Sweet Party Mix

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11 oz. package pretzels

1 cup dry roasted peanuts

10 ½ oz. mini peanut butter crackers

1 cup sugar

½ cup margarine

½ cup light corn syrup

2 T. vanilla

1 tsp. baking soda

10 oz. package M&Ms candy

18 ½ oz. package candy corn

Directions:  In a large bowl, combine pretzels, crackers, and peanuts.  In a large 

saucepan, combine sugar, margarine, and corn syrup.  Bring to a boil over medium 

heat; boil 5 minutes, stirring constantly.  Remove from heat.  Stir in vanilla and 

baking soda (mixture will foam).  Pour over pretzel mixture and stir until coated.  

Pour into greased 15” x 10” pan.   Bake at 250 degrees for 45 minutes; stirring every 

10-15 minutes.  Break apart while warm.  Toss with M&Ms and candy corn.

Comment:

Doug’s Salsa

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For blender:

28 oz. can petite diced tomatoes

6 oz. can tomato paste 2 cups water

¼ onion ½ cup cilantro

½ tsp. garlic powder 1 tsp. salt

½ tsp. ground cumin 2 T. sugar

For final stir in bowl:

14.5 oz. can petite diced tomatoes

1 jalapeno pepper with seeds, diced (2 for hot salsa)

¼ onion, diced

Directions:  Put large can tomatoes, paste, water, onion, cilantro, garlic powder, salt, 

cumin and sugar in the blender.  Blend until smooth.  In a large bowl, add blended 

mixture to smaller can of tomatoes, diced jalapeno and diced onion.  Stir and serve.

Comment:  A favorite at the beach house…

Garlic Herb & Salmon Empanadas

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1 pkg. (15 oz.) Pillsbury refrigerated pie crusts, 

softened as directed on package

6 oz. smoked salmon, flaked

1 pkg (about 2/3 cup) gourmet, spreadable cheese

with garlic and herbs

½ cup sour cream

1 T. chopped fresh chives, if desired

Directions:  Heat oven to 425 degrees.  Grease cookie sheet.  Remove crusts from 

pouches; unfold crusts.  Cut each into 4 wedges.

In a small bowl, combine salmon and cheese; mix well.  Spread about 2 T. mixture 

even only over half of each crust wedge to within ¼ inch of edges.  Brush edges of 

crust with water.  Fold untopped dough over filling; press edges to seal.  Place on 

cookie sheets.

Bake 12-17 minutes or until golden brown.  Cool for 10 minutes.  Spoon sour cream 

into small bowl; sprinkle with chives.   Place bowl in center of serving platter.  Cut 

each warm empanada in half; arrange around bowl.

Comment:

Buffalo Chicken Dip

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2 cups cooked chicken breast

1 cup cheddar cheese

2 (8oz) packages cream cheese

5 oz red hot

¾ cups finely chopped celery

1 cup ranch dressing

Directions:  Sauté chicken, cream cheese, celery and hot sauce in skillet.  Once 

heated, remove from heat.  Add ranch dressing.  Pour in oven-safe dish and top with 

cheddar cheese.  Bake at 350 degrees for 35 minutes.  Serve with crackers, celery or 

chips.

Comment:  If you are in a hurry, use canned chicken, and it works fine.