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chex-mix recipe

Date: Tue, 20 Jun 1995 12:26:28 -0500 (CDT)
 From: Nanci Borg (nborg@creighton.edu)
 VLF Chex Mix
 5 cups wheat chex
 5 cups rice chex
 5 cups cheerios
 2 - 3 cups fat free pretzels
 1/2 cup fat free margarine melted with
 1/2 cup fat free Italian salad dressing
 2 to 4 tbls. Tiger Sauce or Hot Sauce (Gives wonderful zip)   Can eliminate
 2 to 4 tbls. soy sauce or to taste
 garlic powder to taste
 Mix together the dry ingredients in large bowl.  Melt together margarine, 
 dressing on low heat (may look weird since it won't melt like normal fat 
 containing margarine, but let it go a few minutes than use a whisk to mix 
 it and it's fine).  Add Tiger sauce, soy, and garlic powder.  Stir and 
 turn off heat allowing to cool for a few minutes.
 In the meantime, heat up your oven to 250 degrees and spray two cookie 
 sheets lightly with a garlic or butter flavored spray (Spray is optional)
 Drizzle slowly (a little bit at a time) the liquid mixture over the dry 
 mixture.  Stir, drizzle some more, etc.  I really take my time mixing so 
 that I don't make anything soggy, and everything gets well coated.
 Spread in a single layer on baking sheets and bake 75 minutes.  Every 20 
 minutes I open the oven, stir the mix a little and close it back up.
 Sometimes I reverse which oven racks the pans are on.
 When done, shut off the oven and open the door slightly.  I leave 
 the pans in the oven to cool and continue drying.  Store in an airtight 
 The cheerios remind me of peanuts--hard and crunchy (They shrink).
 We love this zesty snack.  I hope you do to!
 kwlacto lacto