Combine the 1/8 cup hot water and the yeast together
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Heat oven to 400\u00b0. Mix cream cheese, 1 c. of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9 x 1 1/4 inches, or quiche dish, 9 x 1 1/2 inches. Top with sauerkraut and remaining 1/2 c. Swiss cheese. Bake about 15 minutes or until bubbly around the edge. Serve hot with pretzel crackers or cocktail rye bread. This has 2 gm carbohydrates.
ide for dipping.
This recipe will serve 2-5 people
killet over high heat. When hot, add the olive oil, then
Cut each hot dog into four equal pieces.
Place hot dog on the grill and let simmer until cooked to perfection.
Insert appetizer pick into hot dog, making sure to use two sections per stick.
Top each \"stocking\" with your favorite cheese of choice for delicious holiday addition. Our preference is goat cheese - but mozzarella and cream cheese would be just as tasty.
Once your stockings are topped off- enjoy!
oft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with
Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.
f you prefer), crumble the pretzel crunch clusters to half their
ong 'ropes'.
Shape into pretzel shapes, then dip into prepared
Shred chicken and coat with hot sauce.
Top Pretzel Crisps(R) with chicken, celery, carrot and blue cheese.
Heat hot dog as directed on package
round a third of a hot dog. Pinch the ends together
o that you have 32 pretzel bites.
Pre-heat your
Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted vegetables for dipping.
Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted veggie sticks like carrots and celery.
ixture, and then dredge in pretzel crumbs.
Place coated chicken
Melt butter in a small skillet over medium heat. Add onion; cook and stir until soft and deep brown in color, about 5 minutes.
Bring a small saucepan of water to a boil. Add hot dogs; cook for 3 minutes. Drain.
Cut each hot dog into 8 rounds.
Pour nacho cheese sauce into the saucepan. Cook over low heat until cheese is heated through, 3 to 5 minutes.
Arrange pretzel crackers on a serving platter; top each with 1 hot dog round. Spoon onion over hot dogs. Drizzle cheese sauce over onion. Garnish with bacon bits.
Line 2 large cookie sheets with aluminum foil.
Over hot (not boiling) water, melt white coating, stirring frequently until smooth.
Remove from heat.
While holding pretzel rod over saucepan, spoon melted white coating over pretzel within 1 inch of the top.
Shake off excess.
Sprinkle with nonpareils, colored sugars or sprinkles; place on prepared cookie sheets.
Repeat with remaining pretzel rods.
(If coating becomes too thick, place over hot water or low heat.)
Refrigerate to set coating.
ell with cooking spray. remove hot pan from oven and coat
op of 40 pretzel twists. Top with another pretzel twist and press