ONLINE EXTRA -- SNACK MIXES: Sunshine Snack Mix . . . Original Chex Party Mix . . . Chex Mix

Sunshine Snack Mix 2 cups raisins 2 cups low-fat granola cereal 1 cup candy-coated chocolate pieces (like M&Ms) 1/2 cup sunflower kernels In large bowl, combine all ingredients; mix well. Yield: Serves 10. Original Chex Party Mix 3 cups Corn ...

Sunshine Snack Mix

2 cups raisins

2 cups low-fat granola cereal

1 cup candy-coated chocolate pieces (like M&Ms)

½ cup sunflower kernels


In large bowl, combine all ingredients; mix well.

Yield: Serves 10.

Original Chex Party Mix

3 cups Corn Chex cereal

3 cups Rice Chex cereal

3 cups Wheat Chex cereal

1 cup mixed nuts

1 cup bite-size pretzels


1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1½ teaspoons seasoned salt

¾ teaspoon garlic powder

½ teaspoon onion powder

Heat oven to 250 degrees. In a large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal ­mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Chex Mix


1 teaspoon garlic salt

1 teaspoon garlic powder

1½ teaspoons celery salt

1½ teaspoons onion salt

¼ cup Worcestershire sauce

2 cups oil

2 pounds salted mixed nuts

12 ounces Wheat Chex


10 ounces Cheerios

6½ ounces Rice Chex

1 package pretzel sticks

Place garlic salt and powder, celery salt and onion salt in a bowl. Mix in Worcestershire sauce and oil. Set aside. In a large bowl, combine nuts, cereals and pretzels. Divide cereal mixture among 3 baking pans. Pour seasoning mix over each pan and mix well. Cover and bake 30 minutes. Remove cover and bake 1½ hours, stirring every 15 minutes. Pour onto paper towels to cool.

Christmas Chex Mix

3 cups Cheerios

3 cups Corn Chex

3 cups Rice Chex


2 cups pretzels

2 cups peanuts

2 cups M&Ms

1½ pounds white bark

Combine cereals, pretzels, peanuts and M&Ms in a large bowl. Pour cereal mixture onto wax paper on ­countertop. Melt bark in microwave according to package directions. Pour over Chex mixture. It will be very gooey. Wash hands, then grease them with butter; combine mixture with fingers. Let cool overnight. After mixture hardens, break into pieces and place in containers.

Chocolate Chex Caramel Crunch

8 cups chocolate Chex cereal

¾ cup packed brown sugar


6 tablespoons butter or margarine

3 tablespoons light corn syrup

¼ teaspoon baking soda

¼ cup white vanilla baking chips

Measure cereal into a large microwavable bowl; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on high 3 minutes, stirring after every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

In small microwavable bowl, microwave vanilla ­baking chips uncovered on high about 1½ minutes or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Cheesy Ranch Chex Mix

9 cups Corn Chex, Rice Chex or Wheat Chex cereal (or combination)

2 cups bite-size pretzel twists

2 cups bite-size cheese crackers

1 cup peanuts or mixed nuts, optional

3 tablespoons butter or margarine, melted

1 package (1 ounce) ranch dressing and seasoning mix

½ cup grated Parmesan cheese

In a large microwavable bowl, mix cereal, pretzels, crackers and nuts, if desired. In small microwavable bowl, microwave butter uncovered on high about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated. Microwave uncovered on high 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

Puppy Chow

12-ounce box Crispix cereal

½ cup butter

1 cup crunchy peanut butter

12-ounce package semisweet chocolate chips

2 to 3 cups powdered sugar

In medium microwave-safe bowl, combine butter, peanut butter and chocolate chips and microwave on high for 2 to 3 minutes, stirring once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated.

Pour the powdered sugar into a large plastic food bag. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature

Gingerbread Caramel Corn

15 cups popped corn

½ teaspoon salt

1 cup butter

2 cups packed brown sugar

¼ cup corn syrup

¼ cup light molasses

1 tablespoon ground ginger

1 teaspoon cinnamon

½ teaspoon baking soda

Preheat oven to 250 degrees. Place popcorn into 2 13-by-9-inch pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up -- this is why you need a large pan.

Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers.

Yield: Serves 30.

Ramen Snack Mix

¼ cup butter

1 teaspoon seasoned salt

1 tablespoon Worcestershire sauce

2 packages any flavor ramen noodle soup mix

2 cups Chex cereal

1 cup bite-size pretzels

1 cup peanuts

Preheat oven to 250 degrees. Melt butter in a small saucepan and add seasoned salt and Worcestershire sauce. Break noodles into bite size pieces. Discard seasoning packets.

Pour butter mixture, cereal, uncooked ramen noodles, peanuts and pretzels into large plastic zip-type bag and close. Shake bag until all pieces are coated.

Pour contents of bag into a large roasting pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread mix on paper towels to cool. Store in an airtight container.

Tex Mex Snack Mix

3 cups popped popcorn

3 cups mini pretzel twists

2 cups mini garlic bagel chips

2 cups corn chips

6 tablespoons butter, melted

1 teaspoon smoked paprika

1 tablespoon chili powder

½ teaspoon cumin

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

Preheat oven to 300 degrees. In large bowl, combine popcorn, pretzels, bagel chips, and corn chips. Combine melted butter and remaining ingredients in small bowl and mix well. Pour over popcorn mixture and toss to coat. Spread on baking sheet and bake at 300 degrees for 10 to 15 minutes until mixture is glazed. Cool, then store in tightly covered container up to 6 days.

Yield: 10 cups.

Hot and Spicy Pecans

3 tablespoons butter, melted

1 tablespoon Worcestershire sauce

¼ teaspoon ground cayenne pepper

¼ teaspoon salt

¼ teaspoon garlic powder

2 cups pecan halves

1 to 2 tablespoons chili powder

½ teaspoon crushed red pepper flakes

Preheat oven to 300 degrees. In a medium bowl, combine butter, Worcestershire sauce, red pepper, salt, and garlic powder and mix well. Stir in the pecans and mix gently. Then sprinkle chili powder over all and gently toss to coat.

Spread the coated pecans on a medium baking sheet, and bake for 25 to 30 minutes at 300 degrees, stirring every 10 minutes, until the pecans are toasted. Sprinkle with crushed red pepper flakes then cool completely before storing. Store tightly covered in cool place for 3 to 4 days.

Yield: Serves 16.

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