Best Cheese Head Chex Mix Recipes

EXTRA-BOLD CHEX MIX

Steps:

• Add the Chex, pretzels, Cheerios, and peanuts together in a large microwave-safe mixing bowl, and gently stir a bit to combine.
• In a separate bowl, whisk together the melted butter, worcestershire sauce, seasoned salt and garlic powder together until combined. Drizzle half of the sauce evenly over the Chex mix. Then give the mix a gentle stir to combine. (I like to stir with a rubber spatula, to help prevent breaking the Chex.) Repeat by drizzling the remaining sauce over the Chex mix, and stir again until combined.
• Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes.
• Spread the mix out on parchment paper or paper towels until it has cooled to room temperature. Store in airtight container for up to 3 weeks.

CHEESY CHEX MIX

Steps:

• Toss 3 cups Chex cereal, 2 cups mini pretzels and 1 cup cheese crackers with 3/4 cup grated parmesan, 1/2 stick melted butter and a pinch of garlic powder. Spread on a baking sheet and bake 15 minutes at 325 degrees F, stirring.

HEAD CHEESE

Steps:

• Clean pork head, removing bristles, ears and eyes, jaws and bones of nose.
• Cook with hocks, tongue, heart and beef.
• Cook rinds in a sepatate container.
• When well done, remove meat from bones and grind all through a fine plate.
• Mis very well and add some salt and pepper with meat juice to make a good mix.
• Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat.
• When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through.
• Serve with raw onion and vinegar for dinner, or herat and serve with fried potato -- .