Cornucopia Chex Mix Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
• Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
• Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
• Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
• Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

Steps:

• Mix flour and salt thoroughly in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives. Beat 2 eggs and 1/3 cup cold water; add to flour mixture. Mix with fork until flour is moistened (1 to 2 tablespoons water can be added if necessary). Gather pastry into a ball; divide into fourths. Keep pastry wrapped until ready to use.
• To make mold for cornucopia, loosely crumple squares of aluminum foil into balls. Stack balls in center of 20-inch sheet of foil; bring ends up, wrapping tightly. Press into shape of cornucopia, about 10 inches long and 5 inches high at opening. Spray mold generously with cooking spray.
• To make base of cornucopia, roll one-fourth of pastry on floured cloth-covered surface with floured rolling pin into triangle shape about 1 inch larger than base of foil mold. Transfer to ungreased cookie sheet. Place foil mold on pastry base.
• To make cornucopia, roll one-fourth of pastry into an oval, about 15x10 inches. Cut pastry oval lengthwise into 1-inch strips, using scalloped pastry cutter. Mix 1 egg and 2 teaspoons cold water. Brush 1 short strip with egg mixture; place strip, egg mixture side out, around tip of mold, forming a point. Starting with shorter strips, brush one at a time with egg mixture and carefully drape over mold, egg mixture side out, overlapping preceding strip 1/4 inch and allowing excess pastry to lie on base. Roll and cut additional one-fourth of pastry into oval, 15x10 inches. Using longer strips, continue until mold is completely covered (do not trim any excess pastry at this point). Do not cover opening with pastry. Be sure all strips are pressed securely onto preceding strips and that there are no gaps.
• Divide remaining one-fourth pastry into 3 parts. Divide 1 part in half; roll 1 half into rope, about 24 inches long and 1/4 inch thick. Flatten rope with rolling pin to about 1/2-inch-wide strip. Cut strip lengthwise in half, using sharp knife. Twist halves together gently and loosely into braid. Brush outer edge of opening of cornucopia with egg mixture. Place braid around opening; pinch ends to secure. Brush braid with egg mixture. Make additional braid with remaining half of 1 part dough. Brush egg mixture around base of cornucopia over the overhanging strips. Place braid around base, pinching ends to secure. Trim any excess pastry showing under braid; discard trimmings. Brush braid with egg mixture.
• To decorate cornucopia, shape 1 part of remaining pastry into vines and grapes; roll and cut remaining 1 part pastry into leaves. Attach to cornucopia, using egg mixture. Brush entire cornucopia with egg mixture. Cornucopia can be covered and refrigerated at this point up to 24 hours, or wrapped carefully and tightly and frozen up to 1 month.
• Heat oven to 425°F. Bake about 10 minutes or until set; remove from oven. Brush with milk; sprinkle generously with sugar. Reduce oven temperature to 350°F. Bake 20 to 25 minutes longer or until golden brown. (If necessary, cover tip and front edge with aluminum foil to prevent excessive browning.) Cool on cookie sheet 5 minutes; loosen with large metal spatula and carefully slide onto wire rack. Cool at least 40 minutes. Carefully remove foil from cornucopia. Cover loosely and store in cool, dry place (do not refrigerate).

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Melt butter, Worcestershire, garlic salt, and celery salt over low heat in a medium saucepan until butter has dissolved, 3 to 5 minutes.
• Combine rice cereal, wheat cereal, corn cereal, oat cereal, mixed nuts, and pretzel sticks in a large mixing bowl. Pour butter mixture over and gently stir to coat all of the pieces. Transfer mixture to a large roasting pan.
• Bake in the preheated oven until golden, about 2 hours, stirring gently every 15 minutes.
• Remove from the oven and let cool completely, about 1 hour. Store in airtight containers.

Steps: