*Last post of 2017* {recipe included!}

As we wind down here in Two Thousand Seventeen I want to Thank all of you for following along and reading my posts throughout the past several years.  I am happy when I find that my posts touch others or help you in some small way (even if it is only a photo or recipe).

I want to share another recipe of mine, which I’ve recently perfected for us to enjoy, and hope that you may have an opportunity this upcoming weekend to try it for yourself.  Whether you are celebrating the beginning of a new year in the comfort of your own home or out in the bitter cold with loved ones as you share a tradition of watching something fall from the sky or rise up a pole I wish you good health, happiness, and much peace in the year to come.

Mary’s Chex Mix

Preheat oven to 265 degrees

Ingredients

4 cups rice chex & 4 cups corn chex (or use your favorite flavor combinations)

1 1/2 cups salted peanuts

1 1/2 cups pretzels (wheels or sticks)

1 stick unsalted butter (use a good quality butter if you are able to)

2 tsp lemon juice

7 tsp Worcestershire Sauce

1/2 tsp season salt

1/2 tsp salt

1/2 tsp onion powder

1 tsp garlic powder

Directions

Place cereal, peanuts, and pretzels in a 9 x 13 inch pan.

Melt the stick of butter in a medium saucepan/pot on your stove on low heat; add your other ingredients and whisk all together.  When it is warmed a bit you may wish to dip in a piece or two of cereal to taste the mixture and adjust the ingredients as you wish.

When heated through (not boiling) pour over your cereal mixture and mix well.

Bake for a total of 45 minutes (approx.) and stir every 15 minutes.  I baked at 265 degrees for the first 30 minutes and then lowered the temperature to 255 degrees for the last 15 minutes and all seemed to be absorbed well into the cereal.

WARNING!!!!

This is very addictive!!!

HAPPY NEW YEAR!!!!

 

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