The Cookbook

Taco-Seasoned Chex Mix

3 cups Rice Chex cereal
3 cups Corn Chex cereal
2 cups bite-size cheese crackers
2 cups bite-size pretzel twists
1 cup salted peanuts
3 tablespoons vegetable oil
2 tablespoons water
1 package (1.25 oz) Old El Paso taco seasoning mix

1. In large microwavable bowl, mix cereals, crackers, pretzels and peanuts.
2. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Jami

Sandra's Cajun Party Mix
Printed from COOKS.COM


8 c. Corn Chex
8 c. Rice Chex
8 c. Wheat Chex
8 c. Cheerios
12 oz. mixed nuts
1 pkg. stick pretzels
1 1/2 to 2 sticks butter
3 tbsp. parsley flakes
3 tsp. celery salt
3 tsp. garlic salt
3 tsp. garlic powder
1 1/2 tsp. cayenne pepper
3 tsp. onion powder
1 1/2 tbsp. Worcestershire sauce
1 tsp. onion salt
3 tsp. Season All
3 tsp. Tony's seasoning
1 tbsp. Tabasco sauce

Mix all the above ingredients. Bake at 300 degrees for 1 hour, stirring every 15 minutes.

Jami

Reindeer Snack Mix

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yields: 9 servings

INGREDIENTS:

2 cups Bugles®
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
1 cup Corn Chex® cereal
1 cup bite-size shredded wheat
1 cup pecan halves

1/2 cup butter, melted
1 tablespoon maple syrup
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper


DIRECTIONS:

1. In a large bowl, combine the first six ingredients. In another bowl, combine the butter, syrup, Worcestershire sauce, Cajun seasoning and cayenne; pour over cereal mixture and toss to coat.

2. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes.

Scarlett~NC

Fudge Crinkles

30-48 cookies
15 min, 5 min prep

1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar


Preheat oven to 350°.
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
Dust hands with confectioners' sugar and shape dough into 1" balls.
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes or until center is JUST SET.
Remove from pans after a minute or so and cool on wire racks.

klh6656

Pretzel Wreath

Place almond bark in bowls - microwave according to package directions until melted and smooth.

Dip rounded bottoms of five miniature pretzels, one at a time, into bark; shake off excess. Lay pretzels onto wax paper in a circular pattern with sides touching and rounded sides toward center.

Repeat with five additional pretzels, placing directly on top of first circle in a staggered pattern. Decorate wreath as desired with colored sprinkles or colored sugar.

Tie bows with red licorice.

Patsy

White Trash

1 box Corn Chex (the cereals are all the smaller boxes, around 12 oz)
1 box Rice Chex
1 box Honey Comb cereal
1 pkg. sm. pretzels, not sticks
2 cups dry roasted peanuts
2 cups pecans

2 (24 oz) pkgs. white almond bark, melted in microwave, stirring often

Start out using about half of each of the cereals, nuts and pretzels in a large bowl or stock pot.

Melt 1 pkg of almond bark and pour over ingredients, stirring fast before it hardens.

Pour onto wax paper, spreading it thin, so it can dry, about 1 to 2 hours. Then just break up into pieces.

Repeat for the remaining ingredients.

Store up to 6 months, if you can keep everybody out of it.

Jami

Sugar Cookies


Cream together:
1 c. butter
1 1/2 c. sugar

Add:
3 eggs
1 tsp. vanilla

Sift together and add:
3 1/2 c. flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt

Chill overnight.
Roll out and decorate.
Bake at 375 for 6-8 min.

tennis gal

White House Chocolate Chip Cookies

These cookies are the ones baked on an almost daily basis at the White House.

Makes about 70 cookies


Molasses keeps my chocolate chip cookies chewy for more than a day. It also gives them a more intense brown sugar flavor than Toll House-type cookies. I bake these cookies at 400 degrees for a good reason: High heat browns the outside while keeping the inside moist and almost gooey Don't overbake these, or they will overbrown on the outside and dry out the inside.


3 cups plus 3 T all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
softened
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
1/4 cup molasses
1 tablespoon pure vanilla extract
2 cups (one 12 oz. bag) chocolate chips
1 cup chopped walnuts



Combine the flour, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixed fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until thoroughly combined. Beat in the eggs, molasses, and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture until just incorporated. Then stir in the chocolate chips and walnuts. Place the bowl in the refrigerator and allow the dough to chill for 1 hour.

Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or Silpat pads.

Drop heaping tablespoons or #40 ice cream scoops of the dough 2 inches apart on the prepared baking sheets, flattening them slightly by hand. (Balls of dough may be placed next to each other on parchment-lined baking sheets, frozen, transferred to sipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Place frozen cookies on prepared sheets as above, and defrost on the counter for 30 minutes before baking.)

Bake until just light golden, 8 to 10 minutes. Cool the cookies for 5 minutes on the baking sheets before using a metal spatula to transfer them to wire rack to cool completely. Chocolate Chip Cookies will keep in an airtight container for 2 to 3 days.

Jami

Seasoned Goldfish Crackers

10 servings
2 1/2 quarts
30 min 10 min prep

18 ounces cheddar cheese goldfish crackers
1 ounce ranch dressing mix
3 teaspoons dill weed
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
2/3 cup vegetable oil


Place crackers in a large bowl.
Combine the remaining ingredients.
Drizzle over crackers and toss to coat evenly.
Transfer to a large baking pan.
Bake at 250 degrees for about 15 - 20 minutes stirring occasionally.
Cool completely and store in an airtight container.

klh6656