We visited our good friends, Sheila and Jack, in Colonial Beach this weekend. They had us and two other couples from the Boat Club down for the weekend. It’s kinda the culture of our quadruple date weekend that all the women bring a homemade food element. It’s nice because it’s not only a gift for the hosts but also something that we all can enjoy throughout the weekend. LizAnn always makes a make-ahead brunch casserole. Dee always brings a dip to bake. And I usually bring a snack.
This time we decided to make homemade Chex Party mix. Chex Mix is something you can technically buy prepackaged but it’s just not the same.
Our Colonial Chex Mix was a hit! Great for munching on with drinks.
Our recipe is based on the Pioneer Woman’s recipe. She used Tobasco. I used Tobasco. But don’t expect a kick. No one tasted any spicy spice. Which kinda’ makes the mix great to go with an array of different drinks over a beach weekend.
Bloody Mary. Strawberry Daiquiri. Prosecco. Bud Light. Yep. Yep. Yep. Yep.
We named this one Colonial Chex Mix because we took it to Colonial Beach. Plus it helps to differentiate it from our other recipe that uses Cayenne and does actually have a kick.
If we were on the Food Network right now I’d say “let me show ya how we made it” then they’d “flashback” to the creation of the recipe. Well, we’re on Old Town Post not Food Network but let me show you how we made it . . .
Here’s your ingredients . . .
We made ours in a recyclable giant pasta pan and I highly recommend it! Easy to stir. Easy to clean-up.
From your cupboards you’ll need:
- 2 cup measuring cup — microwave safe
- 1/2 teaspoon
- 1/4 teaspoon
- rubber spatula
- giant pasta pan
Now add 3 cups Corn Chex.
Add 3 cups Rice Chex.
Add 2 cups Wheat Chex.
Add two cups pretzel sticks.
Add the whole 16 oz container of peanuts. Just dump ‘um right on in . . .
Last but not least, add the Bugles. 2 cups.
That’s the last of using our measuring cup for measuring out the mix pieces. Now we’ll make the sauce in it.
The sauce is pretty scary delicious. It’s got a lot of butter! Add a stick and a half right on in the measuring cup.
Now add, 3 1/2 teaspoons roasted garlic.
Next, add 3 tablespoons Worcestershire sauce.
And some Tobasco. We added 8 drops. (The Pioneer Woman recommends 6-12 dashes to taste.)
Add 1/4 teaspoon onion powder.
And finally, use your 1/4 teaspoon measure again to add 1 teaspoon of Lawry’s Seasoned Salt (that’s 4 — 1/4 teaspoons).
Micro until butter is melted. We did 30 second increments and it took a minute and a half.
Whisk. Whisk. Whisk.
Add half the sauce.
Toss with a rubber spatula (this helps to not break the cereal).
Add the rest of the sauce and toss.
Bake at 250 for 1 hour and 30 minutes stirring every 15 minutes.
When the mix is done and cools put it into air tight storage containers. We like to present it in a mason jar for a gift. But for the weekend with this many people we put the rest in gallon baggies.
Here’s an o’ so clever printable. . . .
Colonial Chex Mix
- 3 cups corn chex
- 3 cups rice chex
- 2 cups wheat chex
- 2 cups pretzel sticks
- 2 cups peanuts (one 16 oz container)
- 1 1/2 sticks butter
- 3 tablespoons worcestershire
- 8 drops tobasco
- 3 1/2 teaspoons minced garlic
- 1/4 teaspoon onion powder
- 1 teaspoon lawry's seasoning salt
preheat oven to 250
while oven is preheating, add all the mix ingredients to your pan.
add all the sauce ingredients to the measuring cup
microwave until butter is melted (took us a minute and a half)
pour half the sauce mixture on the mix
toss the mix with a spatula being careful not to crush the cereal
pour the remaninder of the sauce on the mix and toss again
put in a 250 degree oven for an hour and a half
stir every 15 miniutes until done
- store in airtight container/s
- lasts for at least a week