Deviled Chex® Mix

Ingredients

• 3 tablespoons white sugar
• 1 tablespoon paprika
• 1 teaspoon ground chili powder
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 1 cup assorted unsalted nuts, such as peanuts, almonds, walnuts, pecans
• 3 cups Rice Chex® cereal
• 3 cups Corn Chex® cereal
• 3 cups Wheat Chex® cereal
• 1 cup miniature cheese crackers
• 1 cup miniature pretzels

Directions

1. In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
2. In large microwavable bowl, combine oil and nuts. Microwave uncovered on High about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture is thoroughly heated. Spread on paper towels to cool. Store in airtight container.

Chocolate Turtle Cheesecake I

Ingredients

• 2 cups vanilla wafer crumbs
• 2 tablespoons unsalted butter, melted
• 1 (14 ounce) package individually wrapped caramels
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
2. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
3. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
4. Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.