The absolute original Chex Mix the way I Like it.

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup salted mixed nuts
1 cup bite-size pretzels
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. If you like it darker, just a few minutes more. More tang, more worcestershire sauce. I also add a bit more in the seasonings. It is always according to personal taste.

The infamous Gingerbread boy recipe- A True TNT

1/3 c butter or margarine or coconut oil(just one of them)
1 C brown sugar
1 1/2 C molasses
cold H20
7 cups flour sifted
1 tsp allspice
1 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
2 tsps baking soda
1 tsp salt

combine first 3 with a 1/2 cup h20. Blend thorougly.
combine flour and spices and add gradually to molasses mixture.
dissolve Baking soda in 3 TBLs of H20 add to mixture.
Chill
Roll out and cut
350 for 15-18 minutes for 1/2 inch thick gingerbread boys

If you could see the book this recipe came out of...you would absolutely know it is tried and true.

Chocolate Macaroons

2 egg whites
1/4 tsp salt
1/2 c sugar
1/4 tsp Almond Extract
1/4 tsp Mexican Vanilla
1 C unsweetened coconut
6 oz of Semisweet Choc chip- the darker the better for my taste-melted

Preheat oven to 350.

Beat Egg whites and salt till almost stiff, add sugar and continue beating til whites stand in peaks.

Add flavorings.

Fold in Coconut

Add melted chocolate and mix well.

Teaspoonfuls on parchment paper on a cookie sheet.

Bake 15 minutes, cool and remove from paper.

Family Favorite-Fried Okra

Fry it crisp and at the right temp or it may be slimey


Southern Fried Okra
1 pound fresh okra
2 large eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil
Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375°F (190°C). Fry okra until golden brown. Drain on paper towels and serve immediately.

King Ranch Chicken

2 lbs chicken
season with onion, garlic, celery, simmer till done, save stock. If
this is whole chicken, debone. (I like boneless skinless)cut into
bite size pieces

1 dozen corn tortillas
1 Can cream of Mushroom soup
1 C Sour Cream
1 small can of sliced black olives
½ C chopped bell pepper
1/8 tsp Tabasco sauce
1 lb of grated cheddar cheese
1 can ROTEL tomatoes

Line bottom of 9x3 with one layer of corn tortillas(3-4) sprinkle ¼ c
of stock over it. Combine in bowl soup, sour cream, peppers, and ½ half
the olives Tabasco. Layer half of the chicken, then half of the
combined sauces, and half of the cheese (like a lasagna). Repeat the
tortillas, stock, chicken, sauce and half the cheese. Top with the
entire can of Rotel tomatoes and the remaining olives. Bake at 350°
until hot and bubbly.

Yummo!