Puffball Crunch Chex Mix Recipes

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

Steps:

• Preheat the oven to 250 degrees F.
• Dump the corn, wheat and rice cereal into a large mixing bowl. Add the pretzel sticks and nuts.
• In a microwave-safe bowl, add the butter, Worcestershire, seasoned salt, paprika, chili powder, onion powder, hot sauce and garlic and microwave until the butter is melted. Stir together and toss into the cereal mixture, stirring as you go.
• Transfer the mixture to 1 or 2 baking sheets and bake for 1 hour 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.
• Grab a handful every 40 minutes. Eat. Spoil your appetite.

Steps:

• Measure cereal into large bowl; set aside.
• Microwave chocolate chips and margarine in small microwavable bowl uncovered on High 1 minute; stir.
• Microwave 30 seconds longer or until mixture can be stirred smooth.
• Stir in vanilla.
• Pour over cereal in bowl, stirring until evenly coated.
• Mix powdered sugar and gelatin in large plastic food-storage bag; add cereal mixture.
• Seal bag; shake until well coated.
• Spread on waxed paper to cool.
• Store in airtight container.

Steps:

• In a bowl, combine the cashews, cheese balls, cereal, pretzels and chow mein noodles. In another bowl, combine the remaining ingredients. Pour over cereal mixture and toss to coat. , Transfer to an ungreased 15x10x1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes.

Steps:

• Wash the Giant Puffball and remove the outer leathery skin like layer. If you see the puffball has begun to spore, throw it away. Wash off any left over dirt.
• Slice the Giant Puffball into 3/4 inch slices (the best you can) I like to use the slices in the middle because they are bigger. Use 2 slices for the recipe. Freeze or dehydrate any remaining puffball immediately or it will not be good the next day.
• Lightly brush olive oil on both sides of each slice. Place the slices on your gas grill. Turn the slices over carefully. They should be slightly crispy on both sides and you should be able to see the grill marks. Puffballs are very moist and spongy and it is necessary to remove some of the moisture with this process.
• Lightly spread tomato pizza sauce (you may also use pesto sauce on your pizza or make sauceless pizza. If you use sauce on your pizza, place a very small amount because the mushroom will still be very moist.
• Cover the top of your pizza with shredded cheese and your favorite toppings. The amount of toppings will depend on the size of your slices.
• Place the slices on a sheet pan covered with tin foil.
• Bake in a 400 degree preheated oven until the cheese turns slightly brown on the top and all of your toppings are cooked through. Again, the length of cooking time depends on how many topings you put.