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CHEX MIX CHIPS AND DIPS AND BEYOND
CLASSIC CHEX MIX
CHEX PUPPY CHOW OR MUDDY BUDDIES
INDIA SPICED CHEX MIX
COMBO CURRY CHEX MIX
Crispix Mix« Sweet Minglers
ALSO KNOWN AS PUPPY CHOW
- 1 package (6 oz., 1 cup) semi-sweet chocolate chips
- 1/4 cup peanut butter
- 1/2 cup peanuts (optional)
- 6 cups KELLOGGS« CRISPIX« cereal
- 1 cup powdered sugar
- In large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an
additional 30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently
stir KELLOGGS« CRISPIX« cereal into chocolate-peanut butter
mixture, until well coated.
- Place powdered sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag.
Gently toss cereal mixture until well coated. Store in airtight container in refrigerator.
Microwave cooking times may vary.
Crispix Mix« Original
- 7 cups KELLOGGS« CRISPIX« cereal
- 1 cup mixed nuts
- 1 cup pretzels
- 3 tablespoons margarine, melted
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 2 teaspoons lemon juice
- 4 teaspoons Worcestershire sauce
- Preheat oven to 250║ F.
- Combine KELLOGGS« CRISPIX« cereal, nuts, and pretzels in a
13 x 9 x 2-inch baking pan. Set aside.
- Stir together remaining ingredients. Pour over cereal mixture. Stir gently.
- Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in
BEEFY NACHO DIP
1/2 lb. ground beef
1 lb. processed cheese, such as Velveeta
1 cup salsa
In a large skillet, brown the meat over medium heat.
Put the cheese and salsa in a microwave-safe bowl and microwave
on High for 5 minutes, stirring after 3 minutes.
Add the meat and stir.
Serve with tortilla chips.
Makes 3-1/2 cups.
SURPRISE CHEESE PUFFS
1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green olives.
Allow butter to soften; blend with cheese, salt, paprika and
Stir in flour, mixing well.
Mold 1 tsp of this mixture around each olive, covering it
Arrange on a baking sheet and chill until firm.
Bake in 400 oven for 15 minutes.
Makes 50 puffs.
PITA CRISPS WITH HERBS
1/4 cup finely chopped green onions
1/2 tsp. pickling (coarse) salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped fresh parsley
2 tsp. chopped fresh oregano or 1/4 tsp. dried
1 tbsp. chopped fresh basil or 1/4 tsp. dried
1 cup unsalted butter, softened
9 (about 7-inch) pitta bread, each pitta cut into eighths.
Combine green onions, salt, pepper, parsley, oregano and basil;
mix into butter.
Taste for seasonings.
Spread each pitta piece with herb butter and place on
Bake at 375F for five to ten minutes or until golden and crisped.
Cool on baking racks before serving.
Makes 72 pitta crisps
Have the ham sliced medium thickness.
Take a slice and spread cream cheese over the slice.
The thicker you spread, the cheesier the taste.
Cut the green onions to just fit the width of the slice of ham.
Roll the ham slice up and cut the rolled ham into bit size
500g white or brown button mushrooms
3 - 4 dried chilies
1 TBS fresh thyme leaves
1 1/2 cups white vinegar
1 bay leaf
1/4 cup sugar
3/4 cup extra virgin olive oil (or salad oil)
Brush the mushrooms clean and place in a large jar with the chilies
Combine the vinegar, bay leaf, sugar and salt into a
saucepan and slowly bring to the boil.
Remove from the heat and
allow to cool. Whisk in the oil.
Pour over the mushrooms to cover.
Stand for at least 8 hours.
Serve with drinks or as a starter with
crusty bread and salad greens
BROILED MUSHROOMS WITH CRABMEAT
12 large mushrooms (about 1 pound)
1/2 pound fresh or canned crabmeat
1 Tablespoon fat-free mayonnaise
1 Tablespoon plain non-fat yogurt
1/2 teaspoon crab seasoning
Brush any dirt off the mushrooms with a clean towel.
Pick through crabmeat and discard any shell pieces.
Remove stems from the mushrooms and save for some other use.
Combine the crabmeat, mayonnaise, yogurt, and crab seasonings.
Do not overmix -- you want the crabmeat to stay together as much
Stuff the mushroom caps with the crabmeat mixture.
Broil the stuffed mushroom caps for 5 minutes.
Transfer to a warm serving platter and serve immediately.
1/4 cup butter
3 cups Walnuts, Almonds, or Pecans
1/2 cup sugar
3 tablespoons sugar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Toast the nuts a bit in a skillet, keep them tossing or they'll
Remove them from the skillet.
Melt the butter in the skillet, stir in the nuts and the 1/2 cup
sugar, stirring occasionally, until the sugar melts (5-10 minutes).
In a large bowl, mix your spices and remaining sugar.
Stir in the nuts.
Spread on wax paper:
cool about 20 minutes
Store in zip locks or tightly covered container
6 eggs1 (6 1/2 oz can) water packed tuna; drained
2 tablespoons sweet pickle relish
1 tablespoon minced onion
1 tablespoon chopped pimento
4 tablespoons Mayo
pinch dry mustard
Cook eggs, cool, remove shells.
Cut in half crosswise, remove yolks.
Mix together tuna, pickle, onion, pimento, Mayo and
Stuff each half with tuna mixture.
Sprinkle with paprika
CHEESE LOVER'S DIP
2 8-ounce packages cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon heavy cream
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Beat all ingredients together until smooth and chill until ready
Present with carrot and celery sticks, broccoli florets, or
Serves six to eight.