Spicy Baked Tortilla Chips

vegetable oil spray
6 corn tortillas
1/2 teaspoon chili powder
1/4 teaspoon salt

Preheat oven to 400ºF. Lightly coat a baking sheet with oil spray.

Cut each tortilla into eight triangles and spread them on the baking sheet.

Spray tortillas lightly with oil spray, and sprinkle with chili powder and salt.

Bake until crisp and lightly toasted, about 5 minutes.

Serve warm or at room temperature.

Chips can be made a day ahead and stored in a well sealed plastic bag.

To recrisp, heat in a 350ºF oven for 5 minutes.

Spicy Pumpkin Seeds

1/4 cup oil
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon cumin powder
1/4 teaspoon cayenne pepper
2 dashes hot pepper sauce
2 cups hulled pumpkin seeds

Combine all ingredients except seeds in large skillet. Heat well, stirring to mix. Add seeds and stir to coat well. Spread in shallow pan. Bake in preheated 300ºF oven for 10 mins or until crisp. Stir occasionally. Cool.

Steve's Hot Jerky

5 pounds beef brisket
1/3 cup onion powder
2 tablespoons garlic powder
4 ounces liquid smoke flavoring
1 cup soy sauce
3/4 cup Worcestershire sauce
2 tablespoons A-1 Steak Sauce
1 tablespoon msg ("Accent")
2 teaspoons seasoned salt
1/3 cup ground black pepper
1 tablespoon fresh rosemary leaves
2 tablespoons sugar

HOT STUFF:
5 whole fresh habanero chiles with seeds
1 tablespoon dried pequin chili pepper with seeds
2 ounces hot sauce
4 tablespoons ground cayenne pepper

Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer. Cut across grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips the better your jerky will dry evenly. Mix all ingredients in blender except meat and Cayenne. Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a close container (I use a Tupperware bread box). Shake several times to mix well. Pat dry.

Place directly on oven racks that have been covered with tin foil and sprayed with Pam. Cook in pre heated oven @ 160ºF for 2-3 hours (with door closed). This kills bacteria, removes a lot of the excess moisture and melts any excess fat. Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder.

Spread in dehydrator. Set dehydrator at 145ºF. The final drying usually takes about another 6-10 hours. Do not over dry (Check every few hours). Jerky should be tuff and leathery, not brittle or hard. If you don't have a dehydrator return Jerky to 150ºF oven for 6-12 hours leaving door open a little. An alternate for the final drying would be to use a low heat smoker. Leave out the Liquid Smoke® in the Marinate.

Sticks and Stones Snack

4 cups Kix cereal
2 cups pretzel sticks
1/3 cup margarine or butter -- melted
1/4 teaspoon Worcestershire sauce
2 cups raisins

Heat oven to 300°F. Mix cereal and pretzels in an ungreased rectangular pan,13x9x2". Stir the margarine and Worcestershire sauce in a small bowl. Pour over cereal mixture, tossing until evenly coated. Bake uncovered 25 minutes, stirring occasionally. Stir in the raisins. Cool. Store in an airtight container.

Sweet and Salty Party Mix

1 (10 ounce) package mini pretzels
2 cups cheerios
8 cups Corn Chex
2 cups salted peanuts
1 pound M&M's
1 (24 ounce) package white chocolate almond bark

In large bowl, combine first five ingredients; set aside.

In a micro-safe bowl, melt bark according to package directions. Pour over cereal mixture and mix well. Spread onto waxed paper laid out on counter. Cool; break apart. Store in airtight container.

Yield 5 quarts.

Sweet Pretzel Nuggets

1 (15 to 18 ounce) package sourdough pretzel nuggets
2/3 cup vegetable oil
1/3 cup granulated sugar
1 to 2 teaspoons ground cinnamon

Place pretzels in a microwave-safe bowl.

In a small bowl, combine oil, sugar and cinnamon; pour over pretzels, then toss to coat. Microwave, uncovered, on HIGH for 2 minutes. Stir. Microwave for 3 to 4 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature.

Yields 12 to 16 servings.

Tijuana Tidbits
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.

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

Source: Ladies' Home Journal

Vanilla Crunch

1 quart popped corn
2 cups very small bow-knot pretzels
1 cup peanuts
12 ounces vanilla bark or white chocolate, chopped fine*

* One 12 ounce bag semisweet chocolate chips may be substituted.

In a large bowl, combine popcorn, pretzels and peanuts.

Place bark in a 1-quart glass measuring cup. Microwave on HIGH for 1 minute; stir. Continue to cook on HIGH for another minute; stir again. Cook on HIGH for an additional 15 seconds and pour over popcorn mixture. Stir to coat evenly. Spread mixture on a large baking sheet lined with aluminum foil. Place in refrigerator for 15 to 20 minutes, until chilled and chocolate is set.

Break into small clusters. Store in an airtight container for up to 1 week.

Makes about 2 quarts.

Vanilla Party Mix

2 packages Premiere White Nestle morsels
3 tablespoons vegetable oil
5 cups Cheerios
5 cups Rice Chex
2 cups dry roasted peanuts
10 ounces mini twist pretzels
1 (16 ounce) bag M&Ms

Melt chips and add oil.

Mix dry ingredients together in large bowl. Pour melted chip mixture over and toss until well coated. Store in airtight container in the refrigerator.

For holidays, use seasonal M&Ms.

Western Barbecue Jerky

1 Tsp salt
1/4 Tsp pepper
1/8 Tsp cayenne pepper
1 Tsp onion powder
1/2 Tsp garlic powder
3 Tbsp brown sugar
1/3 Cup red wine vinegar
1/3 Cup ketchup
1 lb. lean meat
1 tsp dry mustard

Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove excess fat.

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly.

Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation.

Oven temperature should be 140 to 160ºF for the first 8 to 10 hours. After that it may be lowered to 130ºF until dry.

Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blot the jerky with paper towels as it dries to remove beads of oil.

Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break.

Wheat Thins Crackers

1 1/4 cups whole wheat flour
1 1/2 cups white flour
1/3 cup salad oil
3/4 teaspoon salt
1 cup water

Mix flours; add liquids. Knead as little as possible.

Make a a smooth dough and roll as thin as possible onto ungreased cookie sheet (not more than 1/8 inch thick).

Score with a knife to size desired, but do not cut through. Sprinkle lightly with salt or onion salt as desired.

Bake at 350ºF until crisp and light brown (about 30-35 minutes). Remove from baking sheet and break into crackers.

White Chocolate Party Mix

1 (10 ounce) package mini pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound M&M's
2 (12 ounce) packages white chocolate chips
3 tablespoons vegetable oil

In a large bowl, combine first 5 ingredients; set aside.

In micro-safe bowl, heat white chocolate chips and oil for 2 minutes, stirring once. Microwave on HIGH for 10 seconds; stir until smooth. Be careful not to heat too long as it will ruin the chocolate. Stir well. Pour over cereal mixture and mix well. Spread onto wax paper. Cool; break apart. Store in airtight container.

Yields 5 quarts.

White Chocolate Salties

8 (2 ounce) squares vanilla candy coating
2 (3 ounce) packages salted Spanish peanuts
3 cups thin pretzel sticks

Place candy coating in top of a double boiler; bring water to a boil. Reduce heat to low; cook until coating melts. Remove from heat. Cool for 2 minutes.

Add peanuts and pretzel sticks, and stir until coated. Drop by teaspoonsful onto wax paper. Chill 20 minutes or until firm.

Makes 1 1/2 pounds.

Yogurt Snack Drops

flavored yogurt
toasted chopped nuts
dried fruit

Drop 1/2 tsp. of flavored yogurt on oiled solid sheets or plastic wrap.

If desired, sprinkle drops with chopped toasted nuts or chopped dried fruit.

Dry at 135ºF for approximately 10 hours or until chewy. Remove drops from the sheets while warm.

Chill and store in the refrigerator or freezer.