br>ADD 1/4 cup Orville Redenbacher's Buttery Flavor Popping & Topping
Mix melted butter, Orville Redenbacher's oil and seasonings together and pour over already mixed dry ingredients (in large trash bag). if you have a favorite cracker, you may exchange for one on the list.
Mix at least 24 hours before serving, allowing seasonings to flavor ingredients.
You do not have to bake this. Enjoy!
In a large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter.
Stir occasionally until smooth. Add popcorn.
Toss until well coated.
Press half of mixture firmly into a greased 9-inch square pan.
Spread fudge sauce evenly over mixture.
Press remaining popcorn mixture over fudge. Allow mixture to cool and harden.
Slide spatula under entire mixture and slide onto a cutting board to cut into bars.
Makes 16 bars.
In a large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth. Add popcorn; toss until well coated.
Mix together popcorn oil and dressing mix; set aside.
Put cereal, nuts, pretzels and crackers in big bowl and mix together. Put oil mixture on to coat and let set for 6 hours tossing ingredients together every couple of hours.
Mix in large bowl the dill weed, Mrs. Dash, Ranch dressing and butter oil.
Add pretzels.
Stir for 20 minutes.
Let set for 10 minutes.
Transfer to another bowl or bag.
Leave open for 1 hour, then seal.
Place popped corn into zip top bag and seal. With rolling pin, crush popped corn to medium fine consistency.
Set aside.
In a medium bowl, blend processed cheese, cream cheese and black olives until smooth. Shape cheese mixture into ball.
In a shallow dish, combine crushed popcorn with chili powder or paprika.
Roll cheese ball in mixture until completely coated. Garnish with tortilla chips.
Makes one 5-inch ball.
Mix together popcorn oil and dressing mix; set aside.
Put cereal, nuts, pretzels and crackers in big bowl and mix together. Put oil mixture on to coat and let set for 6 hours tossing ingredients together every couple of hours.
Mix oil with spices.
Add crackers.
Put in a sealable container.
Shake up periodically until all dry ingredients are absorbed.
In a large bowl, combine hot popped corn, nuts, pretzels and bran squares.
In a small saucepan, melt margarine with mustard. Pour over popcorn mixture, tossing gently to coat.
Sprinkle herb and spice mix over coated corn and toss again. Spread coated corn on baking sheet and bake at 350\u00b0 for 3 to 5 minutes. Serve immediately or store in airtight container.
Makes 2 1/2 quarts.
Mix together well.
Let set overnight in sealed container.
Preheat oven to 350\u00b0.
Whisk all ingredients together. Reserve 1/2 mixture for a future batch (store in refrigerator). Put 1 large bag of small pretzels in a baking pan.
Pour mixture in and stir well.
Bake for 1 hour, stirring every 10 minutes.
Break pretzels into bite-sized pieces.
Combine oil and dressing mix.
Pour over pretzels.
Let stand, stirring occasionally, until all oil is absorbed by the pretzels.
Put all in a large brown bag, add dressing and oil, shake and mix very well.
Pour onto paper toweling to absorb some of the oil.
Store in airtight container.
Whisk oil, cheese and dressing.
Toss crackers in oil.
Bake on cookie sheet at 200\u00b0 for 15 minutes.
Add crackers last and mix well.
Break pretzels into bite size pieces and spread on cookie sheet.
Pour oil over the pretzels.
Mix the rest of the ingredients and sprinkle over the pretzels.
Toss together.
Bake at 250\u00b0 for 40 minutes.
Stir every 10 minutes.
Mix together
all
ingredients, then pour over crackers in huge dish. Stir every 5 minutes for 1 hour. Store in Ziploc bag in refrigerator.
Mix dressing mix and oil well.
Mix all remaining items.
Pour dressing mixture over cereal mixture.
Let stand 24 to 48 hours.
* Nabisco mini-bites may be substituted.