The Best Traditional Chex Mix

qI love Chex mix (aka: Trash, Scrabble, Trail Mix, or anything else you want to call it). It is a perfect fall treat for the whole family, and its salty sinfulness is a great pre-game to the State Fair, Halloween, Thanksgiving, Christmas, and New Year's calorie-fiestas. I pretty much use the recipe on the box, but increase the butter twofold and add some secrets of my own--

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Ingredients:

1 1/2 stick of butter (or more)

1 teaspoon seasoning salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 tablespoon honey (or more)

4 teaspoons Worcestershire sauce

2 1/2 cups rice Chex cereal

2 1/2 cups corn Chex cereal

2 3/4 cups wheat cereal

1 cup mixed nuts (or peanuts, or cashews)

1 1/4 cup stick pretzels

1 1/2 cup Cheese-it's

How to:

Find two deep, rectangular pans to cook your mix--you will be halving the mix among these two pans. Preheat oven to 250.

Place pretzels, Cheese-it's, and nuts in each pan (remember, 1/2 of the above measurements in each pan). In a large bowl, mix together the Chex. In a microwaveable bowl, completely melt the butter. As soon as you remove it from microwave, pour honey in the butter (you can use more than listed, but just don't use too much because your mix will be sticky!). Then add salt, garlic and onion powders, and Worcestershire to butter and mix. Pour this mixture in the pan with the nuts, crackers, and pretzels. Then, pour the halves of the Chex into the pans. Gently turn over mix so that it is adequately mixed and so each piece is coated.

Place in oven for 15 minutes. Remove and stir. If, after the first 15 minutes, you feel that the mix is not coated enough, add 1/2 stick butter with a little more honey, Worscht, powders, and salt. Cook for another 45 minutes, removing every 15 minutes to stir.

Spread mix on paper towels until cooled. Then, enjoy.

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Layered chili dip

This is the easiest and yummies dip that is quick to make for impromptu parties or gatherings. Just buy your favorite corn chips and serve it up in less than 10 minutes! For being so easy, it's addictive, so beware!

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Ingredients:

1 block of cream cheese

1 can of beef chili or bean chili (I like meat, so I get the meat)

1 bag finely shredded cheddar cheese

Method:

Spread the entire block of cream cheese at the bottom of a square baking dish. Then, empty the can of chili and spread it over the cream cheese. Empty and spread the bag of cheese over the top. Put dish in 300 degree oven for 8-10 minutes until cheese is melted.

Serve warm.

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Christmas Sugar Cookies

I make these every year. They are a mess and probably are way more trouble than they are worth, but it is a tradition!

You must let the dough sit in the refrigerator for a long time. It's annoying, but it will make your life so much easier.

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Prep:

2 sticks butter
2 small eggs or 1 large egg
1 cup sugar
2 1/2 or 3 cups flour
scant teaspoon salt
scant teaspoon baking soda
teaspoon pure vanilla

After cooked:

1 cup confectioner's sugar
milk or orange juice

Mix butter and sugar until fluffy. Add egg(s) and mix again. Add vanilla, salt, and baking soda and mix again. Finally, carefully mix in flour until well blended and sticky dough results. Let dough sit in refrigerator for at least 4 hours.

Take dough out of fridge and use flour very generously to spread it 1/4 of an inch and cut it into desired cookie shapes. Place cookies on greased bake sheet about 1/2 inch apart. Bake for 10-12 minutes at 350 heat.

Take cookies out and let cool on wax paper. Mix a little no pulp orange juice or milk with confectioners sugar until a thick, smooth, white mixture results. Spread over cookies and place festive sprinkles on wet icing. Let icing harden for an hour, then place cookies in tins, separated in layers by wax paper. Keep refrigerated or frozen.

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