Party Poppin Trail Mix Food

PUMPKIN WAFFLES WITH TRAIL-MIX TOPPING

Steps:

• Prep the pumpkin: Preheat the oven to 350 degrees F. Remove the stem and cut the pumpkin into quarters with a serrated knife. Scrape the seeds and pulp into a strainer; set aside.
• Roast the pumpkin: Put the wedges on a baking sheet and cover tightly with foil; bake until the flesh is tender, about 1 hour, 30 minutes. Remove the foil and let cool.
• Puree and strain: Scoop the pumpkin flesh into a food processor and puree until smooth. Transfer to a sieve set over a bowl to drain the excess liquid, about 1 hour.
• Toast the seeds: Meanwhile, reduce the oven temperature to 300 degrees F. Rinse the seeds under cold water and discard the stringy pulp; blot dry. Spread the seeds in a single layer on a rimmed baking sheet and bake about 30 minutes, stirring occasionally (this helps dry them out).
• Make the topping: Transfer 1/2 cup pumpkin seeds to a bowl and add the almonds, sunflower seeds and syrup. Spread on 2 baking sheets lined with silicone mats or parchment paper and season with salt; bake until just golden, stirring several times, about 20 minutes. Cool completely on the pan, then toss with the dried cherries.
• Make the batter: Whisk the flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 1/2 cups strained pumpkin puree, the yogurt and milk. Whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (it will be lumpy). Beat the egg whites with a mixer until stiff, then gently fold into the batter.
• Cook the waffles: Preheat a waffle iron and grease it if it's not nonstick. Spoon in the batter and cook until golden brown. Keep warm in a 250 degree F oven (directly on the rack) until serving. Serve with whipped cream, if desired, and sprinkle with the topping.

STRAWBERRY-PRETZEL SNACK MIX

Steps:

• Preheat the oven to 350 degrees F. Toss the graham cereal and pretzel sticks together in a large bowl. Whisk the butter, brown sugar, vanilla and cinnamon in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 10 to 15 minutes, tossing about halfway through.
• Remove from the oven and let cool completely. Toss in the yogurt-covered pretzels and strawberries. Store in an airtight container for up to 3 days.

SWEET AND SALTY POPCORN MIX

Steps:

• Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl.
• Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble).
• Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour. Let cool completely. Break into pieces and store in an airtight container for up to 2 weeks.

APPLE PIE PARTY MIX

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
• Mix together the cinnamon and rice cereal squares, dried apples, mini vanilla cookie wafers and almonds in a large bowl.
• Put the butter in a medium saucepan over medium-high heat and bring to a simmer. Stir in the brown sugar. Bring to a boil and cook for 1 minute. Remove from the heat and stir in the apple pie spice, salt and vanilla. Pour this over the cereal mixture and stir to coat completely. Spread in an even layer on the prepared baking sheets.
• Bake, stirring with a spatula after 15 minutes, until slightly golden, about 30 minutes total. Let cool, then transfer to a serving bowl.

PARTY POPPING TRAIL MIX

Steps:

• There are 2 ways to air-pop your microwave. You can either pull out your 80's era popcorn popper. Once the popcorn is popped, spray with olive oil and sprinkle on the nutritional yeast. OR spray the inside of a brown paper lunch sack with olive oil, add the popcorn kernels, nutritional yeast, fold the bag over and microwave on high for 4 minutes (stop the microwave when you no longer hear at at least a pop a second).
• Throw it into a bowl. Once the popcorn is cool, add the rest of the ingredients and mix.