This recipe makes A LOT. If you are making this mix during the holidays, make sure you have plenty of Christmas tins on hand (available at the dollar store). Otherwise, store the mix in Tupperware containers. Line your containers with paper towels and store them in a cool dark place – like your closet.
Mom's Party Mix
Servings 8 tins
Ingredients
- 1 1/4 pound salted butter
- 2 Tbsp garlic salt
- 1 Tbsp + 1 tsp Lawry's Seasoned Salt
- 1 Tbsp + 1 tsp Worcestershire sauce
- 12 ounce bag thin pretzel sticks
- 12 ounce bag mini pretzels
- 8.9 ounce box of Cheerios
- 14 ounce box of Corn Chex
- 12.8 ounce box of Rice Chex
- 14 ounce box of Wheat Chex
- 4 cans 10.3-ounce cans of mixed nuts
- 3 cans 8.3-ounce cans of whole cashews
Instructions
- Preheat oven to 250°.
- Melt the butter and add the salts and Worcestershire sauce.
- In two very large bowls combine the rest of the ingredients.
- Pour butter mixture over dry ingredients and stir to combine.
- Place party mix on as many baking dishes or cookie sheets that fit in your oven.
- Bake for 2 1/2 hours stirring every 15 minutes and rotate pans among the oven shelves.
- Take party mix out of oven and pour on paper bags (grocery bags from the store). You can use paper towels, but the bags work just as well.
- Store in containers.
Notes
This will keep for a month or so.
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Vicki’s husband, Skip, likes this eggnog cookie the best during the holidays. Why? Well, the rum of course!
Eggnog Cookies with Rum Frosting
Servings 50 cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 cups flour
- 1 cup powdered sugar
- 1 tsp dark rum
- freshly ground nutmeg
Instructions
Cookies
- In a large mixing bowl, beat 3/4 cup butter until fluffy.
- Add both sugars and beat well.
- Add egg, vanilla, and salt and beat again.
- Add the flour and beat until well mixed.
- Cover and chill for 1 hour.
- Preheat oven for 350°.
- Shape the dough into 1-inch balls.
- Place on an ungreased cookie sheet 2 inches apart.
- Press down in the center with your thumb (step 2).
- Bake for about 12 minutes.
- Cool on wired racks.
Frosting
- To make the filling, add 1/4 cup butter in a small mixing bowl and beat until softened.
- Add the powdered sugar and beat until fluffy.
- Add the rum and beat well.
- Spoon the frosting, about 1/2 teaspoon, into the middle of each cookie.
- Sprinkle with freshly grated nutmeg and chill until firm.
Notes
Makes about 50 cookies.
