Goodies from Scratch

3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups Corn Chex® cereal
1 1/2 cups Rice Chex® cereal
1 1/2 cups Wheat Chex® cereal
1/2 cup mixed nuts
1/2 cup bite-size pretzels
1/2 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

• In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
• Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 5 minutes. Store in airtight container.
  
• Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased 13x9-inch pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
  
  

Ingredients
2 cups corn cereal squares

2 cups whole wheat cereal squares or whole wheat cereal squares with mini graham crackers

1-1/2 cups fat-free oyster crackers

1/2 cup broken sesame snack sticks

2 tablespoons butter, melted

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup bite-size fruit-flavored candy pieces


Preparation:

• Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray.
• Place cereals, oyster crackers and sesame sticks in prepared pan; mix lightly.
• Combine butter, cinnamon and nutmeg in small bowl; mix well. Drizzle evenly over cereal mixture; toss to coat.
• Bake 12 to 14 minutes or until golden brown, stirring gently after 6 minutes. Cool completely. Stir in candies.

• 6 sheets phyllo dough (14 inches x9 inches)
• 1 package( 10 ounces) frozen chopped spinach, thawed and squeezed dry.
• 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
• 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 1-1/2 cups (12 ounces) fat-free cottage cheese
• 4 eggs
• 1-1/2 teaspoon dried parsley flakes
• 3/4 teaspoon salt
• 6 egg whites
• 1-1/2 cups fat-free milk
  
  Directions:

Layer three phyllo sheets in a 13-in x 9-in x2- in baking dish coated with cooking spray; lightly spraying the top of each sheet with cooking spray.

In a large bowl, combine the spinach, cheese, 2 eggs, parsley flakes and salt; spread over phyllo dough. Top with remaining phyllo sheets. Lightly spraying the top of each sheet with cooking spray. Using a sharp knife, cut into 12 squares. Cover and chill for an hour. In a small mixing bowl, beat the egg whites, milk and remaining eggs until blended, pour over casserole. Cover and refrigerate overnight.

Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes or until a knife is inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting.

Yield: 12 servings.