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Alfredo Popcorn

Prep Time: 2 minutes
Cook Time: 5 minutes
Makes: 4 Servings

3 tablespoons vegetable oil,
3 turns of the pan
1/2 cup popping corn
4 tablespoons butter
1 clove garlic,
cracked away from skin
1 cup Parmesan
Salt and black pepper

Place oil in a heavy pot with lid
and heat over medium high heat.
Add corn and pop, shaking the
pan until popping slows to
2 or 3 seconds between pops.

Melt butter with garlic in
microwave 15 seconds on high.
Discard garlic clove.

Pour butter over corn
and add cheese to corn.
Turn to coat.
Season corn with salt and
black pepper, to taste.
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Almond Toffee

(Makes: approx. 1 lb.)

2 cups (475 ml) butter
1 cup (225 ml) sugar
3 tbsp (45 ml). water
almonds (or other nuts if desired)

Line cookie sheet with tin foil and nuts.
In large sauce pan melt butter, sugar, and water.
Stir continuously, with a wooden spoon,
until mixture reaches a caramel color,
and pour over nuts and spread to cover.
Let set, about 1 hour, and break into pieces.
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Candied Dills

These pickles are wonderful to
eat and ever so easy to make.

Prep Time: 20 minutes
Makes: 1 quart

1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice

Drain the pickles, cut them into
1/2-inch slices, and place them in
a deep glass bowl or ceramic dish.

Combine the pickles with
the sugar and vinegar.
Place the pickling spices in a
small square of cheesecloth
and tie it closed with a string.
Add the spices to the bowl.
Let the pickle mixture stand
at room temperature until
sugar is dissolved,
approximately 4 hours.

Pour the pickle mixture into a
1-quart jar, cover and refrigerate.

Remove spice bag after 1 week
and they will be ready to eat.
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Caramel Corn

This popcorn is delicious
and very easy to make.
You can also add peanuts.

Prep Time: 10 minutes
Cook Time: 1 hour
Makes: 8 Servings

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees F.

Over medium heat, combine first
4 ingredients and boil for 5 minutes.
Remove from heat; stir in baking soda.
Stir well.

Pour over 8 quarts popped corn.
Stir to coat well.

Bake in large roaster or pan for
1 hour, stirring every 15 minutes.

Spread on waxed paper to dry.
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Caramel Popcorn Balls

1/4c. margarine
1c. brown sugar
1/2c. light corn syrup
2/3c. condensed milk
1/2t. vanilla
5 qts plain popped popcorn

In saucepan, combine margarine,
sugar and corn syrup.
Stir well and bring to a
boil over medium heat.
Stir in condensed milk;
simmer, stirring constantly till
mixture comes to soft ball stage.
Stir in vanilla.

Pour over popped corn and stir to coat.
Butter your hands lightly; shape into balls.
Place on waxed paper to cool.
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Cheese Crisps (Microwave Method)

These come out great and are much
easier than making them on the stove.
I don't usually like to use
pre-shredded cheese for anything,
but I found that it works better than
freshly shredded cheese for these.
I think the powdery coating helps keep them from
getting too oily and also makes them get crisp faster.
You can try these with Sharp Cheddar, Monterey Jack
and Kroger's brand of Nacho & Taco Cheese blend.
All are very good.

(Makes: About 18 - 20 Crisps)

8 ounce bag shredded cheese, any flavor

Place a square of parchment paper
on a microwaveable dinner plate.
Place a generous tablespoon of cheese
in center of plate and, with your fingers,
gently spread into a circle about 3 1/2-4"
in diameter and not too thick in the middle.

Microwave on HIGH about 30-35 seconds
or until a toasty color and they sound
crisp when tapped with your fingernail.

Lift it off the paper and set on paper towel to cool.
You can use the same piece of parchment over
and over for the current crisp-making session.
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Cheese Crisps (Stove Top Method)

(Makes: 1 Serving)

2 ounces shredded cheese
(I used cheddar)

Heat a large non-stick skillet
on medium high heat.
Sprinkle the cheddar in a thin,
circular layer over bottom of the pan.
Push any ragged edges in with a spatula.

Let this cook for several minutes
(be patient, it takes awhile).
It will bubble up, look sort of
lacy, then the grease will run off.

When it starts to get a bit golden
brown, tease up the edges
carefully until you can ease the
spatula under the whole thing; flip
over and cook about 1 more minute.

Drain on paper towel; shape or
cut into pieces while still hot.

Some people shape
these into taco shells.
I just broke mine into 4 wedges,
after it cooled a little.

These would be nice to eat
with a dip, but keep in mind
that they are pretty salty.

Be careful not to get
them too brown or the
cheese will turn bitter.
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Cheesy Popcorn

(Makes: 8 Cups)

2 tablespoons butter or
margarine melted
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped popcorn
1/4 cup grated Parmesan cheese

Combine first 4 ingredients; pour
mixture over popcorn, stirring to coat.
Sprinkle with cheese, stirring well.
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Chocolate Cheese Fudge

This may sound strange using cheese in a fudge recipe.
But the end result makes for a truly wonderful fudge recipe.
It's also easy to make and tastes delicious.

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 6 to 8 Servings

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch
square pan with a nonstick spray.

In a saucepan over medium heat,
melt the cheese and butter together,
stirring constantly until smooth.
Remove from heat and
add the vanilla and nuts.

In a large bowl sift together
the sugar and cocoa.
Pour the cheese mixture into
the sugar and cocoa mixture
and stir until completely mixed.
The candy will be very stiff.

Using your hands, remove candy from
bowl and press evenly and firmly into pan.
Because of the amount of butter in this recipe,
pat the top of the candy with a paper
towel to remove the excess oil.
Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.
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Chocolate Dipped Apples

Prep Time: 5 minutes
Inactive Prep Time: 15 minutes
Cook Time: 2 minutes
Makes: 4 Chocolate Covered Apples

4 Roma or Granny Smith apples
16 ounces semisweet
chocolate, milk or dark
8 ounces white chocolate
Various dessert topping choices

Special Equipment:
12 (3-inch) bamboo skewers
or wooden pop sticks

Arrange toppings in medium sized bowls.

Wash and thoroughly dry the apples.
Insert bamboo or wooden sticks into apple cores.

Melt each kind of chocolate in
separate bowls over double boilers.

1 at a time, gently dip the apples into
the chocolate and roll around,
making sure to thoroughly cover.

Place on waxed paper.

Using a spoon or wooden stick,
carefully drizzle the white
chocolate over the dark or milk.

Use the thin side of the popsicle stick to
make swirls and decorative patterns.

Dip the apples into topping bowls or
sprinkle toppings over the apples.

Place decorated apples on waxed paper
and refrigerate for 15 minutes to harden.
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Chocolate Dipped Bananas

These are delicious and easy to make.
Also great for gift baskets.

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 10 Chocolate Dipped Bananas

5 bananas
8 popsicle sticks
3 cups good quality chocolate bar
3 tablespoons butter, cut up

Chopped nuts
Toasted coconut
Cookie crumbles
Colored sprinkles or
chocolate jimmies
Mini chocolate candies or
mini semi sweet chips,
for chocoholics

Peel and cut the bananas in half
crosswise, so that you have 8 pieces.
Place peeled bananas on sticks.

Line a cookie sheet with waxed paper.

Place bananas on the cookie
sheet in the freezer, keep
them in there as long as
possible, at least 10 minutes.

Heat chocolate bits with butter
in a double boiler over low
heat until the chocolate melts
and butter is incorporated.

Dip the chilled bananas in chocolate
and roll with your favorite topping.

Chill or freeze until ready to serve.
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Chocolate Popcorn

These are great for treats and parties.
Kids and adults will love them.
Remember to remove the kernels
of unpopped corn before mixing it.

1/2 cup sugar
1/2 cup light corn syrup
1/2 stick butter
2 tablespoons cocoa
1/2 teaspoon salt
8 cups popcorn

Over medium heat, using a 4 quart pot,
combine the sugar, corn syrup, butter,
cocoa, and salt and bring to a boil.

Once the mixture is well
mixed, add the popped corn.

Cook and stir until popcorn is
coated, approximately 2 minutes.
Cool mixture and shape into 3-inch balls.
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Crispy Cheese Crackers

These make a very nice snack,
but beware; it's not easy
to stop eating them.
They're very good with
salsa, dips or peanut butter.
You can also cut the slices of cheese
into quarters for larger crackers.
Watch them closely as they
cook because they tend to get
dark faster than the tiny squares.

Each slice of cheese makes 16 crackers.

Deluxe American cheese slices
(not cheese food or cheese product)

Cut one square of cheese into 16 tiny squares.
Arrange on a sheet of parchment paper in
somewhat of a ring around the edges of the paper.

Don't place cheese squares too close
together or they'll stick to each other.

Don't place any in the center
of the paper or they will burn
before the outer squares are done.

Carefully place the sheet of parchment
on the tray of a microwave oven.
Microwave on HIGH about
35-45 seconds, or until crackers
are well-browned, but not burnt.
Watch closely and add more time if needed.

Remove parchment from microwave
and let crackers cool slightly before
removing them from the paper.

Peel them off the paper and
store in an airtight container.
Repeat process one
cheese slice at a time.

These will keep quite well in an
air-tight container at room
temperature for several days.

This is how they look before cooking.

Here's how they look after microwaving.

Larger crackers.

It works best if the parchment
paper with the cheese pieces is on
a flat surface and not going up
the sloping sides of a dinner plate.
That's why I suggest placing the paper
directly on the tray of the microwave.
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Crispy Tortilla Chips

6 corn tortillas, cut into quarters
6 flour tortillas, cut into quarters
1 teaspoon salt
Vegetable oil if deep-frying

To bake the chips, preheat the oven to 400°F.

Spread the tortillas in a single layer on
baking sheets and bake for 15 minutes,
until crisp and golden, turning once.
Sprinkle lightly with the salt.

To fry the chips, add enough oil to come
halfway up the sides into a large heavy
pot or electric deep fryer and
heat over high heat to 360°F.

In batches, without crowding,
deep-fry the tortillas until golden
brown, turning once, 2 to 3 minutes.

Using a slotted spoon, transfer
to paper towels to drain.
Sprinkle lightly with the salt.

Serve immediately.
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Crystallized Orange Peel

(Can Be Frozen)

1 or 2 large oranges
65 ml sugar
175 ml cold water

1.) Par thin strips of orange
rind from a large orange.
Be careful to remove the rind
with as little pith as possible.

2.) Place in saucepan &
cover with cold water.
Bring to the boil.

3.) Pour off the water & refresh
the rind under a cold tap.

4.) Make a syrup by bringing
the sugar & water to the boil.

5.) Add the rind & simmer
for about 15 minutes.

6.) Using a slotted spoon, lift out the rind
from the syrup & lay on wax paper.

7.) Allow rind to dry, turning
after a few hours.

8.) Store in a sealed
container till required.
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Curried Cashews

(Makes: 2 Cups)

1/4 cup butter or margarine
1 can (10 ounces) salted cashews
2 tablespoons curry powder
1/2 teaspoon salt

In a skillet, melt butter.
Add cashews; cook and stir
over medium heat until lightly
browned, about 10 minutes.

Remove to paper towels to drain.
Sprinkle with curry powder and salt.
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Figs In Syrup

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 5 to 10 Servings

3 pounds fresh figs
3 cups sugar
3 cups water
1 cup chopped pistachios

In a medium saucepan on high heat,
combine the figs, sugar, and water.
Bring to a boil and reduce to a simmer.
Cook until figs are very soft, and syrup is thick.
Garnish with chopped pistachios.
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Herbed Cheese & Cracker Bits

These are fantastic.
Adults and kids will love them.
They are easy to prepare and have just
the right amount of seasonings with enough
"zing" to make the perfect party food.
To spice these up add 1 tsp of cayanne pepper.
To absorb the excess oil put everything in a
brown paper bag (like from grocery store).
Leave on counter and shake every now and then.

Prep Time: 5 minutes
Makes: 18 to 20 Servings

2 (10 1/2-ounce) boxes cheese crackers
(recommended: Ritz Cheese Bits,
not peanut butter flavor)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix
(recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large
sealable freezer container.

In a bowl, mix the oil, salad dressing mix,
dill, garlic powder, and celery salt.
Pour this mixture over the crackers,
cover the container, and invert it to
coat the crackers with seasoning.

Refrigerate for at least 24 hours,
turning the container every so
often to keep the crackers coated.

Let the mixture come to room
temperature before serving.

Store in the covered
container in refrigerator.
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Holiday Snack Mix

Tired of the same old party mix?
This one will perk up your taste
buds with its spicy seasonings!

Prep Time: 15 minutes
Cook Time: 90 minutes
Makes: 20-24 Servings

1  box (7 to 8 ounces)
cheddar rounds style crackers
1  bag (10 ounces) pretzel sticks
1  bag (6 ounces) goldfish shaped crackers
1 bag (10.5 ounces) corn chips
2 cups mixed nuts
4 cups rice and corn cereal squares

1 cup margarine
1/4 cup brown sugar
2 tablespoons chili powder
8 drops hot pepper sauce
1 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1 teaspoon curry powder

Preheat oven to 250°F.

Mix crackers, pretzels, chips, nuts
and cereal in a large mixing bowl.
Divide this mixture evenly between
3-9"X13" cake pans or 2 jelly roll pans.

Melt the margarine in a
small saucepan on low heat.
Remove from heat.

Add the brown sugar, chili powder,
hot pepper sauce, Worcestershire Sauce,
garlic powder, garlic salt and
curry powder and mix thoroughly.

Pour equal amounts of the sauce
mixture over each of the pans.
Stir gently.

Bake for 1-1/2 hours, stirring
gently every 30 minutes.

Vary the intensity of the spicy flavor with more
or less chili powder and/or hot pepper sauce.
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Honey-Glazed Snack Mix

(Makes: About 12 Cups)

8 cups Crispix Cereal
3 cups miniature pretzels
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup honey

In a large bowl, combine the cereal,
pretzels and pecans; set aside.

In a small saucepan, melt butter;
stir in honey until well blended.
Pour over cereal mixture and stir to coat.
Spread into two greased 15x10 inch baking pans.

Bake at 350 F for 12-15 minutes or until
mixture is lightly glazed, stirring occasionally.
Cool in pan for 3 minutes; remove from pan and
spread on waxed paper to cool completely.

Store in an airtight container.
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Nuts & Bolts

4 cups shredded rice squares
4 cups bite size shredded wheat squares
4 cups ready to eat oat cereal
1 7 oz. can salted peanuts
1 small bag pretzel sticks
1/2 lb. butter, melted
2 tbsp. Worcestershire Sauce
1 tsp. garlic salt or garlic powder
1 to 2 tsp. curry powder
2 tsp. seasoned salt

Spread mixed cereals and nuts
in a large shallow pan.

Combine other ingredients using
curry to your taste and
omitting garlic salt or using plain
garlic powder as you desire.
Pour over cereal and nut mixture.

Heat in a 250 degree oven for
45 minutes, stirring frequently.
Remove from pan and cool thoroughly.

Store in a moisture proof
container until ready to serve.
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Orange Spiced Nuts

1 cup sugar
1 tsp. cinnamon
1 tsp. mace
1 tsp. finely ground orange peel
1 tsp. vanilla extract
1/2 cup milk
1 tsp. butter
2 cups walnuts or pecans

Combine sugar, orange
peel, spices and milk.
Cook in saucepan until mixture
reaches soft-ball stage.

Remove from heat and add butter.
Let stand for a few minutes
then add vanilla and nuts.
Stir until thick.

Turn out on waxed paper.
Separate nuts and allow them to dry.

Put in decorated jar or
box to make a great gift.
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Peanut Butter Balls

These are so yummy and so easy to make.
They are also just as good without
rolling them in anything.

Prep Time: 20 minutes
Makes: 18 to 24 Pieces

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped
walnuts or pecans
1 cup powdered sugar

Mix peanut butter, honey,
and milk together in a large bowl
to form very thick mixture.

Roll mixture in small balls
about the size of a walnut.

Roll the balls in either
the crushed cornflakes,
finely chopped nuts,
or powdered sugar.

Place on waxed paper and
refrigerate for 20 minutes.
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Peppermint Bark

This delicious recipe is cool and
refreshing and super easy to make.
Is a great gift to give for the Christmas Holidays.
If you can't find candy canes you can
substitute it with peppermint candies instead.
Can also be made with both white and dark chocolate.
For a more impressive look, melt a small amount
of dark chocolate and drizzle it over the finished
product with a sprinkle of red sugar crystals.
It will look amazing and your
friends will be very impressed.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: About 2 Pounds Of Candy

Crushed candy canes, to make 1 cup
2 pounds white chocolate or chocolate chips
(Ghiardelli white chocolate chips)
Peppermint flavorings, optional

Place candy canes in a plastic bag and
hammer into 1/4-inch chunks or smaller.

Melt the chocolate in a double boiler.

Combine candy cane chunks with chocolate
(add peppermint flavoring at this point if desired.)

Pour mixture onto a cookie sheet layered with
parchment or waxed paper and place in the
refrigerator for 45 minutes or until firm.

Remove from cookie sheet and break
into pieces (like peanut brittle.)
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Pine Bark

This treat is so good and easy to
make and the chocolate & saltine
crakers go so well together.

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 35 Squares

35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars,
broken into pieces

Preheat oven to 400 degrees F.

Line a 15 by 10 by 1-inch
jelly roll pan with tin foil.
Lightly spray foil with a
non-stick cooking spray.

Place saltine crackers, salty
side up, in prepared pan.

In a saucepan, boil butter and sugar
for 2 to 3 minutes, stirring constantly.
Remove from heat and stir in almond extract.
Pour mixture over crackers
and bake for 4 to 6 minutes.

Remove from oven, top with candy bars,
and spread evenly as chocolate begins to melt.
Cool slightly and transfer onto waxed paper.
Allow to cool completely.
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Poker Nuts

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 6 Cups

1 egg white
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon sugar
6 cups nuts of your choice

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk the egg white.
Add the chili powder, cumin, cayenne pepper,
garlic powder, salt, and sugar and continue whisking.
Add the nuts to the bowl and toss together
until the nuts are completely coated.

Spread the nuts out onto a pre-greased sheet pan
and bake them for 15 minutes or until well toasted.
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Roasted Pumpkin Seeds

Pull the pumpkin seeds from inside the
pumpkin and rinse them in a colander.

Pull any pulp or strings from
the seeds and rinse again.

Blot the seeds dry with paper
towels and place in a bowl.

Spread on cookie sheet in single layer
and add 2 tablespoons of olive oil
(maybe just a drop of sesame oil,
too, for added flavor) and
coarse salt to taste.
If you want, you can also add
2 tablespoons of dried
ground rosemary.

Roast in 350°F oven stirring occasionally
for 30-60 minutes or till golden brown.

Cool the seeds completely and
store in an airtight container.
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Saltines Made Easy

Prep Time: 5 minutes
Cook Time: 5 minutes

Saltine crackers
Melted butter, for brushing
Caraway seeds, for sprinkling
Celery seeds, for sprinkling
Sesame seeds, for sprinkling
Preheat the oven to 325 degrees F.

Brush crackers with melted butter
and then arrange on a baking sheet.
Sprinkle crackers with caraway
seeds, celery seeds, or sesame
seeds, or a combination.

Bake until lightly golden.

Serve with shrimp, if desired.
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Savory Pecans

2 tsp (10 ml) butter
1/4 tsp (1 ml) cumin
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) chili powder
1 tsp (5 ml) soy sauce
1/2 lb (.2 kg) raw pecans

Melt butter.
Add spices and soy sauce.
Stir until blended.
Stir in pecans to coat.

Line a baking sheet with foil.
Spoon pecans in one layer.
Bake at 300 degrees (150 C.)
until golden, about 20 minutes.
Stir half way through.
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Seasoned Oyster Crackers

2 packages oyster crackers
1 Cup oil
1 teaspoon Pinch o'herbs
1 teaspoon lemon salt
1 teaspoon dill weed
1 teaspoon garlic salt
1 package dry Hidden Valley Ranch (Original)

Mix all dry ingredients in a small bowl then
sprinkle over crackers in a large bowl.
Drizzle with oil and mix.
Let stand a couple hours or
over night before serving.
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Seasoned Pretzels

6 Cups pretzels (mix shapes if you like)
½ Cup butter or margarine - melted
1 Pkg Hidden Valley Ranch Original Party Dip Mix
1 TBSP. Worcestershire sauce
½ Tsp. seasoned salt

Preheat oven to 250°F.

Place pretzels in large shallow baking pan.

In a small bowl mix everything else
and pour over pretzels - stir well.

Bake 1 hour stirring every 15 minutes.

Pour onto waxed paper to cool.

Store in airtight container.
I use an old dill pickle jar.
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Sugar-Coated Pecans

(Makes: 3 Cups)

1 tablespoon egg white
2 cups pecan halves
1/4 cup sugar
2 teaspoons ground cinnamon

In a bowl, beat egg white until foamy.
Add pecans and toss until well coated.
Combine sugar and cinnamon;
sprinkle over pecans and toss to coat.

Spread in a single layer on
an ungreased baking sheet.

Bake at 300'F for
30 minutes or until browned.
Cool on waxed paper.
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Sugared Peanuts

Prep Time: 5 minutes
Cook Time: 45 minutes
Makes: 4 Servings

2 cups sugar
1 cup water
4 cups shelled peanuts with skins on

Preheat oven to 300 degrees F.

In a medium size pot over medium heat,
combine the sugar and water and dissolve.

Add the peanuts and continue cooking,
stirring frequently until peanuts are
completely sugar coated and the sugar
is crystallized and there is no syrup left.

Pour mixture onto an
ungreased cookie sheet,
spreading and separating the
peanuts as much as possible.

Bake until the peanuts are golden,
about 12 to 15 minutes,
stirring at 5 minute intervals.
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Trail Mix

This tasty, healthy, versatile recipe is
not only great for traveling in the car,
camping trips or hiking but also
wonderful for breakfast with yogurt.
Can be stored in an airtight
container and used for weeks.
Also great to put into a decorative
jar, for a Holiday Basket.
Everyone will love it.

Prep Time: 10 minutes
Cook Time: 1 hour
Makes: 2 1/2 Quarts

2 cups granola
3/4 cups coarsely chopped pecans
3/4 cups coarsely chopped walnuts or almonds
1 (3 1/2-ounce) can flaked coconut (1 1/2 cups)
1/2 cup sunflower seeds (meat only)
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1/4 cups vegetable oil
1 cup banana chips (optional)
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried cherries or cranberries
1/2 cup dried apricots, diced

Preheat oven to 300 degrees F.

In large mixing bowl, combine all
ingredients except banana chips
and raisins, cherries and apricots.
Mix well.

Spread evenly in an aluminum
foil-lined baking sheet.

Bake 55 to 60 minutes,
stirring every 15 minutes.
Remove from oven; stir in banana
chips, raisins, cherries and apricots.
Cool thoroughly.
Store tightly covered
at room temperature.
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Zesty Cheese Straws

These are wonderful and have great flavor.
Try adding a little extra crushed pepper for more umph!
If you use packaged shredded cheese make sure it,
as well as the butter are at room temp. for easy blending.

Prep Time: 30 minutes
Cook Time: 15 minutes
Makes: 5 Dozen

1/2 cup (1 stick) butter,
at room temperature
1 pound sharp Cheddar,
shredded, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper

Preheat the oven to 300°F.

In a mixing bowl, cream the
butter until light and fluffy.
Add the cheese and mix until blended.
Add the flour, salt, and red pepper,
and mix to form a dough.

Refrigerate for 30 minutes
to firm up the dough,
then place it in a cookie press,
fitted with a ridged tip.

Pipe the dough in 2-inch strips onto
a lightly greased cookie sheet.
Bake for 10 to 15 minutes
or until lightly browned.
Remove to racks to cool.
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Zippy Italian Popcorn

Prep Time: 1 minute
Cook Time: 3 minutes
Makes: 4 Servings

1 sack reduced fat natural flavor
microwave popcorn,
cooked to package directions
2 tablespoons butter
1 teaspoon garlic powder or
granulated garlic
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/3 cup grated Parmigiano, eyeball it

Pop the corn and place in a bowl.

Place butter and spices in a small cup
or bowl and place in microwave oven
and melt, 10 to 15 seconds on high.

Stir and pour mixture over the popped corn.
Sprinkle the corn with cheese and serve.
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