Lemon Pie Chex Party Mix Recipes

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, microwave chips, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Steps:

• Measure cereal into a large mixing bowl and set aside.
• n a microwaveable bowl, microwave white chocolate chips, butter, lemon zest and juice uncovered on high for 1 minute; stir.
• Microwave about 30 more seconds or until mixture can be stirred smooth.
• Pour mixture over cereal, stirring until evenly coated.
• Pour into a 2-gallon resealable food storage plastic bag.
• Add powdered sugar, seal bag and shake until all the cereal is well-coated.

Steps:

• Melt the white chocolate chips and butter in a microwave safe glass bowl. Heat in 15-30 second increments and stir in between until the chips are melted.
• Finely grate the peel (yellow part, only) and squeeze the juice from a lemon. Add to the bowl of melted candy with the lemon oil (or 1/2 teaspoons lemon extract). Mix gently to blend well/.
• Place the Chex cereal in a large bowl and pour the melted candy mixture over it. Gently stir until all the cereal is evenly coated.
• Put the powered sugar into an extra large zipper bag, then pour the coated cereal on top. Shake the bag until all the cereal is well coated with layer of sugar.
• Pour the yummy mixture on a large baking sheet and let it cool. Once cooled, add the Golden Grahams ( or graham cracker pieces) and stir gently to combine.
• Store in an air-tight container.

Steps:

• In 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.
• Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Steps:

• In large microwavable bowl, place cereal.
• In 4-cup microwavable measuring cup, microwave liqueur, corn syrup and vodka uncovered on High 1 to 1 1/2 minutes or until mixture boils and thickens. Pour over cereal; toss to coat. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until cereal is light golden brown.
• Cool slightly; stir in crushed candy. Spread on waxed paper; cool completely. To serve, spoon mixture into small martini glasses; top each with cherry.

Steps:

• In large microwavable bowl, microwave butter on High about 40 seconds or until melted. Stir in rosemary, lemon zest, garlic powder and salt. Add cereals, almonds and crackers; mix well.
• Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on cookie sheet to cool. Store in airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.
• Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.
• Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.

Steps:

• In large microwavable bowl, mix cereals and almonds.
• In microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown.
• Spread on waxed paper or foil to cool. Store in airtight container.

Steps:

• 1. Measure cereal in large bowl and set aside.
• 2. In a 1 quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon ziploc baggie.
• 3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed papaer to cool. Store in air tight container.

Steps:

• In large microwavable bowl, mix cereals and almonds.
• In microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated.
• Microwave cereal mixture uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.

Steps:

• In 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.
• Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.