Tag Archives: chex

Merry cheXmas, part 3

24 Dec

chexmas

(photo taken from Chex, The Partymakers)

Chex for dessert?! What a surprise! That’s what your guests will squeal with unbridled delight. When they thought there couldn’t possibly be anything else you could do with Chex, you surprise them with some sweet afters.

So let’s not keep them waiting. Here’s the recipes….

Christmas Chex Crispies

3 tablespoons of Blue Bonnet margaarine

36 regular OR 3-1/2 cps miniature marshmallows (the recipe was very specific about capitalizing the “or”. Don’t you dare go adding both!)

6 cups Rice Chex cereal crushed to 4 cups

1/3 cup chopped red and green glace cherries

1/3 cup chopped nuts (optional) – but only a fool would opt out

In a large saucepan, melt margarine and marshmallows over low heat. Stir constantly until marshmallows are melted and mixture is well blended. Remove from heat.

Stir in Chex, cherries and nuts (don’t say you don’t want them). Mix to coat all pieces well. With spoon, press into greased 13x9x2 inch pan, or form into Christmas Crispies:

*Press into greased Christmas tree pan. Let set. Remove from pan and decorate.

*Form 1/4 cup mixture into:

-small wreaths. Decorate with red/green glace cherries.

-small balls. Roll in coconut.

*Form into two wreaths. Decorate with small gumdrops.

(From Chex, The Partymakers)

 

Gingerbread Cupcakes

1 package (3 oz) cream cheese, softened

2 teaspoons frozen orange juice

1 egg, slightly beaten

1/4 cup molasses

1/2 cup water

1-1/2 cups Bran Chex (substitute how you wish)

1/4 cup butter or margarine, softened

1/2 cup packed brown sugar

1-1/4 cups sifted all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon of ginger

Preheat oven to 350 degrees. Use paper baking cups or grease twelve muffin cups.

Thoroughly combine cream cheese and orange juice concentrate. Set aside.

Combine eggs, molasses and water. Stir in Bran Chex. Let stand 5 minutes.

Meanwhile, mix butter and sugar until creamy. Stir together dry ingredients. Add to creamed mixture alternately with Chex mixture. Stir just until moistened.

Fill muffin cups 1/3 full. Divide cream cheese. mixture among muffins. Top with remaining batter, sealing cheese in center.

Bake 20-25 minutes or until top springs back when lightly touched.

(From The Bran Chex plan for good cooking)

 

Enjoy! Merry cheXmas everyone!

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Merry cheXmas, part 2

23 Dec

As I write this I’ve got my latest Chex recipe baking in the oven. Tonight I’m making Tangy Meatloaf. I must admit, I’ve made some adjustments. First, I used Corn Chex instead of Wheat. The shop had no Wheat Chex and I didn’t fancy substituting it for Chocolate Chex. Plus I already had the Corn Chex in the house from making the garlic breadsticks. Also, you’ll notice the recipe calls for garlic, pepper and seasoned salt. I used Adobo. It had all those ingredients in one handy container. So in it went.

Now as my meatloaf bakes, I’ll share the recipe for this and another main dish….

The Main Course

Tangy Meatloaf

I quote from the book- “Wheat Chex and an unusual seasoning blend give this basic meatloaf a special flavor”. If the garlic sticks were anything to go by, I’d wager that flavor is Chex.

1/2 cup catsup

2 tablespoons brown sugar

1/2 teaspoon dry mustard

4 teaspoons of Worcestershire sauce

1/4 teaspoon garlic powder

1- 1/2 teaspoons onion powder

2 teaspoons seasoned salt

1/4 teaspoon pepper

1 egg

2 tablespoons finely chopped green pepper

1- 1/2 cups Wheat Chex cereal crushed to 3/4 cup

1-1/2 pounds ground beef

In a large bowl combine catsup, brown sugar and dry mustard. Remove 4 tablespoons of mixture and reserve for topping. To remaining mixture add Worcestershire, garlic and onion powders, salt, pepper and egg. Blend well. Stir in green pepper and Chex. Add ground beef. Mix well.

Shape into loaf in shallow pan. Bake at 350 degrees for 65 minutes. Remove from oven and spread top with reserved catsup mixture. Bake additional 15 minutes. Makes about 6 servings.

(from Chex, The Natural Way to Good Cooking, 1975)

Hot out of the oven. Fire Claus has the situation under control….

fireclaus2

Now meatloaf for Christmas may not be to everyone’s liking. For some Christmas dinner is all about turkey. This one is for you…

Layered Turkey Bake

3 cups Rice Chex cereal crushed to 1-1/2 cups

2 tablespoons of Blue Bonnet margarine, melted

1/8 teaspoon and 1/8 teaspoon ground oregano

2 tablespoons grated Parmesan cheese

1 can (10-3/4 oz) condensed cream of mushroom soup

1-1/4 cups evaporated milk

1/4 teaspoon onion powder

1-1/4 seasoned salt

1 teaspoon dried parsley flakes

3 cups chopped cooked turkey

1/3 cup chopped ripe olives

5 oz lasagna noodles (6 noodles) cooked

2/3 cups shredded Mozzarella cheese

Combine Chex crumbs. margarine, 1/8 teaspoon oregano and Parmesan cheese. Set aside. Combine soup, milk, onion powder, seasoned salt, parsley flakesĀ  and 1/8 teaspoon oregano. Stir in turkey and olives.

In a 2 quart oblong baking dish, layer in order, one half the noodles, soup mixture and cheese. Repeat. Top with Chex crumbs. Bake at 375 degrees for 30-35 minutes or until bubbly around the edges. Let stand 10 minutes before cutting into squares. Makes 6 large servings.

(From, Chex, The Partymakers, 1983)

Merry cheXmas

18 Dec

hfxmas2

What do you think of, when you think of Chex? Party mix? Anything else? Probably not. Unless you are like me and grew up with a never ending supply of Wheat Chex in the kitchen cupboard. There was always Chex in my formative years. Every day, day after day, year after year. Until my siblings and I moved out. Then my parents never bought another box of Chex. I’m still trying to figure out the significance.

So, with decades of Chex literally under my belt, it would fitting to return to Chex at this holiday time of year. Therefore, in the run up to Christmas, I will share with you recipes for an entire Christmas (or shall i say cheXmas) dinner with Chex in every recipe. And because my cookbooks are as nearly old as I am, I’ll be sharing recipes that may call for a discontinued flavor of Chex. Please feel free to substitute it with a current flavor.

CheXmas Dinner

Sides

Holiday Casserole Stuffing

3 cups Wheat Chex

1 package (7 oz) cube stuffing mix (herb-seasoned)

1 cup diced celery with leaves (the recipe calls for leaves, who am I to say?)

1/2 cup diced onion

1/4 cup and 1/2 cup Blue Bonnet Margarine

2 cups chicken bouillon

1/2 teaspoon salt

3/4 teaspoon thyme

1/4 teaspoon sage

Combine Wheat Chex and stuffing mix in large bowl. Set aside. Saute celery and onion in 1/4 margarine until tender. Stir in remaining ingredients. Pour over Chex mixture. Toss lightly to combine. Turn into 2-quart casserole. Bake covered at 350 degrees for 25-30 minutes.

(From Chex, The Partymakers)

Garlic Sticks

2 cups Corn Chex cereal crushed to 3/4 cup

1/2 teaspoon garlic powder

1/4 teaspoon of salt

2 tablespoons butter or margarine, melted

1 can (8 oz) refrigerated biscuits

Preheat oven to 450 degrees. Combine Chex, garlic powder and salt. Add butter. Mix thoroughly. Put part of crumbs on waxed paper. Cut each biscuit in half. Roll in crumbs to form sticks 8 inches long. (Crumbs will work into dough.) Add remaining crumbs as needed.

Place on baking sheet. Bake 5-8 minutes or until golden brown. Makes 20 sticks.

(From Chex, The Natural Way to Good Cooking)

I tried making the above recipe (see photo). Not exactly the 8 inches the recipe suggested. (insert male anatomy joke of choice). But, despite the lack of size, they were enjoyable.