When I was a teen in the 80′s chex party mix was all the rage. Remember? This was before you could buy it in 8 different varieties at the store. Every year my mom made the traditional chex party mix for our Christmas Eve party. The microwave had just been invented, but this original recipe (not the one on the box today) was always made in the oven. I remember being addicted to it as a kid, and looking forward to it at our party.
I’m pretty sure I remember a round tin with lid at one point that my mom got from the chex mix people (mail order?) It was a tin specifically made for chex mix and may have even had the recipe on it. Anyone able to verify that?
I made it for our family last year, but it didn’t quite hit the spot, which is why I played around with it this year and amplified the seasonings. Oh yeah…..just right!! Maybe part of it was the homemade seasoning salt that I used. I was actually going to use an official seasoning from the store because I wanted to make sure it tasted just right, but didn’t make it to the store before I made it. Then one day when the craving hit hard, I figured I could make my own seasoning. What a great msg-free option.
Now check out this recipe card…..this is written in my handwriting as an early teen……..
I recently rediscovered that I have an entire recipe card box full of recipes I’d either handwritten or stapled onto index cards back in the day. How cool is that? I love seeing my cursive writing back then, and I can remember when I went through this phase I was planning a “hope chest” of sorts for my someday family I’d have. I was really quite domestic growing up, and learned most of my skills through house chores and a strong work ethic at home, spending time on my grandparent’s farm, and all my years as a mother’s helper/nanny.
And I’m sure the fact that I come from a broken home was a driving force behind my strong urge to have my own family one day….have I mentioned before I’m living my dream? It’s not always easy…..but I am, and I love it! I’m very grateful and blessed to have a supportive husband, and be home with our 3 girls! And my honey….he loves this chex mix. He gave me the thumbs up right before his cold took him out. I’m so glad that he’s feeling better, and so far no one else seems to have caught it. Whew!!
Mix up a batch of this addictive chex party mix for your family, and let me know what you think. If you don’t get to it before Christmas….plan on it for your New Year’s Eve. The newer recipe on the box is different, and also uses a microwave. Do yourself a favor and use the oven. Your tastebuds will thank you.
On another note ~ Can you tell how much I love Christmas? Last year I was on a blogging break over the holidays….and boy, I sure am making up for it this year. I hope you don’t mind how much I’ve been posting lately. I just feel I have so many favorites to share with you guys. And as we roll into 2012, I’ll be shifting my focus back into clean eating, regular REAL food recipes versus treats galore and sharing our life in general. Let me know your thoughts.
- 1½ sticks melted butter
- 2 Tbsp homemade seasoning salt
- 1 Tbsp worchestershire sauce
- Extra ½ – 1 Tbsp seasoning salt while mixing to adjust to taste
- 3 cups corn chex
- 3 cups rice chex
- 3 cups wheat chex
- 2 cups pretzel sticks, broken in pieces
- Mixed nuts or peanuts, optional
- HOMEMADE SEASONING SALT ~
- 2 Tbsp sea salt
- 3 tsp sugar
- ¾ tsp paprika
- ½ tsp onion powder
- ¼ tsp garlic powder
- Preheat oven to 250.
- In large cookie sheet, melt butter in pan.
- Mix up homemade seasoning salt.
- Pour melted butter into large bowl (original recipe called for mixing on cookie sheet…I found I was able to get better coating by stirring the chex in a bowl to coat with additional mixing on cookie sheet).
- Add seasoning salt and worchestershire sauce to butter. Mix well. Add in all chex mix, stirring between each addition. Add in pretzels, and nuts if using.
- Pour chex mix back into buttered cookie sheet. Spread out and sprinkle with additional seasoning salt. Continue mixing, stirring and seasoning to desired taste.
- Cook in oven for 1 hour stirring every 15 minutes.
- Makes 9 – 10 cups.
- ** I’ve made this twice this month. The first time I made the recipe on the original card above of course with butter (not margarine). It was good, but not quite seasoned the way I remembered. I made the adjustments you see here and it turned out perfectly.