More Treats!

Ritz Pizzas

3 c shredded swiss cheese
1 oz can mushroom pieces
1/2 c chopped black olives
1/2 c finely chopped onion
1/4 t garlic salt
1/3 c salami cubed
2 T mayo
Combine all ingredients and place small amount on Ritz Cracker - microwave for 30 sec.

Saltine Toffee

1 cup butter
1 sleeve saltine crackers
1/2 cup light brown sugar
12 oz chocolate chips
Chopped nuts - optional
Preheat oven to 350°. On jelly roll pan, cover with parchment paper. Lay out sleeve of crackers.
Melt butter & brown sugar in saucepan. Bring to a boil for 3 minutes, stirring constantly. Pour over crackers, spread evenly.
Bake for 10-12 minutes. Remove & sprinkle chocolate chips. Let melt & spread. Sprinkle nuts on top. Refrigerate for one hour. Break apart.

Tasty Pretzels!

3/4 cup Canola Oil
1 pkg Hidden Valley Ranch Dressing
3/4 tsp Garlic powder
1 tsp Cayenne pepper
1 tsp lemon pepper
30 oz pretzels - (2 regular bags)
Mix oil & herbs in a measuring cup. Place pretzels in a large bowl and pour mixture over them. (You may have to half the recipe, if your bowl is small). I like a little more lemon pepper, and usually sprinkle to taste! With a large spoon or spatula, cover the pretzels with oil mixture. When all are coated well, place pretzels back in the bag (or air-tight container). They are better if they stay in the bag over night.

Sweet Party Mix

1 1/2 c butter
1 1/2 c brown sugar
1/4 c Karo syrup
Mix together and bring to boil
Once it reaches a boil, boil for 1 minute total (i do in microwave)
Next add 1/2 tsp baking soda
Mix until starts to foam and immediately pour over a 17 oz box of Crispix and nuts (your choice).
Put the cereal and nuts in a paper sack, and pour the mix over top. Close bag and shake bag to mix well
Microwave 5 minutes in paper bag. Take out every minute and shake bag. Pour onto waxed paper and cool.

Salted Peanut Chews

Base:
1 Pillsbury Yellow Cake Mix
1/3 c. butter - softened
1 egg
3 c. miniature marshmallows
Topping:
2/3 c. corn syrup
1/4 c. margarine
2 tsp. vanilla
1 (10oz.) pkg. peanut butter chips
2 c. rice crispy cereal
2 c. salted peanuts
Heat oven to 350. In large bowl combine cake mix, butter and egg; beat at low speed until crumbly. Press in bottom of ungreased pan. Bake for 12 to 18 min. remove from oven and put marshmallows on top immediately. Return to oven for 1 or 2 minutes. Cool while preparing topping. In large saucepan, combine all ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth. Remove from heat and stir in peanuts and cereal. Put on top and refrigerate 1 hr. or until firm. Cut in bars.

Over-the-Top Popcorn

4 slices bacon
1 (1.3 oz.) microwave popcorn
1/4 c. grated Parmesan
4 Tb. butter - melted
2 tsp. buttermilk ranch dressing mix
1/4 tsp. pepper
Cook bacon slices in a large skillet over medium-high heat 10 mintues or until crisp; remove bacon, drain on paper towels. Coarsely chop bacon. Pour popped microwave popcorn into a large bowl. Toss with bacon, 1/4 c. parmesan cheese, 4 Tb. melted butter and 2 tsp. ranch dressing mix. Sprinkle with 1/4 tsp. freshly ground black pepper and serve immediately.

Oreo Truffle Balls

1 (1 pound, 2 ounce) package Oreo cookies
 1 (8 ounce) package cream cheese, room temperature*
2 (8 ounce) packages semi-sweet chocolate chips**
Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
Line two large baking or cookie sheets with either wax paper, parchment paper or a Silicone Baking Mats; set aside.
In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.
If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.
Use latex gloves to roll the balls, less mess!
* You can use original or low-fat cream cheese
** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

Funnel Cake

1 egg
2 c oil
2/3 c milk
2 T sugar
1 1/4 c flour
1/4 t salt
1 t baking powder
Confectioners sugar for dusting
Mix sugar, flour, salt, and baking powder. In a separate bowl, beat egg and milk together. Then slowly whisk the dry ingredients into the wet. Heat oil until a drop of flour “dances” on the top. Put batter in a plastic baggie and cut off the corner. Then squeeze the batter into the oil in a web pattern. Let it cook for 2-3 minutes. May have to flip. Remove and immediately dust with confectioners sugar.

Daddy’s Popcorn

1 tbs cup vegetable oil
2 tablespoons butter
1/2 cup unpopped popcorn
3/4 teaspoon seasoned salt - or to taste
Get out a large bowl.
In a 2 quart pot, combine the oil, butter, seasoned salt, and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn is almost stopping from popping, remove it from the heat, and hold it over the bowl until it stops popping. Pour into the bowl.

Butterscotch Caramels

2 cups Sugar
1 3/4 cups White Corn Syrup
3/4 cup Butter
1 pint Whipping Cream
1/2 tsp. Vanilla
1 cup Chopped Pecans
Place 1/2 cream, all syrup and sugar. Stir until boiling hard. Add remaining cream and butter slowly so boiling does not stop.
Cook slowly until firm ball (250 degrees) takes 50-60 minutes
Sprinkle nuts on well greased pan. Add vanilla to mixture and pour over nuts. Let stand several hours. Print this post