New month, new theme. This December’s theme is Holiday, just like it has been so many years.
I always start December off by making Chex mix and I only make Chex mix in December. I start buying the ingredients when there is a good buy or a BOGO.
The ingredients that I buy are
- garlic powder
- onion powder
- I use the same Lawry’s seasoning salt because I use much less than the recipe calls for. Too much sodium
- family sized Chex mix- Corn and Rice
- 1 box of wheat chex
- pretzel rods
- containers of deluxe mixed nuts. I find I don’t care for peanuts so I don’t make it with them
- And the most important ingredient of all- butter
- Worcestershire sauce/I also use powdered. I find that it makes a big difference
Each batch is made in my turkey roaster. 1 box each of rice and corn Chex and 1/2 box of Wheat Chex. 3 melted sticks of butter, 2-3 tbs each of garlic and onion powder, 2 tsp seasoning salt, 3-4 tbs Worcestershire sauce or 3 tbs powder, 1/4 bag pretzels, 1/2 large container of nuts.
I make the seasoning liquid all together in a small pan, over low heat. The butter is melted first, almost browned butter, add the rest of the seasoning and cook until simmering, stirring occasionally as you mix the rest of the dry ingredients.
Low and slow at 350 degrees Fahrenheit, stirring every 20 minutes for 2 hours.
The first two batches I make have gluten in it and the rest are gluten free.
I probably make 4-5 batches as it is a crowd favorite for Cookie Thursday and a family and friend must have.
The nuts and pretzels can be measured with your heart and any additional addins are allowed and encouraged.
Funny story, today I was dropping off the leftover cinnamon rolls from the nursing awards ceremony at around 1130 to the OR lounge. Someone asked me what was going to be the make this week.
Everyone else had their heads bent to their phone or their food or both. I mentioned that I would be bringing in Chex mix. Everyone stopped moving and raised their heads.
Like I said, department favorite.
Dispatches from the Evening Shift 