Devilish Peppers Snack Food

DEVILISHLY SPICY CHEX MIX

Steps:

• Gather the ingredients. Preheat the oven to 250 F.
• In a large bowl, gently stir together the Chex cereal, Bugles, oyster crackers, peanuts, and pretzels.
• Add the butter to a measuring cup or another microwave-safe dish that is easy to pour from, and microwave until melted.
• Whisk the seasoned salt, garlic powder, onion powder, hot sauce, and cayenne pepper into the butter until it is completely combined.
• Gradually pour the butter mixture over the cereal mixture, stirring as you pour so that all of the cereal is completely coated.
• Spread the cereal onto a large ungreased rimmed baking sheet. Make sure it is spread out in one even layer. Place the baking sheet in the oven, and bake for 1 hour, stirring every 15 minutes to ensure all pieces get crispy.
• Allow the mixture to cool and then add the Flamin' Hot Cheetos. (Do not add at the beginning. They do not stay crispy when mixed with the butter mixture.)
• Serve right away or store in an airtight container. The mix will stay fresh for about a week.

DEVILISH SNACK MIX

Steps:

• In large microwavable bowl, microwave butter on High 45 to 60 seconds or until melted. Stir in chile pepper powder, cumin and garlic salt. Add cereal, pretzels, cashews and peanuts; mix well until cereal and nuts are completely coated.
• Microwave uncovered on High 3 minutes, stirring once. Stir in almonds. Spread on ungreased cookie sheet to cool. Store tightly covered at room temperature.

DILLED PICKLED PEPPERS

Steps:

• Sterilize jars.
• Mix brine ingredients and heat to a boil.
• Wash peppers and cut in half or quarters length wise removing the seeds.
• Heat lids.
• Pack peppers tightly in quart jars.
• Add 1 sprig of fresh dill or 1 tsp of dill weed to each jar.
• Add a clove of garlic to each jar.
• Add 1 tsp (scant) of alum to each jar.
• Fill each jar to within 1/2" of the top with the boiling brine.
• Wipe rim of jar, place lids and screw on bands finger-tip tight.
• Process in boiling water bath five minutes up to 1000 feet in elevation; ten minutes up to 6000 feet; fifteen minutes over 6000 feet.
• When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
• Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
• Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

DEVILISH CHICKEN BELL PEPPERS

Steps:

• Cut off the tops of the green pepper and remove the seeds. Cook peppers in boiling, salted water to cover for 5 minutes; drain and set peppers aside.
• Cut chicken into bite-sized pieces. Cook the chicken, chopped green pepper and onion together in butter over medium heat 5 to 7 minutes, stirring frequently; drain well.
• Combine the chicken mixture, chips, ham, and egg; mix well. Fill peppers with the mixture.
• Place in an 8-inch baking dish; pour tomato sauce over and all around peppers. Bake at 375°F for 25 minutes; sprinkle cheese over top of peppers, and bake 5 minutes more.