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1 large can of peeled whole tomatoes (1 quart)
1 medium onion
2 medium size jalapeno peppers
1 cup fresh cilantro (about 1/2 bunch)
1 teaspoon salt
Cut onion into quarters. Cut stems from jalapenos. Put all ingredients into a blender. Blend on slow (chop and mix) until mixture has completely turned over and the tomatoes are no longer chunky. An indicator that you have the right consistency is that the cilantro is still visible in very small pieces.
Ready to serve or chill if desired. Excellent as a dip with white corn tortilla chips.
This recipe is for moderately hot salsa. It will definitely warm you up! If you want a milder version, remove the seeds and ribs from the jalapenos, or only us 1 jalapeno.
Remember to wash your hands after handling jalapenos or wear gloves and never touch your eyes immediately after handling a jalapeno or other hot pepper as the oil from the pepper will burn your eyes.
Serves: 12
Preparation time: 5 minutes
1 egg white
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/3 cup packed brown sugar
3 cups Kix® or Cherrios® cereal
Heat oven to 325° Grease cookie sheet. Beat egg white in large bowl on high speed until foamy. Beat in cinnamon and salt. Gradually beat in brown sugar on medium speed until thick and glossy. Fold in cereal until completely coated. Spread as thinly as possibly on cookie sheet. Bake 12 to 15 minutes or until set. Immediately remove from cookie sheet using spatula. Cool; break into pieces. Store in airtight container. 3 cups snack.
Crunchy Bananas on a Stick
4 firm ripe bananas
8 wooden sticks with rounded ends
1 or 2 containers (6 ounces each) Yoplait® custard Style yogurt (any flavor)
3 cups Cheerios Cereal
Cover cookie sheet with waxed paper. Peel bananas; cut bananas crosswise in half. Insert wooden stick into cut end of each banana. Roll in yogurt, then in cereal. Place on cookie sheet. Freeze about 1 hour or until firm. Wrap each banana in plastic wrap or aluminum foil. Store in freezer. 8 servings.
Golden Cereal Snack
Children can help by measuring the cereal, pretzels and crackers while you do the rest!
4 cups Triples® cereal
1 ½ cups pretzel twists
1 package (6 ounces) mixed dried fruit bits
2 tablespoons margarine or butter
2 tablespoons packed brown sugar or honey
½ teaspoon ground cinnamon
1 ½ cups cheese-flavored snack crackers
Heat oven to 300°. Mix cereal, pretzels and dried fruit in jelly roll pan, 15 ½ x10 ½ X 1 inch. Heat margarine and brown sugar in 1-quart saucepan over low heat until margarine is melted. Stir in cinnamon. Pour over cereal mixture, tossing until coated. Bake 10 minutes, stirring once; cool. Stir in crackers. Store in airtight container. 8 cups snack.
Munch Trail Mix
2 cups Cheerios® cereal
2 cups Chex® cereal (any variety)
2 cups Kix® cereal
1 cup raisins
1 cup peanuts, if desired
1 cup candy-coated chocolate candies, if desired
Mix all ingredients in large bowl; store tightly covered OR mix and store in large re-sealable plastic food-storage bag. 7 cups snack.
Parmesan Snacks
2 Tablespoons margarine or butter
¼ teaspoon onion salt
½ teaspoon ground mustard
1 teaspoon paprika
4 cups Kix® cereal
2 tablespoons grated Parmesan Cheese
Heat oven to 300'. Melt margarine in rectangular pan, 13x9x2 inches, in oven. Stir in ion salt, mustard and paprika. Gently mix in cereal until margarine is absorbed. Sprinkle with cheese. Bake 10 minutes. Stir; bake 5 minutes longer. 4 cups snacks.
Peanut Butter Crunch Snack
1 cup peanut butter
1/2 cup nonfat dry milk
3 tablespoons butter or margarine
6 cups KIX® cereal
1/2 cup peanuts, if desired
Heat oven to 250°. Heat peanut butter, dry milk and butter in ungreased rectangular pan, 13x 9 x 2 inches, in oven until butter is melted. Stir until blended. Stir in cereal and peanuts until coated. Bake 1 hour, stirring occasionally. Spread on paper towels, waxed paper or aluminum foil to cool. Store in airtight container. 6 1/2 cups snack.
Savory Snack-time Mix
2 cups Cheerios® cereal
2 cups Chex® cereal (any variety)
2 cups pretzels
1 cup peanuts
1/4 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic salt
Heat oven to 275°.
Mix cereals, pretzels and peanuts in ungreased rectangular pan, 13 X 9 X 2 inches. Stir together butter, Worcestershire sauce, paprika and garlic salt. Pour over cereal mixture, stirring until evenly coated. Bake 30 minutes, stirring occasionally; cool. Store in airtight container up to 1 week. 7 1/2 cups snack.
Snow Bunny Snacks
1 cup (1/2 -18 oz jar of smooth peanut butter)
1/2 - 12 oz package chocolate chips or 1/2 cup honey or light corn
syrup
10 - 12 cups (or 1 -12 ounce box) unflavored cereal squares / puffs
1 cup powdered sugar
1 cup powdered milk
1 large plastic zipper bag
Melt peanut butter and chocolate chips (honey, etc) in microwave or double boiler - stir frequently, until well mixed.
Place cereal into large bowl.
Pour melted mixture over cereal - mix well.
Place powdered sugar and powdered milk into plastic zipper bag and shake.
Place 1/2 cereal mixture into plastic bag and shake until cereal is well coated.
Place in an airtight container.
Repeat with the remaining ingredients.
Southwestern Snack
Wheaties ®, Country ® Corn Flakes or Total® Corn Flakes can be substituted for the whole-grain Total cereal
4 cups popped popcorn
3 cups whole-grain Total cereal
1 cup pretzel sticks
2 tablespoons vegetable oil
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon garlic powder
2 Tablespoons grated Parmesan Cheese
Heat oven to 300°. Mix popcorn, cereal and pretzels in large plastic bag. Mix oil, chili powder, cumin and garlic powder. Pour over popcorn mixture; seal bag tightly and shake. Immediately sprinkle with cheese; seal bag tightly and shake. Pour into ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes without stirring; cool. Store in tightly covered container. 8 cups snack.
Sticks and Stones Snack
4 cups Multi-Grain Cheerios ®, Cheerios ®, or Kix ® Cereal
2 cups pretzel sticks
2 tablespoons margarine or butter, melted
2 teaspoons Worcestershire sauce
1 cup raisins
Heat oven to 300'. Mix cereal and pretzel sticks in ungreased rectangular pan, 13 X 9 X 2 inches. Stir margarine and Worcestershire sauce in small bowl. Pour over cereal mixture, tossing until evenly coated. Bake uncovered 25 minutes, stirring occasionally. Stir in raisins; cool. Store in airtight container. About 7 cups snack.
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