EASY TACO-FLAVORED SNACK MIX

3 cups lightly salted peanuts

3 cups corn chips
3 cups spoon-size shredded wheat
2 cups lightly salted twisted pretzels
1 pkg (1 1/4-oz) Taco seasoning mix
1/2 stick butter, melted

Combine all the ingredients in a large bowl and toss to coat well.  Store in plastic zip-top food storage bags or airtight container.

Note: This makes great gifts for holidays, teachers, hostess gifts, etc.  Place in a cellophane bag and tie with a ribbon to match the occasion.  Always a hit!!  This is also a good snack to put in a large baggie or smaller ones for the little ones to have on car trips.

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QUICK AND CRUNCHY COLESLAW

1 bag (1 lb) coleslaw mix*

1/2 cup sliced green onions
1/2 medium red bell pepper, cut into thin strips
1/4 cup slivered toasted almonds
1/4 tsp freshly ground black pepper
3/4 cup Italian Salad Dressing

In a large bowl toss the coleslaw mix, onions, bell pepper, almonds and pepper together until mixed. Add the dressing and toss to coat. Refrigerate at least an hour before serving.

Yield: approximately 10 servings

*Also works well using broccoli slaw instead of the coleslaw mix.

free clipart for reference only

MONNIE'S TUNA SALAD

1 large can tuna, drained

1 pkg (10-oz) frozen green peas, thawed
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles

Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.

file photo for reference only - not this exact recipe

HOOSIER OLD-FASHIONED SUGAR COOKIES

1 cup unsalted butter, softened to room temperature

1 cup canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
4 cups all-purpose flour
1 tsp cream of tartar
1 tsp salt

Preheat oven to 375 degrees. 

In a large bowl combine the butter, oil, granulated and powdered sugars, mixing until creamy.  Add the eggs and vanilla.

In a separate large bowl combine the flour, baking soda, cream of tartar, and salt; add to the butter mixture and blend together well.  Using your hands, shape the dough into small balls and place on ungreased cookie sheets.  Using a glass bottom that has been dipped in water ten into colored sugar, flatten each cookie.  Bake 10 to 12 minutes just until lightly browned.

file photo for reference

QUICK & EASY SPINACH-CHEESE OMELET

2 large eggs

2 tbsp water
1 tbsp butter
1 cup coarsely chopped fresh spinach
1/3 cup chopped Roma tomatoes
dash of salt
1/3 cup shredded Swiss cheese
twist of freshly ground black pepper

Using a blender or small food processor, process the eggs and water until blended.

Melt the butter in an 8-inch nonstick skillet.  Over medium heat, add the spinach and tomatoes and saute for about a minute until the spinach is wilted.  Add the egg mixture and salt to the skillet.  As the mixture cooks, lift edges of the mixture with a spatula while gently tilting the pan to let uncooked portion run underneath.  Cook until almost set; about a minute.  Cover and cook for another minute.  Sprinkle with the cheese and the pepper; fold in half to melt cheese.  Using a large spatula, slide the omelet onto serving plate.

Serve with buttered toast and fresh berries for a yummy meal.
This recipe makes 1 serving.
Note: This is a recipe I got from Southern Living Magazine several years ago.

CHOCOLATE, CHOCOLATE CHIP, OAT COOKIES

2 cups semisweet chocolate chips, divided

1 stick butter, softened
1/2 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup quick oats, raw
1 tsp baking powder
1/4 tsp baking soda
dash of salt

Preheat oven to 375 degree.

Melt 1 cup of the chocolate chips in a small saucepan and set aside.

Beat the butter and sugar until fluffy; add the melted chocolate, egg, and vanilla extract. 

Combine the flour, oats, baking powder, baking soda, and salt together in a small bowl; add to the chocolate mixture blending together well.  Stir in the remaining cup of chocolate chips. 

Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375 degrees 8 to 10 minutes or just until set.  Do not overbake these cookies; the centers will still look soft when cookies are done baking.  Cool for a minute on the cookie sheets then transfer to wire racks to cool completely.  Store in a tightly covered container.

Yield: 3 dozen cookies of 97 calories each.

File photo of this cookie.

CHEESEBURGER WITH TOMATOES & GREEN CHILIES

1 1/2 lb lean ground beef

6 slices your favorite cheese
6 multi-grain buns, toasted if desired
1 can (10-oz) diced tomatoes & green chilies, drained

Shape beef into 6 patties.

Grill 7 to 9 minutes per side or until done to 160 degrees.  Top with cheese slices and continue to grill until cheese starts to melt.

Place burgers on bottom half of buns and top with the tomatoes & chilies then the top half of the buns.

NOTE: Burgers can be cooked in a skillet on the stovetop on medium heat until done as above.  Continue as directed above.

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HAM-IT-UP CRESCENT SNACKS

1 can (8-oz) crescent rolls

4 thin slices ham (approx 4" x 7")
4 tsp prepared mustard
1 cup shredded Swiss (or your choice) cheese
2 tbsp sesame seeds
1 tbsp melted butter for brushing

Preheat oven to 375 degrees.

Unroll crescent dough into 4 rectangles.  Press perforations to seal.  Place a ham slice on each rectangle and spread each with 1 teaspoon of the mustard.  Sprinkle the cheese over the ham and mustard. 

Starting at the shortest side, roll up and press edges together to seal.  Brush lightly with the melted butter and coat the rolls with the sesame seeds.  Cut each roll into 5 equal slices and place on an ungreased baking sheet.

Bake at 375 degrees for 15 to 20 minutes until lightly browned.

Yield: 20 appetizers or snacks

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