Tacopickupstickssnackmix Recipes

POWER SNACK MIX

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Whisk the egg white in a large bowl until very foamy. Add the brown sugar, wheat germ, oil, chia seeds, soy sauce, cinnamon, vanilla and 1 teaspoon salt and whisk together. Add the nuts, oats and pumpkin seeds and stir until coated. Spread out on the prepared baking sheet and bake for 20 minutes. Add the apricots, stir the mixture around and continue to bake until the mixture is golden and no longer looks wet, 15 to 20 minutes more. Let cool completely, about 1 hour. Store at room temperature in an airtight container for up to 5 days.

SPICY PIG SKIN AND CORN NUT SNACK MIX

Steps:

• Preheat the oven to 350 degrees F. Toss the pork rinds, tortilla chips, corn nuts and peanuts together in a large bowl.Whisk the lime zest and juice, Worcestershire, chili powder, cayenne and 1/2 teaspoon salt in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, about 10 minutes, tossing about halfway through.
• Let cool completely, and then store in an airtight container for up to 3 days.

TACO SNACK MIX

Steps:

• Combine cereal, pretzels, tortilla chips, and taco seasoning in a large bowl.
• Drizzle with the melted margarine and toss well.
• Store in an airtight container.

TACO PICKUP STICKS

Steps:

• In a large bowl, combine the potato sticks, onions and peanuts. Combine butter and taco seasoning. Pour over potato stick mixture and toss to coat. , Place in three ungreased 15x10x1-in. baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Store in airtight containers.

TEXAS SNACK MIX

Steps:

• In a large bowl, combine the cereal, peanuts, pretzels and crackers. In a small bowl, combine the butter, Worcestershire sauce, pepper sauce and seasoned salt; pour over cereal mixture. , Microwave in batches on high for 2 minutes, stirring three times. Spread onto waxed paper-lined baking sheets to cool. Store in an airtight container.

TEX-MEX SNACK MIX

Steps:

• Heat oven to 350°F.
• Combine popcorn, pretzels, crackers and nuts in large bowl.
• Mix remaining ingredients until blended. Add to popcorn mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 15 min.; cool completely.

CHEESY TACO BREADSTICKS RECIPE BY TASTY

Steps:

• Sauté onions and garlic until transparent. Add the ground beef and taco seasoning. Cook until browned. Remove from heat and set aside.
• Preheat oven to 425˚F (220˚C).
• On a floured surface, cut the pizza dough into 5 strips and place spoonfuls of the beef mixture into the middle of each strip, followed by the Mexican cheese blend.
• Fold and pinch the dough around the cheese and meat along the entire strip, ensuring to close off the ends.
• Brush each breadstick with olive oil and transfer to a baking sheet.
• Bake for 10 minutes.
• Remove from the oven and top each breadstick with more cheese.
• Bake for another 5 minutes or until the cheese is golden brown.
• Enjoy!

TACO PICKUP STICKS SNACK MIX

Steps:

• In a large bowl, combine the potato sticks, onions, and peanuts.
• Combine butter and taco seasoning; mix well.
• Pour over potato stick mixture and toss to coat.
• Place in three ungreased 15x10x1-inch baking pans.
• Bake uncovered at 250°F for 45 minutes, stirring every 15 minutes.
• Store in airtight containers.
• (Try adding some hot sauce to the butter and taco seasoning mix if you want a nice spicy kick).