Carol Moore: Snacks for everybody - Monmouth Daily Review Atlas

Let’s be honest – every person enjoys a good snack to munch on at some time! All are not always the healthiest choice we can make, but aren’t too bad, in moderation. So go ahead and indulge once in a while!

Consider these: puppy chow. If you haven’t heard of this concoction or tasted it, boy have you missed a good thing!

A bit on the healthier side, this recipe for homemade granola is the bomb! Be sure to add in the M&M’s as suggested, just for fun.

Everyone likes caramel corn, but try making your own. It’s easier than you think, and oh so good!

The ranchers mix is a tangy, tasty treat that after one bite, will be hard to quit munching.

Last but not least, the Teddy Graham granola isn’t just for the young. It just might bring the youth back in the rest of us!

Give them a try!

Puppy chow

• 1 (11 1/2-ounce) package milk chocolate chips or semi-sweet chips

• 1/2 cup peanut butter, creamy

• 1/2 cup margarine

• 1 box containing 12 cups of square rice or corn cereal

• 2 cups powdered sugar

Melt chips, margarine and peanut butter in a large kettle on stove or in a large glass dish in microwave oven. Combine with the cereal and stir until cereal is coated. Put half of the cereal in a paper bag; pour 1 cup powdered sugar on it, put the rest of the cereal in the bag and add second cup powdered sugar. Mix well. Store in an airtight container such as a popcorn tin.

Granola mix

• 3 1/2 cups peanuts

• 16-ounce box corn bran

• 1 1/2 cups coconut

• 3 cups dry oatmeal

• 1 1/2 cups butter

• 1 cup honey

• 3/4 cup brown sugar

• 3 teaspoons cinnamon

Mix peanuts, corn bran, oatmeal and coconut in a large bowl. Heat to boiling the butter, honey, brown sugar and cinnamon. Pour this mixture over the dry mixture and mix well. Spread in two buttered jelly roll pans. Bake at 300 degrees for 25 to 30 minutes, stirring halfway through. Cool. Break into small pieces. Then add 1 1/2 cups raisins and 2 to 3 cups plain M&M’s. Store in an airtight container.

Oven caramel corn

• 2 cups brown sugar

• 1 cup oleo (2 sticks)

• 1/2 cup corn syrup

• 1 teaspoon salt

• 1 teaspoon soda

• 1 teaspoon butter flavoring

• 6 quarts popped corn

Preheat oven to 200 degrees. Boil brown sugar, butter, syrup and salt in saucepan for 5 minutes. Pour over popped corn, mixing well. Bake on buttered cookie sheets for 1 hour, stirring every 15 minutes. Remove from oven. Place on waxed paper to cool. Store in containers to keep fresh.

A different party mix

• 5 cups Chex (kind you like best)

• 4 cups pretzels

• 3 1/2 cups corn chips

• 1 1/2 cups nuts

• 6 tablespoons butter

• 8 tablespoons Worcestershire sauce

• 3 tablespoons garlic salt

Mix first four ingredients, then add melted butter, Worcestershire sauce and garlic salt. Spread on two cookie sheets. Bake at 250 degrees for 15 minutes, stirring occasionally. Spread on sheets of waxed paper to cool. You can add some M&M’s if you like.

Ranchers mix

• 1 package (12- to 16-ounce) oyster crackers

• 2 cups peanuts

• 1 package dry ranch dressing mix

• 1/4 teaspoon garlic powder

• 4 cups Crispix

• 2 cups pretzels

• 1/2 teaspoon dill weed

• 1/2 cup butter or margarine, melted

Combine dressing mix with margarine. Toss together with remaining ingredients, stirring to coat. Place in 250-degree oven for 20 minutes. Spread on waxed paper evenly and let cool.

Teddy Graham granola snacks

• 4 cups Crispix cereal

• 1 cup old-fashioned oats

• 1 cup pecans, whole

• 1 cup Teddy Honey Grahams

• 1/2 teaspoon cinnamon

• 1 stick butter

• 3/4 cup honey

• 1/4 cup brown sugar

Mix together cereal, oats, pecans, Teddy Grahams, salt and cinnamon in big bowl. Put the butter, honey and brown sugar in saucepan and boil for not more than 3 to 5 minutes. Pour over the cereal mixture and bake for 30 minutes at 300 degrees. Dump out on waxed paper and let cool.