Tuesday, May 20, 2008

Recipes using Chex Mix

















Corn Chex Mix and Rice Chex Mix is Gluten-Free!!



Ginger Rice Crunch Mix

Honey and Ginger add and Asian Twist to a fruit and nut rice cereal snack.
Prep Time: 10min
Start t0 Finish: 1 hr 15 min
Makes: 24 (1/2 cup each)
Ingredients:

1/4 cup packed brown sugar

1/4 cup butter or margarine

1/4 cup honey

1 1/2 teaspoons ground ginger or cardamom

6 cups Rice Chex® cereal (gluten free)

1 cup dried banana chips

1 cup unblanched whole almonds

1 cup flaked coconut

1/2 cup sweetened dried cranberries or dried pineapple


Preparation Directions:
1.Heat oven to 250°F. Spray large roasting pan with cooking spray.

2.In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.

3. Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.






Cookie Pizza
Crunchy cookie crust and sweet toppings highlight this fun-to-eat dessert that kids can decorate themselves. Pull out the recipe when you need a proven kid-pleasing activity for a party or rainy day.

Prep Time:10 min
Start to Finish:40 min
Makes:16 servings
Ingredients:
4 cups Rice Chex® cereal (gluten free)

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/3 cup peanut butter

1/4 cup butter or margarine, softened

1 egg, beaten

1 teaspoon vanilla

2 cups miniature marshmallows

1/4 cup miniature semisweet chocolate chips
2 tablespoons coarsely chopped honey-roasted peanuts, if desired
1 or 2 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), torn into pieces

Preparation Directions:
1. Heat oven to 375°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In large bowl, mix sugars, peanut butter, butter, egg and vanilla. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
3. Bake 12 minutes. Remove from oven. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.
Nutrition:
1 Serving: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 15g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 10% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.






Deep-Dish Chicken Pie
Surprise! Chex® cereal stands in for the usual pie crust creating a delicious crunchy topping for this hearty dinner dish.

Prep Time:15 min
Start to Finish:55 min
Makes:8 servings
Ingredients:

2 cups cut-up cooked chicken

1 bag (1 lb) Green Giant® frozen mixed vegetables

1 tablespoon dried minced onion

1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
4 cups Rice Chex® cereal (gluten free)

3 tablespoons butter or margarine, melted

1/3 cup grated Parmesan cheese

Preparation Directions:
1. Heat oven to 350°F.

2. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.

3. In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon over chicken mixture. Bake uncovered 40 minutes.
High Altitude (3500-6500 ft): Bake uncovered 50 minutes.

1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 560mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 60%; Vitamin C 4%; Calcium 15%; Iron 30% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.



Chex® Brittle
Chex® cereal adds a light cereal crunch plus a nutritional boost to peanut brittle candy—what a treat!


Prep Time:10 min
Start to Finish:40 min
Makes:20 servings (1/2 cup each)

Ingredients:

8 cups Rice Chex® cereal (gluten free)

1 cup salted peanuts

1 can (14 oz) sweetened condensed milk (not evaporated)

1 teaspoon vanilla

Preparation Directions:
1. Heat oven to 325°F. Spray two 15x10x1-inch pans with cooking spray.

2. In large bowl, mix all ingredients until evenly coated. Spread in pans in single layer.

3. Bake 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.

High Altitude (3500-6500 ft): Heat oven to 300°F. Bake 15 minutes, stirring every 5 minutes.

1 Serving: Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 135mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 10%; Iron 15% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.






Valentine Chex® Mix
Peanut butter flavor highlights this colorful snack mix that’s perfect for a Valentine surprise!

Prep Time:10 min
Start to Finish:25 min
Makes:22 servings (1/2 cup each)
Not serving a crowd? Want a smaller batch?1/2 Recipe

Ingredients:

9 cups Rice Chex® cereal (gluten free)


1 cup white vanilla baking chips

1/2 cup peanut butter

1/4cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white and pink candy-coated chocolate candies

1/4 cup red or pink jimmies sprinkles

Preparation Directions:


1.In large bowl, place cereal. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.

2.Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.

3.Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.

4.In serving bowl, mix both cereal mixtures. Store in airtight container.

1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 16g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 6%; Iron 15% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

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