Mix together Rice Chex, flour and salt.
Cream margarine and cream cheese and add to Rice Chex mixture.
Work with hands until mixture holds together.
Press into tart pans.
Press out and up sides.
Do not grease pans.
Bake at 400\u00b0 for 15 minutes or until golden.
Remove to cool.
Fill with ham, chicken or egg salad.
In a large pan, melt margarine, chips and peanut butter. Remove from heat.
When melted, mix with rice Chex.
Coat each piece completely
with the chocolate mixture.
Pour powdered sugar into a large bowl.
Take a few cereal pieces at a time and mix with sugar.
Coat each piece with powdered sugar.
Continue until all are coated.
Melt first 3 ingredients together.
Remove from heat; add Rice Chex and stir gently.
Add chocolate chips; stir gently.
Spread in 9 x 13-inch pan and refrigerate.
Melt oleo; add nuts and toast until brown.
Add brown sugar, coconut and Rice Chex to first mixture.
In 9 x 13 x 2-inch pan, put 1/2 of crumb mixture.
Cover with 1/2 gallon of softened ice cream (vanilla).
Put remaining crumbs on top.
Press down. Freeze.
Place Rice Chex and pecans in a brown grocery sack.
Mix together in microwave bowl the brown sugar, corn syrup, butter and vanilla.
Microwave 4 1/2 minutes.
Add baking soda.
Stir well. Will foam and be light in color.
Pour over mixture in bag. Shake, microwave 1 minute.
Shake, microwave 1 minute.
Shake, pour out on cookie sheets to cool.
Mix all the above ingredients, except ice cream.
Place 1/2 mixture in pan.
Scoop on softened ice cream.
Top with remaining Rice Chex mixture.
Preheat oven to 205 degrees Fahrenheit.
Heat butter in a shallow roasting pan (15\" x 10\" x 2\") in oven until melted. Remove pan from oven.
Stir in seasoned salt and Worcestershire sauce.
Add Rice Chex, Wheat Chex, Corn Chex, and nuts.
Mix well until all ingredients are coated.
Heat in oven 1 hour, stirring every 15 minutes.
Spread on paper towels to absorb excess fat and to cool.
Store in an airtight container.
Melt chips and margarine.
Mix in peanut butter.
Add mixture to Chex cereal (in a large bowl).
Toss until well coated.
Put in a large container that has a lid on it. I put about 1/3 of the Chex in the bowl and add some powdered sugar. Stir or shake until Chex are coated with powdered sugar (remove from bowl).
Keep adding powdered sugar to each new 1/3 that you put in the bowl. Lay out some wax paper and separate each Chex and lay on the wax paper until hardened. Yummy!
Melt peanut butter chips, peanut butter and margarine.
Stir until smooth.
Place the Rice Chex in a large bowl and pour peanut butter mixture over them.
Toss gently to cover Chex completely. Use a larger container with a lid or a large plastic bag, put coated Chex in and add 1 box xxx sugar.
Toss gently.
Combine in a large bowl Golden Grahams, Corn Chex, Rice Chex and peanuts.
Combine butter, peanut butter and cinnamon.
Pour over cereal mixture; spread in on baking sheet.
Bake at 350\u00b0 for 12 minutes, stirring 2 or 3 times.
Then add raisins.
Let stand 2 hours.
Preheat oven to 250. Melt margarine in a large roasting style pan. Stir in all of the worcestershire sauce and salts.
Add ingredients exactly in this order to make certain everything gets coated without getting moist.
Add peanuts, stir thoroughly to coat.
Add pretzels, stir to coat.
Add Corn Chex, stir. Add Rice Chex. Stir altogether. Add Cheerios and stir. Bake for an hour, stirring every 15 minutes.
Lay flat on towels over newspaper to dry.
baking powder and salt. Crush Rice Chex to about 1/2 cup
ven to 250.
Combine Rice Chex, gluten free pretzels, gluten free
Brown 1 package slivered almonds in 2 tablespoons margarine. Melt 1/4 cup butter/margarine; add remaining ingredients. Put 1/2 mixture in bottom of 13 x 9-inch pan.
Add 2 quarts ice cream.
Cover with other half of Chex mixture.
Freeze.
Mix
shoyu, sugar and Tabasco together.
Drizzle liquid on Rice
Chex,
turning
and mixing.
Sprinkle furikake while turning.
Bake at 250\u00b0 for 1 hour.\tMix every 10 minutes.
Combine Chex cereal, almonds and coconut in
large bowl add the Rice Chex, shredded coconut and sliced almonds
Cook syrup and sugar until clear.
Take off stove and add peanut butter; blend in well.
Add vanilla and stir.
Pour over Chex and mix until all is coated.
Drop on wax paper by the tablespoonful.
Cool.
Makes 1 1/2 quarts.
Melt butter, peanut butter and chips together over low heat. Coat Chex with mixture.
Put in bread sack or Ziploc bag.
Add sugar and shake to coat.
Melt margarine and peanut butter chips.
Add peanut butter (small jar Jif).
Pour over rice cereal.
Mix well.