Diane Prather

Diane Prather

Diane Prather: Carson City snack mix

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Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Carson City snack mix

• 2 (3.3-ounce) bags natural flavor microwave popcorn

• 4 cups corn cereal puffs

• 1 (10-ounce) bag corn chips

• 2 cups dry roasted or cocktail peanuts

• 2 cups thin pretzel sticks

• 1 1/2 pounds vanilla flavored almond bark

• 5-by-9-inch treat bags with ties (optional)

Microwave the popcorn for 2 minutes, 40 seconds each. Pour hot popcorn into a wax paper-lined roasting pan. Let cool. Pick out the seeds and discard. Combine the popcorn, cereal puffs, corn chips, pretzels, and peanuts. Mix well. Break the almond bark into pieces and place in a medium-sized microwave bowl. Microwave on high 90 seconds. Stir well. Microwave on high 60 more seconds. Stir again. Continue to microwave at 15 second intervals until smooth. Let cool 3 minutes. Drizzle melted coating over popcorn mixture and stir to coat all pieces. Let cool until set, about 1 hour. Break mixture into pieces and transfer to an airtight container or treat bags with ties. Store at room temperature for 3 weeks. Do not refrigerate or freeze.

— This week's column features another recipe from "The Rocky Mountain Sweet Shoppe Cookbook," courtesy of Patty Ross.

I watched Patty make "Carson City snack mix" on Channel 2 Morning News on Wednesday.

This is one of the cookbook's Quick 'n Easy recipes (that can be made in less than 30 minutes).

Patty sent some snack mix with a cookbook after Thanksgiving, and I shared the treat with some of the reporters in the newsroom at the Daily Press. I think they'd agree it's delicious.

To make "Carson City snack mix," you'll need: 2 (3.3-ounce) bags natural flavor microwave popcorn, 4 cups corn cereal puffs, 1 (10-ounce) bag corn chips, 2 cups dry roasted or cocktail peanuts, 2 cups thin pretzel sticks, 1 1/2 pounds vanilla flavored almond bark coating, and 5-by-9-inch treat bags with ties (optional).

For testing purposes, Patty used 2 cups each Kix and Corn Pops Brand Cereals and Fritos Brand Corn Chips.

Microwave the popcorn bags 2 minutes, 40 seconds each. Pour hot popcorn into a large wax paper-lined roasting pan. Let cool and pick out seeds and discard.

Combine the popcorn, cereal puffs, corn chips, pretzels and peanuts. Mix well. Break almond bark into pieces and place in a medium-sized microwave-safe bowl. Microwave on high 90 seconds. Stir well. Microwave on high 60 more seconds. Stir again. Continue to microwave at 15 second intervals until smooth. Let cool 3 minutes.

Drizzle melted coating over the popcorn mixture and stir to coat all pieces. Let cool until set, about 1 hour.

Break mixture into pieces and transfer to an airtight container or to treat bags with ties. Store at room temperature for up to 3 weeks. Do not refrigerate or freeze.

Tip: To evenly coat the popcorn, drizzle warm almond bark over the entire mixture with a large spoon, then toss with 2 oversized salad forks until well mixed.

You can find "The Rocky Mountain Sweet Shoppe Cookbook" in Craig at the Kitchen Shop and Downtown Books.

Thanks, Patty for sharing your recipes.

After the holiday festivities are over, send your favorite recipes to me at P.O. Box 415, Craig 81626 or call me at 824-8809.

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