#3575 - Peanut Butter Pretzels

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 TBSP Crisco shortening
1 bag salted pretzels (regular shape)

In a microwave safe bowl add the peanut butter chips and Crisco--microwave on half power for 90 seconds. Stir well. If not completely melted return to microwave in 10 second increments, stirring in between, until melted and smooth. Use a toothpick to dip each pretzel into the melted mixture until coated, then place coated pretzel on wax paper. Repeat until all melted mixture is used up. Let pretzels set and harden.

#2604 - Cracker Mix

(by Shirley McNevich)

12 cups original flavor Bugles corn snacks
6 cups mini salted pretzels
1 box Ritz minis crackers
1 box Wheat Thins original
1 box Cheese Nips
1 bag Pepperidge Farms parmesan cheese fish crackers
1 bag Pepperidge Farms nacho fish crackers
2 cups mixed nuts
1 - 12oz. bottle Orville Redenbacher buttery flavored popcorn oil
2 envelopes Good Seasons ranch dressing salad mix

In a large bowl add all of the crackers, corn snacks, pretzels and mixed nuts. In a separate bowl add the popcorn oil and both envelopes or ranch dressing mix--stir to mix. Pour the oil mixture over the cracker mixture--toss to coat. Spread some of the mixture on a 9 x 13 jelly roll pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread the hot mixture on paper towels. Repeat baking procedure until all of the cracker mixture has been baked.