Autumn officially began a few days ago, yet we continued to have 80-90 degree heat here in Philadelphia. We broke the record for number of days over 90 this summer! It was a hot one for sure. I'm ready for the brisk, chilly air and today we were a little closer to achieving that. I enjoyed an afternoon in the kitchen making one of my favorite soups for Autumn, White Bean Chicken Chili
and whipped up some of this semi-homemade cornbread. I discovered this mix last year at Crate & Barrel. You only have to add milk, butter and eggs to the mix. It is really delicious.
Pair the chili and cornbread together and you have one of my favorite Autumn meals. : )
I put together one last snack this afternoon that my Grandma always has on hand at her house around the holidays, homemade Chex Mix. It is so much better than the Chex Mix that you buy in a bag at the grocery store. I like to make it to snack on during football games. It's another Fall favorite!
7 cups Kellogg's Crispix
1 cup salted nuts
1 cup thin pretzel sticks
3 Tablespoons butter
1/4 tsp. garlic salt (I have used garlic powder)
1/4 tsp. onion salt (I have used onion salt)
2 tsp. lemon juice
4 tsp. Worcestershire sauce
Combine Crispix, nuts and pretzels in a large bowl. In a microwave safe bowl, combine butter, garlic salt, onion salt, lemon juice and Worcestershire sauce. Microwave until melted.
Pour this mixture over the cereal mixture, stirring until well coated. You can microwave on high four minutes stirring after 2 minutes. Then shake in a paper bag or put on paper towels to cool. I like to bake it in the oven. I spread it onto a 12x18 jelly roll pan and bake it for about 4 minutes at 350 degrees, stir it around, then bake an additional 4 minutes. It just needs to crisp up. Be careful not to burn it. Let it cool on paper towels before putting into a container.