Chex mix, shmex mix

Chex mix is a favorite around here, but I never make it according to the directions, and I always make it a little different, so I guess it is Shmex mix . I find the traditional mix a bit to salty and greasy.

This recipe may seem kinda thrown together, but that is precisely what I do. I adapt the recipe to what is on hand. Sometimes we add in chili powder or black pepper, to spice it up. Other times I add bagel or pita chips, and sometimes it is simply chex. The cooking times can vary too, I usually throw it in the oven with whatever else is cooking at the time (today it was brownies) and adjust the time up or down for the temperature; the cooking, is to just dry it back out a bit, not really cook it.

Todays mix
a little under 1/2 bag of each rice, corn, and wheat (about 12 cups)
5 handful small twist pretzels
3 handfuls pecans
throw all of this on a cookie sheet and mix with your hands

1 stick butter
2 TBSP worcestershire sauce
3 shakes seasoning salt (1 TSP)
3 shakes garlic powder (1 TSP)
microwave for 1 minute, and then stir.

Drizzle butter mixture over shmex mixture, toss with hands again

throw into the oven at 325 for about a half an hour.

Yummy! Enjoy it while it lasts (our batch has been half devoured while I wrote this post!!!)

This could easily be made gluten free by using the gluten free rice or corn chex things (crispix would work well) and using salted peas or broken rice crackers instead of the pretzels.

~ by Robin on December 10, 2007.