Honey Nut Raisin Chex Mix Recipes

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.

Steps:

• In large microwavable bowl, mix cereals and sunflower nuts.
• In 2-cup microwavable measuring cup, microwave butter and honey uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 2 to 4 minutes, stirring every minute, until mixture is well coated and looks glazed.
• Spread on waxed paper or foil to cool. Place in serving bowl; stir in chocolate candies. Store in airtight container.

Steps:

• Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.
• In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.
• Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.

Steps:

• Preheat oven to 350 degrees F.
• Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
• Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
• Pour flour out on a plastic board or plate.
• Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
• Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
• Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Steps:

• In a large bowl, combine the cereal and raisins.
• In a saucepan, bring to boil butter, syrup, brown sugar, cinnamon, and salt.
• Boil 3 minutes, stirring regularly.
• Remove from heat and pour over cereal mixture.
• Stir until completely coated.
• Spread mix on clean countertop or wax paper to cool.
• Store in airtight container in refrigerator.

Steps:

• Heat oven to 350°F. In large bowl, mix cereal and pretzels.
• In 1-quart saucepan, heat peanut butter and butter to boiling, stirring occasionally; pour over cereal mixture. Toss until evenly coated. Spread in ungreased 13x9-inch pan.
• Bake 10 minutes, stirring occasionally. Stir in peanuts. Spread on waxed paper to cool, about 1 hour.
• Stir in banana chips and raisins. Store in airtight container.