3 cups of corn chex
3 cups of rice chex
3 cups of wheat chex
1 cup of sliced almonds
1/4 cup (1/2 stick) of butter or margarine
1/4th cup of packed brown sugar
1/4 cup of orange juice concentrate
1/2 to 3/4 cup of dried cranberries

Combine the corn chex, rice chex, wheat chex, and almonds in a large bowl and mix well. Melt the butter in a saucepan over medium heat. Add the brown sugar and orange juice concentrate, stirring until smooth. Pour the butter mixture over the cereal mixture, stirring until evenly coated. Pour into a large roasting pan and bake at 300 degrees for 30-45 minutes, stirring every 15 minutes. Stir in the cranberries. Let cool. Store in air tight containers.
Makes 10 cups.
* Look for more great recipes online through our Bless this Food cookbook.

Rosalee Decker
Home & Garden Party - Home
This is the Day that the Lord has made; we shall rejoice & be glad in it