In the summer, I like to use the oven as little as possible. In preparing for our week-long car trip to Wyoming, I wanted to pack some snacks that would help keep us going without being too unhealthy or expensive. Homemade Chex Mix fits the bill (and is delicious!!) but running my oven for an hour in August is about the last thing I want to do. Kitchen tip: use the microwave to make Chex Mix! My basic recipe is the same:
3-6 tablespoons butter (less is lower fat, more is yummier; I use about 4.5 T)
2 tablespoons Worcestershire sauce
1/2 tablespoon seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups each Rice Chex, Corn Chex, Wheat Chex
1 cup pretzel sticks or mini twists
1 cup bagel chips or melba toast, broken into bite sized pieces if necessary
I measure all the cereal, pretzels, and chips into a gallon ziptop bag. In fact, I will sometimes measure it all out and just store it in the ziptop bags ready to be seasoned and cooked. (You'll need two boxes of wheat Chex to one box each of rice and corn and I think you'll end up with six total batches.)
Melt the butter in a cup or bowl, stir in seasonings. Pour over cereal, zip top closed, and shake well but gently to combine. Pour into a large bowl. Microwave on high for two minutes, stir. Microwave another two minutes on high and stir, then microwave one more minute. Bowl will be HOT! Pour out on newspapers (I cover them with a layer of paper towels) to cool and dry. Flavor improves as mix cools. Store in an airtight container if you have any leftover.
In the winter, I prefer to make the mix in the oven. I just bake it at 250* for an hour, stirring every 15 minutes.
For more kitchen tips, visit Tammy's Recipes.
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