#2494 - Pretzel Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2/3 cup white sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3/4 tsp. baking powder
2 cups broken thin pretzel sticks (the small pretzel sticks--not the thick ones)
1 cup chopped Planter's honey roasted peanuts
1 1/2 cups Nestle's semi-sweet chocolate bits

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add vanilla and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add broken pretzels, chopped peanuts and chocolate bits--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned.

#1608 - Cereal Snack Mix

(by Shirley McNevich)

7 cups Kellogg's Crispix cereal
2 cups Cheezit crackers
1 cup thin pretzel sticks
3 TBSP olive oil
1 tsp. McCormick's Italian seasoning
1/2 cup Parmesan cheese

In a large Ziploc bag add cereal, crackers and pretzels--set aside. In a bowl add olive oil, Italian seasoning--stir. Pour the olive oil mixture over the cereal mixture and zip the bag--shake to coat. Open the bag, add Parmesan cheese--zip the bag and shake to coat.

#345 - BBQ Chex Mix

(by Shirley McNevich)

4 cups Corn Chex cereal
4 cups Wheat Chex cereal
2 cups square-shaped cheese crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter
8 TBSP barbecue sauce
1 TBSP Worcestershire sauce
1 teaspoon salt

In a large roasting pan, combine the cereals, crackers, pretzels and nuts--set aside. In a small saucepan, melt butter, stir in the barbecue sauce, Worcestershire sauce and salt until blended. Pour over cereal mixture and stir to coat. Bake on a large baking sheet uncovered at 250 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely.