Happy day before Thanksgiving to you! Today’s recipe is in honor of the holiday that elevates gluttony to an art form. It’s also in honor of Mom who’s visiting us for a few days and purchased the ingredients for our family’s traditional version of Chex Mix. She was going to help make it to, but took a nap instead.
So I made the Chex Mix. The title is a misnomer since there’s no Chex cereal in this version. The recipe came from one of Mom’s co-workers at Franklin School, Zoe Hemmingson. Mrs. Hemmingson was also my fourth grade teacher and my sister’s, an unforgettable woman and one of the best teachers ever.
This is also a recycled post, as the recipe first ran on November 26, 2008. I usually don’t recycle recipes, but time is running short today. It’s almost time to pack the car and head north, Chex Mix safely stowed in the trunk, for Thanksgiving. Enjoy your day!
Franklin Teachers’ Chex Mix
Mix together in a large bowl:
1 box Crispex (17 ounce)
5 cups Cheerios
4 – 5 cups pretzels and mixed nuts (proportion as you like)
Mix together in a small bowl:
1/2 cup melted butter or margarine
1/2 cup melted bacon grease
1 tablespoon garlic powder
1 1/2 tablespoons Worcestershire sauce
Divide mixed, dry ingredients amongst three or four large cake pans. Pour wet ingredients over cereal mix and stir well. Bake at 200 degrees for 2 hours. Stir and turn off the oven. Leave mix in oven until the oven cools. Cool Chex Mix. Store in airtight containers.
