The Sweet Magnolias Cookbook (59 page)

1 pound miniature pretzels

1 pound roasted, salted peanuts

1 (12-ounce) box original flavor cheese cracker squares (such as Cheese Nips)

1 (9½-ounce) box miniature buttery crackers filled with peanut butter (such as Ritz Bits)

¾ cup butter

1 packed cup light brown sugar

½ cup light corn syrup

2 teaspoons vanilla extract

1 (1-pound) bag candy-coated peanut butter candies (such as Reese's Pieces)

2 (12-ounce) bags candy corn

Preheat oven to 250°F.

Using a nonstick cooking spray, coat a very large roasting pan or disposable foil pan. Combine first 4 ingredients in prepared pan.

In a medium saucepan, melt butter. Add brown sugar and corn syrup. Bring to a boil, stirring occasionally. Boil 5 minutes.

Remove from heat. Whisk in vanilla. Pour over pretzel blend. Stir gently to coat.

Bake 1 hour, stirring once every 15 minutes.

Place on a cooling rack. Stir several times during cooling to avoid clumps. Once cooled, stir in candies. Store airtight.

Note: This recipe makes 20 cups!! You may be asking yourself, What am I going to do with 20 cups of this party mix? Be warned: This stuff magically disappears. It's a favorite of the Sweet Magnolias and our families.

1½ cups sugar

1 cup butter, softened

1 cup molasses

2 eggs, beaten

4 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon ground ginger

Additional sugar

Preheat oven to 350°F.

In a large mixing bowl, cream sugar and butter until light and fluffy. Add molasses and eggs; blend well.

In a medium mixing bowl, whisk together flour, baking soda, cinnamon, salt and ginger.

Add dry ingredients to the creamed mixture. Blend until well incorporated.

Shape tablespoons of dough into balls, and coat in sugar. Place 2" apart on parchment-lined or greased baking sheets. Flatten tops slightly.

Bake 10–12 minutes.