By the time you read this Christmas will be over and New Years just around the corner! We also have some long winter days and nights ahead, which means some cozy snacks to share by the fire! Today’s snack is one of my favorites. By now we should have our fill of sweets, so let’s have a change of pace. I do like the customary recipe for chex party mix but I like this cracker snack even more. It makes lots, so should last for awhile. It has those darn carbs though, so pace yourselves!
Cracker Snack Mix
1 pkg. original flavor Bugles
1 pkg. nacho flavor Bugles
6 cups miniature pretzels
1 pkg. butter flavor crackers
1 box wheat thins
1 box cheese nips
1 pkg. miniature parmesan fish crackers
1 can mixed nuts
1 bottle ( 10-12 oz.) butter flavored pop corn oil
2 envelopes dry Ranch dressing
Mix all crackers, bugles and nuts together in a large bowl. Whisk together the butter flavor oil and dry dressing and drizzle over cracker mixture, stirring carefully. Transfer to four 10x15 inch baking pans, bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool and store in an air-tight container. Happy New Year!!
I could actually live on snacks and appetizers instead of meals, but the man of the house wouldn’t be satisfied, not on a regular basis anyway! I love to have lots of this type of food at the holidays. It’s easy to consume more calories than you want however. Today I am going to share a recipe that I haven’t made yet, but I know it has to be good because its from my friend Kathy Langer. It sounds uniquely different, I can’t wait to try it! A portion of it has to be mixed up and refrigerated overnight before you assemble the dish, so give yourself time. Before I forget, a reader called to my attention what I think was a typo for the recipe for the little pecan tart Christmas cookie. At the end of the recipe after it said “to bake for 20 minutes that they should cook for 8-10 minutes and then remove from the tins”. It should read COOL instead of cook for 8-10 min. Hope if you tried the recipe you figured it out! This recipe was in the paper two weeks ago, if I remember right.
Oriental Chicken Dip
2 small cans Swanson chicken
1/4 tsp. ginger
1/2 cup shredded carrots
1/2 cup halved cashews
3 Tblsp. chopped green onions
1 tsp. garlic powder
2 Tblsp.. soy sauce
2-8 oz. pkg. cream cheese
2 Tblsp. milk
1 bottle Kraft sweet and sour sauce
Mix together chicken, carrots, cashews, onions, garlic, soy sauce and ginger. Cover and refrigerate overnight. Mix softened cream cheese with milk until smooth. Spread on serving platter. Top with chicken mixture, drizzle with sweet and sour sauce, top with extra cashews. Serve with Frito scoops.
I hope that your filled with the Christmas Spirit!
This weekend my goal was to put up the Christmas decorations. They are all up and it looks like Christmas at the Lloyd home! Several of my friends no longer put Christmas trees up. They do decorate in other ways, but I just can’t give that part up yet. My tree’s decorations don’t have a theme or a color scheme.Most of them are ornaments my children and even a grandchild made for me. Other store bought ones are those friends and family members gave me. Each one holds a special place in my heart. Those great memories come flooding back as I hang each one, I cherish them all. So as long as Pa Lloyd can put together the tree we will have one. If you remember other years I have written about my Christmas Therapy book by Karen Katafiasz. I quote her #7 suggestion: “Decorate your home with meaning and purpose and joy. Let something of your own and your family history be told in the decorations”.
Now we can’t just eat Christmas cookies the whole month of December. Today I am sharing a casserole recipe I made for us this week and my better half suggested I share it with you. I found it in the Grace Lutheran Church cookbook. It’s one I will make again.
2 chicken breasts, cubed
1 medium onion, chopped
2 stalks celery, chopped
1 Tblsp. olive oil
1 can cream of chicken soup
1 box stove Top Dressing
1 can ( 14oz.) chicken broth
Saute chicken, onion and celery in oil until chicken no longer pink. Put in greased 9 inch pan. Lay cheese on top of chicken to cover. I used shredded, then spread on undiluted cream of chicken soup. Cook dressing according to directions on package, except use the whole can of broth, butter as directed. Then spread dressing layer over the soup. Bake covered at 350 degrees for 30 minutes then uncover for another 30 minutes. I didn’t use a lot of cheese, just a sprinkle.
Keep warm and have a good week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.