Melt margarine in shallow pan over low heat. Stir in seasoned salt and Worcestershire sauce. Add chex and mixed nuts. Mix until all pieces are coated. Heat in 250 degree oven for 45 minutes. Spread out on paper towels to cool.
Makes 7 1/2 cups.
Mix together and chill.
Mix together, chill. Serve with sliced apples or other fruit.
Depends on how much you want to make.
Note from Steph: This is an amazing salsa, because the freshness of the tomatoes and cilantro make it taste very light.
In large mixer bowl, combine all ingredients except chips, mix well. Shape into ball, roll in chips. Chill 3 hours.
Boil sugar and syrup, remove from heat. Stir in peanut butter and vanilla. Pop popcorn, pour mixture over, stir well.
Mix sausage, hamburger, seasoning and cheese, spread on rye slices. Freeze on
cookie sheets, then place in tupperware and freeze.
When serving, bake in 350 degree oven 10-15 minutes until heated.
Wash seeds well, spread on cookie sheets. Roast at 375 degrees for 20 to 30 minutes (stir every ten minutes). Dot with margarine and brown for 5 to ten minutes at 400 degrees. Watch carefully to make sure seeds don’t burn.
Sprinkle with salt, cool on paper towels.
If you make this, DO NOT tell people what’s in it, because it’s incredibly yummy, but there’s so much fat in that no one will touch it.
Melt the stick of butter in a saucepan, add both bags of chips and let those melt halfway. Add the jar or creamy peanut butter, melt all together.
When it’s smooth, pour it over the crixpix cereal in the largest bowl you can find, and mix, Then add the bag of powdered sugar and hand mix or cover and shake.
This is one of my favorite dips ever, and it’s really simple to make. It does make about twice as much as one would expect to set out at a party, so you could halve the recipe, or don’t make other dips.
Crush shrimp and blend together other ingredients, then chill before serving.