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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Cheesy Snack Mix
- 4 cups crispy corn and rice cereal
- 1 1 3/4ounce can shoestring potatoes
- 2 cups crisp breadsticks, broken into 2-inch pieces
- 2 cups bite-size cheese crackers
- 1 6 ounce can (about 1 cup) smoke-flavored whole almonds (optional)
- 1/4 cup butter or margarine
- 3 tablespoons bottled clear Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
1. Preheat oven to 300 degrees F. In a shallow roasting pan combine cereal, shoestring potatoes, breadsticks, cheese crackers, and, if desired, almonds.
2. In a small saucepan combine butter and salad dressing. Cook over low heat until butter is melted. Stir in cheese and garlic powder. Drizzle butter mixture over cereal mixture; toss gently to coat.
3. Bake for 30 minutes, stirring twice. Spread mixture on a large sheet of foil; cool. Transfer to a bowl, storage containers, or resealable plastic bags; cover tightly or seal. Let stand at room temperature overnight.*
Tailgate day::4. Tote snack mix at room temperature.
- For longer storage, store at room temperature for up to 3 days.
- Servings Per Recipe 18,
- cal. (kcal) 128,
- Fat, total (g) 6,
- chol. (mg) 10,
- sat. fat (g) 3,
- carb. (g) 16,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 3,
- vit. A (IU) 292,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 238,
- Potassium (mg) 50,
- calcium (mg) 20,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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