Fonda’s Famous Chex Mix

Holiday guests love party mix!

Every family has its own special version of holiday party mix. I have tried different party mix recipes at various friends’ homes and Christmas parties. When I was a teacher, students would sometimes bring party mix to me as a Christmas gift. And, I must admit, party mix is my biggest holiday weakness. For many people, fudge, peanut butter balls, and other holiday sweets are their downfall. Not me. I would turn down all the sweets in the world for my mother’s special twist on “Original Chex Party Mix.”

I can remember as a child sitting by the Christmas tree with my legs folded beneath my nightgown watching the multi-colored blinking lights on the tree as I munched on my bowl of my mom’s party mix. As a teenager, my friends Brian, Tammy, Shannon, Wendy, Beth, and many others who drifted in and out of my house during those formative years were recipients of my mom’s party mix — whether we were watching Saturday Night Live, playing card games, or just visiting, my mom’s party mix has not changed over the years. It is a constant, delicious reminder of holidays past.

That being said, last week, my mom and dad visited and brought me a huge jar if party mix. I am embarrassed to say that in less than 48 hours, I had eaten it all! Yum! So, in the spirit of Christmas giving, I share with you my mother’s recipe for party mix.

From start to finish, this recipe will take you approximately 1 hour 15 minutes.

Ingredients

3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 1/2 cups Cheerios
1 1/2 cups Goldfish
1 cup bite-sized pretzels
2 cups mixed nuts
1 cup pecan halves

1 stick margarine
3 tbsp Worcestershire
2 tsp seasoning salt
1 tsp garlic powder

Directions

Preheat oven to 250 degrees.
Mix cereals, Goldfish, pretzels, and nuts in a large bowl.
Melt margarine in microwave, and stir in seasonings and Worcestershire.
Pour margarine mixture over cereal blend while stirring constantly to distribute liquid well.
Spread mix in a thin, single layer on several baking sheets.
Bake at 250 for one hour, stirring every 15 minutes.
Spread on paper towels to cool.
Store in airtight container.

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One Response to Fonda’s Famous Chex Mix

  1. Pingback: Coconut Balls | Cooking by the Water

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