Preheat oven 275\u00b0F. Line a baking tray with parchment paper.
Combine peanuts, sunflower seeds, pumpkin seeds, soy sauce and five-spice powder. Spread evenly on prepared tray. Bake, stirring occasionally, for 20 mins, or until roasted. Let cool on tray for 10 mins.
Meanwhile, place tea bags in a teapot. Cover with boiling water and set aside to steep for 2-3 mins. Place orange slices in teacups and pour hot tea over top.
Mix nut mixture with mini pretzels. Serve with tea.
In small bowl, add Lawry's seasoned salt and Worcestershire sauce to melted margarine; mix well.
Pour Chex cereals, nuts and pretzels into large resealable plastic bag.
Pour margarine mixture over cereal mixture inside bag.
Seal top securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
Spread on absorbent paper to cool. Store in resealable plastic bag or airtight container.
Makes 9 cups.
Place the pretzels in a large bowl, set aside.\tIn a microwave safe bowl mix the rest of the ingredients except the baking soda. Microwave for 2 minutes, stirring after 1 minute. Remove from microwave and add the baking soda.
Pour over pretzels, stir to coat well.
Spread pretzels out on sprayed wax paper to cool.
Store in an airtight container.
Easy and delicious snack!
Stir together first 4 ingredients and microwave 2 minutes on High.
Stir into oil mixture and mix well the Hidden Valley Ranch powder.
Pour over pretzels evenly and stir occasionally for 1 hour so pretzels will be seasoned.
Put into container and cover.
In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.
Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.
Preheat oven to 275 degrees F (135 degrees C).
In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.
In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.
Bake in the preheated oven 30 minutes, or until crisp and lightly browned.
Mix ranch dressing mix, salt, cayenne pepper and oil in large zip lock bag.
Add pretzels and mix well.
Bake at 200 degrees for 2 hours, turning pretzels every 30 minutes.
Line cookie sheets with waxed paper.
Break chocolate in pieces into a small narrow saucepan.
Stir constantly over very low heat until melted.
Holding pretzels with tweezers or small tongs, dip one at a time into white chocolate.
Place pretzels on lined cookie sheets.
Refrigerate 30 minutes or until completely set.
Preheat oven to 250 degrees F (120 degrees C).
Stir the popcorn oil, ranch dressing mix, dill weed, garlic powder, lemon pepper, and cayenne pepper in a large bowl; add the pretzels and fish crackers and stir to coat evenly. Spread the mixture onto two jelly roll pans.
Bake in the preheated oven, stirring once, until lightly toasted, 15 to 20 minutes. Transfer mixture to a flat surface lined with waxed paper to cool.
Melt almond bark in double boiler.
Dip pretzels into bark, coating completely.
Place on waxed paper to dry.
Makes 5 pints.
Line cookie sheet with pretzels. Set Hershey's Kiss on top of each pretzel. Bake at 200\u00b0 in oven for 3 to 5 minutes, until Kiss is soft enough to put M&M on top of. Cool in freezer 1 to 2 minutes.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
late.
Place the crushed pretzels on a third plate.
ork or dipping spoon, place pretzels into completely melted chocolate. Roll
Sprinkle with marshmallows, nuts, and pretzels and chill the cake for
oasting pan add the pretzels, and spread the pretzels out evenly in
Line a 24-cup mini muffin pan with paper liners.<
Drop by tablespoonfuls into greased mini muffin pans.
Bake 10
Preheat oven to 350 degrees F (175 degrees C).
Mix pretzels, butter, and confectioners' sugar together in a resealable plastic bag; shake until pretzels are coated. Spread coated pretzels onto a baking sheet.
Bake in the preheated oven sugar is dissolved onto the pretzels, about 5 minutes.
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to