October 10th, 2008 by Keith
Ingredents:
1 (16 ounce) bag large marshmallows
1 (16 ounce) bag chocolate chips
1 (16 ounce) package graham crackers
Directions:
1. Crush graham crackers in a big zip lock bag until they are like bread crumbs.
2. Place crumbs in a bowl.
3. Melt chocolate in the microwave stirring often until smooth.
4. Stick a toothpick in a marshmallow and dip in chocolate all the way then in graham cracker crumbs half way.
5. Set on wax paper to dry (we put them in the refrigerator to get the chocolate hard).
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October 3rd, 2008 by Keith
Ingredients:
6 Tablespoons Margarine or Butter
1 Package (1.25oz.) taco seasoning mix, dry
1 tablespoon Vorcestershire sauce
1 teaspoon hot pepper sauce
8 Cups Rice Chex Mix or Wheat, or combination of the two
1 Cup Peanuts
1 Cup mini-sized pretzels
1 Cup bite-size cheeze crackers
Directions:
Microwave: In large microwave-safe bowl, melt margarine on HIGH. Stir in taco seasoning, Worcestershire sauce and pepper sauce. Gradually add cereals, peanuts, pretzels and cheese crackers; stir to coat evenly. Microwave on HIGH 5 to 6 minutes, stirring thoroughly with rubber spatula every 2 minutes and scraping sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container.
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October 2nd, 2008 by Keith
Ingredients:
5 wooden pop sticks
5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water
Directions:
1. INSERT pop stick into stem end of each apple; set aside.
2. PLACE caramels and water in large saucepan; cook over medium-low heat until caramels are completely melted, stirring constantly.
3. DIP apples into melted caramel, spooning caramel over apples to coat. Allow excess caramel to drip off, scraping bottom if necessary. Place on sheet of greased wax paper; let stand about 15 minutes or until caramel is set.
Makes 5 apples
Use Your Microwave: Microwave caramels and water in large microwavable bowl on HIGH 2-1/2 to 3 minutes or until caramels are completely melted, stirring every minute. Continue as directed.
Special Extra: Prepare as directed, rolling bottom of each freshly dipped apple into one of the following: 10 OREO Chocolate Sandwich Cookies, coarsely chopped; 1-1/2 cups JET-PUFFED Miniature Marshmallows mixed with 1/4 cup sprinkles; 1/2 cup PLANTERS COCKTAIL Peanuts, chopped. Or, drizzle dipped apples with 2 squares BAKER’S Semi-Sweet Baking Chocolate, melted.
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October 2nd, 2008 by Keith
Ingredients:
1 1/4 cups Rice Chex® cereal (gluten free)
1 cup white vanilla chips
4 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack in favorite flavor (from 5-oz box), unwrapped
12 candy worms
Directions:
1. Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to 3/4 cup.
2. In medium microwavable bowl, microwave white vanilla chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated.
3. Unroll fruit snack rolls. For each sushi roll, spread 1/4 of cereal mixture on snack roll to within 1/2 inch of one short side. Arrange 3 candy worms, side by side, on cereal-covered short side.
4. Starting with short side topped with candy worms, roll up each snack roll tightly, pressing unfilled short side of roll to seal.
5. Let sushi rolls stand 5 to 10 minutes or until firm. Cut each roll into 4 slices.
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September 2nd, 2008 by Taylor
The Intech Studios, Inc. offices will be closed on Tuesday September 2nd, 2008 due to hurricane Gustav hitting the area today. We will be surveying damage and deciding on Tuesday whether we will be open on Wednesday. Thank you for your patience while we weather this storm and we’ll be posting updates soon.
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August 28th, 2008 by Keith
Today’s super snack recipe: August 27, 2008
Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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August 15th, 2008 by Keith
Ingredients:
- Graham Crackers Half
- Caramel Topping
- Miniature Marshmallows
- Chocolate chips
- Peanuts
Directions:
- Place graham cracker squares down.
- Drizzle Caramel topping over graham crackers.
- Sprinkle Marshmallows, chocolate chips, and Peanuts on the Graham crackers.
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August 15th, 2008 by Keith
Prep Time: 15 Min.
Ingredients:
- Vanilla Ice Cream
- Chocolate Chip Cookies
- Spinkles or Chopped Peanuts
Directions:
- Spoon about 2 tbsp. of the ice cream onto bottom side of cookie; cover with second cookie, top-side up.
- Roll edges in Sprinkles or chopped peanuts.
- Freeze 1 to 2 hours or until firm.
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August 15th, 2008 by Keith
Ingredients:
- Apple Breakfast Bars
- Vanilla Ice Cream
Directions:
- Crumble 1 Breakfast Bar into each individual Microwave-safe bowl.
- Microwave each on high for 30 seconds or until hot.
- Top each with a scoop of ice cream.
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August 15th, 2008 by Keith
Ingredients:
- 1 Bag small Pretzels (twisted)
- Hershey’s Kisses (Special Dark are the BEST!!)
- Decorative garnishes such as: Reese’s Pieces Candies, Sprinkles, and etc..
Directions:
- Remove Wrappers from Chocolates.
- Place Pretzels on paper plate. Place 1 unwrapped chocolate on top of each pretzel.
- Heat in microwave for about 1.15 minutes. (Watch)
- Remove from microwave; gently press decorative garnish on top of the soft chocolate pieces.
- Cool and Serve!!
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