My grandmother is hands down one of the coolest people I know. She’s ninety-one years old and her life story is like something out of a novel. It’s filled with love, tragedy, family, and faith. She is smart, sassy, and strong. And she loves Jesus and the St. Louis Cardinals. Any time I call her she’s either reading or “watching the birds on the back porch.” She. Is. Awesome.
And she’s not in very good health anymore.
If you were as lucky as I was growing up, you have lots of fun memories with your grandma. Mine took me to my very first Major League Baseball game. She always brought me one of those tiny collector spoons back from the many adventures she would go on. She taught me how to break beans and that fresh green beans from the garden taste delicious raw. And I owe all of my Rummy skills to her. But my favorite memory? My favorite memory is the way her house smells and her food tastes.
If you didn’t get a chance to read her peach cobbler recipe, here is a picture of my Mamaw June:
She’s the one on the far right and those are her two best friends.
I can remember coming into her house after school because I always used her house to get ready for cheerleading practice or a game. She cooked for me and let me use her good hairspray. Like I said…awesome.
Her house would always smell like a delicious home cooked meal…even if it was only bacon sandwiches which, by the way, are also awesome. Her green beans are still, to this day, my very favorite food. Her roast, potatoes, and carrots should win awards. And the woman can grow one of the most thriving vegetable gardens I’ve ever seen. But the holidays are when she really throws it down. That’s when she pulls out all the stops and makes the really, really good stuff. I could spend hours telling you about all the goodies (and hopefully I will be spending hours bringing you all of her recipes), but for right now I only have three words: Homemade. Party. Mix.
I don’t know if party mix is traditionally considered a seasonal snack, but Grandma June use to always make it at Christmas time. I always got in trouble for picking out the Chex mix, Cheerios, and cashews. Everybody knows those are the best ones. But I still didn’t mind eating the other stuff. I just wanted to eat as much as I could. Mamaw knew how much I loved it, so each year she would secretly make me my very own Tupperware container…full of my very own batch.
The past few years she’s been giving me her cookbooks. She hasn’t been able to cook as much and, again, she knows how much I love to cook so she knows I will use them. One of the cookbooks she’s given me is all of her Christmas recipes she’s made, year after year. And they are all handwritten. It’s my favorite thing I own. I’ve been trying to recreate them and post them on my blog. My grandmother was WAY too good of a cook and I want to carry on her legacy. Eventually, I want to turn them into a cookbook. And I hope one day, my kids and grandkids will think I’m the World’s Greatest Cook…just like I know my grandma is.
Today I’m bringing you her party mix recipe. This recipe makes a huge batch (because we have a huge family). I used one of those aluminum giant lasagna pans to bake it in and it worked great. I hope your family loves it as much as mine always has. This is what you’ll need:
2 2/3 cups Rice Chex
2 2/3 cups Corn Chex
2 2/3 cups Wheat Chex
2 cups Cheerios
2 cups Mixed Nuts
1 1/2 cups Walnut pieces/halves
1 cup ultra thin salted pretzel sticks
1 stick (or 1/2 cup) butter
4 1/2 TBSP Worcestershire Sauce
1 1/2 TSP Lawry’s Seasoned Salt
1 TSP Garlic Salt
1 TSP Onion Powder
1/2 TSP Salt
1/2 TSP Black Pepper
- Preheat oven to 250 degrees. Mix all Chex mix, Cheerios, mixed nuts, walnut pieces, and pretzels in a large baking dish.
- In a microwaveable safe dish, melt butter. Stir in Worcestershire sauce, seasoned salt, garlic salt, onion powder, salt and pepper. Gently pour over Chex mixture while stirring, making sure all ingredients are somewhat coated.
- Bake for one hour, stirring well every 15-20 minutes.
- Carefully remove pan from the oven and spread party mix out on wax paper. Let it cool completely (usually 1-2 hours), before storing.
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