These are better than garlic bread or cheese sticks.

2 Cups crushed Rice Krispies
3/4 Cup Parmesan Cheese
1 tsp Onion Salt
1/2 Cup Melted Butter
6 Slices Toast
A hammer to crush the krispies in a plastic bag

Preheat Oven to 400'
Combine Rice Krispies and Parmesan in bowl
Use pizza cutter to cut toast into 5 narrow strips
Combine butter with onion salt
Dip each stick in butter, then in crumbs
Place on baking sheet
Bake 5 minutes
They will seem soggy, but crisp up as they cool
Okay, I'm getting so hungry right now

I probably shouldn't share a recipe that caused me to gain 20 pounds back in 1995. Still, I'm sure that those of you who are sick and tired of serving the same old boring Chex Mix will love this, hopefully, just not as much as I once did. I don't dare make it anymore, and suffered great ridicule from my daughter, who scolded me that these ingredients "didn't match." I once agreed until I had this. This is also the snack mix that gave me a nickname that my husband still calls me to this day: "Squirrel."

1 Can Planters "Sweet and Crunchy" Nuts
1/2 Can Cashews
1 Stick Melted Butter
1/2 Cup Parmesan Cheese
1 tsp Garlic Powder
1 tsp Oregano
1/2 tsp Celery Salt
5-6 Cups Golden Grahams Cereal

Preheat Oven to 300'
Combine nuts, melted butter and seasonings in large bowl, mix well
Spread onto an ungreased cookie sheet, cook for 15-20 minutes
Stir in cereal and cool.
It tastes even better at room temperature, and can be kept in a large tupperware container.

These are my personal favorite treats. I don't really like chocolate, and don't eat sweet things that often. There are certain things I can't control myself with. These are one of those things, and my 4 minute toffee fudge is another.
You need:
1 Box Graham Crackers
2 Sticks Butter
1 Cup Brown Sugar
1/2 Bag Heath Toffee Bits
1/2 Cup Pecan Chips

Preheat Oven to 325'
Line a lg buttered cookie sheet with graham crackers
Melt 2 Sticks Butter w/ 1 Cup Brown Sugar in a saucepan
Simmer 2 minutes
Pour over Graham Crackers
Sprinkle with Pecan Chips and Toffee Bits
Bake 10 minutes, remove and cool
(They will harden after about 1/2 hour)
Once they are cool, take them off the cookie sheet or they will stick
Keep them in a tupperware or foil
***ALERT! I just made these with the Honeymaid Gingerbread flavored graham crackers, and crushed cashews instead of toffee bits and pecans, and you need to try these right away! I think they're better like this. When you take them out of the oven, they will be soggy and boiling. Let them cool for about 40 minutes, then remove them to foil or other container with a spatula.

1 lb. Bacon, crisp and crumbled
2- (8oz) cream Cheese, Softened
2 TBSP Chives
4 Cups Smoky Cheddar Cheese, shredded
1 Cup Half and Half
1/2 Pkg Lipton Onion Soup Mix

Cook bacon crisp, set aside
Mix everything else in cooker
Cook on low 1 hour
Add bacon
Serve with french or small rye bread

1/4 Cup Sugar
1/2 tsp Cinnamon
8 (6 inch) Flour Tortillas
1/4 Cup Melted BUTTER
1 Cup Semisweet Chocolate Pieces
2 tsp Butter flavor Crisco Shortening
Powdered Sugar for sprinking

Combine sugar and cinnamon in small bowl
Brush one side of each tortilla with melted butter
Sprinkle with sugar mixture
Use Pizza cutter to cut each tortilla into 8 wedges
Bake on cookie sheet in 350' oven 10 minutes
(They will get crispy as they cool)

Meanwhile melt chocolate pieces with shortening
Drizzle onto wedges
Sprinkle with powdered sugar