9 cups Corn Chex, Rice Chex, or Chocolate Chex cereal (or a combination) 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 tsp vanilla 1-1/2 cups powdered sugar Add Chex cereal(s) to a large bowl. In a 1-quart microwaveable bowl,...
1 lb fresh ginger root 5 cups water 1 lb sugar (approximately) Spray a wire rack with no-stick spray and set it in a half sheet pan lined with parchment. Peel the ginger root and slice into 1/8″ slices. Place in a 4-quart saucepan with the water. Cover saucepan...
4 tbsp chili powder 2 tbsp cumin 1 tbsp paprika 1 tbsp salt 1 tsp garlic powder 1 tsp dried minced onion 1 tsp oregano 1 tsp black pepper 1 tbsp corn starch (optional) Add all ingredients to a mason jar or large resealable plastic bag. Close and shake until fully...
2-2/3 cups Corn Chex 2-2/3 cups Rice Chex 2-2/3 cups Wheat Chex 2 cups pretzels 2 cups peanuts 1/2 cup butter or margarine 4-1/2 tsp Worcestershire sauce 1-1/4 tsp seasoned salt Preheat oven to 250 degrees. Mix Chex cereals, pretzels, and peanuts in a large bowl. Melt...
1 medium eggplant 2 cloves garlic, minced 3 tbsp lemon juice 3 tbsp tahini 2 tbsp fresh cilantro, parsley, or basil (optional) Sea salt Olive oil Preheat the oven to high broil (or medium if you have it) and position oven rack at top of oven. Slice eggplant into...
