TACO CRACKERS

3 packages (10 oz. ea.) oyster crackers
¾ cup canola oil
1 envelope taco seasoning (1.25 oz.)
½ tsp. garlic powder
½ tsp. dried oregano
½ tsp. chili powder

Place the crackers in a large roasting pan; drizzle with oil, mixing well. Combine the seasonings; sprinkle over crackers and toss to coat.

Bake at 350° for 15-20 minutes or until golden brown, stirring once.

PEANUT BUTTER POPCORN

4 qt. popped corn
1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp. vanilla

Pop about 4 quarts (1½ - 2 batches air popped) popcorn. Set aside. In saucepan, combine sugar and corn syrup, stirring until it comes to a rolling boil. Remove from heat and add peanut butter and vanilla. Stir until combined and then pour over popcorn, coating as much of the popcorn as you can.

CHEX WINTERY WHITE CLUSTERS

1 cup white vanilla baking chips
9 cups Corn Chex, Rice Chex, or Wheat Chex cereal (or combination)
2 cups salted dry-roasted peanuts
2 cups small pretzel twists
2 cups miniature marshmallows
1 pkg. (20 oz.) vanilla-flavored candy coating

Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzels and marshmallows. Set aside.

In large microwaveable bowl, microwave candy coating uncovered on High 1 minute 30 seconds. Stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth.

Gently and quickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips. Spread on waxed paper until cooled. Break into chunks. Store in airtight container in refrigerator.

CHEX MUDDY BUDDIES

9 cups Corn Chex cereal
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup margarine or butter
1 tsp. vanilla extract
1½ cups powdered sugar

In 1 quart microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave on HIGH for 1 to 1½ minutes or until smooth, stirring after 1 minute. Stir in vanilla.

With cereal in large bowl, pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper and let cool.

LEMONADE CHEX MIX

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
¼ cup butter or margarine, melted
¼ cup sugar
¼ cup frozen (thawed) lemonade concentrate

In large microwavable bowl, mix cereals and almonds.
In 1-cup microwavable measuring cup, microwave butter, sugar and lemonade concentrate uncovered on High 30 seconds; stir.

Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown.
Spread on waxed paper or foil to cool. Store in airtight container.

Pump up the flavor! Add ½ to 1 cup dried cranberries, yogurt-covered raisins, dried tropical fruit bits or flaked coconut after microwave or bake time, just before spreading to cool.

ORIGINAL CHEX PARTY MIX

2 Tbsp. Worcestershire sauce
6 Tbsp. butter or margarine
1½ tsp. seasoned salt
¾ tsp. garlic powder
½ tsp. onion powder
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic flavor bite size bagel chips, broken into 1-in. pieces.

Heat oven to 250°. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

KETTLE CORN

⅛ cup sugar
⅛ cup brown sugar
¼ cup oil
salt to taste
1 batch of air-popped popcorn

Mix together the sugars and oil on medium heat. When the sugars begin to clump together, pour over the popcorn. Add a couple shakes of salt.

Use a brown paper sack or a large bowl with a lid. Shake vigorously to coat the popcorn.

PINK POPCORN

2 cups sugar
⅔ cup half & half
1 Tbsp. light corn syrup
¼ tsp. salt
1 tsp. vanilla
2-4 drops food coloring
6 qts. Popped popcorn

Mix all ingredients except popcorn together, and cook to just firm-ball stage (230ºF/110ºC on candy thermometer)

Pour mixture slowly over popcorn, stirring to coat evenly. Spread on waxed paper to cool.

Note: Mixture will not cluster together to form balls.