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
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
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This is one of those recipes. A recipe where whenever or wherever it is served, people must have it. Maybe it’s the crunch of the pretzel coating, or the tenderness of the chicken, or the delicious flavor combinations of the mustard sauce, but it is a 100% crowd pleaser.
One of the pluses of this dish is that it is served at room temperature. Make ahead of your simple celebration, refrigerate, and take out 1 – 1 1/2 hours before serving. This recipe is an awesome dish for a dinner buffet of 20-25 or as dinner entrée for ten.
Pretzel Chicken Strips
Ingredients
- 8 chicken breasts skinless & boneless
- 1/2 pound hard pretzels such as Snyder's homestyle
- 2 cups panko bread crumbs
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 cup whole-grained mustard
- 1/4 cup honey Dijon mustard
- 1 cup canola oil
- 6 Tbsp red wine vinegar
- 1/2 cup water
- Parsley for garnish
Instructions
- Preheat oven to 400°.
- Cut the chicken breasts into about 6 strips per breast. Set aside.
- Pulse the pretzels in a food processor, leaving some medium-sized chunks.
- Mix together the pretzels, panko, oregano and basil.
- In a separate bowl, mix together the mustards, canola oil, vinegar and water.
- Reserve half of the mustard sauce for serving with the chicken.
- Dip each chicken strip in remaining mustard sauce and coat completely with pretzel mixture.
- Line cookie sheets with foil or parchment paper.
- Place strips on cookie sheet spaced about 2 inches apart.
- Bake for 15-20 minutes, turning halfway through.
- Put chicken on a large platter garnished with parsley.
- Serve the reserved sauce in a gravy boat.