Big Game Mix

Big Game Mix | Snackpicks - Ideas to Snack On

Big Game Snack Mix

INGREDIENTS
5 cups Kellogg's® Crispix® cereal
5 cups Sunshine® Cheez-It® Cheddar Jack crackers
1 cup small pretzel twists
1 cup whole almonds (optional)
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
1. In 17 x 11 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal, SUNSHINE CHEEZ-IT CHEDDAR JACK crackers, pretzels and almonds (if desired). Set aside.

2. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated.

3. Bake at 250°F for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container.

CHUBBY HUBBY BARS

CHUBBY HUBBY BARS

!

Cook time:	30 Min		Difficulty:	EASY
Prep time:			Serves:

INGREDIENTS

- 2 c all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 3/4 c unsalter butter or margarine (room temperature) - 1 c light brown sugar - 1/2 c granulated sugar - 2 lg eggs

- 1 Tbsp vanilla extract - 1 c semi-sweet chocolate chips - 1 1/2 c coarsely chopped pretzels - 1/4 c peanut butter chips (for top) - 1/4 c chocolate chips (for top) - 1/4 c coarsely chopped pretzels (for top)

DIRECTIONS

1.   Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.

2.   Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.

3.   Bake for about 30 minutes or until golden brown. Cool completely.

Peanut Butter and Honey Popcorn

Peanut Butter and Honey Popcorn
1/2 cup popcorn kernels
2 tablespoons canola oil
Salt to taste
1 cup granulated sugar
1 cup honey
1 cup creamy peanut butter
1 teaspoon vanilla
1 cup roasted, salted peanuts, optional
Heat oven to its lowest temperature.
Line two baking sheets with waxed paper and set aside.
In a large pot on the stove, pop popcorn, using just enough canola oil to cover the bottom of the pot, probably about 2 tablespoons. Transfer popped corn to a large oven-proof bowl. Sprinkle with salt to taste. Place the bowl of popcorn in warm oven.
In a medium saucepot, mix sugar and honey. Over medium heat, bring mixture to a boil. Once it starts to boil, set timer for 3 minutes and continue to stir as mixture bubbles. After 3 minutes, remove pot from heat. Add peanut butter and stir until melted and the mixture is smooth. Stir in vanilla.
Remove warm bowl of popcorn from oven. Pour peanut butter syrup over the popped corn and mix well until all the popcorn is coated. Add peanuts at this time, if desired.
Spread the Peanut Butter and Honey Popcorn on two waxed paper-lined baking sheets to cool. Once cool, store the popcorn in a tightly covered bowl or tin.
Tips from the cook
--For this recipe, I use the yellow kernels of unpopped corn, which pop larger than the white variety.
--The warm Peanut Butter and Honey Popcorn can be formed into balls. For each ball, use your lightly buttered hands to shape about 1 cup of popcorn mixture. Lollipop sticks can be poked into the warm balls, if desired.

Chocolate Chex® Caramel Crunch

Chocolate Chex Caremel Crunch

8	cups Chocolate Chex® cereal
3/4	cup packed brown sugar
6	tablespoons butter or margarine
3	tablespoons light corn syrup
1/4	teaspoon baking soda
1/4	cup white vanilla baking chips

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

1 Serving: Calories 170 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 170mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 18g); Protein 1g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2

Magic Milk Shake

Don't have ice cream OR milk in the house?
Whip up one of these as a cheap alternative.
The secret to this is adding the oil and cooking spray and process for a full 2 minutes.

Serves 4

1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cups sugar (or Splenda)
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes or enough ice to fill the blender 3/4 of the way.
2 Tablespoons corn oil plus 5 second squirt of non-stick cooking spray for emulsification purposes. (do not omit)

Place all ingredients in the blender except the ice and blend. Add the ice and blend on high for 2 minutes.

Variations:
Add 1 Tablespoon of instant coffee for a mocha shake
Add 1 very ripe banana for a chocolate banana shake
Add a big spoonful of peanut butter for a Chocolate Peanut Butter Shake
Add a few broken mints or candy cane in for a Chocolate mint shake.
To make vanilla shakes, omit the cocoa powder, reduce the sugar to 1/2 cup and bump up the vanilla to 1 Tablespoon.
For a french vanilla shake, add an egg or two.

hillbillyhousewife

Snack Crackers

Snack Crackers

We like using the name brand oyster crackers for this snack. The generic crackers are so thin and small and pathetic.

16 ounces plain oyster crackers
1 package dry Ranch Dressing Mix
1/2 tsp. lemon pepper
1 1/2 tsp. dill weed
1/2 tsp. garlic powder
3/4 cup salad oil

Preheat oven to 250 degrees F.

Dump the bag of crackers into a large mixing bowl.
Drizzle the oil on the crackers to coat. I must admit that I don't measure the oil and I don't think I use 3/4 of a cup, but you should use that amount for the first time you make them.
Stir to make sure oil is evenly distributed over the crackers.
Sprinkle the remaining ingredients over the crackers. Stir to combine.
You want to make sure all the dry ingredients are sticking to the crackers, not the bottom of the bowl. :)

Spread the crackers out onto a single layer onto a rimmed cookie sheet.
Bake for 15-20 minutes, until the crackers are golden brown.
Cool.
Store in an air tight container.

RR~Onion Garlic Dip

Onion Garlic Dip

Erik Murnighan
From Every Day with Rachael Ray
October 2007

MAKES TWO AND A HALF CUPS
Prep Time: 10 min
Cook Time: 5 min

1 large onion
5 cloves garlic
1 Tbsp EVOO
16 oz container sour cream
Juice of 1 lemon
2 tsp. hot pepper sauce
1 tsp. paprika
salt to taste



1. Using a food processor, finely chop the onion and garlic.
2. In a medium skillet, heat the olive oil over medium-high heat. Add the garlic-onion mixture and cook until softened, about 5 minutes. Pulse the mixture in the food processor with the sour cream, lemon juice, hot sauce, paprika and salt to taste. Refrigerate until serving.

Splenda Kool-Aid Pops

Splenda Kool-Aid Pops
Some people have issues with Splenda, and artificial sweeteners in general. We are not those people. :)
This takes a sugary drink/snack, and makes it almost calorie free.
I'm not sure of the calories per serving, but it can't be much, if any.

Mix an unsweetened package of Kool-Aid (0.14 oz.) with a cup or less of Splenda in a 2 quart pitcher, add water.
Stir to combine.
Pour into Popsicle forms.
Place in freezer, and let the chill chest do it's thing.
You may have extra Kool-Aid left over. That's OK. Put it in the fridge, and the kids will make it disappear...sometimes the adults may help make it disappear.

This is a popular after school snack.