Ingredients (use vegan versions):
- 5 cups wheat chex
- 5 cups rice chex
- 5 cups cheerios
- 2 - 3 cups fat free pretzels
- 1/2 cup fat free non-hydrogenated vegan margarine melted with
- 1/2 cup fat free Italian salad dressing
- 2 to 4 tbls. Tiger Sauce or Hot Sauce (Gives wonderful zip) (optional)
- 2 to 4 tbls. soy sauce or to taste
- garlic powder to taste
Directions:
Mix together the dry ingredients in large bowl. Melt together margarine,
dressing on low heat (may look weird since it won't melt like normal fat
containing margarine, but let it go a few minutes than use a whisk to mix
it and it's fine). Add Tiger sauce, soy, and garlic powder. Stir and
turn off heat allowing to cool for a few minutes.
In the meantime, heat up your oven to 250 degrees and spray two cookie
sheets lightly with a garlic or butter flavored spray (Spray is optional)
Drizzle slowly (a little bit at a time) the liquid mixture over the dry
mixture. Stir, drizzle some more, etc. I really take my time mixing so
that I don't make anything soggy, and everything gets well coated.
Spread in a single layer on baking sheets and bake 75 minutes. Every 20
minutes I open the oven, stir the mix a little and close it back up.
Sometimes I reverse which oven racks the pans are on.
When done, shut off the oven and open the door slightly. I leave
the pans in the oven to cool and continue drying. Store in an airtight
container.
The cheerios remind me of peanuts--hard and crunchy (They shrink).
We love this zesty snack. I hope you do to!
Serves:
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