Orange Cranberry Snack Mix Recipes

Steps:

• In large microwavable bowl, mix cereals and almonds.
• In 2-cup microwavable measuring cup, microwave butter, brown sugar and juice concentrate uncovered on High 30 seconds; stir. Microwave 30 to 45 seconds longer or until butter is melted; stir. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Stir in cranberries. Spread on waxed paper to cool. Store in airtight container.

Steps:

• Preheat Oven to 250 degrees.
• In a large bowl, combine cereals, pretzels, and almonds.
• In a small bowl, combine brown sugar and spices. Stir in melted butter and orange concentrate.
• Pour sugar/butter mixture over cereal mixture and stir to coat evenly.
• Pour mixture into a greased 13" x 9" baking pan and spread into an even layer.
• Cook for 50 minutes, stirring every 10 minutes.
• Remove from oven and stir in dried Cranberries.
• Cool completely.
• Store in an airtight conatiner.

Steps:

• Heat oven to 300°F. In large bowl, mix cereals and almonds.
• In microwavable measuring cup, mix butter, brown sugar and juice concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Pour into ungreased large roasting pan.
• Bake uncovered 30 minutes, stirring after 15 minutes. Stir in cranberries. Cool completely, about 15 minutes. Store in airtight container.

Steps:

• Combine cereals, chow mein noodles and pistachios in a large ziptop bag.
• Combine melted butter, orange juice, curry powder, salt, garlic powder, dried basil, orange zest and pepper in a small bowl.
• Drizzle butter mixture over cereal mixture in the large bag.
• Zip the bag closed and toss gently to coat the cereal with the butter mix.
• Coat a large baking sheet (with sides) with nonstick cooking spray.
• Spread the cereal mix on the sheet.
• Bake at 275 for 40 minutes or until golden brown, stirring every 10 minutes or so.
• Stir in dried cranberries.
• Cool completely on wire rack and store in an airtight container.

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

Steps:

• In a large microwave-safe bowl, combine the cereals and hazelnuts; set aside. In a small microwave-safe bowl, combine the syrup, butter, brown sugar, salt and nutmeg. Microwave, uncovered, on high for 1 minute; stir until blended. Pour over cereal mixture and toss to coat., Microwave on high for 5-6 minutes or until lightly browned, stirring after each minute. Stir in cranberries. Spread onto waxed paper to cool. Store in an airtight container.

Steps:

• Combine butter, honey, sugar, cinnamon, and salt over low heat until butter melts and sugar is dissolved.
• In large bowl combine cereal, oats, and nuts.
• Drizzle with butter mixture and mix well.
• Place in a 15x10x1 pan and bake uncovered at 274 for 45 minutes, stirring every 15 minutes. Allow to cool and stir in cranberries.

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.