large bowl, mix the hot water and yeast.
Add
Break hard pretzels into small pieces (the smaller, the better) or use pretzel sticks.
Mix all ingredients except pretzels
in a cake pan (13 x 9 x 2-inch).
Add broken pretzels and coat thoroughly.
Bake at 200\u00b0 for 1 hour, turning every 15 minutes.
Mix all ingredients, pour over pretzels.
Toss well; put into large roasting pan.
Bake at 200\u00b0 for 2 hours.
Stir often.
Mix together and pour the oil, dressing mix, salt and pepper over pretzels in a large roaster. Bake in a 250\u00b0 oven for 1 1/2 hours, stirring every 15 minutes.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
heet.
Continue until all pretzels are made.
Whip egg
75 degrees.
Prepare dry hot roll mix according to package
Combine the 1/8 cup hot water and the yeast together
Preheat oven to 375\u00b0.
Mix lemon juice with mayonnaise. Combine all ingredients except pretzels in a large bowl.
Stir until well mixed.
Pour into a 7 x 11-inch casserole dish sprayed with nonstick cooking spray.
Sprinkle crushed pretzels on top and bake at 375\u00b0 for 25 minutes.
Remove and serve.
Entire recipe makes 8 servings.
Mix melted margarine with sugar, then combine with the pretzels; coat pretzels well.
Place pretzels in a 9 x 13-inch pan and bake at 375\u00b0 for 5 minutes.
Cool well.
In a large bowl, combine Cool Whip, 3/4 cup sugar and cream cheese together.
Mix until smooth and spread over cooled pretzels.
Now combine Jell-O with hot water and mix until Jell-O is dissolved.
Add the strawberries and chill until Jell-O starts to thicken, then pour over cream cheese mixture and chill for 2 hours before serving.
In a saucepan, melt the butter, garlic and essence.
Stir and mix until boiling.
Place the pretzels in a large bowl.
Drizzle the butter mixture over the pretzels and coat as best you can.
Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
GREAT with ice cold PEPSI (or beer if you must!).
Preheat the oven to 300\u00b0F.
Melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce until blended. Place the pretzel sticks in a large shallow roasting pan.
Drizzle the butter mixture over the pretzels, tossing to mix well. Sprinkle the seasoning mix over the pretzels and bake for 15 minutes. Stir pretzels and continue to bake until crisp, about 15 minutes longer (The pretzels will crisp even more as they cool.)
Store cooled pretzels in airtight containers for up to 2 weeks.
Mix dill weed, lemon, pepper, garlic powder and dressing mixes and shake in bag with pretzels.
Pour oil and hot sauce over pretzels.
Mix well.
Bake at 300\u00b0 for 10 minutes.
Stir and bake 10 more minutes.
Cool and keep in airtight container.
Melt bark in microwave on High for 1 1/2 to 2 minutes.
Stir and heat 30 seconds more if needed to melt the bark.
Dip pretzels into warm bark, then place them on wax paper covered cookie sheets. Once cookie sheet is full, place pretzels in freezer for 3 to 5 minutes.
Remove and store in covered container in refrigerator. Recipe may be divided in half.
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.
Put kraut in saucepan and heat to boiling.
Add hot dogs sliced 1/4-inch thick. Heat till all boils.
You can add dried chilies if wanted. Serve with crackers, pretzels, potato chips, or use this for a side dish.
dough hook, place the hot water in a large mixing
owl place 1/8 cup hot water from tap.
Add