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1
6 - 9 ounce package plain pita chips
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4
cups round toasted oat cereal
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4
cups bite-size rice square cereal
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4
cups bite-size corn square cereal
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1 1/2
cups whole almonds
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1 1/2
cups pecan halves
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2
tablespoons dried parsley flakes
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1
cup butter
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1/2
cup grated Parmesan cheese
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1/4
cup bottled Caesar salad dressing (not creamy)
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1
teaspoon garlic powder
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Several drops bottled hot pepper sauce
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1
Edible Snack Bowl (optional)
1. Preheat oven to 250 degrees F. In a roasting pan combine pita chips, oat cereal, rice cereal, corn cereal, almonds, pecans, and parsley; set aside.
2. In a small saucepan combine butter, cheese, Caesar dressing, garlic powder, and hot pepper sauce. Cook and stir over medium heat until butter is melted. Drizzle butter mixture over cereal mixture; stir gently to coat.
3. Bake for 45 minutes, stirring every 15 minutes. Spread cereal mixture on a large sheet of foil to cool. Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. If desired, serve in Edible Snack Bowl.
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8
cups bite-size rice and/or corn square cereal
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1/2
cup butter
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2
tablespoons Worcestershire sauce
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1
teaspoon seasoned salt
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1/2
teaspoon onion powder
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Nonstick cooking spray
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2
egg whites
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2
tablespoons water
1. Preheat oven to 250 degrees F. Place 8 cups cereal in a roasting pan. In a small saucepan cook and stir butter, Worcestershire sauce, seasoned salt, and onion powder until butter is melted. Drizzle butter mixture over cereal mixture; stir gently to coat. Bake for 45 minutes, stirring every 15 minutes. Spread on a large sheet of foil to cool.
2. Preheat oven to 325 degrees F. Coat a 3-quart (12-cup) oven-going bowl with nonstick cooking spray; set aside. In a large bowl combine egg whites and water; beat until soft peaks form (tips curl). Add cereal mixture; stir gently to coat. Transfer cereal mixture to prepared 3-quart bowl. Using several thicknesses of foil, form a smaller bowl; generously coat the outside of the foil bowl with nonstick cooking spray. Press the foil bowl into the cereal mixture, forcing the mixture up the side of the larger bowl to make a bowl shape. Bake about 30 minutes or until cereal mixture is set. Cool on a wire rack for 5 minutes. Carefully remove the foil; cool for 30 minutes more. Using a flexible long metal spatula, carefully loosen side of cereal bowl from ovengoing bowl. Invert onto wire rack to cool completely.
- Servings Per Recipe 22,
- Calories 289,
- Protein (gm) 6,
- Carbohydrate (gm) 21,
- Fat, total (gm) 22,
- Cholesterol (mg) 24,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 583,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 129,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 331,
- Potassium (mg) 159,
- Calcium (DV %) 121,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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