Big Game Snack Mix

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I’m always looking for something different that Mr. Meat Eater can munch on while watching sports on TV.  If I don’t, he will eat me out of house and home.

I found this recipe in a small community cookbook and while I knew I would like it, I wasn’t sure if Meat Eater would.  The reason?  It’s on the sweet side.  He likes snacks that are SPICY and make him sweat.   I was pleasantly surprised when he loved it.  I think it’s the combination of ingredients mixed with the honey that makes it so good.

It’s perfect for parties, tailgating, and just plain snacking!

Big Game Snack Mix

Big Game Snack Mix

4 cups rice or corn chex cereal~ I used rice chex
1 1/2 cups mini pretzels
1 cup pecan halves
1/3 cup butter
1/4 cup honey

Preheat oven to 350º.

In a large baking dish, combine the cereal, pretzels, and pecans and set aside. I used a disposable aluminum baking pan.

Melt butter in a small saucepan. Stir in the honey and blend well.

Pour over cereal mix in the pan and stir carefully making sure all ingredients are well coated.

Bake for 12-15 minutes or until all ingredients are lightly glazed, stirring occasionally.

Remove from oven and let cool slightly; then spread on wax paper to cool completely. I spread mine on a parchment paper lined baking sheet until it was completely cool. I stored it in a Rubbermaid container.

Makes about 6.5 cups

Source:  A Bordertown Jubilee

Happy Cooking!

My signature

Grilled Nachos


Grilled nachos you ask?  It’s very simple and since I like to use the grill for more than one thing when we have it on, this seemed like a natural.  There really is no recipe so I’ll just tell how we make them.  You can make your custom version using your favorite ingredients.

Grilled Nachos

Leftover grilled chicken, chunked up
A couple of tomatoes, chunked up
One bunch of green onions, sliced up including a bit of the green
1 can of black beans, drained and rinsed
A couple of spoonfuls of chopped jalapenos
1 (16 oz) bag of taco cheese
Tortilla chips, I used white and blue

In a disposable aluminum pan layer all your ingredients ~ chips, chicken, beans, veggies, cheese, repeat until used up.

Cover with aluminum foil and place on the grill (medium-high) with the lid closed for 5 to 6 minutes or until the cheese is melted.

Makes about 6 servings or more.

Happy Cooking!

Homemade Potato Chips


Never made potato chips?  It’s really easy to do ~ the hardest part is not eating them all while you wait for the rest of them to cook!

First of all, you really could use any type of potato, including sweet potato, blue potatoes, etc.  You need a mandolin to make the thinnest slices of potatoes but I used the slicing side of a box grater before I got my mandolin.  The last time I made them, I seasoned half with sea salt and half with a garlic-herb mix I keep in my pantry.  The chips are really best if they are eaten within a few hours of cooking them ~ they do not store well as they get limp.

This recipe is so simple it’s embarrassing.

Chipps added 1

Homemade Potato chips

russet potatoes (at least 5 but as many as you want)
peanut oil
seasoning (your choice)

Heat peanut oil in an electric frying pan or deep fat fryer ~ I heat mine to 375º.

Wash and clean potatoes and peel if desired. Slice into super thin slices with a mandolin or the slicing side of a box grater. Place slices in a bowl of water to keep them from turning while you are slicing the other potatoes.

Once the oil is up to temperature, dry a bunch of slices off really well (if you don’t, the water will spatter and you’ll get burned) and slide them into the oil. Let them cook until nicely browned. Remove from the oil and drain on paper towels or brown paper bags. Season while they are still moist from the oil. Continue cooking in this manner until all the slices are cooked.

Makes 4 -5 servings using 5 potatoes.

Chips added 2

Happy Cooking!

My Signature

Delicious and Easy Caramel Corn


I know many people who won’t even try to make caramel corn because they think it’s so hard to make ~ it really is pretty easy.   Remember ~  I *rarely* make anything complicated.   When I think of Halloween I think of caramel corn and candy (not caramel) apples.  This recipe is very good and I love it because it doesn’t stick to my teeth as much as some.

I use Orville Reddenbacher’s Smart Pop popcorn for this recipe ~ 2 bags.  I never add the peanuts because of personal preference.  I also make it in those aluminum foil roasting pans you can buy at the store.  No muss ~ no fuss!

Delicious and Easy Caramel Corn

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1 cup butter
1/2 tsp baking soda
1 tsp vanilla

Place the popped popcorn in two lightly greased roasting pans ~ I put one popped bag in each pan. Add the peanuts, if using, and set aside.

Preheat your oven to 250º.

Combine the brown sugar, corn syrup, butter, and salt in a saucepan. Bring to boil and stir enough to blend. Once this mixture starts to boil, boil for 5 minutes while stirring constantly.

Remove from heat and stir in the baking soda and vanilla. The mixture will be light in color and foamy. Pour immediately over the popcorn and stir to coat. Do not worry about getting all the corn coated at this point ~ just do the best you can.

Bake for 1 hour, giving all the corn a good stir every 15 minutes. At the first stir, you will be able to get the most, if not all the corn coated.

When baking is complete, line your counter with parchment paper or wax paper and dump the corn onto it, carefully separating it. Allow to cool completely, then store in ziplocks or airtight containers.

Makes 28 servings, give or take.


Happy Cooking!