CORNUCOPIA CHEX MIX
What better way to represent the corn fields of Iowa than this snack mix made with different kinds of corn? Ready in just 15 minutes, it's perfect for a picnic or party.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- In large microwavable bowl, mix cereal, snacks, popcorn and corn kernel nuts.
- In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in cheese and pepper blend until evenly coated.
- Microwave uncovered on High 4 minutes, stirring every minute. Spread on waxed paper or foil to cool. Store in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g
THANKSGIVING CORNUCOPIA
Make and share this Thanksgiving Cornucopia recipe from Food.com.
Provided by paulamatt
Categories Very Low Carbs
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
- Tear off a 30"x 18" sheet of heavy duty aluminum foil.
- Fold in 1/2 to 18"x 15".
- Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" 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.
- Open and unroll first can of breadstick dough on work surface.
- Seperate breadsticks.
- Begin by wraping 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 45 minutes in preheated oven or until bread is a rich brown.
- (If parts start to darken too much, cover them with poeces 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.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
- If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
CORNUCOPIA SNACKS
These are great for a children's Thanksgiving feast--and the children can help make them! They will satisfy your salty-sweet craving. To retain their crunchiness, assemble them the same day that you plan on serving them. *Please adapt measurements to suit how many you want to serve.
Provided by sassykat1213
Categories Lunch/Snacks
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Slightly over-stuff each Bugle with white icing.
- Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing).
- The result should look like a miniature cornucopia of fruit! :).
- Make a bunch, because they will disappear quickly!
Nutrition Facts : Calories 9.8, Fat 0.1, Sodium 16.2, Carbohydrate 2.2, Fiber 0.1, Sugar 1.1, Protein 0.1
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