Bacon Blooming Onion Chex Mix Food

GLUTEN-FREE CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP

Steps:

• Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
• Crush cereals. In large bowl, mix crushed cereals, baking mix, salt and spices. In another large bowl, beat milk and eggs with whisk.
• Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
• Repeat step 3 with remaining onion, cereal mixture and egg mixture.
• In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.

CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP

Steps:

• Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
• Crush cereals. In large bowl, mix crushed cereals, flour, salt and spices. In another large bowl, beat milk and eggs with whisk.
• Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
• Repeat step 3 with remaining onion, cereal mixture and egg mixture.
• In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.

BACON BLOOMING ONION CHEX MIX®

Steps:

• Heat oven to 250°F.
• In large bowl, mix snack mix, French-fried onions and bacon. In small bowl, mix melted butter and remaining ingredients. Pour butter mixture over snack mixture; toss to coat.
• Spread mixture on ungreased 15x10-inch pan. Bake 30 minutes, stirring occasionally. Spread on paper towels to cool. Store in airtight container.

SLOW-COOKER CHEESY BACON CHEX® MIX

Steps:

• In an oval 5- to 6-quart slow cooker, stir together 3 cereals, pretzels, cheese crackers, bacon bits and Parmesan cheese.
• In small bowl, beat melted butter, oil and ranch dressing mix with whisk until well combined. Pour over cereal mixture; stir until evenly coated.
• Cook uncovered on High heat setting 2 hours, stirring every 15 to 20 minutes.
• Spread cereal mixture on ungreased cookie sheet or sheet of waxed paper. Cool 3 to 5 minutes before serving.

BLOOMING ONION

Steps:

• Beat together the egg and buttermilk in a medium bowl.
• Combine the flour, salt, pepper, cayenne, oregano, thyme, cumin and old bay in a separate bowl.
• Slice 3/4" to 1" off the top and bottom of the onion and remove skin.
• Cut out a 1" core and slice about 3/4 of the way down to create petals.
• Place the onion in boiling water to separate the petals.
• Let cool.
• Dip the onion into the milk mixture.
• Dip the coated onion into the flour mixture, covering liberally.
• Repeat process.
• Let onion set in the refrigerator for 15 minutes before frying.
• Heat vegetable oil in a deep fryer or pot to 350 degrees.
• Fry the onion right side up for 10 minutes until brown.
• Drain on a rack or paper towel.
• Combine ingredients for dipping sauce and serve.

KENTUCKY BOURBON BACON CHEX MIX®

Steps:

• Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
• In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
• Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

KENTUCKY BOURBON BACON CHEX MIX

Steps:

• 1. Heat oven to 300^. Line two 15x10x1-inch pans with foil. Spray foil with canola oil. In large bowl, mix snack mix, pecans and bacon(I use the whole pound of bacon, lover that I am-lol);set aside.
• 2. In 2-quart saucepan, heat sugar,butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon(I add a little more) and chipotle chili powder( I omit this and add 1 teaspoon zest of lime). Pour over snack mixture; toss until evenly coated. Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes,to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

CHICKEN BACON RANCH LOADED BLOOMIN' ONION

Steps:

• Cut 1/2 inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Make a downward cut into the onion, starting 1/2 inch from the root, all the way to the work surface. Repeat 3 more times, making a total of 4 evenly spaced cuts around the onion to create 4 sections
• Cut each of the 4 sections of the onion into 3 even slices to reach a total of 16 evenly spaced cuts. Turn the onion over and gently separate the outer pieces, using your fingers.
• Whisk milk, water, eggs, and 1 teaspoon salt together in a bowl.
• Whisk flour, ranch dressing mix, cayenne pepper, and 1 teaspoon salt together in a separate bowl.
• Preheat oven to 450 degrees F (230 degrees C).
• Heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C).
• Dip onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Place onion in a bowl, cut-side up. Pour all of the flour mixture on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, making sure the flour mixture reaches inside the onion's "petals".
• Lift onion out of bowl by the core, turning over and patting to release excess flour. Fully submerge the onion in egg mixture again; remove and let excess egg mixture drip back into bowl. Place onion back in bowl with flour mixture and spoon to coat onion again with flour mixture.
• Turn the onion cut-side down and place in a wire skimmer. Shake gently over the flour bowl and pat to release any excess flour.
• Carefully lower onion in the hot oil, cut-side down. Adjust the heat so the oil temperature stays at 350 degrees (175 degrees C). Fry for 3 minutes; carefully turn onion over and cook until golden brown, about 4 minutes more. Remove and drain on paper towels and season with salt.
• Place onion on a baking sheet and top with 1/2 of the Cheddar cheese, chicken, bacon, and remaining 1/2 of the Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 3 to 4 minutes. Drizzle ranch dressing over onion and sprinkle green onion, salt, and pepper over the top.

BACON SNACK MIX

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
• Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
• Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
• Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
• Pour snack mix into a thin, even layer on the prepared baking pans.
• Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
• Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

HOMEMADE CHEX MIX

Steps:

• Preheat oven to 250°F. Line two rimmed baking sheets or roasting pans with parchment (or cover with aluminum foil and spritz with nonstick spray).
• In a small bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder and onion powder.
• In a large bowl, combine cheese crackers, Chex cereals, pretzels and peanuts.
• Pour the melted butter mixture over top; toss to coat.
• Spread the mixture evenly on the two prepared baking sheets.
• Bake for 45 minutes - 1 hour, stirring gently every 15 minutes, until toasted.
• Cool completely, then package in airtight containers. The mixture will keep at room temperature for 2-3 weeks.

BAKED BLOOMING ONION

Steps:

• 1. Cut the red onion 3/4 of the way down as many times as possible. Combine crumbs, garlic, paprika and egg white. Drizzle this over the onion, spray with olive oil if desired. Bake at 375 degrees F for 40-50 minutes.
• 2. Onions are a sweet and healthy vegetable option. This blooming onion recipe will blow you away. Use red onions for added sweetness.

KENTUCKY BOURBON BACON CHEX MIX

Steps:

• Heat oven to 300°F Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
• In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
• Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

CHEESY BACON BREAD

Steps:

• Cut the baguette crosswise into 1″ slices without cutting through to the the bottom.
• Combine butter, bacon, cheese and green onions and mix well.
• Spread the butter mixture on each slice.
• Wrap the baguette in foil and bake at 350 degrees for 15 minutes or until the cheese has melted.
• Dish and serve hot.
• Enjoy!

JULIE'S EXTRA SPECIAL HOLIDAY CHEX MIX

Steps:

• Fry up the bacon until it's nice and crisp. Note: for those who've asked, 1 pound of bacon (in my experience) will yield between 1/3 to 1/2 cup of drippings. It depends on the bacon you use.
• Then place the cooked bacon in a container and reserve it for another use- it's the leftover drippings you're after!
• Pre-heat the oven to 250 degrees F.
• Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, buttery mix.
• In a very large bowl, combine the mix ingredients.
• Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
• Spread on cookie sheets and bake for 1 hour, turning every 15 minutes.
• Spread on paper towels to cool.
• Store in airtight container.
• Makes about 14 cups Chex mix snack.

BABY BLOOMIN' ONIONS

Steps:

• Fill a tall pot with 2 1/2 inches of oil. Preheat oil to 350˚F.
• Cut off 1/8 inch from the pointed stem end of each onion, then peel carefully, ensuring not to peel through an actual onion layer.
• Place the onion, cut-side up and make a cross-cut through the onion, leaving the bottom stem intact. Continue cross-cutting through the onion until you have 12 evenly spaced cuts through each onion.
• Turn the onions over and use your fingers to gently separate the outer layers.
• Pour buttermilk into a small bowl. Set aside.
• Place remaining ingredients into another mixing bowl and toss together until well combined.
• Dip each onion into the buttermilk, shaking to remove any excess liquid. Quickly dredge each onion in the flour mixture, shaking off any excess. Repeat until each onion is double coated.
• Carefully drop a couple onions at a time into the hot oil, cut-side down, for 3 to 4 minutes. Flip and fry for an additional 2 minutes or until each onion is crisp and golden brown.
• Transfer onions onto paper towels and season with salt and pepper. Quickly transfer to a cooling rack or serving plate and serve with buttermilk ranch dipping sauce.

CARAMELIZED ONION AND BACON PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
• Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
• Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
• Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

VICKI'S CHEX MIX

Steps:

• preheat oven to 250F 2 rimmed sheet pans.
• Place cereals, crackers, pretzels, and peanuts in a large microwave proof bowl.
• Melt butter, add spices,worcestershire sauce, and hot sauce if using.
• Mix well and pour over cereal mix. Stir to mix.
• Microwave on high for 2 minute Stir well.
• Microwave 2 minute Stir well.
• Divide onto sheet pans, bake 20 minute.stir and rotate pans.
• Bake 20 min, cool and enjoy!