Corny Snack Mix

3 qts. popcorn
1 15 oz. pkg corn pops
1 15 oz. pkg corn chips
2 10-12 oz. pkgs vanilla or white chips

In several large bowls, combine the popcorn, corn pops, and corn chips. Melt chips according to package directions. Pour melted chips over popcorn mixture & toss to coat. Spread in 2 15x10x1 pans and let cool. Store in tight containers. Yields 7.5 quarts.

Source: Roxanne Whitmore

Creamy Cucumber Dip

WHAT YOU NEED:

1 pkg. (8 oz.) Cream Cheese, softened
1 cup finely shredded cucumber, well drained
1/2 cup Shredded Swiss Cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced fresh garlic
1/4 tsp. salt

MIX all ingredients until well blended; cover.
REFRIGERATE at least 2 hours or until ready to serve.

SERVE with assorted crackers and fresh vegetable dippers.

Tangy Bean Dip

2 cups cannellini beans
2 cloves garlic
1/4 cup lemon juice
1/4 cup extra-virgin, olive oil
3/4 teaspoon salt

Puree all the ingredients together in a food processor. Mix in fresh chopped herbs such as parsley, rosemary, or thyme, if you desire. Serve on toasted pita triangles.

Source: delish.com

Pioneer Woman's Good Ol' Basic Chocolate Chip Cookies

1/2 cup margarine

1/2 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 PLUS 2 tablespoons all-purpose flour

1 heaping teaspoon instant coffee granules

1 rounded teaspoon baking soda

1 1/2 teaspoons salt

3/4 cup semi-sweet chocolate chips

1 heaping cup milk chocolate chips

Preheat oven to 375 degrees.
In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Die from guilty pleasure.

Source: http://thepioneerwoman.com/cooking/2008/09/good-ol-basic-chocolate-chip-cookies/

Your Favorite Chip Cookie Crisps

1 cup butter

1 cup confectioner's sugar

2 teaspoons vanilla extract

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 cup rolled oats

1 cup any flavor baking chips

Preheat oven to 325 degrees. Combine butter, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in your favorite flavored chips (Cherry chips are my favorite!).

Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 13 minutes. Remove from cookie sheets and onto wire racks to cool.

Variations:
Mini Cherry Chips are perfect!
Cinnamon chip also great -- I added a cinnamon & sugar to the mix, then topped with a little of the mixture before baking. YUM!
Butterscotch or white chocolate would be great too! Enjoy!

Adapted from: http://allrecipes.com/Recipe/Cherry-Chip-Cookies-I/Detail.aspx

White Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon cinnamon
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, cinnamon, and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

Bake for 10 minutes or until lightly browned. Remove from baking sheets to cool on wire racks.

BLT Dip

1 cup mayo
1 cup sour cream
1 Lb bacon (crumbled)
2 tomatoes (diced)
pepper to taste

Cook bacon, drain grease and crumble bacon. Let bacon cool or refrigerate bacon. Mix all ingredients together and serve with toasted bread or crackers.

Homemade Soft Pretzels

1 pkg active dry yeast
1/8 cup warm water (105 degrees)
1 1/3 cup warm water (you can also use beer, but I would suggest something light)
1/3 cup brown sugar (more could be used for sweeter pretzels)
5 cups flour (use self-rising for the best pretzels)
1 -2 tbsp oil (eyeball it it makes it easier to form pretzels and a few tablespoons of baking soda)

Use an electric mixer for kneading ( you can mix by hand)
dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, 1/3 cup brown sugar and 5 cups of flour. Knead dough until smooth and elastic

Let dough rise until it doubles in size (you can skip this step but your pretzels won't be fluffy)

Heat oven to 475 degrees

Punch down dough (literally punch the dough once), tear into balls w (size is up to you on how large you want your pretzels to be). Let dough settle for a few minutes (the dough will continue to rise)

In a saucepan measure 1 1/2 tablespoons baking soda to each cup of water. Place enough to fill saucepan. Boil baking soda and water.

Tear off some dough and roll a pencil sahpe with your hands. Pick it up by both ends, cross to from rabbit ears, then twist the ends and pull them back to rest on the loop.

Place twisted pretzel in water for a few seconds until pretzel dough is golden or yellow color and a dougy crust forms. Remove pretzel from boiling water and let dry slightly.

Place onto salted or greased cookie sheet.

Salt top of pretzel with course salt (optional), place cookie sheet with pretzels into oven and back for 8 to 10 minutes or until pretzel is golden brown.