If You Give a Kid a Crockpot: Pizza Fondue

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This crockpot Pizza Fondue recipe will provide an easy weeknight meal when paired fresh chopped veggies, pepperoni, and cubed Italian bread dippers. And, really, what's not to like? It's a pizza in a crockpot (or fondue pot if you have one)!

Pizza Fondue

1 Tbsp olive oil

3 cloves garlic, minced

24 oz. jar of marinara sauce

1 tsp dried basil

3 cups mozzarella cheese, shredded

1 cup cheddar cheese, shredded

1 cup grated Parmesan cheese

1 Tbsp cornstarch

For serving:

Cubed Italian or French bread 

Fresh veggies (broccoli, carrots, sliced mushrooms)

Pepperoni

1. Add olive oil, garlic, marinara sauce, and basil to a crockpot.
2. Add mozzarella cheese, cheddar cheese, Parmesan cheese, and cornstarch to a gallon-sized Ziploc bag, seal, and shake. Add cheese mixture to the marinara sauce in several batches and stir to incorporate.
3. Set heat on high, and cover for 30 minutes. Turn down to low and cook for another 45 minutes, stirring every 15 minutes. Set heat to warm when ready to serve.
4. While the fondue is cooking, cut fresh bread and vegetables for serving. 

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Substitute garlic powder or jarred minced garlic for fresh minced garlic.
• If you do not have a fondue set, use regular forks instead of fondue forks for dippers. 
• If you have a fondue pot, make steps 1 and 2 in a pot on the stove. Once cheese has completely melted, transfer to a fondue pot to keep warm and serve.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer
• Using a crockpot

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.

Crockpot BBQ Sriracha Meatballs

If you have a potluck or a party coming up, and you're in need of an easy appetizer recipe, look no further than this crockpot BBQ meatball recipe. With just four ingredients (many of which you may already have in your pantry), this recipe will come together in no time at all.

These marinated meatballs have just a bit of a kick from Sriracha sauce but the secret ingredient is grape jelly!

Crockpot BBQ Sriracha Meatballs

28 oz. fully cooked frozen meatballs

18 oz. bottle of BBQ sauce 

½ cup grape jelly

1 Tbsp. Sriracha

Chopped green onions or chives for garnish (optional)

1. Add frozen meatballs to a slow cooker.
2. Pour remaining ingredients on top of meatballs and stir until evenly coated.
3. Cook on high for 2 hours or low for 3-4 hours, or until meatballs are heated through.
4. Turn the slow cooker to warm until ready to serve.
5. When ready to serve, garnish with chopped green onions or chives if desired.

Other Favorite Appetizer Recipes to Try

Round out your party table with these tried and true Harris Sisters' recipes:

• Pineapple Marmalade Brie
• Buffalo Chicken Dip
• Sausage Stuffed Mushrooms

Sausage Balls

This is the Sausage Ball recipe that The Harris Sisters family made growing up. If you look up "Sausage Balls Recipe" today, you'll find many different variations of this savory appetizer recipe, including ingredients like pimento cheese, cream cheese, onions, and all sorts of spices. 

But the recipe we used was made with only these three simple ingredients: Bisquick, cheddar cheese, and sausage, and those sausage balls were a hit every time.

We usually made this recipe at Christmas time, but this Southern snack food is also perfect for game day, wedding or baby showers, or breakfast or brunch potlucks.

Sausage Balls

3 scant cups Original Bisquick Pancake and Baking Mix*

1 pound pork sausage* at room temperature

16 ounces sharp cheddar cheese, shredded* (4 cups)

1. Combine all ingredients in a large mixing bowl then mix by hand* until all ingredients are evenly combined.
2. Roll dough into 1 1/2 inch balls and place one inch apart on a baking sheet lined with parchment paper.
3. Bake at 350 degrees for 20-25 minutes or until lightly browned on the bottom.
4. Serve sausage balls warm or at room temperature.

Notes:

To measure a scant cup of flour, scoop the flour into the cup using a spoon. Scant means almost a full cup, but not quite. Do not use the cup to scoop the flour and level it as you would normally do with baking, or you will use too much flour for this recipe.

We use Jimmy Dean Hot Sausage.

Make sure to shred your own cheese for this recipe versus using bagged cheese. Bagged cheese is drier than freshly shredded cheese and will contribute to a drier sausage ball.

The dough for this recipe is very stiff, which may make mixing it difficult to do with a spoon. You may have the most success kneading the dough with your hands as you would with bread dough.

The original back-of-box recipe (shown below) also includes the addition of Parmesan cheese, milk, and herbs, as well as sauces for dipping. We have never included those in our recipe. However, if after mixing your dough, it seems dry, you may want to add a splash of milk to help incorporate the ingredients.

Recipe makes approximately 4 dozen sausage balls.

Buffalo Chicken Dip

This Buffalo Chicken Dip recipe is a classic appetizer that you'll only need 5 ingredients to make. So easy! The combination of hot sauce, chicken, cheese, and ranch flavors mix together in a dip that's served hot and makes the perfect party food for a crowd.

You can make this simple recipe in your oven or in the crock pot (we've included instructions for both ways). It's the best game day appetizer!

Buffalo Chicken Dip

2, 12.5 oz. cans shredded cooked chicken, drained

1, 8 oz. package of cream cheese, softened

1/2 cup buffalo wing sauce

1/2 cup ranch dressing

1/2 cup blue cheese crumbles

1. Preheat oven to 350°F. 
2. Mix all ingredients in a large bowl. Spoon into 1-quart baking dish.
3. Bake 20 minutes or until mixture is heated through. Serve warm.

Notes:

If you would like to make this recipe in the crock pot instead, mix together all ingredients and cook on low in the crock pot for 2 hours, stirring a few times while cooking. (Unless doubling the recipe, this would work best with a 1.5 quart crock pot.)

If you are not a fan of blue cheese, you can substitute shredded cheddar cheese or shredded colby jack cheese instead. 

You can sprinkle the finished dip with green onions, if desired. 

What to Serve Buffalo Chicken Dip With:

• Tortilla chips
• Fritos Scoops
• Potato chips
• Pita chips
• Pretzels
• Crackers
• Toasted baguette slices
• Breadsticks
• Celery sticks
• Carrot sticks
• Bell pepper strips

Other Favorite Appetizer Recipes:

• Spinach Artichoke Dip
• Pineapple Marmalade Brie
• Queso Dip
• Sweet Corn Salsa
• Mexican Street Corn Dip

Cheddar Cheese Fondue

For all you long time readers of the blog, you know that I've posted a few fondue recipes in the past. I gave this one a try this weekend and it's a real winner too, so I thought I would share.

This is a traditional cheddar cheese fondue, so your kids will probably love it. (Mine sure did.)

Super easy to whip up!

Cheddar Fondue

1 cup white wine

1 teaspoon chopped garlic  

16 oz cheddar cheese, shredded 

2 Tbsp all purpose flour

1/2 teaspoon ground pepper 

1/2 teaspoon mustard powder 

Bread, pretzels, fruits, veggies for dipping - (apples, pineapple, carrots, broccoli)

1. Simmer wine and garlic in fondue pot over medium-high heat for one minute. 
2. Add cheese, flour, pepper, and mustard powder to a Ziploc bag and shake. Add mixture to fondue pot 1/4 pound at a time. 
3. Stir after each addition to incorporate until cheese is melted. 
4. Serve with cut-up bread, fruit, and veggies.

Notes: 

For those of you who don't want to use wine (or quite frankly don't happen to have a mere 1 cup of it laying around unused), you can substitute apple juice.

Don't forget our other tried and true fondue recipes. All of these make great recipes for snow days or for upcoming Super Bowl parties:

Pizza Fondue

Swiss & Gruyere Cheese Fondue

Enjoy!

Crockpot Vegan Chili

Spring is ALMOST here but we've still run into a few rough patches of cold and rainy days. And that has given me the opportunity to fire up the crockpot to make chili one more time until it gets cool again in the Fall.

And now that I'm thinking about it, even if it were to turn to full-Spring tomorrow (here's hoping), this is the perfect recipe to Pin now and revisit at the end of Summer when you've got all those garden fresh veggies piling up on you! It will certainly carry you straight into Fall and use up those veggies with ease.

This recipe is definitely a keeper!

Crockpot Vegan Chili

1 medium onion, minced

1 green bell pepper, minced

2 zucchini, minced

1 jalapeno, minced

4 cloves garlic, minced

1 15 oz can black beans, rinsed and drained

2 15 oz cans kidney beans, rinsed and drained

1 15 oz can Northern beans, rinsed and drained

1 15 oz can corn, drained

1 4.5 oz can chopped green chiles

1 28 oz can pureed tomatoes

3 Tbsp chili powder

1 tsp salt

1 Tbsp cumin

1/4 - 1/2 tsp cayenne pepper

1. Add all ingredients to crockpot.
2. Stir to incorporate.
3. Cook on low for 8 hours or overnight.

Notes:

Use a food processor to mince the fresh vegetables. They will cook down and provide a similar texture as regular chili.

Add more cayenne pepper if you prefer a spicier chili.

We chose to serve our vegan chili over pasta and topped with sour cream and shredded cheese (because we're not vegans and we like sour cream and shredded cheese.) However, the recipe as written without these additions is a vegan recipe, and you could easily swap those out for vegan cheese and sour cream if you're serving to vegan guests.

If you prefer a traditional chili, check out our Kicking Butt and Taking Names Chili recipe.

If you'd like to serve this up with some cornbread, check out these recipes:

Sweet Honey Cornbread

Cornbread Waffles

Cheesy Cowboy Cornbread

Enjoy!

McDonald's: I'm Lovin' It

Well, it's been just over a week now since the Super Bowl, and thus the kickoff of McDonald's latest promotional campaign, "Pay with Lovin".  And with just a few more days until Valentine's Day left, there aren't too many days left to potentially score your McDonald's meal in exchange for a smile, a high five, a compliment, or some other form of "lovin".  

Tell me, have you or anyone you know actually been selected to take part in this latest form of tender accepted by McDonald's?  Leave your comments below or on our Facebook page.  I sure would love to hear your stories of "lovin".   

After a bit of research, it seems that customers can only "pay with lovin" in the dining room, not the drive through, which pretty much destroys any chance I would have to earn a free meal.   These days, if I stop by McDonald's it is always via the drive through as Babydoll naps in her car seat.  Oh well, next time, next time.  

Like them or not, it's pretty tough to find fault with this campaign.  Well done, McDonald's.  As if your McCafe coffee and Filet o' Fish weren't enough to win my love, this promotion certainly puts it over the top.  So yes, McDonald's, I AM lovin' it! 

Mexican Street Corn Dip

I recently made this dip for Super Bowl Sunday, and I'm just now getting around to posting it. It's a real winner. It's a spicy dip, but you have the ability to adjust the level of spiciness to your tastes by adjusting the amount of Sriracha and/or omitting the jalapeno.

Because it has mayo and sour cream as the base to calm down the spicy components, it's easy to customize this recipe to suit your family's tastes.  

Mexican Street Corn Dip

15.25 oz can whole kernel corn, drained

15.25 oz can fiesta whole kernel corn (or Southwest corn), drained

4 oz can fire roasted green chiles

3/4 cup mayonnaise

3/4 cup sour cream

4 oz crumbled feta cheese

6 green onions, chopped

2 Tbsp cilantro

1 Tbsp lime juice

1 1/2 tsp cumin

2 1/2 Tbsp Sriracha 

1 jalapeno, seeded and chopped (optional)

1. In a large mixing bowl, combine corn, green chiles, mayonnaise, sour cream. Stir until combined.
2. Add feta cheese, green onion, cilantro, lime juice, and cumin. Mix well.
3. Add Sriracha and jalapeno to desired heat level. Mix well.
4. Chill in refrigerator for at least 15 minutes. Serve with tortilla chips.

Budweiser Ain't the King of Beers for Nothing

Budweiser, the Super Bowl isn't even here yet, and you've already done it once again.  Regardless of how cute, witty, clever, silly, or funny any of the other Super Bowl commercials are, you have already won.  

Caution, watch this one at your own risk- the tears are flowing here already.  But that's nothing new either.  Those clydesdales almost always get to me.  Add a sweet puppy to the mix, and I don't stand a chance.  Last year, every time the 2014 Budweiser commercial came on, my husband would quickly try to turn the channel or distract me because that one had the same effect. 

See what I mean?  Pass the kleenex, and play it again.  Budweiser, we love you.  Never stop making these commercials, ok?

Super Simple Salsa

As our thoughts turn to Fall, we've got to come to terms with the fact that we're giving up on fresh garden tomatoes until next Summer rolls around. 

I know. What the heck kind of way is that to start a post, woman?!? ;-) We've got to make room for pumpkin-y and apple-y goodness somehow, people!

BUT! If you're not quite ready to give up on homemade salsa, you can use this recipe throughout Fall and Winter to get you over the hump until the fresh tomatoes are back. It's quick and simple, and you can add as much heat as you'd like. Give it a try!

Super Simple Salsa

14 oz. can diced tomatoes

10 oz. can original Rotel

1/2 small onion, diced

2 cloves garlic, minced

1 jalepeno, seeded and minced

1 tsp. honey

1/2 tsp. salt

1/4 tsp. cumin

1 tsp. dried cilantro

1 Tbsp. lime juice

1. Add all ingredients into a food processor and process until desired consistency.
2. Serve with tortilla chips.
3. Store leftover salsa in refrigerator for up to one week.

Note: if you like super spicy salsa, remember to leave the seeds in your jalapeno before processing.

This post contains affiliate links.

Sweet Corn Salsa

This recipe is definitely a keeper - it comes together really quickly AND it's not your average salsa. So, you're sure to impress your guests with your schmancy appetizer.

Sweet Corn Salsa

1 15 oz can white corn, drained

1 15 oz can black beans, rinsed and drained

6 green onions, chopped

1 4 oz container feta cheese

1/3 cup apple cider vinegar

1/3 cup granulated sugar

1/3 cup olive oil

1. Mix corn, black beans, green onions, and feta cheese in a medium mixing bowl. Set aside.
2. Measure apple cider vinegar in a measuring cup. Add sugar to mixing cup. Whisk until incorporated. Add oil to measuring cup and whisk with first two ingredients.
3. Pour marinade into mixing bowl and mix all ingredients thoroughly.
4. Serve with baked pita chips.

Notes: 

This time, we used bagged pita chips. However, these are easy to make yourself. Buy pitas, divide each pocket in half so that you have two circles, and then cut each circle into 6 triangles. Brush the triangles with a little olive oil and sprinkle with your choice of spices (we use pepper and garlic powder, but we've also tried chili powder before). Bake at 400 degrees for 5 minutes.

Store this salsa in the refrigerator. Serve cold out of the refrigerator or at room temperature.

Cowboy Caviar

This recipe is a real winner and if you're looking for a new appetizer for Super Bowl Sunday, then give this one a try! And while you should have already eaten your black-eyed peas for New Year's Day, this recipe would also be an excellent way to serve those up, so make sure to Pin it. 

(I've also included links to other Super Bowl appetizers after this recipe, so keep scrolling!)

Cowboy Caviar

1 15 oz. can black-eyed peas, drained and rinsed

1 15 oz. can black beans, drained and rinsed

1 15 oz. can white corn, drained and rinsed

5 Roma tomatoes, seeds removed and diced

3 avocados, diced

4 green onions, sliced

1 Tbsp. cilantro

4 cloves garlic, minced

6 Tbsp. lime juice

1/2 cup Italian dressing

salt and pepper to taste

1. Add drained and rinsed black-eyed peas, black beans, corn, sliced onions, and diced avocados to a large bowl. 
2. Distribute lime juice over diced avocados to help prevent browning.
3. Remove seeds and pulp from tomatoes, dice, and add to bowl.
4. Add Italian dressing, cilantro, garlic, and salt and pepper to taste. Mix all ingredients.
5. Chill in refrigerator for at least 1 hour.
6. Serve with tortilla chips. (This is best served the same day as you prepare it.)

Notes: 

Make your own Italian dressing with our Italian dressing mix recipe, or use a prepared dressing.

This makes a great appetizer, but it's also a great sandwich filling - load up a 1/2 pita pocket with this mix and you have a tasty lunch!

Looking for other Super Bowl recipe ideas? Check out these other Harris Sisters recipes that would be perfect for game day:

1. Pizza Fondue
2. Healthier Queso Dip
3. Spinach Artichoke Dip
4. Super Simple Salsa
5. Creamy Spinach and Red Pepper Dip
6. Black Bean Salsa
7. Liar Liar Chex Mix
8. Sausage Stuffed Mushrooms
9. Sweet Corn Salsa
10. Kicking Butt & Taking Names Chili

Healthier Queso Dip

I'm sure that everyone at some point has melted a wedge of Velveeta and mixed in a can of Rotel to make Kraft's Famous Queso Dip. This is a slightly healthier version - only because it doesn't involve the Velveeta and it includes black beans, which add protein to the original recipe. So, slightly healthier? Well - as healthy as a cheese dip can claim to be, I suppose. Just as tasty? Definitely!

Healthier Queso Dip

8 oz sharp cheddar cheese, shredded*

8 oz Monterrey Jack cheese, shredded*

2 Tbsp cornstarch

1, 12 oz can evaporated milk

1 Tbsp hot sauce

1, 15 oz can black beans, drained and rinsed

1, 10 oz can Rotel diced tomatoes and green chiles, drained

1. In a medium sized saucepan, toss together shredded cheese and cornstarch until evenly coated. Stir in evaporated milk and hot sauce. 
2. Cook over medium heat until cheese is melted, stirring often.
3. Once cheese is melted, add drained black beans and drained Rotel. Serve with tortilla chips.

Notes:

I have made this recipe before with different types of cheeses, at it always impresses, so use what you have and get creative!

Store leftovers (if you have any) in a sealed container in the refrigerator. This dip will reheat well in the microwave.

Creamy Spinach and Red Pepper Dip

I've gotten started a little early on the holiday appetizers! 

Raise your hand if you've ever dumped a package of soup mix into some sour cream, mixed in some spinach, and declared "I've made the dip - let's hit the party!" I know, I know, I'm guilty of it too. :-) Well, THIS spinach dip is just a tad schmancier than that BUT, it's not really all that difficult to make (and if you won't tell, I won't tell either).

This quick and easy recipe happens to be perfect for the holidays because it's red, green, and white. But, it tastes so good, you won't want to reserve it just for this time of year.

Creamy Spinach and Red Pepper Dip

2, 8 oz. packages cream cheese, softened

1 cup mayonnaise

1/3 cup green onions, sliced

1, 10 oz. package frozen chopped spinach, cooked and drained

1, 8 oz. package shredded Mexican cheese blend

1/2 cup chopped roasted red peppers*

1. Reserve 1 Tbsp green onions for garnish. Beat cream cheese, mayo, spinach, and remaining onions in a medium bowl with an electric mixer on medium speed until well blended.
2. Stir in shredded cheese and chopped peppers until just blended. 
3. Refrigerate at least one hour. If refrigerating longer than one hour, remove from refrigerator 30 minutes to one hour before serving to soften.
4. Garnish with remaining onions before serving. Serve with crackers.

Notes:

It's easy to roast your own peppers! Here's how:

Cut peppers in half; discard seeds and membrane. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a Ziploc bag and seal. Let stand for 5 minutes. (The peppers will steam inside the bag, which will allow for easier peeling.) Peel and chop.

Black Bean Salsa

Now that Summer is right around the corner and fresh vegetables will be out in full force, add this recipe to your repertoire. You'll be glad you did. It is so quick and easy, that is if you make sure to invite your friend Li'l Cuisey (your Cuisinart) to help you make it.

Black Bean Salsa

1 medium red bell pepper, finely chopped

1 medium red onion, finely chopped

1 medium cucumber, seeds removed and finely chopped

1 large tomato, diced

2 ribs celery, finely chopped*

1 large jalapeno pepper, finely chopped*

6 cloves garlic, minced

1, 15 oz. can corn, drained and rinsed

2, 15 oz. cans black beans, drained and rinsed

1 Tbsp dried cilantro

1 tsp dried thyme

1 tsp salt

1 tsp ground cumin

1 tsp chili powder

1/2 tsp black pepper

2 Tbsp olive oil

2 Tbsp balsamic vinegar

2 Tbsp lime juice

1. Combine all ingredients in a large mixing bowl. Mix well.
2. Cover and chill 2 hours. Store in refrigerator. Yield 9 cups.

Notes:

Because I exclusively use the Cuisinart food processor to make this recipe, it comes together in no time. I whirl one vegetable after another and dump them into the mixing bowl as they are diced.

Because the one jalapeno pepper is not large enough to process effectively in the Cuisinart, I always process with the two celery ribs.

This recipe makes for a "juicy" salsa (which consists of the juices from the vegetables plus the added oil, vinegar, and lime juice). It will be your preference whether you choose to serve the juice part with the salsa, but make sure to let the salsa sit in the juices so that the flavors meld.

The recipe makes approximately 9 cups of salsa, which is a lot. So, this is always a great recipe for a crowd (or you might just be surprised at how quickly your family can eat this up).

This post contains affiliate links.

Bring on the Clydesdales this Superbowl Weekend

It's that time of year again!  SUPERBOWL is this Sunday!  And I know that many of us watch strictly for the latest, greatest, and in some cases- just plain over-the-top commercials.   Well, that and the snacks.   

So I couldn't think of a much better time than now to do a quick rundown of some of my favorite Superbowl commercials of all time.  No big surprise here- all my favorites feature those famous Clydesdales from the Budweiser ads.  For me, there will never be any better commercials than those.  I hope they never stop making them.  But I think all of America is pretty keen on them too, so hopefully we won't have to worry about that anytime soon. 

This one will always be my number one.  It depicts a young colt who has big dreams of pulling that iconic red Budweiser carriage like all the big horses.  He gets a bit of a helping hand, unbeknownst to him, to pull off this feat, ranking this one up there as my all time favorite. 

On the lighter side, this is another favorite.  Who can forget the streaker?

And the fetch the stick trick?

And those Clydesdales captured us all once again with their Superbowl commercial tribute to 9/11.

These beautiful and gentle horses just have me in awe.  In fact, when we visited jolly old England last year, we toured one of the local breweries there that still uses these work horses to deliver beer locally.  They even let us go down to their field to pet them.  They were gorgeous gentle giants. I wish I could have packed them up and brought them home with me.  

But back to the Superbowl...   For those who like to keep up with this kind of thing, there is even a Website dedicated to those famous Superbowl ads, http://www.superbowl-commercials.org/, that categorizes and archives them all for you in one handy place.  You can even catch an early glimpse of some of the ones scheduled for this weekend's big game, if it won't be too much of a spoiler for you.  I haven't peeked to see if there is a new Clydesdale commercial yet, and I don't think I will.  I plan to remain pretty glued to my TV on Sunday evening, along with most of the rest of you, so I will wait and catch it then.  And we will see whether it makes the rank for next year's review. 

Spinach Artichoke Dip

This recipe is simply delicious. We make it once a year - for New Year's Eve - and it always goes quickly!

Spinach Artichoke Dip

1 8 oz. package of cream cheese, softened

1 6 oz. jar of marinated artichoke hearts, drained and chopped

1 10 oz. package Green Giant creamed spinach

1/2 cup mayonnaise

1/2 cup shredded Parmesan cheese plus additional for top of dip

1. Preheat oven to 350 degrees.
2. Cook creamed spinach according to package directions.
3. Mix cream cheese, artichoke hearts, mayonnaise, Parmesan cheese, and spinach.
4. Spread into a pie plate and sprinkle with additional Parmesan cheese.
5. Bake for 20 to 25 minutes, until lightly browned and bubbly.
6. Serve warm as a dip with tortilla chips, crackers, or bagel chips.

Note: We have also made this in years past as just artichoke dip. If you are interested in omitting the spinach from the recipe, then use a 14 oz. can of artichoke hearts instead of the 6 oz. jar. The dip is delicious both ways!

Liar Liar Chex Mix

This holiday snack mix is sure to please. Truth be told, we vegetarians tend to steer clear of homemade Chex Mix simply because they usually have Worcestershire sauce in them. (Made from anchovies - true story!)

This recipe is one that I've fiddled with until it is just spicy enough to make the kids think their pants are on fire. ;-) (It's not really that spicy, mind; they keep coming back for more.)

Liar Liar Chex Mix

4 1/2 cups Corn Chex cereal

4 1/2 cups Rice Chex cereal

1 cup mixed nuts

1 cup bite sized pretzels

1 cup Cheezits

6 Tbsp butter

1 1/2 Tbsp Tabasco sauce, Sriracha, or hot sauce of choice

1 1/2 tsp seasoned salt

3/4 tsp garlic powder

1/2 tsp onion flakes

1. In a large microwaveable bowl, combine cereal, nuts, pretzels, and Cheezits. Set aside.
2. In a small microwaveable bowl, microwave butter until melted, about 40 seconds. Stir in seasonings.
3. Pour over cereal mixture and stir until evenly coated.
4. Microwave uncovered on High 6 minutes, stirring every 2 minutes.
5. Spread on paper towels to cool. Store in airtight container.

Note: I have a 6 quart bowl that fits in my microwave that allows me to easily double this recipe.