Recipe Talk

A month or so ago, you had a recipe for a party mix that was similar to the chex party mix, but this one had white raisins, Almonds and Top Ramen on the top. Please send me this recipe.

Caramel Popcorn

1 1/2 cups (375 ml) brown sugar
6 Tablespoons (90 ml) water
2 Tablespoons (30 ml) butter
6 cups (1.5 L) popped corn

Combine the sugar, water, and butter in a saucepan over moderate heat and bring to a boil. Cook covered for 2 to 3 minutes, until the steam has washed sugar crystals from the sides of the pan. Cook uncovered, without stirring, until the mixture reaches the soft-ball stage (234F, 112C). Pour the syrup over the popped corn in a large mixing bowl and stir gently with a wooden spoon. When cool enough to touch, the corn mixture may be formed into balls or other shapes using lightly buttered hands. Makes 6 cups (1.5 L).

Ranch Style Party Mix

1 1-ounce envelope Ranch salad dressing
2 tablespoons dried dill weed
6 cups cereal, corn and rice
1 10-ounce package oyster crackers, or Ritz Bits crackers
1 6-ounce package pretzel sticks
3/4 cup vegetable oil

Combine dressing mix and dillweed; add cereal, crackers, and pretzels. Combine well. Drizzle mixture with oil; stir to coat thoroughly. Place mixture in a large paper bag; let stand for about 2 hours, shaking occasionally. Store in an airtight container. Yield: about 16 cups

Snack Attack Cheesy BBQ Popcorn

3 tablespoons margarine
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped popcorn
1/2 cup grated Parmesan cheese

Melt margarine and add seasonings. Pour over popcorn, then sprinkle with cheese and mix thoroughly.

Italian Snack Mix

3 cups rice square cereal
3 cups corn square cereal
2 cups oat square cereal
2 cups pretzel sticks
1 cup peanuts
1/2 cup melted butter
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 325 degrees and lightly grease two large baking sheets. In a large bowl mix together the cereals, pretzels, and peanuts. In a small bowl mix together the butter and spices. Pour the butter mixture over the cereal mixture and toss to coat evenly. Spread on the prepared pans and sprinkle evenly with the cheese. Bake for 10 minutes, then stir or shake to move the mix around. Bake for an additional 10 minutes, or until the cheese starts to turn golden brown. Cool then serve, or store in an airtight container.

Cherry Orange Snack Mix

You can substitute dried cranberries, raisins, or currants for the dried cherries in this flavorful snack mix.

2 cups rice cereal squares
1 - 12 oz. can salted mixed nuts
2 egg whites
2 Tablespoon orange juice
1-1/4 cups sugar
1 teaspoon cinnamon
3 Tablespoon butter
1 cup dried cherries

Combine cereal and mixed nuts in large bowl. Beat egg whites, orange juice, sugar and cinnamon in medium bowl until very soft peaks form. Pour over mixed nut mixture and stir to mix well. Melt butter in 15x10 jelly roll pan. Spread cereal mixture in prepared pan.

Bake at 275 degrees for 30 minutes, stirring twice during baking. Stir in dried cherries and bake 10-15 minutes longer until mixture is lightly browned and crisp. Cool completely, break up into small chunks, if necessary, and store in airtight containers.

Cinnamon Snack Mix

5 cups honey graham cereal
3 cups bear-shaped graham cookies
2 cups ramen noodles, crushed
3/4 cup sliced almonds
1 cup golden raisins
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds and golden raisins. In a small saucepan over low heat, melt butter and blend in honey and orange juice. Spread over the honey graham cereal mixture and toss to attain an even coating. Spread mixtures onto a large baking sheet. Bake 10 minutes in the preheated oven.

Serves: 12

Thanksgiving Blessing Mix

2 cups Bugles brand corn snacks
2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms brand chocolate candy
16 Hershey's brand chocolate kisses

In a large bowl, gently mix all ingredients except Hershey's Kisses. Place 1/3 to 1/2 cup Blessing Mix in small cellophane treat bags. Add one Hershey's Kiss to each bag. Close bag with chenille stem or twist-tie.

Spicy Party Snack Mix

Makes 16 (1/2 cup) servings

2 cups small pretzels (twists)
2 cups bite-sized corn squares cereal
1 1/2 cups cheese crackers
1 1/2 cups honey roasted peanuts or mixed nuts
2 tablespoons melted butter or margarine
1 teaspoon Worcestershire sauce
1 teaspoon Chili Powder
1/2 teaspoon Ground Cumin
1/2 teaspoon Oregano Leaves
1/4 teaspoon Ground Red Pepper
1/4 teaspoon Garlic Powder

Preheat oven to 300degreesF. Combine first four ingredients in a large bowl. Set aside.

Combine remaining ingredients. Pour seasoning mixture over pretzel mixture; toss to coat. Spread mixture evenly onto ungreased 15x10-inch shallow baking pan.

Bake 25 minutes or until lightly toasted, stirring halfway through cook time. Cool completely. Mixture becomes crisp as it cools.

Taco Snack Mix

4 cups assorted shredded wheat or chex cereals
4 cups small pretzel sticks
4 cups tortilla chips
1 package taco seasoning mix
1/4 cup margarine -- melted

Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted margarine and toss to coat well. Store in an airtight container. Makes 12 cups.

The Original Chex Party Mix (Reduced-Fat Version)

3/4 teaspoon garlic powder
1 cup pretzels
1 1/2 teaspoon seasoned salt
3 cups Rice Chex cereal
3 cups Corn Chex cereal
1 cup garlic-flavor, bite-size, fat-free bagel chips or regular-size, fat-free bagel chips, broken into 1-inch pieces
2 Tablespoon Worcestershire sauce
3 cups Wheat Chex cereal
3 Tablespoon margarine or butter*
1/2 teaspoon onion powder

Heat oven to 250degrees F. Melt margarine in a large roasting pan in the oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container.

*Do not use spread or tub products.

Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an airtight container.

Important: Because microwaves cook differently, time is approximate.

"Beary" Christmas Popcorn Snacks

16 cups popcorn - popped
4 cups miniature marshmallows
1/4 cup butter or margarine
2 tablespoons milk
1/2 cup smooth peanut butter
1 tablespoon vanilla extract
1 teaspoon salt
miniature chocolate chips
red cinnamon candies
ribbon to decorate

Place popcorn in a very large bowl. In a medium saucepan, combine marshmallows, butter and milk. Stirring constantly, cook over low heat until marshmallows are melted. Remove from heat and stir in peanut butter, vanilla, and salt. Pour marshmallow mixture over popcorn and stir until evenly coated. Using lightly greased hands, press about 1/2 cup popcorn mixture into a 4 - 1/2 inch bear shaped mold. Transfer to waxed paper. Press 2 chocolate chips and 1 candy into bear for eyes and nose. Repeat with remaining popcorn mixture. Cool completely. Tie ribbon around neck of each bear.

Cheddar-Chive Popcorn

1 cup Popcorn, popped (about 12 cups)
3 tablespoon Unsalted butter cut into small pieces
2 teaspoons White-wine Worcestershire sauce
3 cloves garlic -- finely chopped
3 tablespoons Dried chives
1/2 cup Finely grated sharp Cheddar cheese, dried*
Salt, to taste

Preheat the oven to 350 degrees F. Place the popcorn in a large bowl. Put the butter, Worcestershire sauce, and garlic in a small saucepan and cook over low heat for about 3 minutes until the garlic has softened. Add the chives and stir well. Pour over the popcorn and toss. Spread the popcorn evenly in a large jelly-roll pan. Bake in the preheated oven for 15 minutes, removing the pan and stirring occasionally. Remove the pan from the oven. Toss the cheese with the popcorn, allow to cool slightly, then serve at once, adding salt to taste. Make 12 cups. *The cheese should be as dry as possible when added to the popcorn. Spread the grated cheese on a plate and chill it, uncovered, in the refrigerator, for several hours or overnight.

Curried Cocktail Crunch

2 tablespoons maple syrup
1 teaspoon curry powder|
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/8 teaspoon cayenne
2 cups Cheerios®
2 cups Corn Chex®
2 cups mini pretzels
1/2 cup golden raisins

Preheat oven to 250. Combine maple syrup, curry powder, Worcestershire, garlic salt, and cayenne in a very small saucepan over low heat. Bring mixture just to a boil and remove from stove. Place cereals and pretzels in a large bowl. Add warm maple mixture and gently toss to coat. Scatter cocktail crunch on a foil lined baking sheet and bake for 30 minutes, stirring often. Remove from oven and let cool. Add golden raisins and toss to mix. Makes six cups. Serving size is 1/2 cup.

Garlic and Parmesan Popcorn

2 tablespoon Corn oil
Salt
2 tablespoon Olive oil
1/4 cup Grated Parmesan
2 Garlic cloves, split
1 Garlic clove, minced
3/4 cup Popping corn
Dash cayenne pepper

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne and salt. Servings: 6

Hauntingly Good Popcorn

6 cups Popped popcorn *
1/2 cup Dried apple slices; cut
1/2 cup Dried cranberries
1/4 cup Raisins
1/4 cup Walnuts; chopped
1 tablespoon Brown sugar
1 teaspoon Pumpkin pie spice
1/4 teaspoon Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped popcorn as seasonings will not stick to it. In large bowl, toss together popcorn, dried applies, dried cranberries, raisins and walnuts. In small bowl combine brown sugar, pumpkin spice and cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

Jello Popcorn

1 small package any Jello (except -sugar-free)
1 c Sugar
1 c Corn syrup (Karo)

On low heat, heat till clear. When it is clear pour over largest bowl off popcorn you have. Shape into balls. It's easy and flavorful and kids go crazy over it.

Little Devils

2 cups Raw peanuts
1/2 cup (yes cup) Tabasco or other hot pepper sauce
Peanut oil
Salt to taste

Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in the sauce for about 30 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F.

Select a smoke proof dish that will hold the peanuts in a single layer. Thickly coat the dish with the oil. Add the peanuts, stir them, and sprinkle with salt. Place the peanuts in the smoker and cook until the peanuts are well browned and dry, 50 to 60 minutes. Check the nuts toward the end of the cooking time to avoid burning. Transfer the peanuts to absorbent paper to cool. Serve immediately or keep in a covered jar for several days.

Quarterback Crunch

5 quarts Popped popcorn
2 cup Miniature marshmallows
1 cup whole roasted almonds
2 cup Light brown sugar
1/2 cup Light corn syrup
1/2 lb Butter
1/4 teaspoon Cream of tartar
1 teaspoon Salt
1 teaspoon Baking soda

In large roasting or baking pan, combine popped corn, marshmallows, and almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260F on candy thermometer, about 5 minutes. Remove from heat. Stir in baking soda quickly but thoroughly. Pour immediately over popcorn mixture. Stir gently until well coated. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart and store in airtight container. Makes about 6 quarts.