Thursday, December 27, 2018

Chex Candied Party Mix

2 cubes butter, (1 c.)
1 1/3 c. white sugar
1/2 c. light Karo Syrup
8 c. Chex cereal

Line a baking sheet with wax paper and set aside.

Melt butter on low in a saucepan. Add syrup and sugar. Bring to a soft ball stage and then remove from heat. Pour sauce over Chex cereal and stir until completely mixed. Spread mixture onto baking sheet. Cool completely.

Olive Dip

2 small cans diced green chilis
2 small cans chopped olives
1 tomato, diced
1 bunch scallions, chopped (about 6 stalks)
2 tsp. garlic salt
1/4 c. vegetable oil
1/4 c. red wine vinegar

Add above ingredients into a food processor and mix until combined; still chunky. Serve over toasted baguettes.

Peach Dipping Sauce

1 c. peach preserves
3 T. rice wine vinegar
2 T. Dijon mustard
1 T. grated fresh ginger
1 tsp. red pepper flakes

Combine all ingredients and refrigerate for several hours to allow flavors to blend.

*I have also used apricot preserves. And, if you cannot find rice wine vinegar; use 1 1/2 T. rice vinegar and 1 1/2 T. wine vinegar. Add more red pepper flakes if you like a little more kick.