Category Archives: Appetizers

Holiday Chex Mix


When I was in high school, my Momma handed me a recipe she found and asked if I would make it. It was around this time of year, and I honestly don’t remember where the recipe came from. I only make it during the holiday season and it’s always a big hit! Just go ahead and call it Holiday Crack. Once you start eating this, you won’t stop! This is one recipe you won’t throw away and will make over and over to take to parties and to just have around the house. The nice thing about this recipe is you can add or take away mix-in ingredients as you like.



  • 1 box Corn Chex
  • ~4 c. Popped, Popcorn (I usually just buy the kernels and pop it myself. Just follow the directions on the bag. It’s real easy.)
  • ~2 c. Peanuts (I usually just sprinkle them over the mix until it looks good. Sometimes I don’t even include them.)
  • 1 c. (2 sticks) Butter
  • 2 c. Light Brown Sugar, firmly packed
  • 1 c. Light Corn Syrup
  • 1 teas. Baking Soda
  • 2 teas. Vanilla
  • ~4 c. Chocolate Covered Pretzels (I never measure. I just use what looks good.)
  • 1 bag Holiday M&M’s


  1. Heat oven to 250F.
  2. In a large, aluminum roasting pan, mix corn chex, popcorn and peanuts.
  3. In a heavy, medium sauce pan over medium heat, combine butter, brown sugar and corn syrup. Stir continuously until it starts to boil. Once it boils, leave it be and let it boil about 5 minutes. (Sometimes the caramel mixture will look funky (cloudy colored, thick or weird consistency, don’t worry it’ll be fine. It turns out like this because it boiled longer than need be.)
  4. Remove caramel mixture from heat and add baking soda and vanilla. Be careful because the vanilla will have a weird reaction with the mixture and cause it to rapidly boil where the vanilla was poured. Stir to combine.
  5. Pour caramel mixture over chex mix. Stir. (If you feel like you don’t have enough caramel, have no fear you do! As it bakes, it will spread out.)
  6. Bake in oven for 45 minutes, stirring every 15 minutes.
  7. Remove from oven and stir continuously to break up pieces until you think they won’t stick together anymore. If you don’t stir, it will harden into one piece in the pan. It’s OK if this happens, just break it up. Cool completely.
  8. Once the chex mix is completely cooled, add the chocolate covered pretzels and M&M’s. Stir.
  9. Store in an airtight container. This mix will be good for several weeks, but trust me it won’t last that long!





I acquired this recipe from my adviser, Dr. Jill, while I was at Georgia. I’ve made it several times and each time everyone’s always asking me for the recipe. I’m not gonna lie. It’s super yummy, cheap and easy to make! Also, you can add, subtract or substitute as you see fit depending on your heat preference. So here it goes:

First, you gotta do some choppin’:

You’ll need ¼ cup of a yellow onion,

Chopped onion









3 garlic cloves,

Chopped garlic









1 jalapeno with seeds,

Chopped jalapeno









and 1 bunch of cilantro.

Chopped Cilantro









Now, a little trick to chopping the cilantro after you pull it off the stems is to gather it into a tight, small ball shape and then start chopping. Otherwise, it’s a headache trying to chop each little piece.

Cilantro bunch

Now, to combine it all:

I start by putting the whole tomatoes in the blender,

Whole tomatoes in blender









then add all the ingredients you just chopped as well as the sugar, salt and cumin, and the juice of a lime.

Adding lime to the ingredients in the blender









Finally, I top it off with the two cans of lime and cilantro rotel (I actually use the off brand rotel because it’s cheaper and tastes the same). I find it best to add the ingredients this way because it’s a bit more equally distributed and gets blended better.

Rotel on top









Then pulse 20 times. After you blend everything, put the salsa in an airtight container and refrigerate for at least 1 hour before serving.

Now you have a batch of yummy salsa that you might want to hide from everyone if you want any because trust me, it’ll go fast!

The final product.

Salsa Recipe

1 can (28 oz) whole tomatoes with juice
2 cans (10 oz each) rotel (I use the cilantro and lime blend)
1/4 c. yellow onion, chopped
3 cloves garlic, minced
1 whole jalapeño with seeds, chopped
1/2 teaspoon each of sugar, salt and ground cumin
1 bunch cilantro, chopped
1 lime (juice)

Combine everything into a food processor and pulse 20 times or to your desired consistency. Refrigerate for at least one hour. Enjoy!