#3444 - Caramel Chex Mix

(by Rachel [Guarini] Magid - friend)

4 cups plain popped popcorn
2 cups Corn Chex cereal
2 cups Rice Chex cereal
1 cup mixed nuts (optional)
1/2 cup butter
3/4 cup Domino's dark brown sugar (packed)
1/4 cup Kayro lite corn syrup
1/2 cup Nestle's white chocolate chips
1/2 cup Ocean Spray sweetened dried cranberries

In a roasting pan add plain popped popcorn, corn chex, rice chex and mixed nuts--stir and set aside. In a saucepan over medium heat add butter, brown sugar and lite corn syrup--cook/stir until boiling. Remove from heat--pour the hot corn syrup mixture evenly over the cereal mixture--stir/toss to coat. Place the pan in the oven and bake at 250 degrees for 1 hour (stirring every 15 minutes). Remove from oven and spread the mixture on wax paper to cool. Use your hands to break up any large clumps. Melt the white chocolate chips according to bag directions. In a bowl add 3 cups of the cereal mixture--pour the melted white chocolate chips over the 3 cups of cereal mixture--stir/toss to coat, then spread the mixture on wax paper to cool. Once coated cereal mixture is cooled, in a large mixing bowl add the plain cereal mixture, the white chocolate coated cereal mixture and the dried cranberries--toss to mix.

#2604 - Cracker Mix

(by Shirley McNevich)

12 cups original flavor Bugles corn snacks
6 cups mini salted pretzels
1 box Ritz minis crackers
1 box Wheat Thins original
1 box Cheese Nips
1 bag Pepperidge Farms parmesan cheese fish crackers
1 bag Pepperidge Farms nacho fish crackers
2 cups mixed nuts
1 - 12oz. bottle Orville Redenbacher buttery flavored popcorn oil
2 envelopes Good Seasons ranch dressing salad mix

In a large bowl add all of the crackers, corn snacks, pretzels and mixed nuts. In a separate bowl add the popcorn oil and both envelopes or ranch dressing mix--stir to mix. Pour the oil mixture over the cracker mixture--toss to coat. Spread some of the mixture on a 9 x 13 jelly roll pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread the hot mixture on paper towels. Repeat baking procedure until all of the cracker mixture has been baked.

#2591 - Hearty Party Mix

(by John Taylor - friend)

1 disposable foil pan (13 1/4" x 9 5/8"  x 2 3/4")
8 TBSP butter
1/2 TBSP Lowry's seasoned salt
2 TBSP Worcestershire sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups mixed nuts

Preheat oven to 250 degrees. Slice butter and place it into the foil pan. Place foil pan in oven just until butter is melted--remove pan from oven and add seasoned salt and Worcestershire sauce--stir through the melted butter until mixed. Add Corn Chex, Rice Chex (but NOT the Wheat Chex) and mixed nuts--stir whole mixture using a slotted spoon until coated. Bake at 250 degrees for 15 minutes--remove from oven, add Wheat Chex--stir until mixed. Return to oven and bake for 15 minutes more--stir. Return to oven and bake 15 minutes more--stir well. Return to oven and bake for the last 15 minutes--stir well. Spread out paper towels on your counter. Spread the mixture all over the paper towels to soak up any leftover liquid. Cool completely.

#345 - BBQ Chex Mix

(by Shirley McNevich)

4 cups Corn Chex cereal
4 cups Wheat Chex cereal
2 cups square-shaped cheese crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter
8 TBSP barbecue sauce
1 TBSP Worcestershire sauce
1 teaspoon salt

In a large roasting pan, combine the cereals, crackers, pretzels and nuts--set aside. In a small saucepan, melt butter, stir in the barbecue sauce, Worcestershire sauce and salt until blended. Pour over cereal mixture and stir to coat. Bake on a large baking sheet uncovered at 250 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely.