Friday, December 23, 2011

Baking updated

On Wednesday, I made a yummy bold chex mix.  After making the standard one last time, I knew that it wasn't the hit that I was looking for.  I went on the search on the internet and found something and surprisingly I had all the ingredients.  I found this recipe at three different sites so I decided that it would be the one to go with.  It doesn't taste great straight out of the oven but it tastes much better the next day after sitting in a sealed container so don't count it out if you don't like it on the first try.  I hope you try it and love it!

Chex Mix® Bold Party Blend
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4 cups Corn Chex
4 cup Wheat Chex
1 cup mini Ritz Bits
1 cup windowpane pretzels
1 cup round pretzels
1 cup mini garlic bagel chips or rye chips
1 cup garlic bread sticks
1/2 cup butter or margarine*
1/4-1/2 cup white cheddar popcorn seasoning
1 1/2 teaspoons lawrys seasoning salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
3 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/4 teaspoon MSG or Accent -OPTIONAL
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*Do not use spread or tub products
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Preheat oven to 250°F.
Melt butter or margarine and pour in roasting pan. Stir in seasonings. Gradually stir in remaining ingredients, except cheeese, until well coated. Sprinkle with cheese, mix well. Bake one hour, stirring every 15 minutes. Spread on paper towels to cool. Store in air tight container.
Microwave Directions:
Melt butter or margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients, except cheese, until evenly coated. Sprinkle with cheese and mix.
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Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.
Spread on paper towels to cool. Store in airtight container.
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Important: Because microwaves cook differently, time is approximate.


I woke up extra early on Thursday to make everything else on the list.  I got the blueberry muffins made first.  Then the cornbread from scratch and carrot cake from the Duncan Hines Deluxe Kit with carrots and rasins.  After all that was done, I decided to make a loaf of applesauce spice bread.  I was done super early and we ate 6 muffins hot out of the oven.  I piled everything in containers and started washing all the dishes.  I got them all cleaned and ran the dishwasher :)

If you would like to try the cornbread, I combined at least three recipes off the internet and through trial and error to come up with the following based on the cornmeal that I had in the house.  I am almost done with the self rising bag of cornmeal so stay tuned to see another recipe when I start the bags of organic cornmeal that I got for $0.99 at the Bloom sale :)

Cornbread with self rising cornmeal

1 cup self-rising cornmeal
1 cup flour
½ cup sugar
2 eggs
1 cup milk
¼ cup melted butter

Directions
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine all ingredients until just moistened. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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