Chex Mix Party Mix

So I probably should have posted this yesterday before everyone's New Year's Eve parties but I enjoy this any day! I made this for our party with a little variation. Instead of mixed nuts, I just had cashews and I bought some Gardetto mix with the pretzels and bagel chips and added that. This recipe is the Original Chex Mix recipe right off their site. I really enjoy it, especially for a party. When I get the munchies, this will cure it right fast! Enjoy!

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

1.	In a 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.
2.	Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Chocolate and Fruit Trifle

We had a family party for the Pyne's tonight and I wanted to make something festive and fun. I saw this recipe and wanted to try it and it was a hit! I am so glad it turned out so yummy! I will have to find another recipe for a trifle. I love my new trifle bowl; isn't it pretty?

1 package devil's food cake mix

1 can (14 oz) sweetened condensed milk

1 cup cold water

1 package (3.4 oz) instant vanilla pudding mix

2 cups whipping cream, whipped

2 T orange juice

2 cups fresh strawberries, chopped

2 cups fresh raspberries

2 kiwi fruit, peeled and chopped

Prepare cake batter according to package directions; pour into a greased 15 x 10 x 1 baking pan. Bake at 350 F until done. (20-30 minutes). Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside (will be cake leftover.) In a mixing bowl, combine milk and water until smooth. Add pudding mix; beat on low speed for 2 minutes or until slightly thickened. Fold in the whipped cream. To assemble, spread 2 1/2 cups pudding mixture in a 4-qt glass bowl. Top with half of the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half of the berries and kiwi over cake. Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving. Yield: 12-16 servings. Recipe from Quick Cooking magazine NOV/DEC 2000 issu

Tuxedo Cookie Bars

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 cup salted butter

1 1/2 cups white sugar

3 cups semi-sweet chocolate chips (I used milk chocolate)

1 Tbsp pure vanilla extract

4 Tbsp hot water

4 large eggs

1 cup (6 oz.) white chocolate chips

Yield: 18 servings

Preheat oven to 325F. Grease a 9x13 inch baking pan. In a medium bowl combine flour and soda with a wire wisk, and set aside.

In a small saucepan melt butter and 2 cups of chocolate chips over low heat, stirring constantly till smooth.

In a large bowl with an electric mixer at medium speed, beat chocolate mixture and sugar until smooth, about 5 minutes. Continuing to beat, add the vanilla, then the water, a tablespoon at a time. Scrape down sides of bowl. next, add eggs one at a time, mixing well after each addition.

Gradually add the flour mixture, blending at low speed. Then add the remaining 1 cup of chocolate chips and the white chips. Blend until equally distributed throughout batter.

Spread batter in to prepared baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out just slightly moist.

Cool to room temperature. cover well and refrigerate until cold cute unto bars to serve.

Shortcut Pumpkin Bread

This is from Parents Magazine..it looks easy and good. I need to try it soon:

Prepare a yellow-cake mix according to package directions, omitting water.
Stir in 1 cup pumpkin puree, 1 cup mashed bananas, and 1 tsp cinnamon
Pour into a greased 9 " loaf pan; bake at 375F for 50 minutes.

In a mixer bowl, beat 4 oz. softened cream cheese and 1/4 cup softened butter until creamy. Stir in 1/2 tsp vanilla extract and slowly add 1 cup powdered sugar. Frost cooled bread; chill. Makes 16 slices. Per slice: 281 calories, 14 g fat.

I'll put pics up as soon as I get it made!

Parmesan Chicken over Angel Hair

1 jar spaghetti sauce (25 oz)
1/4 cup parmesan cheese
1/4 cup italian seasoning
5 grinds fresh ground pepper
12 oz angel hair pasta
1 lb chicken breast (6 slices 1/4" thick each)
1 T olive oil

Place spaghetti sauce in small saucepan and heat over medium-low heat.

Mix Parmesan cheese, italian seasoning, and pepper in a bowl.

Boil water, stir in angel hair pasta, and set timer for 7 min. When timer sounds, drain pasta.

Heat oil in skillet over medium heat. Coat each chicken cutlet with cheese mixture and place in skillet. cook 2 minutes on each side.

To serve, place one cup pasta on each plate, top with one chicken breast slice and 1/2 cup to 3/4 cup sauce.

Easy Turkey Bake

6 oz stove top stuffing
chopped turkey or chicken
1 bag frozen broccoli
1 can cream of chicken soup
3/4 cup milk
1 1/2 cup cheddar cheese

Preheat oven 350 F Add 1 2/3 cup hot water to stuffing and set aside. Mix turkey and broccoli in 13 x 9 pan. Combine soup, milk and cheese and pour over turkey. Top with stuffing. Bake for 30 minutes. Serves 6.

Cheesy Ham Stovetop

Here is a main dish Emma!

2 cups macaroni, uncooked
1 small onion, chopped
1/4 cup green onion
2 T margarine
2 T flour
1/2 tsp salt
13 oz can evaporated milk
1/2 cup water
1 1/2 cup shredded cheese
1 tsp mustard
1 cup ham

Drain cooked noodles. Saute onion and stir in flour and salt. Slowly add milk stirring constantly until mixture is smooth and thickened. Remove from heat and gradually add cheese till melted. Add mustard, ham and macaroni. Serves 4-6.