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Monthly Archives: November 2012

The Real Original Chex mix

So I don’t know who else noticed this, but some years back the people who make Chex cereal tried to pull a fast one and actually changed the recipe for their “Original Chex Mix”  They still call it “original chex mix” but it’s not – there is another recipe that doesn’t have all those stupid bagel chips, and weird squigly crackers in it, and is the recipe that I remember as a kid making with one of my Aunts around christmas time.  Why only at christmas time? I’m not really sure. But, like so many things related to cooking, I have some very fond memories of helping my aunt make – and of course- devour Chex mix.  So, I’ve been on a mission to find the missing recipe for the REAL Original Chex mix… and this is what I’ve come across…

The Real Original Chex Mix recipe is this:

1/2 cup butter
2 TBSP Worcestershire sauce
1-1/4 tsp seasoned salt
1/4 tsp garlic salt
3 cups Wheat Chex square cereal
2 cups Rice Chex square cereal
1-1/2 cups peanuts
1-1/2 cups small pretzel rods


  • Preheat oven to 275 F. Use a regular large cookie sheet.
  • Mix the first 4 ingredients together in a pan.  Once the butter is melted, add in the Chex, peanuts, and pretzels.
  • Bake for 40-50 mins, stirring every 10 mins or so.

Now, that original recipe still isn’t exactly what we used to make in my family. We always had corn chex in there too.  So the recipe we used was something a little more like this:

1/2  cup + 2 TBSP butter
5 TBSP Worcestershire sauce
2 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder
3 cups Wheat Chex square cereal
3 cups Rice Chex square cereal
3 cups Corn Chex square cereal
1 1/2 cups peanuts
2 cups small pretzel rods

A few shakes of Sriracha or Tabasco


  • Preheat oven to 275 F
  • Mix butter, worcestershire, seasoned salt and garlic salt in a microwave safe bowl. Microwave until the butter was melted.
  • In a large bowl mixed the Chex, pretzels and peanuts.
  • Slowly add in the butter mixture.
  • Spread everything over two cookie sheets and bake  for 50-60 mins again stirring every 10-15 mins or so.

Delicious and just like when I was a kid!

There are two alternative things that I have tried, I know, I know… I just preached about how much a Chex Mix traditionalist I was… but the basic flavor is the key, these just enhance it!

The first is adding a squirt or sriracha sauce, or a few shakes of Tabasco.  Everyone likes a little spice, right??? 🙂

The second alternative would be to use fancy mixed nuts instead of peanuts.  Again, it just kind of spices things up a bit.


Bacon Meatloaf

This is not our usual meatloaf.  But, everyone needs a “special” meatloaf to cook every now and then. This is ours.

The recipe is from The Pioneer Woman. She’s got some amazing stuff on her website!  This one is called My Favorite Meatloaf.

The only thing we changed was adding 4 TBSP of Sriracha sauce in place of the Tabasco.  We like the spice! Also we had to cook it for more like an hour and a half.


  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs Beaten
  • 10 slices Thin/regular Bacon


  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • 4 TBSP Sriracha

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.