Rating: 4 stars
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There is no magic, but a bowl of this tasty, crispy snack is sure to disappear.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
30 mins
total:
45 mins
Servings:
18
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

The day before:
  • Preheat oven to 300°F. In a shallow roasting pan combine cereal, shoestring potatoes, breadsticks, cheese crackers, and, if desired, almonds.

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  • In a small saucepan combine butter and salad dressing. Cook over low heat until butter is melted. Stir in cheese and garlic powder. Drizzle butter mixture over cereal mixture; toss gently to coat.

  • Bake for 30 minutes, stirring twice. Spread mixture on a large sheet of foil; cool. Transfer to a bowl, storage containers, or resealable plastic bags; cover tightly or seal. Let stand at room temperature overnight.*

Tailgate day:
  • Tote snack mix at room temperature.

*Tip:

For longer storage, store at room temperature for up to 3 days.

Nutrition Facts

128 calories; fat 6g; cholesterol 10mg; saturated fat 3g; carbohydrates 16g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 291.5IU; vitamin c 2.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 44.4mcg; vitamin b12 0.5mcg; sodium 238mg; potassium 50mg; calcium 20.2mg; iron 2.7mg.
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