Fire Crackers
Serving Size: 12 servings
Fire Crackers
Such a great party snack!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 8 ounces (2 sleeves) of saltine crackers
- 1 package (2 tablespoons) ranch dressing mix
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons red pepper flakes
- 1 teaspoon Everything But The Bagel seasoning
- 1 cup butter/olive oil
Instructions
- Pour the butter/oil, seasonings, Parmesan, and spices into a gallon Ziploc bag. Close the bag and knead them together to mix the ingredients thoroughly.
- Place the two sleeves of crackers in the bag, re-seal, and gently turn the bag over several times to coat the crackers with the spice mixture. Repeat every 5 minutes of so until they're thoroughly coated.
- You can let the bag sit overnight, if desired.
- Remove the crackers and lay them out on a baking sheet. Bake at 250°F for about 15 minutes.
Notes:
Arbonne Trail Mix Bars
Serving Size: 20-24 bars
Arbonne Trail Mix Bars
A healthy take on traditional granola bars.
Prep time: 25 MinTotal time: 25 Min
Ingredients
- 2 cups gluten-free rolled oats
- 6 scoops Arbonne vanilla protein mix
- 1 cup almond butter, smooth
- 1 cup brown rice syrup
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 1/2 cup sliced almonds
Instructions
- Melt almond butter and brown rice syrup in microwave for 30-45 seconds for easier mixing.
- In mixing bowl, combine rolled oats, protein mix, raisins, walnuts and almonds.
- Add almond butter and rice syrup. Mix together well.
- Form into 9x13 pan and refrigerate for an hour. Cut into bars.
- Wrap individual bars in plastic wrap. Store bars in refrigerator.
Notes:
Baked Tortilla Chips
Serving Size: 6 ounces
Baked Tortilla Chips
Super easy DIY tortilla chips!
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 16 corn tortillas
- 2 tablespoons olive oil
- 1/2 tsp salt
Instructions
- Preheat oven to 400°F with racks in the upper-middle and lower-middle positions.
- Line two large baking sheets with parchment paper for easy clean-up. Brush both sides of each tortilla lightly with olive oil. Stack the tortillas, 4 at a time, and slice them into 8 wedges with pizza cutter. Repeat with the remaining tortillas.
- Divide the wedges between two baking sheets and arrange them evenly across the pans (it's ok if the chips overlap; they'll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.
- Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. This could take as little as 10 minutes. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.
Notes:
Lemon Muddy Buddy Mix
Serving Size: 10-12 servings
Lemon Muddy Buddy Mix
A crunchy, light lemony treat.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
- 1/4 cup butter
- 2 tablespoons lemon juice, fresh squeezed
- 4 teaspoons lemon zest
- 1 1/4 cups vanilla baking chips
- 2 cups powdered sugar
- 9 cups Rice Chex cereal
Instructions
- Add cereal to large mixing bowl and set aside.
- Microwave vanilla chips, butter, lemon zest and lemon juice on High for 1 minute. Stir. Microwave an additional 30 seconds if necessary, until mixture is smooth.
- Pour mixture over cereal, stirring until evenly coated.
- Pour into a 2 gallon resealable plastic Ziploc bag. Add powdered sugar. Seal bag and gently shake until well coated.
- Spread on waxed paper to cool. Store in airtight container.
Notes:
S’mores Puppy Chow
Serving Size: 12 servings
S'mores Puppy Chow
A sweet, crunch, chocolaty snack.
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
Ingredients
Main Mixture
- 2 cups Golden Graham cereal
- 2 cups Rice Chex cereal
- 1 cup confectioners’ sugar
- 1/2 cup milk chocolate morsels
- 1/4 cup creamy peanut butter
- 1 cup mini marshmallows
Add-Ins
- 1/2 cup Golden Grahams cereal
- 1/2 cup mini marshmallows
Instructions
- Place the chocolate and peanut butter in a medium-sized microwave-safe bowl. Microwave on high in 30-second intervals and stir after each session. (It’s usually fully melted in about a minute.) Continue until the mixture is smooth when stirred.
- Pour the cereals and 1 cup of marshmallows into a large mixing bowl. There are not marshmallows in my picture above, but after testing I found that adding them at this stage works best if you want them coated in chocolate.
- Add the chocolate mixture and gently stir until cereal is evenly coated. Don’t miss all the crumbly bits at the bottom!
- Now, pour the coated cereal into a large Ziploc bag and add the confectioner’s sugar. (This is usually messy, an extra set of hands to hold the bag open helps!) Seal the bag and shake until the cereal is well coated. Make sure the bag is closed!
- Add In’s: Pour Golden Grahams and mini marshmallows into the bag with the mixture and toss for a few seconds. This will lightly coat the cereal and marshmallows with sugar, but not the chocolate. I do this for aesthetic reasons so that when you serve them, people can see that these are S’mores puppy chow!
- Spread on parchment paper or waxed paper. Let sit until cool and chocolate is set.
- You can store the puppy chow in an airtight container on the counter or in the refrigerator for up to 2 weeks, but I doubt it will last that long!
Notes: