Dad's Crispix Snacks

This is a simple recipe that my dad used for movie snacks when I was a kid. It's delicious, and it doesn't take lots of time to make. He used Crispix rather than Rice Chex or Corn Chex, because Crispix is a combination of the two. This snack is best served warm, but is also great a room temperature. This could be made in the oven as well, but that isn't the quick method. Credit: Dave Hill

What you need:
Large glass microwaveable bowl or casserole
Larger mixing bowl
Paper towels

8 cups of Crispix
4 tbsp. butter, melted
2 tbsp. Worcestershire Sauce
Lawry's (seasoned salt) to taste
(Easy way to remember is 8-4-2)

What to do:
1. Measure out the 8 cups of Crispix in a glass microwaveable bowl and set aside.
2. Melt 4 tbsp. butter and add 2 tbsp. Worcestershire Sauce to the butter, then stir.
3. Pour the butter mixture evenly over the Crispix.
4. Put the mixture in the microwave on 100% power for 90 seconds.
5. Remove the mixture from the microwave, pour into mixing bowl and shake or stir.
(Caution, hot! Do not use hands to mix.)
6. Return mixture to microwaveable bowl.
7. Repeat steps 4 through 6 two more times.
8. Once mixture is cooked, spread out on paper towels to cool.
9. Once spread out, top with Lawry's or seasoned salt.
10. Serve immediately, reheat later, or enjoy at room temperature.

Healthy Cinnamon Snack Pretzels

3 cups snack pretzels (twists preferred)
2 tbsp Splenda
1 tbsp cinnamon
2 tbsp liquid spray butter

1. Combine Splenda, cinnamon, and liquid spray butter.
2. Stir in the above mix with pretzels until evenly coated.
3. Cook for 90 seconds, then stir.
4. Cook an additional 60 minutes, then cool.

Biscuits and Morningstar Maple Sausage Gravy

Recipe Category: Breakfast
Total time: 25 minutes
Servings: 4







Ingredients
1/3 cup Milk (for biscuits)
1 cup Bisquick Baking Mix (for biscuits)
2 Morningstar Farms® Maple Flavored Veggie Sausage
2 tablespoons Butter, Margarine, etc.
2 tablespoons Flour
1 1/2 cups Milk
Salt and Pepper to Taste

Directions
1. Preheat oven to 450°F.
2. Preheat electric skillet (or skillet) to 250°F (or medium low).
3. Place sausage patties in the skillet.
4. Measure out and mix ingredients for drop biscuits.
5. Turn sausage patties over.
6. Place drop biscuits on greased cookie sheet (divide into 4).
7. Break apart sausage patties in pan (will look like crumbles).
8. Once sausage patties are heated properly, add the butter.
7. Once the butter is melted, add flour and heat until you can't see any powder. (Will be a yellowish white.)
9. Add 1 1/2 cups milk and stir frequently. (If milk begins to bubble, reduce heat just a bit.)
10. Place drop biscuits in the oven. (Should be preheated by this point.)
11. Cook drop biscuits and sausage gravy for 8-10 minutes, or until biscuits are golden brown and gravy is a thick consistency.

Notes
Could also be used with four pieces of toast or four buttermilk biscuits.

Serving size: 1 Biscuit, 1/4 Gravy.
Calories: About 350 per serving.

Irish Colcannon

Ingredients:
2 lb golden potatoes, cubed
1 bunch kale, shredded or chopped
4 green onions, chopped
1 tsp nutmeg (optional)
4 large eggs
4 oz shredded sharp cheddar cheese
butter, to taste

Directions:
Preheat Oven to 375
1. Boil potatoes until soft, then drain and mash.
2. Steam kale until soft, but not flimsy
3. Drain kale and mix with potatoes, green onions,
butter, and nutmeg. Add salt and pepper to taste.
4. Spoon into a 9x9 Pyrex (or 8x8).
5. Using the spoon, make four indentations in the
mixture (large enough for an egg, one in each
quarter).
6. Break an egg (not the yolk) into each
indentation and season to taste (seasoned salt or
salt and pepper).
7. Bake for 12 minuts, or until eggs look like fried
eggs, then add cheese on top before serving.

Red Beans and Rice

Ingredients:
1 lb dried red beans
1/4-1/2 cup hot and sweet jalepenos (or 1/4-1/2 cup mild jalepenos)
1/2 red onion, chopped
1 clove garlic, chopped
2 stalks celery, chopped (or 1/4 tsp. celery seed)
1 14oz can diced tomatoes with juice
2 bay leaves
1/2 tsp thyme
3 Tbsp soy sauce
6 serv cooked brown rice
Hot sauce

Instructions:
1. Soak the beans overnight according to package directions, then drain.
2. Put all ingredients (except rice) into crock pot.
3. Add about 4 cups of water, enough to cover it all, but not enough to make it soup.
4. Cover and turn on high for 8 hours. (Check it every 2 hours to make sure it doesn't need anymore water.)
5. Serve one cup beans with one cup hot rice.