Vegetable Dip or Chip Dip
Combine 1 package of any Starla’s Seasoning Mix
1-1/3 cup sour cream (or buttermilk)
2/3 cup Mayonnaise (NOT salad dressing)
Mix and Chill 2 -4 hours or overnight
Serve with fresh veggies, crackers or chips. ENJOY!!!
Hummus
Hummus
WISCONSIN STATE FAIR #1 & #2 Place Grand Champion of Very Vegan
1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1
1/2 cups cooked
2 tablespoons extra virgin olive oil
2-4 tablespoons water (+ 2 tablespoons as needed)
1/2 package of Twisted Tomato Seasoning Mix, Glorious Garlic, Mustard Horseradish, Grandma’s Garden, Peppercorn Ranch or Pesto Parmesan.
Juice of 1 or 2 lemons, to taste
Himalayan salt to taste
Optional: 1 tablespoon roasted pine nuts,
DIRECTIONS:
Place all ingredients in food processor and blend until desired consistency.
Taste for flavor adding any additional amounts to reach desired flavor strength.
Add additional water for slightly thinner consistency.
Store in airtight container in refrigerator for up to one week.
#1 winner was Twisted Tomato
#2 winner was Glorious Garlic
Warm Buffalo Chicken Dip
- 1 package Starla’s Buffalo Wing Ranch Mix
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 3 cups shredded cooked chicken
Directions: Mix all ingredients together.
Transfer mixture to a small greased baking dish. Bake for 30 minutes or until the cheese is melted and the edges have browned slightly.
Avocado Dip or Salad Dressing
1 large avocado, peeled and pitted
2 tablespoons lemon juice
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2-3 tsp. Glorious Garlic Seasonings. Peppercorn Ranch, Citrus Dill or Pesto Parmesan, Salt to taste
Optional: Dash cayenne pepper. Thin with coconut milk or milk.
Place all ingredients in a food processor and blend until smooth. Chill and serve.
Starla's Grandma's Garden Appetizer Winners Wisconsin State Fair 2025
Grandma's Garden Mini Veggie Pizza Tarts
For the Tarts
1 Package Crescent Rolls or Crescent Roll Sheet
For the Filling
4 Ounces Cream Cheese, softened
1 1/2 Tablespoons Light Mayonnaise
1 1/2 Tablespoons Sour Cream
1 package of Starla’s Grandma’s Garden Seasoning Mix
1 Tablespoon Fresh Dill, Chopped
1 Clove Garlic, minced or 1/3 tsp of Starla’s Glorious Garlic Mix
1/2 teaspoon Vinegar
1/2 teaspoon Sugar
For the Toppings
1/2 Cup Red and Orange Peppers, sliced and chopped
1 Head, not bunch Broccoli, Chopped fine
1/3 Cup Cucumber, diced (peeled if desired)
1/3 Cup Grape Tomatoes, chopped
1/3 Cup Wisconsin Colby Jack Cheese, finely shredded
Instructions
Preheat the oven to 375 degrees. Lightly grease a mini muffin tin with non-stick spray. Roll the crescent roll dough out on a counter, pressing together any seams. Cut 16-24 circles out of the dough and shape into the mini muffin holes. Lightly prick the bottom and 2 of the sides with a fork and bake for 6-8 minutes, or until golden. Remove to a cooling rack and using your fingers, quickly press down in the centers a little to create more of a tart for filling.
For the Filling
In a medium bowl, mix together the cream cheese, mayo and sour cream. Add all remaining ingredients and beat until combined. Fill each tart with filling and top with desired veggies and a sprinkle of cheese.
Wrap well on a platter with saran wrap and refrigerate until serving or serve immediately.
The filling and tarts can be made and stored in an airtight container in the fridge up to 3 days in advance and assembled before serving.
Makes 16-24 tarts
Barbara's Bean Dip
2 cups Kale
2 Green Onions
1 cup Basil Leaves
1 15 oz can White Beans (rinsed)
2 cloves Garlic or 1 Tbsp. Glorious Garlic Mix
Salt & Pepper
3/4 c. Sour Cream
1⁄2 pkg Starla’s Grandma Garden Seasoning Mix
2 tbsp Lemon Juice
Olive oil for drizzle
Directions:
Blanche kale leaves, basil, and onions.
Puree beans, adding kale mixture while continuing to blend. Add dry dip mix, lemon, and olive oil.
Mix well.
Serve with your favorite veggies or crackers!
Starla's Shrimp Wontons
Starla’s Shrimp Wonton’s
1 package of wonton wrappers
8 ounces of small canned shrimp
8 ounce block of cream cheese softened
1 tbsp minced chive
Directions: Preheat the oven to 375 degrees F
Allow the cream cheese to come to room temperature for about 20-30 minutes. In a small mixing bowl, combine cream cheese with the shrimp, Starla’s Grandma’s Garden Seasoning Mix, and chopped chives.
The best way to bake to bake these cream cheese shrimp wontons is to use a mini muffin baking pan. This allows the appetizer to stay fully formed as it’s baking.
Spray muffin tins with cooking spray.
Place wonton wrappers in each muffin tin.
Place one teaspoon of the cream cheese mixture in the center of a wonton wrapper. Brush the edges of the wrapper with cold water. Lightly close and fold wonton at the tips of the wrapper and twist a little to keep closed. Once closed, brush the edges of the wonton wrapper with cold water.
Bake at 375 for 10-12 minutes until golden brown.
Serve the crispy wonton cups with hot honey in the middle of the platter.
Makes 48 appetizers.
Grandma's Garden Stuffed Peppers
Grandma’s Garden Stuffed Peppers
1 pkg Starla’s Grandma Garden Seasoning
20 mini sweet peppers
1 small apple
1/4 cup cream cheese
1/3 cup shredded WI cheddar
1/3 cup diced zucchini
1/3 cup diced pea pods
1/3 cup diced carrots
1 green onion, diced
1 cob of corn
Directions:
Dice 1 or 2 mini sweet peppers into 1/3 cup
Peel and core the apple and dice, about 1/3 cup
Shuck the corn and cut kernels off cob
In a bowl, mix zucchini, pea pods, carrots, green onion, corn and apple
Mix in cream cheese and most of Starla’s Grandma’s Garden Seasoning, reserving 1 tsp
Cut mini sweet peppers in half and scrape off membrane, seeds and stem
Stuff each half with filling. Top with a sprinkle of Starla’s Grandma’s Garden Seasoning and cheddar
Bake at 350 for 15 minutes. Broil for 2 minutes
Yield 40 stuffed peppers
Spicy Starla's Pickled Crunch Wraps
1 1/2 cup white sugar
1 cup white vinegar
1/2 cup red wine vinegar
1 teaspoon of mustard seeds
3 cups of water
1/2 cup each broccoli pieces, cauliflower pieces, sliced zucchini, red onions
1/4 cup each mushroom slices, carrots, pea pods, radishes slices
6 ounces plain Greek yogurt
4 ounces sour cream
1/2 cup honey
Romain lettuce leaves
1 cup mixed nuts
In a separate medium sauce pan, at the broccoli, cauliflower, red onion with water. Boil for four minutes.
In a small bowl, add cheese, yogurt, cream and honey. Mix until smooth. Refrigerate.
Preheat oven to 425°, in a small bowl place butter, seasoning, and stir in nuts. Bake on a small prepared pan with parchment paper for 5 to 7 minutes. Cool
All of the above can be prepped and then served. Refrigerate
Seasoned Wings
You can add so much flavor to your #wings with one of my #seasoningmixes.
#BuffaloWingRanch, #HotHabanero, #MangoChipotle, #GloriousGarlic, #MustardHorseradish, Twisted Tomato or Peppercorn Ranch are all fantastic!
Marinated Roasted Brussel Sprouts
In a gallon size zip bag combine juice of 1 lemon, 1 Tbsp olive oil, pepper, salt and 1-2 Tbsp. of your favorite Starla’s Seasoning Mix (Grandma’s Garden, Glorious Garlic, Peppercorn Ranch, Sneaky Dill, Pesto Parmesan, Mustard Horseradish…) Cut brussel sprouts in half or quarters, seal bag and shake until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Enjoy!
Aunt Di's Mango Chipotle Taco Dip
Twice Baked Potatoes
6 large baking potatoes
½ cup real bacon crumbles
1 cup sour cream
½ cup milk
⅓ cup butter
½ package Cheesy Bacon Ranch, Peppercorn Ranch, BLT, or Glorious Garlic Seasoning
Salt & pepper to taste
1 cup shredded Cheddar cheese
8 green onions, sliced
Preheat grill to 350 degrees F. Place potatoes on grill and close lid. Grill for 1 hour or until a fork can easily slid into the potato. Remove from heat and let cool just until you can touch them comfortably. Cut them open lengthwise and remove the cooked potato flesh. Leave a ¼ inch of potato meat connected to the potato skin. In a mixing bowl, mix the potato flesh, sour cream, milk, Seasoning, butter, cheese, bacon crumbles and chopped green onions. Replace stuffing mixture into the potato skins. Grill with the lid closed for 15 – 30 minutes.
Crab and Fish Patties
8 oz crab meat
4 oz leftover cooked fish
2 tablespoons minced celery
2 tablespoons minced green onions
2 tablespoons light mayonnaise
1 tablespoon plus 2 teaspoons Worcestershire sauce
3/4 cup crushed saltine cracker crumbs
2 teaspoons dried parsley flakes
1 teaspoon yellow mustard
1 Tablespoon Glorious Garlic or Peppercorn Ranch
1/2 cup Panko breadcrumbs
In a food processor, combine crab meat and fish. Process until finely chopped.
Transfer the crab mixture to a large bowl. Add the remaining ingredients and mix well.
Scoop out the mixture and form it into 8 equal patties. Place breadcrumbs on a plate. Roll the patties in the breadcrumbs, then sprinkle with nonstick cooking spray.
Transfer breaded patties to the air fryer basket. Fry at 390 F for 10-12 minutes, or until golden brown, flipping once halfway through.
Homemade Salad Dressing
Your Favorite Dip Mix
1 cup sour cream
1 cup mayonnaise (Do not use salad dressing such as Miracle Whip®, use real mayonnaise.)
Milk
Combine 1 packet of dip mix with 1 cup mayonnaise and 1 cup sour cream. Thin with milk to desired consistency. Mix well and chill overnight. Shake or stir before serving. You may use low fat or nonfat products with this mix, but your results may vary
Warm Pizza Dip
WARM PIZZA DIP: 1 package Pizza Seasoning, 2 (8 ounce) packages softened cream cheese. 8 oz. can pizza or spaghetti sauce, 2 cups shredded Mozzarella Cheese, your choice of pizza toppings.
Preheat the oven to 350 degrees. Combine cream cheese, and Pizza Seasoning. Spread into a pan, cover with tomato sauce, sprinkle on cheese, then additional toppings. Bake until cheese is melted and bubbly.
Serve warm with French bread or chips, or spread on tortilla shells.
Garlic Sourdough Pull Apart Bread
1 large round loaf sourdough bread
1/4 cup butter, melted
3-4 Tbsp. Glorious Garlic Seasoning Mix
Optional: 7 slices bacon, cooked crispy, crumbled or coarsely chopped
1 1/2 cups sharp cheddar cheese, shredded
Directions:
Preheat oven to 350°F. Place a long piece of aluminum foil across a baking sheet vertically then another horizontally, creating a large T.
Using a serrated knife, cut 1-inch slices being sure not to cut all the way through. Turn bread a quarter turn and cut 1-inch slices across the first slices, again not slicing through the bottom of the bread and forming a grid. Place the cut bread onto the center of the baking sheet.
In a large bowl, whisk together melted butter and Glorious Garlic Mix until well combined. Toss 2/3 of crumbled bacon, 1 cup cheddar cheese. Spoon the mixture into the cut portions of the bread. Wrap the bread loosely in the foil.
Bake in preheated oven for 30 minutes. Fold back foil to expose the top of the bread. Sprinkle with remaining bacon and cheddar cheese. Continue baking 10 minutes longer until cheese has melted. Serve immediately.
Cream Cheese Bacon Crescent Roll Ups
Cream Cheese Bacon Crescent Roll Ups
1 (8 oz.) Cream Cheese softened
3 TSP Your choice of Starla’s Seasoning Mix
3 slices Bacon, cooked, crumbled (optional)
2 cans (8 oz. each) refrigerated crescent dinner rolls
-Heat oven to 375ºF.
-Blend cream cheese, Glorious Garlic, Peppercorn Ranch, Greek Onion, BLT, Mustard Horseradish Seasoning and bacon until well blended.
-Divide each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at widest end of triangle; place, point-sides down, on baking sheet.
-Bake 12 to 15 min. or until golden brown. Serve warm.
Seasoned Popcorn
I love to shake some Nacho Mama, Mango Chipotle, Buffalo Wing Ranch, Caramel Pumpkin, Sneaky Dill, Backyard BBQ or Sweet Strawberry seasoning onto my warm popcorn!
Jalapeno Popper
Add some extra flavor to your jalapeno poppers by seasoning up your cream cheese with your favorite Starla’s Seasoning Mix.
Warm Cheesy Crab or Chicken Dip
WARM CHEESY CRAB/CHICKEN/SHRIMP DIP
Blend 16 oz softened cream cheese, 1/2 cup mayonnaise,
1 package of Starla’s Seasoning Mix
1 cup shredded cheese until well mixed.
Place into an oven safe 16 oz baking dish and microwave until bubbly or bake in a preheated 350 degree oven for 20 minutes or until bubbly hot.
Optional– Add 1 cup cooked shredded chicken, baby shrimp, lump crabmeat or
one 6-ounce can crabmeat.
This is also outstanding with additional cooked, crumbled bacon.
Enjoy with pita chips, sliced baguettes, chips or vegetables.
Flavored Cottage Cheese
Sprinkle in one of your favorite Starla’s Seasoning Mixes to your cottage cheese or yogurt.
It can be blended smooth to make a healthy dip too!
Deviled Eggs
Jody’s Tortilla Roll Ups
1/2 packet of your choice seasoning (Grandma’s Garden, Citrus Dill, BLT, Glorious Garlic, Parmesan Pesto)
1 8 oz. package cream cheese, softened
1/4 cup real mayonnaise
1 package tortilla shells
Shredded cheese
Meat (ham, turkey, corned beef, pastrami, etc.)
Black olives, diced (optional)
Onion, diced (optional)
Mix together cream cheese, mayonnaise and Dip Mix.
Spread mixture onto tortilla shells. Cover with your choice of meat topping, shredded cheese, onions and black olives and roll. Refrigerate until firmly set, overnight is best. Slice into pinwheels. Serve.
Seasoned Pinwheels or Tortilla Roll Ups
Seasoned Pinwheels or Tortilla Roll Ups
1/2 packet of your choice seasoning (Grandma’s Garden, Sneaky Dill, BLT, Glorious Garlic, Parmesan Pesto, Cheesy Bacon Ranch…)
1 8 oz. package cream cheese, softened
1/4 cup real mayonnaise
1 package tortilla shells
Shredded cheese
Meat (ham, turkey, corned beef, pastrami, etc.)
Black olives, diced (optional)
Onion, diced (optional)
Mix together cream cheese, mayonnaise and Dip Mix.
Spread mixture onto tortilla shells. Cover with your choice of meat topping, shredded cheese, onions and black olives and roll. Refrigerate until firmly set, overnight is best. Slice into pinwheels. Serve.
Easy Cheese Ball
Refrigerate until hardened. Form into a ball and coat with crushed crackers, cheese or nuts.
Mary Jo’s Seasoned Cheese Curds
1 pound of cheese curds
1-3 tablespoons of your choice of Starla’s Seasonings.
Add seasoning to taste to bag of cheese curds, and shake until evenly coated.
Mustard Horseradish, Citrus Dill, Glorious Garlic, Peppercorn Ranch, Grandma’s Garden and Parmesan Pesto are fabulous. For spicy cheese curds try adding Mango Chipotle or Habanero
In a medium bowl, combine 2 (8 ounce) packages softened cream cheese, and 1/2 package of Peppercorn Ranch, Glorious Garlic Seasoning Mix. Stir in 2 cups shredded Cheddar cheese, and then 1/3 cup beer. Cover bowl, and refrigerate for at least 3 hours, or overnight if possible.
BACON WRAPPED & STUFFED MUSHROOMS
BACON WRAPPED STUFFED MUSHROOM RECIPE
BACON WRAPPED & STUFFED MUSHROOMS
Recipe: 1/2 package of Starla’s Seasoning – Glorious Garlic, Peppercorn Ranch, Grandma’s Garden or spice it up with Habanero, Mango Chipotle or Buffalo Wing Ranch
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half
Preheat the oven to 350 degrees F
In a medium bowl, mix together Starla’s Seasoning Mix and cream cheese. Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet. Bake for 20 minutes in the preheated oven, until the bacon is cooked through. Makes 20 delicious appetizers
Home-Made BBQ Sauce
Home-made BBQ sauce is so easy to make, and you can adjust it to your personal preferences! Here is my recipe that I used over chicken breasts in my crock pot last night:
HOME-MADE BBQ SAUCE
2 tablespoons vegetable oil
3/4 cup chopped yellow onion
1 package Glorious Garlic, Peppercorn Ranch, Mango Chipolte, Habenero, Grandma’s Garden Seasoning
3 cups (24 oz.) ketchup
1/3 cup packed dark-brown sugar
1/3 cup cider vinegar
3 Tablespoons Worcestershire sauce
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 minutes. Add all the remaining ingredients, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have combined, 15-20 minutes. Remove from the heat and to cool. Use as you would any other BBQ sauce. Enjoy!
Smoked Salmon Dip
Smoked Salmon Dip or Spread 1/4 pound (4 ounces) smoked salmon, minced 8 ounces cream cheese, softened 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 3 tablespoon Twisted Tomato Seasoning Mix or your favorite Starla’s Seasoning Mix Salt and freshly ground black pepper Cream the cream cheese with an electric mixer until smooth. Add the sour cream, lemon juice, Seasoning Mix, salt and pepper to taste. Add the smoked salmon and mix well. Chill and serve with crackers or as a sandwich spread |
BLT Layered Dip
Heat bacon as directed on package; cut into small pieces.
Sprinkle over mixture.
Top with shredded cheddar cheese, 3/4 cup tomatoes and lettuce; sprinkle with remaining tomatoes.
Venison Jalapeno Roll Ups
This is one of my personal favorites from our cooking shows!
VENISON ROLL UPS
1/2 pound venison or beef tenderloin
1 package of your favorite Starla’s Seasoning Mix
12 slices bacon
1/4 cup cream cheese
12 slices jalapeno peppers (optional)
Cut the tenderloin into 12 strips lengthwise. using a tenderizing hammer, pound the meat fairly thin. Toss with 1/2 package of Starla’s Peppercorn Ranch, Glorious Garlic, Mustard Horseradish, Twisted Tomato, or Habenero Seasoning and allow to marinate for 1 hour in the refrigerator.
Mix the other 1/2 package of seasoning into cream cheese. Place a teaspoon of cream cheese mixture and a jalapeno on the end of the venison. Roll it up and wrap it in bacon and secure with a toothpick. Put on a preheated grill 6-10 minutes or until done.
Seasoned Olive Oil
Heat your olive oil of in a saucepan on low. Add your seasoning to taste
and let it steep. Cool, strain and store in an airtight container.
Infused olive oil will keep for about a month, especially if kept refrigerated. If the ingredients in the olive oil start to show any signs of spoilage, discard the rest of the oil
immediately.
Dip your artisan bread or add flavor to: shrimp or chicken stir-fry, pasta, vegetables, baked potatoes, popcorn, roasted fish, grilled pork chops and more!
Easy Garlic Bread
https://www.ilovedip.com/store/p11/Glorious_Garlic_Seasoing_and_Glorious_Garlic_Dip_Mix.htmlSlice French bread into 1/2-inch thick pieces. Melt 1/2 cup (1 stick) butter, add 2 tsp. Peppercorn Ranch or Glorious Garlic Seasoning Mix. Brush mixture onto slices, place on baking sheet.
Optional– Sprinkle with shredded cheese. Bake at 425° for 7-9 minutes.
Crock Pot Warm Dip
Microwave for 45 seconds, stir, then heat an additional 30-60 seconds, stir and repeat until hot.
Seasoned Crackers
In a large Zipper bag mix 3/4 cup oil and 1 package of any flavor of Starla’s Seasoning. Add 1 pound of pretzels or crackers and mix until completely coated. Pour them onto cookie sheets. Bake at 250° for 10-20 minutes, stir occasionally. Cool completely and store in an airtight container. |
Seasoned Pretzels
In a large Zipper bag mix 3/4 cup oil and 1 package Starla’s Seasoning Mix. Add 1 pound of pretzels and mix until pretzels are completely coated. Pour the pretzels onto 2 cookie sheets. Bake at 250° for 10-15 minutes or until golden brown, stir occasionally. Cool completely and store in an airtight container.
*Make spicy pretzels by adding a package of Habanero!
Star Wars Cheese Ball
Directions: I mixed two 8 oz. bricks of cream cheese with one package of Starla’s Seasoning Mix placed it in cling wrap so I could shape it without touching it. I finely grated some mozzarella, and covered the outside of the Trooper in the cheese. I sliced a few olives to accent the head, and I was done.
Chicken Cheese Ball
Super easy and cute chicky cheese ball.
Place one 8 ounce brick of cream cheese with 1/2 package of Starla’s Seasoning into a plastic bag. Mix in bag until well blended. Roll cheese ball into shredded cheese until evenly coated. Add an almond for a beak, raisins for eyes and red peppers for the comb.
Chicken cheese ball makes a cute addition to any Springy party.
Cheesy Bacon Ranch French Fries
Flavored Cottage Cheese
2 tbsp. Seasoning Mix 16 oz Cottage cheese. Mix Glorious Garlic Mix into cottage cheese until well blended. You can add more mix if you want a stronger flavor. |
Warm Garlic Chicken Dip
2 cup +/- Shredded cooked chicken
8 oz. cream cheese
1 pack Glorious Garlic Seasoning Mix or Peppercorn Ranch Mix
½ +/- cup Ranch salad dressing
8 oz. shredded cheese.
Mix ingredients together and bake at 350 degrees for 30 minutes. Serve with tortilla chips.
Flavored Herb Butter
Cheesy Bacon Bread
3/4 lb bacon
1/2 cup chopped onion
2 (16 1/3 ounce) cans buttermilk biscuits
1/2 cup shredded cheddar cheese
1/2 cup chopped green pepper
3 Tbsp Glorious Garlic Seasoning or Cheesy Bacon Ranch
1/2 cup butter
Cook bacon until crisp. Drain and crumble. Sauté onions and peppers until tender. Cut each biscuit in half and place in bowl. Mix in peppers, onions, bacon, Glorious Garlic or Cheesy Bacon Ranch, cheese and butter.
Baking Option 1: Line Dutch oven with aluminum foil. Place everything in Dutch oven. Bake at 350 for 35 minutes or until done. Serve warm.
Baking Option 2 : Place in a greased tube pan. Bake at 350 for 28-32 minutes or until golden brown and no longer doughy in
center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Layered BLT Dip
Seasoned Sweet Chex Mix
Seasoned Savory Chex Mix
SEASONED SAVORY CHEX MIX
1 stick of melted Butter
1 tablespoon Worcestershire sauce
1 package Starla’s Seasoning
In a large bowl combine:
1 cup peanuts
1 cup pretzel
1 cup rye chips (like in Gardettos)
3 cups Rice Chex
3 cups Wheat Chex
3 cups Corn Chex
In small bowl, stir together melted butter, Worcestershire sauce, Seasoning Mix.
In large microwavable bowl, mix cereals, crackers, pretzels, and peanuts.
Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown.
Spread on waxed paper or foil to cool. Store in airtight containerSAVORY
Charcuterie Board
