Out of This world Party Mix

1 package of Hidden Valley Ranch dressing mix (1 oz)
1 bottle of Orville Redenbacher popcorn oil

1 box of Crispix
2 cans of nuts, any kind you like
1 bag Goldfish crackers or 1/2 bag oyster crackers (2 cups)
1 bag crunchy cheesies (5 cups)
1 large can of potato sticks (2 cups)
3 cups broken pretzels
1/2 box Wheat thins, broken in half Or clean your cupboards, hehe

Mix snack foods together. Whisk together the oil and dressing.
In HUGE roaster, fold oil mixture to the snack food mixture.
Bake in oven for 1 hour at 250º stirring every 15 minutes.

BEWARE, this snack is more addicting than the chex mix one.
It makes two FULL ice cream pails of a scrumptious snack.

Chocolat Malt Frosting

2 Tbls. butter
1/2 teasp. vanilla
2 cups powdered sugar
1/4 cup malted milk powder
1/4 cup unsweetened cocoa
milk

Partially melt butter with vanilla. Sift together sugar, malt and cocoa in mixing bowl. Add butter and vanilla. Then add and mix milk 1 Tbls. at a time to desired consistency.

Makes enough for 24 cupcakes or one 9 x 13 cake.

Layered bars

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

 

1 cup white vanilla baking chips

1 cup semisweet chocolate chips

1 cup party peanuts

1 cup cashew halves and pieces

1 can (14 oz) sweetened condensed milk (not evaporated)

 

DIRECTIONS

  Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.  

 

If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes. 

 

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, peanuts and cashews evenly over crust. Pour condensed milk evenly over top.  

 

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. Cut and enjoy.

 

**Any of your favorite nuts may be used, and dried fruit or coconut could be added. Be creative. 

***I did rough chop the peanuts a bit. 

 

Peach Crisp

1/2 c. quick cooking oatmeal
1/2  packed brown sugar
1/4 c. all-purpose flour
1/4 c. butter
2 1/2 lbs. peaches (I used 5 med)
1 tsp. cinnamon
1/4 tsp. salt

Combine oats, sugar, flour, cinnamon and salt. Add butter and mix. Cut butter into oats mixture. Arrange sliced peaches in a  8 x 8 inch baking dish. Cover with 1/2 cup sugar (your choice). Sprinkle crumb mixture evenly over fruit.

Bake the crisp uncovered in a pre-heated 350°F oven for 40 minutes or until fruit is tender. Serve with whipped cream or topping. Can be made with other fruit.