Last week, while publicly living out my life on Facebook, I admitted to making Chex Mix. My status actually said, "(Angie) just made chex mix and my house smells yummy!" (Or something to that effect) A reply to my status update made me laugh.
"Which recipe did you use?"
Normally, a reply like that wouldn't necessarily make one smile, I suppose. But if you know me - or have been around me when I've been cooking - you understand why I would laugh at that question.
You see, like my wonderful mother, I have this knack. I call it a "knack" rather than referring to it as a character flaw for obvious reason. (ha!)
I usually follow a recipe one time - and then "adapt" it according to my mood, pantry inventory, or opinion.
Sometimes, this works in my favor. Other times? Not so much. I think it drives certain members of my extended family a little crazy when they ask for recipes, and I admit that I really don't use one. I mean, there are some things (sloppy joes, spaghetti sauce, etc.) that you just make by feel. . . not by a recipe.
You don't? Well, I do.Disclaimer here: When baking, I always follow the recipe. Too much chemistry involved in rising/falling cakes & breads. I don't claim to know that much about baking to make adjustments.
But Chex Mix? That, my friends, depends entirely on what is in the pantry. Usually, I try to follow the recipe -- but I fudge a little on the amounts of contents. I mean seriously? I don't count out nine (9) cups of wheat, corn, and rice cereal bits. . . in fact, when Crispix came out - I all but gave up on the "mixed cereal" idea. (Although, I really do like the little wheat chex bits - so I sometimes buy them.) But when it comes to CM (chex mix) I always opt for:Cheez-it crackers
-- they somehow get yummier with the butter/Worcestershire mixture.Pretzels
-- nobody in my family really likes
pretzels in there, but I put them in out of duty.Nuts
-- here's where things get interesting.
**If I'm making Chex Mix for our family -- I use the nuts with NO peanuts
**If I'm making Chex Mix to give away -- I buy the can with "less than 50% peanuts"
I admit it - I am a nut snob. You always get WAY more peanuts than you want, if you're honest -- or from Georgia. Give me a good cashew, pecan, or almond any day -- and you can keep your precious peanuts!
On rare occasions, I will add cheerios, bagel chips, or french fried onion rings. But typically, I stick to the recipe above.
As for the "sauce" I know the players (butter, Worcestershire sauce, onion salt, garlic powder, seasoned salt). And sometimes, I use the correct ratios. Other times I have guessed. And when I really want to get crazy, I'll add a dash of cayenne pepper. (I know. . .I'm now just giving away the key to the mint!)
Okay. . . so getting back to this most recent batch. Yesterday, while watching football, baseball, or the NASCAR race, (honestly, I can't remember which one) Mark said to me: "Honey, this Chex Mix is really good. I could do without the Cheez-It crackers, but it's really good."
My reply was something like: "Well, I'll always use Cheez-Its because I like them. I'm not sure why
I put pretzels in -- because no one seems to like them."
Here's the irony: This particular time. . . no joking. . . I followed the recipe exactly.Chex Mix: 1
My Pride: 0
So what about you? Which recipe, if any, do you use? And, are you fastidious about recipes, or do you make stuff up on the fly?And, by saying "on the fly" I am NOT suggesting that you have flies in your food. Just sayin'. . . .