Ingredients

• 3 tablespoons LAND O LAKES® Butter, melted
• 3 tablespoons prepared mustard
• 2 tablespoons honey
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon garlic powder
• 6 cups mini twists, sticks and/or nugget pretzels

Directions

Heat oven to 250°F. Spray 15×10x1-inch baking pan with no stick cooking spray. Combine butter, mustard, honey, Worcestershire sauce and garlic powder in medium bowl; mix well. Add pretzels; toss gently until well coated.

Place pretzels into prepared pan. Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in tightly covered container.

Makes 6 cups

Nutritional Info Per 1/4 cup: Calories 60, Fat 2 g, Cholesterol <5 mg, Sodium 220 mg, Carbohydrates 10 g, Dietary Fiber 0 g, Protein 1 g

This recipe created by Land O’Lakes.

Ingredients

• 1 loaf (16 ounces) French bread
• 1/2 cup butter, melted
• 1 teaspoon McCormick Garlic Powder
• 1 teaspoon McCormick Parsley Flakes
• 1 teaspoon McCormick Rosemary Leaves
• 1 teaspoon McCormick Thyme Leaves
• 1/2 teaspoon McCormick Rubbed Sage
• 1/4 teaspoon salt

Directions

1. Preheat oven to 300°F. Using an electric knife, slice bread into very thin (1/8-inch thick) slices. Place bread slices in a large mixing bowl.

2. Combine remaining ingredients in a small bowl. Pour over bread slices; toss well to coat. Spread on lightly greased baking sheets. Bake 40 minutes, stirring occasionally, or until golden brown and crisp. Store in airtight container up to two weeks.

Makes 18 servings

Nutritional Info Per Serving:
Calories 114, Fat 6 g, Cholesterol 13 mg, Sodium: 224 mg, Carbohydrates 13 g, Fiber 1 g, Protein 2 g

This recipe created by McCormick, Inc.

Ingredients

• 1/2 cup firmly packed light brown sugar
• 1 teaspoon McCormick® Ground Cinnamon
• 1/2 teaspoon McCormick® Ground Allspice
• 1/4 teaspoon McCormick® Ground Nutmeg
• 1 cup heavy cream
• 4 cups fresh fruit, cut into bite size pieces

Directions

1. Combine sugar, cinnamon, allspice, and nutmeg; set aside.

2. Beat heavy cream until stiff. Gently fold spice mixture into cream. Refrigerate until ready to serve.

3. Serve with assorted fresh fruit arranged on a serving platter.

Makes 16 (2 tablespoon) servings

Nutritional Info Per Serving: Calories 98, Fat 6 g, Cholesterol 21 mg, Protein 1 g, Carbohydrates 10 g, Sodium 9 mg, Fiber 1 g

This recipe created by McCormick, Inc.

Ingredients

• 4 cups bite-size crispy wheat squares cereal
• 1/3 cup LAND O LAKES® Butter, melted
• 2 teaspoons sugar
• 2 teaspoons ground cinnamon
• 1 cup raisins
• 1 cup candy-coated milk chocolate pieces
• 1 (12-ounce) jar dry roasted salted peanuts

Directions

Stir together cereal and butter in large bowl.

Sprinkle sugar and cinnamon evenly over cereal. Stir in all remaining ingredients. Store in tightly covered container.

Makes 14 (1/2-cup) servings

Nutritional Info Per 1 Serving: Calories 340, Fat 20 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrates 35 g, Dietary Fiber 4 g, Protein 8 g

This recipe created by Land O’Lakes.

Ingredients

• 2/3 cup sugar
• 1 tablespoon cinnamon
• 1/3 cup margarine or butter, melted
• 1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits

Directions

1. Heat oven to 400°F. Lightly grease cookie sheets.

2. In small shallow bowl, combine sugar and cinnamon; mix well. Separate dough in 10 biscuits. Separate each biscuit into 3 to 4 layers. Dip each layer in melted margarine; coat both sides with cinnamon sugar mixture. Place 1 inch apart on greased cookie sheets.

3. Bake at 400°F. for 6 to 8 minutes or until golden brown. Serve warm.

Makes 30 to 40 snack chips

Nutritional Info Per 1 Chip Serving:
Calories 80, Calories from Fat 35, Total Fat 4 g, Saturated 1 g, Cholesterol 0 mg, Sodium 140 mg, Total Carbohydrate 9 g, Dietary Fiber 0 g, Sugars 5 g, Protein 1 g

Diet Exchange: 1/2 Starch, 1/2 Fat OR 1/2 Carbohydrate, 1/2 Fat

This recipe created by Pillsbury.

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp. apple juice
• 1/2 tsp. ground cinnamon
• 3/4 cup finely chopped apple
• 24 HONEY MAID Honey Grahams

Directions

BEAT cream cheese, apple juice and cinnamon in medium bowl with electric mixer at medium speed until light and fluffy; stir in apple. Refrigerate at least 1 hour to blend flavors.

SERVE as a spread on crackers.

Store spread in covered container in refrigerator for up to 1 week.

Makes 1 1/2 cups

Special Extra:
Add 2 tablespoons toasted, chopped PLANTERS Walnuts or Pecans.

This recipe created by Kraft Foods.

Ingredients

• 1 cup sugar
• 1 cup LAND O LAKES® Butter
• 1 tablespoon light corn syrup
• 1 1/2 cups salted cashew pieces*

Directions

In 2-quart saucepan combine sugar, butter and corn syrup. Cook over low heat, stirring occasionally, until candy thermometer reaches 290°F or small amount of mixture dripped into ice water forms brittle strands (25 to 30 minutes). Remove from heat; stir in cashews.

Spread to 1/4 inch thickness on waxed paper-lined 15×10x1-inch jelly roll pan. Cool completely; break into pieces.

*Substitute 1 1/2 cups your favorite salted nuts.

Makes 1 1/4 pounds (2 dozen pieces)

Nutrition Info (1 piece) Calories: 180, Protein: 2 g, Carbohydrate: 14 g, Fat: 14 g, Cholesterol: 25 mg, Sodium: 160 mg

This recipe created by Land O’Lakes.

Ingredients

• 10 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
• 1/2 cup finely chopped onion
• 1/4 cup (1/2 stick) butter or margarine, softened
• 2 Tbsp. chopped fresh parsley
• 2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions

Mix all ingredients except crescent rolls.

Unroll crescent roll dough; separate into 8 rectangles. Firmly press perforations to seal. Spread each rectangle evenly with bacon mixture; roll up starting from short side. Cut each roll into 4 slices. Place pinwheels on ungreased cookie sheets; flatten slightly.

Bake at 375°F for 15 minutes or until golden brown.

Makes 32 pinwheels

This recipe created by Kraft Foods.

Ingredients

• 2 medium sweet potatoes, peeled and sliced about 1/2 inch thick.
• 1 T canola oil
• Salt to taste
• Optional:Black pepper to taste.

Directions

Preheat oven to 350 degrees.
Dip potatoes or coat with brush.

Bake for 25 minutes. Loosen potatoes with spatula and turn over. Continue baking until brown on outside but very tender inside–about 5 to 10 minutes additional.

Serve immediately.

Note: Easily doubled or tripled but remember: only one layer of potatoes in pan.

Ingredients

• 3 cups potato chunks covered with water
• 1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts
• 1 T canola oil
• 1/2 cup soy milk
• 2 tsp mixed spices
• 1/8 tsp garlic

Directions

Cook potatoes.
Add cooked carrots, broccoli, and greens. Mash all.

Mix in oil or miso, milk, garlic, and spices.

Mix in raw vegetables and optional pickle relish, lemon juice, mustard.

Correct seasonings.
Use as salad or as sandwich spread.