Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

The Food Network
SHOW: Trisha's Southern Kitchen
EPISODE: Grandma Knows Best

This recipe takes me back to childhood days and the delicious cakes my southern belle neighbor from North Carolina would make.  Along with my nana and godmother, she was a great cooking inspiration in my life and taught me so much about baking as a young girl.

You can never go wrong with a cake made with coconut!

Ingredients

Cake:

• 1 cup (2 sticks) butter, room temperature, plus more for greasing
• Flour, for dusting pan
• 2 cups sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• One 12-ounce box vanilla wafers, finely crushed
• One 6-ounce package frozen or fresh grated coconut, thawed
• 1/2 cup chopped pecans

Coconut Lemon Glaze:

• 2 cups sugar
• 2 tablespoons cornstarch
• Pinch of salt
• Grated zest of 2 large lemons
• 1/4 cup fresh lemon juice (about 2 large lemons)
• One 6-ounce package frozen or fresh grated coconut, thawed

Directions

Preheat the oven to 325 degrees F.

For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.

For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

Crouton Crushed Chicken Tenders with Orange Barbeque Sauce

Love the concept of baked chicken that tastes like fried chicken, making it a healthier choice.

One of the things I love about this recipe is the use of croutons as a major breading ingredient.  Sandra Lee suggests store bought croutons (you know, the semi-homemade thing), but I would opt to make my own.  Some comments on the recipe page complained about the breading being bland.  You can make it as bland or as flavorful and spicy as you want depending on the croutons you use.  Could be they used plain croutons!  Make sure to keep this in mind when planning this recipe.

A tip I gained from watching this episode is the method she uses to bread the chicken using tongs instead of her hands.  I use the one hand for dipping in the wet ingredient and the other for breading . . . I hate when I get uncoordinated and get my hands all mucky with breading and eggs.  Love the idea of using tongs . . . let the tongs get all mucky!

Recipe courtesy Sandra Lee

The Food Network
SHOW:  Semi-Homemade Cooking
EPISODE: Moms Tailgate Party


Ingredients

• 1 (6-ounce) bag garlic and butter croutons
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning
• Kosher salt and freshly ground black pepper
• 1 egg
• 1/2 cup buttermilk
• 1/3 cup plain bread crumbs
• 1 1/2 pounds chicken tenders

Orange Barbeque Sauce:

• 1/3 cup barbeque sauce
• 2 tablespoons orange marmalade
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce

Directions

Preheat the oven to 375 degrees F.

Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.

Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.

Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.

Transfer to a platter and serve with the orange barbeque sauce.


Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

Quesadillas de Camarones (Shrimp Quesadillas)

As I watched The Pioneer Woman on the Food Channel this morning, I realized that we have not had shrimp in quite some time and since it is my favorite food, I'm craving it and have posted lots of recipes that include shrimp lately!

These quesadillas look awesome!  One of the things I love about this recipe is the opportunity to vary the ingredients. Pork or chicken would also work well with this recipe. 

The Captain and I love spicy texmex type of food and the combination of ingredients is perfect for our taste. Sometimes we make our own tortillas to make these type of dishes extra special.  Try it sometime when you have some extra time on your hands . . . you won't be sorry!

Ingredients

• Flour Tortillas
• 12 whole Large Shrimp, Peeled And Deveined
• 8 ounces, fluid Mexican Red Sauce
• 1 whole Large Onion
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 2 cups Cheese, Grated (Monterey Jack Is Best)
• 2 Tablespoons Olive Oil
• Salt To Taste

Preparation Instructions

Pour red sauce over shrimp. Set aside.

Chop vegetables into large pieces. Heat skillet over high heat and add olive oil.

Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. 

Remove from skillet and chop into bite-size pieces.

In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!


Source:  The Pioneer Woman

Shrimp Scampi from Ina Garten

Shrimp Scampi is a definite treat in this house with shrimp being my favorite food!

Doesn't that look delicious?  Beautiful presentation . . .

Recipe courtesy of Ina Garten
2008, Barefoot Contessa Back to Basics, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Italian Every Time


Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. 

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. 

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. 

Serve with lemon wedges.

Easy Corn Fritters

Corn is one of my favorite foods, so naturally corn fritters are something I love. You will find many variations of the recipe on this blog!

This recipe comes from Mr. Food, whose recipes never let me down.

I can make a meal from a plate of these little jewels :)

Ingredients

• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1/4 cup salsa
• 1 (14-3/4-ounce) can cream-style corn
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/4 cup vegetable oil, or more as needed

Directions

In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns.

In a large skillet over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter.

Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used.




Photo and recipe source 

Southwestern Stuffed Peppers

A delicious twist to traditional stuffed peppers!

Recipe and photo source

Ingredients

• 1 lb lean ground beef
• 1/4 cup chopped onion
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 egg, beaten
• 2 cups cooked rice
• 4 -6 bell peppers
• 1 (19 ounce) can diced tomatoes
• 1 (15 -16 ounce) jar salsa
• shredded cheddar cheese
• sour cream

Directions

Combine beef, onion, seasoning mix and egg in a large bowl.

Add rice and mix well.

Cut peppers in half lengthwise; remove seeds and membrane.

Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.

Place peppers, cut side up, on top of the tomatoes.

Spoon beef mixture into peppers, mounding as necessary.

Top each pepper with salsa.

Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!

Serve with sour cream and additional salsa.

Nutritional Facts for Southwestern Stuffed Peppers

Serving Size: 1 (398 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 435.7

 

Calories from Fat 120

27%

Total Fat 13.3 g

20%

Saturated Fat 5.1 g

25%

Cholesterol 120.2 mg

40%

Sodium 1455.9 mg

60%

Total Carbohydrate 50.0 g

16%

Dietary Fiber 7.4 g

29%

Sugars 11.7 g

47%

Protein 30.4 g

60%

Red Lobster Copycat Shrimp Pasta

Shrimp pasta is my favorite meal ever.  I must have a gazillion recipes posted for different variations.  Well, here is another one that is a copycat version of Red Lobster's Shrimp Pasta.

Although I make this dish often at home, I always order it when we go out for dinner.  What can I say?  I love shrimp pasta with a passion!

Photo and recipe source

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves (I added more!)
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces pasta, cooked and drained

Directions

Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.

Add clam juice (or chicken broth) and bring to a boil.

Add wine; cook over medium high heat for three (3) minutes, stirring constantly.

Reduce heat to low; add cream, stirring constantly.

Add cheese, stirring until smooth. Cook until thickened.

Add shrimp back in to sauce. Heat thoroughly.

Add remaining ingredients except pasta.

Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.

Serve with additional grated parmesan cheese.

Bourbon Peach Cobbler from Tyler Florence

The peaches have been big and juicy and are very inexpensive at this time of the year.

Why not go a step beyond plain peach cobbler and try Tyler Florence's Bourbon Peach Cobbler?

I have not yet made this recipe, but it looks delicious!

Recipe courtesy Tyler Florence

The Food Network
Show: Food 911

Episode: Chili Roundup



Ingredients

• 8 peaches, peeled and sliced, about 6 to 8 cups
• 1/4 cup bourbon
• 3/4 cup sugar, plus more for dusting
• 2 tablespoons corn starch
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 16 tablespoons (2 sticks) cold unsalted butter
• 3/4 cup heavy cream, plus more for brushing

Directions

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. 

Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Orange Pineapple Blossoms

Wouldn't these make awesome breakfast muffins?

This recipe comes from Pillsbury's website.  It is one of those semi-homemade recipes that are quick and easy!

I love the combination of orange marmalade and cream cheese . . .

Ingredients:

• 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
• 1/2 cup crushed pineapple (from 8-oz can), well drained on paper towels
• 1/3 cup SMUCKER'S® Sweet Orange Marmalade
• 4 oz cream cheese (from 8-oz package), softened

Directions:

Heat oven to 350°F. 

Spray 8 (2 3/4 x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. 

Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.

In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.

Bake 17 to 22 minutes or until light golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.

Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. 

Drizzle icing over warm rolls. Serve warm.

Crazy Brownies from The Pioneer Woman

The next time I want to make something deliciously sinful and decadent, this is it!!

I was watching The Pioneer Woman this afternoon and I could not believe it when she was putting these brownies together.  All I can say is look at the ingredients list!

Won't these be a big hit on the dessert table at your next party?

Ingredients

• 1 box Chocolate Cake Mix, 18 To 20 Ounce Box
• 1/3 cup Evaporated Milk
• 1 stick Butter, Melted
• 9 whole Peanut Butter Cups (regular Size, With The Paper Pulled Off)
• 12 whole Rolo Candies
• 1/2 cup Finely Chopped Pecans
• 1/3 cup M&Ms
• 1/4 teaspoon Salt
• Powdered Sugar (for Sprinkling)

Instructions

Preheat the oven to 350 F.

Put the dry cake mix in a large bowl and stir in the evaporated milk. (Mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix.)

Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan. Lay the peanut butter cups over the top. Peel the wrappers off of the Rolos and place them in the spaces between the peanut butter cups. Sprinkle nuts into the cracks, followed by M&M's. Finally, sprinkle the salt all over.

Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan. (It will be very sticky.) Transfer it to the pan and lightly press it to cover all the ingredients. Bake for 22 to 25 minutes, or until the batter is fully baked. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.

Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.


Source:  The Pioneer Woman

Mini Cheesecake Cookie Bites

What a cute and delicious idea!  

I didn't even know that cheesecake cups with removable bottoms existed!  Great concept for so many recipes :)

Just say cheesecake and you've got my attention!  You can't get any easier than this recipe for a last minute dessert to take to a party or just to enjoy at home.  

I've used other cheesecake recipes from Pillsbury's website and always get requests for the recipe.

Source:  Pillsbury

By Jocelyn Delk Adams
Publish Date: September 23, 2013

Ingredients: 

• 1/2 package Pillsbury™ Ready to Bake!™ chocolate chip cookies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 1/2 cups whipped cream topping (from aerosol can)
• 1/2 cup semisweet chocolate chips
• 1 tablespoon coconut oil

Directions:

Heat oven to 350°F. 

Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. 

Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.

Bake 14 minutes. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed 3 to 4 minutes until smooth. 

Using rubber spatula, gently fold in whipped cream topping.

Gently spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.

Just before removing cheesecakes from freezer, place chocolate chips and coconut oil in microwavable bowl. 

Microwave on High in increments of 20 seconds until chocolate is completely melted. Beat mixture with whisk until smooth.

Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. 

Decoratively drizzle melted chocolate over tops of cheesecakes. 

Let stand 2 to 3 minutes to set before serving.

Banana Fritters

Sandra Lee always has the easiest recipes that give the illusion of spending a lot of time in the kitchen when it was super fast!

I love having a variety of banana recipes . . . I hate throwing them away when they start to ripen a bit too much.

Recipe courtesy of Sandra Lee
Recipe copyright Sandra Lee

The Food Network
SHOW: Sandra's Money Saving Meals
EPISODE: Affordable Entertaining

Ingredients

Fritters:

• 3 eggs, beaten
• 3/4 cup milk
• 1/4 cup brown sugar
• 3 cups baking mix
• 3 ripe bananas, diced
• 2 cups canola oil, for frying

Spiced Glaze:

• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons pumpkin pie spice

Directions


For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined.

Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet.

For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice.

While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving.

Chocolate Cheesecake Bars

Quick, easy, delicious . . . my kind of recipe!

Source:

Ingredients

• 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
• 2 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 cup semisweet chocolate chips
• 1/4 cup caramel topping, if desired

Directions

Heat oven to 375° F. Grease 13x9-inch pan with shortening or cooking spray.

Unroll dough, and press in bottom and 1/2 inch up sides of pan.

In medium bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed until smooth. Fold in chocolate chips.

Spread filling over crust.

Bake 25 to 30 minutes or until edges are set and firm to touch.

Cool 1 hour on cooling rack.

Refrigerate 1 to 2 hours to set.

Cut into 6 rows by 4 rows.

Serve drizzled with caramel.

Store covered in refrigerator.

Fancy Mac and Cheese from The Pioneer Woman

This recipe was one of Ree's favorite things ever on her episode of the "Ten Things I Love".  At first I thought "mac and cheese"?  Then, as she went into the recipe, I could see why . . . and I can't wait to make it.

All that cheesy goodness of 4 cheeses and bacon too!

I have a feeling this is going to be my new favorite mac and cheese :)

Recipe courtesy of Ree Drummond
The Food Network
2012 Ree Drummond, All Rights Reserved
SHOW: The Pioneer Woman
EPISODE: Ten Things I Love

Ingredients

• 1 pound white button or cremini mushrooms, quartered
• Olive oil, for drizzling
• Kosher salt and ground black pepper
• 8 slices thick-cut bacon
• 2 yellow onions, peeled, halved and thinly sliced
• 5 tablespoons butter, plus more for buttering the pan
• 1 1/2 pounds macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/3 cup half-and-half
• 2 eggs, beaten
• 3/4 cup grated fontina
• 3/4 cup grated gruyere
• 3/4 cup grated Parmesan
• 4 ounces crumbled goat cheese (chevre)
• 4 ounces crumbled gorgonzola or other blue cheese

Directions

Preheat the oven to 425 degrees F.

Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.

Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.

In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.

Cook the macaroni until just undercooked. Set aside.

To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.

Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.

Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.

This is the stuff that dreams - and love handles - are made of.


Cook's Notes: 
Substitute diced ham or pancetta for the bacon. Use different cheese to your liking. Serve with steak or chicken as a side dish, or with a green salad as a main dish.

The Original Chex Party Mix

This retro recipe conjures up so many memories of parties and get-togethers my parents would have that always included the Chex Party Mix.  Everybody made it for their parties!  Us kids could be found hovering around the bowl :)

I had forgotten about the recipe until I was browsing the Betty Crocker website.  Then it all came back to me and I can't believe I have not made this party mix in all these years!

Source link

Ingredients

• 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
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. 

In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. 

Spread on paper towels to cool. 

Store in airtight container.