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Archive for the ‘snacks’ Category

This honestly is the best granola you’ll ever have. Trust me on this!
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1/2 cup vegetable oil
1/2 cup pure maple syrup
1 1/2 cups lightly packed light brown sugar
6 cups quick cooking or old fashioned rolled oats
2 cups chopped walnuts (I use almonds)
1 cup toasted wheat germ
1 cup sweetened shredded coconut
1 cup raisins
1 cup sweetened dried cranberries or cherries
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Place oven racks in two center positions. Preheat oven to 350 degrees. Coat 2 jellyroll pans with vegetable spray. Set aside.
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In 1-quart microwave-safe bowl, combine oil, syrup and brown sugar. Microwave, uncovered, on high power 3 minutes or until sugar starts to melt. Remove from microwave and whisk until any lumps disappear.
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In 3-quart or larger bowl, combine oats, walnuts, wheat germ and coconut. Toss to mix well. Pour syrup mixture over oat mixture and stir until well mixed. Spread evenly onto jellyroll pans. Place one pan on each rack in preheated oven.
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Bake 10 minutes. Remove pans, stir granola and return pans to oven, rotating to opposite racks. Bake 8 to 10 minutes more, taking care not to overbrown. Remove from oven and cool to room temperature in pans. Sprinkle half the raisins and half the dried cranberries over each pan, then stir to mix well. Store in airtight containers. Makes about 14 cups.
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Pretzel rods dipped in melted almond bark, and then sprinkled.

The kids love them!

stolen from Ally’s kitchen

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I made these for the 4th of July last year (but used red and blue sprinkles), and never posted!  I was thinking of something fun for Chasen to take in to his classroom for his birthday, and remembered what a *hit* these were last summer.

Smear large marshmallows in a powdered sugar glaze and sprinkle.  Easy as that!

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shamrock pretzels

{ pretzels, almond bark, sprinkles }

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caramel corn

3 cups brown sugar

3/4 cup light Karo syrup

3 sticks of butter (yes, 3!)

8 quarts popped popcorn (not microwave popcorn)

3/4 tsp soda

“pinch” cream of tartar

dash salt

1 tsp vanilla

*Mix sugar, butter, and syrup in heavy pan; bring to a boil.  Boil for 5 minutes.  Remove from heat and add soda, cream of tartar, salt, and vanilla.

*Put popped corn in a large roasting pan.  Carefully pour over caramel mixture.  Stir. 

*Bake at 200 for 60 minutes, stirring every 15 minutes.  Spread on wax paper to cool.

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fancy oyster crackers

20 oz oyster crackers

1 cup veg oil

1 pkg ranch dressing mix (I prefer Uncle Dan’s)

1/2 tsp lemon pepper

1/2 tsp dill weed

1/4 tsp garlic powder

*Coat crackers with oil.  Sprinkle remaining ingredients over crackers.  Cook in warm oven (225) for 10-15 minutes.

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spiced cranberry dip

I haven’t tried this, but thought it looked perfect for the Holidays!

1 pkg (8oz) cream cheese, softened

1/2 cup canned whole berry cranberry sauce

1/4 cup orange marmalade

1/8 tsp ground red pepper (cayenne)

1/4 cup slivered almonds, toasted

*Spread cream cheese onto bottom of 9″ pie plate

*Mix cranberry, marmalade, & red pepper.  Spoon over cream cheese

*Sprinkle with almonds

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