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Original Chex® Party Mix

 Original Chex® Party Mix Recipe


  • 24 Servings
  • Prep Time: 15 Minutes


  • 3 cups Corn Chex® cereal
  • 3 cups Rice Chex® cereal
  • 3 cups Wheat Chex® cereal
  • 1 cup mixed nuts
  • 1 cup bite-size pretzels
  • 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
  • 6 tablespoons butter or margarine
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
  • Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container Yield: 24 (1/2 cup) servings. 

    2009 © and ®/™ of General Mills

1 Serving: Calories: 146; Total Fat: 7g; Cholesterol: 8mg; Sodium: 365mg; Total Carbs: 19.4g; Dietary Fiber: 1.7g; Protein: 3.1g

by on Nov. 9, 2010 at 9:38 PM
Replies (11-20):
by Luci on Jan. 17, 2011 at 12:13 AM


Southern Cheddar-Pecan Wafers

Prep 10-min. chill 1 hr. cook 10-min yield 48

1 stick (40z.) butter, softened

2 cups (8oz.) shredded sharp cheddar

1 cup flour¼ tsp. salt

1/8 tsp. Cayenne

48 pecan halves (8oz.)

Preheat oven to 425. In medium bowl or food processor, blend butter & cheese till well mixed. Mix in flour, salt and cayenne till well blended. Divide doung into 3 equal portions, form each piece into a cylinder 1" in diameter. Wrap tightly in plastic wrap. Twist ends to seal. (At this point I use the inner cardboard tube from a paper towel.) Refrigerate or freeze till firm, about 1 hour. Remove plastic wrap, and with a large, sharp knife, cut into 1/8" slices. Arrange in a single layer on an ungreased baking sheet (I use parchment paper), and top each with a pecan half, pressing down gently. Bake till wafers are firm and just lightly browned at edges, 10-12 minutes.

by on Jan. 20, 2011 at 3:50 PM

Spicy Cheddar Snacks

Posted by 
 (Group Mod) on Jan. 15, 2011 at 9:52 PM

2 tablespoons butter, melted

2 tablespoons packed brown sugar

2 tablespoons chopped fresh rosemary leaves

1 tablespoon olive oil

1 tablespoon honey

1 teaspoon curry powder

1/2 teaspoon ground red pepper

1 bag (6.6 ounces) Pepperidge Farm® Cheddar Goldfish®

  • Heat the oven to 400°F.  Stir the butter, brown sugar, rosemary, oil, honey, curry and red pepper in a medium bowl. Add the crackers and stir to coat.
  • Spread the crackers in a single layer on a rimmed baking sheet.
  • Bake for 5 minutes or until the crackers are golden brown.  Let cool on the baking sheet on a wire rack for 10 minutes.


  • Make-Ahead: These crackers can be stored in an airtight container at room temperature for up to 1 week.
by on Jan. 20, 2011 at 3:55 PM

I got this from ~


There are countless recipes for snow cream out there and I honestly am pretty surprised that I have the ability to bring you even one! Living in Alabama, snow is not something we normally see (We’re usually lucky if we get a dusting a decade) but we woke up to a full ten inches this morning and folks started asking about snow cream on Facebook so here we go!

My recipe is simple because…well you have probably caught onto the fact that I’m not one to complicate things. Simple is good and why mess with a good thing, right?

Oh, usual disclaimers apply. If you live near a nuclear meltdown zone, you are probably better off eating plain old ice cream. If you raise dogs who have already tromped through your yard this morning, you are probably better off eating plain old ice cream as well. I put my dishpans out last night so I have a big old pile of fresh clean snow to begin with.

Okay, now lets get crackin!

You’ll need: a Dishpan of snow, a can of sweetened condensed milk, two kids.

*Don’t fret over the amount of the snow. Just eyeball it and you’ll be fine.

*If you only have one kid, that will work, too! If you have ten+ kids, you’re gonna need more snow…

Pour sweetened condensed milk over snow.

Stir well.

Really well.

As in, I really stirred it myself and then let Karo pose for this picture…

Like so.

Eat up!

I put the remaining snow cream on the back porch so we can go back for seconds later!


Snow Cream

  • Dishpan of fresh, clean snow
  • 1 can Sweetened condensed milk
  • 1-10 kids

Combine snow and sweetened condensed milk. Stir well. Hand over to kids. Discourage snow cream fights because they are sticky to clean up.

by on Jan. 25, 2011 at 11:39 PM

Homemade Wheat Thins [Printable Recipe]
Adapted from 
King Arthur Flour Whole Grain Baking
Makes 5 to 6 dozen crackers

XIAOLU'S NOTES: I recommend doubling or tripling this recipe because 6 dozen is fewer than it sounds, especially when shared among several people 8).

1 cup (4 ounces) whole wheat flour (regular OR white whole wheat)
1/4 cup all purpose flour
1 1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp paprika
1/8 tsp turmeric (optional)
4 Tbsp (1/2 stick) butter, cold
1/4 cup (2 ounces) water
1/4 tsp pure vanilla extract
Additional salt for topping (optional)

Combine the flours, sugar, salt, paprika, and turmeric, if using, in a medium bowl. Cut the butter into small pieces and mix it into the dry ingredients thoroughly, using your fingers, a pastry blender, a mixer, or a food processor. Combine the water and vanilla; add 3 tablespoons to the flour mixture, mixing just until smooth. If dough is too dry, add remaining water a teaspoon at a time until all the flour is incorporated. Cover and chill dough for 5 to 10 minutes.

Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.

Divide the dough into 4 pieces; keep the other pieces covered with a towel while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12" square when trimmed. Keep your rolling pin and the outside of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing (about 1/16-inch thick). Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2" wide.

Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and re-roll them all at once just one time.

Bake the crackers, one sheet at a time, until crisp and browned. Check crackers after 5 minutes. If some of the thinner crackers brown too quickly, remove them. Then usse a spatula to stir remaining crackers around and return them to the oven to finish baking for another 3 to 5 minutes. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from perfectly golden to way too dark! Remove the crackers from the oven and cool on the pan, a wire rack, or a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

by Silver Member on Mar. 7, 2011 at 3:56 PM


Trail Mix

Yields 4 cups

1/2 cup unblanched whole almonds

1/2 cup coarsely chopped walnuts

1/2 cup golden raisins

1/2 cup chopped dates

1/2 cup dried apricots, chopped

1/2 cup semisweet chocolate chips

1/2 cup Honey Nut Cheerios

In a large bowl, combine all ingredients. Store in an airtight container.

by on Apr. 19, 2011 at 10:01 PM

Paper bag popcorn

Posted by 
 on Apr. 19, 2011 at 11:56 AM 
Bronze Member

 Paper bag popcorn


Recipe courtesy Alton Brown

•1/4 cup good quality popcorn 
•2 teaspoons olive oil 
•1/4 teaspoon kosher salt or popcorn salt 
•Sprinkle jalapeno seasoning mix 
•Paper lunch bag 
Toss the popcorn with the olive oil, salt, and jalapeno seasoning mix in the paper bag. Fold the top of the bag over and staple the bag twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.


by on Apr. 27, 2011 at 10:26 PM

Cinnamon Sugar Tortilla Chips



A perfect snack on their own but a grand addition to your Taco night!

Cinnamon Sugar Tortilla Chips

  • 1/2 Cup Sugar (or sugar substitute, Ideal is my new favorite!)
  • 1 Tablespoon cinnamon
  • 1/2 cup butter
  • 2-3 flour tortillas

Melt butter in microwave. Brush one side of each tortilla with melted butter. Stir cinnamon and sugar together* and sprinkle over buttered side of each. Repeat with other side. Cut each tortilla into eight wedges. Place on baking sheet and bake at 350 for five to ten minutes,until lightly browned. Turn over and bake another  five to ten minutes, or until lightly browned on other side.

*If there is cinnamon sugar left over, store it in a plastic bag to use next time.

by on Apr. 29, 2011 at 7:01 AM

Carrots with Peanut Butter Dipping Sauce

Posted by 
 on Apr. 28, 2011 at 9:58 AM 
Group Mod Luci

I haven't tried this yet, but I thought it sounded really good for a different dipping sauce.



Deb Perelman is a freelance writer in New York. She blogs about healthy kids snacks and more at Smitten Kitchen.

1. Carrots with Peanut Dipping Sauce

Trying to break the peanut butter and jelly habit in the under-12 set is no easy task, but this mellowed peanut-sesame dip just might do the trick. It's equally good with carrots or tossed with cold noodles.

What you need:

  • 3 tablespoons of peanut butter
  • 1 tablespoon of honey
  • A splash of soy sauce
  • A few drops of sesame oil
  • Water to smooth
  • Carrot sticks

Mix everything but the carrot sticks together with a fork or whisk in a bowl. Add water as needed to thin mixture to a dipping consistency (all-natural peanut butter needs more; everyday brands need less).

Kids can help: Scrape carrots, stir ingredients

by on May. 9, 2011 at 9:25 AM
by delanna6two Group Mod on May. 6, 2011 at 9:28 AM ***My Nachos*** 2 large blocks velveeta type processed cheese 3 cans diced tomatoes with green chilies Restaurant style white corn chips Cut cheese in blocks and place in large boiler. Add in tomatoes. Stir on med low heat until melted. Place chips on plate and serve.
by on Sep. 14, 2011 at 11:41 PM

Posted by 
 on Sep. 10, 2011 at 4:24 PM 
Caramel Cereal Treats


8 cups Sugar Smacks cereal
1-3/4 cups dry roasted peanuts
1 package (14 ounces) caramels
1/2 cup sweetened condensed milk
1 tablespoon butter
1/2 cup milk chocolate chips


In a large bowl, combine cereal and peanuts; set aside. In a large microwave-safe bowl, combine the caramels, milk and butter. Microwave, uncovered, on high for 1-2 minutes or until caramels are melted, stirring every 30 seconds.

Pour over cereal mixture; stir to coat. With greased hands, pat mixture into a greased 15-in. x 10-in. x 1-in. pan.
In a microwave, melt chips stir until smooth. Cool slightly. Drizzle chocolate over caramels. Let stand until set. Cut into bars. Yield: 3-1/2 dozen.

Sweet Popcorn Snack Mix


8 cups popped popcorn
2 tablespoons cinnamon-sugar
1 tablespoon baking cocoa
1 cup honey bear-shaped crackers
1 cup broken thin pretzel sticks
1/2 cup milk chocolate M&M's


Place popcorn in a large bowl. Combine cinnamon-sugar and cocoa; sprinkle over popcorn and toss to coat. Stir in graham snacks, pretzels and M&M's. Store in an airtight container. Yield: about 2-1/2 quarts.

Confetti Snack Mix


4 cups Golden Grahams
1 cup dry roasted peanuts
1 cup dried banana chips
1 cup raisins
1 cup milk chocolate M&M's


In a large bowl, combine all ingredients. Store in an airtight container. Yield: 7 cups.

Motoring Munchies


1 package (18 ounces) granola without raisins
1 can (17 ounces) mixed nuts
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 package (14 ounces) peanut M&M's
1 package (12-1/4 ounces) Honey-Nut Cheerios
1 package (8.9 ounces) Cheerios


In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags. Yield: 4-1/2 quarts.

Curried Cran-Orange Snack Mix


2 cups Wheat Chex
1-1/2 cups Corn Chex
1 cup chow mein noodles
1/3 cup shelled pistachios
2 tablespoons butter, melted
2 tablespoons orange juice
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon grated orange peel
1/4 teaspoon pepper
3/4 cup dried cranberries


In a large bowl, combine the cereals, noodles and pistachios; set aside. In a small bowl, combine the butter, orange juice, curry, salt, garlic powder, basil, orange peel and pepper. Drizzle over cereal mixture; toss to coat.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 275° for 40 minutes or until golden brown, stirring every 10 minutes. Stir in cranberries. Cool on wire racks. Store in an airtight container. Yield: 5-1/2 cups.

Nacho Snack Mix


4 cups Crispix
1 can (4-1/2 ounces) crisp cheese ball snacks
3 cups corn chips
2 cups pretzel sticks
1 cup cheese-flavored snack crackers
2 tablespoons taco seasoning
1/2 cup vegetable oil
1/2 cup butter, melted


In a bowl, combine the first five ingredients. Spread in two ungreased 15-in. x 10-in. x 1-in. baking pans. Combine the taco seasoning, oil and butter; pour over cereal mixture and toss to coat.

Bake at 200° for 2 hours, stirring every 30 minutes. Cool. Store in airtight containers. Yield: 4 quarts. 

Harvest Snack Mix


2 cups pretzel sticks
1 cup mixed nuts
1/2 cup sunflower kernels
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
8 cups popped popcorn
1 cup candy corn
1 cup chocolate bridge mix


In a large bowl, combine the pretzels, nuts and sunflower kernels. Combine the butter, cinnamon and cloves. Drizzle a third of butter mixture over pretzel mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 15 minutes.
Place popcorn in a large bowl; drizzle with remaining butter mixture and toss to coat. Stir into pretzel mixture. Bake 15 minutes longer or until heated through. Cool; transfer to a large bowl. Add candy corn and bridge mix; toss to combine. Yield: 3 quarts
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