Tammys Nuts And Bolts Unbaked Recipes

Steps:

• Combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10-in. rimmed pan. Bake at 250° 1 hour, stirring every 15 minutes. Store in an airtight container.

Steps:

• METHOD:.
• Mix all dry ingredients together in a mixing bowl and gradually stir in canola oil. HOW EASY IS THAT!

Steps:

• Preheat oven to 275.
• Place rack in middle of oven.
• Place all 4 types of crackers in a roasting pan.
• Mix melted margarine, oil, ranch dressing and dill in a bowl.
• Pour margarine mixture over crackers and stir until all crackers are well coated.
• Put roasting pan in oven (not covered).
• Cook for 45 minutes stirring every 15 minutes.
• Remove from oven and cool.
• Taste best when cool.

Steps:

• Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
• Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
• Mix the melted butter, garlic salt, celery salt and Worcestershire.
• Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
• Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
• Remove from the oven, cool and store in airtight containers or Ziploc bags.
• These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.

Steps:

• Mix small bowl altogether, stand 2 hours.
• Put in large container, the first 4 ingredients and then add in the ingredients from the small bowl.

Steps:

• Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely.

Steps:

• Mix cereal, pretzels and peanuts.
• Heat oleo, sugar and honey in saucepan, boil, stir and cook 5 minutes.
• Add vanilla.
• Pour cooked mixture over dry ingredients and stir.
• Bake at 250 for 1 hour stirring every 15 minutes.