Belgourmet's World Famous Snack Recipes
Snack Recipes
World Famous Snacks and Snack Recipes

Snack Recipes

Snacks

Trash

9 cups Chex or square cereal
6 ounces (1 cup) chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Melt chocolate chips, peanut butter, margarine and vanilla for
approx. 1.2 minutes in the microwave. Pour over the cereal, stir to
coat well. Toss in a paper bag with powdered sugar. Cool and serve

Southwest Texas Snack Mix

1 cup small pretzel twists
1 cup corn chips
1 cup oyster crackers
1 cup toasted pumpkin seeds
1 cup honey-roasted peanuts
2 T butter or margarine, melted
2 T brown sugar
1 t Worcestershire sauce
1 t Chili Powder
1/2 t ground cumin
1/8 t cayenne pepper, optional

Preheat oven to 300°F.

Combine first five ingredients in a large bowl. Set aside while you make the coating mixture.

In a small bowl, combine remaining ingredients; mix well.

Pour mixture over snack mix and toss to coat.

Place on ungreased 10x15-inch shallow baking pan.

Bake 25 minutes or until peanuts are golden brown, stirring halfway through cook time.

Cool completely. Mixture becomes crisp as it cools.

Makes 5 cups

Saltine Breakfast / Snack

Time: about 10 minutes

Ingredients:
Saltine crackers
boiled water
sugar
milk

Directions:

Place Saltines in bowl.
Add boiled water, wait until crackers have expanded.
Pour out excess water (I leave a little water to keep it warm).
Add milk and sugar to taste. Enjoy!

Honey-Nut Snack Mix Recipe

INGREDIENTS
4 cups toasted oat bran cereal
2 cups uncooked quick-cooking oats
1 cup chopped pecans
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1/2 cup honey
1 cup sweetened dried cranberries or raisins


INSTRUCTIONS
Combine first 5 ingredients in a large bowl; set aside.

Stir together butter, brown sugar, and honey in a small saucepan over
low heat, stirring until butter melts and sugar dissolves.

Pour butter mixture over cereal mixture, stirring to coat. Spread in
a single layer on an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 325° for 20 minutes, stirring once. Stir in cranberries, and
bake 5 more minutes. Spread immediately on wax paper; cool. Store
snack mix in an airtight container.

Note: For testing purposes only, we used Quaker Oat Bran for toasted
oat bran cereal.

YIELD: Makes 7 cups
PREPARATION TIME: 10 min.
COOKING TIME: Bake: 25 min.

Muffin Pan Snacks Recipe

1 package (4-serving size) JELL-O Brand Gelatin, any flavor
3/4 cup boiling water
1/2 cup cold water
Ice cubes
1 1/2 cups diced fresh fruit or vegetables

Dissolve gelatin in boiling water. Combine cold water and
ice cubes to make 1 cup. Add to gelatin, stirring until
slightly thickened. Remove any unmelted ice. Add fruit.
Chill until thickened, about 10 minutes.

Place foil baking cups in muffin pans, or use small individual
molds. Spoon gelatin mixture into cups or molds, filling each
about 2/3 full. Chill until firm, about 2 hours.

Peel away foil cups carefully or dip molds in warm water for
about 5 seconds to unmold.

Makes 6 servings

Ortega Snack Mix

20 Servings

INGREDIENTS
3 cups lightly salted peanuts
3 cups corn chips
3 cups spoon-size shredded wheat cereal
2 cups lightly salted pretzels
1 (1.25-oz.) package ORTEGA® Taco Seasoning Mix
1/4 cup butter or margarine
DIRECTIONS

COMBINE peanuts, corn chips, shredded wheat, pretzels, seasoning mix and butter in a large bowl. Toss well to coat. Store in an airtight
container or resealable plastic bag.

Zucchini Bars

3/4 c butter or margarine
1/4 c white sugar
3/4 c brown sugar
1 tsp vanilla

1 3/4 c flour
1 1/2 tsp baking powder

2 cups grated zucchini (no need to peel it)
1 c coconut
3/4 c chopped nuts.

Blend the butter, sugars and vanilla. Add flour and baking powder.
When well blended, add the zucchini, coconut and nuts. Place
mixture in a 9" x 9" pan, bake approx. 40 min. at 350 degrees.

Icing

1 c icing sugar
1.5 tbsp milk
2 tbsp melted butter
1/2 tsp vanilla
1/2 tsp cinnamon

Combine icing ingredients and spread over squares while still warm.

Butter Pecan Turtle Bars

2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves

2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips

Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9*x*13 pan; sprinkle pecans on top. Caramel layer: In a heavy saucepan over medium heat cook butter and sugar, stir constantly; boil 1/2 - 1 minute. Pour evenly over crust. Bake 18 - 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 to 3 minutes; swirl for marble effect. Cool completely before cutting.

Makes 3 - 4 dozen.

White Chocolate Cranberry Bars

2 1/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup unsalted or regular butter, softened
2 eggs
2 tsp. vanilla
1 cup coarsely chopped fresh or frozen cranberries
1 cup chopped walnuts
12 oz pkg. (2 c) white vanilla chips
1 Tbsp. shortening

Heat oven to 350 degrees. Grease 13x9" baking pan. In large bowl,
combine flour, baking powder, baking soda and salt; mix well. In
another large bowl, combine brown sugar, sugar and butter; beat
until light and fluffy. Add eggs 1 at a time, beating well after
each addition. Add vanilla; blend well. Gradually add flour mixture;
blend at low speed just until combined. Fold in cranberries, walnuts
and 1 1/2 cup vanilla chips. (Reserved remaining chips for topping.)
Spread batter in greased pan. Bake 350 degrees for 30-40 minutes, until golden brown. In small saucepan, over low heat, melt reserved 1/2 cup vanilla chips and shortening, stirring occasionally. Drizzle over warm bars. Cool 1 hour or until completely cooled. Cut into bars.

Yield: 36 bars

 

Apricot Raisin Bars

Yield: 24 Bars

1/2 c dried apricots, diced
1/4 c raisins
1/2 c apples, peeled and grated
1/2 c reduced-sugar apricot preserves

1 1/2 ts baking soda
1 c all-purpose flour
1/2 c oat bran
2 c rolled oats
1 ts ground cinnamon
1 c brown sugar
3/4 c reduced-calorie margarine, melted

In a medium bowl, combine all filling ingredients. Stir well.

Make crust: In a large bowl, combine baking soda, flour, oat bran,
oats, cinnamon, and brown sugar. Stir in melted margarine. Press
slightly more than half of crust mixture in bottom of a 9- by
13-inch pan sprayed with vegetable cooking spray.

Spread on filling. Sprinkle on remaining crust. Bake at 325 degrees for 20 minutes. Cut into bars.

Makes 24 bars

Snack Recipes - Recipes for Snacks




Copyright Belgourmet 2004