No Broom Sticks
15 oz bag of pretzel sticks
1 tablespoon lemon pepper
One half a package of dry Ranch dressing mix
Shake of ground Cayenne pepper if you want (leave out if making for kids)
6 oz buttery popcorn oil
Put the pretzel sticks in a big bowl. Whisk together the lemon pepper, dressing mix and oil – it won't all dissolve. Pour over sticks and mix well. I used my hands. Let sit 10 minutes. Mix again. Let sit 5 minutes. Mix again. Let sit 5 minutes. Mix again. Pour into a big baggie – you may have a bit of dressing left in the bowl. Leave the bag open a couple of hours, then seal. As the pretzels sit, they will absorb the dressing. Makes about a gallon.
Praline crunch snack mix
Lee Ochs, Director of Jungle Jim's cooking school, shared this recipe when I was prepping for a class. It was absolutely addictive. The staff kept coming back for "just a little more"….here's my adaptation.
16 oz box oatmeal squares cereal
2 cups pecans, lightly toasted and coarsely chopped (or your favorite nuts)
1/2 cup dark or light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 stick (4 tablespoons) butter
1 tablespoon vanilla
1/2 teaspoon each: baking soda and salt
2 teaspoons cinnamon
Preheat oven to 250. Spray a cookie sheet with sides or a 9x13 pan. Combine cereal and nuts in large sprayed bowl and set aside.
Either on the stove or in microwave, combine sugar, syrup and butter. Bring to a boil and stir in vanilla, baking soda, salt and cinnamon. Pour over cereal mixture and stir to coat.
Pour onto cookie sheet and bake 45 minutes to 1 hour, stirring every 15 minutes. Cool completely and break into pieces. Store at room temperature. Makes 8 cups
Tips from Rita's Kitchen:
Keep those Jack-O-Lanterns from shriveling:
Keep your carved creation looking unpuckered by mixing 2 tablespoons vinegar and a teaspoon of lemon juice into 3 cups of water. Brush over carved areas.
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