Ingredients:
1 c sugar pinch of salt
2 Tbs cocoa 4 Tbs margarine
1/4 c milk 1/2 tsp vanilla
2 c instant oatmeal jelly beans
Steps:
Mix all ingredients together, EXCEPT for the vanilla and oatmeal.
Pour in pan and boil 2-3 minutes
Remove from heat and add vanilla and oatmeal.
To make nests, dampen hands with a little water and roll candy into balls. Make an indention in each with your thumb and press in two or three small jelly beans.
The nests will harden, so they'll be easy to pick up and pop into your mouth! Makes about 24.
Ingredients:
1/2 c butter or margarine
2 Tbs Worcestershire
1 tsp seasoning blend OR 1/4 tsp each seasoned salt and garlic and onion powders
6 c assorted cereals (bite-size shredded wheat, corn or rice squares, circle oat cereal)
2 c thin pretzel sticks
1 c peanuts, soy nuts, walnuts or cashews
Steps:
Melt butter in 13x9x2" pan in 325F oven.
Stir in Worcestershire and seasoning
Then stir in cereals, pretzels and peanuts; mix well
Bake 20 minutes or until lightly toasted, stirring occasionally.
Can store in airtight container for up to 3 weeks; makes about 9 cups.
6 c oats (1 18 oz. container)
1/2 c bran
1 c wheat germ
1 c sunflower seeds
1 c chopped nuts
2 tsp cinnamon
1/2 c brown sugar
2/3 c melted margarine
2/3 c honey
2 tsp vanilla
1 1/2 c+ dried fruit to taste (raisins, chopped dates, chopped apricots, dried apples, etc.)
Steps:
Preheat oven 325F.
Combine all ingredients, EXCEPT fruit, and mix well, using hands, until it becomes semi-moist and granular.
Spread in shallow pans (broiler pans, cookie sheet with raised edges)
Bake about 20 minutes until lightly brown.
*Stir 2-3 times with spatula during baking and respread to avoid edges getting too brown*
Pour mixture out on foil to cool; add fruit and store in cool, dry place;)
1 3/4 c whole wheat flour
1 1/2 c white flour
1/3 c oil
3/4 tsp salt
1 c water
Steps:
Preheat oven 350F
In large mixing bowl, combine flours and mix well.
In separate bowl, blend oil, salt and water
Add liquid mixture to dry and mix well, but as little as possible.
Roll as thing as possible on unoiled cookie sheet, no more than 1/8" thick.
Mark with knife for size of crackers desired, but do not cut all the way through dough.
Prick each cracker a few times with a fork; Sprinke lightly salt, or onion salt, if desired.
Bake utnil crisp and light brown, about 30 minutes
When cool, separate into individual crackers.
1 can Campbells nacho cheese soup/dip
1 c shredded Monterey Jack cheese
1/4 c milk
1/2 c salsa
In 1 1/2 qt saucepan, stir in soup. Stir in cheese and milk; heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly
Stir in salsa; remove from heat. Serve in fondue pot with chips, bread chunks, or fresh vegetables for dipping. Makes 2 1/2 cups.
Dr. Fischer's wife made these for the end of the summer picnic in Kansas.
2 bags mini pretzels
3 Tbsp oil
1 (1 oz.) packet of ranch dressing powder
1 gallon zip-lock bag or storage container
Put pretzels in bag, add oil, and shake!
Add ranch and shake!
Enjoy!
Cut the recipe in half for 1 bag of pretzels