Oven-Baked Chex Mix Recipe
Oven-Baked Chex Mix Recipe

I find it necessary to post this recipe. It was and is the reason for several thousand visits to my blog. When I make Oven-Baked Chex Mix I know it’s the holiday season. I often switch out the bagel chips, this time for my beloved Cheeze-its. Let the Christmas season begin.

Makes about 12 cups

What’s your favorite tidbit to pick out of the Chex Mix?

It’s a good thing I clipped this recipe from the cereal box a few years ago. I noticed this year (and maybe this was true in recent years too) the recipe for Chex Mix included only a set of microwave directions. I’m a little funny about using the microwave to “bake” something. I’ve never tried making this in the microwave, but knowing what I know about roasting or baking I predict Chex Mix baked in an oven tastes better than Chex Mix stirred in the microwave. It does take a little longer, but that’s a wash in my opinion, because either way you have to cool the mix before eating. If you want microwave instructions just look on the back of a Chex cereal box. By the way, this recipe works perfectly fine with a store-brand Chex-type cereal if you so desire.

6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
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 bagel chips

Preheat oven to 250 degrees F. In an ungreased large roasting pan, melt butter in the oven. Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Stir in chex cereals, mixed nuts, pretzels, and bagel chips until coated. Bake for 1 hour, stirring every 15 minutes. Spread on paper towels until cooled. Store in an airtight container.


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Checklist
An 11-point checklist that helps you answer the question, “Am I Ready to Write a Cookbook?”

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10 Reasons to Hire A Cookbook Coach

 

 …

Beer Batter Bread

With the leaves turning yellow, and the air predicted to turn crisp, my thoughts turn to cool-weather food. I enjoy making “dump and stir” savory breads almost as much as taking the time to make focaccia or ciabatta. Made with dark, rich stout this bread pairs well with a hearty stew or soup. Use a lighter lager or ale to serve with salad. Delicious either way.

Makes one 9 x 5 x 3-inch loaf

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the loaf pan

3 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

1 teaspoon fine sea salt

1 (12-ounce) bottle lager, ale, or stout, at room temperature

Preheat the oven to 375°F. Brush one 9 x 5 x 3-inch loaf pan with some of the butter.

In a bowl, combine the flour, baking powder, sugar, and salt. Add the beer and 2 tablespoons of the remaining melted butter, stirring just until combined. (The batter will be somewhat lumpy.)

Pour the batter into the prepared loaf pan and drizzle with the remaining 2 tablespoons of melted butter. Bake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly, then invert onto the rack to cool until warm. Serve warm or at room temperature.…