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Holiday Chex Mix for a crowd

Holiday Chex Mix

We are all about snacks lately over here at Wild and Wonderful Me! Today I am bringing you an absolute must have holiday recipe for the best savory Holiday Chex Mix you have ever tasted. Growing up in New Jersey and then Norway, Chex Mix was never ever something that my family had on the table during the holidays. Maybe we should have since I remember hanging around the kitchen bothering my Mom waiting for the food to hit the table.

When I moved to West Virginia, my good friends Sue and Hans always had Mark and I over (even before we were married) for holiday get-togethers. Sue always had this Holiday Chex Mix on the table to snack on in her cozy kitchen as we chatted so she could prepare dinner. It kept the hunger at bay as we waited, and probably also kept us from getting too tipsy off the delicious cocktails!

A few weeks ago I asked Sue if she would mind sharing the recipe with me and she happily obliged. I have been so excited to make it this weekend to have on Thanksgiving, and to share with you!

Chex Mix TabascoChex Mix Seasoned salt

Sue’s Holiday Chex Mix

You’ll need:

  • 1/2 box Rice Chex
  • 1/2 box Corn Chex
  • 1/2 box Crispix
  • 1 1/2 sticks melted butter
  • 3 Tbs Worcestershire Sauce
  • Tabasco to taste
  • Lawry’s seasoned salt or garlic salt

Put cereals in a very large bowl or pan and stir. Combine the butter with Worcestershire Sauce and tabasco. Drizzle some of the melted butter over cereal. Shake on Lawry’s Seasoned salt or garlic salt. Add small pretzels or pretzel sticks, drizzle more butter, then add potato sticks, drizzle more butter mixture and sprinkle with seasoned salt. Add peanuts or mixed nuts, Cheez-its, goldfish, and whatever else you like. Continue to drizzle butter and sprinkle with seasoned salt.

Bake in a 275 degree oven for 1 1/2 hours, stirring occasionally.

Recipe notes: I had to use 3 large pans to fit all the Chex mix in the oven, and it was a tight fit. I also had no idea how much tabasco to add, so I dumped some in. While it was baking, I opened the oven a couple times and the it made my eyes burn! Yaasssss!!!! This is a hard recipe to screw up too bad, so just go with your instincts.

Holiday Chex in oven

Also- if you are wondering what the potato sticks are all about, here is a picture of the container. They were hard to find, but a friend of mine found them at Walmart and even delivered them to my house.

Potato Sticks

Update: I made this on Sunday and today I had to go home from work for a bit. I munched on this stuff for a full 45 minutes. it’s highly addictive!

Oh yeah, also….

From around the Web:

Perfect Stocking Stuffers, Bombas Socks- for 25% off your first order!

For more snacks, check out my post about Cinnamon Peanut Butter Popcorn!

Ice Box Cake for Father’s Day

Because of the fact that I lived in Norway, I tend to migrate towards the Norwegian side of my heritage, but my Dad’s side of the family is Italian. Growing up we called our spaghetti sauce “gravy” and waved our hands around a lot when we talked. Oh wait… I still do that.

My Dad tells me stories about my paternal grandfather sometimes, and one of the stories are about when he was a milkman. Apparently they had a lot of milk during that time, because my grandmother used to make a no-bake cake called Ice Box Cake. I have recently brought this cake back into my life, and despite the ingredients being something I would not normally eat, when you put this all together, its weirdly amazing.

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What you’ll need:

1 box of Graham Crackers

1 box chocolate pudding (Cooktop – not instant)

1 box vanilla pudding

1 box butterscotch pudding

milk

That’s it! Here’s what you do: Use a 3 quart glass or metal dish with high sides, add a layer of graham crackers on the bottom. Cook the butterscotch pudding according to the package directions. Pour it over the graham crackers. It’s OK that it still hot, that will soften the graham crackers and make it better! Clean out the pot, and cook the vanilla pudding next. Add a layer of graham crackers and pour the vanilla on top. Repeat this step with the chocolate. Crumble a couple of graham crackers and sprinkle them on top of the chocolate layer to make it look nice (this cake is not very pretty..) and pop it in the fridge. Don’t knock it till you try it, this cake is the bomb! Plus, you don’t have to heat up your kitchen in the middle of summer by fooling with the oven. It’s a winner.

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This cake is so easy, Maren made the entire thing. Then she ate it.

Ice Box

Happy Father’s Day! Since the kids are out of town, I am treating Mark to a day in Cincinnati full of beer and brunch. He deserves it for being such a loving Dad to our kiddos. I am also thinking of my Dad, Mike (this cake reminds me of him), my grandpa Lou and Mark’s Dad, Dick. We love you guys!

Quick Quinoa Salad

A while ago I did a search online for food that is good for your skin. My skin wasn’t feeling very bright, and instead of polishing, cleansing, masking, etc. I decided to eat my way to a brighter complexion. I stumbled across an article that talked about foods that might help, so I put them together into this bright, colorful salad. The best part? The quinoa can be made in advance so you can throw this dish together quick and be on your way!

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Ingredients:

1 1/2 cup cooked quinoa

1/4 cup cherry tomatoes or 1 small tomato (chopped)

1/4 cup chopped bell peppers

1/4 cup pumpkin seeds

1 tsp minced garlic

1/4 cup black beans

1/4 cup olives

Chopped parsley

1/2 tsp cumin

1 tbsp lemon juice

2 tbsp olive oil

Salt and pepper to taste

Directions:

Cook the quinoa according to package directions. Chop the tomatoes, peppers, parsley and add to the  cooked quinoa. Add the rest of the ingredients and stir. Store in an airtight container in the refrigerator.

Recipe notes: The great thing about this is that you can eat it right away while the quinoa is still warm, or you can whip it up, stick it in the fridge and eat it later. I also add a half squeezed lime juice to it, as I like the sourness of the lemon and lime together. I also omit the olives- I’m not a fan. Add what you like and take out what you don’t. ENJOY!

Heard this at Rhinegeist this past weekend and had to share with you guys: Today’s Jam

 

Side Dish Fit for a Cookout

Spur of the moment gatherings are the norm around here, so I (or my pantry) has to be ready for anything. I’ve had this side dish in my back pocket for a while now, and I pull it out when I need to get a large side dish together in a flash. The best part? Everyone loves it, and it goes perfectly with both burgers or chicken on the grill.

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