*TINK'S WHITE CHOCOLATE, HONEY-NUT, BIRTHDAY PARTY CHEX MIX
I'm posting this per requests from DH's work. It's my tweaked up version of the original white chocolate chex mix. Hope you guys enjoy it! :)
Provided by Tinkerbell
Categories Birthday
Time 12m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the Honey-Nut Cheerios, Corn Chex, mini pretzels, honey-roasted peanuts and M&Ms; set aside.
- Cover large area of table, counter top, or two large cookie sheets with waxed paper.
- In a microwave safe bowl, heat vanilla chips and vegetable oil on 50% power for 1 minute. Stir and heat 1 minute longer.
- If needed, microwave on full power for 10 seconds and then stir until smooth.
- Pour melted vanilla chips over dry mixture and stir gently to coat.
- Spread out on prepared wax paper-covered surface, and allow to cool completely. (I leave mine alone overnight.).
- When cool, gently break apart large pieces and store in an airtight container.
Nutrition Facts : Calories 530.1, Fat 28.5, SaturatedFat 11, Cholesterol 9.5, Sodium 490.9, Carbohydrate 60.9, Fiber 3.5, Sugar 32.1, Protein 11.7
HONEY-GARLIC CHEX™ PARTY MIX
A seasoned mix of Corn and Wheat Chex™ cereals, buttery pretzels and cashews, with a touch of sweet spicy heat.
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 18
Number Of Ingredients 9
Steps:
- Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereals, pretzels and cashews.
- In small microwavable bowl, microwave butter, honey, chili powder, garlic powder and cayenne pepper uncovered on High 20 to 40 seconds or until melted. Stir and pour onto cereal mixture, mixing thoroughly to coat.
- Microwave uncovered on High 4 to 6 minutes, stirring after every minute, until well coated and slightly toasted. Spread on cookie sheet to cool, about 15 minutes.
- Transfer to large serving bowl.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g
CHOCOLATE-MINT TIDDLYWINKS
You can't grow up in Chicago without becoming obsessed with Frango mints. They're a simple combination of chocolate and mint ganache -- a pastry term for chocolate and cream mixed together -- but I didn't know that when I was a kid begging to go to Marshall Field's to watch them being made. The chocolate seems to preserve the mint leaf; it will stay green and fresh for two or three days.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 20 servings
Number Of Ingredients 2
Steps:
- Lay a sheet of acetate or parchment or a nonstick baking mat (smooth-side up) on a work surface. Place the mint leaves on the sheet, face down, about 2 inches apart.
- Melt the chocolate over a water bath. Use a spoon or pastry bag to cover each mint leaf with a teaspoon of melted chocolate. Working carefully, place another sheet of acetate or baking mat (smooth side down) over the first one. Gently press down directly on top of each leaf to spread the chocolate around the leaf, making a border about 1/4-inch wide all around (don't worry if they're not very neat). Let set at least 1 hour, until firm. Gently peel off the acetate. Store in an airtight container for up to 3 days. Serve on a platter with the mint leaf showing.
HONEY NUTTY CHEX™ MIX
Sunflower nuts and honey set this ready-in-15-minutes Chex™ cereal mix on the flavorful sunny side.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
HOMEMADE TWINKIES
Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen. She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector. This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting. Neighbors were delighted when she shared the results, but it was short lived. By the next day, the cake had absorbed the cream -- so make sure to eat them fast.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h40m
Yield 12 homemade Twinkies.
Number Of Ingredients 15
Steps:
- For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
- To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
- Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
- In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
- Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
- Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
- Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
- Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
- Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 28 grams, TransFat 0 grams
HONEY-ROASTED CHEX® MIX
Mmm! Enjoy a honey of a crunchy snack mix that goes together in a snap.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 55m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1/2 Cup, Sodium 140 mg, Sugar 5 g, TransFat 0 g
WHITE CHOCOLATE CHEX MIX
Make and share this White Chocolate Chex Mix recipe from Food.com.
Provided by AmandaDK
Categories Lunch/Snacks
Time 30m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix together all ingediants, except white chocolate chips and oil.
- In a glass bowl mix together white chocolate chips and oil.
- Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds.
- Stir white chocolate luntil completely melted.
- Pour melted white chocolate over chex mix.
- Mix very well, until all chex mix ix coated.
- Spread coated chex mix in a single lay on wax paper or tin foil.
- Let harden.
- Break up and store in an air tight container.
- ENJOY!
Nutrition Facts : Calories 287.7, Fat 15.4, SaturatedFat 6.8, Cholesterol 4.9, Sodium 237.8, Carbohydrate 34.1, Fiber 1.5, Sugar 21.9, Protein 5
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