6 cups popcorn
1 (5 ounce) can wide chow mein noodles
1 cup honey roasted peanuts
5 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
In large roasting pan, mix popcorn and chow mein noodles. Melt butter and sugar together, stir in vanilla and cinnamon. Pour over popcorn, toss to coat. Bake at 250 degrees for 1 hour, stirring every 20 minutes.
Add nuts. Spread on paper towels to cool. Store airtight.
Makes 11 cups.
2 tablespoons butter
1/2 teaspoon crumbled tarragon
2 teaspoons parsley flakes
1/4 teaspoon onion powder
2 cups pretzels
Microwave butter, blend in seasonings. Add pretzels to toss and coat. Heat in microwave, 1 1/2 minutes, stirring halfway through.
Yield: 20 servings
4 cups bite-size corn or rice square cereal
(such as Corn or Rice Chex)
2 cups bite-size wheat square cereal (such as Wheat Chex)
2 cups broken whole grain Melba toast
2 cups small fat-free pretzel twists
3 tablespoons butter or margarine, melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
1 1/2 cups dried tart cherries
Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix.
In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15 x 10 x 1-inch (or a 13 x 9 x 2-inch) baking pan. Bake in a preheated 300 degree F oven about 25 minutes, stirring every 7 to 8 minutes.
Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to 1 week.
NOTE: For a whole new flavor, substitute 1 tablespoon jerk blend seasoning mix for the chili powder, garlic powder, onion powder and red pepper.
18 servings
4 1/2 cups Chex cereal (corn, rice or combination)
4 cups popped popcorn
1/2 cup cashew halves or honey-roasted peanuts, if desired
1/4 cup butter or margarine
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
Mix cereal, popcorn and cashews in large microwaveable bowl; set aside.
Microwave butter, brown sugar, corn syrup and vanilla in large microwaveable bowl uncovered on HIGH for about 2 minutes, stirring with spoon after 1 minute, until mixture is boiling. Pour over cereal mixture; stir with spoon or rubber spatula until evenly coated.
Microwave for 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on wax paper to cool, stirring occasionally to break up pieces. Store in airtight container.
Pecans and cherries pack a punch!
2 cups pecan halves
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 to 1 teaspoon cayenne pepper, or to taste
1/2 teaspoon garlic powder
1/2 to 1 teaspoon seasoned salt, or to taste
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 to 2 tablespoons vegetable oil
In a medium bowl, combine pecans and cherries.
In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.
Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, 4 to 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on wax paper to cool. Store in a tightly covered container.
Yield: about 3 cups.
Great-tasting, fun-to-eat Critter Crunch is easy enough for kids to make. They can mix it up to a month ahead of time and store it in a covered container or zippered plastic bag.
1 cup animal crackers
1 cup teddy bear-shaped chocolate or honey-flavored graham crackers
1 cup miniature pretzel twists
1 cup yogurt-covered raisins
1 cup candy-coated chocolate candies
Colorful ice cream cones (optional)
Mix all ingredients except ice cream cones. Store in a covered container.
Serve snack in cones if desired.
Makes 10 servings (1/2 cup each).
3/4 cup (1 1/2 sticks) butter
1 tablespoon soy sauce
1 1/2 teaspoons garlic powder
2 teaspoons powdered ground ginger
15 cups (5 ounces) already-popped popcorn
3 1/2 cups (6 ounces) chow mein noodles
2 cups short pretzels
Preheat the oven to 250 degrees F.
Place the butter in a 2-cup microwave-safe container and cover it with a paper towel. Microwave 2 minutes, on HIGH, or until melted.
Remove the butter from the microwave and stir in the soy sauce, garlic powder and ginger.
Place the popped corn, chow mein noodles and pretzels in a large UNSCENTED trash bag. Pour the butter mixture over the popcorn mixture, and shake well to coat the mixture with butter. Pour the popcorn mixture into a large 15 x 10-inch roasting pan, or use two smaller pans. Bake the mixture, uncovered, for 30 minutes. Remove the pan from the oven, and let the mixture cool to room temperature.
Store in airtight containers, gift tins or zip-type plastic bags at room temperature for up to 1 month.
Makes about twenty 1/2 cups.
Approximate values per 1/2 cup serving: 81 calories (63 percent from fat), 6 g fat (2.5 g saturated), 9 mg cholesterol, 1 g protein, 6.6 g carbohydrates, 0.7 g dietary fiber, 139 mg sodium
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