Thai Pumpkin Chex Mix Food

PUMPKIN SPICE CHEX MIX RECIPE

Steps:

• Stir together brown sugar with melted butter and pumpkin pie spice.
• Place cereal, pretzels, and pecans in the bottom of a 5-7 quart slow cooker. Tip: use a slow cooker liner to help with easy clean-up.
• Pour butter mixture over the top and toss to coat.
• Cover and cook on low, stirring every 20 minutes, until mixture is hot and coated, about 1 to 1 ½ hours. Be sure to stir it well. Turn hot mix out onto a cookie sheet and let cool. Toss candy corn into cooled mix.
• Store in an airtight container for up to 5 days.

PUMPKIN SPICE CHEX MIX

Steps:

• In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

THAI CHEX PARTY MIX

Steps:

• Melt the butter in large measuring cup, add the seasonings and let sit while arranging the other ingredients.
• Pour 1/3 of the seasoning mixture over cereal at a time, stirring well between each addition.
• Bake for 1 hour and 15 minutes, at 275 degrees, stirring every 15 minutes.
• This makes a lot, almost 2 gallons, and will fill 3 cookie sheets.

THAI PUMPKIN CURRY

Steps:

• In a medium skillet on the stove top, heat 1 tablespoon of the oil over medium-high heat. Add the bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chile pepper and cook, stirring, for about 1 minute more. Remove from the heat.
• In a heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of oil over medium heat. When the oil begins toshimmer, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, turmeric, and cumin and cook, stirring, for about 1 minute more more.
• Add the pumpkin, season with salt and pepper, and continue to cook, stirring to mix the ingredients well, until the pumpkin begins to soften, about 5 minutes more. Add the reserved peppers along with the ginger, lime leaves, fish sauce, lime juice, and sugar, if using. Stir in the broth and coconut milk and bring to a simmer. Reduce the heat to low and simmer, uncovered, until the pumpkin is tender, about 5 minutes more.
• Once softened, take out about 1 cup of pumpkin and put it in a blender. Process until smooth and then return to thepot.
• Add the chickpeas and bring the soup back to a simmer over medium heat. Cook briefly, until the chickpeas are heated and then stir in the spinach and cilantro and cook a minute or two until the spinach wilts. Remove from the heat.
• Serve hot.