f you prefer), crumble the pretzel crunch clusters to half their
hick - and here's an easy way to pound a chicken
op of 40 pretzel twists. Top with another pretzel twist and press
ne hour.
Form into pretzel shapes, sticks or rolls.
Melt chocolate until creamy in double boiler.
While chocolate is warm, mix in pretzel pieces and peanuts (easy).
Spread thin on cookie sheet.
When cool, break in pieces.
Beat cream cheese, butter, dip mix, and 1/4 Celsius parmesan cheese until smooth.
Spread in shallow serving dish and cover generously with cracked black pepper. Finely shred fresh parmesan over top to cover.
Serve with pretzel knots or pretzel chips.
LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
A recipe that is not shared with others
nd form into shape of pretzel. Once all dough has been
Dissolve yeast in warm water and transfer to a mixing bowl. Add salt, sugar and gradual amounts of flour to form dough.
Knead dough until smooth.
Cut into small pieces, roll into ropes. Twist ropes into pretzel shapes and place on lightly greased cookie sheets.
Brush pretzels with a beaten egg and sprinkle coarse salt on top.
Bake in 425\u00b0 oven for 12 to 15 minutes.
separate bowl. Serve warm pretzel bites with dipping sauces.
Melt chocolate.
Stir in broken pretzels and peanuts.
Drop by spoonfuls onto wax paper.
When hardened, store in covered container.
Easy to make and eat!
Freeze dough 15 minutes.
Cut dough into 30 (1/4-inch thick) slices.
Place 4-inches apart on ungreased cookie sheets.
Using thumb and forefinger, pinch in each slice about 2/3 of the way down to shape face.
Press a pretzel on each side of larger end for antlers.
Press in chocolate morsels for eyes.
Bake at 350\u00b0 for 9 to 11 minutes or until lightly browned.
Remove from oven and press in red candy M&M's for nose.
Let stand 2 minutes.
Remove to wire racks to cool.
Yields approximately 2 1/2 dozen cookies.
Cut cheese into 16 cubes. Let stand at room temperature 10 to 15 minute or until cheese is at room temperature.
Insert a thin pretzel stick into each cube.
Serve with Honey Dijon Mustard or your child's favorite dressing.
In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool.
Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
Shred chicken and coat with hot sauce.
Top Pretzel Crisps(R) with chicken, celery, carrot and blue cheese.
easuring cup. Quickly dip each pretzel halfway into caramel. Allow excess
In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
Stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Dip about 3/4 of one pretzel in butterscotch mixture.
Shake off excess.
Place on wire rack.
Sprinkle lightly with sesame seeds.
Repeat with remaining pretzels.
If mixture thickens, microwave on medium high power at 10-20 second intervals.
Stir until smooth.
Refrigerate for 20 minutes or until set.
Store in airtight container.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
o that you have 32 pretzel bites.
Pre-heat your