Tijuana Tidbits

1/2 c popped popcorn
4 cups bitesize tortilla chips
3 cups Crispix
1 can 11 1/2 oz mixed nuts
1/2 c butter, cubed
1/2 c light corn syrup
1/2 c packed brown sugar
3 t chili powder
1/4 t salt
1/8 to 1/4 t cayenne pepper
1/8 t ground cinnamon
In a large greased roasting pan, combine popcorn, torilla cips, cereal and nuts
In a small saucepan, combine the remaining ingredients.  Bring to a boil, stirring constantly.  Pour over popcorn mixture and toss to coat.
Bake, uncovered at 250 degrees for 1 hour; stirring every 20 minutes.  Cool on waxed paper.  Store in an airtight container

Sausage-Stuffed Mushrooms

12 - 15 large fresh mushrooms
2 T butter, divided
2 T chopped onion
1 T lemon juice
3/4 t dried basil
Salt and pepper to taste
4 oz bulk Italian sausage
1 T chopped fresh parsley
2 T dry bread crumbs
2 T grated Parmesan cheese
Remove stems from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in paper towels and squeeze to remove any liquid.
In a large skillet, heat 1 1/2 T butter.  Cook stems and onion until tender.  Add lemon juice, basil, salt and pepper; cook until almost all liquid has evaporated.  Cool.
In a large bowl, combine the mushroom mixture; sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.
Place in a greased baking pan.  Bake at 400 degrees for 20 minutes or until sausage is no longer pink,l basting occasionally with pan juices.  Serve hot.

Kurt's cheeseball

2 8 oz cream cheese
1 old english cheese
1 cup grated cheese
1 t garlic salt
1.4 t onion salt
1 t lemon juice
Flavor:
1/4 lb shrimp or bacon
Soften cream cheese and blend