Anytime snacks

Baked Mediterranean-Style Chips recipe
2 tablespoons vegetable oil
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
3 cups peeled root vegetables such as sweet or white
potatoes, parsnips or carrots (1 pound), sliced 1/4-inch thick

In a large bowl stir together the oil, garlic salt, thyme, oregano and pepper. Add vegetable slices and toss gently until well-coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350 degree F oven for 20 to 25 minutes, or until crisp and light golden brown.

Serve warm.

Bleu Cheese Crackers recipe
Yields about 2 dozen crackers.

2 cups all-purpose flour
3/4 cup crumbled bleu cheese
1/4 cup butter
1 egg
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 to 2 tablespoons water

Mix the flour and pepper together and cut in the bleu cheese and butter until the mixture resembles coarse crumbs. Add the egg and one tablespoon water and knead by hand until the dough comes together. Add more water if needed. Divide the dough in half and roll into two logs about the diameter of a quarter. Wrap in plastic wrap and refrigerate for 2 hours or overnight.

Preheat the oven to 400 degrees F.

Slice the logs into coins 1/4-inch wide and place on a well-oiled sheet pan. Bake for 8 to 10 minutes until golden brown

Cheesy Pizza Snacks recipe
1/4 cup Parmesan cheese
1 tablespoon dry spaghetti sauce mix
2 teaspoons garlic powder
8 cups Crispix cereal
4 cups pretzel nuggets
3 tablespoons vegetable oil

Combine Parmesan cheese, spaghetti sauce mix and garlic powder. Set aside.

In a bag, combine Crispix cereal and pretzel nuggets. Pour oil over cereal mixture. Close bag and gently toss cereal mixture until well coated. Add Parmesan cheese mixture and close bag. Gently toss cereal mixture until well coated.

Colorful Fried Pasta Snacks with Variations recipe
Makes 3 cups.

2 cups uncooked colored twist pasta
1 quart corn oil (approximately)
1/4 cup granulated or confectioners' sugar
1 tablespoon grated lemon or orange peel
1/8 teaspoon salt

Cook pasta according to package directions. Drain well. Spread in a single layer on wax paper-lined cookie sheet and dry for 20 minutes.

Pour corn oil into electric skillet, filling no more than one-third full. Heat to 375 degrees F.

Carefully add pasta to hot oil, a few at a time. Fry for about 1 minute, turning once, or until golden brown. Drain on paper towels. Repeat until all pasta is fried, adding oil as needed.

In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss pasta with sugar mixture until coated. Store in tightly covered container.

Chili Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Use 1 1/2 to 2 teaspoons chili powder and 1/4 teaspoon salt.

Lemon Pepper Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar. Use 1/2 teaspoon grated lemon peel, 1 tablespoon cornstarch and 1/4 teaspoon freshly ground pepper.

Parmesan Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Mix together 1/4 cup grated Parmesan cheese, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning and 1/2 teaspoon salt.

Goldfish Bowl Bites recipe
2 (6 ounce) bags plain Goldfish® crackers
1 (6 ounce) bag cheddar Goldfish® crackers
1 (6 ounce) bag pretzel Goldfish® crackers
1 cup pecan halves
1/2 cup butter or margarine, melted
1 teaspoon Worcestershire sauce
1 envelope ranch-style salad dressing mix

Preheat oven to 250 degrees F.

Combine crackers and pecans in large shallow roasting pan. Combine melted butter, Worcestershire and salad dressing mix. Pour over crackers; gently stir to coat. Bake 50 minutes, stirring every 15 minutes.

Spread out on wax paper to cool.