Chex mix?
Olychick
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Yummy !!
Comments (1)Sounds delicious, right up my alley! I've been making these for several years! Herbed cheese crackers 2 (10 1/2-ounce) boxes cheese crackers ***I buy Dollar Tree's 1/2 cup vegetable oil 1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch) 1 heaping tablespoon dried dill 1 teaspoon garlic powder 1 teaspoon celery salt Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator....See Moream i the only one that dislikes chex mix??
Comments (20)I am right there with you Kat. I am very much a purist when it comes to snack foods. Actually many foods. I can't stand seasoned chips,crackers or popcorn. I also don't like things glopped together. Yes I will eat cake and ice cream but on separate plates. I don't like my food swimming in things. I am a dipper whether it is salad dressing,most gravy or pancake syrup. Even though I am purist I am an adventurous diner. I love ethnic foods, organ meats and seafood. Just don't prepare in a slimey, mush-like or a creamy, goopy, wet casserole concoction. When you start adding things like chocolate chips to muffins they are no longer muffins. Those are cupcakes. There are only two kinds of bagels...plain and egg. If they haven't been boiled they are NOT bagels. They are donut shaped rolls. Sprinkling of seeds can be tolerable. There is no such thing as a whole wheat English Muffin. Vegetable are delicious. they don't need fake cheese sauce or be covered in grease. If you need to put sauce on a steak it's time to learn to choose or serve a better cut of meat. If you eat steak without pink ... you don't like red meat. Leave that nice ribeye for someone who appreciates it. Put ketchup on it and I want to kill you. Mayo is EVIL. Rant over. Thank you....See MoreSubstitute for light corn syrup?
Comments (7)Strange recipe. That is a ton of sugar for that mix. And another 1/4 cup white sugar?! My recipe uses just one Tbsp. Bugles?, lol. Cheddar goldfish with all that sweet? So weird but I would taste it maybe. Do you have the furakaki yet? A packaged container usually has salt and sugar already in the mix so I would check the ingredient list. I make my own since I stock the ingredients in my pantry. Maybe check a few other recipes to compare and adjust to your flavor likes. I suppose if you like the roasted sweet spiced nut mixes so many seem to like over a roasted savory nut it might just suit. (we like savory over sugar-coated) I like more of a kick and use wasabi peas, much more soy, ginger/lime powder, white miso, sesame oil, a few different flake seaweeds, bonito flake, white and black sesame seeds..... I wish I had thought of the pretzel goldfish! Would have been great in my mix I made for the seven fishes party x-mas eve. I like this Italian one for another savory option, HERE...See MoreChristmas Baking: Fudge and snack mix edition
Comments (26)Here you go: Orange Scented Chocolate Almond Bark 1 pound chocolate (I use 42% semi sweet) Approx. 1 scant tsp. finely grated orange peel or a few drops of orange essential oil 2 cups roasted almonds*, very coarsely chopped - reserve a tsp. or 2 very finely chopped nuts for dusting Approx. 1 tsp. flaked sea salt (optional) Directions: Line a large cooky sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the chocolate, stirring until it is mostly melted; do not let the bowl touch the water. Add the orange peel and stir until the chocolate is completely melted & smooth. Do not overheat. Stir the prepared nuts into the chocolate, mixing well, and turn out onto the lined baking sheet, spreading in a 1/2-inch-thick layer. Sprinkle with the reserved finely chopped nuts & then the sea salt, crushing the salt flakes as you sprinkle them on. Refrigerate the pan with the bark on it for about 20-30 minutes, until hardened. Remove the bark from the parchment paper, break into pieces and store in the fridge or serve at once. * other nuts may be used instead of almonds To Roast Nuts: Preheat oven to 350F Spread whole nuts in a single layer on a baking sheet or pan. Bake for 5 minutes, then stir and bake for another 5 minutes. Check for color. If nuts are still not done, stir & bake an additional 1-2 minutes at a time until golden brown. Check often, since nuts can burn quickly! To remove skins, place slightly cooled nuts in a clean, dry towel, gather the towel around the nuts & rub vigorously. Skins should come off, but if they don’t, it’s OK. Cool & chop as desired....See MoreOlychick
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