Here's one I make quite often, as it's easy, fast, and delicious:

Shrimp & Sausage Carbonade

1 1/2-2 pounds shrimp, peeled & deveined
3-4 links hot or smoked sausage (Anduille is great for this)
1 tsp basil
1 tbls paprika
salt
2-3 garlic cloves, smashed
1 cup beer
1 small onion, sliced
Cayenne
Oil

Slice sausage. Saute in a little oil with the garlic. Remove from pan.

Saute shrimp in same pan until pink.

Return sausage to pan. Add the sliced onion, salt, basil, paprika and beer. Add a pinch of cayenne if needed.

Simmer 5 minutes.

Serve over rice or other grains.

Gardenlad, I think she is looking for a Chex Mix type recipe. If I am mistaken, I apologize in advance.
Lisa

Well I wasn't sure what she meant by nuts & bolts. Assumed she was looking for fast & easy meal stuff.

Funny thing; I've never made Chex mix or anything like it. No particular reason, and I happily munch away on it at other people's houses.

Yes Lisa thank you, you were right. I wasn't sure what to call it, that is what we used to call it when we were kids, but Gardenlad your recipe sounds amazing. It almost sounds like a jambalaya I make. I will try your recipe for sure.

Thanks a bunch !

Spiced Mixed Nuts:
2-TBSP Butter
1-cp. pecan halves
1-cp. whole almonds
1-cp walnut halves
1=TBSP Worcestershire sauce
1-tsp. chili powder
1/2-tsp garlic salt
1/4-tsp. cayenne pepper
Prehat oven to 300 degrees. Add butter to a 13x9x2 baking pan. Set pan in the oven to melt butter, remove and stir in worcestershire sauce. Add nuts and gently stir until coated. Bake the nut mixture until toasted, about 30 mins. Stir nuts every 10 mins. Remove from oven. Sprinkle spice mixture evenly over nuts. And serve.( I make these almost weekly, they are a huge hit in my family!)

My recipe is very similar to the one above, except I add oyster crackers, pretzels, sunflower seeds, and "Goldfish" crackers to mine. :)

I didn't know what nuts and bolts were either nor do I know what shreddies are, but I happen to have a good recipe!

DARLEEN'S SNACK MIX

2-12 ounce bottles Orville R. buttery popcorn oil
2-10 ounce packages Hidden Valley Ranch dry mix
1-15 ounce box Crispix cereal
1 can Cashews
1 large bag pretzels
1 teaspoon dill
1 teaspoon cayenne
1 tablespoon black pepper
1 tablespoon Konriko Jalapeno All Purpose Seasoning

Stir all together in large baking pan and bake at 200-250° for 1-1/2 hours, stirring every 20 minutes.

Now I'm craving this one. Googled a bit and found it on Paula Deen:

Herbed Cheese-and-Cracker Bits Recipe courtesy Paula Deen

2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

Haven't made this in years but it used to be a staple on Bridge nights.

Nuts & Bolts

1 lb butter
2 TBSP Lea and Perrin Worcestershire sauce
1 TBSP garlic powder
1 1/2 tsp celery salt
1 1/2 tsp onion salt
4 cups cherrios
4 cups shreddies or Wheat chex
4 cups Life cereal
2 boxes pretzels
2 cups salted peanuts
1 box Bugles
1 box Cheese Nips or Cheese Bites

Heat oven to 250. Place butter and Worcsetershire in very large roaster and put in the oven to melt the butter while oven is preheating. Add all the rest of the ingredients and stir well to coat evenly with the butter. Bake for 1 1/2 hours, stir every 1/2 hor

Thanks everyone these should keep my guests happy for a while. I'm going to try all of them.

Chase, is that 1 POUND of butter in your recipe?

Hi Roselin!

Yes it's 1 pound, there is about 25 cups , maybe more, of goodies in this recipe so it can handle a lot of butter.

Okay, thanks.
RL`

You're welcome Roselin. This recipe really does make up a whole lot of "nuts and bolts" but it keeps very well in an airtight container or even plastic storage bags. Let cool totally before packaging.

Great nibblies for the holidays, the kids love them!

I usually make the recipe on the back of the Chex box - except I double the seasonings and add a big splash of hot sauce (Tobasco, etc) to the melted butter & Worcestersire. I make this almost weekly during football season and it is always gone before the next weekend!

Alexa

The Australian version, provided by Kellogg's on many packets of their Nutri-grain product. The nuts of the title are of course peanuts, the bolts are the shape of the cereal product. I have made this countless times. Sometimes I've added a packet of dried French Onion Soup to the mixture.

Nuts and Bolts
250g butter
2 tablespoons oil
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
500g KelloggÂs Nutri-Grain
500g salted mixed nuts

Melt butter and oil together over low heat, add Worcestershire sauce, garlic salt, paprika and cayenne. Combine Nutri-Grain and nuts, place in a large baking dish. Pour butter mixture over and bake at 125C for about 1 hour, turning every 15 minutes with an egg slice. Cool. Store in an airtight container.

Tried to find a decent picture of the cereal, to no avail. The link has a pic of sorts.

Here is a link that might be useful: nutri-grain

I think the name "nuts and bolts" came from when it was first introduced. I'm trying to remember what all was in it back then, in the dark ages, but I think it was mostly stick pretzels and cheerios.......so it looked like bolts and nuts (the hardware-type nuts, not the food nuts).

Here is a very unhealthy, but tasty and sweet/salty, version of nuts and bolts:
1# white chocolate
3 cups rice chex
3 cups corn chex
(I substitute some of the above chex with wheat chex, to be healthy...hahahaha)
3 cups cheerios
2 cups pretzels
2 cups dry roasted peanuts
12 oz bag plain M&Ms (red and green)

Slowly melt chocolate in double boiler.
Combine ingredients in very large container. Pour chocolate over mixture and stir gently to coat. Spread on wax paper to cool. Store in airtight container. Yield= 12-14 cups.
WARNING: this stuff is very addictive.