Recipes for "trail mix"

Place coconut in a large skillet over low heat. Heat until toasted to desired doneness, about 5 minutes. Turn heat off and let cool.

Place nuts, jerky, pumpkin seeds, cranberries, and apricots in an airtight container and shake to combine. Add cooled coconut and shake again.

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.

Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.

Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.

Mix almonds, cranberries, peanuts, and candy pieces together to make trail mix.

Mix oats, flour, brown sugar, baking soda, and salt together in a large bowl. Beat in butter, honey, egg, and vanilla extract using an electric mixer or wooden spoon until dough is thoroughly combined. Fold in trail mix.

Drop tablespoonfuls of cookie dough onto the prepared cookie sheets.

Bake in the preheated oven until edges are set and bottoms of cookies are golden brown, about 8 minutes. Cool on wire racks.

Coat an 8-inch square pan with cooking spray.

Add rice cereal, oats, almonds, walnuts, cranberries, raisins, and wheat germ to a large bowl; stir with a spoon.

Place marshmallows, honey, and corn syrup in a saucepan over medium heat. Cook and stir until melted and smooth, about 5 minutes.

Pour the melted mixture over the cereal mixture and stir until thoroughly combined. Press mixture firmly into the prepared pan. Cool until firm and set, about 30 minutes.

Cut into 9 bars and place in individual sandwich bags. Keep refrigerated if the kitchen gets too hot.

Gather the ingredients.

Mix all. Makes 4 cups.

Spray a 9x13-inch baking dish with cooking spray.

Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and chocolate chips together in a large bowl.

Stir honey and brown sugar in a saucepan, place over high heat, and bring to a boil. Stir and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla extract until smooth and well blended.

Pour the hot peanut butter mixture into the dry ingredients and stir until all dry ingredients are moistened.

Press the mixture into the prepared baking dish to make an even layer.

Let cool and cut into bars.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.

Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.

Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.

Spray an 8-inch square pan with cooking spray. Fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.

Place cranberries, apricots, pistachios and ginger in a medium bowl. Then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. Simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. Remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.

Pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. Press fudge into prepared pan. Refrigerate until cool and hard, about 1 1/2 hours.

Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.

Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.

Stir peanut butter and vanilla extract into the honey mixture until melted and combined.

Add peanut butter-honey mixture to the dry ingredients and stir well to combine.

Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.

Refrigerate for 30 minutes before cutting into bars.