Every Christmas as a child I would be so excited to go to Aunt Stephanie’s house and eat her Munchie Stuff.  I have no idea how it got that name, but it is fitting.  We only make this stuff during Christmas, but it would be a crowd pleaser at any party.  This caramel chex mix is so easy to make although it can get a little messy.  I hope you and your family make lots of memories making this sugary treat and eating it as I did with my family.  Enjoy.

Munchie stuff

Preheat oven to 250.

Ingredients

12 cups popped corn (be careful to remove all kernels)

1 lg box rice chex

1 lg box orig. cherrios

1 lg bag chow mein noodles

2 bags M&Ms

Divide above ingredients into to large aluminum pans for easy mixing.

Caramel Syrup

2 cups light brown sugar

2 cubes butter

¾ cup karo syrup

½ tsp baking soda

1 tsp vanilla

(I  usually double syrup recipe for extra sugary goodness)

-Melt together in a medium sauce pan and bring to boil. Stirring constantly. Boil for five minutes until thick. Remove from heat.

-Pour  syrup in each pan one at a time and mix until every piece is as covered as can get.

-Spread evenly but loosely onto cookie sheets or deep metal baking pans that have been buttered/sprayed.

-Dry in oven for 1 hour. Cool then break apart. Add m&ms after it has cooled.

Apricot Pepper Pecan Brie

1/2 cup pecan halves, chopped

1 jalapeño pepper, stemmed, seeded, and chopped

1/4 cup apricot preserves

1 4-inch round (8 ounces) Brie cheese with rind, room temperature

1 loaf (16 ounces) French baguette

Vegetable oil

-Preheat oven to 425°F.

-Combine jalapeño and preserves

-Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of cookie sheet. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.

-Cut baguette and bake with Brie for 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Cranberry Jalapeño Relish

1 12oz bag fresh cranberries

2 jalapeños, seeded and finely diced

3 or 4 green onions, chopped.

Handful of chopped cilantro

½  to 1 cup sugar

Juice from ½ lemon or lime

In food processor chop cranberries.  Mix together with the rest of the ingredients and serve over a block of cream cheese.  So easy and so tasty.

Pumpkin Dip

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

2 cups confectioners’ sugar

1 (15 ounce) can solid pack pumpkin

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate

1 small pumpkin

DIRECTIONS:

In a medium bowl, blend cream cheese and confectioners’ sugar until smooth.  Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.  To serve, hallow out a small pumpkin and fill with pumpkin dip.  Place on a platter surrounded with graham cracker sticks, ginger snaps, or even apples.  This makes a festive decoration and yummy treat for guests to enjoy.