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“This snack mix is delicious!” What an easy after-school or work treat. Pack up a few individual baggies and toss them into lunch bags as needed. Edie DeSpain - Logan, Utah
This recipe is:
Quick
Nutritional Facts 2/3 cup equals 123 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 277 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Parmesan Munch Mix in Simple & Delicious March/April 2010, p44
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Reviewed on Dec. 10, 2011 by scrapo
Forgot how much I love fresh made popcorn on the stove! Most of the popcorn made it into the recipe LOL. I also added dry roasted peanuts. YuM!
Reviewed on Mar. 05, 2011 by Reeces
This is wonderful snack mix. I made it for movie night with the grandkids. Since the grandkids are only 4 & 5 we used the colored goldfish. They thought it was great fun to make as well as eat. My family is not a fan of pretzels so I substituted Bugels for the pretzels & since I only had 3 cups of Cheerios left I added a cup of garlic toasted rye cracker chips. Excellent! I was also just a little short of onion salt so next time I'm sure it will be better with the whole amount of onion salt. For those who are concerned about salt & fat & carbs...... It is a snack mix so eat in moderation & enjoy!
Reviewed on Mar. 03, 2011 by shellysavon
My daughter loves snack and trail mixes and I totally agree with what everyone else has been saying. If you feel there is too much fat or sodium adjust what u use. Use low fat parm, no salt pretzels and low sodium butter
Reviewed on Mar. 02, 2011 by BECK'S
I have not tried these yet..but don't worry I will. My mom makes some like this, but she uses powdered Ranch mix, oil, dill weed. When we sever these, most ask for the recipe. These always go over very good!!
Reviewed on Mar. 02, 2011 by lauriealexsy
how about a review from someone who's actually tried it?
Reviewed on Mar. 02, 2011 by Toni51
Yep, I've become a savvy enough cook to look at most recipes and know when an adjustment needs to be made depending on our personal preferences. One glance at this one told me "too much sodium for us," but I would never rate it low because of that. I loved the concept, and appreciate the contribution. Thank you!
Reviewed on Mar. 02, 2011 by suesews
I agree with Hallie1986 any recipe can be adjusted for such things as fat and salt. Just because one person feels they can't use the recipe as is, they should not criticize it for everyone else. My mom used to say, it seems that one had green persimmons for breakfast. Green persimmons will make your mouth pucker!
Reviewed on Mar. 02, 2011 by lorettasylvia
Hello out there,I give the lady who wrote to the other lady 5 Stars. My comments to her follow:I want to say, "THANK YOU" for writing to this negative lady. I agree, "If you don't have anything nice to say about a recipe, keep your 'LOW Rating Stars' and Negative Comments to yourself."Hey, "My husband and I can't eat a lot of salt, but we can always change some of the ingredients on any recipe to make it lower in salt. " I just appreciate all the wonderful recipes that are shared on this website.However, I do appreciate those of you who give us positive tips and advice on other ingredients we can add, etc. to the Taste of Home’s recipes.Love all of you for sticking up for future recipes!Bill and Loretta SylviaFremont, CA
Hello out there,
I give the lady who wrote to the other lady 5 Stars. My comments to her follow:
I want to say, "THANK YOU" for writing to this negative lady. I agree, "If you don't have anything nice to say about a recipe, keep your 'LOW Rating Stars' and Negative Comments to yourself."
Hey, "My husband and I can't eat a lot of salt, but we can always change some of the ingredients on any recipe to make it lower in salt. " I just appreciate all the wonderful recipes that are shared on this website.
However, I do appreciate those of you who give us positive tips and advice on other ingredients we can add, etc. to the Taste of Home’s recipes.
Love all of you for sticking up for future recipes!
Bill and Loretta Sylvia
Fremont, CA
Reviewed on Mar. 02, 2011 by anneengel
I too find it difficult to endure nonproductive ratings. It is too great of a slam to the person contributing the recipe as well. We all know you too periodically make recipes that may include items higher in fat or salt - snack mixes always are higher - why are you so surprised. Please be constructive for those that appreciate the recipes for its value in entertaining and not in your personal health care plan. The point to these comments is to share any error in recipe or constructive comments or recommendations.
Reviewed on Mar. 02, 2011 by hallie1986
I get SOO tired of people griping about the nutrition facts on a recipe. You are ultimately in charge of how much fat and salt you put into your body. If you don't like how much is in a recipe, get creative. I used half the butter that was called for a half the parm. cheese to lighten it up. I also didn't include any onion salt, rather just a touch of onion powder. Instead of complaining about the recipe I adjusted it for my tastes and needs. It's a genius idea, some of you should try it.
Reviewed on Mar. 02, 2011 by oliwood
I'd never make it after reading nutrition facts
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