/3 cup of the cereal mix.
Reduce heat.
Simmer
Thoroughly mix together all of the ingredients for the pre-made mix, and store in air-tight container.
To use mix: Pour boiling water over cereal, mix well, and microwave for one minute.
Stir again, and microwave for one more minute.
Stir in almond butter and let stand for one minute.
Stir in milk and additional sweetener if desired and serve.
In large bowl, combine cereal mix, pretzels and nuts. Set aside.
In a small bowl, combine remaining ingredients, mixing well. Pour seasoning mix over cereal. Gently stir until evenly coated. Pour mixture into 13 x 9 x 2 pan. Bake at 250\u00b0 about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Put a very large pan in oven and melt the butter; take out.
Into the butter put the Worcestershire Sauce, and seasoned salt; mix well.
Add the cereal and mix very well so that you coat everything.
Add the pretzels last and mix.
Bake 250 oven for 1 hour stirring every 15 minutes.
Melt butter in pan and add oil and all the other spices.
Put the first 6 ingredients in a very large pan or bowl.( large enough to add liquid and mix up gently).
Pour liquid mix over cereal mix.
Bake AT 200\u00b0F for 2 hours.
Combine the sugar, corn syrup and vanilla in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. Remove from heat and stir in the peanut butter. Add cereal, mix until cereal is evenly coated.
Drop cookies by spoonfuls onto greased foil or waxed paper. Let sit at room temperature until cool and set. This recipe can also be made in the microwave, if watched carefully.
Preheat oven to 250 degrees.
Combine Kellogg's Crispix cereal, nuts and pretzels in a 13 x 9 x 2-inch baking pan. Set aside.
Stir together the remaining ingredients. Pour over cereal mixture. Stir until evenly coated.
Bake for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.
Store in airtight container.
Lightly grease 13 x 9-inch pan.
In large saucepan, combine corn syrup and sugar.
Bring to a boil, stirring constantly.
Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.
Add cereal; mix well.
Immediately press into greased pan.
In medium saucepan over low heat, melt chocolate chips, stirring constantly.
Spread evenly over bars.
Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars.
Microwave chocolate, corn syrup and butter in large microwaveable bowl on High 2-1/2 minute Stirring after 1-1/2 minutes. Blend in vanilla.
Add cereal: Mix well. Cool 10 minute Shape into 18 (3 inch long) football shapes with lightly moistened hands. Place on wax paper and cool completely.
Use decorating gel to add laces. Let stand until laces are firm.
an with cooking spray.
Mix cereal, pretzels, and nuts in a
Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
Bake approximately 1 hour in the preheated oven. Drain on paper towels.
Mix together and store in airtight containers. Serving size: 1 cup.
In a large microwave bowl combine cereal, pretzels and peanuts.
In a small bowl mix margarine, cheese, seasoning & garlic powder; drizzle on cereal mix. Toss to coat.
Microwave on High 2-3 minutes or until cereal is crisp (stir half way thorugh cook time).
Cool and store in an airtight container; enjoy!
In large bowl, mix cereal and oyster crackers together. Measure 1/3 cup popcorn oil.
Pour over top of dry cereal and crackers, gently mixing well to coat all.
Sprinkle dry party dip mix over cereal mixture.
Mix well to coat.
Gets better as it sits a while.
Store in airtight container.
Melt peanut butter and chocolate chips over med. heat.
Pour over cereal in large bowl.
Gently stir, careful not to crush cereal, until all cereal is coated.
Pour powdered sugar into an oven roasting bag (or a clean shopping bag will work).
Pour coated cereal into bag of sugar.
Making sure to hold the top closed, shake bag until all cereal is coated with sugar.
Pour cereal mix onto cookie sheet to cool.
If you have any left after snacking, store in an airtight container.
Enjoy!!
Mix together chex cereals, pretzels, oyster crackers, corn nuts, peanuts & mixed nuts in a large bowl. Set aside.
Melt margarine in small bowl. Add Worcestershire sauce, lemon juice, lawrys salt, onion powder & garlic powder, mix well.
Pour margarine mixture over cereal mix and toss gently to coat cereal well.
Spread on 2 large cookie sheets.
Pour cheese crackers on top.
Bake at 250\u00b0 for 1 hour, stirring gently every 15 minutes. Cool completely before putting in air tight container.
Mix cereal, nuts and coconut in large bowl.
Cook butter, brown sugar and Karo in saucepan.
Bring to boil for 2 minutes; stir constantly.
Add syrup mixture to cereal mixing well.
Put on greased jelly roll pan and bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
Put on wax paper to cool.
Combine the cereal, nuts, raisins and banana chips.
In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds.
Remove from heat.
Stir in peanut butter; mix well.
Pour over the cereal mix and combine until coated.
Put on cookie sheet to cool.
In a large bowl, mix cereals together. Do not mix in noodles.
Mix peanut butter and almond bark.
Pour over cereal mix. Spread thin on cookie sheets; let cool.
Break into pieces.