PARMESAN-RANCH SNACK MIX
This is a quick and delicious snack, especially for kids No one that I've made this for can have just one handful-they always come back for more . . and more! So if you are thinking of cutting the recipe in half to make less, I wouldn't recommend it. -Tammy Landry, Saucier, MS
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 3 quarts.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cereal, pretzels and crackers. Drizzle with butter. Sprinkle with cheese and salad dressing mix; toss to coat., Microwave in batches on high 3 minutes, stirring every minute. Spread onto a baking sheet to cool. Store in an airtight container.
Nutrition Facts : Calories 365 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 826mg sodium, Carbohydrate 67g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.
PARMESAN TRISCUIT SNACKS
A quick snack or appetizer with items I always have on hand. Sometimes I top these with a sprinkle of paprika for some color.
Provided by newspapergal
Categories Lunch/Snacks
Time 10m
Yield 15 snacks, 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler to 400°.
- Place Triscuit crackers on a baking sheet. Whisk olive oil and garlic powder together*; brush onto each Triscuit.
- Top each with a slice of parmesan.
- Broil for 5 minutes, until cheese bubbles.
- *I have an olive oil mister, so I sometimes quickly spray the Triscuits with olive oil and then sprinkle with garlic. Other spices would be great too :).
Nutrition Facts : Calories 113.1, Fat 5.7, SaturatedFat 1, Sodium 132.2, Carbohydrate 14.7, Fiber 2.2, Sugar 0.4, Protein 2
PARMESAN CRISPS
Categories Bread Side Bake Parmesan Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 9 crisps
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
- In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.
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