Happy Thanksgiving eve, friends! In years past – this was a BIG night in my life. We all headed home and gathered with our friends at the local watering hole, usually drinking a little too much and having a ton of fun. Needless to say, things have changed a little bit for us. Tonight, instead of heading out to the bars – we’re staying in, having a few cocktails and enjoying a fire. It’s very different than those nights out, but it’s just as meaningful to me and I wouldn’t change it.
If you got signed up to bring something tomorrow for Turkey day but aren’t sure what yet, this is an easy delicious recipe and it’s totally a crowd pleaser. I recently made it for our Friendsgiving and my sister-in-law’s baby shower, and it was a hit at both parties.
What You Need: The Crunch
- 3 cups corn Chex
- 3 cups rice Chex
- 2 cups Bugles
- 2 cups Parmesan Goldfish
- 2 cups roasted peanuts
- 2 cups Cheese Its
- 2 cups pretzels
What You Need: The Sauce
- 1.5 sticks of salted butter
- 1/4 cup Worcestershire sauce
- 1 1/2 teaspoons seasoned salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
Preheat your oven to 250 degrees. Mix all of your dry ingredients into a large bowl, melt the butter in the microwave (approximately 1.5 minutes did the trick for me.) Add the Worcestershire sauce, garlic powder, onion powder and seasoned salt to the melted butter and whisk until incorporated. Add the mixture to all of the dry ingredients, stirring until everything is coated. I usually keep a few large roasting pans on hand for recipes like this (pretty sure they’re normally used for roasting turkeys or large roasts.) Add your mixture to your pan and pop it in the oven. I cooked my Chex mix for approximately 3 hours at 250 degrees – always keeping a close eye on it to make sure the bottom bits don’t burn and mixing it along the way.
Yum, yum, yum.
I hope everyone has a wonderful Thanksgiving, enjoy your time with family and friends!
Staying Martha 