Friday, January 13, 2012
2 cups light Corn syrup
2 cups granulated sugar
3 sticks butter (1-1/2 cups)
1 box Corn Chex
1 box Rice Chex
1 box Golden Graham Cereal
1 package Baker's Sweetened Coconut
1 package Slivered Almonds
Combine your cereals, coconut, and almonds in a large bowl. Set aside.
In a large sauce pan, combine the corn syrup, sugar and butter; cook and stir over medium/high heat until sugar dissolves and butter melts. Let this come to a boil, make sure it's a good rolling boil, then remove from heat.
Pour the sugar mixture over the cereal mixture and toss to coat. When everything is coated, spread chex mix out on a piece of aluminum foil to cool. (I put mine on 2 cookie sheets covered with foil.)
I love tacos. My hubby and I thought it would be awesome to see if we could do a meatless Monday and Portabella mushrooms have a grea...
I am re-posting this recipe as I have tweaked it just a bit. I decided adding the cinnamon to the milk isn't the best thing to do, it...
I LOVE the Spaghetti Factory... I have lots of fun memories of going there with my sisters when I was younger and then again with my daugh...
I LOVE the crunchy chicken burritos you get at Taco Time, I was craving them and just had to get one for lunch the other day! YUM! While I w...