Lake Holden News 2018 Jan-Feb-Mar

Favorite Recipes – 3 Snacks for the Boat

Caramel Snack Mix

Don’t be surprised if this nutty, caramel-y, chocolaty snack mix disappears quickly! Good thing it only takes six ingredients to whip up.

1 12 – ounce box crispy corn and rice cereal (about 12 cups)
1 1/2 cups mixed nuts, cashews, or almonds
1/2 cup packed brown sugar
1/2 cup light-color corn syrup
1/2 cup butter
2 cups chocolate-covered raisins, chocolate-covered peanuts, or semisweet or milk chocolate pieces

1 Preheat oven to 300 degrees F. In a foil roasting pan, combine cereal and nuts; set aside.
2 In a small saucepan, combine brown sugar, corn syrup, and butter. Cook and stir over medium heat until butter is melted and mixture is smooth. Pour over cereal mixture; stir gently to coat.
3 Bake for 30 minutes, stirring twice. Remove from oven. Spread mixture on a large piece of buttered foil; cool. Wash and dry the foil roasting pan.
4 Break cereal mixture into pieces; return to clean roasting pan. Stir in chocolate-covered raisins; cover.

• Chocolate Spiced Snack Mix: Prepare as above except add 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger to the butter mixture.

Black Bean Salsa

1 15 – ounce can black beans, rinsed and drained
1 medium cucumber, peeled, seeded and chopped
1 medium tomato, seeded and chopped
1/2 cup sliced green onions
1/4 cup lime juice
1 tablespoon snipped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

In a medium bowl, combine black beans, cucumber, tomato, green onions, lime juice, cilantro,
oil, cumin, salt, and cayenne pepper. Cover; chill in the refrigerator for 4 to 24 hours.
Serve with your favorite chip.


Mini Pizza

1 (10 count) package refrigerated buttermilk biscuits
1⁄4 cup pizza sauce
10 slices pepperoni
3⁄4 cup shredded mozzarella cheese

Flatten each biscuit into a 3 inch circle and press into a greased muffin cup.
Spoon 1 teaspoonful of the pizza sauce into each cup.
Top each with a slice of pepperoni and a spoonful of cheese.
Bake at 425F for 10-15 minutes or until golden brown. Serve warm or chilled.


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