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.
Heat olive oil in a large sauce pan and add the onions and garlic, sauteing them until golden brown. Add the spinach and sprinkle with salt and pepper.
Stir in in milk, cream cheese, mayo and Parmesan cheese; stir until ingredients are evenly incorporated. Reduce heat to low. Allow the ingredients to simmer together, continuing to stir occasionally.
Serve warm with Snack Factory(R) Pretzel Crisps(R).
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory(R) Pretzel Crisps(R).
il to use in other recipes. Mash the cloves and set
Cream butter, sugar, cream cheese and egg yolks together.
Add flour, baking powder and salt; blend well.
Add vanilla.
Chill at least 2 hours.
Roll dough to 1/8-inch thickness.
Cut in 3 1/2-inch squares.
In center of each square, place 1 rounded teaspoonful prune or apricot mixture.
Place on ungreased baking sheet.
Fold over opposite corners and pinch together.
Bake in a 350\u00b0 oven for about 12 minutes.
Watch closely as Kolache burns easily.
Makes about 3 dozen.
mix all together
drop by teaspoons onto kolache dough.
Stir well.
Roll out dough, cut out with cookie cutter.
Make small indentation in the middle of kolache.
Put jelly or jam in the middle of the indentation.
Put on pan and bake for 10 minutes at 425\u00b0.
ntil smooth.
Spread on kolache while it is still warm
Line a baking sheet with waxed paper. Arrange Snack Factory(R) Pretzel Crisps(R) on sheet.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory(R) Pretzel Crisp(R).
Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.
batch of Sylvia's Kolache Dough (#238688) per directions through
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with non-stick cooking spray.
Arrange Snack Factory(R) Pretzel Crisps(R) on prepared baking sheet.
Cut each of the 8 caramel rolls into 4 equal pieces. Top each Pretzel Crisp(R) with 1 piece of the roll.
Bake in preheated oven until light golden in color, 10 to 12 minutes. Allow to cool 10 minutes.
Top with a teaspoon of the caramel frosting and a sprinkle of sea salt.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a small pan with aluminum foil.
Arrange Snack Factory(R) Pretzel Crisps(R) on prepared pan. Top each with a marshmallow half.
Broil until the marshmallows are golden brown, 30 seconds to 1 minute. Remove and set aside.
Combine chocolate chips and butter in the top of a double boiler over hot water on medium heat. Stir until chips are melted and mixture is smooth.
Drizzle chocolate over the marshmallows.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick spray.
Arrange 16 Snack Factory(R) Pretzel Crisps(R) on prepared baking sheet. Top each with a piece of the popcorn chicken, a teaspoon of sauce, and a sprinkle of cheese.
Bake in preheated oven until cheese is melted, about 5 minutes.
Combine roasted peppers, almonds, parsley, olive oil, vinegar, garlic, paprika, salt, and pepper in a food processor. Blend until smooth.
Serve with Snack Factory(R) Original Pretzel Crisps(R).
Melt butter in a saucepan over low heat. Add flour and whisk until thick. Slowly pour in milk; increase heat to medium low. Whisk until thick. Reduce heat to low and add cheese. Stir until cheese is melted. Remove from heat.
Stir in mustard, mustard powder and garlic powder.
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese.
Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese.
Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory(R) Original Pretzel Crisps(R).
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined.
Cover and refrigerated if not serving immediately. Serve with Snack Factory(R) Original Pretzel Crisps(R).