One of the things I associate with the cooler weather is this Chex Mix recipe from my mother-in-law. Every hunting season, for at least as long as I have been with my husband, she has prepared this for all the hunters to take with them into the woods on opening weekend. There were many years where I was one of those hunters and then as I transitioned to preferring to just sleep instead of freezing outside she still has sent a bag along for me. A couple years ago my mother-in-law asked me about the Chex Mix she had sent for me, which was puzzling because I had never received any. She had set some aside in a baggie for me, with my name on it, and you know who ate it??? My husband!! Unbelievable! You never eat a girl’s food, especially her Chex Mix! Now I specifically ask him if there was any for me so I don’t miss out. Men! I did, at one point, ask my mother-in-law for the recipe and she graciously shared it with me. Fall is the only time I make it and it is up there with my delight in partaking of all things pumpkin!
2 sticks butter
4 tsp garlic powder
8 T Worcestershire (Does anyone know how to pronounce this correctly?!)
3 cups cheerios (I prefer to use 4 cups because the cheerios are my favorite part!)
6 cups rice chex
3 cups wheat chex
pretzels (You can throw in whatever amount you would like. I am not a super big pretzel person.)
Melt butter. Add Worcestershire and garlic powder and heat thoroughly. Pour slowly and evenly over cereal mixture in large cookie sheet or broiling pan. Bake in oven on low heat ~ 250 for about 1 hour or till crisp, stirring occasionally.
That’s all there is to it! A simple recipe with a delicious outcome! I find myself hiding it when I make it because I don’t want my husband to eat it all! We do end up eating the whole batch in less than 24 hours. It is hard to stop eating it once you start! Enjoy!