Ranch Snack Mix

I hope you aren't tired of seeing my Christmas gift ideas; I think this is the last one. I finally found my "lost" memory card, which was holding this picture. I wanted to make sure I included it in the Christmas stuff, but it really is an anytime recipe. I love keeping this on hand for snacks.

When I started couponing way back when, I was getting free bags of Chex mix every time I went to the grocery. Surprisingly, it wasn't too much Chex. It worked out really...because...

Someone I worked with happened to be quite fond of Chex and liked to stick their grimy hands in my bag...despite my prodding to dump a portion in a little cup. I prefer people (especially with suspiciously dirty hands) to pour what they want into their hand and not contaminate the rest of the bag. I would be busy working and all of the sudden I would hear my (hidden, I thought) bag crumple. I knew it was time to either pitch it or kindly donate it to them.

I came across this snack mix recipe in a Taste of Home cookbook. Being the bugle fan that I am I decided I needed to make it...like THAT night. Quite a conundrum it was. Turns out Bugles are kind of scarce in the Cincinnati area. What is the deal with the lack of Bugles...why aren't they more popular? They are tastier than all of the other options in the pretzel/chip aisle. I finally found my beloved Bugles at the third grocery store of the night.

This snack mix is pretty awesome and far outweighs Chex mix in my opinion. I don't have to pick out all of the soft pretzels and the little cracker things in Chex anymore. Anyone else not like Chex mix pretzels? It is like they haven't been baked enough and are void of salt...just sayin'!

This makes a large batch, so be ready to hand it out for gifts. I also thought it would be a great thing to have around if you are hosting a Christmas dinner. Everyone likes to have snacks that they can just munch on.

1 package (12 oz.) miniature pretzels
2 packages (6 oz. each) Bugles
1 can salted cashews
1 package (6 oz.) Goldfish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil

In two large bowls, combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers.

Yield: 6 quarts

Chex Pumpkin Pie Crunch

Can you believe it is the last week of October already? Where does the time go? I don't know...it seems to fly by. Fall is my favorite season for several reasons. One being all of the wonderful pumpkin foods I get to enjoy.

If you read often you probably know where I do the majority of my blogging. I am sitting at Panera drinking an awesomely good pumpkin latte writing about pumpkin chex mix...told you I love me some pumpkin.

(I love it here, but Panera probably hates to see me coming...I stay forever...this blogging stuff takes a lot of time...and I just guzzle the tea the whole time...ha...money saving at its best!)

Anyways, my mom brought me over a bag of this wonderfully, addictive stuff recently. It is almost like pumpkin crack. Believe me, I wouldn't really know, but you know people say that about Chipotle...so I thought I would steal, or borrow, the saying...because it is addictive!!

If you get a chance make sure you try this recipe out. Fall is going by way to fast, before you know it we will be so past pumpkin season and on to cookie season!

Ingredients:
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups cinnamon chex cereal
2 cups wheat chex cereal
2 cups honey nut chex cereal
8 oz. pecans

Directions:

In small bowl, mix brown sugar and pumpkin pie spice; set aside. in small microwaveable-safe dish, microwave butter on high about 30 seconds or until melted. Stir in vanilla. In large microwaveable bowl, mix all cereals and pecans. pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

Microwave uncovered on high for 5 minutes or until mixture begins to brown, stirring every minutes. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Yield: 16 servings (1/2 cup each)

Recipe Source: Taste of Home

This post is linked to: URS at www.lifeasmom.com