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Poppycoc 1/2 cup brown sugar, packed 1/3 cup corn syrup 1/4 cup butter 1/2 teaspoon vanilla 2 quarts popped corn 1 cup pecans, or mixture of pecans, almonds, peanuts Preheat oven to 300F. Spray a large cookie sheet with Pam. Pop corn & turn into large bowl with the nuts. Stir. Put sugar, syrup, butter & vanilla in saucepan & bring to boil over medium heat. Boil approx. 2 minutes or until golden & frothy, stirring continually. Pour over popped corn & nuts. Stir until evenly coated. Spread onto cookie sheet. Bake in oven for 15 minutes, stirring once halfway through. Remove from oven & stir periodically until cooled. Store in airtight container. |
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Nacho Popcorn
Ingredients:
1 tsp paprika
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 cup melted butter
10 cups freshly popped popcorn
1/3 cup grated Parmesan cheese
In a small bowl, stir paprika, chili powder, and cumin into
melted butter. Gently toss butter mixture with popcorn,
coating evenly. Sprinkle with Parmesan cheese and toss
until coated. Makes 10 cups. |
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Marshmallow Popcorn Balls
Ingredients:
5 cups popcorn, popped
1/2 cup mini chocolate chips, toffee chips or mini M&Ms
1/3 cups peanuts
2 tablespoons margarine --softened
3 cups miniature marshmallows
In a prepared mixing bowl, combine popcorn, candy coated
pieces, and peanuts. Place margarine and marshmallows
in a 4-cup microwave-safe measuring cup. Microwave on
high for 2 minutes or until melted and smooth, stirring once
halfway through cooking. Pour over popcorn mixture; stir
quickly to coat. With buttered hands, quickly shape mixture
into balls. Place on waxed paper. Let stand for 1 hour.
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Honey Crispies
Ingredients:
1/2 cup powdered sugar
1/2 cup honey
1/2 cup peanut butter
1 1/2 cups crispy rice cereal
1/2 cup raisins
1/2 cup multi-colored sprinkles
Place a piece of waxed paper on a cookie
sheet. Combine powdered sugar, honey
and peanut butter in a bowl and mix well.
Stir in cereal and raisins. Using hands,
shape mixture into 1 inch balls. Roll balls
in sprinkles and place on cookie sheet.
Refrigerate for 1 hour. Store in a covered
container. Makes about 30.
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Bugs and Dirt
You will need:
Chocolate Graham Crackers
Chocolate Sprinkles-Ants
Gummy Worms
Raisins-Beetles
Crush the graham crackers with a rolling pin. Place into
a bowl then add the ants, beetles and worms to the "dirt".
Place the bowl in the middle of the table with a clean sand
shovel and let each child scoop up a cup of dirt and bugs.
You can let them eat with their hands or spoons. This is
also great for outside at the picnic table, using small paper
cups or plastic bags for their treats. The real backyard
critters will help clean up the mess on the grass!
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Goldfish and Friends
Ingredients:
3/4 cup Corn Chex
11/2 cups goldfish crackers
3/4 cup Cheerios
1/2 cup Graham Cracker Teddy Bears
3/4 pretzel nuggets
11/2 tbsp. soy sauce (regular or light)
2 tsp. Dijon mustard
1 tsp. garlic powder
1 tsp. onion powder
Lightly spray a 10x15x1 inch baking sheet with cooking spray.
In a large bowl, combine all snack ingredients except soy, mustard
and spices. In a small bowl combine soy sauce, mustard, garlic
powder, and onion powder until blended. Pour sauce over cereal
mixture; spread into prepared pan. Bake in preheated 350 oven 5
minutes. Remove mixture from oven and mix lightly. Return to oven
and bake an additional 5 minutes. Cool completely and store in an
airtight container. |
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Graham Cracker Sandwiches
Mash 1/2 cup of peanut butter and 1 large or 2
small very ripe bananas with a fork. Add 1/4
teaspoon of cinnamon and mash again. Spread
on one graham cracker square and top with the
other for a fun treat. You can also use this as
a dip with teddy bear shaped graham crackers.
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HOT PECANS
3 cups pecan halves
2 Tbs. margarine, melted
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. ground thyme
1/2 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 350 degrees. Toss all ingredients in a bowl until well coated.
Spread pecans out on an ungreased baking sheet and bake for 15 minutes or until fragrant; stir often to prevent burning. |
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BACON SNACKS 1 pound bacon, room temp Line large cooky sheet with foil Place bacon on top Combine: 1 cup brown sugar 1 tsp. cinnamon 1/2 cup ground pecans Spread over bacon; press down. Bake at 350° for 15 minutes. Transfer to waxed paper; cool and cut into strips. |
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Fruit Pizza Ingredients:
1 large pkg. refrigerated sugar cookie dough
8 oz. cream cheese, strawberry flavored, (softened,
the kind that is in the tub)
1 teaspoon vanilla
1/3 cup sugar
Assorted fruit:
strawberries, sliced
bananas sliced, dipped in lemon juice
grapes, whole
pineapple tidbits
mandarin oranges, segments
kiwi, sliced (if desired instead of bananas)
Instructions:
Slice cookie dough 1/8" thick. Arrange overlapping slices in
pizza pan
Bake 350 for 10 - 15 min.
Cool
Blend cream cheese, vanilla & sugar in small bowl.
Spread over cookies
Arrange fruit as listed
Chill until serving time
Cut into wedges
This is a fun recipe to play around with. Just use your favorite
fruits.
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Granola
6 Cups oatmeal (long-cooked type)
1 Cup wheat germ
1 Cup shredded coconut
1/2 Cup sunflower nuts
3/4 Cup cashew nuts
1/2 Cup Vegetable oil
1/2 Cup honey
1/3 C. water
1 Tbs Vanilla
1 Tbs Salt
1 Cup (or more) raisins or any dried fruit
Combine first 5 ingredients (dry mixture) in a large bowl. Combine
next five in a separate bowl. Pour over the dry mixture and stir
well. Divide on to 2 cookie sheets and bake at 325 for about 1 hour
and 15 minutes. Stir once in a while during cooking and cook until
golden brown. Cool on wax paper. Add fruit. Store in a cool dry
place |
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Root Vegetable Chips
These chips add color and flavor when used as an accompaniment to your favorite sandwich. A mandolin slicer (even the inexpensive plastic models) makes preparing this recipe easier.
Serve 10-15 chips per person
Parsnips, yams, rutabaga, turnips, or beets, peeled and very thinly sliced
Oil for frying
Salt
Heat oil to 375. Peel and thinly slice the vegetables. Place in a bowl of ice water. Remove from the water, drain, and pat dry with paper towels. Carefully place in the hot oil. Fry until just starting to brown. Drain on paper towels and lightly salt while still hot.
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Making fried tortilla strips
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those
served at the restaurant by cutting a stack of eight 6-inch
corn tortillas in half. Stack the halves on top of each
other and slice the tortillas into thin strips. Fry the
tortilla strips in 2 cups of oil preheated in a large
skillet for 3-5 minutes or until crispy. Salt lightly and
cool on paper towels to drain.
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Boiled Peanuts 5 pounds peanuts, still in shell
1 (6 ounce) package dry crab boil
1 (4 ounce) can sliced jalapeno peppers, with liquid
Place peanuts in a slow cooker. Sprinkle with dry crab boil.
Cover with water. Stir in sliced jalapeno peppers and their
liquid. Cover the slow cooker, and cook the peanuts on low 8
hours, or overnight, until peanuts float to the top of the water. |
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Kid Pizza 1 piece of toast
Ketchup
1 slice of American cheese
Garlic salt
Oregano
Directions: Spread ketchup on the toast, lay the slice
of cheese on next, then sprinkle the garlic salt & oregano
on top of the cheese, put in microwave for as long as it
takes to melt the cheese.
Kids can make this themselves. And it's really good! It
makes a great after school snack.
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Spiced Pecans 1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 pound large pecan halves
DIRECTIONS
Combine sugar, cinnamon and salt in a small bowl; set aside. In a
large mixing bowl, lightly beat the egg white. Add the pecans; stir
until well coated. Sprinkle sugar mixture over the pecans; mix well.
Spread out in a single layer on a large baking sheet. Bake at 300
degrees for 20 minutes. Remove nuts from baking sheet immediately
and spread on waxed paper to cool. Makes about 6 cups. Store in
airtight containers. |
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