This was super easy to make, and is a quick snack to take to school or the clinic. I also really like the spiciness it has. Because I had bought all the ingredients, I doubled (and probably could have trippled) the recipe. After it cooled, I put them in the small snack ziplocks and we can grab them as we go. They will last a while, so I am not worried about the doubled batch going bad anytime soon.
Ingredients
Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250ยบ for 30 minutes or until crisp, stirring twice.
recipe found at: http://www.cookinglight.com/
Ingredients
- 2 cups crisscross of corn and rice cereal (such as Crispix)
- 1 cup tiny pretzel twists
- 1/2 cup reduced-fat wheat crackers (such as Wheat Thins)
- 1/2 cup reduced-fat cheddar crackers (such as Cheez-It)
- 1 1/2 tablespoons butter, melted
- 1 tablespoon ginger stir-fry sauce (such as Lawry's)...
- I used the Tony's seasoning Tanja brought back from the south
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- Cooking spray
Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250ยบ for 30 minutes or until crisp, stirring twice.
recipe found at: http://www.cookinglight.com/
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