Devilish Snack Mix Recipes

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DEVILISH CUPCAKES



Devilish Cupcakes image

Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix, decorated with red frosting and coca candy horns and tails - the perfect devilish dessert for Halloween!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) dark cocoa candy melts
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
1 box (16 oz) powdered sugar
1 teaspoon vanilla
1 teaspoon red paste food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
  • Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg

DEVILED CHEX® MIX



Deviled Chex® Mix image

Chex® Party Mix Contest Recipe 2009! A devilish kick of chili powder, curry, cumin and coriander set this crunchy cereal mix apart from the classic.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 24

Number Of Ingredients 15

3 tablespoon 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

Steps:

  • In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

DEVILISHLY SPICY CHEX MIX



Devilishly Spicy Chex Mix image

This devilishly hot Chex Mix is filled with sriracha, spicy pretzels, and Flamin' Hot Cheetos. Serve as a sure-fire Halloween snack.

Provided by Leah Maroney

Categories     Snack

Time 1h15m

Number Of Ingredients 14

3 cups Corn Chex cereal
3 cups Rice Chex cereal
1 cup Bugles corn snacks
1 cup oyster soup crackers
1/2 cup salted peanuts
1 cup bite-size pretzels (buffalo-seasoned, if possible)
8 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons sriracha
1/2 teaspoon cayenne pepper
1 cup Flamin' Hot Cheetos

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.

Nutrition Facts : Calories 346 kcal, Carbohydrate 40 g, Cholesterol 22 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, Sodium 727 mg, Sugar 3 g, Fat 19 g, ServingSize 1 bowl, serves 12, UnsaturatedFat 0 g

DEVIL'S FOOD SNACK CAKE



Devil's Food Snack Cake image

My husband and his friends request this devil's food snack cake for camping trips because it's easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. -Julie Danler, Bel Aire, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 24 servings.

Number Of Ingredients 17

1 cup quick-cooking oats
1-3/4 cups boiling water
1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1/3 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons dark baking cocoa
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips, divided
3/4 cup chopped pecans, divided

Steps:

  • Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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