Breadstick Snacks
Source: Better Homes and Gardens

1 (8-ounce) container tub-style cream cheese
1/2 cup shredded cheddar cheese (2 ounces)
2 tablespoons milk
1/2 teaspoon curry powder or chili powder
10 breadsticks

In a medium mixing bowl combine cream cheese, cheddar, milk, and curry or chili powder. Beat until well mixed.

Dip breadsticks into cheese mixture. Store any remaining cheese mixture, covered, in the refrigerator for up to 3 days. Makes 1-1/4 cups dip (10 servings).

Crunchy Banana Boats

1 medium banana
2 tablespoons fruit-flavored tub-style cream cheese or peanut butter
2 tablespoons granola

Halve banana lengthwise. Spread 1 cut side with some cream cheese or peanut butter.

Press some granola into the cheese. Top with the other banana half. Cut filled banana in half crosswise. Makes 1 or 2 servings.

No-Nuts Cereal Snack

2 cups puffed corn cereal
2 cups round toasted oat cereal
1 cup small fish-shape cheese crackers
1 cup chow mein noodles
3 tablespoons cooking oil
1 tablespoon dry buttermilk salad dressing mix

Preheat the oven to 350 degree F. In a 13x9x2-inch baking pan combine cereals, cheese crackers, and chow mein noodles.

Drizzle oil over cereal mixture and toss. Sprinkle with dry dresing mix and toss to coat. Bake in the 350 degree F oven about 10 minutes, stirring once. Cool in pan for 15 minutes. Store in a tightly covered container at room temperature for up to 1 week. Makes 6 servings.

Soft Cheese Nachos

4 (7- to 8-inch) flour tortillas
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup salsa or taco sauce
Dairy sour cream (optional)

Preheat the oven to 450 degree F. Stack tortillas and cut into 4 wedges. On a 12-inch pizza pan arrange tortillas in a single layer, overlapping slightly if necessary. Bake in the 450 degree F oven for 7 to 9 minutes or just until brown.

Sprinkle cheeses over tortillas on pan. Return to oven about 2 minutes more or until cheeses melt.

Drizzle with salsa or taco sauce. Dollop with sour cream, if desired. Makes 3 to 4 snack servings.

Cracker Pizzas

12 wheat crackers
1 (1-1/2-ounce) slice Mozzarella cheese
1/4 cup pizza sauce
Sliced, pitted ripe olives (optional)

Preheat the broiler. Arrange crackers in a shallow baking pan lightly sprayed with nonstick cooking spray or lightly greased with shortening. Cut cheese slice in half lengthwise and into sixths crosswise, making 12 squares.

Place a piece of cheese on each cracker. Spoon about 1 teaspoon pizza sauce atop. Top with olive, if desired. Broil 5 to 6 inches from the heat for 1 to 2 minutes or until cheese is melted. Makes 3 or 4 snack servings.

Peanut-Packed Munch Mix

5 cups bite-size shredded wheat biscuits
1 cup unsalted peanuts
1/4 cup creamy peanut butter
2 tablespoons margarine or butter
1 tablespoon honey
1/2 cup raisins

Preheat oven to 350 degree F. In a 13x9x2-inch baking pan combine shredded wheat biscuits and peanuts. Set aside.

In a small saucepan heat together peanut butter, margarine or butter, and honey. Drizzle over cereal mixture, tossing to coat.

Bake in the 350 degree F oven about 10 minutes, stirring twice. Cool in pan on a wire rack about 10 minutes. Stir in raisins. Store in a tightly covered container at room temperature for up to 1 week. Makes 8 cups (sixteen, 1/2-cup servings).

Drive-In Caramel Corn
Source: Better Homes and Gardens

3 tablespoons butter
1/4 cup light-colored corn syrup
1 tablespoon molasses
6 cups popped popcorn
1 cup dry roasted peanuts, cashews, or sunflower nuts

Preheat the oven to 325 degree F. In a small saucepan melt butter. Remove from heat. Stir in corn syrup and molasses.

In a 13x9x2-inch baking pan drizzle molasses-syrup mixture over popcorn, tossing to coat.

Bake in the 325 degree F oven about 15 minutes, stirring twice. Transfer mixture to a serving bowl. Stir in peanuts. Cool. Store in a tightly covered container at room temperature up to 1 week. Makes about 4 cups (eight, 1/2-cup servings).