SNACK MIX SQUARES
A fun snack mix pressed into chewy bars, this treat is popular with kids of all ages. Someone is always asking me for this quick and easy recipe. -Lisa Byler, Millersburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine pretzels, cereal and M&M's. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. , Pour over pretzel mixture; stir to coat. Press into a greased 13x9-in. pan. Cool until firm; cut into squares.
Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 107mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
SOUTHWEST SNACK
Go ahead and munch! This smart snack uses fat-free and low-fat ingredients to make snacking a pure pleasure.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 64
Number Of Ingredients 8
Steps:
- Heat oven to 300°F. Remove and discard unpopped kernels from popped popcorn.
- Divide popcorn, corn snacks and pretzels between two 2-gallon resealable food-storage plastic bags.
- In small bowl, stir melted spread, chili powder, cumin and garlic powder until blended; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat.
- Pour mixture into 2 ungreased 13x9-inch pans.
- Bake 10 minutes; cool. Store in airtight container.
Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g
MEXICAN SNACK SQUARES
Easy-to-make appetizers sure to score points as part of your Superbowl party buffet table! Plan to chill this Pillsbury recipe at least 20 minutes before serving.
Provided by Debs Recipes
Categories Lunch/Snacks
Time 25m
Yield 48 appetizers
Number Of Ingredients 11
Steps:
- Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
- Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
- Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
- Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
- NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.
Nutrition Facts : Calories 68.4, Fat 3.1, SaturatedFat 1.6, Cholesterol 11.3, Sodium 201.5, Carbohydrate 7.7, Fiber 1.2, Sugar 1, Protein 2.7
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