Pepperoni Chips

Watch out, these are addictive! Ingredients: 24 ounces pepperoni slices Directions: Line a Microwave-Safe Plate with several sheets of papertowel. Place the pepperoni slices in a single layer. Microwave for 30 - 60 seconds (depending on the wattage of your microwave). The pepperoni slices should be nice and crispy and most of the grease absorbed on the papertowels. If any in the center are not crispy looking and still feel soft, microwave more in 15 second increments.Mine took about 2 min total Salt if desired.

COCKTAIL PARTY SNACK MIX

INGREDIENTS • 1 cup corn chips • 1/2 cup raw almonds • 1/2 teaspoon smoked paprika • 1 tablespoon olive oil • 1/2 cup wasabi peas Makes about 3 cups

PREPARATION Pre-heat the oven to 400ºF. Toss together the corn chips, almonds, paprika and olive oil. Bake the mixture on a cookie sheet for 10 minutes and then toss in the wasabi peas; let cool and serve.

Spiced Pecans

INGREDIENTS: 1 egg white, lightly beaten 1 tablespoon water 3 cups pecan halves 1/2 cup white sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. 2. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened. 3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan. 4. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Baked Kale Chips

INGREDIENTS: 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt (or less, to taste)

DIRECTIONS: 1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Homemade Kettle Corn

- 1/4 cup vegetable oil - 1/2 cup popping kernels - 1 1/2 tbsp white sugar - 1 tsp salt In a large, non-stick skillet with lid, warm oil over medium heat. Once the oil is hot enough (you will be able to tell by flicking water onto the pan – if it bubbles, then it’s ready), add the popcorn kernels, swishing the pan around the coat them in the oil. Add the sugar and make sure the kernels are coated. This is what will give the popcorn its candy coating. Put the lid on the pan and shake the pan often, increasing the frequency of the shaking when the popcorn starts to pop. This is very important as it prevents the kernels from burning. Once it sounds like all the kernels have popped, remove the pan from heat and carefully open the lid. Sprinkle the salt evenly over the popped corn and toss gently to coat. Makes one big popcorn bowl (good for two ravenous snackers).

Pepperoni Chips

Pepperoni Chips

Ingredients
o 24 ounces pepperoni slices
o salt
Directions
1. Line a Microwave-Safe Plate with several sheets of papertowel. Place the pepperoni slices in a single layer.
2. Microwave for 30 - 60 seconds (depending on the wattage of your microwave). The pepperoni slices should be nice and crispy and most of the grease absorbed on the paper towels.
3. If any in the center are not crispy looking and still feel soft, microwave more in 15 second increments.
4. Salt if desired

Chili 'n' Cheese Popcorn

Chili 'n' Cheese Popcorn

Serves: 8
Ingredients
• 2 (3.5-ounce each) packages butter-flavored microwave popcorn
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• pinch ground red pepper
Instructions
1. Prepare popcorn according to package directions.

2. In a small bowl, combine remaining ingredients; mix well. Place popcorn in a clean paper grocery bag; add cheese mixture, and shake well to coat. Store any leftovers in an airtight container.

Sugared Cinnamon Almonds in the Slow Cooker

Sugared Cinnamon Almonds in the Slow Cooker

The Ingredients.
serves 10

cooking spray
1 1/2 cups sugar (try not to freak out on me)
3 tablespoons cinnamon
1/8 teaspoon kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)
aluminum foil or parchment paper
The Directions.

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).
Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.

Java Nuts

Ingredients

• ³/4 cup sugar
• ¹/2 teaspoon ground cinnamon
• ¹/4 teaspoon coarse kosher salt
• 1 large egg white
• 2 tablespoons instant espresso granules
• 4 cups walnut halves

Instructions

1. Preheat oven to 325°F. Coat a baking sheet with cooking spray.
   
2. In a medium bowl, combine sugar, cinnamon, and salt; mix well and set aside.
   
3. In a large bowl, beat egg white and instant espresso granules until dissolved and frothy. Fold nuts into coffee mixture and toss until evenly coated.
   
4. Sprinkle nuts with cinnamon-sugar mixture, and mix until evenly coated.
   
5. Spread walnuts on prepared baking sheet. Bake 5 minutes, stir nuts and continue baking for 5 more minutes, or until dry to the touch.
   
6. Remove from oven, loosen walnuts from tray and let cool. Store in an airtight container.

Makes about 4 cups.

Chex® Pumpkin Pie Crunch

Chex® Pumpkin Pie Crunch

INGREDIENTS:

1/4 cup brown sugar 1 tablespoon pumpkin pie spice 1/4 cup butter 2 teaspoons vanilla

2 cups Cinnamon Chex® cereal 2 cups Wheat Chex® cereal 2 cups Honey Nut Chex® cereal 8 ounces pecans

DIRECTIONS:

1.	In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.	Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Ingredients:

2 cups raw pumpkin seeds 1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons butter, melted 1 1/4 teaspoons seasoned salt

Directions:

1.	Preheat the oven to 250 degrees F (120 degrees C).
2.	Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Let soak for 1 hour, up to overnight. Spread out in an even layer on a baking sheet.
3.	Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

Nacho Popcorn, Weight Watcher's Style

I LOVE popcorn and this sounds yummy! The fact that it's a Weight Watchers recipe makes it even better!

Nacho Popcorn

PointsPlus™ Value: 5
Servings: 4
Preparation Time: 5 min
Cooking Time: 9 min
Level of Difficulty: Easy

Ingredients

12 cup(s) JOLLY TIME® Healthy Pop® 94% Fat Free Butter Flavor Microwave Popcorn, popped, endorsed by Weight Watchers®

1/4 cup(s) light butter

2 tsp reduced-sodium taco seasoning

3/4 cup(s) Weight Watchers Reduced fat shredded 4 cheese Mexican style blend

Instructions

• Preheat oven to 300°F. Line a rimmed baking sheet with aluminum foil.
• Place popped popcorn in a large bowl; remove any unpopped kernels. In a small microwave-safe bowl, microwave butter until melted; stir in taco seasoning mix. Pour mixture over popcorn; toss until evenly coated.
• Spread popcorn on prepared baking sheet; sprinkle with cheese. Bake until cheese melts, about 6 to 8 minutes. Yields about 3 cups per serving.

Notes

• *If desired, set out 1/4 cup each sliced jalapenos, sliced olives and diced tomatoes to be used as toppings for the popcorn. Serve with small bowls and spoons (will increase PointsPlus value to 3 per serving).