CHEX PUMPKIN PIE CRUNCH

Everyone loves Chex Mix of at least one kind or another. I have liked every Chex Mix recipe that I have tried. Here is the latest one that we tried.

Pumpkin Pie Crunch
INGREDIENTS FOR 16 SERVINGS:
¼ C. Brown Sugar
1 Tbs. Pumpkin Pie Spice
¼ C. Butter
2 tsp. Vanilla
2 C. Cinnamon Chex cereal
2 C. Wheat Chex cereal
2 C. Honey Nut Chex® cereal
8 oz Pecans
INSTRUCTIONS:
In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

This recipe came from the Chex Website

Not Your Average Spinach Dip

I really like spinach dip. The traditional spinach dip is always easy and yummy. Here is a hot spinach dip. Now, I really do not care for cooked spinach, but in this dip it is really good.


Hot Spinach Dip
INGREDIENTS:
10oz. Pkg. Frozen Chopped Spinach
1 ¼ C. Freshly Grated Parmesan Cheese
¼ C. Chopped Onion
1 - 3oz. Pkg. Cream Cheese, Softened
¾ C. Mayo
1 tsp. Hot Sauce
1 tsp. Dried Italian Seasonings
½ tsp. Garlic Powder
¼ tsp. Freshly Ground Pepper
1 tsp. Paprika
INSTRUCTIONS:
If you buy the frozen block spinach, press spinach between paper towels to remove excess moisture. Combine spinach, 1 cup parmesan and next 7 ingredients. Spoon into 1 quart baking dish and bake for 10 minutes at 350 degrees. Sprinkle with remaining ¼ cup parmesan and paprika, bake an additional 10 minutes. Serve with crackers or bread.

Southwest Egg Rolls & Cool Avocado Dip

2½ C. Shredded Cooked Chicken
1½ C. Shredded Mexican Cheese Blend
2/3 C. Frozen Corn, Thawed
2/3 C. Canned Black Beans, Rinsed and Drained
5 Green Onions, Chopped
¼ C. Minced Fresh Cilantro
1 tsp. Salt
1 tsp. Ground Cumin
1 tsp. Grated Lime Peel
¼ tsp. Cayenne Pepper
20 Egg Roll Wrappers
Oil for Frying
DIP:
1 C. Ranch Salad Dressing
1 Medium Ripe Avocado, Peeled and Mashed
1 Tbs. Minced Fresh Cilantro
1 tsp. Grated Lime Peel
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels. Meanwhile, combine the dip ingredients. Serve with egg rolls.
Yield: 20 egg rolls (1-1/2 cups sauce).