COUGAR FAMILY COOKBOOK
nothing brings people together like
good food COUGAR FAMILY RECIPES SOUTHERN ILLINOIS UNIVERSITY EDWARDSVILLE
ESTABLISHED 2020
TABLE OF CONTENTS Page 2
APPETIZERS
Page 10
SALADS
Page 11
MAIN DISHES
Page 20
SIDE DISHES
Page 29
DESSERTS
Page 34
SNACKS
SPICY PRETZELS from Millie Clark
APPETIZERS EASY
INGREDIENTS 1 - 1 pound bag of Rold Gold Pretzel Sticks 1 Cup - Cooking Oil 2 Packages - Hidden Valley Ranch Seasoning 2 Tablespoons - Cajun Seasoning 2 Tablespoons - Granulated Garlic 1 Tablespoon - Onion Powder 1/4 Teaspoon - Cayenne Pepper
DIRECTIONS In a roaster (or something big enough to stir pretzels). Add all ingredients except for the pretzels. Stir until combined over medium heat. Once combined add the entire bag of pretzel sticks. Turn heat off and keep stirring until all the pretzels are coated with the seasonings. Put in a bowl and enjoy or put in a Ziploc bag to enjoy later.
2
FIESTA RANCH DIP from Kristen Schmalz
APPETIZERS EASY
INGREDIENTS 2 Bricks of Cream Cheese 1 Packet of Fiesta Ranch Dip 1 Can of Fiesta Corn 1 Can of Rotel 1 Cup - Shredded cheddar or monterey jack cheese Fritos scoops
DIRECTIONS Add cream cheese to medium size mixing bowl. Strain Rotel and fiesta corn. Add to cream cheese and mix until blended. Add fiesta ranch packet and mix until blended. Lastly add shredded cheese and mix until blended. Refrigerate for 30 minutes. Serve with Fritos Scoops
"This is great on tacos, in chili or served as an appetizer."
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HOT CHEESE DIP from Jacquelyn Meszaros
APPETIZERS EASY
INGREDIENTS 1 lb Hamburger 1 lb Sausage 1 onion Jar of Salsa (I use the restaurant style) Box of Velveeta cheese Bag of tortilla chips
DIRECTIONS Chop the onion up and split in half. I cook half of the onion with the hamburger and the other half with the sausage. Be sure to drain the grease off the meat.
When finished cooking, put the meat in a crock pot and add a jar of salsa. Cut the block of Velveeta cheese into small chunks and add to the crock pot. Cook on low for two hours. Serve with the tortilla chips. "My family likes the "hot" sausage but I use plain if taking it places. You can also add garlic, red pepper flakes or any other spices you prefer. I never have any left:) Enjoy!!"
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UNCLE BILL'S FAMOUS CHEESE DIP
APPETIZERS
from Kelly Jo Hendricks
EASY
INGREDIENTS 1 pound of sausage (cooked and drained) 1 brick of Velveeta Cheese 1 can of Rotel (do not drain) 1 onion, diced 1 medium tomato, diced 8 oz. of sour cream 1 t. garlic powder 1 t. chili powder
DIRECTIONS Dice Velveeta and put into microwavable bowl. Pour can of Rotel (juice and all) over Velveeta. Microwave, stirring often, until completely melted. Add cooked sausage, onion and tomato. Microwave an additional minute and stir. Add sour cream, garlic and chili powders. Stir and pour into crockpot, on warm or low. Serve with chips and enjoy! "This recipe was shared with me by my dear friend Bill Nelson, over 20 years ago. It is a dish that is ALWAYS requested at big family gatherings, as it is a great food to snack on all day long."
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BUFFALO CHICKEN DIP from Katie Eilers
APPETIZERS EASY
INGREDIENTS 4 cooked chicken breasts (or 4, 12.5oz canned chicken) 1 cup hot sauce (prefer Louisiana) 1 1/2 cup Ranch dressing 3 - 8 oz bricks of cream cheese (low-fat works well, too) 2 cups shredded cheddar cheese (or whatever kind you prefer) Tortilla chips, celery, or whatever you chose to dip with! Crock pot or slow cooker
DIRECTIONS Combine all ingredients in a crock pot and put on high for 3/4 hours. Stir occasionally. Add more hot sauce to your liking. Serve with tortilla, corn chips, or celery and carrots! Tip: Use a crock pot liner for easy clean up! "I make this recipe all of the time for our office pot lucks. With COVID limitations on pot lucks, sharing the recipe is the next best way to still allow everyone to enjoy!"
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SWEET BEAN AND CORN SALSA
APPETIZERS
from Jennifer Arnoldi
EASY
INGREDIENTS 2 cans black beans, rinsed and drained 2 cans white shoepeg corn, drained 1 can black eyed peas, rinsed and drained 1 bell pepper, any color, chopped finely 1/2 to 1 red onion, chopped finely Fresh cilantro, chopped 1/3 c vinegar 1/3 c oil 1/4 c sugar
DIRECTIONS Place black beans, corn, black eyed peas, pepper, onion, and cilantro in a large mixing bowl. In a mason jar, measuring cup, or dish, mix sugar, vinegar, and oil until well-combined. Pour sugar/vinegar/oil dressing over salsa and mix well. Chill. Serve with tortilla chips. Leftover salsa is great in a quesadilla, on top of tacos, or in a burrito.
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PARTY PIZZA from Jenna Kot
APPETIZERS MODERATE
INGREDIENTS 1 lb. ground beef 1 lb. Bob Evan's pork sausage 1 lb. Velveeta cheese, cubed 1/2 tsp. oregano 1/2 tsp. salt 1.5 loaves Pepperidge Farm Party Rye
DIRECTIONS Brown sausage and beef, drain. Melt cheese, add meat and seasonings. Mound on rye bread. Freeze on cookie sheet. After frozen, store in plastic bags in freezer. To cook, place on cookie sheet and heat in 400 degree oven for 10 minutes. Makes about 50-60 appetizers.
"It's great to keep these on hand in the freezer and you can heat them up anytime for a snack."
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POMEGRANATE KIWI SALSA from Vicki Daggett
APPETIZERS CHALLENGING
INGREDIENTS Seeds from three (3) pomegranates This is the hard part. Look online for how to clean pomegranate & extract the seeds. 4 kiwi fruits, peeled and chopped 1 large sweet onion, diced or two bundles of green onion 2 jalapeĂąo peppers, (cleaned, remove seeds), diced 1 bundle cilantro, chopped 2 ripe avocado, peeled & chopped, remove pit 1 package frozen white kernel corn
DIRECTIONS Mix all ingredients together. Refrigerate to allow flavors to blend; overnight is best. Serve with tortilla chips, the lime flavored chips work well with this.
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GRAPE SALAD from Jeanette Parmenter
INGREDIENTS
SALADS EASY
1 package (8 ounces) cream cheese, softened 1 cup sour cream 1/3 cup sugar 2 teaspoons vanilla extract 2 pounds seedless red grapes* 2 pounds seedless green grapes* 3 tablespoons brown sugar (I use a little more to make sure it covers my entire dish liberally) 3 tablespoons chopped pecans (I use a little more to make sure it covers my entire dish liberally) *Be sure that grapes are very dry before mixing with cream cheese mixture.
DIRECTIONS In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Tip: You can also add chopped candy bars or substitute apples for half of the grapes.
10
MISSISSIPI MUD ROAST
MAIN DISHES
from Jes McIntire
EASY
INGREDIENTS 1- chuck roast 1- Au Jus seasoning packet 1- Ranch Seasoning Packets 1- stick of salted butter 6-8 pepperoncini's 1/4 cup pepperoncini juice
DIRECTIONS Turn crock pot on low Sear roast on all side for approximately 2 minutes each side. (Not necessary if no access to stove) Put roast in crock pot Add each packet of seasoning Put stick of butter on top Add pepperoncini's and about 1/4 cup of pepperoncini juice. Cook on low 8-10 hours Serve on top of egg noodles, sub roll, mashed potatoes or as is. "This is one of my family's favorite Cold Weather meals. Quick and Easy too!"
11
ALFREDO SAUCE from Carla Lybarger
MAIN DISHES EASY
INGREDIENTS 1 stick of butter 1 1/2 cup Fresh grated parmesan cheese 2-3 cloves of garlic crushed and minced 1TB Lemon juice 1Tsp salt 1Tsp Pepper 1/3 bar of cream cheese
DIRECTIONS Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, and seasonings, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve. "You can change the recipe around. We make “cajun pasta” but cooking shrimp on side, with creole seasoning and sautéed onions and peppers. We have also used steamed broccoli in place of pasta before."
12
BLACKBERRY PORK TENDERLOIN from Kara Shustrin
MAIN DISHES EASY
INGREDIENTS 1 - 2lb pork tenderloin 1 tsp salt 1 tsp cracked black pepper 1 tsp dried rosemary 1 clove garlic, crushed 1/4 c honey 1 - 16 oz jar seedless blackberry preserves 1/4 c dry red wine (such as Cabernet, Merlot, or red blend) 1 c fresh blackberries Splash of broth
DIRECTIONS Season all sides of pork tenderloin with salt, pepper, and rosemary. Place in slow cooker. Top with garlic, honey, preserves, and wine. Place blackberries around tenderloin, and add a little broth to bottom of slow cooker. Cook on low for 8 hours. Serve with crusty bread and fall veggies! "My two sons love this dish...the house smells great while it is cooking!"
13
LEMON GRILL CHICKEN
MAIN DISHES
from Mackenzie Kot
EASY
INGREDIENTS 2 sticks of butter 1.5 tsp. garlic salt 2 Tbls. oregano 2 Tbls. chopped parsley 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup lemon juice 6-8 skinless, boneless chicken breasts
DIRECTIONS Melt butter in microwave. Mix in garlic salt, oregano, parsley, pepper, and salt. Blend in lemon juice. Dip chicken in sauce before placing on grill or broiler. Continue to baste chicken throughout cooking, turning often. Save a small amount of sauce to brush over chicken after removing from heat. "Our family likes it to be a little more lemony, so we double the amount of lemon juice."
14
MISSISSIPI POT ROAST
MAIN DISHES
from Theresa Rohrbach
EASY
INGREDIENTS 3 lb Rump Roast 1 packet Hidden Valley Ranch 1 packet of Au Jus gravy mix 1 stick of butter (unsalted) 1 to 3 pepperoncinis
DIRECTIONS Place Rump Roast in the crock pot. Sprinkle the top and sides of roast with the Hidden Valley Ranch mix. Sprinkle the AuJus mix on top of the Hidden Valley Ranch mix. Lay the entire stick of butter on the top of the roast. Place 1-3 pepperoncinis in the pot. Turn on low and cook for 7 hours. When finished, take two forks and shred the roast into the juice. Serve with mashed potatoes and corn. "Easy to make during the week for a delicious hot meal!"
15
TOMATO SPINACH FETA CRUSTLESS QUICHE
MAIN DISHES EASY
from Carol Radwine
INGREDIENTS 1 Tbs olive oil 1 onion diced (about a cup) 6 oz fresh baby spinach leaves 4 eggs 1/2 cup all purpose flour 1/2 tsp baking powder 1 1/2 cups milk 1/2 cup feta cheese (save a little for garnish) 1/2 cup grape or cherry tomatoes, halved Fresh basil leaves (optional, for garnish) Salt and pepper to taste
DIRECTIONS Preheat oven to 400F. Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate) Heat the olive oil over medium high heat in a skillet, and sautĂŠ the onion until softened. Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste.
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TOMATO SPINACH FETA CRUSTLESS QUICHE
MAIN DISHES EASY
from Carol Radwine
DIRECTIONS Set aside to cool 5 minutes. Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well. Pour egg mixture into quiche pan. Top with feta. Place the tomato halves on top, and press gently so only the surface is visible. Bake for 25-30 minutes, or until center is set and the edge is golden brown - and pulling away from the pan. Cool for 10 minutes. Garnish with extra feta, and some basil (optional). Slice, and serve.
"This is great on tacos, in chili or served as an appetizer."
17
CHICKEN PAPRIKASH from Anna Pavlik
MAIN DISHES MODERATE
INGREDIENTS 1/2 cup flour 3 tablespoons Hungarian paprika salt pepper 1 lb. of chicken (I use skinless, boneless thighs) 3 tablespoons butter 1 cup chopped onion 1/8 teaspoon ground red pepper 2 cups chicken broth 1 cup sour cream
DIRECTIONS Combine flour, 2 tbsp paprika, salt and pepper. Dredge chicken pieces in flour mixture. Reserve leftover flour. Add butter to a large cast iron skillet - heat over medium high heat. Add chicken and brown on both sides, about 5-7 minutes per side. Remove chicken from pot. Add a little butter to the pot (if the bottom appears to be too dry). Add onion, red pepper, 1 tbsp paprika, and salt.
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CHICKEN PAPRIKASH from Anna Pavlik
MAIN DISHES MODERATE
DIRECTIONS SautĂŠ until the onion is tender, about 2 minutes. Return chicken to pot, and add enough chicken broth to cover. Bring to boil, reduce heat, cover, and simmer for about 30 to 45 minutes, until chicken is done. Remove from heat and let cool down. Combine reserved flour and 1/2 cup sour cream. Add a small amount of liquid from pot into flour mixture and stir with whisk until smooth. Add mixture to pot, stirring constantly, simmer for 5 minutes. Let cool again and add remaining sour cream, stirring constantly. Sauce should be a very pale orange color (almost white). Cook for about 1 minute until heated. Serve over homemade dumplings, egg noodles, or rice. "This recipe was passed on to me from my Hungarian grandmother and it always makes me think of her. It's a great fall and winter recipe. It's a fairly simple comfort food recipe and you can adjust the spice level and/or add spicy Hungarian paprika in place of the original on the recipe. I think it's best served over handmade dumplings. YUM!"
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GRANDMA'S POTATOES
from Sarah Kirkpatrick
SIDE DISHES EASY
INGREDIENTS 5 lbs potatoes (potato type doesn't necessarily matter though I prefer yellow/gold) 8oz cream cheese (one block) 16 oz sour cream 1 stick butter Paprika Potato ricer (specialty tool)
DIRECTIONS Preheat oven to 350 degrees. Peel and slice potatoes. Boil for approximately 25 minutes (or until soft). In a large bowl, place the cream cheese, sour cream, and butter. Once your potatoes are cooked, drain and put through the potato ricer into the bowl with your other ingredients. Mix thoroughly until until everything is incorporated smoothly. Pour potato mixture into a 9x13 dish (spray dish first) and sprinkle with paprika.
20
GRANDMA'S POTATOES
from Sarah Kirkpatrick
SIDE DISHES EASY
DIRECTIONS Bake for approximately 30 minutes until heated through. You can prepare the potatoes in advance, refrigerate, and bake later. If refrigerated, bring them back to room temperature before baking (or increase bake time to 45 minutes).
"This is a recipe passed down from my grandmother to my mom (an SIUE alum) to me and one that I've now made with my own daughter. It's a must-have at all of our holiday meals!"
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CHEESY VEGGIE CASSEROLE
SIDE DISHES
from Tammy Taylor
EASY
INGREDIENTS 2 small bags or 3/4 of a large bag of frozen California blend veggies (broccoli, carrots, cauliflower) 1 stick margarine 3/4 block of Velveeta cheese 1 sleeve crackers Salt, pepper, and garlic powder to taste "This is great on tacos, in chili or served as an appetizer."
DIRECTIONS Preheat oven to 350 Boil veggies for about 5 minutes just to soften them Melt Velveeta with 1/2 stick of the margarine I do this in the microwave.
Crunch up the crackers, and mix the remaining 1/2 stick of melted margarine into crackers. Add a pinch of salt, pepper, and (sometimes) garlic powder to the cracker mixture. Place veggies in 9x13 baking dish (I don't oil mine but you can)
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CHEESY VEGGIE CASSEROLE from Tammy Taylor
SIDE DISHES EASY
DIRECTIONS Pour melted Velveeta and margarine over veggies. Top with cracker mixture. Bake until crackers are nice and brown and the casserole is bubbly, usually 30 to 45 minutes or so
"My mom and sister request that I make this for every holiday that we all get together. It's so easy to make, so I totally agree to it! It's one of those dishes that people beg to take the leftovers home, and I pray they forget about leftovers. I used to make this with fresh veggies, but one year I couldn't find cauliflower anywhere, so that's how the frozen version started. What surprised me is that nobody even noticed I didn't spend forever chopping veggies. I finally had to fess up one day that I was "cheating" and not chopping, but the fact that they continue to eat it like there's no tomorrow tells me they don't care one bit. My grandma scolded me one day about telling on myself when it comes to using cooking shortcuts (pie crust specifically), so if you use frozen veggies like I do now, shhhhhh:)"
23
FRIED CABBAGE from Tracey Price
INGREDIENTS
SIDE DISHES EASY
All of the leftover bacon grease after frying a pound of bacon. 1 large head of cabbage 1 small yellow onion Seasoning salt Garlic powder
DIRECTIONS Wash the head of cabbage, then shred; make the shredded pieces as thin as possible. Chop the onion into very small pieces. Put the bacon grease into a large skillet. Once the bacon grease is hot, pour in the cabbage and onions. Add seasoning salt and garlic powder (use your own judgement on the amount). Fry the cabbage (flipping periodically) until it is soft with no crunch. The cabbage will cook down as it gets closer to being done, but you still want to cook it until you can chew it with no crunchiness.
The cabbage is done cooking when the crunchiness is gone.
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ROASTED BRUSSEL SPROUTS AND SWEET POTATOES
SIDE DISHES EASY
from Lori Huntley
INGREDIENTS Brussel Sprouts, trimmed and halved (2 packages) Sweet Potatoes cubed (3-4) 2-3 tbls. olive oil 1 tsp. cumin 1/2 tsp. garlic powder Pinch all spice salt Feta Cheese/pecan pieces/balsamic glaze to finish
DIRECTIONS Preheat oven to 400 degrees. Prepare Brussel sprouts and sweet potatoes for roasting. Trim and halve Brussel Sprouts and cube cleaned sweet potatoes to a similar size. Drizzle with olive oil and mix together spices. Add spices and mix roast for 30 minutes, stirring after 15 minutes When ready to serve add feta cheese and 1/4 to 1/2 cup pecan pieces and drizzle with balsamic vinegar glaze. You can make a glaze by cooking down balsamic vinegar over low heat but it is more convenient to purchase a glaze.
25
FIVE-CHEESE BAKED MACARONI
SIDE DISHES
from Victor Hicks
INGREDIENTS
for the Béchamel Sauce
2 to 4 Tablespoons - Butter 2 to 4 Tablespoons - Flour 1 1/4 to 3 Cups - Milk, Heated 1 Cup - Grated Sharp Cheddar Cheese 1 Cup - Grated Parmesan Cheese 2 Cups - Velveeta Cheese Salt & Pepper
INGREDIENTS
for the Macaroni Dish
4 to 8 Cups - Elbow Macaroni, Drained 2 to 4 Cups - Grated Cheddar Cheese 1 to 2 Cups - Grated Mozzarella 1/2 Cups - Sour Cream 1 Tablespoon - Italian Seasoning Blend 1/2 Cup - Bacon (Optional)
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MODERATE
FIVE-CHEESE BAKED MACARONI
SIDE DISHES
from Victor Hicks
DIRECTIONS
MODERATE
for the Macaroni Dish
Preheat oven to 350°F. Bring 1 Quart or Larger Pot of Salted Hot water to a rolling boil. Add 1-16 ounce box of elbow macaroni or your choice of pasta to boiling water. Follow the package directions for the macaroni, cook to al dente, and drain. Place cooked macaroni in a large bowl and while still hot, add half of all your remaining cheeses. This will help them melt. In a separate bowl, combine the BÊchamel Sauce and then add the sour cream. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. If the macaroni is browning faster than you want, cover with foil. Top with additional cheese, bacon, and the Italian Seasoning blend for color, flavor, and garnish if desired.
27
FIVE-CHEESE BAKED MACARONI
SIDE DISHES
from Victor Hicks
DIRECTIONS
MODERATE
for the BĂŠchamel Sauce
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming. To make the cheese sauce, stir in 1/2 cup grated cheddar cheese during the last 2 minutes of cooking, along with a pinch of black or cayenne pepper. Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
28
PEACH DUMP CAKE from Jamie Doss
DESSERTS EASY
INGREDIENTS 1-2 drops of Vanilla Extract Nutmeg to taste Cinnamon to taste 2 - 16oz cans of Sliced Peaches Classic Yellow Cake Mix (Brand of your choice) 1 stick of butter
DIRECTIONS Pre-heat oven to 350 degrees. Lightly grease a 9x13 casserole dish. Pour 2 cans of peaches into the casserole dish. Pour vanilla, nutmeg, and cinnamon over the peaches. Season to your taste. Use a spoon to mix ingredients with the peaches. Pour cake mix over the peaches covering them completely. Place slices of butter over the cake mix. Bake uncovered for 50-60 minutes or until top is golden brown and syrup from peaches is bubbling. Serve warm with ice cream of your choice on the side.
29
PEANUT BUTTER OATMEAL COOKIES from Sarah Stover
DESSERTS EASY
INGREDIENTS ½ c shortening ½ c margarine 1 c brown sugar ¾ c white sugar 1 c peanut butter 2 eggs 1 ½ c flour 2 tsp baking soda 1 tsp salt 1 ½ c Old Fashioned Oats Optional: 1 tsp vanilla
DIRECTIONS Preheat oven to 350 degrees. Mix together the shortening, margarine, sugars, peanut butter, and eggs. In a separate bowl, combine the flour, baking soda, and salt. Blend the dry and wet ingredients together. Add in the oats. You can add more or less oats than called for depending on preference. I prefer to use Old Fashioned Oats for more texture, but you can use Quick Oats.
30
PEANUT BUTTER OATMEAL COOKIES from Sarah Stover
DESSERTS EASY
DIRECTIONS Drop by spoonful on a cookie sheet lined with either silicone sheet or parchment paper. Bake for 10-12 minutes.
"This is my go-to cookie recipe. It is easy to make and always well received. Since it uses both shortening and margarine the cookies last for several days and stay soft. My family has an annual cookie day in which we get together to make cookies and treats before the holidays. This Peanut Butter Oatmeal cookie is always a family favorite!"
31
KATY COOKIES from Katy Bolduc
DESSERTS MODERATE
INGREDIENTS 2 1/4 cups of unsifted flour 1 tsp. baking soda 1 cup butter, softened 1/4 cup granulated sugar 3/4 cup firmly packed brown sugar 1 pkg. (4 oz. size) instant vanilla pudding and pie filling 1 tsp. vanilla 2 eggs 1/2 bag of semisweet chocolate chips (6 oz.) 1/2 bag of milk chocolate chocolate chips (6 oz.) Nuts (optional)
DIRECTIONS Mix flour and baking soda. Combine butter, the sugars, pudding mix, and vanilla in a large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiffen. Drop by rounded teaspoonful onto ungreased cookie sheet about 2 inches apart.
32
KATY COOKIES from Katy Bolduc
DESSERTS MODERATE
DIRECTIONS Bake at 375 degrees for 8-10 minutes. Bakes 7 dozen.
"These are our family's favorite chocolate chip cookies! Hope your family enjoys them as well!"
33
HOMEMADE CHEX MIX
SNACKS
from Emma Schock
EASY
INGREDIENTS 1 box (15 oz) Wheat Chex 1 box (10 oz) Cheerios 1 box (15 oz) Rice Chex 1 box (10 oz) Pretzels 1 lb Butter (melted) 3 Tbs Worchester Sauce 1 Tbs Garlic Salt (heaping) 1 Tbs Celery Salt (heaping) 1/2 - 1 tsp Garlic Powder
DIRECTIONS Preheat oven to 250 degrees. Mix cereals together in a turkey roasting pan or equivalent sized pan. Add seasonings to melted butter. Stir and dissolve. Pour seasoned butter over cereal mix and mix well (1/4 at a time mixing together between to coat throughout). Bake at 250 degrees for 2 1/2 hours, stirring every 30 minutes. Enjoy! "This is great on tacos, in chili or served as an appetizer."
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HOMEMADE CHEX MIX from Emma Schock
SNACKS EASY
"This recipe is a staple in our home throughout the entirety of the Fall and Winter seasons! Over the years, anytime we saw the roasting pan out, we knew my mom was about to fill up at least 4, gallon Zip-loc bags of homemade Chex mix for us to steal from her house. I now enjoy making this recipe for my children and passing out bags of it to friends on a whim. Since I have picky eaters, I sometimes substitute the Wheat Chex with extra Rice Chex (and a little extra butter mixture, haha)."
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CURATED FOOD RECIPES
25 Recipes Made
with love
FROM OUR COUGAR FAMILY