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.

Chocolate Devils

Chocolate is such a weakness for so many of us!

This recipe is a delight for the eyes and such a treat for our chocolate cravings.

What a gorgeous presentation and perfect on the dessert table for a party.

Thank you Ree Drummond for another awesome recipe!

Recipe courtesy of Ree Drummond
Recipe courtesy Ree Drummond
The Food Network
SHOW: The Pioneer Woman
EPISODE: Sweet Deliveries 
Check out the link for more delicious recipes from this episode.

Ingredients

The Best Chocolate Sheet Cake:

• Baking spray, for spraying parchment
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter
• 4 heaping tablespoons cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs, beaten

White Frosting:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 2 sticks (1 cup) butter
• 1 cup granulated sugar (not powdered sugar!)

Ganache:

• 3 cups heavy cream
• 2 teaspoons vanilla
• 24 ounces semisweet chocolate, broken into pieces
• 1 jar maraschino cherries

Directions

Special equipment: a 2 1/2-inch biscuit cutter and a frosting (piping) bag and tip

For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray.

In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.

Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely.

Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.)

For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla.

While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt.

To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

Emeril LaGasse is one of my favorite chefs ever.  Love his style of cooking!

I won't be using freshwater catfish for this recipe, instead, will use tilapia or cod.  Would not change a thing about anything else.

Healthy and delicious!

Source:  Emeril.com




INGREDIENTS

• Four 6- to 8-ounce skinless catfish fillets
• 2 teaspoons Emeril's Original Essence or Creole Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 tablespoon minced garlic
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• Juice of 1 lemon
• 1 tablespoon chopped fresh parsley (optional)
• Lemon wedges, for serving (optional)

DIRECTIONS

Position a rack about 4 inches from the broiler element and preheat the broiler.

Line a rimmed baking sheet with aluminum foil. Season the catfish fillets on both sides with the Essence, salt, and white pepper, and place the fillets on the prepared baking sheet.

In a small bowl, combine the garlic, olive oil, and thyme. Using a small spoon, spread the garlic mixture evenly over the catfish. Then drizzle the fillets with the lemon juice.

Transfer the baking sheet to the broiler. Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove from the oven and serve immediately, sprinkled with the parsley and garnished with lemon wedges if desired.

Lobster Macaroni and Cheese

Just when you thought plain macaroni and cheese is fabulous, here comes the addition of lobster to take it over the top.

Leave it to Ina Garten to come up with a gourmet recipe for mac and cheese!

Click here for more macaroni and cheese recipes.

Source:
The Food Network
Recipe courtesy of Ina Garten
2009, Ina Garten, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Perfect Pasta



Ingredients

• Kosher salt
• Vegetable oil
• 1 pound cavatappi or elbow macaroni
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 1 1/2 pounds cooked lobster meat
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.