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Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.
Snack Mix Recipes will be posted here.
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Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!
1 bag hard pretzels (anywhere from a 12 - 16 oz bag is fine)
3/4 cup oil (canola, vegetable, olive)
1 and 1/2 Tablespoons lemon pepper
2 teaspoons garlic powder
2 teaspoons dried dill weed
optional other spices - see notes
Preheat oven to 200F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Break the pretzels into pieces. Place them in a large zipped-top bag. Add the oil and the spices. Shake it all together very well. Sometimes I shake it, let it sit for a minute, and shake it again. You want every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your tastes. Sometimes I add up to 2 full Tbsp of the lemon pepper.
Spread the pretzels onto the prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake for 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove front he oven and allow to cool.
Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won't last that long!
*Option is to add 1 packet of Hidden Valley dry ranch seasoning. If you choose to do this, reduce the spices to as follows: 1 teaspoon lemon pepper, 1/2 teaspoon garlic powder, 1 teaspoon dill weed.
*You can add up to 1/2 teaspoon cayenne pepper for a little heat. Add however much you can stand!
Seasoned Oyster Cracker Snack
2 bags Plain Oyster Crackers
3/4 Cup Olive Oil
1 pk Hidden Valley Buttermilk dressing mix
1/2 tsp. Dill
1/4 tsp. Lemon Pepper
1/4 tsp. Garlic Powder or Salt
Wisk oil with all spices - pour over crackers in a large bowl - and stir until well coated. Divide the crackers on 2 cookie sheets and bake at 275 degrees for about 20 minutes. Let crackers cool and seal them in an air tight container.
OPTION: Put in crock pot, cover and cook on low for 1 hour (stir once part way through) Uncover and cook an additional hour, stirring every 20 minutes. Remove from Crockpot and spread on a baking sheet to cool.
Salty Churro Toffee Snack Mix
5 cups Oyster Crackers
1 cup butter
1 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
2 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon kosher salt
Preheat the oven to 350°F/175°C
Line a baking sheet with foil. Spread the crackers evenly on the baking sheet and set aside.
In a medium saucepan combine the butter and brown sugar. Stirring consistently bring the mixture to a boil and boil for 2 minutes. Remove the mixture from the heat and stir in 1 1/2 teaspoons of cinnamon and vanilla. Pour this immediately on top of the crackers. Use a rubber spatula, stir and coat the crackers evenly with the mixture.
Bake the crackers for 10 minutes until it’s bubbly all over.
While the crackers are in the oven combine the granulated sugar, cinnamon and salt. Set this aside.
When the crackers are done remove the pan from the oven and sprinkle immediately with the salty cinnamon sugar mixture evenly.
Let the crackers cool and then break into pieces.
Serve immediately or store airtight for up to a week.
Praline Graham Crackers
Ready in less than 30 minutes!
1 sleeve graham crackers
1 c butter
1 ½ c brown sugar
2 c pecans
Arrange a single layer of graham crackers in an ungreased 15x10 baking pan; set aside. Bring butter, sugar and pecans to a boil in a heavy saucepan, stirring constantly. Pour over graham crackers; bake at 350 for 10 minutes. Break into pieces to serve. Makes about 30 servings.
1 bag plain corn puffs (Mike Sells or Seyferts brand works)
2 sticks butter
1 cup brown sugar
½ cup light corn syrup
1 tsp baking soda
Bring to a boil the butter, sugar and corn syrup. Add the baking soda. Boil constantly, stirring, for 2 minutes.
Take a large roasting pan, spray it with cooking spray. Put puffs in pan, pour mixture over it, stir up so everything is coated. Bake for 45 minutes at 250 degrees. Stir every 10 minutes. Lay out on wax paper to cool. Will come out clumpy, can break up at some point during cooling process.
If you don’t have a roasting pan get a couple big disposable foil pans to use instead.
These do not keep well - eat within a day or two at most.
Bunco White Chocolate Frito Popcorn