute, until smooth
Stir in Baking Soda until dissolved
Pour over Cereal, mix to coat evenly
Microwave 3 minutes, stirring every minute
Spread out on the Cookie Sheet
Cool 10 minutes
Break into pieces
In a medium microwavable bowl:
Vanilla Chips
heat 1 minute or until melted and smooth
Drizzle over Cereal Mix
Refrigerate until set
Enjoy!
Peace in the Kitchen!
Muddy Buddy Mix:
9 C Chocolate Chex
1 C Semi Sweet Chocolate Chips
1/2 C Creamy Peanut Butter
1/4 C Butter
1 tsp Vanilla
1 1/2 C Powdered Sugar
Place Cereal in a large bowl
In a 1 quart bowl:
Chocolate Chips
Peanut Butter
Butter
1 minute, or until melted and smooth
Stir in Vanilla
Pour over Cereal and stir until well coated
Place Cereal into a 2 gallon resealable Food Storage Bag
Add Powdered Sugar
Seal and Shake until well coated
Spread onto Waxed Paper
Cool completely
Store refrigerated in an airtight container
Enjoy!
Peace in the Kitchen!
Chex Brittle:
8 C Rice Chex
1 C Salted Peanuts
1 C (14oz.) Sweetened Condensed Milk ( not Evaporated Milk)
1 tsp Vanilla
Heat oven to 300 degrees
Spray 2 - 15"x10"x1" Baking Sheet Pans with Vegetable Cooking Spray
Mix all ingredients in a large bowl until evenly coated
Spread onto the Baking Sheet Pans in a single layer
Bake for 20 - 22 minutes until golden brown ( be careful not to over bake)
Spread on Waxed Paper
Cool completely ( about 15 minutes)
Break into pieces
Enjoy!
Peace in the Kitchen!
Campfire Popcorn Mix:
6 C Popped Buttered Flavored Microwave Popcorn ( 3oz. bag) remove un popped kernels
4 C Corn Chex
1- 7oz Jar of Marshmallow Creme
Heat oven to 350 degrees
Spray a Baking Sheet Pan with Vegetable Cooking Spray
In a large bowl:
Popcorn
Cereal
Mix well and set aside
Empty the jar of Marshmallow Creme into a medium sized microwavable bowl
Heat 2 minutes , stirring after 1 minute, until smooth and creamy. Stir well
Pour over the Cereal and stir until evenly coated
Spread on Baking Sheet
Bake 10 minutes
Stirring after 5 minutes
Cooking will be complete when the coating begins to turn Light Golden Brown ( do not over bake)
Spread on Waxed Paper
Cool completely
Enjoy!
Peace in the Kitchen!
Pumpkin Chex Mix:
1/4 C well packed Brown Sugar
1 TBS Pumpkin Pie Spice
4 TBS (1/4 C) Butter
2 tsp Vanilla
2 C Cinnamon Chex Cereal
2 C Wheat Chex Cereal
2 C Honey Nut Chex Cereal
2 C Pecan Halves
In a small mixing bowl:
Sugar
Pumpkin Pie Spice
Whisk well.
Set aside.
In a large 6 C or 8 C Microwave safe bowl (I use an 8 C Pyrex Measuring Cup):
Cinnamon Chex
Wheat Chex
Honey Nut Chex
Pecans
Toss well.
Pour Butter over the mix and toss again.
Sprinkle with Sugar and Spice Mix.
Toss until well mixed.
Heat in a Microwave for 5 minutes in 1 minute increments, stirring every minute.
Remove and spread evenly onto a Parchment Paper lined Sheet Pan.
Cool Completely.
Enjoy!
Peace in the Kitchen!
Sunday, May 19, 2013
Eggs....... a new category of recipes ! Here are 9 of my Favorite Texas Egg Recipes!
- This is a series on Egg recipes.
- I happen to like most recipes made with eggs.
- I've included a guide at the end about storing Eggs in the refrigerator.
- Here's a twist on the popular Mexican dish called Chiles Rellenos.
- It becomes a breakfast recipe.
- Chiles Rellenos Breakfast Casserole:
- 4 slices white bread
- Softened butter
- 2 cup shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 (4-ounce) can chopped green chilies
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon chili powder
- Lightly butter bread slices and place into a greased 9 x 9 x 2-inch baking dish. Sprinkle cheeses evenly over bread slices, then sprinkle chilies over the cheese.
- Combine the remaining ingredients in a medium bowl, mixing well. Pour over bread and cheese. Cover and refrigerate overnight.
- Bake at 325°F (160°C) for 50 to 60 minutes. Garnish with more cheese, if desired and let stand for 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
Tex - Mex Egg Skillet:
1 TBS Vegetable Oil
2 C Frozen Potatoes O'Brien
4 Eggs
1/4 C Milk
1/4 TSP Salt
1/4 TSP Pepper
1/2 C shredded Mexican Cheese Blend
1/4 C Crumbled Tortilla Chips
1 TBS chopped Cilantro
Heat Oil in a Cast Iron Skillet medium heat until hot
Add Potatoes, cook covered, stirring occasionally , about 8 minutes
Whisk Eggs, Milk, Salt and Pepper in a bowl
Reduce heat
Pour Eggs over Potatoes
As Eggs begin to set, gently pull them across the pan with a spatula.
Continue cooking until Eggs are thickened and no visible liquid remains
Sprinkle with Cheese
Remove from heat and cover the pan
Let stand until the Cheese has melted
Top with Chips and Cilantro
Serve with my homemade Salsa
Enjoy!
Peace in the Kitchen!
Migas:
This is one of my favorite Mexican Breakfast Recipes.
Huevos Rancheros:
Another Traditional Mexican Breakfast Recipe
Tex - Mex Egg Skillet:
1 TBS Vegetable Oil
2 C Frozen Potatoes O'Brien
4 Eggs
1/4 C Milk
1/4 TSP Salt
1/4 TSP Pepper
1/2 C shredded Mexican Cheese Blend
1/4 C Crumbled Tortilla Chips
1 TBS chopped Cilantro
Heat Oil in a Cast Iron Skillet medium heat until hot
Add Potatoes, cook covered, stirring occasionally , about 8 minutes
Whisk Eggs, Milk, Salt and Pepper in a bowl
Reduce heat
Pour Eggs over Potatoes
As Eggs begin to set, gently pull them across the pan with a spatula.
Continue cooking until Eggs are thickened and no visible liquid remains
Sprinkle with Cheese
Remove from heat and cover the pan
Let stand until the Cheese has melted
Top with Chips and Cilantro
Serve with my homemade Salsa
Enjoy!
Peace in the Kitchen!
This is one of my favorite Mexican Breakfast Recipes.
- 1C Pace Chunky Salsa
2 Roma Tomatoes, diced
6 (6-inch) Corn Tortillas halved, cut into thin strips
12 large Eggs, beaten
1/2 cup Queso Fresco, crumbled - Coat a 10" Cast Iron Skillet with a Vegetable Cooking Spray.
- Heat over Medium heat until hot.
- Add Salsa and Tomatoes and cook for 2 minutes.
- Add Tortilla Strips, stir to combine and cook about 1 minute.
- Pour Eggs over the mixture.
- Gently move the Eggs and continue to cook until Eggs are soft.
- Cover the mixture with the Cheese
- Broil about 2 - 3 minutes until the Cheese softens.
- Enjoy!
- Peace in the Kitchen!
Huevos Rancheros:
Another Traditional Mexican Breakfast Recipe
- 10 fried Eggs
2 TBS Vegetable Oil
1 Onion, cut into thin wedges
1 cup sliced Green Bell Pepper
2 cloves Garlic, finely chopped
1 (16-ounce) jar of Salsa
1 (4-ounce) can diced Green Chiles
10 8" Corn Tortillas
1 cup shredded Queso Quesadilla Cheese - Heat Oil in a skillet over medium heat
- Add Onion, Bell Pepper and Garlic
- Cook stirring until tender
- Add Salsa and Chiles
- Bring to a boil
- Remove from heat
- Top each Tortilla with Salsa, 1 Egg and Cheese
Enjoy!
Peace in the Kitchen!
Texas Crock Pot Breakfast:
2 TBS Vegetable Oil
2 - 14 oz. packages of Lightlife Gimme Lean Bulk Sausage
6 Yukon Gold Potatoes , peeled and cubed
1 Red Onion, diced
1 Poblano Pepper, seeded and diced
1 dozen Eggs
1/3 C Milk
1 tsp Salt
1 tsp Pepper
1 C shredded Queso Quesadilla Cheese
Salsa
Brown the Sausage in a skillet in Oil
Spray the Crock Pot with Vegetable Cooking Spray
In the Crock Pot, mix together:
Sausage
Potato
Onion
Poblano Pepper
Cover and cook on low for 6 hours
In a bowl, whisk together:
Eggs
Milk
Salt
Pepper
Pour this mixture over the mixture in the Crock Pot
Top with Cheese
Cover and cook another hour
Serve with my homemade Salsa
Enjoy!
Peace in the Kitchen
Cowboy Scrambled Eggs:
3 TBS Vegetable Oil
1 Onion, diced
1 Jalapeno, finely diced
1 Roma Tomato, diced
Salt and Pepper to taste
8 Eggs, beaten
2 TBS chopped Cilantro
Heat Oil in a 10" Cast Iron Skillet
Add Onion, Jalapeno, saute until Onions are translucent, about 6 minutes
Add Tomato
Season with Salt and Pepper
Add Eggs and Cilantro
Cook about 4 minutes
Enjoy!
Peace in the Kitchen!
Chuck Wagon Breakfast:
1- 14oz. package of Lightlife Gimme Lean Sausage
5 C Frozen Southern Style Hash Browns ( from a 32 oz. bag)
1 4oz. can of diced Green Chiles, undrained
3 C Shredded Queso Quesadilla Cheese
6 Eggs
1 1/2 C Milk
1/4 tsp Salt
1 C Pace Chunky Salsa
Spray a 9'x13" baking dish with Vegetable Spray
In a skillet, cook Sausage on medium heat about 8 - 10 minutes, stirring often
Spread Frozen Potatoes in the dish
Sprinkle with Sausage, Chiles and 1 1/2 C Cheese
In a bowl, whisk:
Eggs
Milk
Salt
Pour over the Potatoes
Sprinkle with remaining Cheese
Bake uncovered in a 350 degree oven for 50 - 60 minutes
Let stand for 10 minutes
Cut into squares
Serve with my homemade Salsa
Enjoy!
Peace in the Kitchen!
Texas Hash Brown Casserole:
4 TBS Vegetable Oil, divided
1 - 12oz. package of Yves Vegetarian Chorizo Sausage ( a 2 link package, casing removed)
3 Garlic Cloves, minced
1 C Enchilada Sauce
1/3 C diced Onion
1/2 tsp Salt
1/2 tsp Pepper
3 pounds of Yukon Gold Potatoes, peeled and shredded
1 Egg, beaten
1 C Shredded Queso Quesadilla Cheese
1 1/2 tsp Lime Juice
1/4 C chopped Fresh Cilantro
1/4 C diced Onion
Heat a 10" Cast Iron Skillet on medium heat
Add Oil
Add Sausage and Saute 3 minutes, stirring to crumble
Add Garlic, saute 3o seconds more
Remove Sausage from pan and combine with Enchilada Sauce in a bowl and set aside
Add remaining Oil to the skillet
Combine Onion , Salt, Pepper, Potatoes, and Egg
Stir and press it down gently with a spatula
Cook 10 minutes more without stirring again
Spread Chorizo mixture and spread evenly over the Potato mixture
Sprinkle with Cheese
Bake at 450 degrees for 20 minutes
Remove
Let stand for 10 minutes
Cut into 6 wedges
Combine Avocado and Lime Juice, toss gently
Add remaining Onion to this mixture and mix well
Serve this with each wedge
Enjoy!
Peace in the Kitchen!
Tex - Mex Tortilla Cups:
1 6C Muffin Tin
6 6" Corn Tortillas
Vegetable Cooking Spray
6 tsp Adobo Sauce from a can of Chipotle Chiles
6 Eggs
1/2 C Shredded Queso Quesadilla Cheese
1 Avocado, diced
Chopped Cilantro for garnish
Spray Muffin Tin Cups with Vegetable Spray
Microwave Tortillas for 10 seconds to soften
Tuck 1 Tortilla into each cup
Place 1 tsp Adobo Sauce in each cup
Crack 1 Egg into each cup
Bake at 350 degrees for 15 minutes
Remove from oven
Sprinkle with Cheese
Return to oven for 5 minutes more
Remove cups from Muffin Tin
Top each one with Avocado and Cilantro
Serve with my homemade Salsa
Eggs Refrigerator (35°F to 40°F)
Raw whole eggs (in shell) 4 to 5 weeks beyond the pack date or about 3 weeks after purchase
Raw whole eggs (slightly beaten) Up to 2 days
Raw egg whites Up to 4 days
Raw egg yolks Up to 2 days
Hard-boiled eggs (in shell) Up to 1 week
Hard-boiled eggs (peeled) Use the same day for best quality
Enjoy!
Peace in the Kitchen!
Texas Crock Pot Breakfast:
2 TBS Vegetable Oil
2 - 14 oz. packages of Lightlife Gimme Lean Bulk Sausage
6 Yukon Gold Potatoes , peeled and cubed
1 Red Onion, diced
1 Poblano Pepper, seeded and diced
1 dozen Eggs
1/3 C Milk
1 tsp Salt
1 tsp Pepper
1 C shredded Queso Quesadilla Cheese
Salsa
Brown the Sausage in a skillet in Oil
Spray the Crock Pot with Vegetable Cooking Spray
In the Crock Pot, mix together:
Sausage
Potato
Onion
Poblano Pepper
Cover and cook on low for 6 hours
In a bowl, whisk together:
Eggs
Milk
Salt
Pepper
Pour this mixture over the mixture in the Crock Pot
Top with Cheese
Cover and cook another hour
Serve with my homemade Salsa
Enjoy!
Peace in the Kitchen
Cowboy Scrambled Eggs:
3 TBS Vegetable Oil
1 Onion, diced
1 Jalapeno, finely diced
1 Roma Tomato, diced
Salt and Pepper to taste
8 Eggs, beaten
2 TBS chopped Cilantro
Heat Oil in a 10" Cast Iron Skillet
Add Onion, Jalapeno, saute until Onions are translucent, about 6 minutes
Add Tomato
Season with Salt and Pepper
Add Eggs and Cilantro
Cook about 4 minutes
Enjoy!
Peace in the Kitchen!
Chuck Wagon Breakfast:
1- 14oz. package of Lightlife Gimme Lean Sausage
5 C Frozen Southern Style Hash Browns ( from a 32 oz. bag)
1 4oz. can of diced Green Chiles, undrained
3 C Shredded Queso Quesadilla Cheese
6 Eggs
1 1/2 C Milk
1/4 tsp Salt
1 C Pace Chunky Salsa
Spray a 9'x13" baking dish with Vegetable Spray
In a skillet, cook Sausage on medium heat about 8 - 10 minutes, stirring often
Spread Frozen Potatoes in the dish
Sprinkle with Sausage, Chiles and 1 1/2 C Cheese
In a bowl, whisk:
Eggs
Milk
Salt
Pour over the Potatoes
Sprinkle with remaining Cheese
Bake uncovered in a 350 degree oven for 50 - 60 minutes
Let stand for 10 minutes
Cut into squares
Serve with my homemade Salsa
Enjoy!
Peace in the Kitchen!
Texas Hash Brown Casserole:
4 TBS Vegetable Oil, divided
1 - 12oz. package of Yves Vegetarian Chorizo Sausage ( a 2 link package, casing removed)
3 Garlic Cloves, minced
1 C Enchilada Sauce
1/3 C diced Onion
1/2 tsp Salt
1/2 tsp Pepper
3 pounds of Yukon Gold Potatoes, peeled and shredded
1 Egg, beaten
1 C Shredded Queso Quesadilla Cheese
1 1/2 tsp Lime Juice
1/4 C chopped Fresh Cilantro
1/4 C diced Onion
Heat a 10" Cast Iron Skillet on medium heat
Add Oil
Add Sausage and Saute 3 minutes, stirring to crumble
Add Garlic, saute 3o seconds more
Remove Sausage from pan and combine with Enchilada Sauce in a bowl and set aside
Add remaining Oil to the skillet
Combine Onion , Salt, Pepper, Potatoes, and Egg
Stir and press it down gently with a spatula
Cook 10 minutes more without stirring again
Spread Chorizo mixture and spread evenly over the Potato mixture
Sprinkle with Cheese
Bake at 450 degrees for 20 minutes
Remove
Let stand for 10 minutes
Cut into 6 wedges
Combine Avocado and Lime Juice, toss gently
Add remaining Onion to this mixture and mix well
Serve this with each wedge
Enjoy!
Peace in the Kitchen!
Tex - Mex Tortilla Cups:
1 6C Muffin Tin
6 6" Corn Tortillas
Vegetable Cooking Spray
6 tsp Adobo Sauce from a can of Chipotle Chiles
6 Eggs
1/2 C Shredded Queso Quesadilla Cheese
1 Avocado, diced
Chopped Cilantro for garnish
Spray Muffin Tin Cups with Vegetable Spray
Microwave Tortillas for 10 seconds to soften
Tuck 1 Tortilla into each cup
Place 1 tsp Adobo Sauce in each cup
Crack 1 Egg into each cup
Bake at 350 degrees for 15 minutes
Remove from oven
Sprinkle with Cheese
Return to oven for 5 minutes more
Remove cups from Muffin Tin
Top each one with Avocado and Cilantro
Serve with my homemade Salsa
Eggs Refrigerator (35°F to 40°F)
Raw whole eggs (in shell) 4 to 5 weeks beyond the pack date or about 3 weeks after purchase
Raw whole eggs (slightly beaten) Up to 2 days
Raw egg whites Up to 4 days
Raw egg yolks Up to 2 days
Hard-boiled eggs (in shell) Up to 1 week
Hard-boiled eggs (peeled) Use the same day for best quality
Enjoy!
Peace in the Kitchen!
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