Chex Mix

3 Tblsp earth balance vegan butter
1/2 tsp salt
2 tsp lemon juice
4 tsp Worcestershire sauce
3 1/2 cups rice chex
3 1/2 cups corn chex
1 cup roasted mixed nuts
1 cup gluten free pretzels

Preheat oven to 350. In 15x10x2" baking pan melt butter in oven. Remove and stir in salt, lemon juice and Worcestershire sauce. Gradually add chex, nuts, and pretzels. Stir until all pieces are evenly coated. Bake 20 minutes, stirring after 10 minutes. Spread on paper towels to cool. Store in airtight container.

Trail Mix

1 cup large flaked unsweetened coconut, toasted
1/2 cup toasted almonds, sliced or slivered
1/2 cup Enjoy life semi-sweet mini chocolate chips
1/2 cup toasted peanuts
1/2 cup toasted pecan halves
1/2 cup toasted pumpkin seeds
1/2 cup toasted sunflower seeds
1/2 cup toasted walnut halves
2 cups unsweetened puffed millet or puffed rice or rice krispies

Toss all the ingredients together in a bowl. Store in airtight container at room temperature up to 2 weeks.

Makes about 6 1/2 cups. Serving size 1/4 cup

Toasted Nuts:  Preheat oven to 350. Spread the nuts, one kind at a time, in a single layer on a rimmed baking sheet. Bake just until starting to color and you begin to smell their aroma, anywhere from 5 to 10 minutes, depending on the type and amount of nut and whether they were at room temperature. Allow to cool on the pan, and then they are ready to use.

Popcorn Chex Mix

8 cups rice chex
Half a pot of popcorn
2-3 Tblsp oil
2 tsp chili powder
1-2 tsp garlic powder
1/3 cup parmesan
1/4 c peanuts

Mix it all together and spread on a cookie sheet. Bake at 350 for about 10-15 minutes, stirring once.