Jodi’s Famous Snack Mix
1 can of cocktail peanuts
1 big bag of plain M&M’s
1 big bag of peanut M&M’s
1 large box of raisins
1 bag of semi sweet chocolate morsels
Mix even amounts of all ingredients in large bowl. Enjoy!

Sweet and Spicy Pecans
2 cups pecan halves
2 T melted butter
1 1/2 T sugar
1/2 t ground cumin
1/2 t chili powder
1/4 t ground red pepper
1/8 t salt

Toss pecans in butter, combine all ingredients and sugar tossing to coat all ingredients. Spread on baking sheets; bake at 325 degrees for 15 minutes. Stir occasionally!

Chex Mix Puppy Chow
9 cups Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter and butter in a sauce pan. Remove from heat and stir in vanilla. Pour over Chex cereal, put into a large paper bag with powdered sugar and shake well to coat. Spread mixture evenly on wax paper and allow to cool.

Emilie’s sister’s praline recipe
1 c. white sugar
1 c. brown sugar (1/2 light and 1/2 dark)
1 dash salt
1/2 c. milk
2 Tbsp. white Karo syrup
2 Tbsp. butter
1 tsp. vanilla
1  1/2 c pecan halves

Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines.
**Be careful! It hardens very quickly!

Jodi’s Pumpkin Bread
It’s that time of year! If you haven’t made Jodi’s pumpkin bread yet, you should do it soon!
Click here to watch Jodi make this pumpkin bread!

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Spicy Goldfish Snacks
18 ounces cheddar cheese goldfish crackers
1 ounce ranch dressing mix
3 teaspoons dill weed
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
2/3 cup vegetable oil

Place crackers in a large bowl. Combine the remaining ingredients. Drizzle over crackers and toss to coat evenly. Transfer to a large baking pan. Bake at 250 degrees for about 15-20 minutes stirring occasionally. Cool completely and store in an airtight container.

Five minute fudge
2 T butter
2/3 cup undiluted evaporated milk
1 2/3 cup sugar
1/2 tsp. salt
2 cups (4 oz) miniature marshmallows
1 1/2 cp (6 oz.) semi-sweet chocolate pieces
1 tsp. vanilla
1/2 cup chopped walnuts (optional)

Combine butter, evaporated milk, sugar and salt in saucepan over medium heat – stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1 minute (until marshmallows melt and blend). Pour into 8-inch square buttered pan. Cool. Cut in squares.



Pin It on Pinterest

Share This

Share This

Share this post with your friends!