Orange Cranberry Snack Mix Food

CRANBERRY-ORANGE CHEX™ MIX

Steps:

• Heat oven to 300°F. In large bowl, mix cereals and almonds.
• In microwavable measuring cup, mix butter, brown sugar and juice concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Pour into ungreased large roasting pan.
• Bake uncovered 30 minutes, stirring after 15 minutes. Stir in cranberries. Cool completely, about 15 minutes. Store in airtight container.

CRANBERRY POPCORN DELUXE

Steps:

• In a shallow roasting pan, combine the popcorn, cranberries, almonds and pecans. , In a small saucepan, combine the honey, butter and syrup. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in extract. Drizzle over popcorn mixture and toss to coat., Bake at 325° for 15 minutes, stirring every 5 minutes. Cool on a wire rack, stirring occasionally. Store in an airtight container.

CRANBERRY-ORANGE SNACK MIX

Steps:

• Preheat Oven to 250 degrees.
• In a large bowl, combine cereals, pretzels, and almonds.
• In a small bowl, combine brown sugar and spices. Stir in melted butter and orange concentrate.
• Pour sugar/butter mixture over cereal mixture and stir to coat evenly.
• Pour mixture into a greased 13" x 9" baking pan and spread into an even layer.
• Cook for 50 minutes, stirring every 10 minutes.
• Remove from oven and stir in dried Cranberries.
• Cool completely.
• Store in an airtight conatiner.

CRANBERRY-ORANGE SNACK MIX

Steps:

• Preheat oven to 250*F. Spray a 13 x 9 baking pan with non-stick cooking spray.
• Combine cereal squares, pretzels, and almonds in large bowl; set aside.
• Melt butter in medium microwavable bowl on High for 45 to 60 seconds. Stir in orange juice concentrate, brown sugar, cinnamon, ginger, and nutmeg until blended. Pour over cereal mixture; stir well to coat. Place in prepared pan and spread to one layer.
• Bake 50 minutes, stirring every 10 minutes. THE OATMEAL SQUARES WILL SEEM LIKE THEY'RE NOT DONE, BUT THEY WILL CRISP UP AFTER THEY'RE OUT OF THE OVEN. Stir in cranberries. Let cool in pan on wire rack, leaving uncovered until mixture is crisp. Store in airtight container or resealable plastic food storage bag.

GLUTEN-FREE CRANBERRY-ORANGE CHEX™ PARTY MIX

Steps:

• Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereals and almonds.
• In small microwavable bowl, microwave butter uncovered on High 20 to 40 seconds or until melted. Stir in sugar; microwave 30 to 60 seconds or until sugar is dissolved. Stir in orange peel and ginger. Pour onto cereal and almond mixture, mixing thoroughly to coat.
• Microwave uncovered on High 4 to 6 minutes, stirring after every minute, until well coated and glazed. Spread on cookie sheet; cool completely, about 15 minutes.
• Carefully separate cereal pieces; stir in cranberries. Transfer to large serving bowl.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400°F. Line a sheet pan with parchment or silicone mat.
• In the bowl of an electric mixer or food processor, combine the flour, sugar, baking powder and salt. Add the butter and, with the mixer on low speed (or the food processor on "pulse"), mix the butter into the flour until the butter is the size of peas. If you don't have a stand mixer or a food processor, you can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour by hand with a pastry cutter or with two knives.
• In a large measuring cup or small bowl, whisk together ⅔ cup of cream, egg and orange zest. Gradually add the wet ingredients to the dry ingredients and stir, mix or pulse just until blended. Do not over-mix. The dough should be damp and should hold together when pinched. If it's too dry, add a little bit more cream (up to 1 cup may be necessary). If it's too wet, sprinkle in a little bit of extra flour. Gently fold in the cranberries.
• Dump the dough onto a very well-floured surface and knead it lightly and quickly just a few times. It helps to put flour on your hands to prevent sticking. Pat the dough into a circle that's 1-inch thick. Using a pizza cutter or knife that is sprayed with cooking spray before each slice, cut the circle into 8 wedges.
• Transfer the dough to the prepared baking sheet, leaving 2 inches between each scone.
• Cover loosely with plastic wrap and chill in the refrigerator for 15 minutes.
• Remove the cover, brush the tops of the scones with a little bit of cream, and bake for 20-25 minutes (or until the tops are lightly browned and the insides are fully baked). Remove from the oven and cool for a few minutes while you prepare the glaze.

CRANBERRY ORANGE BAKED OATMEAL

Steps:

• Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
• In a large bowl, mix together the oats, baking powder, cinnamon, ginger and salt.
• Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.
• Carefully pour oatmeal mixture into the prepared baking dish. Bake for 50-60 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for about 10 minutes while you make glaze.
• Make the glaze by combining Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if needed to thin. You want to be able to drizzle the glaze over the baked oatmeal.
• Drizzle glaze over baked oatmeal, cut into 6 slices and serve.
• Store in the refrigerator in an airtight container for up to 5 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.