Recipes contributed by Fresh and Easy Meals by Better Homes and Gardens
Prep.: 10 minutes
Bake 20 minutes
Oven 300 degrees F
Make 15(1/2 cup) servings
11/2 cups crispy corn and rice cereal
1 cup bite-size shredded wheat biscuits
3/4 cup unblanched whole almonds
1/2 cup peanuts
2 tsp. butter
3 tsp. honey mustards
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
4 cups plain popped popcorn
In a foil-lined 13x9x2 inch baking pan place cereal, wheat, biscuits, almonds and peanuts; set a side. In a small saucepan melt butter. Removed saucepan from heat; stir in mustard, Worcestershire sauces, garlic powder, and cayenne pepper until combined. Drizzle over cereal and nut mixture in pan tossing gently to coat.
Bake mixture, uncovered, in 300 degrees oven for 20 minutes, gently stirring after 10 minutes. Stir in popcorn. Lift foil to remove bake mixture from pan; cool completely. Serve immediately.
Nutrition facts per serving: 113 Cal, 8 g total fat(2 g sat. fat). 4 mg cholesterol, 87 mg sodium, 9 g carbo, 2 g fiber, 3 g pro.
.Daily values: 2% vitamin A, 1% vitamin C, 2% calcium, 8% iron.
Andrea Albright Featured on Health and Fitness Jan. 2015
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