General
| Servings/Makes: | 12 (1/2 cup) |
|---|---|
| Total Time: | 40 mins |
| Type: | Appetizer |
| Attributed to: | Chex |
| Web Source: | http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=34172&CategoryId=343 |
| Tried: |
Ingredients
| Ingredient | Amount |
|---|---|
| Cereal, Corn Chex | 2 cups |
| Cereal, shredded wheat | 2 cups |
| Pretzel sticks | 2 cups |
| Cashews | 1 cup |
| Butter or Margarine | 1/4 cup |
| Tarragon leaves | 1-1/2 tsp fresh or 1/2 tsp dried |
| Onion powder | 1 tsp |
| Pepper, red - sauce | 1/4 tsp |
Nutritional Information
| Calories: | 180 |
|---|---|
| Fat: | 10g |
| Cholesterol: | 10mg |
| Sodium: | 210mg |
| Carbohydrates: | 20g |
| Fiber: | 2g |
| Protein: | 4g |
| Daily Values: | Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% |
| Exchanges: | 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Milk; 0 Low-Fat Milk; 0 Skim Milk; 0 Vegetable; 0 Lean Meat; 0 Very Lean Meat; 0 Medium-Fat Meat; 0 High-Fat Meat; 2 Fat |
| Diabetic Friendly: | |
| Low Fat: |
Directions
Heat oven to 325°F.
In ungreased 13x9-inch pan, mix cereals, pretzel sticks and cashews. In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in tarragon, onion powder and pepper sauce. Pour over cereal mixture, stirring until evenly coated.
Bake uncovered about 25 minutes, stirring occasionally, until hot. Serve warm or cool. Store in airtight container.