Quick and Easy Snacks

 FUN AND EASY INDOOR S'MORES 
8 Graham cracker squares
2 tsp Nutella
1 banana, slice into 1/4-inch slices
4 large marshmallows
Spread the Nutella over 4 of the cracker squares; set aside.
Arrange the remaining 4 Graham cracker squares on a foil-lined baking sheet. Arrange 4 banana slices on each of these cracker squares. Place one of the marshmallows atop each of the banana covered crackers. Broil for 1 to 1 1/2 minutes until the marshmallows are toasted (watch carefully to prevent burning). Remove from broiler and top immediately with the Nutella crackers, Nutella side down. Press lightly to mash the marshmallow onto the bananas.
MICROWAVE POTATO SNACKS
10 small new red potatoes, halved
2 tbsp water
1/2 cup sour cream
2 tbsp sliced green onions
1/2 tsp dried dill weed
dash of black pepper
1/4 cup grated Parmesan cheese
3 slices bacon, cooked crisp and crumbled
fresh dill for garnish, if desired
Place the potatoes, in a single layer cut side down, in a microwave-safe dish. Add the water and cover dish tightly with microwave-safe plastic wrap. Microwave on high 9 to 12 minutes or until the potatoes are just tender. If you do not have a microwave turntable, rotate halfway through cooking. Let stand for 3 minutes; drain and cool slightly.
In a small bowl combine the sour cream, green onions, and dill; mix well.
Turn the potatoes right side up, cutting a thin slice off the bottom if necessary to make stand upright. Sprinkle potatoes with the pepper and Parmesan cheese. Top each potato with a dollop of the sour cream mixture and sprinkle with the crumbled bacon. Garnish with fresh dill, if desired.
Yield: 20 appetizers
TEX-MEX MUNCH
2 cans (3-oz each) French-fried onions
4 cups Corn Chex cereal
2 cups Cherrios cereal
2 cans (4-oz) shoestring potatoes
2 cups chow mein noodles
1 1/2 cups Spanish peanuts
2 1/2 ounces slivered almonds
1/2 pkg taco seasoning mix
1/2 cup melted butter
Preheat oven to 250 degrees.
In a large baking pan mix together the French-fried onions, Corn Chex and Cherrios cereals, shoestring potatoes, chow mein noodles, peanuts, almonds, and taco seasoning mix. Add the melted butter and stir to coat well.
Bake the mix for 30 minutes, stirring every 10 minutes. Allow to cool completely before storing in an airtight container.
Yield: 16 cups