Rosemary Parmesan Snack Mix Recipes

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ROSEMARY SNACK MIX



Rosemary Snack Mix image

Chex® cereal provides a crunchy addition to this rosemary flavored snack mix - ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 16

Number Of Ingredients 8

1/4 cup butter or margarine
4 1/2 teaspoons chopped fresh rosemary leaves
1 teaspoon garlic salt
2 cups Corn Chex™ cereal
2 cups Rice Chex™ cereal
2 cups Wheat Chex™ cereal
1 cup unblanched whole almonds, toasted
1 cup bite-size Parmesan-and-Cheddar-flavored cheese crackers

Steps:

  • In large microwavable bowl, microwave butter on High about 45 seconds or until melted. Stir in rosemary and garlic salt. Add cereals, almonds and crackers; mix well.
  • Microwave uncovered on High 3 to 4 minutes, stirring once. Spread on cookie sheet to cool. Store tightly covered at room temperature.

Nutrition Facts : Calories 159, Carbohydrate 18 g, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 243 mg

EVERYTHING SNACK MIX



Everything Snack Mix image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

4 cups honey nut cereal, such as Chex
2 cups salted pretzel sticks, hollows or squares
2 cups grooved Cheddar crackers, such as Cheez-It
1 cup wasabi peas
1 cup unsalted peanuts
One 3-ounce package ramen noodle soup, noodles broken into pieces, seasoning packet reserved
8 tablespoons (1 stick) unsalted butter
1/3 cup grated Parmesan

Steps:

  • Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the cereal, pretzels, Cheddar crackers, wasabi peas, peanuts and crushed ramen noodles.
  • In a saute pan, melt the butter, then stir in the ramen seasoning packet and grated Parmesan. Pour over the cereal mixture and toss to coat. Spread evenly between the 2 baking sheets and bake until the mixture is fragrant and the cheese is melted, about 12 minutes. Let cool and serve.

HONEY ROSEMARY SNACK MIX



Honey Rosemary Snack Mix image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter
3 tablespoons honey
1/4 cup chopped fresh rosemary
2 teaspoons kosher salt
3 cups wheat square cereal
3 cups crisp rice square cereal
3 cups oat o's cereal
3 cups fish-shaped crackers, plain (not cheese)

Steps:

  • Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  • Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
  • Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

ROSEMARY PARMESAN POPCORN RECIPE RECIPE - (4.3/5)



Rosemary Parmesan Popcorn Recipe Recipe - (4.3/5) image

Provided by á-46561

Number Of Ingredients 6

1/4 cup fresh rosemary leaves
10 cups popped popcorn
1/4 cup butter, melted
3 tablespoons Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Place rosemary on a baking sheet. Bake at 300°F for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside. Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.

ROSEMARY-PARMESAN CRACKERS



Rosemary-Parmesan Crackers image

This is a delicious, fast, and easy way to make a great appetizer anytime because you can make the dough up to 2 days ahead. I just keep some in the fridge. These crackers are fabulous with wine and great as a side for soup. The recipe was originally from a Williams-Sonoma handout.

Provided by CJ139022

Categories     High In...

Time 4h10m

Yield 24 crackers, 6 serving(s)

Number Of Ingredients 7

3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon fresh rosemary, chopped
4 tablespoons unsalted butter
1 cup parmigiano-reggiano cheese, grated
1/4 cup heavy cream

Steps:

  • In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
  • Heat oven to 325°F; slice dough into 1/8" slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
  • Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
  • Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.

Nutrition Facts : Calories 215.3, Fat 15.2, SaturatedFat 9.5, Cholesterol 43.5, Sodium 619, Carbohydrate 12.9, Fiber 0.5, Sugar 0.1, Protein 7

ROSEMARY PARMESAN ROASTED MUSHROOMS



Rosemary Parmesan Roasted Mushrooms image

A variety of mushrooms makes this a great side for steaks or even as a snack atop of French bread. Using a food processer to slice the mushrooms makes this come together very quickly. Do not salt before cooking as the salt pulls the moisture out of the mushrooms.

Provided by Debbwl

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

10 ounces white mushrooms
5 ounces baby portabella mushrooms
5 ounces shiitake mushrooms
1 -2 tablespoon fresh rosemary, chopped
1 garlic clove, minced
olive oil flavored cooking spray (used twice)
1/3-1/2 cup parmesan cheese, grated (I eyeball it)
fresh ground black pepper

Steps:

  • Pre heat oven to 400°F Line a large baking sheet with alumna foil fallowed by a quick shot of cooking spray.
  • Slice mushrooms using food processer, dump on cooking sheet add the rosemary and garlic giving the whole works a quick toss.
  • Give the mushrooms a shot of cooking spray and grind fresh pepper over the top.
  • Bake in center of oven for 10 minutes.
  • Remove from oven but do not stir just sprinkle with the parmesan cheese and bake an additional 5-6 minutes till the cheese is melted.
  • Enjoy!

ROSEMARY-PARMESAN POPCORN



Rosemary-Parmesan Popcorn image

Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. -Dan Kelmenson, West Bloomfield, Michigan

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 10 cups.

Number Of Ingredients 6

1/4 cup fresh rosemary leaves
10 cups popped popcorn
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside., Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.

Nutrition Facts : Calories 113 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 290mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED PARMESAN ROSEMARY POTATOES



Roasted Parmesan Rosemary Potatoes image

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Provided by I Love Troy

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 5

1 ½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
  • Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g

LEMON ROSEMARY CHEX® MIX



Lemon Rosemary Chex® Mix image

Chex® Party Mix Contest Recipe 2009! Cheesy crackers, crunchy nuts and a mix of citrus and herbs make this crunchy cereal mix a delicious nibble.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 16

Number Of Ingredients 10

1/4 cup butter
2 tablespoons fresh rosemary leaves, minced
1 tablespoon lemon zest
1 teaspoon garlic powder
1 teaspoon salt
2 cups Corn Chex™ cereal
2 cups Wheat Chex™ cereal
2 cups Rice Chex™ cereal
1 cup raw almonds
1 cup Parmesan-flavored crackers (not fish-shaped)

Steps:

  • In large microwavable bowl, microwave butter on High about 40 seconds or until melted. Stir in rosemary, lemon zest, garlic powder and salt. Add cereals, almonds and crackers; mix well.
  • Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on cookie sheet to cool. Store in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

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