4 cups rice chex cereal
4 cups corn chex cereal
4 cups gluten free pretzels
2 packages ranch dressing mix
1/2 cup of canola oil
2 tsp dried dill weed
1 tsp garlic powder
Preheat oven to 250*. Line baking sheet with tinfoil.
Combine dressing, oil, dill weed, and garlic powder.
Cover mixture on top of cereal and pretzels, stir to coat.
Bake for 30 minutes, stirring once at 15 minutes.
Remove from oven and let cool before serving or packing into an air tight container.
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