Back to School Snacks
Honey Pecan Mix
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6 cups Chex or Crispix cereal
1 cup mini pretzels
1 cup pecans
1/3 cup margarine
3/4 cup firmly packed brown sugar
1/4 cup honey
1 tsp. vanilla
Coat a 9x13 baking pan with margarine or cooking spray, add
cereal, pretzels and pecans. Set aside.
In a large saucepan, over medium heat, combine margarine, sugar
and honey. Bring mixture to a boil, and continue to boil 5 minutes,
do not stir. Remove from heat and stir in vanilla. Pour syrup over
cereal mixture, stirring until well coated.
Bake at 250 degrees about 1 hour, stirring every 15 minutes. Let
cool on cookie sheets. Store in airtight container.
Spicy Mix
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3 tablespoons Parmesan cheese
2 tablespoons popcorn cheese seasoning
2 tablespoons chili powder
1/2 tsp. sugar
6 cups rice, corn or wheat square cereal
1 cup mini pretzels
3 tablespoons oil
Stir together Parmesan cheese, popcorn seasoning, chili powder and
sugar. Set aside. In a 2 gallon storage bag or a bowl with a sealable
top, combine cereal and pretzels. Pour oil over cereal, close container
or bag and toss gently until well coated. Add cheese mixture, close again
and mix. For an even hotter mix, add Cajun seasoning instead of chili
powder.
Peanut Butter Balls
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1 1/2 cup firmly packed brown sugar
3/4 cup flour
1/2 cup milk
1 stick butter or margarine
1 1/2 cups oatmeal
2/3 cup each peanut butter and raisins
1 tsp. vanilla extract
1/4 tsp. salt
Combine sugar, flour and milk in a large heavy
saucepan until smooth. Add butter. Bring to
boiling, stirring constantly. Boil hard 3 minutes,
continue stirring. Remove from heat and stir in
remaining ingredients. Cool to lukewarm. Shape
teaspoonfuls into 1 inch balls. You may roll in
crushed nuts, confectioners sugar or coconut.
Place on waxed paper to cool completely. Store,
covered in refrigerator, or in a cool place up to
one week.
Recipes submitted by Brenda.
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