Zesty Texas Snack Mix

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 Chex cereal (your favorite)
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, Chex, 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.

Fiesta Snack Mix



2 cups corn Chips

2 cups oyster crackers

2 cups small pretzels

2 cups peanuts

2 cups pumpkin seeds

2 cups multi grain Cheerios

1/2 cup melted margarine

1/4 cup light brown sugar

2 tsp. Worcestershire sauce

1 tsp. garlic powder

2 tsp. Louisiana hot sauce

1 cup pecans



Preheat oven to 300°. Combine corn chips, oyster crackers, pretzels, cheerios, pumpkin seeds, pecans, & peanuts in a large deep roasting pan. In a separate pan, combine margarine, Worcestershire sauce, sugar, garlic powder, hot sauce. Heat until margarine is melted. Pour over chips mixture & mix well. Place in the preheated oven & bake for approximately 45 minutes. Stir frequently to cook evenly.

Butterscotch Crunch



1 (6-ounce) package butterscotch pieces

1 (6-ounce) package semisweet chocolate pieces

1 (3-ounce) can chow mein noodles

1 cup salted cashews

1 cup miniature marshmallows



In medium saucepan, melt butterscotch and chocolate

peices over low heat, stirring occasionally. Remove

from heat. Stir in chow mein noodles, cashews and

marshmallows. Drop by spoonfuls onto waxed paper.

Chill until firm.



Makes 3-1/2 dozen.

Hawaiian Crunch



Serving Size: 10



3 cups honey graham cereal

1 cup salted peanuts

1 cup raisins

1 cup dried banana chips

2 tablespoons margarine or butter

2 tablespoons honey

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 cups popped popcorn

1 cup flaked coconut



Heat oven to 300. Mix cereal, peanuts, raisins and banana chips in

jelly-roll pan. Heat margarine and honey in saucepan over low heat

until margarine melts. Stir in cinnamon and salt. Pour over cereal

mix. Toss until evenly coated. Bake 10 minutes, stirring once. Stir

in popcorn and coconut. Sprinkle with additional salt if desired.

Store in airtight container.



Makes 10 cups.

Party Mix
 
6 Cups Rice Chex
6 Cups Cheerios
2 Cups pretzels (either stick broken or small ones)
16 oz white candy coating (almond bark)
2 can cashews or peanuts-which ever you prefer
1 package M&M's

Microwave white candy coating just until melted (watch
carefully).
Mix cereals, pretzels and nuts. Pour candy coating over the
mixture and stir until all are covered with the coating.
Add M&M's last to prevent them from melting. Pour out on
wax paper to cool.
Break into pieces and pack in air tight container.

Sweet and Spicy Snack Mix



2 cans (15 ounces each) garbanzos, rinsed, drained and patted dry

2 cups Wheat Chex cereal

1 cup dried pineapple chunks

1 cup raisins

2 tablespoons honey

2 tablespoons reduced-sodium Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon chili powder



Preheat the oven to 350 F. Lightly coat a 15 1/2-inch-by-<WBR>10 1/2-inch

baking sheet with butter-flavored cooking spray.



Generously spray a heavy skillet with butter-flavored cooking spray.

Add garbanzos to the skillet and cook over medium heat, stirring

frequently until the beans begin to brown, about 10 minutes.



Transfer garbanzos to the prepared baking sheet. Spray the beans

lightly with cooking spray. Bake, stirring frequently, until the

beans are crisp, about 20 minutes.



Lightly coat a roasting pan with butter-flavored cooking spray.

Measure the cereal, pineapple and raisins into the pan. Add roasted

garbanzos. Stir to mix evenly.



In a large glass measuring cup combine honey, Worcestershire sauce

and spices. Stir to mix evenly. Pour the mixture over the snack mix

and toss gently. Spray mixture again with cooking spray. Bake for

about 10 to 15 minutes, stirring occasionally to keep the mixture

from burning. Remove from oven and let cool. Store in an airtight

container.

Prep Time:15 min

Start to Finish:15 min

Makes:18 servings (1/2 cup each)

Ingredients:
9 cups Chex® cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips,
peanut butter and butter. Microwave uncovered on High 1 minute;
stir. Microwave about 30 seconds longer or until mixture can be
stirred smooth. Stir in vanilla. Pour mixture over cereal,
stirring until evenly coated. Pour into 2-gallon resealable
food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread
on waxed paper to cool. Store in airtight container in
refrigerator.

Stove-Top Directions: Into large bowl, measure cereal; set
aside. In 1-quart saucepan, heat chocolate chips, peanut butter
and butter over low heat, stirring frequently, until melted.
Remove from heat; stir in vanilla. Pour mixture over cereal,
stirring until evenly coated. Pour into 2-gallon resealable
food-storage plastic bag. Add powdered sugar. Seal bag; shake
until well coated. Spread on waxed paper to cool. Store in
airtight container in refrigerator.
High Altitude (3500-6500 ft): No change.

Hot and Spicy Chex Party Mix

1/4 cup butter or margarine
1 1/4 tablespoons seasoned salt
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce (your choice of what kind depending on how
hot you want to make it )
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers

Heat oven to 250 F. Melt butter in large roasting pan in oven. Stir in
seasoned salt, Worcestershire sauce and hot sauce. Gradually stir in
remaining ingredients until evenly coated. Bake 1 hour, stirring every
15 minutes. Spread on paper towels to cool, about 1 hour. Store in
airtight container.

Cheese Ball Snack Mix

From Taste of Home



"Folks love the zippy burst of flavor in every bite of this snack mix,"

notes Mary Detweiler of West Farmington, Ohio.



INGREDIENTS

1-1/2 cups salted cashews



1 cup crisp cheese ball snacks



1 cup corn Chex



1 cup rice Chex



1 cup miniature pretzels



1 cup chow mein noodles



1/2 cup butter, melted



1 tablespoon soy sauce



1 teaspoon Worcestershire sauce



1/2 teaspoon seasoned salt



1/4 teaspoon chili powder



1/4 teaspoon hot pepper sauce



SERVINGS 8

CATEGORY

Appetizer

METHOD Baked

PREP 10 min.

COOK 60 min.

TOTAL 70 min.



DIRECTIONS

In a bowl, combine the cashews, cheese balls, cereal, pretzels and chow

mein noodles. In another bowl, combine the remaining ingredients. Pour

over cereal mixture and toss to coat.

Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at

250° for 1 hour, stirring every 15 minutes. Yield: about 6 cups.

*Editor's Note: This recipe was tested with planter's Cheeze Balls.

Candy Crunch



4 cups pretzel sticks -- or pretzel twists (half of a

15-ounce bag)

1 14-ounce can sweetened condensed milk

2 12-ounce bags white baking pieces

1 cup dried fruit -- such as dried cranberries,

raisins or mixed dried fruit bits



Line a 15 x 10-inch baking pan with foil. Place

pretzels in large bowl. In a large saucepan, over

medium-low heat, heat sweetened condensed milk until

warm, about 5 minutes.



Remove from heat and immediately stir in white baking

pieces until melted. Pour over pretzels, stirring to

coat.



Immediately spread mixture into prepared pan. Sprinkle

with dried fruit; press down lightly with back of

spoon.



Chill 1 to 2 hours or until set. Break into chunks.

Store loosely covered at room temperature.

Caramel Crispix



Bring to a roiling boil:

 

1 stick butter

1 cup brown sugar

3 tbsp Karo light syrup



In a heat proof bowl, add:

6 cups Crispix cereal

2 cups small pretzels

1 1/2 cups nuts



Pour caramel mixture over ceral. Stir well. Put on jelly roll pan. Bake at 275 degrees F for 20 minutes. Stir midway through. Cool on pan a few minutes then place on paper bag to finish cooling. Place in airtight container.