Bourbon Chex Mix

BOURBON CHEX MIX

1 bag (15 oz) Chex Mix® traditional snack mix

1 cup pecan halves

1/2 lb bacon (6 to 8 slices), crisply cooked and crumbled

1/2 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

2 tablespoons bourbon

3/4 teaspoon chipotle chili powder

Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.

In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.

Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

Easy Fruit Pizza

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 package (8 oz) cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

2 kiwifruit, peeled, halved lengthwise and sliced

1 cup halved or quartered fresh strawberries

1 cup fresh or frozen blueberries

1/2 cup apple jelly

 

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.