A Year-Round Guide to Franklin and Nantahala

Yield: 12 cups. 3 cups Crispix cereal 2 cups Cheerios cereal 3 cups Cheez-It crackers 2 cups pecan halves 2 cups mini pretzels or pretzel sticks 8 tablespoons salted butter

Rosemary and Goat Cheese Strata

Yield: 12 cups. 3 cups Crispix cereal 2 cups Cheerios cereal 3 cups Cheez-It crackers 2 cups pecan halves 2 cups mini pretzels or pretzel sticks 8 tablespoons salted butter

Pecan Party Mix

Pecan Party Mix Recipe

Yield: 12 cups.

3 cups Crispix cereal
2 cups Cheerios cereal
3 cups Cheez-It crackers
2 cups pecan halves
2 cups mini pretzels or pretzel sticks
8 tablespoons salted butter
4 tablespoons Worcestershire sauce
1½ teaspoons seasoned salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons dill

Preheat oven to 300°. Line two baking sheets with parchment paper.

Place cereal, crackers, pecans, and pretzels in large mixing bowl. Set aside.

In a saucepan, add butter, Worcestershire, seasoned salt, garlic powder, onion powder, and dill. Heat on low, stirring occasionally, until butter melts. Pour seasoned butter over dry mix, and toss until all dry ingredients are coated.

Pour party mix onto baking sheets and bake for 30 minutes, turning every 10 minutes. Remove from oven and allow to reach room temperature. Place in airtight container.

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This story was published on Dec 05, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.