Crunchy Italian Mix – Mid-Week Mixers

June 25, 2014 Mid-Week Mixers 0

crunchy italian mix on mid-week mixersTaking a break from the drink recipes, here’s a Crunchy Italian Mix snack from Naomi you can make for your National Library Week celebration. Recipe adapted: Weekend Recipes(Yahoo).

Naomi says – To celebrate National Library Week, I like to show appreciation for my library’s staff by providing a lunch. I try to focus in on what each of them have told me that they enjoy and plan my menu around that. One of the employees loves Chex Mix/snack cracker type recipes, so I always try to find recipes that will show her that I am thinking of her in my preparations.When Sue D. sent me this recipe, I immediately printed it off. I knew I was going to make it for Sue M.

It turned out even better than I thought it was going to. The flavors are subtle, yet perfect. What I love about this one in particular is that it isn’t overly salty. Normally, I can’t stand that in the traditional Chex Mix recipe.

Because of its easiness, I make this recipe one to two times per week and it hasn’t gotten old yet. Although the recipe calls for Crispix cereal, I use Corn Chex and I can’t tell the difference. At this point, I keep the supplies for it stocked in my house so that I can just whip it up if I need to.

So, here we go!

Ingredients:
1 stick butter, cubed
3 t. Worcestershire sauce
1 t. Italian seasoning
1/2 t. garlic powder
5 cups Crispix or Corn Chex
2 cups Cheerios
2.5 cups mini pretzels or pretzel sticks
1 can (10 oz) mixed nuts
1/4 cup Parmesan cheese (grated)

Directions:
1) Preheat oven to 250 degrees.

2) In a 4 cup measuring cup, combine butter, Worcestershire sauce, Italian seasoning and garlic powder. Microwave until melted. Remove from microwave and stir well.

3) In a large bowl, combine cereals, pretzels, mixed nuts and Parmesan cheese. Mix well with your hands. Pour melted butter over this mixture and stir until very well coated.

3) Place in a 15×10 pan and bake for 45 minutes. STIR EVERY 15 MINUTES!

4) Allow to cool and place in a container.

Yield: 10 cups

Check out more of Naomi’s recipes on The Pub and Grub Forum

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