CINNAMON PRETZELS, CHRISTMAS MICE,CHILI PECANS & SNOWFLAKE MIX

CINNAMON PRETZELS

Sugary cinnamon meets salty pretzels in this super-easy, gift-worthy snack mix. What's better than the taste of cinnamon sugar?

INGREDIENTS:

2/3 cup vegetable oil
1/2 cup sugar
2 tsp. ground cinnamon
1 1-lb. pkg. small pretzel twists

DIRECTIONS:

In a large roasting pan stir together oil, sugar and cinnamon. Add pretzels; toss well to combine. Bake, uncovered, in a 300 degree F oven for 30 minutes, stirring twice. Spread on waxed paper to cool. Store in an airtight container. Makes 12 cups.
Microwave directions:In a very large bowl stir together oil, sugar and cinnamon. Add pretzels; toss well to combine. Place half of the pretzel mixture in a large microwave-safe bowl. Microwave on 100 percent power (high) for 3 minutes, stirring after every minute. Spread on waxed paper to cool. Repeat with remaining pretzel mixture.


CHRISTMAS MICE
These treats are so adorable, All the children, old and young,will expect to see them at family gatherings,

INGREDIENTS:

1 12-oz. pkg. semisweet chocolate pieces
1 10-oz. jar maraschino cherries with stems, drained and patted dry
36 milk chocolate kisses with stripes
Sliced almonds

DIRECTIONS:

Place chocolate pieces in a small microwave-safe bowl. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring twice.
Hold cherries by the stem and dip, one at a time, in melted chocolate to coat. Place coated cherries on a large baking sheet. Immediately press the flat bottom of a kiss up against the cherry (forming mouse head). Insert two almond slices between head and body to form ears. Use a toothpick dipped in remaining melted chocolate to make eyes. If you like, dot some of the melted chocolate on tip of kiss for nose. (Or, place remaining melted chocolate in a resealable plastic bag; seal. Snip off a very small piece of one corner and pipe on eyes and nose). Place the baking sheet in the refrigerator and let chill for 15 minutes or until chocolate is set. Use a small flat metal spatula or table knife to help remove mice from baking sheet.
Store mice in a tightly covered container in the refrigerator for up to 2 days. Makes about 36 mice.

CHILI PECANS

A coating of spicy and sweet turns toasted pecans into a holiday party snack.

INGREDIENTS:

2 cups pecan halves
2 Tbsp. coffee liqueur or maple syrup
4 tsp. vegetable oil
2 Tbsp. sugar
2 Tbsp. ground Chimayo chile pepper or other medium-hot ground red chile pepper, such as ancho or pasilla

DIRECTIONS:

Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl combine pecan halves, liqueur or maple syrup and oil. Stir in sugar and chile. Spread in prepared pan.
Bake, uncovered, in a 250 degrees F. oven for 45 minutes, stirring twice. Spread on a large piece of foil to cool. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month. Makes 2-1/2 cups.

SNOWFLAKE MIX

Salty meets sweet as cereal, pretzels and peanuts get a coating of melted white baking pieces. Try using mint-flavor milk chocolate pieces in this recipe for a hint of the holidays. Make this a gift from the kitchen by packaging it in boxes that resemble takeout containers.

INGREDIENTS:

3 cups bite-size rice square cereal
3 cups bite-size corn square cereal
1 cup small pretzel twists or pretzel sticks
1 cup honey-roasted peanuts
1 24-oz. package or two 12-oz. packages white baking pieces
1 12-ounce package mint-flavored candy-coated milk chocolate pieces

DIRECTIONS:

In a very large bowl combine cereals, pretzels and peanuts; set aside.
Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with chocolate pieces. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups
Recipes from Midwest Living