| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | American | Crockpot, Snacks | 1 | Servings |
INGREDIENTS
| 3 | c | Thin pretzel sticks |
| 4 | c | Wheat chex® |
| 4 | c | Cheerios® |
| 13 | oz | Can salted peanuts |
| 1 | t | Garlic salt |
| 1 | t | Celery salt |
| 1/2 | t | Seasoned salt |
| 2 | T | Grated parmesan cheese |
| 1/4 | c | Melted butter |
INSTRUCTIONS
In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 5289
Calories From Fat: 2303
Total Fat: 271.9g
Cholesterol: 130.8mg
Sodium: 17218.1mg
Potassium: 3349mg
Carbohydrates: 623.9g
Fiber: 46.1g
Sugar: 15.4g
Protein: 140.4g