1 pkg. Hidden Valley Ranch salad dressing mix
1/2 tsp. Dill weed
3/4 Cup Salad oil
5 Cups (11 oz.) Plain soup crackers
Combine salad dressing mix, dill weed and oil. Pour over crackers, stir to coat. Place in warm oven (250 degrees) for 15 to 20 minutes. Stir gently halfway through baking.
Microwave Caramel Corn
1 Cup Brown sugar 1/2 tsp. Salt
1 Stick butter 1/2 tsp. Baking soda
1 /4 Cup Corn syrup
Mix brown sugar, butter, corn syrup and salt and boil in microwave for 2 minutes. Add baking soda and stir well. Spray paper grocery sack with Pam. Add 3 to 4 quarts popped corn. Pour caramel over corn. Close bag and shake. Cook on high in microwave 1 1/2 minutes. Shake. Cook 1 1/2 minutes longer. Shake and cook 1/2 minute. Put in bowl to cool.
Chex Party Mix (Microwave Recipe)
1/2 Cup Butter or margarine
1 1/4 tsp. All Seasoned salt
4 1/2 tsp. Worcestershire sauce
2 2/3 Cups Corn Chex cereal
2 2/3 Cups Rice Chex cereal
2 2/3 Cups Wheat Chex cereal
1 Cup Salted peanuts
Options: Cheez-its, pretzels, M&M's, candy corn,
8 Cups Crispix cereal can be substituted for Chex
In a 4 quart bowl melt butter. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes.
Chex Party Mix (Oven Recipe)
6 Tbsp. Butter 2 2/3 Cups Each Corn, Rice & Wheat Chex
2 Tbsp. Worcestershire sauce 1 Cup Mixed nuts
1 1/2 tsp. Seasoned salt 1 Cup Pretzels
3/4 tsp. Garlic powder 1 Cup Bagel chips
1/2 tsp. Onion powder
Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings. Gradually add cereal, nuts, pretzels and bagel chips; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper towels to cool. Store in airtight container.
"Puppy Chow"
1 large box Crispix cereal 1 (12oz.) pkg. Chocolate chips
1 stick Margarine 1 pound Powdered sugar
1 1/2 Cups Creamy peanut butter
Melt margarine, peanut butter and chocolate chips in large saucepan until melted. Add to cereal and mix until all pieces are coated. Empty powdered sugar into large paper bag. Add cereal coated with mixture. Shake back and forth until all pieces are coated with powdered sugar. Arrange on cookie sheets to dry.
Caramel Ritz Bits Munch
14 oz. box Ritz Bits 1/2 tsp. Vanilla
1 Cup Brown sugar 1/2 tsp. Baking soda
1/2 Cup Margarine 2 Cups Peanuts
1/2 Cup Corn syrup
Place Ritz Bits in large shallow roasting pan. In heavy 1 1/2 quart saucepan stir sugar, margarine and corn syrup. Stirring constantly, bring to boil over medium heat. Without stirring, boil 5 minutes. Remove from heat. Stir in vanilla, baking soda and nuts. Pour over Ritz Bits, stirring to coat well. Bake in 250 degree oven, stirring every 15 minutes, for an hour. Remove from oven. Spoon Ritz Bits onto large piece of foil. Break apart as it cools. Makes about 3 quarts. Hint: For easier cleanup, spray pans, wooden spoon and foil with cooking spray.
Popcorn Nibblers
1/4 Cup Sugar 2 Cups Popped popcorn
1/4 Cup Light corn syrup 1/2 Cup Chopped peanuts
1/2 Cup Peanut butter
In a medium saucepan, stir together sugar and corn syrup. Stir over medium heat until sugar dissolves. Stir in peanut butter till smooth. Add popcorn and peanuts and stir till thoroughly coated. Drop by rounded teaspoons onto waxed paper. Cool till firm. Makes 24.
Mom & Dad's No-Cook Vanilla Ice Cream
1 qt. Half & half 3/4 Cup Sugar
1 Tbsp. Vanilla 1/8 tsp. Salt
Mix all ingredients until dissolved. Freeze according to manufacturer's directions. Makes 1 1/2 quarts.
Vanilla Ice Cream
1 Cup Milk 1 Cup Half & half
1 Cup Sugar 1 1/2 tsp. Vanilla
Dash Salt 2 Cups Whipping cream
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half & half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.
Chocolate Chip Ice Cream
1 1/4 Cups Milk 1 tsp. Vanilla
1 1/3 Cups Sugar 3 Cups Whipping cream
1/2 tsp. Salt 6 oz. (1 Cup) Chocolate chips
1 1/4 Cups Half & half
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.
Mint Chocolate Chip: Add 1 teaspoon peppermint extract and 1/4 teaspoon green food coloring to mixture before refrigerating. Proceed as directed.
Fudgy Chocolate Ice Cream
5 squares (1 oz.) Unsweetened chocolate, melted
1 can (14 oz.) Sweetened condensed milk
2 tsp. Vanilla
2 Cups (1 pint) Half & half
2 Cups (1 pint) Whipping cream, unwhipped
1/2 Cup Chopped nuts, optional
In large mixer bowl, beat chocolate, sweetened condensed milk and vanilla until well blended. Stir in half & half, whipping cream and nuts, if desired. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Makes 1 1/2 quarts.
Haystacks
1 pkg. (6 oz.) Butterscotch chips 1 can (3 oz.) Chow mein noodles
1/2 Cup Peanut butter 1 Cup Miniature marshmallows
Melt butterscotch chips and peanut butter in the top of a double boiler. Fold in the chow mein noodles, then marshmallows. Drop by teaspoonfuls onto greased waxed paper. Cool. Makes 2 dozen.
Roasted Soybeans
Wash the beans in cold water and remove debris. Soak the beans overnight or 6 hours in warm water. Drain well by placing them on a towel. Place soybeans in oil that has been preheated to 375 to 400 degrees. Cook until soybeans begin to crack in half and float to the top and the oil stops bubbling- some keep them in 3 minutes, others 10 minutes, and still others 20 minutes. Watch closely, for soybeans burn easily. Drain and then add salt.
Peanut Butter Syrup
1/2 Cup Maple syrup
1/4 Cup Peanut butter
In a saucepan over low heat, heat syrup and peanut butter until peanut butter is melted. Stir until smooth. Serve warm over waffles, pancakes or French toast.
Hook, Line -N- Sinker Mix
3 Tbsp. Butter or margarine, melted 1 Cup Goldfish crackers
1 Tbsp. Parsley flakes 1 Cup Pretzel sticks
3/4 tsp. Tarragon 1/2 Cup Cheerios
1/2 tsp. Onion powder 1/2 Cup Dry roasted peanuts
1/4 to 1/2 tsp. Celery salt
In a 2-qt. microwave-safe bowl, combine the first five ingredients; mix well. Add crackers, pretzels, Cheerios and peanuts; toss to coat. Microwave, uncovered, on HIGH 1 1/2 minutes, stirring once. Cool completely. Store in an air-tight container. Makes 3 cups.
Chi-Chi's Mexican Fried Ice Cream
2 6-inch Flour tortillas 2 large scoops Vanilla ice cream
Vegetable oil cooking spray 1 can Whipped cream
1/2 tsp. Cinnamon 2 Maraschino cherries, with stems
1/4 Cup Cornflake crumbs
Optional Toppings
Honey Strawberry topping
Hershey's chocolate syrup
Preheat the oven to 375 degrees. Spray both sides of each tortilla with a light coating of cooking spray. Place the tortillas on a baking sheet and bake for 10 to 12 minutes, or until the tortillas are golden brown and crispy. Turn the tortillas over halfway through the cooking time. Combine the cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon mixture over both sides of each tortilla, coating evenly. Not all of the cinnamon sugar will stick to the tortilla, and that's okay. Combine the cornflake crumbs with the remaining cinnamon sugar. Pour this mixture into a large, shallow bowl or onto a plate. Place a large scoop of the ice cream into the cornflake mixture, and, with your hands, roll the ice cream around until the entire surface of the ice cream is evenly coated. Place the coated scoop of ice cream onto the center of a coated tortilla. Spray a few small piles of whipped cream around the base of the ice cream, then spray an additional bit on top of the ice cream. Place a cherry into the whipped cream on top. Repeat the process, using the second tortilla. Serve immediately, with a side dish of your choice of topping.
Grandma's Sugar Nuts
1 Cup Sugar 2 Cups Nuts
1/2 Cup Water
Combine all ingredients in order listed. Bake 15 minutes on cookie sheet at 325 degrees. Stir; bake an additional 15 minutes.
Caramel Nut Crunch
1/2 Cup Brown sugar 6 Cups Cheerios
1/2 Cup Dark corn syrup 1 Cup Pecan halves, walnut halves or
1/4 Cup Margarine or butter peanuts
1/2 tsp. Salt 1/2 Cup Slivered almonds
Heat oven to 325 degrees. Butter jelly roll pan. Heat brown sugar, corn syrup, margarine and salt in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. Remove from heat; stir in cereal and nuts until well coated. Spread in pan. Bake 15 minutes. Cool until slightly firm, 5 to 7 minutes; loosen with metal spatula. Let stand until firm, about 1 hour. Store in covered container.
Chocolate Waffles
2 Eggs, well beaten 1/2 Cup Sugar
3/4 Cup Light cream 1/4 tsp. Vanilla
1 1/4 Cups Cake flour 1 Tbsp. Baking powder
1/2 tsp. Salt 1/4 Cup Margarine, melted
6 Tbsp. Cocoa 2 Stiffly beaten egg whites
Blend whole eggs and cream. Sift together dry ingredients; stir in egg mixture. Add butter and vanilla. Fold in egg whites. Bake in waffle maker. Makes three 10-inch waffles. Top with ice cream or fruit.
Grandpa & Grandma's Homemade Ice Cream
4 Eggs, well beaten 1 Tbsp. Vanilla
2 Heaping Cups Sugar 1 pint Whipping cream
1/8 tsp. Salt Approx. 2 quarts Milk
Beat everything, except milk. Put in freezer can. Add milk to within 2 inches of top; stir. Freeze according to manufacturer's directions. Makes 1 gallon.
Honey Roasted Holiday Mix
6 Cups Popcorn 3 Tbsp. Sugar
1 can (5 oz.) Chow mein noodles 1 tsp. Vanilla
1 Cup Honey roasted peanuts 1/2 tsp. Cinnamon
5 Tbsp. Butter
In large roasting pan, mix popcorn and chow mein noodles. Melt butter and sugar together, stir in vanilla and cinnamon. Pour over popcorn, toss to coat. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Add nuts, spread on paper towels to cool.
Sugar Easter Eggs
4 1/2 Cups Sugar
3 Tbsp. Water
Food coloring, optional
Place sugar in bowl and mix until there are no lumps in it. Mix coloring with water if desired. Make a well in the sugar and add the water. Mix until well blended and mixture packs like wet sand.
Place molds on cardboard and trace around the molds with a pen. Draw a line on the tracing one inch in from the tip of the tapered egg end. Pack sugar into half egg molds. Remove excess sugar with metal spatula. Unmold immediately by placing cardboard circle over mold and turning mold upside down. Carefully lift mold away from packed sugar. Let eggs dry overnight or until very well dried. Decorate.
NOTE: These are for decoration only.
White Chocolate Party Mix
4 Cups Tiny pretzels 1 Cup M&M's
2 1/2 Cups Cheerios 2 Cups White chocolate almond bark
2 1/2 Cups Crispix 1 Tbsp. Shortening
1 Cup Peanuts
In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, micro-cook white chocolate and shortening on 100% power for 1 to 2 minutes or until melted, stirring every minute until smooth. Pour over cereal mixture; mix well.
Spread onto a waxed-paper-lined jellyroll pan. Cool completely; break apart. Store in an airtight container. Makes about 3 1/2 quarts.
County Fair Elephant Ears
1/4 Cup and 2 tsp. Milk 1 1/4 tsp. Yeast
1/4 tsp. Salt 3/4 Cup Flour
1 1/4 tsps. Sugar 1 3/4 tsp. Cinnamon
1 Tbsp. and 1/2 tsp. Shortening 1 Tbsp. and 1/2 tsp. Sugar
In a small saucepan over medium heat, combine milk, salt, 1 1/4 tsps. sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees. Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes. In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees. Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels and sprinkle with mixture of cinnamon and sugar while still warm. Serve. Makes 3.
Cheese Ball Snack Mix
1 1/2 Cups Salted cashews 1/2 Cup Butter or margarine, melted
1 Cup Cheese balls 1 Tbsp. Soy sauce
1 Cup Corn Chex 1 tsp. Worchestershire sauce
1 Cup Rice Chex 1/2 tsp. Seasoned salt
1 Cup Miniature pretzels 1/4 tsp. Chili powder
1 Cup Chow Mein noodles 1/4 tsp. Hot pepper sauce
In a bowl, combine cashews, cheese balls, cereal, pretzels and chow mein noodles. In another bowl, combine the remaining ingredients. Pour over cereal mixture and toss to coat. Transfer to an ungreased 15 x 10 baking pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Honey Butter
1/2 Cup Butter, softened
1/4 Cup Honey
In a small bowl, beat the butter and honey with an electric mixer on low speed until well mixed. Store honey butter in refrigerator.
