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.
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Yield: Makes 36 mini muffins.
- 2 cups White Lily self rising flour
- 1 1/2 sticks butter, melted
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh chives
- 1 TBSP chopped fresh parsley
- 1 tsp garlic powder
- Melt butter
- Preheat oven to 350 degrees F.
- Spray mini muffin tins with Pam and set aside.
- Combine biscuit ingredients in a bowl, being careful not to overwork dough.
- Spoon dough into prepared muffin tins and bake for 15 to 20 minutes.
- Brush melted butter on top when done.
Notes: Delicious sliced in half and filled with ham or turkey.
Recipe Origin: Tore a page out of a local magazine.
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Serves: A Ton of Folks
- ½ cup sour cream
- ½ cup mayonnaise
- Dash Worcestershire sauce
- 2 can Mexicorn, drained
- 3 cups sharp cheddar, shredded
- 3 green onions, chopped
- 1 tsp Tony Cachere’s
- 1 can chopped green chilis, drained
- Fritos Scoops, 1 family size bag or 2 smaller bags
- Combine all ingredients. Serve with Fritos scoops. Tastes better overnight.
This is insanely tasty. Good tailgating food.
Do NOT get the store brand Mexicorn. Get the real stuff. It makes a difference.