hosted by Laverne Diede & Rhonda Fitterer
Sweet and Spicy Snack Mix:
- 5 Cups corn chips, such as Fritos
- 4 Cups Crispix Cereal
- 8 Cups popped corn
- 1 (11.5 ounce) can mixed nuts
Mix ingredients in a large roasting pan
Preheat oven to 250 degrees
Make syrup
Syrup:
- 1/2 Cup light corn syrup
- 1/2 Cup (1 stick) butter
- 1/2 Cup brown sugar
- 1 1/2 Teaspoons chili powder (I like to use a little more, up to 2 to 3 teaspoons)
- 1/8 Teaspoon ground cinnamon
- 1/4 to 1/2 Teaspoon ground cayenne pepper
- 1/4 Teaspoon salt
Put syrup ingredients in 2-quare sauce pan and bring to a boil. Pour hot syrup over popcorn mixture in
roasting pan. Stir until all ingredients are coated with syrup. Bake in preheated oven 250-degree oven
for 1 hour, stirring every 20 minutes. Remove from oven. Spread hot mixture on waxed paper to
cool. Feeds several very lucky popcorn-hungry munchers!
Quick & Easy Punch
- 2 quarts Hawaiian Punch
- 1 Quart Cranberry Juice
- 2 Liter bottle 7Up or Squirt
Combine all ingredients; reserve enough juice to make an ice ring. Freeze ice ring and add to punch
before serving.
Homemade Dots Pretzels
- 64 oz. Butter Spindles
- 16 oz. Orville Redenbacher’s Popcorn oil
- 1 packet Hidden Valley Ranch dressing
- 1 tsp garlic powder
- 1 1/2 Tbsp. dill weed
Put all ingredients in a 2 gallon storage bag, roll until pretzels are coated. Let pretzels dry overnight on
waxed paper or tin foil, store in an air tight container.
