Recipes

Ingredients
12 oz. Medium Shell Macaroni, cooked according to package directions
1 lb. Lean Ground Beef
1 Onion, chopped
1 8-oz. Jar Sliced Mushrooms
12 oz. Tomato Sauce
1 Small Carton Braums Small Curd Cottage Cheese
1 8-oz. Package Cream Cheese
1 8-oz. Container Sour Cream
Salt


Directions
Brown ground beef in skillet with onion. Add mushrooms and tomato sauce. Season with salt and pepper. In a large saucepan over medium heat, stir cottage cheese, cream cheese and sour cream together until cheeses are melted and well blended. Stir in cooked shell macaroni. In a 9″x13″ baking dish that has been sprayed with Pam, place noodles in bottom of pan. Top with hamburger sauce mixture. Bake for 25 minutes at 350 degrees. Sprinkle cheddar cheese on top. Bake for 5 minutes more.

Ingredients
one package of refrigerated biscuits
1 pound of sausage
1/2 cup barbecue sauce
shredded cheese of personal preference
(I like the blended cheeses)



Directions
Press one biscuit into a cup of a muffin tin (use the outside of the tin to form the cup).Cook and drain the sausage, then add barbecue sauce. Spoon the mixture into the cups. Sprinkle shredded cheese over the top to personal taste. Bake in a preheated 375 degrees oven for 20 minutes.

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon lime juice
1 teaspoon salt
1 cup diced yellow onion
1 cup chopped green onion
2 tablespoons pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalapeños, seeded and chopped fine
1 16-ounce bag frozen corn kernels
1 4-ounce can green chilies, diced
1 quart chicken broth, preferably natural
1 cup cream
1/2 teaspoon ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 teaspoon cornstarch
1/4 cup chopped fresh cilantro




Directions

Marinate chicken in lime juice and 1/4 teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.

Serves 6

Ingredients
1 cup of canola oil 1/2 tsp salt
1/2 cup sugar dash of pepper
1/3 cup apple cider vinegar
~~~~~~boil above until sugar dissolved~~~~
1 can corn 1 cup celery
1 can black eyed peas 1 diced red pepper
1 can kidney beans 2 bunches diced
1 can diced jeleponos green onion
1 can diced pirentos



Directions
Mix all together

Chill over night

serve with chops
(tositios scoops work best!)

Ingredients
one can of rotel
one pound ground meat
one bound spicy sausage
one large block of velvetta


Directions
brown the meat
drain
add the chesse
let it melt add rotel
stir well,serve warm

Ingredients
16 oz sour cream
8 oz cream cheese
8 oz cheddar cheese grated
3 oz jar of real bacon bits. I prefer Hormel.
1 bunch of green onions chopped into small rings



Directions
Preheat oven to 375 degrees. Set cream cheese out for about 30 minutes to soften. Mix all ingredients and pour into a baking dish. Bake for 45 minutes. Serve with tortilla chips and/or cut veggies.

Ingredients
1 Carton Pasterized Orange Juice
1 (2 liter) 7-Up
Strawberries, fresh or frozen
Fresh Mint


Directions
Stir all ingredients together. Freeze before serving. Remove mint leaves before serving.

Ingredients
•2 tea bags (or enough to make 2 gallons of tea)
•1 1/2 quarts boiling water
•2 cups sugar
•1 (48 oz) can pineapple juice
•1 (12 oz) can frozen orange juice
•1 (12 oz) can frozen lemonade


Directions
Boil water in a pot on the stove. Add sugar, stirring to dissolve. Then add tea bags and remove from heat. Let tea bags steep in sugar water several hours. Discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug, depending on desired sweetness/strength. Refrigerate. Shake well before serving.

Ingredients
3 c. all purpose flour
1 t. salt
1 t. baking soda
1 t. vanilla
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 sticks of butter (melted)
1 12 oz. bag of Ch. chips


Directions
In a medium sized bowl mix all ingredients together in order as listed except the chocolate chips. Batter should appear a little sticky. Add the chocolate chips. Mix well. Bake in a greased 9×13 in. pan for 18 min. or until golden brown. Let cool for about 1 hour. Enjoy!!!!!!

Ingredients
1 (12 oz.) can evaporated milk (chilled for a day)
1 8oz. brick of cream cheese
1 package of Lemon jello (gelatin, NOT lemon pudding)
1 10-12 oz. package of vanilla wafers
1 stick of butter or margarine


Directions
For the crust: Crush vanilla wafers in food processor or blender. Mix vanilla wafers and melted butter together. Press in a 13×9x2 cake pan. *Remember to save some of the crumbs to sprinkle on top*

Soften the cream cheese in microwave or on stove top. Cream together with the lemon jello!
In a separate bowl, whip the evaporated milk until it fluffs up! Mix with cream cheese and jello mixture. Pour on top of crust. Sprinkle remaining vanilla wafer crumbs on top. Chill in refrigerator for several (4 or more) hours before serving. Enjoy!

Ingredients
2 lbs of powered sugar
3/4 to 1 cup of peanut butter
1/2 teaspoon of vanilla
1/2 cup of melted butter


Directions
Mix all ingredients and pat in a 13 ‘9 pan. so easy and cheap to make!

Ingredients
12-pack ice cream sandwiches
1 large container of Cool Whip
Hershey’s syrup
2 King size Butterfinger candy bars
1/2 c chopped pecans


Directions
Place a layer of ice cream sandwiches in the bottom of a cake pan. Spread Cool Whip over the sandwiches. Crumble the candy bars over the Cool Whip. Drizzle the chocolate syrup over the Cool Whip and sprinkle with pecans. Freeze for 2 hrs then serve.

Ingredients
2 sticks softened butter
3 cups sugar
6 egg yolks
6 egg whites
3 cups flour
1/4 tsp salt
1 cup sour cream
1/4 tsp soda
1 tsp. vanilla extract
1 tsp. almond extract


Directions
Beat egg whites until stiff.

Cream together butter and sugar in mixing bowl. Beat egg yolks. Add yolks to creamed mixture. Mix flour, salt, sour cream and baking soda. Add flour mixture alternately with sour cream into creamed mixture in mixing bowl. Fold in stiff egg whites, vanilla extract and almond extract.

Pour batter into greased cake pan. Bake at 300 degrees for 1.5 hours.

Run spatula around edge and middle immediately after baking and turn cake out of pan onto cake plate.

Ingredients
1 cup graham cracker crumbs
4 tbsp melted butter

3 tbsp Hershey’s chocolate syrup
2 – 3 cups fresh strawberries, sliced
6 fresh chocolate-mint leaves, sliced into thin, small strips (optional)

1 cup heavy whipping cream
1 tbsp sugar


Directions
Preheat oven to 375 degrees. To prepare crust, combine melted butter and graham cracker crumbs, stirring to blend well. Mold to the bottom of a tart pan and bake on center rack for 8 minutes. Allow to cool completely.

Drizzle Hershey’s syrup across bottom of crust, top with even coat of strawberries and sprinkle with chocolate-mint leaves.

To prepare whipped cream, chill bowl and whisk in freezer for 10 minutes. Combine sugar and heavy whipping cream in bowl and whisk (by hand or with mixer) until soft peaks form. Dollop on top of strawberries and drizzle with additional chocolate syrup for decoration.

Refrigerate for at least one hour to set. Store leftovers in refrigerator for up to two days.

Ingredients
saltines, enough to cover a cookie sheet
2 sticks of butter
1c. brown sugar , firmly packed
1 12oz. pkg. chocolate chips


Directions
Preheat oven to 400 degrees. Put foil to cover cookie sheet. Lay whole crackers to cover foil filling all areas. Melt butter with brown sugar, then boil stirring for 2 minutes. Pour the butter and brown sugar over the crackers. Bake for 4 minutes.Right out of the oven sprinkle chocolate chips over. When chocolate is melted , spread chocolate to cover. Refigerate and break or cut into pieces

Ingredients
1 Package of Oreos
(Preferably the Double Stuff)
1 8oz. Package of Cream Cheese
1 Package of White Almond Bark
Wax Paper


Directions
1) Using a food processor, grind all the oreos along with the cream cheese into a fine mix. Mix should be kinda firm and moldable. *You may have to do this in batches.
2) Melt your white almond bark in the microwave or double boiler.
3) Form the mixture into 1 in. balls and then dip them into the white almond bark. (A mellon-baller works great for forming the balls!)
4) Place them on the wax paper and let them firm up in the refrigerator for 30 minutes or long.
You’re done!

I got this recipe from my uncle’s wife Emily Johnson! She’s a wonderful cook!

Ingredients
1 box Suddenly Pasta salad
6 oz tuna packed in water or packed in pouch
romaine lettuce or mixed salad greens – 4 or more cups


Directions
Cook pasta salad per recipe directions. I usually do not use the full amount of oil called for to cut down on the fat in the recipe. Rinse cooked pasta in ice cold water and drain. Mix in drained tuna. You may like more tuna than called for, so feel free to add more. Evenly divide the salad into bowls and top with tuna pasta blend. You may add additional chopped veggies such as carrots and broccoli or add shredded cheese. This meal makes great leftovers for the next day’s lunch, too!

Ingredients
2 to 2-1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar


Directions
Combine ground chuck with half of the tomato soup, egg, crackers,
honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix
well and form into a ball. Place a crinkled length of aluminum foil in the
crockpot so the ends extend an inch or so out of the pot. Place the
meatloaf in the pot (the foil will make it easier to lift the meatloaf out
and keep it out of the drippings).

Combine remaining soup, 1 tablespoon Worcestershire sauce, the water,
mustard, and brown sugar. Whisk together and pour over the meat loaf.
Cover and cook on LOW for 8 to 10 hours.

Ingredients
12 Links Fresh Polish Sausage

Clove of Fresh Garlic (Minced) or more depending on your taste buds.

1 Green Pepper (chopped)

1 or 2 Onions (chopped)

1 Can Tomato Sauce 26.5 oz)

1 Large Can Diced Tomotes (28 oz)

1 Can Contadina Pizza Sauce (26 oz)
You can use any brand of Pizza sauce, Contadina is what I had in the pantry


Directions
Boil the Polish Sausage until cooked about an hour. If you have the foam on top, keep taking that off has it boils. I take a fork and as it cook, puncture the skin to remove more of the oil from the sausage so it won’t be so greasy.

Put a little bit of oil in a skillet and add your chopped onions, chopped green peppers and garlic and saute.

After the sausage has cooked, place on cutting board and cut each sausage into 4 pieces, (nice bite size chuncks)

Have a big pot handy, add your tomatoe sauce, tomatoes, Pizza Sauce in the pot

Heat it up just a tad, then add your cooked, cut up Polish Sausage to the pot, add Oregano and Basil to the pot.

Slowly simmer for about an hour on low heat.

You can serve the dish as a main meat dish or serve over pasta. I use egg noodles if I have company to make it stretch for more visitors.

Ingredients
My mom’s famous recipe!
1 large chicken and breast chicken boiled in well seasoned water and cut into pieces
1 1/2 cloves garlic
3 stalks celery, sliced
1 lrg onion, chopped
3 TBSP Wesson Oil
1 1/2 tubes of Ritz Crackers
1 1/2 sticks of Butter
1 can Cream of Chicken Soup
1 Cup of Chicken Stock
1 carton Sour Cream
Paprika


Directions
Crush crackers

Ingredients
2 1/2 lb. ground lean chuck, ground
1 lb. turkey, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt’s tomato sauce
1 cup water
1 bottle dark beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
1 cup of sour cream
8 ounces of shredded sharp cheese


Directions
1. In a large skillet brown 1 1/4 pounds of the ground meat (the beef and the turkey), drain the fat.

2. Remove meat (the beef and the turkey). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

8. Serve with a dabble of sour cream and topped with shredded sharp cheese

Enjoy!!

Ingredients
1 can of chicken
1 small can green chilies
1 small can green enchilada sauce
about 1/2 bag of tortilla chips crumbled
1 can cream of chicken soup
1 bag Mexican cheese blend



Directions
Mix all ingredients together then pour into an 8×12 baking dish. Put in 350 degree oven for 30 minutes. When you serve it onto plates, crumble a few tortilla chips on the plate first. It’s delicious. I serve this with a side of refried beans.

Ingredients
2 cans diced Mexican Style or Plain tomatoes
1 (15 1/4 oz) can corn
1 (15 oz) can black beans, rinsed and drained
Shredded Cheddar Cheese
Sour cream
1/4 cup chopped green onions


Directions
In a saucepan, combine tomatoes, corn and black beans. Heat thoroughly.

Garnish servings with cheese, sour cream, and green onions.

(Sometimes, I even put Frito’s Corn Chips in the bottom of the bowl for an added flavor.)

Ingredients
1 pan cornbread crumbled into small pieces
Chicken or turkey broth
2 pieces white bread
2 eggs, boiled and chopped
1 small chopped onion
Poultry seasoning
Salt and pepper
Several pats of butter


Directions
Preheat oven to 350°. Crumble cornbread into large bowl. Add chopped onion, chopped eggs and poultry seasoning to taste and mix thoroughly. Begin adding small amounts of broth and mix thoroughly into cornbread. Dip white bread into broth and mix into cornbread mixture. Taste and add more poultry seasoning, salt and pepper to taste. Continue adding broth to cornbread mixture until the desired consistency. (thick liquid – if you prefer soupy dressing – thin liquid) Grease baking dish. Pour into baking dish. Place several small pats of butter on top if desired and bake for 30 to 60 minutes.

Ingredients
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream (optional)


Directions
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 5 to 8 hours. Cooking time varies, depending how fast or slow your slow cooker cooks!
Remove from heat and stir in sour cream if you would like!
Serve with rice.
Enjoy!

Ingredients
1 bag frozen tater tots
2 cans french style green beans
2 cans cream of mushroom soup
1 lb. ground beef
4-6 slices american cheese
Salt and Pepper to tast


Directions
Preheat oven to 425 degrees. Brown ground beef. Drain. Combine beef, green beans,

Ingredients
1 to 2 lbs. of boneless skinless chicken breast
1 jar of Great Northern white beans (large jar found at Kroger or leftover beans from dinner one night)
1 can of Rotel
1 T. oil
1 medium lg. onion, chopped
1 can (4oz.) chopped green chilies
2 tsp. ground cumin
1 tsp. oregano
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 can chicken broth
3 cups Monterey Jack Cheese, shred
16 oz. sour cream



Directions
Cook and shred chicken.
In small skillet cook onion and spices in the oil until transparent.
Combine beans, broth, rotel, chiles and onion mixture and chicken in soup pan or crock-pot.
Cook on low heat for about an hour.
Add cheese and sour cream.
Cook until melted.

Ingredients
•1 box linguine
•1 tbsp olive oil
•1 tbsp minced garlic
•¼ cup white wine
•14 ounces artichoke hearts, canned (not marinated!)
•2 ½ ounces canned sliced black olives
•14 ounces canned diced tomato
•½ tsp pepper (or more if you like it a little spicier!)



Directions
Prepare noodles. Drain artichoke hearts and black olives. Saute garlic in oil. Add wine. Add remaining ingredients, heat over medium heat until sauce thickens. Serve over noodles.

A double recipe serves 4 generously!

Ingredients
8 oz angel hair pasta, uncooked
2 cups broccoli florets (I use frozen)
1lb. boneless skinless chicken breasts, cut into thin strips
½ c. Kraft Asian toasted Sesame dressing
2 TBSP soy sauce
¼ tsp. each ground ginger, garlic powder, crushed red pepper
1/3 c. chopped dry roasted peanuts (optional)



Directions
Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 minute, stirring occasionally.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the peanuts.

Substitute: Use whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of the broccoli.

Ingredients
3 boneless skinless chicken breasts
1 jar chunky salsa
1 can Rotel
1 can corn
1 can black beans, drained and rinsed

Serve on top of flour tortillas or tortilla chips, top with shredded cheese, sour cream, black olives, etc.


Directions
Place chicken breasts on bottom of crock pot. Top with corn, black beans, Rotel, and salsa. Cook on low heat 6-8 hours. Use large spoon to break apart chicken (it will be very tender and should break up easily). Spoon chicken mixture into tortillas or over chips. Top with cheese, olives, sour cream.

When I make this, we have it as burritos one night and then use the leftovers to make the nachos. YUM!

Ingredients
1 lb hamburger or frozen meatballs
1 can sliced mushrooms or fresh (if desired)
half chopped onion
1 can campbells beefy mushroom soup
1 can diced tomatoes, undrained
8 oz favorite pasta, partially cooked



Directions
Brown hamburger(if using meatballs, omit this step) with onions. Add every thing else simmer on low about half and hour or less.
Serve with a salad and your favorite bread.

Ingredients
2 chicken breast (boiled and shredded)
can pinto beans (drain and rinse)
12 corn tortillas
1 c. shredded cheddar
small onion (optional)
salsa verde
salt, pepper, cumin
sour cream (optional garnish)


Directions
Combine chicken, beans, onions, salt, pepper and cumin in a bowl. Layer 4 tortillas in a square baking dish, add half of chicken mixture, top with 4 more tortillas, add rest of mixture, top with remaining tortillas. Pour salsa over, just enough to cover, top with cheese bake at 350 for 20 minutes or until bubbly.

This meal is so much easier than making enchiladas. No rolling! And tastes just as good. The salsa verde has a sweet heat that and has become a family favorite! I always have the items in my pantry from stockpiling and can make this meal for about $3.

Ingredients
Ingredients

2 bunches fresh broccoli florets (small, bite size)
1 cup red onions (chopped)
1 cup pecans
1 cup golden raisins
16 slices bacon (cooked and crumbled)

Dressing

2 cups mayo
½ cup sugar
4 tablespoons apple cider vinegar



Directions
Mix dressing together and pour over ingredients and mix well. It tastes best if you make it up the day before. Stir before serving.
Yummy!!

Ingredients
8 in. pan of cornbread (crumbled)
8 slices of day old bread
4 eggs (beaten)
1 medium onion
½ cup celery (chopped)
1 ½ Tbs. sage or poultry seasoning
1 tsp. salt
½ tsp. pepper
2 cans Cream of Chicken Soup
2 cans chicken broth
2 Tbs. butter



Directions
I usually make the cornbread the day before to save prep time. Spray your crock pot with Pam before adding anything to keep it from sticking. Crumble the cornbread and bread together in a bowl and add dry ingredients – add everything else and mix together and put in crock pot. Dot the top of the mixture with butter and cook on high for 2 hours or low for 3 to 4 hours.
Easy and delicious!!

Ingredients
2 – 3 pkgs. Frozen Yellow Squash
or 8 – 10 Fresh Yellow Crook Neck Squash, sliced
1 small onion, chopped
3 Tbsp. Butter
Velveeta Cheese
1/4 – 1/2 Cup Sugar
Black Pepper to taste
1 Can of French’s French Fried Onions


Directions
Boil squash until tender. Drain and set squash aside. Melt butter and saute onions until tender. Mix onions and squash together. Heat on low to medium. Add sugar and pepper to taste. Mix well and heat for two to three minutes. Place squash mixture into a casserole dish and top with slices of Velveeta Cheese.

Bake at 375 degrees for 10 to 15 minutes, or heated through and cheese is melted.

Top the casserole with the French Fried Onions and bake for about 5 more minutes.

This casserole goes quickly at our family get-togethers! Enjoy!

Ingredients
3 large potatoes
1 hard boiled egg
1 small onion, chopped into small pieces
1 rib celery, sliced
1-2 tablespoons sweet pickle relish, to taste
1/2 cup mayonaise
2 tablespoons mustard
Paprika


Directions
1. Boil potatoes until fork done. In another pan, boil egg to hard boil stage.

2. When egg is done, set aside to cool. When potatoes are fork done, remove from heat, drain and cool. Once cool, peel.

3. Dice potatoes and egg. (An easy way to dice the egg is to use and egg slicer and slice one direction, then turn egg and slice in the other direction–then it will be diced.) Put into medium sized bowl.

4. Chop onion into small pieces and add to potato/egg mixure. Add the rest of the ingredients, except paprika.

5. Mix all ingredients until smooth. Sprinkle paprika on top to garnish.

6. Refrigerate until ready to eat. Enjoy!

Ingredients
Sweet Potatoes (try to choose ones that are fairly uniform in size and shape, plump)
Water
Brown Sugar
Salt
Pepper
Olive oil


Directions
Peel the potatoes. Slice into thick cut (but not steak-cut) french fries. Try to make the ends square as well by cutting off any pointy ends. They will just burn in the oven.
Soak cut up potatoes in a bowl of water for 10 minutes. This will make the insides nice and soft but outside crispy when baked.
Meanwhile, preheat oven to 400 degrees. Line a large baking sheet with tin foil. Completely dry off the potatoes and out in a medium bowl. Add salt and pepper to taste and 1 tablespoon of brown sugar to every 3 to 4 whole sweet potatoes. Drizzle olive oil lightly in the bowl and mix with hands or spoon until each fry is lightly coated. Toss onto the baking sheet and lay them out flately. Bake for about 35 minutes, turning every 10-15 minutes. When lightly browned, they’re done! Top with more salt and pepper if like and ketchup.

*Any “burnt” french fries can possibly happen from the caramelization of the brown sugar so be aware. Might not be actually burnt.

Ingredients
ritz crackers, peanut butter, white chocolate bark


Directions
spread one cracker with peanut bytter, put another on top. dip into melted bark. melt bark in microwave. enjoy!

Ingredients
2 cups Cheerios
2 cups Corn Chex
1 cup peanuts or mixed nuts
1 cup pretzels
1 cup Bugels
1 cup Gold Fish crackers
1/2 cup wesson oil
2 teaspoons worchestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon seasoned salt


Directions
Combine dry ingredients in a large pan. Put the Cheerios on the bottom. Mix wesson oil, worchestershire sauce, garlic salt, and seasoned salt. Sprinkle over dry mix and toss very well. Toast in a 275 degree oven for 45 minutes; stirring every 15 minutes. Serve warm or store in a covered container.