Italian Cheesy Chex Mix Recipes

ITALIAN CHEX MIX

Steps:

• Heat oven to 300°F. In large bowl, mix cereal and soy nuts.
• In small bowl, mix oil, vinegar, garlic powder and Italian seasoning. Pour over cereal mixture, stirring to coat. Stir in popcorn until well mixed. Spread in ungreased large roasting pan.
• Bake uncovered 15 minutes. Stir in cheese until well mixed. Bake 10 to 15 minutes longer or until mixture is toasted. Spread on waxed paper; cool about 10 minutes. (Cereal will crisp as it cools.) Store in airtight container.

ITALIAN CHEESY CHEX® MIX

Steps:

• Heat oven to 300°F. In large bowl, mix cereals, pretzels, crackers and soy nuts.
• In small bowl, mix oil, vinegar, garlic salt and Italian seasoning. Pour over cereal mixture, stirring to coat. Spread in ungreased 15x10x1-inch pan.
• Bake about 30 minutes, stirring twice, until toasted. Sprinkle with cheese; toss to coat. Cool completely, about 45 minutes. (Cereal will crisp as it cools.) Store in airtight container.

CHEESY CHEX MIX

Steps:

• Toss 3 cups Chex cereal, 2 cups mini pretzels and 1 cup cheese crackers with 3/4 cup grated parmesan, 1/2 stick melted butter and a pinch of garlic powder. Spread on a baking sheet and bake 15 minutes at 325 degrees F, stirring.

ITALIAN CHEX MIX

Steps:

• Preheat oven to 300 degrees F. Line 1-2 large rimmed jelly roll sheet with parchment paper.In an extra large mixing bowl, combine rice cereal, peanuts, pretzels, cheese crackers, sesame sticks, and oyster crackers.Gently toss with large slotted spoons.Melt butter in microwave and toss together with mixture in bowl.Combine Italian seasoning, ranch seasoning powder, mustard powder, grated parmesan, and dried parsley. Save 1 tablespoon of the mixture; set aside.Sprinkle the remaining mixture over the top of the bowl then gently toss everything together.Pour mixture evenly over prepared pan.Bake in oven 30 minutes, tossing mixture halfway through baking.Sprinkle 1 tablespoon seasoning mixture of the top. Garnish with extra grated parmesan cheese and dried parsley.Allow to cool then store in airtight container. *This Italian Chex Mix tastes best when at room temperature.

ITALIAN CHEX MIX RECIPE

Steps:

• Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat, set aside.
• In an extra large mixing bowl, combine the Chex, Premium crackers, Cheez-It crackers, pretzels, and cashews.
• In a small microwave safe bowl, add the butter. Place in the microwave and heat for 45 seconds to 1 minute on HIGH. Stir until completely melted.
• Add the olive oil, worcestershire (or balsamic), salt, Italian seasoning, garlic powder, onion powder, parsley, and cayenne (or red pepper flakes) to the melted butter. Whisk until combined. Pour over the dry ingredients and toss to evenly coat.
• Pour onto the prepared baking sheet, spread evenly, and bake for 40 minutes, stirring at the 15 and 30 minute mark.
• Remove from the oven and toss with parmesan. Allow to cool completely before serving or storing.

CHEESY SNACK MIX

Steps:

• In a large microwave-safe bowl, combine cereal and pretzels. In a small bowl, mix melted butter and taco seasoning; drizzle over cereal mixture and toss to coat., Microwave, uncovered, on high 3-3-1/2 minutes or until heated through, stirring once every minute. Stir in popcorn. Transfer to a baking sheet to cool completely. Store in an airtight container.

CHEESY RANCH CHEX® MIX

Steps:

• In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
• Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

CRUNCHY ITALIAN SNACK MIX

Steps:

• Preheat oven to 300°. In a large bowl, combine cereals, breadsticks, crackers and nuts. In a small bowl, mix butter, cheese, salad dressing, Italian seasoning and garlic salt. Drizzle over cereal mixture; toss to coat., Spread in two greased 15x10x1-in. baking pans. Bake 30 minutes, stirring every 10 minutes. Cool completely in pans on wire racks. Store in an airtight container.