by Marlis Ziegler
Columnist

Last week I mentioned bake sales for fund raising of various church groups and organizations. It gets to be quite a bit of baking and expense when there are a couple of sales in the same day. I belong to an organization that has an annual spring “bakeless” bake sale, where we just contribute money instead of baking. I much prefer to do that, especially at this busy time of year.

Some ideas for the bake sales are packaging up individual bags of snack mix, fudge or divinity, caramel corn, cake pops and popcorn balls. The smaller loaves of quick breads are good sellers for couples or those who live alone. People also look for krumkake, lefse, pizelles and rosettes because it takes special equipment to prepare those tasty treats. I always made rosettes for the holiday bake sales but I sure did not like the way my house smelled after frying them.

This snack recipe for Tijuana Tidbits is a little different. It is sweet and spicy and one that most everyone likes.

Tijuana Tidbits

1 Cup Butter

1 Cup Brown Sugar

1 Cup Corn Syrup

2 Tablespoons Chili Powder

1/2 Teaspoon Red Pepper

1/2 Teaspoon Cinnamon

Cook to a boil and pour over the following ingredients in a large roaster.

4 Cups Bite Size Corn Chips

1 Bag Bugles

1 Small Bag of Pretzels

4 Cups Crispix

1 Can Mixed Nuts (Optional)

Mix well to coat all ingredients and bake 1 hour at 200 degrees. Stir every 15 minutes. Pour out and break apart when cooling. Store in a covered container or in sealed plastic bags.

Questions or comments:

marlisz@aol.com