Tuesday, April 5, 2016

Parmesan Garlic Crispix Croutons (GF Option)

This is a very simple recipe from my friend Loy at Grandma Loy's Kitchen. She even gave me permission to add it to my second cookbook, Love at First Bite
(There are only a few copies left...and they sell for $10 each plus $4 S & H)

She used a combo of rice and corn chex...and if you're wanting a gluten free version, use those cereals (or just one).  I had Crispix on hand so that's what I used. 

They were perfect to top off my Homestyle creamy tomato soup (from scratch)
and side salad.  I love them for munching too. 

Use assorted seasonings...Italian, onion powder, taco seasoning or ranch...
be creative and use your family's favorite.** 

This recipe is quick and easy so don't delay making it and enjoy your
own croutons soon. YUUUMMMM!



Parmesan Garlic Crispix Croutons

5 c. Crispix cereal (or Corn or Rice Chex for Gluten Free - or a mix of the two)
1/4 c. butter
1 t. garlic powder (or half garlic/half something else)
**(see above for seasoning options) 
3 T. grated 100% Parmesan cheese (from shakeable container)

 Preheat oven to 325. Place cereal in large bowl. Melt butter in microwave or on stove top.  Stir in garlic powder (and/or seasonings) until well blended. Drizzle butter mixture over cereal.  Toss until cereal is well coated.  Sprinkle parmesan over cereal and toss again until well coated. Pour cereal onto a baking sheet or jelly roll pan.  Bake 10 to 15 minutes, stirring every 5 minutes.  Remove from oven and allow to cool.  Make 5 cups croutons. Use them on top of soup or salad. Store in sealed container. 

Great for snacking on too!

Linked to Full Plate Thursday
            Weekend Potluck




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