September Newsletter Writers and Readers Quick Snack: Pumpkin Spice Chex Mix

Pumpkin Spice Chex Mix

4 cups honey nut Chex cereal
2 cups pretzels
16 oz. bag Caramel Bugles (Caramel Bugles)
1/4 cup butter (melted)
1/4 cup brown sugar
1 tbsp. Pumpkin Pie Spice
1/2 tsp vanilla extract
18 oz. bag Boo-terscotch M&M’s
1 cup harvest candy mix (candy corn, candy pump- kins)
1/2 cup Reese’s pieces

(If you can’t find butter scotch M&M’s –use your choice)

In a large mixing bowl, mix the cereal, pretzels and Bugles

In a small bowl, stir together melted butter, brown sugar, pumpkin pie spice, and vanilla and then pour over the dry mix. Stir to coat.

On a baking sheet lined with parchment paper spread out the mixture into an even layer. Bake at 275 for 45 minutes, stirring every 15
minutes. Spread on wax paper to cool. Once cool add the candy pieces. Store in an airtight container.

Submitted by Glenda Bonham


August Newsletter Writers/Readers Quick Snack: Cantaloupe Pie

Cantaloupe Pie
Submitted by Glenda Bonham

1 fully ripe cantaloupe (preferably Pecos, of course)

3 tablespoons flourPie-clip-art-pictures-free-clipart-images-2

1/8 teaspoon nutmeg

1 stick butter

5 egg yolks, beaten

1/2 cup sugar

1 9-inch baked pie shell

5 egg whites

1/8 teaspoon vanilla

3 tablespoons sugar or to taste

Cut the cantaloupe into smallish chunks and cook over low heat until soft enough to mash. Add flour, nutmeg, butter, egg yolks, and 1/2 cup sugar. Continue cooking, stirring constantly until thick. Cool and pour into baked pie shell.

To make meringue, beat egg whites until stiff, adding vanilla and sugar. Cover pie with meringue and brown slightly under the broiler. You may top with Cool Whip instead, if desired. Refrigerate for 1 to 2 hours before serving.


June Newsletter Writers/Readers Quick Snack: Three Fruit Cup

Three Fruit Cup

Submitted by Glenda Bonham

Dressing -1⁄2 cup honey and about 3 tablespoons fresh lime juice. In a jar or tub, shake and stir the two until well combined. You may have to adjust slightly, as some limes are tarter than others. Dressing should be well-balanced. Taste to assure a good balance.

2 cups drained pineapple chunks
2 cups fresh sliced strawberries
2 cups fresh grapes- halved
Toss in large bowl to combine, and add dressing.


May Newsletter Writers/Readers Quick Snack: Dill Pickle Poppers

Dill Pickle Poppers

Submitted by Glenda Bonham

12 Baby Dills or pickles of choice

8 ounces cream cheese – softened

2 ounces of grated cheddar cheese

1⁄4 teaspoon garlic powder

Salt and pepper to taste

Deli thin-sliced ham or turkey

2 Jalapeños fine chopped-optional

Jalapeño jelly – optional

Preheat oven to 350°F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry. In a medium bowl combine cream cheese, cheddar cheese, jalapenos, garlic powder, salt, and pepper. Transfer cream cheese mixture to a re-sealable plastic bag. Snip the corner of the bag and pipe cream cheese mixture into the pickle halves. Wrap each pickle half with ham and secure with a toothpick, if needed. Place pickles in a foil-lined baking pan. If desired, brush with jam. Bake about 15 minutes or until heated through.