Praline Pecan Crunch

Posted by JBic01 at recipegoldmine.com 6/28/02 5:59:39 pm

Source: Quaker Squares advertisement

1 (16 ounce) box Quaker Squares, Brown Sugar and Cinnamon
1 cup coarsely chopped pecans
1/3 cup light corn syrup
1/3 cup firmly packed brown sugar
3 tablespoons 70% vegetable oil spread
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Heat oven to 250 degrees F. Spray 13 x 9-inch pan with cooking spray.

Combine cereal and pecans in pan; set aside.

In a large microwavable bowl, combine sugar, corn syrup and spread. Stir. Microwave on HIGH for 1 minute, 30 seconds. Stir. Heat again 30 seconds, or until boiling. Stir vanilla extract and baking soda into mixture, pour over cereal, coat evenly. Bake 1 hour, stirring every 20 minutes.

Cool completely, beak into pieces. Store tightly covered.

Parmesan Pepper Cheese Crackers

Posted by bettyboop50 at recipegoldmine.com April 27, 2001

Source: Detroit News 4/19/01

Round out your meal with a great-tasting, easy-to-make cracker of pepper and Parmesan cheese. If you prefer, make these in advance. The crackers keep well in the freezer and thaw in minutes at room temperature.

2 tablespoons butter, at room temperature
1/2 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper
6 tablespoons flour
1 to 2 tablespoons milk, optional

Preheat oven to 375 degrees F.

In medium bowl, blend butter and cheese. Add pepper. Add flour, 1 tablespoon at a time. If dough doesn’t hold together, stir in milk, 1 tablespoon at a time.

Gather mixture into dough that holds together. Shape into cylinder 1-inch in diameter. Wrap in plastic wrap and chill 30 minutes.

Slice dough 1/4-inch thick. Place on ungreased baking sheet. Bake until firm, lightly browned and cooked through, about 15 minutes.

Remove from baking sheet and cool on wire rack. Makes 12 crackers.

Zesty Texas Snack Mix

Posted by MaryEllen29 at recipegoldmine.com 3/27/02 9:44:12 pm

6 tablespoons butter or margarine
1/4 cup hot red pepper sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon oregano
2 cups Fritos corn chips
2 cups Crispix cereal
2 cups Ritz Bits mini cheese crackers
2 cups Corn Nuts
1 1/2 cups pretzel goldfish
1 cup roasted pumpkin seeds
1 cup Texas pecan halves

Preheat oven to 250 degrees.

In a large shallow baking dish, melt butter. Add red pepper sauce, Worcestershire sauce, chili powder and oregano; stir.

In a large bowl, combine Fritos, Crispix, Ritz Bits, Corn Nuts, pretzel Goldfish, pumpkin seeds and pecans. Add mixture to melted butter mixture in baking dish; toss to coat thoroughly. Bake 1 hour, stirring every 10 minutes.

Cool completely, store tightly covered.

Makes 12 cups.

Tijuana Tidbits

Posted by Chyrel at recipegoldmine.com 5/15/02 10:17:43 am

Crunchy, spicy and totally addictive–this fabulous blend of tortilla chips, popcorn, cereal and nuts is the ultimate party mix. Best of all, the recipe makes a big batch – plenty for lots of lucky munchers.

Source: Ladies’ Home Journal

4 cups tortilla chips, broken into 1 1/2-inch pieces
3 cups Crispix cereal
1 bag (3 to 3.5 ounce) microwave popcorn, popped (8 to 9 cups)
1 can (12 ounce) mixed cocktail nuts
1/2 cup light corn syrup
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper, optional

Heat oven to 250 degrees F.

Combine tortilla chips, cereal, popcorn and nuts in large roasting pan.

Combine corn syrup, butter, brown sugar, chili powder, cinnamon and red pepper (if using) in small saucepan; heat to boiling. Pour over cereal mixture in pan, stirring to coat. Bake 1 hour, stirring every 20 minutes. Remove from oven and turn onto sheet of waxed paper to cool. Store in airtight container up to 2 weeks.

Makes 18 cups

Honey-Mustard Pretzel Snacks

Posted by Chyrel at recipegoldmine.com 5/15/02 10:16:28 am

1/4 cup margarine or butter
1/4 cup honey mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Several dashes bottled hot pepper sauce
10 cups small pretzels

Melt margarine or butter in a small saucepan. Remove saucepan from heat and stir in honey mustard, Worcestershire sauce, garlic powder, and hot pepper sauce. Place pretzels in a foil-lined 15 x 10 x 1-inch baking pan.

Pour mustard mixture over pretzels; toss gently to coat. Bake in a 300 degree F oven for 25 minutes, stirring every 10 minutes. Spread on foil; cool. Store in an airtight container. Makes 15 (2/3 cup) servings.

Make-Ahead Tip: Prepare, bake, and cool the pretzel snack. Store in an airtight container at room temperature up to 3 days.

Creole Snacks

3 cups corn and rice cereal squares
3 cups crispy wheat cereal squares
3 cups toasted oat O-shaped cereal
3 cups pretzel sticks
2 cups pecan halves
1/3 cup butter or margarine, melted
1/4 cup grated Parmesan cheese
1 tablespoon Creole seasoning
1/4 teaspoon garlic powder

Combine first 5 ingredients in a large roasting pan; set aside. Drizzle half of butter over cereal mixture. Combine cheese and seasonings; sprinkle half over cereal. Stir; repeat procedure with remaining butter and seasonings. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.

Makes 12 cups.

Ultimate Rice Krispies Treats

Posted by HDMarc at recipegoldmine.com 4/23/02 8:16:18 am

Source: Doug Murray, Turntable Restaurant at the Experience Music Project

Not T&T, from our local news station and looked great! Going to make for my grandkids!

1/2 of an 8 ounce bag marshmallows
2 tablespoons butter
4 cups Rice Krispies
1 1/2 pounds cream cheese
16 ounces crunchy peanut butter
1 can sweetened condensed milk
1/2 of a 12 ounce bag semi-sweet chocolate chips
2 cups heavy cream
Pinch of salt

Melt marshmallows and butter in a saucepan. Add Rice Krispies, stir well and remove from heat. Butter the bottom of a 8 1/2 x 12-inch baking pan and press until flat and smooth. Let cool to room temperature. Mix cream cheese and peanut butter until well blended and smooth. Add condensed milk, blend well and spread evenly over top of cooled Rice Krispies.

Scald heavy cream. Place chocolate chips in a stainless steel bowl with a pinch of salt. Once cream is scalded, pour over chips and stir. Once the chips are melted and have a glossy appearance, pour chocolate over the peanut butter/Rice Krispy mix. Place pan in the freezer for 30 minutes to 1 hour.

Cut into triangles and garnish with vanilla sauce, whipped cream, strawberries or chocolate pieces.

Serves 4-6.