Chex Mix

Everyone’s favorite savory Chex Mix snack mix made with Chex cereal, cheese crackers, pretzels, nuts, and a simple homemade sauce; all baked to perfection! 

Looking for more easy party snacks? Don’t miss my Muddy Buddies, Almond Coconut Chex Mix, Homemade Granola, or my step-by-step guide to Homemade Hummus.

Everyone loves a good snack mix, and this homemade Chex mix is bursting with bold flavors, it’s easy to adapt to add what you like, and it makes a ton! You’ll see that I’ve added nuts, cheese crackers and pretzels, but I’ve listed tons of other flavor ideas below.

The ingredients for Chex mix in individual labeled bowls.

How to Make Chex Mix:

1. Add to bowl: Place the cereal, cheese crackers, pretzels and nuts into a large bowl.

2. Mix sauce ingredients: Mix together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne.

Two process photos for making Chex mix.

3. Toss to coat: Slowly drizzle the butter mixture over the cereal, while tossing gently, to coat.

4. Choose cooking method:

  • Bake (recommended method): Preheat the oven 250°F. Transfer the Chex Mix onto two baking sheets, spreading it into an even layer. Bake the Chex Mix for 1 hour, stirring every 20 minutes. Remove from oven and allow to cool before serving.
  • Microwave: Microwave for 5-6 minutes, stirring thoroughly every 2 minutes. Transfer mixture to a baking sheet and allow to cool before serving.
  • Slow cooker: Transfer the mixture to slow cooker and cook on LOW for 3 hours, stirring ever 45 minutes.

A baking sheet with seasoned, baked Chex mix.

Other Mix-in’s and Variations:

There are so many other things you can add to a C’

hex mix recipe.  Substitute your favorite mix-in’s in a ratio of 1:1. Here are some ideas:

  • Plain Cheerios
  • Variety of nuts: choose your favorite– pistachio, cashews, macadamia, etc.
  • Bagel chips
  • Popcorn
  • Cheetos
  • Corn chips or Bugles
  • Raisins
  • Make it spicy: Add 1-2 Tablespoons Tabasco or hot pepper sauce to the melted butter mixture.
  • Make sweet Chex mix– Substitute honey, cinnamon, chocolate or vanilla Chex and use mix-ins like honey grahams, Craisins, m&m’s, coconut, chocolate chips, marshmallows, or small candies. Drizzle with a sweet syrup or melted chocolate.
  • Substitute cereal: This recipe uses 9 cups of Chex cereal. Substitute any other type of Chex cereal to total 9 cups.
  • For nut Allergy: omit the nuts and use more of the crackers or pretzels.

Make Ahead and Freezing Instructions:

To make ahead: Chex mix tastes freshest when served within 2-3 days of making it, but it will last stored in an air-tight container at room temperature for up to 2 weeks.

To freeze: Chex mix freezes great! Store in freezer-safe container or bag for up to 3 months.

Serve immediately or store in a sealed container for up to 2 weeks.

More of my favorite Snack Recipes:

  • Muddy Buddies
  • Almond Coconut Chex Mix
  • Carrot Muffins
  • Caramel Popcorn
  • No Bake Granola Bars

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Overhead photo of a bowl filled with homemade Chex mix.

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Chex Mix

Everyone’s favorite party snack mix made with Chex cereal, cheese crackers, pretzels, nuts, and a simple homemade sauce; all baked to perfection for the perfect Chex Mix Recipe! 
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10
Calories 434kcal
Author Lauren Allen

Ingredients

  • 9 cups Chex cereal (I use use equal parts corn, rice, wheat Chex)
  • 1 1/2 cups cheese crackers
  • 1 1/2 cups mini pretzel twists
  • 1 cup mixed nuts

For the Sauce:

  • ½ cup butter , melted
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons seasoned salt (I recommend Lawry’s)
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • ¼ teaspoon cayenne pepper (for spice) or smoked paprika
  • 1 tablespoon tobacco or hot pepper sauce , optional

Instructions

  • Place the cereal, cheese crackers, pretzels and nuts into a large bowl.
  • Mix together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne.
  • Slowly drizzle the butter mixture over the cereal, while tossing gently, to coat.
  • Preheat the oven 250°F. Transfer the Chex Mix onto two baking sheets, spreading it into an even layer. Bake for 1 hour, stirring every 20 minutes. Remove from oven and allow to cool before serving.

Notes

Microwave: Microwave for 5-6 minutes, stirring thoroughly every 2 minutes. Transfer mixture to a baking sheet and allow to cool before serving.

Slow cooker: Transfer the mixture to slow cooker and cook on LOW for 3 hours, stirring ever 45 minutes.

Make Ahead Instructions: Chex mix tastes freshest when served within 2-3 days of making it, but it will last stored in an air-tight container at room temperature for up to 2 weeks.

Freezing Instructions: Chex mix freezes great! Store in freezer-safe container or bag for up to 3 months.
Serve immediately or store in a sealed container for up to 2 weeks.

Other Mix-in’s and Variations: Substitute your favorite mix-in’s in a ratio of 1:1 for the mix ins in this recipe. 

  • Plain Cheerios
  • Variety of nuts: choose your favorite- pistachio, cashews, macadamia, etc.
  • Bagel chips
  • Popcorn
  • Cheetos
  • Corn chips or Bugles
  • Raisins
  • Make it spicy: Add 1-2 Tablespoons Tobasco or hot pepper sauce to the melted butter mixture.
  • Make sweet Chex mix– Substitute honey, cinnamon, chocolate or vanilla chex and use mix-ins like honey grahams, craisins, m&m’s, coconut, chocolate chips, marshmallows, or small candies. Drizzle with a sweet syrup or melted chocolate.
  • Substitute cereal: This recipe uses 9 cups of chex cereal. Substitute any other type of chex cereal to total 9 cups.
  • For nut Allergy: omit the nuts and use more of the crackers or pretzels.

Nutrition

Calories: 434kcal | Carbohydrates: 62g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 1076mg | Potassium: 357mg | Fiber: 9g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 19mg

Have you tried this recipe?

RATE and COMMENT below! I would love to hear your experience.

The post Chex Mix appeared first on Tastes Better From Scratch.

Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Buffalo Chicken Pinwheels, and these Mozzarella Sticks.

Pigs in a blanket stacked up on a white plate with marinara sauce on the side.

Pigs in a Blanket

There are few things in life myself and my family love more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. Literally, heaven on earth.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults.

There are a million different ways you can make pigs in a blanket, but our favorite is what I grew up with, good ol’ packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

  • Crescent roll dough. I grew up using crescent roll dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!
  • Hot dogs. I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.
  • Cheese. I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.
  • Dijon mustard. This is optional, I usually do half with dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, the roll the hot dog up as I normally would.
  • Butter. You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with to taste.
  • Spices. You’ll need garlic powder and onion powder.
  • Maldon salt. This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

Dough laid out with a slice of cheese and cut up hotdog with rolled uncooked pigs in a blanket.

How to make Pigs in a Blanket

  • Prep the ingredients. Cut the hot dogs into thirds. Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangle that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket.
  • Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  • Wrap them up. If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on a baking sheet lined with parchment paper.
  • Bake. Bake for 12 minutes until golden brown and cheese has melted.
  • Make the garlic butter. While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flakes sea salt.

Pigs in a blanket on a sheet pan getting ready to be baked.

Pigs in a Blanket Sauce

There are so many options when it comes to a sauce for pigs in a blanket. Most of the time we serve them simply with ketchup and mustard. But here are some other options for you:

  • Chipotle ketchup. Mix a little bit of ketchup with chipotle powder or adobo sauce
  • Mix ketchup and mayo for a creamy dipping sauce.
  • For a little tang, mix a little bit of dijon mustard with mayo.
  • Honey mustard.

Can you make these in advance?

ABSOLUTELY! Please do. You can prep them a day in advance, cover with plastic wrap and then bake right before serving.

Pigs in a blanket cooked with cheese melted on the sides to the pan.

Substitutions and Tips and Tricks for Recipe Success

  • Swap out the crescent roll dough for puff pastry or even pizza dough if that’s what you have on hand
  • For a spicy pigs in a blanket, add in a little bit of crushed red pepper flakes or cayenne pepper to the garlic butter.
  • Use cheddar, pepper jack, or even gouda in place of the American cheese.
  • Don’t over cook them!
  • Feel free to swap out turkey or chicken hot dogs for the beef.

What to serve with pigs in a blanket?

  • These pretzel bites would be another great finger food to serve with the pigs in a blanket.
  • For a play on a chili cheese dog, serve them with the Best Chili Recipe Ever.
  • If you want to make the pigs in a blanket the star of your meal, try serving them with this simple, but filling Strawberry Avocado Salad.

Pigs in a blanket being dipped in red marinara sauce.

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Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!
Course Appetizer
Cuisine American
Keyword pigs in a blanket, hot dogs in crescent rolls
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 12 pigs in a blanket
Calories 76kcal
Author Nicole Leggio
Cost $10

Equipment

  • Baking Sheet

Ingredients

  • 4 hot dogs
  • 2 slices American cheese
  • 1 package crescent roll triangles
  • 1 tbsp dijon mustard
  • 2 tbsp salted butter
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • ketchup, mustard, and maldon salt for serving

Instructions

  • Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
  • Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
  • Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  •  If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on prepared baking sheet.
  • Bake for 12 minutes until golden brown and cheese has melted.
  • While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Nutrition

Serving: 1pigs in a blanket | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Calcium: 40mg | Iron: 1mg

Heinz Baked Beans recipe – copycat!

This baked beans recipe tastes so similar to Heinz it’s almost scary. Except homemade baked beans don’t have underlying tones of artificial flavour, and the sauce isn’t slimy which I really hate about canned baked beans!

These British baked beans can be made with dried or canned beans. Quick and easy, very economical and utterly addictive!

Heinz baked beans recipe

So there’s no misunderstanding, let me explain upfront that this recipe is for British style baked beans which comes in a semi-clear tomato sauce and is traditionally served for breakfast. It’s completely different to Southern Baked Beans which is a Southern food staple and comes with a darker, more intense flavoured sweet/savoury sauce.

Specifically, this recipe today is a copycat of Heinz baked beans. A British export, firmly adopted by Aussies as a breakfast-lunch-dinner staple.

Crack open a can, tip it over toast and microwave – that was the standard method.

Heating it up in a saucepan was the posh method. Add a slice of cheese – now that was getting real fancy!

Close up of homemade baked beans recipe, piled onto toast

I think we have the evolution of cooking shows and rise and rise of the internet to thank for the discovery of homemade versions of canned food favourites. And for me, homemade baked beans was one of the greatest eye openers. How simple it is. And how much tastier it is.

Specifically for me, I always had an issue with the sliminess of the Heinz baked beans sauce. No sliminess with homemade!


What you need to make baked beans from scratch

Here’s what you need to make baked beans from scratch:

Ingredients in homemade Heinz Baked Beans

Canned vs dried beans

You can make this baked beans recipe with dried or canned beans. The base recipe uses dried beans because:

  1. you can’t get canned navy beans / haricot beans here in Australia, you can only get dried (as far as I am aware); and
  2. cooked dried beans taste better, and you can control the texture. Canned beans are always bloated from sitting in liquid, so they’re on the soft side.

Beans used for Baked Beans

Navy beans, also known as Haricot Beans, are the beans used in commercially produced canned baked beans. They are white beans that are slightly smaller than Cannellini beans.

However, any small to medium beans will work just fine here. They don’t even need to be white!


How to make baked beans from scratch

It is literally a “mix it all in the pot and simmer” job.

How to make baked beans from scratch

The only thing to do at the end is to add cornflour/cornstarch to thicken the sauce. This needs to be done at the end because excess stirring makes cornflour lose its thickening powers (in case you were wondering why cornflour is always added at the end of recipes!!)

Pot of homemade baked beans

How to serve baked beans

Traditionally thought of as a side for breakfast (think a big English breakfast!) or piled onto toast (try adding CHEESE!). But there’s so much more we can do with baked beans to make it an economical, seriously delicious meal! Here are a few suggestions:

  • Chicken and beans – sprinkle chicken (or any chops, or sausages) with salt and pepper. Pan fry in butter. Serve with baked beans on the side which will act as the “sauce” as well as the starch for dinner;
  • Sausage and beans – either slice smoked sausages, squeeze the filling out of sausage casings or use ground sausage. Cook it in a pot, add baked beans, stir through spinach = dinner in a pot!
  • Stuff baked potatoes (add cheese to this too!)
  • As a side for any dinner – serve it as the starch on a dinner plate. Beans are low in GI so they’ll keep you fuller for longer!
  • Emergency nachos – pile over corn chips and add a ton of cheese. How can you go wrong??
  • Stuff an omelette – yep, really. Make an omelette and stuff it with cheesy baked beans!

Bowl of homemade Heinz baked beans

Close up of bread with homemade Heinz baked beans

For me personally, I like to serve it in a bowl with bread for dunking. The whole “pour over toast” thing doesn’t do it for me because I like to eat toast with my hands (well, put another way, I hate using a knife and fork for toast).

And if you pile baked beans over toast, eating it with your hands is messy business.

So I prefer the bowl method – spoon + bread for dunking. – Nagi x


Watch how to make it

Watch how to make this baked beans recipe – and see how truly similar it is to Heinz baked beans!

Baked beans recipe

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Homemade Heinz Baked Beans

Recipe video above. This is seriously so similar to Heinz, it’s scary! Except – no artifical flavouring, and the sauce isn’t slimy which I really hate about canned baked beans. Make with DRIED or CANNED beans. Navy beans / haricot, if you can find them (that’s what Heinz uses) otherwises any beans (preferably white).
Course Breakfast, Brunch
Cuisine British, English, Western
Keyword baked beans from scratch, baked beans recipe
Prep Time 5 minutes
Cook Time 30 minutes
Cooking dried beans 1 hour
Total Time 1 hour 35 minutes
Servings 6 -8
Author Nagi

Ingredients

Beans – choose ONE (Note 1):

  • 2 cups (14 oz / 400g) dried Navy beans (aka Haricot) or other white beans
  • 3 cans harricot/navy beans, cannellini or any white beans , drained (400g/14oz cans)

Baked beans:

  • 2 cups chicken stock/broth (low sodium), veg also ok
  • 1 cup water
  • 2 tsp Worcestershire sauce
  • 6 tbsp ketchup or Aussie/British tomato sauce (Note 2)
  • 2 tbsp tomato paste
  • 3 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder (or more onion powder)
  • 1/2 tsp onion powder (or more garlic powder)
  • 1/2 tsp black pepper
  • 1 tsp salt

Sauce thickening:

  • 8 tsp cornflour / cornstarch
  • 1/4 cup water

Instructions

Cook dried beans:

  • Soak beans in a big bowl of water for 8 – 24 hrs, then drain.
  • Skim foam – Place beans in a large pot of water over high heat. Bring to a simmer, then skim off foam.
  • Simmer Reduce heat so it’s simmering gently (medium or so), cover then cook for 1 – 1.5 hrs until just tender, still slightly firm on inside – the beans are cooked more in the sauce. (Start checking at 45 minutes). Drain, use per recipe.

Baked Beans:

  • Mix – Place all Baked Beans ingredients in a pot (except beans) and stir, then add beans.
  • Simmer – Bring to a simmer, then lower heat to medium low and simmer for 20 minutes. Stir every now and then so the beans don’t catch on the bottom of the pot.

Thicken sauce:

  • Mix cornflour with water. Pour into pot while stirring, then cook for 2 minutes until sauce thickens – it will thicken quickly. (Note 3)
  • Check for salt: Taste and add more salt if needed.
  • Serve it the traditional way – piled over hot buttered toast. Or ladle into bowls, eat with a spoon and dunk in hot crusty bread!

Notes

1. Beans – navy beans / haricot beans (same thing) are used by Heinz. Smaller the Cannellini beans. But any beans will work just fine here, small to medium (eg cannellini, butter beans, Great Northern, baby lima.

Coloured beans will also work just fine, it just won’t look like Heinz.

Dried vs canned – dried gives better flavour, see in post for commentary.

Dried beans triple in volume so use lots of water when soaking. Soak for minimum 4 hrs (safest to soak for even, faster cooking).

1 cup dried beans = 2 cups cooked. 1 can beans drained = 1 3/4 cups beans. So 2 cups dried beans = approximately 3 cans.

2. Tomato Sauce – If you’re in the US or Canada, don’t use what you call “tomato sauce”, use ketchup (Aussie/British Tomato Sauce is a type of ketchup, that’s what this recipe needs).

3. Sauce thickness – The beans should be relatively thick so it can be piled onto bread without the sauce running all over the plate. If too runny, just keep it on the stove for a couple more minutes so the liquid reduces – the sauce reduces fairly quickly towards the end / when you take it off the stove.

Originally published May 2014. Updated with new photos, new video and Life of Dozer section added in May 2020!

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