Servings: ? | Prep Time: 5 minutes
1 box Corn Chex
1 box Cheerios
1 box Rice Chex
1 tsp celery salt
3 TBSP Worcestershire sauce
1 box pretzel sticks
1 quart pecans
3 sticks Blue Bonnet margarine
Melt margarine. Mix everything together. Bake at 200F for 2 hours, stirring every 15 minutes. Empty out onto paper bag.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yield: 36 puffs
- 1 stick unsalted butter, cut into chunks
- 1/2 tsp salt
- 1 cup all-purpose White Lily flour
- 4 eggs, at room temperature
- 1 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 1 1/2 cups (6 oz) shredded sharp Cheddar (from a block, not pre-shredded)
- Preheat oven to 375 F.
- Line 2 baking sheets with parchment paper.
- In medium saucepan, combine 1 cup water, the butter and salt and bring to boil.
- Turn off heat and add flour. Mix with wooden spoon until dough starts to form a lump. Set aside without stirring for 5 minutes.
- Add eggs, 1 a time, mixing well after each egg.
- Mix in mustard, cayenne and cheese.
- Scoop with small scoop onto lined pans. Leave 1/2″ between puffs.
- Bake until puffy and golden, about 25 minutes. Rotate halfway through.
- Remove from oven and serve immediately or turn oven off and crack oven door to keep them warm.
Recipe Origin: adapted from NYT recipe.
Prep Time: 5 minutes | Cook Time: 1 hour | Total Time: 1 hr 5 minutes | Yield: 2 quarts
- 2 cups Cheerios
- 2 cups bite-sized Shredded Wheat
- 2 cups pretzel sticks
- 1-1/2 cups salted peanuts
- 1/4 cup butter, cubed
- 3 tsp Worcestershire sauce
- 1/2 tsp celery salt
- 1/2 tsp onion salt
- 1/2 tsp garlic salt
- 1/2 tsp paprika
- In a large bowl, combine the cereals, pretzels and nuts.
- In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat.
- Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 250° for 1 hour, stirring every 15 minutes.
- Store in an airtight container.
Recipe Origin: Mamaw.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes about 1 pound
- 1 cup corn or canola oil
- 1 (1-ounce) envelope dried ranch salad-dressing mix
- 1/2 of a 1-ounce envelope dried garlic-flavored salad-dressing mix (pour the envelope into a measuring cup and spoon out half)
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried dill
- 1 pound hard sourdough beer pretzels, broken into pieces (“hard” or “beer” pretzels are in the snack section of your grocery store; if you can only find a 13-ounce box, that’s fine to use instead of 1 pound)
- Put oil, salad-dressing mixes, lemon-pepper seasoning, and dill into a gallon-size ziplock bag, seal it, then shake hard to mix.
- Add pretzels and toss until they’re completely coated. Allow the pretzels to “marinate” for at least 1 hour, giving them a shake whenever you think of it.
- Heat oven to 300 degrees F. Spread pretzels and their flavorings on a large, rimmed cookie sheet lined with foil and bake, stirring every 10 minutes, for 30 minutes.
- Let pretzels cool completely, while stirring often.
- Store them in an airtight container (they’ll keep for 4 to 6 weeks).
Recipe Origin: Wondertime. Great magazine that is no longer.
Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4
- 2 cups White Lily Self Rising Flour
- 1 lb sharp cheddar in a block
- 1 stick butter
- 1/2 tsp cayenne
- 1/2 tsp salt
- Grate cheese cold, then combine with butter. Let sit until room temperature.
- Add flour 1 cup at a time.
- Add cayenne and salt and mix until it has the consistency of spaetzle.
- Bake at 350F for 20 minutes. Don’t open oven door.
- Reduce oven temp to 300F to crisp up for about 10 minutes.
Recipe Origin: The Famous KK Hill of Yazoo City, MS.