SNACK MIXES 4

REINDEER CHOW
We really liked this.  Couldn't find the sugar cookie pop-tarts.  Used brown sugar pop tarts.  Kids had fun helping me make.  We broke pretzel sticks in half.

Santa’s helpers will enjoy this sweet-and-salty snack mix featuring Pop-Tarts® Sugar Cookie toaster pastries, Kellogg's® Crispix® cereal, pretzels, cashews, candy, peanuts and white chocolate.

https://www.kelloggsfamilyrewards.com/en_US/recipes/reindeer-chow-recipe.html?version=VERSION23_K23&PID=25867138&utm_source=newsletter102416&utm_medium=newsletter&utm_term=hero_30daysofcheer_day23_1217_get_recipe_button_section&utm_campaign=30DAYSOFCHEER_TRIGGER

4 cups Kellogg's® Crispix® cereal Buy Now
2 cups thin pretzel sticks
4 Pop-Tarts® Frosted Sugar Cookie toaster pastries Limited Edition Buy Now
2 cups dry roasted cashews or dry roasted peanuts
1 package (12.6 oz.) candy-coated chocolate pieces
1 package (12 oz.) white chocolate morsels
1 tablespoon shortening
Directions:

1. In large bowl combine KELLOGGS CRISPIX cereal, pretzels, KELLOGGS POP-TARTS Frosted Sugar Cookie toaster pastry pieces, cashews and candy-coated chocolate pieces. Set aside.

2. In small saucepan combine white chocolate morsels and shortening. Cook and stir over low heat until melted. Drizzle over cereal mixture. Toss until coated. Spread on large piece of foil. Let stand at room temperature about 15 minutes or until chocolate is set.

3. Break cereal mixture into pieces, if necessary. Store in airtight container for up to 1 week.

HOMEMADE PIE CRUST

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see below).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.

FLAKY PASTRY
This didn't really work for me was kinda slimy.  Put in fridge and then put quite a bit of flour on counter to roll out.  Was easier to handle with more flour.  Maybe I didn't cut shortening small enough pieces.  Tasted really good.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON’T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ….until it has started to adhere together. Peek at the dough…..if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough……all on it’s own. It’s like magic…and will always give you perfect, flaky crust. I promise.
*This recipe makes 2 double crust 9? pies.


http://www.justgetoffyourbuttandbake.com/old-fashioned-apple-pie/

MAPLE BARS

Maple Bars

http://djsfavoriterecipes.blogspot.com.br/2010/11/maple-bars.html

These were easy to make and so so yummy!  Pretty sweet maybe try cutting back on the sugars next time.  1/2 a batch was just right for 6 big bars.  Perfect FHE refreshment.  Would be fun to try a chocolate frosting as well.

I am re-posting this recipe as I have tweaked it just a bit. I decided adding the cinnamon to the milk isn't the best thing to do, it clumps. Instead, whisk into the flour and then add to the yeast mixture. Also I'm increasing the flour to 5 cups... seems I always have to add more. And I'm adding 1/8 teaspoon salt to the frosting.... Salt enhances flavors and takes that "too sweet" out of the frosting just a bit. I made these for work yesterday and added diced cooked bacon to the top! Delicious!

I was snowed in yesterday morning and couldn't go to work!! So I thought 'why not bake?' And one of my favorite things when I worked at the Bakery was Maple Bars! MMMMMM... I ran across this recipe on http://www.recipezaar.com/. So I thought I would give it a try!! It was yummo !  I think next time I make them I will cut the dough into 3 strips and then in six pieces for a little smaller bar but they were good, and not too heavy. I also like the fact that these are baked, not fried! I suggest eating with hot chocolate or a tall glass of milk. mmmmmmmmmmmm!!

Maple Bars
1 1/2 cups milk
1/3 cup shortening (I used butter flavored Crisco)
4 Tablespoons  granulated Sugar
2 teaspoons salt

1/4 cup lukewarm water

2  (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon

Maple Icing
1/3 cup butter
1 cup packed brown sugar

1/4 cup milk

1 1/2 cups powdered sugar

2 teaspoons mapleine (found by the flavor extracts and seasonings) or maple extract
1/8 teaspoon salt

For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.

After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky.  Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. 

Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.

While bars are raising,  preheat the oven to 425 degrees.

Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

Make the icing while the bars are raising:

In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine, salt and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more).  I didn't add more sugar (see note above) but I did need to add more milk.

Spread on maple bars and enjoy!  Sarah and I did!!! Yummo!

TORTILLAS

TORTILLAS
Patti Raney came and showed us how to make these at YW.  Need to use dutch oven pan (no oil).  Took about an hour+ start to finish.

Cut together:
4 cups sifted flour
6 T shortening or margarine

Mix until dough is soft:
1 tsp salt
1 1/2 cup warm water

Divide dough into 15 -18 egg size balls.  Let is stand for 5-10 minutes.  Heat griddle (medium high) - do not grease.  Dust board or countertop with a little flour.  Take one ball of dough press down & place on dusted board.  Take a rolling pin and place on he middle of dough.  Roll away from you and roll toward you (keep dough oval shape at all times).  Place tortilla on hot griddle for 1/2 minute (till bubbles appear), turn, leave for about 1/2 minute, turn & leave for about 1/2 minute, remove from griddle.  Tortilla should be bubbly and soft.

GINGERBREAD HOUSE FROSTING

FROSTING FOR GINGERBREAD HOUSES
We have tried different frosting for our graham crackers houses and this is by far my favorite so far.  The frosting didn't harden up very fast but is doable.  It is also taste pretty good.  I 1/2 the batch and it was just perfect for 4 houses.  But we did get out some of pre-packed frosting for cookies that Abagail used at the end.  So next time maybe make 3/4 of it.  This came from Betty Crocker.

UPDATE: Tara uses canned frosting.  She says it hardens up if you don't get the fluffy kind.

Make sure and use the Bosch to mix.

6 cups powdered sugar
1 cup shortening
1/3 cup corn syrup
1/4 cup milk
food coloring - optional

Beat until smooth.  Can add more milk if want it thinner.  

ALMOST TOO MUCH CHOCOLATE CAKE

ALMOST TOO MUCH CHOCOLATE CAKE
Got this recipe from Luann who got it from Chad's mom.  We made this for Abagail's 5th birthday (instead of nuts at the top we did a 5 out of M&M's) Lisa had made it a couple of times and told us how yummy it is.  I didn't have a 2nd piece, but Jackson said the next day that it was even better.  One thing that is good is you can make the cake and frosting ahead of time.

First, bake the cake
Cake Recipe
18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1.5 cups semisweet chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans (I put parchament paper on bottom and used 9" pan)
Bake for 50 to 55 minutes, until a toothpick comes out clean.  Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.  
 **This cake can be made gluten free using Pamela’s gluten free Chocolate cake mix.

Second, make the Chocolate buttercream  
This makes a lot - could probably use it for 2 cakes (or I thought it would be fun to make sometime by cutting the cakes in two and making 4 layers) 
1 cup vegetable shortening
3-4 Tlb milk
½ cup unsweetened coco powder
½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)
1 lb powder sugar
Mix all ingredients with mixer until smooth.

Third, add buttercream between the 2 cake layers-

Fourth, make ganache

2 tablespoons corn syrup (not sure if you really need this)
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

I didn't do it like stated but made it how I have made genache in the past.  Put heavy cream in bowl until simmer (see steam). Take off heat and add chocolate.  Let is sit for 3-5 minutes then stir with a whisk until all melted.  In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.
Let the ganache cool for a few minutes.

Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.
Pipe buttercream stars on the rim of the top.
Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake

CHEESEBURGER PIE

CHEESEBURGER PIE
Everyone really liked this. Easy prep, but takes a while to cook.  I cooked it at 350 and it still took the 45 min.  Used a pie crust I had on hand.  Next time would like to try adding corn, peas, chopped broccoli or maybe shredded carrots.

• Crust:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3 tablespoons butter
• 3 tablespoons milk
• .
• Filling:
• 1 pound lean ground beef
• 3/4 cup chopped onion
• 4 eggs, slightly beaten (2 flax)
• 1/2 cup milk
• 1 1/2 to 2 cups shredded Cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 cup pizza or spaghetti sauce

Preparation:

Prepare crust for cheeseburger pie. Into a mixing bowl sift together flour and salt; cut in shortening until it resembles coarse meal. Cut in butter until it resembles small peas. Add milk; stir with a fork until all dough holds together. On a lightly floured surface, roll dough into a circle about 1 1/2 inches larger than inverted pie plate (12 inches). Fit loosely into pie plate; fold edge to make a high standing crust rim. Flute around the edge and prick inside with a fork in several places. Bake pie crust for 8 to 10 minutes at 450°, or until lightly browned.

Meanwhile, prepare filling. In a large skillet over medium heat, break up beef and brown with the onion; drain off excess fat. In a mixing bowl combine eggs, milk, 1 cup of the cheese, salt, oregano, and pepper. Stir in meat mixture. Spoon into prepared pie pastry. Reduce oven temperature to 325° and bake pie 40 to 45 minutes, or until a knife inserted near the center comes out clean. Spread top with pizza sauce; bake an additional 10 minutes. Sprinkle with remaining 1/2 to 1 cup of shredded cheese. Cut into wedges and serve hot.

Makes 6 servings.

CHEESEBURGER PIE

We all really liked this.  So easy to make.

http://www.bettycrocker.com/recipes/impossibly-easy-bacon-cheeseburger-pie/9ecc3aa7-c0c5-4811-b5e2-1596c77dc074?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_04_28_2016&vcode=AQAAAAAPFASdGW5oSeAgVRkaNX1Z3s5aIRvz8up3KUIpVgUXjWZ1g-vXybGxOW7oSiqkz2dXucXXc5I-lroGkZpNcuxe5Z8-Ii3U5qz0XXMiTR1LOg

Ingredients

6

slices bacon 

1

lb lean (at least 80%) ground beef 

1/4

teaspoon pepper

1

large onion, chopped (1 cup) 

1/4

cup ketchup

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

1

cup milk

2

eggs

Directions

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
• 2 In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
• 3 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• 4 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

POP TARTS

HOMEMADE POP TARTS

These were good and so easy.  The kids enjoyed helping.  Would be fun to have with guests or at a party and have different kinds of jams and let people choose their own.  Didn't have sparkling sugar but would be fun to try (wonder if WinCo has it in bulk).  I just used the boxed pie crust.  Made 1/2 of the glaze - could have made even less that half.

UPDATE: We really like these with any kind of jelly.  Could also use pie filling.  Have done peanut butter with jelly...that is good too.  I like egg wash on top the best.  Also have sprinkled turbinado (brown) sugar on top.  Really liked.  Have used homemade pie crust...see below. Last time I made them I wrapped them up kinda like a present.

Ingredients:

• Pie crust, refrigerated or homemade 
• Jam or Preserves
• Glaze or Egg Wash
• Sparkling Sugar 

Directions:

Preheat the oven to 425 degrees.

Unroll one of the pie crusts and square the edges (I didn't do this I just cut 3 across each way - worked fine being rounded). Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. 

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops  with some white sugar.

To Make the Glaze:

• 1 cup powder sugar
• milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see blog post on homemade pie crust).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.

OREO COOKIES (NIE NIE)

OREO COOKIES

We all really liked these.

http://www.cjaneanswers.com/2010/03/oreo-cookie-recipe-nie-keeps-blogging.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+DearCjane+(dear+cjane)

1 package of devil's food cake mix

2 eggs

3/4 cup of shortening

blend all together at once.

roll soft dough in small balls (turns out better to roll them and not use a scooper)

on a cookie sheet.

(don't press down,

keep balls intact before baking)

bake at 350 degrees

for 8 minutes

(don't you dare over-bake)

frosting for the middle:

8 oz. cream cheese

1/2 stick of butter

2 tsp. vanilla

2 to 4 c. powdered sugar

mix until smooth.

when cookies are cool:

frost backs of cookies

and make sandwich with another cookie.

easy does it.

SNACK MIXES

CRISPIX MIX S'MORES

BEYOND TASTY!!! Found this on the back of a Crispix box. My kids love mixes like this - especially when traveling.

3 cups Crispix cereal

1 cup Teddy Grahams

---

1/4 cup butter, melted

1 T brown sugar

1/2 tsp. cinnamon

---

1 cup miniature marshmallows

1/3 cup M&M's

In a 9x13 mix cereal and Teddy Grahams. In a small bowl, stir together butter, brown sugar and cinnamon. Drizzle over cereal mixture. Stir until coated. Bake at 250 for 45 minutes, stirring every 15 minutes. Spread on foil. Cool completely.

Stir in marshmallows and M&M's. Store in airtight container at room temp for up to 1 week.

From Heather B. (LDS Foundation)
9 cups Golden Grahams or Rice Chex
8 cups Corn Chex
2 cups Coconut
1 cup nuts
Bring to a boil and boil for 2 minutes:
1 cup sugar
1 cup light karo syrup
3/4 cup butter
Pour on cereal. Cool and enjoy!

HEARTY MULTIGRAIN SNACK

We all really liked this - made it for FHE. Good one for the kids to help with. Needs to cool for about 30 minutes.

1 egg white

1/4 tsp salt

1/3 cup packed brown sugar

1 tsp cinnamon

3 cups MultiGrain Cheerios

1/3 cup chopped pecans

Heat oven to 300. Lightly grease cookie sheet.

In a large bowl, beat egg white on high speed until foamy; beat in salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on cookie sheet.

Bake 12-15 minutes or until set. Immediately remove cookie sheet to cold cookie sheet or large pan. Cool completely, about 30 minutes. Break into pieces. Store in airtight container.

GULOSH

Took to Oregon Coast for Gray/Nelson Olympics. Remember Mom bringing on camping trips. Fun part about Gulosh is you can put in it whatever you want.

Got from bulk section:

granola

M&M's

peanuts in hard sugar coating

Marshmallow Mateys

raisins

chocolate covered peanuts

Fruit Loops

Would be good to add: cranberries, dried banannas

READING REFRESHMENT (from Food & Family Magazine)

Alpha-Bits

Honeycomb

Waffle Crisp

Marshmallows

Raisins

Pretzels

Popcorn (only add if all is going to be eaten that day - or else it makes everything taste like popcorn)

SENT TO JAVAN:

Turned out really good and everyone liked. I think it would have been better if we would have added a Chex cereal or Cheerios.

Honeycomb

Cookie Crisp

Marshmallow Matties

Peanut M&M's

Peanut Butter M&M's

Raisins

Marshmallows

Peanut Butter filled pretzels

HOLIDAY SUGARED NUTS

Burrelle's cookbook pg. 40
Easy to make. Have taken to many parties. Goes over well.

POPCORN - using Whirley-Pop
Butterscotch Almond Popcorn Mix (popcorn cookbook pg. 10)
Make popcorn with 3/4 cup kernals and oil
Melt a bag of butterscotch chips (we like Guittard)
Put popcorn in a large bowl (we use biggest silver bowl). Add 2 cups slivered almonds. Cool on a cookie sheet or wax paper. Makes about 6 cups.
One of Lisa's and kids favorites.
Snap-Crackle Popcorn and Nuts (popcorn cookbook pg. 24)
About 2 hours before serving; preheat oven to 250. Placed popped popcorn, pecans and walnuts in lare roasting pan; set aside.
Prepare carmel coating. In a 2-quart sauce pan over medium heat. Heat sugar, butter, corn syrup and salt to boiling. Boil 5 minutes, stirring frequently. Remove saucepan from heat and stir in vanilla.
Pour hot mixture over popcorn mixture, stirring to coat well. Bake mixture for 1 hour, stirring occasionally.
Spoon caramel-covered popcorn onto waxed paper to cool, stirring occassionally to seperate. Store in airtight container and use within one week - shouldn't be a problem, this is very good! Makes 21 cups.

SWEET TOUCH GLAZED POPCORN (popcorn cookbook pg. 27)
Pour into popper:
1/3 cup kernals
4 tbsp sugar
4 tbsp oil
Cook on stove. Put on Pam sprayed cookie sheet to cool. Immediately soak popper in soap water.
CORNY SNACK MIX
Yum! Very good!
3 quarts popcorn (whirly pop 3/4 cup)
1 pkg (15 oz) Corn Pops
1 pkg (15 oz) corn chips (used Fritos)
2 pkgs (10-12 oz) vanilla or white chips
In two large bowls combine everything but the chips. Melt and pour over popcorn mixture. Cool in bowls or on two cookie sheets.
PRETZEL CEREAL CRUNCH
taste of home 2009 QUICK COOKING pg. 39
Was addicting! Made with chocolate chips (melted).