Christmas Snacks

Roasted Chickpeas

2 tablespoons olive oil

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1 pinch sea salt

1 pinch ground black pepper

1 dash crushed red pepper

2 (15 ounce) cans chickpeas, rinsed and drained

Preheat oven to 350 degrees. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 55 minutes.

Peppermint Chex

6 cups Rice Chex or Chocolate Chex cereal

1 bag (12 oz) white vanilla baking chips (2 cups)

1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

Line cookie sheet with waxed paper. Place cereal in large bowl. Microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in an airtight container.

Cranberry-Pecan Cheese Wafers
Visit my sister Kendra at Haden News for this great recipe. As soon as she posted this recipe I printed it off and made these wonderful cheese wafers. I made four rolls. Used two and I have two in the freezer. Thanks Kendra, it is a great recipe:)

Hope you enjoy these recipes as much as I did:)

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday