Football Sunday!!!

Today is Sunday~and that means football at my house! I am a big Chicago Bears fan, I take after my Mom! She loved her Bears!!! Bob, Jolene, Sophie, (Jolene's 10 year old daughter~not really a football fan, yet!), and hopefully Andrew, (my youngest son(20)) are all coming over for brunch and football!!! My lovely husband and son Cody have been straightening p for me. It is weird to sit and watch, but comforting in some odd way! Rick and Tim (my 31 year old son) are not football fans either, so I imagine Rick and Sophie will watch TV in my room, Tim will sit out here with us~and we have to lock up Bear~our 7 year old BRATTY dog. There is a lot of celebration when there is a good play, and Bear very much disapproves! So today a munchy recipe everyone loves!!!~~~Chex Mix!

The Big Game Chex® Mix (1/2 Recipe)

Go for the extra points with this touch-of-honey savory mix that’s perfect for munching during your favorite game.

Prep Time:15 min

Start to Finish:15 min

Makes:12 servings (1/2 cup each)

 8 ratings Rate   Email

1 1/2	cups Corn Chex® cereal
1 1/2	cups Rice Chex® cereal
1 1/2	cups Wheat Chex® cereal
1	cup honey mustard flavor small pretzel twists, pieces or nuggets
1/2	cup smoked almonds
2	tablespoons butter or margarine
1	tablespoon yellow mustard or hot and spicy mustard
1	tablespoon honey
1/2	teaspoon seasoned salt

Substitution

Use your favorite combination of Chex® cereals—just make sure to use a total of 4 1/2 cups.

1.	In large microwavable bowl, mix cereals, pretzels and almonds.
2.	In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt on High 45 to 60 seconds or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 to 5 minutes, stirring every 2 minutes, until mixture begins to brown.
3.	Spread on waxed paper or foil to cool. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased 13x9-inch pan, mix cereal, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.