CHRISTMAS PARTY MIX RECIPE RECIPES

Name: White Chocolate Party Mix
Prep time: 30 min
Total time: 30 min
Yield: 5 quarts.
Ingredients: 5 cups Cheerios; 5 cups Corn Chex; 2 cups salted peanuts; 1 pound chocolate M&M's; 1 package (10 ounces) mini pretzels; 2 packages (12 ounces each) white baking chips; 3 tablespoons canola oil

WHITE CHOCOLATE PARTY MIX RECIPE: HOW TO MAKE IT

White Chocolate Party Mix Recipe: How to Make It image

You won't be able to stop eating this irresistible white chocolate party mix. The light, sweet coating is great over cereal, peanuts, pretzels and M&M's. —Norene Wright, Manilla, Indiana

Provided by Taste of Home

Categories Snacks

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 5 quarts.

Number Of Ingredients 7

Ingredients

5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound chocolate M&M's
1 package (10 ounces) mini pretzels
2 packages (12 ounces each) white baking chips
3 tablespoons canola oil

Steps:

In a large bowl, combine the first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth. , Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container.

Nutrition Facts : Calories 547 calories, FatContent 27g fat (10g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 589mg sodium, CarbohydrateContent 70g carbohydrate (22g sugars, FiberContent 4g fiber), ProteinContent 11g protein.

ORIGINAL CHEX™ PARTY MIX RECIPE - BETTYCROCKER.COM

Original Chex™ Party Mix Recipe - BettyCrocker.com image

Is it time for a party? Then it’s time for Chex™ Party Mix! This crunchy, salty snack is a welcome addition to any big game celebration or holiday gathering. It’s easy to pull the original Chex™ Mix recipe together yourself—feel free to add your own personal flair with sweet, salty or spicy additions.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 11

Ingredients

3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Nutrition Facts : Calories 140 , CarbohydrateContent 17 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1/2 Cup, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g

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Total Time 5 hours 30 minutes
Calories 725 calories per serving

1. Get your meat out of the fridge and up to room temperature before you cook it.
2. For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
3. Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
5. Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
7. Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
9. Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
10. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
11. Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
15. Carve up the beautiful porchetta, and serve it as you wish.

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Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good Christmas appetizers or Christmas dinner ideas. We love them so much, I prepare them year-round. —Joyce Bentley, Redlands, California
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Reviews 4.6
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Category Appetizers
Calories 71 calories per serving

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In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper; microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat twice with remaining meatballs., In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave, covered, on high until heated through, 1-2 minutes.

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This is the recipe that was on the Chex cereal box with a few additions, when I was a child. I hope you like it as much as I do. I seem to make it every year around Christmas time, so Cheers!
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Reviews 5.0
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Calories 238.2 per serving

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Total Time 55 minutes
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Calories 237 calories per serving

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ORIGINAL CHEX™ PARTY MIX RECIPE - BETTYCROCKER.COM

Is it time for a party? Then it’s time for Chex™ Party Mix! This crunchy, salty snack is a welcome addition to any big game celebration or holiday gathering. It’s easy to pull the original Chex™ Mix recipe together yourself—feel free to add your own personal flair with sweet, salty or spicy additions.
From bettycrocker.com
Reviews 4.5
Total Time 15 minutes
Calories 140 per serving

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

See details

PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS

1. Get your meat out of the fridge and up to room temperature before you cook it.
2. For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
3. Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
5. Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
7. Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
9. Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
10. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
11. Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
15. Carve up the beautiful porchetta, and serve it as you wish.

See details

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