Peppermint Popcorn

4 C air popped popcorn
2 C rice or corn chex
1 C craisins
1 C pretzel sticks, broken down into bite-size pieces
3 mint candy canes, crushed
1 c peanuts if desired
1 bag vanilla or white chocolate chips


Melt chocolate or vanilla chips, pour over mixture and then dump on wax paper to cool. YUM!

From Sarah E. Bybee

Moose Munch

8 C popped popcorn, air popped
2 C peanuts
1 ½ C rice krispies

Mix all in bowl.

Melt together:

1 lb almond bark
¼ C peanut butter

Pour over popcorn mixture and mix. Dump on wax paper until cooled.

From Sarah E. Bybee

7 layer dip

Layer this way in a 9 by 13 pan or on a platter…

1 can refried beans, heat first to make them easier to spread if desired

Guacamole- Mix 3 avocados with one package of McCormick guacamole seasoning

1 C sour cream mixed with 2 tsp taco seasoning

Shredded cheese

Diced Tomatoes

Green or purple onions

1 small can sliced olives

Serve with tortilla chips

From Sarah E. Bybee

Ranch Dip for Chips

3 oz Hormel Real Bacon Bits or pieces
2 C ranch dressing
1 C sour cream
½ C parmesan cheese
2 green onions, minced

Mix all together and then chill until ready to serve.

From Sarah E. Bybee

The Famous California Dip

1 envelope Western Family onion soup mix
1 16 oz container light sour cream

Blend all ingredients and chill at least 2 hours.

Serve with potato chips or your favorite veggies.

From Sarah E. Bybee

Pumpkin Seeds

1 C unwashed pumpkin seeds
¼ tsp Worcestershire sauce
1 Tbsp butter
½ tsp salt

Mix all ingredients together and spread in a shallow baking pan.

Cook 2 hours at 250 degrees, stirring occasionally until seeds are crisp, dry, and golden.

From Sarah E. Bybee

Cheese Fondue

1 tbsp butter
2 green onions, sliced thin
2 Tbsp flour
1 ½ C milk
1 C grated sharp cheddar cheese
½ C grated parmesan cheese
1-2 tsp Dijon mustard
1 pinch cayenne pepper
1 pinch salt

In a saucepan, heat butter. Cook green onions in butter for 5 minutes or until soft, remove from heat. Make a thickening paste with some milk and flour; stir into butter and green onions. Then add the rest of the milk. Return to heat; bring to a boil, and then bring down to a simmer. Stir for 2 minutes. Stir in all the cheeses gradually. Once melted, add Dijon, salt, and cayenne pepper.

Once done, transfer to a fondue pot. Serve with sourdough bread, steamed veggies, grapes, and green apples.

From Sarah E. Bybee