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!

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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.

No-Bake Key Lime Yogurt Pie

Low fat or no fat can taste awesome too . . . less than 200 calories per serving!

Source of recipe and photo:  BettyCrocker.com

Ingredients

• 2 tablespoons cold water
• 1 tablespoon fresh lime juice
• 1 1/2teaspoons unflavored gelatin
• 4 oz (half of 8-oz package) fat-free cream cheese, softened
• 3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
• 1/2 cup frozen (thawed) reduced-fat whipped topping
• 2 teaspoons grated lime peel
• 1 reduced-fat graham cracker crumb crust (6 oz)

Directions

In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.

Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.


Expert Tips

Research shows that eating 3 daily servings of low-fat calcium-rich dairy foods like yogurt can play an important role in weight loss plans.


Nutritional Information

Serving Size: 1 Serving

Calories 

160

 (

Calories from Fat 

35),

 

Total Fat 

4 g

 

(Saturated Fat 

1 1/2 g,

 

Trans Fat 

1 g

 ), 

Cholesterol 

0 mg 

Sodium 

210 mg

 

Total Carbohydrate 

26 g

 

(Dietary Fiber

0 g

 

  Sugars 

16 g 

 ), 

Protein 

5 g

 ; 

% Daily Value*:

Vitamin A 

8%;

 

Vitamin C 

0%; 

Calcium 

10%;

 

Iron 

2%;

 

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; 

Carbohydrate Choices: 

2 

*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Chicken Bacon Sliders

These awesome and versatile chicken sliders can be an appetizer, snacks or a main meal.

This is the type of slider that has so many possibilities . . . use your imagination and put your special touch to it.  There are some suggestions for variations at the end of the recipe.

The recipe comes from The Pioneer Woman's website, so you know it's got to be good!

Awesome party food :)

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts (breast Halves, Not The Whole Breast)
• 16 slices Thin Bacon
• Cajun Spice
• Salt And Pepper, to taste
• 16 whole Small Dinner Rolls
• 16 slices Cheese Of Your Choice (cheddar, Monterey Jack, Pepper Jack, American, Swiss)
• Bottled Sauces Of Your Choice: BBQ, Louisiana Hot Sauce, Teriyaki, Etc.
• Toppings Of Your Choice: Tomato Slices, Grilled Onions, Lettuce, Celery Leaves, Etc.
• Spread Of Your Choice: Mayo, Mustards, Mayo Mixed With Chipotle Pepper, Etc.

Preparation Instructions


Slice bacon pieces in half and fry over medium-low heat until

Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you're finished, you'll have eight thinner chicken breast pieces. Slice each of these in half so you'll wind up with sixteen small chicken "patties." Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly.

Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste.

Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you'd like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan.

Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!


Variations:

* Brush a little BBQ sauce on the chicken before laying on the slice of cheese and the bacon.

* Brush a little Louisiana hot sauce on the chicken. Add bacon, then top with a bunch of celery leaves before putting inside the buns.

* Change up the cheese, toppings, however you'd like!



Source:  The Pioneer Woman

Trisha Yearwood's Chicken Pie

This is one of those southern comfort meals that is so easy to

 put together and one of my favorites.

You can vary the recipe by adding some vegetables . . . 

I love adding peas.

Recipe courtesy of Trisha Yearwood

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

The Food Network

SHOW: Trisha's Southern Kitchen

EPISODE: Trisha's College Roommate Reunion
Click  on the episode link to see the rest of the recipes featured on the show.


Ingredients

• 3 cups cooked, shredded chicken
• 2 cups chicken broth
• One 10-ounce can cream of chicken soup
• 1 cup self-rising flour
• 1/2 teaspoon pepper
• 1/2 cup (1 stick) butter, melted
• 1 cup buttermilk, well shaken

Directions


Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.