Goldfish Bowl Bites

2 (6 ounce) bags plain Goldfish? crackers
1 (6 ounce) bag cheddar Goldfish? crackers
1 (6 ounce) bag pretzel Goldfish? crackers
1 cup pecan halves
1/2 cup butter or margarine, melted
1 teaspoon Worcestershire sauce
1 envelope ranch-style salad dressing mix

Preheat oven to 250 degrees F.

Combine crackers and pecans in large shallow roasting pan. Combine melted butter, Worcestershire and salad dressing mix. Pour over crackers; gently stir to coat. Bake 50 minutes, stirring every 15 minutes.

Spread out on wax paper to cool.

Fritos?

1 cup yellow or white cornmeal,
    stone ground, if possible
1 cup boiling water
4 tablespoons butter, melted
1/2 teaspoon salt
Vegetable oil (for frying )

Stir cornmeal gradually into the water, and when perfectly smooth, add butter and salt. Spread dough evenly on an inverted buttered 14 x 9-inch baking pan no more than 1/8 inch thick, and bake at 350 degrees F for about 30 minutes. 

Immediately cut into strips about 1/2 inch x 3 inches and remove them carefully to a rack with a spatula.

Heat vegetable oil 2 inches deep in a wok or skillet until hot but not smoking. Add strips, a few at a time, and cook until crisp. Remove with slotted spoon and drain on paper towels. Salt to taste.

Taco Crackers

3 (10 ounce) packages oyster crackers
3/4 cup vegetable oil
1 envelope taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon chili powder

Place crackers in a large roasting pan. Drizzle with oil.

Combine seasoning, sprinkle over crackers and toss to coat. Bake at 350 degrees for 15 to 20 minutes or until golden brown, stirring once.

"Rad" Roasted Peanuts

Shared by Clarke Trevett with recipegoldmine.com

My "Rad" Roasted Peanuts are a well browned to dark/very dark roasted peanut, and enhanced with an infusion of roasted whole coffee beans. They are roasted in small batches in a Black & Decker Dine In model toaster oven. Roasting time to bring out the oil of the peanut, the whole coffee beans, and the small cavity of the toaster oven, is what gives these peanuts a flavor punch (who needs all that salt) you won’t find in any store bought roasted peanuts.

Preheat toaster oven to 300 degrees F. Line the bottom of a shallow baking pan with some aluminum foil and lay down a bed (about 2/3 to 1 cup) of whole roasted coffee beans, preferably a Columbian supremo or a French roast. Place in-the-shell raw peanuts, about 3 good handsful, over the coffee beans. Place in toaster oven. Cook about 35 minutes, removing and tossing peanuts and beans around once, midway through the roasting process. Remove from oven and let cool for about ten minutes before attempting to eat. Store uneaten peanuts, along with some of the coffee beans in an airtight lidded container.

Be sure to enjoy a few, if you can control yourself, peanuts while they are still warm. Mmm…Mmm…GOOD!

Awesome Energy Bars

1/2 cup peanut butter
1/4 cup margarine
1 bag miniature marshmallows
2 1/2 cups Cheerios
1 1/2 cups Rice Krispies
1/2 cup raisins
1/2 cup peanuts
1/2 cup chocolate chips

Melt peanut butter, margarine and marshmallows over double boiler.

Place cereals, raisins, peanuts in large bowl. Stir in peanut butter mixture and mix all together. Press into a buttered 13 x 9-inch red pan. Cut into bars, then cool.

Trail Mix Bars

Posted by valgal at recipegoldmine.com 8:22:20am 6/9/03

My kids love these!

1/2 cup margarine
3/4 cup peanut butter
1 (250g) package marshmallows
4 to 5 cups plain cereal (honeycomb, alphabits, Rice Krispies, etc.)
1/4 to 1/2 cup each coconut, raisins, nuts (peanuts), sunflower seeds
    (shelled), dried fruit (banana chips), craisins, chocolate chips *

* Use your own combo.

Melt margarine and peanut butter until smooth; add marshmallows, stirring until smooth. Stir in cereal and combination of goodies. Press into greased pan. Refrigerate for 1 hour.

Store in an airtight container.

Margarita Chex Fiesta Mix

1/2 cup margarine or butter (see note)
2 tablespoons tequila or lime juice
2 teaspoons seasoned salt
1/4 teaspoon ground red pepper (cayenne)
2 envelopes (from 3.3-ounce package) instant margarita mix (dry)
4 cups Corn Chex cereal
3 cups Rice Chex cereal
2 cups Wheat Chex cereal
1 cup mixed nuts
1 cup pretzel twists
1 cup dried cranberries

Heat oven to 250 degrees F.

Melt margarine in large roasting pan in oven. Stir in tequila, seasoned salt, red pepper and margarita mix. Stir in cereals, nuts and pretzels until evenly coated. Bake 1 hour, stirring every 15 minutes.

Stir in dried cranberries. Spread on paper towels to cool. Store in airtight container.

Makes 10 cups.

NOTE: If using margarine spread, use only stick variety that has more than 65 percent vegetable oil.