PUPPY CHOW (This is one of my favs!!!)
INGREDIENTS
9 cups crispy rice cereal squares
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups confectioners' sugar
DIRECTIONS
In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
Remove from heat, add cereal and stir until coated.
Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.
9 cups crispy rice cereal squares
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups confectioners' sugar
DIRECTIONS
In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
Remove from heat, add cereal and stir until coated.
Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.
POPCORN SNACK MIX
INGREDIENTS
3 quarts popped popcorn
4 cups Cheerios® cereal
4 cups Corn or Rice Chex® cereal
2 cups salted peanuts
1 cup packed brown sugar
3/4 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla extract
1/2 teaspoon baking soda
DIRECTIONS
In a large greased roasting pan, combine popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture; mix well. Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Cool completely.
3 quarts popped popcorn
4 cups Cheerios® cereal
4 cups Corn or Rice Chex® cereal
2 cups salted peanuts
1 cup packed brown sugar
3/4 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla extract
1/2 teaspoon baking soda
DIRECTIONS
In a large greased roasting pan, combine popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture; mix well. Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Cool completely.
POPCORN BALLS
INGREDIENTS
5 tablespoons vegetable oil
2 1/2 cups unpopped popcorn
1/4 cup butter
1 cup packed light brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
DIRECTIONS
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
2 1/2 cups unpopped popcorn
1/4 cup butter
1 cup packed light brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
DIRECTIONS
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
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