Letter Pretzels

These are such a fun and easy snack to make after school. The kids love making them into their initials. You can eat them with plain salt or go the cinnamon sugar route, both are super yummy.

1 T yeast

1 ½ c warm water

1 t salt

1 T sugar

4 c white flour

Egg

Coarse salt

Dissolve yeast in water and add sugar and salt. Stir flour into mixture. Knead and roll dough and cut into small pieces. Shape into letters.

Brush with beaten egg, sprinkle with coarse salt and place on foil lined cookie sheet. Bake at 425 for 12-15 minutes.

Chex Treat Mix

One handful is never enough of this good stuff.

3 cubes of butter - 1 1/2 cups (no margarine)

2 cups sugar

2 cups light Karo Syrup

Place all ingredients into a heavy sauce pan. Bring to a boil for 4-6 minutes.

1 large box of Golden Grahams Cereal

1 large box of Corn Chex

1/4 package coconut (optional)

1 package sliced almonds (optional)

Mix all dry cereal, nuts and coconut in large bowl. Pour cooked butter mixture over cereal. Gently mix and pour onto 3-4 lightly greased jelly roll pans. When completely cooled, place in cellophane bags to give away, or put into serving bowls.

Holiday Chex Mix

The other night at work one of the girls brought this in to share with everyone and it was one of those snacks that you just can't stop eating. It reminded me a lot of my mom's cracker jack popcorn recipe. If you like cracker jacks, you will love these. It was pretty festive with the halloween colored M&M's and the candy corns in it, and the more I thought about it, the more I realized that this could be a year round snack, you would just have to change the M&M's to the season and choose another candy in place of the candy corns. It would look adorable to give to people in little holiday sacks. This is super yummy, and you won't regret making it.

4 1/2 cups corn Chex

4 1/2 cups wheat Chex

2 cups peanuts, dry-roasted

4 cups popped popcorn

2 cups packed light brown sugar

2 cups butter (4 sticks)

1 cup light corn syrup

2 teaspoons vanilla

1 teaspoon baking soda

1/2 bag milk chocolate chips

1/2 bag white chocolate chips

1 bag chocolate covered pretzels

1 bag Holiday M&M’s

2 cups candy corns or other Holiday candy

Preheat oven to 250 degrees Fahrenheit. Grease large roasting pan. Mix cereal, popped popcorn, and peanuts in a large bowl. Pour into prepared pan. Combine brown sugar, butter and corn syrup in medium, heavy duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour evenly over cereal mixture; stir to coat evenly. Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. When completely cool; stir in remaining ingredients. Store in airtight container.

Cinnamon Sugar Popcorn

I got this recipe from an issue of Taste of Home, it's quick and easy, but oh so yummy! Your kids will love it, and you'll love how easy it is, enjoy it with a movie or as an after school snack.

Ingredients:

• 8 cups popped popcorn
• 2 tablespoons cinnamon-sugar
• 1 tablespoon baking cocoa
• 1 cup honey bear-shaped crackers
• 1 cup broken thin pretzel sticks
• 1/2 cup milk chocolate M&M's

Directions:

Place popcorn in a large bowl. Combine cinnamon-sugar and cocoa; sprinkle over popcorn and toss to coat. Stir in graham snacks, pretzels and M&M's. Store in an airtight container. Yield: about 2-1/2 quarts.

Easy Turkey Wraps

his makes for a quick after school snack or even for a quick fix lunch or dinner. You ca add whatever veggies you like or whatever meat you choose. I like to add a little seasoning to my cream cheese. Sometimes it's dry ranch dressing, other times dry Italian dressing, it all depends on what effect I'm looking for. I hope you enjoy.

• 12 (10 inch) flour tortillas
• 1 (8 ounce) package cream cheese
• 1 head lettuce
• 1 (6 ounce) package sliced deli-style turkey
• 2 cups shredded carrots
• 2 cups minced tomato

Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Salsa

Tuesday my sister and I tackled all that fresh produce we've been growing and made a double batch of salsa. We had four steam canners going at the same time (2 indside & 2 on the camp stove) we whipped out 45 pints of salsa by 3:30 that afternoon. Here's the recipe we've been using since we were kids.

8 quarts peeled tomatoes (cut 1/8-1/16)
4 large onions (chopped)
2 Green bell peppers (chopped)
3 Red bell peppers (chopped)
1/2 c. salt
1 Tbsp Chili powder
4 Jalapeno peppers (diced)
2 Anaheim peppers (diced)
2 Yellow peppers (diced)
1 can diced green chilies
1/4 c. sugar
2 c. white vinegar
1-3 large cans tomato paste to thicken

Combine all ingredients and simmer in a heavy pan for 1 1/2-2 hours.(or longer to cook down) If too juicy add tomato paste to thicken. Juiciness will depend on the type of tomatoes you use. Beefsteak will have more juice then Roma's. Add enough paste to get salsa to your desired thickness. Put lids in a pan of boiling water for 10 minutes to help soften the outside seal. Pour hot salsa into clean jars up to the neck. Rinse neck and top of jar with warm water on finger. Place hot lids and rings on jars and screw down tight. Place in steam canner, cover with lid. Bring water to a boil and leave at med-med high heat. Process 45 minutes (for pints) once steam begins to escape from the hole. Remove and cool overnight. Make sure all jars sealed.

(Yeilds 22 pints of salsa)

Deviled Eggs

Now that you have eggs in a rainbow array of colors, it's a great time to whip up some deviled eggs. The most time consuming part is done, the eggs are cooked. Here's the way my mom taught me to make them, and there's never leftovers when these are on the table.

1 dozen hard boiled eggs
2 Tablespoons yellow mustard
1/2 to 3/4 cup Miracle Whip
Salt and Pepper to taste

Peel eggs and pop yellow yolk out into a bowl. Mash yolks up until fine. Add mustard, some miracle whip, salt and pepper and mix until smooth and moist. You don't want a dry mixture so add more miracle whip if needed. Spoon mixture back into egg whites or pipe it in with a Ziploc baggie you've cut the tip off of. Enjoy.

Spring Chick Cupcakes

Thanks Martha for this fun one.

• 20 Vanilla Cupcakes
• Butter Cream Frosting
  
• 4 cups sweetened shredded coconut, toasted
• 1 piece (10 inches) black licorice lace, cut into 40 (1/3-inch) pieces
• 20 whole almonds
• 140 red candy-coated licorice pastels (about 1/3 cup), or pieces of snipped red licorice laces

Butter Cream frosting

• 1 1/2 cups sugar
• 6 large egg whites
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

1. In a heatproof bowl set over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, about 5 minutes. Remove from heat. Beat mixture on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
2. Add butter, a few tablespoons at a time; beat until combined. Add vanilla and salt; beat on low speed until smooth, about 5 minutes.

Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.

Bran Muffins

I loved when my mom made these growing up! With a little butter and raspberry jam I'm in muffin heaven. It makes a big batch but the dough keeps in the fridge so you can just make a few and then save the dough and make a more a couple days later!

Bran Muffins

1 Cup Margarine
2 Cups Sugar
1 Tbsp. Salt
5 Cups Flour
3 Cups All Bran or Bran Buds
2 Cups 40% Bran Flakes
4 Eggs

Mix above ingredients and beat well.

5 tsp. soda
1 quart milk
2 teaspoons vinegar

Dissolve soda in milk with vinegar, add to muffin mixture. Bake in muffin tins at 400 degrees for 20 minutes. It makes about 48 muffins. Keep extra batter in fridge for up to two weeks.

Cheese Ball

This is not a picture of my cheese ball, but I love the concept and am going to make mine this way for a holiday party we are attending this month. With a few peppercorns and a baby carrot this cheese ball has some real character. We enjoy this cheese ball recipe below every year over the holidays, it's a tried and true favorite.

Ingredients:

1 Package Philidelphia Cream Cheese

1 Jar Kraft Roca Cheese Spread

1 1/2 Cups Finely Shredded Cheddar Cheese

2 Green Onion Finely Diced

1/2 teaspoon Garlic Powder

Directions:

Bring cream cheese to room temperature. With mixer combine all ingredients (reserving 1/2 cup grated cheese). Spread remaining cheese on a piece of saran wrap. Form cream cheese mixture into a ball and roll in remaining cheese to form a coating around the ball. Refrigerate for at least an hour, allowing the cheese ball to get firm. Serve with crackers and fresh veggies.

Pumpkin Seeds

I love roasted pumpkin seeds, it's one of my favorite parts of carving pumpkins, and it's actually really nutritious!

• 1 1/2 cups raw whole pumpkin seeds that have been washed
  
• 2 teaspoons butter, melted
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Halloween Chex Mix

Here is another festive Halloween idea for kids, or parties, or an quiet evening in!

8	oz white chocolate baking bars, coarsely chopped
4	cups Corn Chex® or Rice Chex® cereal
2	cups bite-size pretzel twists
1/2	cup raisins
1	cup candy corn
1/4	cup Betty Crocker® orange and black candy decors

1.	In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
2.	Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3.	Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Crunchy Carmel Corn

I found this recipe on Martha's site and loved that it was so low in sugar, which makes it so much easier to want to make it knowing that the whole batch only has 1/2 C. Sugar total! What could be better right? Hope you enjoy it as well!

• 4 tablespoons butter, plus more for baking sheet
• 10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
• 1 cup cashews, coarsely chopped (optional)
• 1/2 cup packed light-brown sugar
• Coarse salt

1. Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
2. In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
3. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool. Store in airtight container up to 1 week.

Yogurt Parfaits

Original Vanilla Yogurt
French Vanilla granola (OR any other variety will do)
Blueberries
Raspberries
Strawberries

Starting with the yogurt, layer ingredients one heaping tablespoon full at a time. Continue until you hit the top! Garnish with a mint leaf for extra points in the presentation department :)

Corn & Black Bean Salsa

1 can of black beans drained
16 oz. of corn (canned, frozen, even fresh)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, peeled & chopped

fresh cilantro (as much as you want), chopped
1 small bottle of kraft zesty! italian dressing

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Mix it all together, cover & let it chill in the fridge for about a 1/2 hour or so.

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Serve with chips or all by itself!

Puppy Chow (Muddy Buddies)

Puppy Chow

1 cup semi-sweet chocolate chips
¼ cup peanut butter
6 cups Corn Chex cereal
1 cup powdered sugar

In microwave safe bowl melt chocolate and peanut butter. Stir in chex cereal until coated completely. Place powdered sugar in gallon zip-lock bag. Add chocolate chex mixture to bag and close. Shake the bag until all cereal is coated with powdered sugar. Enjoy!

Pretzel Hugs

1 bag pretzels
1 pkg. M&Ms
1 pkg. Hershey "Hugs"

Place pretzels on baking stone or sheet. Place a Hug on each pretzel and bake at 200 degrees for about 8 minutes (just watch for the Hugs to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process.

Pride Biscuits

1 can of refrigerated Biscuit dough (like pillsbury)
Cinnamon and Sugar

Take the biscuits and roll them around a roasting stick then coat with Cinnamon and Sugar, then cook over an open fire until cooked to perfection.
I've also read people cooking the biscuits first then filling then with sausage, or jam or other things when they are cooked, or rolling them in melted butter then cinnamon and sugar. We put hersheys chocolate bars in ours when they were done, and they were delicious!