Posts Tagged "Snacks"

Snacks- Chocolate Peanut Butter Rice Chex Mix- Gluten Free

Posted by on Dec 18, 2010 in Recipes | 1 comment

Gluten Free Chocolate Peanut Butter Snack Mix

Gluten Free Chocolate Peanut Butter Snack Mix

I saw a bag of this at Sams Wholesale the other day, called Muddy something, so I suppose you could buy it pre-made.  It might be cheaper homemade, and you don’t have the extra chemicals in it!  I got this recipe from Carol Weiner of Townsend, at Tuesday’s Dazzling Dominos Dames!

9 cups of Rice Chex (almost a whole box)
½ cup of peanut butter (doesn’t make any difference if it is creamy or chunky, but I use creamy.)
12 oz bag of semi-sweet chocolate chips
powdered sugar

Melt the chocolate on your stovetop and add the peanut butter.  Mix just until creamy smooth.  Pour over the Chex mix in a big bowl.  Gently toss and stir until covered.  Then pour over the top a cup of powdered sugar and toss until pieces start to separate.  You will do this 3 or 4 times using a few cups of powdered sugar but I never measured exactly how much.  This freezes well.

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Snacks- Cheerios with Peanuts (or Pecans), Cashews, and Almonds

Posted by on Dec 18, 2010 in Recipes | Comments Off

Cheerio Nut Snack Mix

Cheerio Nut Snack Mix

1/2 c. brown sugar, packed
1/2 c. dark corn syrup
1/4 c. butter
1/2 tsp. salt
6 c. Cheerios cereal
1 c. peanuts
1/2 c. slivered almonds

(The original recipe is above.  I usually use 1 cup of peanuts, 1 cup of silvered almonds and 1 cup of cashews.  You could use pecans if you have a peanut allergy. There always seems to be enough goop to pour over and coat everything; you just have to really mix it in the pot for a few minutes.)

Heat oven to 325 degrees. Brush jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with butter or spray with oil cooking spray. Melt butter then add brown sugar, corn syrup, and salt in 3 quart, or bigger, saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. When it’s bubbling remove from heat. Stir in nuts, then add cereal and stir until well coated. Spread mixture in the jelly roll pan. Bake 15 minutes. Cool 5 to10 minutes; loosen mixture with metal spatula and break into chunks into a plastic container with a lid. Don’t wait too long or you are busting it apart. Store in the covered container. I usually freeze it and it lasts for months.  Just scoop out how much you need and leave the rest in the freezer.  About 8-10 cups of snack.

www.GracehillBandB.com info@GracehillBandB.com   865-448-3070

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