We enjoy camping and hiking during the Summer season here on the East Coast 4-6 months of every year. As seasoned campers, we prefer to make our own snack mixes to take along.
All of these recipes are easy to make. If you are going camping, store the snack mixes in plastic containers. If you are going hiking, you can place the mix into a plastic zipper close bag. You will want to make sure that you keep the moisture out.
Mountain Trail Mix
- 1 cup pumpkin seeds
- 1 cup raisins
- 1 cup salted peanuts
- 1 cup small pretzel sticks
- 1 cup plain M&M’s chocolate coated candies
- 1 cup oyster crackers
- 1 cup sunflower seeds
Using a large bowl, combine all of the above ingredients together in the order that they are listed. Store mixture in airtight containers. This recipe will make seven 1 cup servings.
Tangy Nut Mix
- 4 cups salted roasted peanuts
- 1/3 cup barbecue sauce
- 2 Tablespoons grated Parmesan cheese
Preheat oven to 300 degrees. In a medium bowl, combine nuts and barbecue sauce, stir until coated. Spread mixture onto an ungreased cookie sheet. Sprinkle with Parmesan cheese. Bake in a 300 degree oven for 20-25 minutes or until nuts are dry. Place on waxed paper to cool. Once cool, store in an airtight container.
- 2 bags broken salted pretzels
- 1/2 lb. butter, softened
- 1/4 cup Worcestershire sauce
- 1 envelope onion soup mix
Melt butter in your microwave. In a medium-sized bowl, combine soup mix and Worcestershire sauce. Pour mixture over pretzels and mix well. Cover and let stand until all of the liquid is absorbed, stirring every once in awhile to coat mixture. Place pretzels pieces in a warm 250 degree oven for 1 to 1 1/2 hours. The longer you bake them, the crunchier the pretzels will be. Once cool, store in an airtight container.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit her recipe blog at: http://www.inthekitchenwithshelly.com/