Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
br>Open the bags of pretzels and remove all the unbroken
nd oyster sauce and saute for 30 seconds. Remove from the
shallow baking dish. Gently dip each pretzel in the soda
Heat cream and syrup in small saucepan until boiling, stirring constantly.
Remove from heat.
Add chocolate and stir until melted.
Serve warm to dip the fruits, cake, cookies or pretzels. Keep warm in a warming dish on low setting.
Makes 1 1/2 cups. This dip lasts for hours without losing its smooth consistency.
STIR preserves and peanut butter until combined. Use as a dip for pretzels.
Mix first four ingredients together in a bowl.
Pour mixture over pretzels in roaster.
Stir.
Heat in oven at 225\u00b0 for 10 minutes.
Stir and heat for another 10 minutes.
You can substitute oyster crackers for pretzels.
In a large, shallow 9 x 13-inch pan or dish, layer ingredients in order listed.
Place tortilla chips around the edges of tray or pan.
Fast and easy dip for a gathering.
Mix oil, lemon pepper, dill weed, garlic pepper, and Hidden Valley Ranch Dressing in a small mixing bowl.
Mix with pretzels in a large bowl.
Stir well, cover and let stand 24 hours.
Stir well.
Heat oil to approx 350.
Coat zucchini slices with flour.
Dip in egg.
Coat both sides with bread crumbs and carefully place in oil.
Repeat with all zucchini slices -- do not crowd the pan.
Drain on paper towels and serve warm with garlic dip.
For the Garlic Dip:
Combine all ingredients with a whisk till well blended.
Store in fridge till ready to serve.
Try and make well in advance of the zucchini as the longer it sits the better it tastes.
Good refrigerated for up to 3 weeks.
ot oil. Fry in batches for 2 to 3 minutes each
Combine avocados, lemon juice, salt and pepper.
Combine sour cream, mayonnaise and taco seasoning.
Layer as follows:
bean dip, avocado mixture, sour cream mixture, onions, tomatoes, olives and Cheddar cheese.
Refrigerate overnight.
Set out at room temperature two hours before serving to allow mixture to soften. Yields 8 to 10 servings.
Empty bean dip into a bowl.
In a separate bowl mash avocados, lemon juice and seasonings to taste.
Layer on the top of bean dip.
For 3rd layer, mix together sour cream, mayonnaise and taco seasoning.
Spread on top of avocados.
Add green onions, tomatoes, cheese and then black olives.
Serve with chips.
Mix all ingredients well, I use a hand mixer as it lends a more fluffy dip.
For a different & spicy flavor use the Fiesta Dip mix.
Chill in refrigerator at least a few hours if not overnight so the flavors can blend well (cooking time is actually refrigerator time).
Enjoy.
he cobbler at 350 degrees for about 45-50 minutes, until
pot of boiling water for about a minute or until
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
an't just walk away for very long either.
Once
In saucepan, cook zucchini and garlic in butter until tender.
Stir in beans, tomato juice, macaroni and Romano cheese and seasoning.
Simmer for 20 minutes. Stir occasionally.
Garnish each bowlful with Mozzarella cheese.
For the pretzel dough, place the