Return to flip book view

Ingredients1 cup shredded coconut2 cups shelled pistachios2 tablespoons coconut oilSea salt, to taste2 cups pretzels1 cup dried cherries1 cup Craisins1 cup dark-chocolate chipsInstructions1. Toast the CoconutIn a skillet over medium heat, add the shredded coconut and toast until lightly browned andfragrant. Stir frequently to prevent burning. Set aside to cool.2. Prepare the PistachiosIn the same skillet, melt the coconut oil over medium heat.Add the shelled pistachios and a pinch of sea salt. Stir and cook for about 5 minutes, until thepistachios are lightly toasted. Remove from heat and let cool.3. Combine the IngredientsIn a large mixing bowl, combine the toasted coconut, toasted pistachios, pretzels, dried cherries,Craisins, and dark-chocolate chips.4. Mix WellStir all the ingredients together until evenly distributed.5. ServeStore in plastic to-go containers.Fancy G.O.R.P.(Good Old Raisins and Peanuts)Makes approximately 16 servings Message

Ingredients18 cups Chex cereal4 cups bite-size pretzels4 cups bite-size cheese crackers6 tbsp butter or margarine, melted2 pouches ranch dressing seasoning mix1 cup grated Parmesan cheeseInstructions1. Preheat OvenPreheat your oven to 250°F (120°C).2. Combine Dry IngredientsIn a large bowl, mix together the Chex cereal, pretzels, and cheese crackers.3. Prepare SeasoningIn a small bowl, combine the melted butter or margarine and the ranch dressing seasoning mix. Stiruntil well blended.4. Coat the MixPour the butter mixture over the dry ingredients, stirring to coat evenly.5. Add ParmesanSprinkle the grated Parmesan cheese over the coated mix, and stir to distribute evenly.6. BakeSpread the mix in an even layer on a large baking sheet.Bake for 45 minutes, stirring every 15 minutes to ensure even toasting.7. Cool and ServeRemove from the oven and let the mix cool completely.Store in plastic to-go containers and refrigerate.Cheesy Ranch Chex MixMakes approximately 27 servings

Ingredients70 oz. ranch or other dip40 oz. celery, or 4 celery hearts80 oz. baby carrots10 yellow bell peppers5 large cucumbers50 oz. grape tomatoesInstructions1. Prepare the VegetablesCelery Hearts: Wash and cut into sticks.Baby Carrots: Rinse thoroughly.Yellow Bell Peppers: Wash, remove the seeds, and cut into strips.Cucumbers: Wash and slice into rounds or sticks.Grape Tomatoes: Rinse well.2. Arrange Vegetables and ServePlace the ranch into the center of plastic to-go containers and add prepared vegetables around it,then refrigerate.Vegetable Dippers with RanchMakes approximately 56 servings

Ingredients480 oz plain yogurt12 oz honey50 cups fresh berriesInstructions1. Prepare the IngredientsYogurt: Place the plain yogurt in a large bowl.Honey: Measure out the honey.Berries: Wash and dry the fresh berries.2. Assemble the Parfaits1.In individual serving cups or bowls, layer the ingredients starting with a generous spoonful ofyogurt.2.Drizzle a bit of honey over the yogurt.3.Add a layer of fresh berries.4.Repeat the layers until the cups are filled, ending with a topping of fresh berries and a finaldrizzle of honey.3. Serve:Store in plastic to-go containers and refrigerate.Yogurt ParfaitsMakes approximately 24 servings

Ingredients 36 eggs8 cups grated cheddar cheese4 cups cottage cheese4 teaspoons honey (or maple syrup)2 cups baking mixSalt and pepper to taste48 cupcake linersDirections Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners.In a large bowl, beat the eggs until well mixed.Add the grated cheddar cheese, cottage cheese, and hon ey (or your chosen replacement) tothe eggs. Mix well until all the ingredients are combined.Gradually add the baking mix to the egg and cheese mixture, stirring continuously to avoidlumps.Season the mixture with salt and pepper to taste.Pour the mixture into the cupcake liners, filling each one about 2/3 full.Bake in the preheated oven for about 20-25 minutes, or until the egg bites are set and lightlybrowned on top.Allow the egg bites to cool for a few minutes in the muffin tin.Remove and enjoy!Grab ‘n Go Egg BitesMakes approximately 50 servings