Chex snack mix

 12 servings

• 3 cups corn chex
• 3 cups rice chex
• 2 cups whole wheat chex
• 2 cups mixed nuts
• 2 cups bite-size pretzels
• 2 cups garlic-flavor bite-size bagel chips or regular bagel chips
• 1 1/2 sticks (3/4 cup) salted butter, melted
• 4 tablespoons Worcestershire sauce
• 2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• 1. Preheat oven to 250 degrees F.

  2. In large bowl, mix the chex cereals, mixed nuts, pretzels and bagel chips. Set aside.

  3. Melt the butter in a bowl and mix in the worcestershire sauce, seasoned salt, garlic powder, onion powder and a good pinch of pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated.

  4. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes (or just start eating!!). Store in airtight container.

chloe shish kabob

⅓ cup olive oil
1 ½ tablespoons Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Shaker
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary, plus more sprigs for garnish
4 boneless, skinless chicken breasts, cut into 1-inch cubes
8–10 wooden skewers, soaked for at least 20 minutes
STEP 1
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
STEP 2
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
STEP 3
Preheat the grill to medium-high heat and grease the grates to prevent sticking. Thread the chicken onto the skewers and discard remaining marinade.
STEP 4
Grill for 10–12 minutes, turning for even browning, until the chicken is cooked through. Garnish with more fresh rosemary if desired and serve hot.   Serve with (red, orange)Peppers, mushrooms, onion, pineapple

Hidden Valley

Cobb Salad

Pioneer Woman

Crisp greens
yummy chicken
hard boiled eggs
bacon
avocado
tomato
shredded cheese
sliced cucumbers
shredded carrots

Salad Dressing
1 cup Mayonnaise
1/4 cup Sour Cream and 1/4c of plain yogurt
1/2 cup Buttermilk or cream cheese
3 dashes Worcestershire Sauce
2 Tablespoons Chopped Chives
4 ounces, weight Blue Cheese Crumbles
1 dash Salt
1/2 teaspoon Black Pepper

Grill or broil Chicken sprinkle them with salt and pepper…

I put dressing ingredients in the blender to puree. Chop everything arrange in a vegetable tray and let everyone assemble their own salad

Oven BBQ Chicken Drumsticks

All Recipes

• 6 chicken drumsticks
• 1/2 cup water
• 1/3 cup ketchup 
• 1/3 cup white vinegar
• 1/4 cup brown sugar

• 4 teaspoons butter
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce, or to taste
• 2 teaspoons dry mustard


• 2 teaspoons chili powder, or to taste

Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.

Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.

Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Serve with Green Beans

Sloppy Joes

BettyCrocker

1 lb. lean ground beef 

1c lentils

1

 cup chopped onions

1 cup chopped celery

1/2 cup chopped green bell pepper 

1(12-oz.) bottle chili sauce or (2 t chili powder)

1 t mustard

1 (6-oz.) can tomato paste

2 to 3 tablespoons brown sugar

2 tablespoons Worcestershire sauce 

added 1 T BBQ sauce 

1/4 teaspoon pepper 

16 sandwich buns, split

• In large skillet, cook ground beef, onions, celery and bell pepper over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• 2 In 3 1/2 to 4-quart slow cooker, combine ground beef mixture and all remaining ingredients except buns; mix well.
• 3 Cover; cook on low setting for 4 to 6 hours.
• 4 Stir; spoon beef mixture into buns.
• I made extra then froze it in a ziplock bag for a future dinner