Spicy Oyster Crackers

Christmas Snacks

2/3 c. canola oil
2 small pkgs. Hidden Valley Ranch dressing mix
1 t. dill weed
1/2 t. lemon pepper
1/2 t. garlic powder
1 lg. pkg. oyster crackers (what are they?)

Mix together oil, dressing mix, lemon pepper, dill and garlic powder. Place crackers in large baking dish. Pour mixture over top and stir until they are completely coated.

Cook in 200 degree oven for 20 minutes. Keep in an airtight container. Stays fresh for weeks. Goes wonderfully with a fresh soup or just as a snack!

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Popcorn Balls

Bowl of Popcorn

1 T. butter
1 c. sugar
1 c. molasses
1/2 t. salt
4 quarts of popped corn
1 t. mapline flavoring

Melt butter in sauce pan, add sugar, molasses and salt. Cook stirring frequently to hard ball stage (260 degrees F). Pour over corn and stir thoroughly. Butter hands and immediately shape into golf-ball sized balls–be careful, they are very hot. Makes 12-14 popcorn balls. From my mother in law, Mary Ann.

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Spiced Pecans


1 egg white
1 T. cold water
1 lb. pecans
1/2 c. sugar
dash of salt
1/2 t. cinnamon
2 T. butter

Beat egg white and water until frothy. Add pecans and blend together with hands until all pecans are coated. In a separate bowl mix together sugar, salt and cinnamon. Add to pecans and blend until pecans are well-coated.

Place on a buttered baking sheet and bake at 225 degrees for 1 hour. Stir every 15 minutes. Let cool before packing in jars or tins.

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Frozen Grapes


a bag of seedless red grapes (about 2 lbs.)
4 T. sugar

Simply wash the grapes (taking out any damaged ones), sprinkle with sugar and freeze for 2-3 hours. Take out about 10 minutes before your meal. They make a wonderful, refreshing snack in the summer, too!

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Lemon Poppy Seed Muffins

Assorted Muffins on a Plate

I cannot think of a better weekend breakfast offering than muffins. They are truly my weakness. In the afternoon, they make a good snack, too. You can take this recipe and substitue plain yogurt for the heavy cream and sour cream for a lighter recipe.

3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t salt
2 T. poppy seeds
10 T. butter, melted
1 c. sugar
2 eggs
1/2 c. heavy cream
1 c. sour cream
1 T. lemon zest
3 T. lemon juice
1 c. powdered sugar

Blend together in a large bowl flour, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds. Make a well in the center and add butter, eggs, heavy cream and sour cream. Blend all together thoroughly. The dough will be sticky.

In a large or two small, greased muffin pans, fill each cup to the top with dough. Bake at 375 degrees for 25 minutes.

In a small bowl blend lemon juice and powdered sugar until the consistency is the way you like it (add more lemon juice if it is too thick). After pulling the muffins from the oven, ice them generously. Let slightly cool and enjoy!

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chocolate chips

This is a wonderful evening snack for your family.  We have long enjoyed it over the past 17 years, since I got it from a friend in Little Rock.  Add-in’s can make for a wonderful snack to take as a gift or for a school function–you can gear it for the holidays, too, by using holiday M&M’s or Reeces Pieces, too!

5 c. oats
1/3 c. canola oil
3/4 c. brown sugar
1 1/2 t. cinnamon
1/3 c. honey
1/3 c. powdered milk
pinch of salt

In a large pot on medium heat stir together oil, honey, and brown sugar until sugar is dissolved.
Add in oats, powdered milk, salt and cinnamon. Mix until oats are fully coated. (Can add in raisins, m&m’s or chocolate chips)

Put on a lipped cookie sheet and bake at 375 degrees for 10 minutes. Cool in pan and mix.

Store in airtight container.

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Coconut, Berry and Walnut Granola

Coconut Berry Walnut Granola

I think this is wonderful with Brown Cow Vanilla Yogurt (1/2 c of each mixed together) for breakfast!

6 oz. coconut
2 c. instant, plain oats
3 oz. Craisins
3 oz. dried blueberries (or blueberry Craisins)
1/2 c. chopped walnuts
1/2 c. brown sugar (or splenda version of brown sugar)
5 T. honey
1 stick butter

Melt 1/2 stick butter in deep-dish 10″ pie plate or casserole dish (8 1/2 x 11″) in a 350 degree F oven. In a large bowl, blend coconut, oats, craisins, blueberries, and walnuts.  Stir in honey 1 T. at a time.  Add brown sugar and mix thoroughly.

Pour into pan.  Bake for 20 minutes, then stir.  Bake 5 minutes, then stir.  Bake 5 minutes more.  Let cool completely and store in an airtight container.

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