Categorized | Recipes

Posted on 16 December 2011 by KWBG

Oyster Cracker Snacks by CK
12 oz pkg of oyster crackers
1 cup vegetable oil
4 tsp chicken bouillon powder
1 tsp lemon pepper
Combine oil and powder in a gallon size zip lock plastic bag.  Mix by squeezing.  Add the crackers and shake well.  Pour on a paper towel to “dry” for about 20 minutes.  Store in an air tight container.
Other Variations:
      1 tsp garlic powder + 1 tsp dillweed + 1 pkg dry Ranch Dressing

      1 Tbsp taco seasoning + 1/8 tsp garlic powder

Pumpkin Dip by CK
One 8oz cool whip
1 box instant vanilla pudding
1 tsp. pumpkin pie spice (nutmeg and ginger will work)
15oz canned pumpkin
Gingerbread men or graham crackers
Thaw cool whip. Mix pumpkin, dry vanilla pudding mix, and pumpkin pie spice.
Fold in thawed cool whip and serve.

Pumpkin Dip by CK – version 2
15 oz canned pumpkin
8 oz cream cheese – softened
2 tsp pumpkin pie spice
2 cups powdered sugar
4 oz cool whip
Using electric mixer on low speed, blend the pumpkin and cream cheese until smooth.  Add pumpkin pie spice and powdered sugar and blend with mixer until smooth and creamy.  Fold in the cool whip and refrigerate for at least on hour.  Serve with ginger snaps or cinnamon graham crackers.

Winter Greens by BDM
Toss together in a large salad bowl:
1 bag (10 oz) mixed baby greens or Italian blend salad greens
1 avocado, pitted, peeled and cubed
1/3  cup pistachio nuts
¼ c dried cranberries
Beat together with a wire whisk until smooth:
1/3 cup olive oil
        ¼ c balsamic or red wine vinegar
        2 T sugar
        1 clove garlic, finely chopped
        1 t Dijon mustard

Toss dressing with greens together when ready to serve

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