Pots of Gold

My original hometown of Wisner, NE is a Irish community. That meant you had to wear green on St. Patrick’s Day or someone would pinch you. As a kid, I remember school letting out early on St. Patrick’s Day so you could go participate in the festivities. If it wasn’t raining, the city would paint a big Shamrock on Main Street. I believe the parade started at the City Auditorium and featured the high school marching band. We usually watched it from the curb at my dad’s service station. But my sister’s senior year, she was on the float as a candidate for Shamrock Princess. For dinner, we would sometimes get pizza with a green crust or a green twist ice cream cone. I’m pretty sure lots of people drank green beer but I wasn’t old enough to hang out at the bars to find that out for sure.

I was surprised at just how many recipes I have seen lately for St. Patrick’s Day. Sure, you expect to see recipes for Irish Soda Bread, Sheppard’s Pie, and Corned Beef and Cabbage. Today’s recipe is fun snack from the Betty Crocker website. But I think you could enjoy it anytime of year.

Pot o’ Gold Chex Mix

4 c. Lucky Charms cereal
2 c. Corn Chex cereal
1 & 1/2 c. pretzel rods
1 c. dry-roasted peanuts
1/2 c. brown sugar
1/4 c. butter
2 T. corn syrup
1/8 tsp. baking soda
1/4 c. green M&Ms

In a large microwavable bowl, mix cereals, pretzels, and peanuts. In a glass bowl, mix brown sugar, butter and corn syrup. Microwave for 2 minutes, stirring after each minute. Stir in baking soda until it is dissolved. Pour over cereal mixture and stir until evenly coated. Microwave on high for 1 to 2 minutes, stirring every 30 seconds. Spread out on wax paper to cool. After 5 minutes, sprinkle with M&Ms. Break into bite-sized servings and place in gold foil muffin baking cups. Store leftovers  in an airtight container. Makes 20 servings (1/2 c. each).

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