Monster Trail Mix Bites

  • 1 c. old fashioned rolled oats
  • 1/2 c. mini chocolate chips
  • 1/4 c. raisins
  • 1/2 c. chopped peanuts
  • 1/4 c. mini M&M's
  • 3/4 cup peanut butter, melted
  • 1 tbsp. honey
  • kosher salt
  1. Add all ingredients to a large bowl, stir until combined.
  2. Scoop into tablespoon sized balls and refrigerate until firm, about 1 to 2 hours

Rice Krispies Treats

  • 1 c. (two sticks) butter, plus extra for pan
  • 2  12-oz bags of marshmallows
  • 1/4 tsp. kosher salt
  • 10 c. Rice Krispies
  1. Grease a 9"-by-13" pan with butter
  2. In a large pot over medium heat, melt butter. Add marshmallows and salt and stir until completely melted. Continue cooking until marshmallows turn slightly golden, about 5 minutes
  3. Remove from heat and stir in Rice Krispies.
  4. Pour into a pan and smooth the top, being careful not to pack it to tightly. Let cool completely before cutting and serving. 

Cool Ranch Snack Mix

  • 3 c. Corn Chex cereal 

  • 3 c. Rice Chex cereal 

  • 1 c. pretzels 

  • 1 c. broken up Cool Ranch Doritos 

  • 1/2 c. butter, melted 

  • 1 tsp. Salt 

  • 3/4 tsp. garlic powder 

  • 2 tbsp. Ranch seasoning 

  • 1/2 tsp. Paprika 

  • 1 tsp. Dried Parsley 

  1. Preheat the oven to 350 degrees F. 

  2. In a large bowl, toss the cereals, pretzels and chips together.  

  3. In a small bowl, whisk the butter and spices together then pour the sauce over the snack mix. Toss until the cereal and pretzels are completely coated.  

  4. Spread mixture out on a rimmed baking sheet and bake until toasted, about 10-15 minutes. Let cool completely before serving. 


No Bake-Peanut Butter Balls

  • 1/2 c. creamy peanut butter 

  • 1/2 c. honey 

  • 3/4 c. powdered milk 

  • 3/4 c. quick-cooking oats. 

  • 1/2 c. chocolate chips (optional) 

  1. Combine all ingredients in a bowl and mix well 

  2. Using your hands, roll the dough into balls.  Place on a cookie sheet lined with wax paper and refrigerate until set 


Oven S'mores

  • 1 bag milk chocolate chips 

  • 1 bag large marshmallows 

  • Graham crackers, cookies and fruit for serving

  1. Preheat the oven to 350 degrees F. 

  2. Pour the chocolate chips into an 8 or 9 inch skillet. 

  3. Bake for 3-4 minutes or until chocolate is melted. 

  4. Arrange the marshmallows over the top of the chocolate chips. 

  5. Bake for 2-3 minutes or marshmallows are browned. 

  6. Serve immediately with graham crackers, cookies and fruit for dipping. 

Apple Chips

  • 2 Apples, thinly sliced 

  • 2 tsp. Granulated sugar 

  • 1/2 tsp. Cinnamon 

Directions (for oven)
  1. Preheat oven to 200°. In a large bowl, toss apples with sugar and cinnamon. 

  2. Place a metal rack inside a rimmed baking sheet. Lay apples slices on top of rack, spacing them so that no apples overlap. 

  3. Bake for 2 to 3 hours, flipping apples halfway through, until apples dried out but still pliable. (Apples will continue to crisp while cooling.

Directions (for air fryer)

  1. In a large bowl toss apples with cinnamon and sugar. Working in batches, place apples in a single layer in basket of air fryer (some overlap is okay).  

  2. Bake at 350° for about 12 minutes, flipping every 4 minutes. 

Avocado Chips

  • 1 large ripe avocado 

  • 3/4 c. grated Parmesan 

  • 1 tsp. Lemon juice 

  • 1/2 tsp. Garlic powder 

  • Kosher salt 

  • Ground black pepper 

  1. Preheat the oven to 325° and line two baking sheets with parchment paper.  

  2. In a medium bowl, mash avocado with a fork until smooth. Stir in Parmesan, lemon juice, garlic powder, and Italian seasoning. Season with salt and pepper 

  3. Place heaping teaspoon-size scoops on baking sheet, leaving about 3” apart between each. Flatten each scoop with the back of a spoon or measuring cup.  

  4. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.