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Eeyore's Snack Page

Eeyore's Appetizers & Others	Eeyore's Breads & Muffins	Eeyore's Cakes & Cupcakes	Eeyore's Cookies & Bars
Eeyore's Fruits, Veggies, & Dips	Eeyore's Popcorn & Cereal Treats	Eeyore's Pudding Snacks	Eeyore's Halloween Treats

Eeyore's Spicy Snack Mix

1/4 cup butter or margarine
1/2 T. Lawrey's Seasoning Salt
1/2 T. Worcestershire Sauce
1/2 tsp. garlic powder
1/2 tsp. hot pepper sauce
2-1/2 cups Wheat Chex cereal
3-1/2 cups Rice Chex cereal
3 cups Cheerios
1 can (6 oz) mixed nuts

In a small saucepan, melt butter. Add Lawrey's, Worcestershire Sauce, garlic powder, and hot pepper sauce; set aside. In a large mixing bowl, combine cereal and nuts; mix well. Stir in butter mixture; stir until well blended. Spread into two 15x10x1 inch baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Pooh's Honey-Glazed Snack Mix

4 cups Rice or Corn Chex Cereal
1-1/2 cups miniature pretzels
1 cup pecan halves
1/3 cup butter or margarine
1/4 cup Sue Bee Honey

In a large mixing bowl, combine cereal, pretzels, and pecans; set aside. Melt butter in a small saucepan; stir in honey and blend well. Pour over cereal mixture and stir to coat evenly. Spread in a jelly roll pan. Bake at 350 degrees for 12 to 15 minutes or until mixture is slightly glazed, stirring occasionally. Remove from oven and cool slightly. Spread on waxed paper to cool completely.

Piglet's Trail Mix

1 (12 oz) jar dry-roasted peanuts
1 pkg. (12 oz) Baker's Milk Chocolate Chips
1 (9 oz) box Sunmaid Raisins
1-3/4 cups salted sunflower seeds

Combine all ingredients in a large bowl; mix gently. Store in an airtight container. Makes 8 cups.

Tigger's Cinnamon Candy Popcorn

8 quarts plain popcorn, popped
1 cup butter or margarine
1/2 cup light corn syrup
1 (9 oz) pkg. cinnamon red-hot candies

Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup, and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and mix thoroughly. Turn into 2 greased 15x10x1 inch baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers or plastic bags.

Rabbit's Peanut Butter-Fudge Drops

2 T. butter or margarine
1-1/2 tsp. baking cocoa
1/2 cup powdered sugar
1/2 tsp. milk
2 T. creamy peanut butter

In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1 inch patties. Allow to cool 15 minutes before eating. Makes 18 drops.

Kanga's Nutty Caramel Corn

6 quarts popped popcorn
1-1/3 cups sugar
1 cup butter or margarine
1/2 cup corn syrup
1 tsp. vanilla extract

Remove all unpopped kernels from popcorn; place in a large bowl. In a saucepan combine sugar, butter, and corn syrup; bring to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla. Pour over popcorn; stir to coat. Place on two greased baking sheets to dry, about 1 hour. Store in an airtight container. Makes about 6-1/2 quarts.

Roo's Puppy Chow

9 cups of Corn or Rice Chex cereal
1 cup Baker's Milk Chocolate Chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla extract
1-1/2 cups powdered sugar

Pour Chex cereal into large bowl; set aside. In a 1 quart microwave safe bowl combine chocolate chips, peanut butter, and margarine. Microwave on high for 1 to 1-1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mix over cereal, stirring until all pieces are well coated. Pour in powdered sugar and cover with a tight sealing lid. Shake until all pieces are well coated.

Owl's Bird Nests

12 oz. milk chocolate chips
14 oz. sweetened condensed milk
5 oz. can of chow mein noodles
1 cup dry roasted peanuts

In microwave, melt chocolate chips and condensed milk. In large mixing bowl, combine noodles and peanuts; stir in chocolate mixture. Scoop up Tablespoon size portions and drop onto waxed paper-lined baking sheets. Chill for 2 hours or until firm. Store loosely covered in a cool, dry place. Use within 2 days. Makes about 4 dozen nests.

Christopher Robin's No-Bake Bars

4 cups Cheerios
2 cups Rice Crispies Cereal
2 cups dry roasted peanuts
2 cups M&M's
1 cup light corn syrup
1 cup sugar
1-1/2 cups creamy peanut butter
1 tsp. vanilla extract

In a large bowl, combine the first 4 ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15x10x1 inch baking pan. Cool. Cut into 3x3 bars. Makes 15 bars.

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This page last updated April 28, 2004

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