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Posts Tagged ‘Chex’

by Sarah Steimer

Chocolate-mint puppy chow

A little early St. Patrick’s Day offering, right? These chocolate-mint muddy buddies are perfect for any time of year, but they’re certainly seasonal in a sort of St. Paddy’s or Girl Scout sort of way.

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by Caitlin Saniga

Mocha muddy buddies

Java addicts, this mix is for you! A hint of peanut butter seems to add only to the consistency, not the flavor, here — which leaves these muddy buddies with a rich, dark chocolaty, coffee flavor. Just a whiff of this stuff will perk you up!

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by Caitlin Saniga

Caramel-coconut puppy chow

This puppy chow will woo the caramel lover in your life. And if that caramel lover is you, disregard the storage instructions at the end of this recipe and admit that 6 cups of this stuff=dinner.

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by Caitlin Saniga

Remember puppy chow or muddy buddies? This stuff is another sweet version, but a little tangy, too.

  • 9 cups rice square cereal (Chex or an off-brand works.)
  • 1 1/4 cups white vanilla baking chips
  • 1/4 cup butter
  • 4 teaspoons grated lemon peel (from 2 lemons)
  • 2 tablespoons lemon juice
  • 2 cups powdered sugar

Pour cereal into a large bowl and set aside.

In a medium microwave-safe bowl, cook chips, butter, lemon peel and juice on High for 1 minute; stir. Microwave about 30 seconds longer, or until mixture can be stirred smooth. (Warning: It may take some work to mix in the chips, but don’t cook this stuff for too long. I’ve done it before and the chips become tough and gross.) Pour the mixture over the cereal until evenly coated. In batches, sprinkle the powdered sugar over and toss to coat with a spatula.

Spread on wax paper to cool, if you want. (It cools pretty quickly, and it tastes fine warm.) Store in an airtight container.

Makes 9 cups.

Recipe adapted from: Chex

Photo: Caitlin Saniga

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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by Caitlin Saniga

The original recipe called for a whole bag of popcorn, but my mixing bowl wasn’t big enough to hold 8 cups of cereal and all that popcorn. So I started eating the popcorn until what remained would fit in the bowl. 🙂

  • 4 cups Corn Chex (or off-brand equivalent)
  • 4 cups Rice Chex (or off-brand equivalent)
  • ½ 3-ounce bag butter microwave popcorn, popped
  • ¼ cup dry-roasted peanuts
  • 3 tablespoons canola oil
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder

This snack will give you hard-core garlic breath, but it’s worth suffering through.

Heat oven to 300 degrees. In a very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated.

In a small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.

Bake uncovered 12 minutes, stirring once. Cool 10 minutes. Store in an airtight container.

Makes 12 1-cup servings

Recipe: Chex

Photos: Caitlin Saniga

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