MARGARITA PEANUT TRAIL MIX

Image via Wikipedia

You are so going to love this.  Thanks for the submission, Carol.  You did good!

 

I'm not much on trail mix stuff but the margarita part looks really good.

 

Margarita Peanut Trail Mix

 

1/3 cup peanut oil
2 tablespoons lime juice or tequila
1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons dry instant Margarita mix
1 1/2 cups Spanish peanuts
1 1/2 cups cocktail peanuts
3 cups crisp corn cereal squares
3 cups crisp rice cereal squares
2 cups tiny cheese-flavored fish crackers
1 cup sweetened dried cranberries
Salt to taste

 

Preheat oven to 250 degrees F.

Heat peanut oil in a large skillet. Stir in tequila of lime juice, cayenne pepper and margarita mix. Add peanuts, stirring until well coated.

In a large roasting pan, combine remaining ingredients, except for dried cranberries. Stir in peanut mixture, mixing well. Bake one hour, stirring every 15 minutes.

Remove from oven. Stir in dried cranberries. Add salt to taste. Spread on paper towels to cool. Store in an airtight container.

Makes 12 cups (24 half-cup servings).

MARINATED FETA AND OLIVES

Image by Darwin Bell via Flickr
Happy November Everyone.  I trust you all went out and voted yesterday.

Here's a yummy recipe sent in by Carol Feltman of Washington State.  It looks really good.  I encourage you to try it as I will be in the next few days.


Marinated Feta and Olives
1 pound feta cheese, cut into 1/2 inch cubes
1 cup pitted Kalamata olives
1 cup pitted green olives
1/2 cup bottled roasted red sweet peppers, cut into strips
1 red onion, cut into thin wedges
1/2 cup olive oil
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 T. fresh thyme leaves
2 t. snipped fresh oregano
1/2 t. cracked black pepper
In large glass or stainless steel bowl, mix cheese cubes, Kalamata olives, green olives, roasted peppers and onion wedges. In screw top jar, mix olive oil, vinegar, garlic, thyme, oregano and pepper. Cover and shake well. Pour over mixture in bowl; toss gently to coat. Cover and marinate in refrigerator for 4 to 6 hours before serving. Serve with picks. makes 5 cups, or 10 servings. Make Ahead: Prepare as directed, except cover and store in refrigerator for up to 2 days.