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Holly's Holiday Countdown: December 10th

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BATON ROUGE- News 2's John Pastorek put on his Christmas sweater and jumped back in the kitchen with Holly Clegg this week to whip up a savory sweet that's hard to beat. Holly's Holiday Snack Mix is the perfect appetizer to put out while your guests are waiting for their main course.

Check out the video to find out more about this week's holiday recipe and be sure to watch 2une In next week for another Holly Clegg holiday segment.

Holly's Snack Mix

Makes 20 (1/2-cup) servings

3 tablespoons sesame oil
3 tablespoons honey
1 tablespoon low sodium soy sauce
1 teaspoon garlic powder
4 cups honey-nut toasted rice and corn cereal squares
6 cups mini-pretzels
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces

Directions:
1. Preheat oven 250°F. Line baking pan with foil.
2. In small bowl, whisk together sesame oil, honey, soy sauce,
and garlic powder.
3. On prepared pan, combine cereal squares, pretzels, and peanuts. Add oil mixture and toss with cereal mixture. Bake 25 minutes, stirring once.
4. Turn off oven and remain in oven 1 hour to continue crisping. Cool completely and toss with chocolate candies. Store in an airtight container.

Nutritional information per serving: Calories 205, Calories from Fat 36%, Fat 8g, Saturated Fat 2g, Cholesterol 1mg, Sodium 357mg, Carbohydrate 29g, Dietary Fiber 1g, Protein 4g, Diabetic Exchanges: 2 starch, 1 fat

TERRIFIC TIP: Use seasonal chocolate candies for the different holidays.
Leave out the chocolate candies and add dried cranberries, if desired. Or, the mixture can be made without either.

Nutrition Nugget: Fortified cereals actually provide a host of nutrients including calcium, iron, fiber, folic acid, and vitamins C, B, and A.

Cranberry Nut Oatmeal Bread: This festive sweet and tart oatmeal grainy bread uses the whole bag of cranberries. A great treat that freezes well and is perfect to bring to that special teacher, neighbor, and loved ones this holiday season!

Makes 16 slices

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup old-fashioned oatmeal
1/2 cup honey
1/2 cup light brown sugar
1/3 cup canola oil
2 eggs
1/2 cup skim milk
1 teaspoon vanilla extract
1 (12-ounce) package fresh cranberries, chopped
2/3 cup chopped pecans

Directions:
1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
2. In bowl, stir together flour, baking powder, baking soda, cinnamon and oatmeal.
3. In large bowl, mix together honey, brown sugar, oil, eggs, milk and vanilla. Stir in flour mixture until moistened. Stir in cranberries and pecans.
4. Pour batter into prepared pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.

Nutritional info per serving: Calories 244, Calories from Fat 33%, Fat 9g, Saturated Fat 1g, Cholesterol 23mg, Sodium 119mg, Carbohydrates 37g, Dietary Fiber 2g, Total Sugars 17g, Protein 5g, Dietary Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 1/2 fat

TERRIFIC TIP: Cranberries freeze up to one year so stock up on fresh cranberries while they are plentiful during the holiday season.

If you plan to purchase any of Holly Clegg's cookbooks use the shopping code WBRZ25 for 25% off.

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