March Madness Party Mix

Ingredients:

3 cups corn chex
3 cups rice chex
2 cups whole wheat chex
2 cups mixed nuts or just peanuts or almonds or walnuts or pecans or any nuts you like!
2 cups bite-size pretzels, everything is optional here of course, i like pretzels in the mix, some do not!
2 cups garlic-flavor bite-size bagel chips or regular bagel chips, again optional
1 1/2 sticks (3/4 cup) salted butter, melted
4 tablespoons Worcestershire sauce
1 teaspoon fish sauce, optional of course but creates an addictive flavor
2 teaspoons seasoned salt, Himalayan salt or just regular salt, and some ground pepper if you like.
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon hungarian paprika, (i use the hot kind)

Instructions:

1. Preheat oven to 250 degrees F.
2. In large bowl, mix everything up, the chex, 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! becareful, it is hard to stop once you start!). Store in airtight container, great for gifts and snacking.

Zucchini Pancakes

 Ingredients:

2-3 medium zucchini
1/4 cup grated red onion
2 large eggs, tightly beaten
6 to 8 tablespoons of all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
salt and pepper to taste
Unsalted butter and vegetable oil

Preheat oven to 325 degrees

Grate zucchini into a bowl, stir in onion and eggs. Add 6 tablespoons flour, add the baking powder, salt and pepper.  (If the batter gets too thin from the liquid in the zucchini, add the remaining flour to thicken.)

Heat a large sauté pan over medium heat and melt 1/2 teaspoon of butter and 1/2 teaspoon of oil together in the pan.  When the butter is hot, but not smoking, lower the heat and drop a heaping spoon of batter into the pan.  Cook the pancakes about 2-3 minutes on each side or until browned.  Place the pancakes on a on wired rack on sheet pan and keep warm in the oven.  Add more butter and oil and continue making pancakes until all the batter is used.  The pancakes can stay warm in the oven for up to 30-45 minutes.  Serve them hot with some cucumber yogurt sauce or tzatziki sauce.