f you prefer), crumble the pretzel crunch clusters to half their
nto 40 balls. Place a ball on top of 40 pretzel twists
urns green.
Dip soft pretzel in chocolate and let rest
aking sheets and flatten dough balls slightly. Place into the oven
ough and roll them into balls. They won't actually stay
ixture, and then dredge in pretzel crumbs.
Place coated chicken
utter mixture into 1-inch balls. Place balls on the prepared baking
he mixture into roughly 20 balls (1 tsp each). Place on
In bowl combine cream cheese, gorgonzola, celery, parsley, onion, chives, and seasonings. Mix until well blended. Taste and adjust seasonings. Chill 1-2 hours.
Form cheese mixture into 3/4 inch balls and gently roll in nuts to cover completely. Place in single layer. Cover and refrigerate for at least one hour or up to two days.
To serve arrange balls attractively on a serving plate. Insert single pretzel stick into each ball. Garnish with watercress.
Beat cream cheese and milk in a small bowl until smooth. Add cheese and green onions. Mix well. Cover and chill 1 hr. Shape into 1 inch balls. Place pretzel stick in them and serve.
Finely chop beef and mix together with cream cheese, horseradish and parsley.
Form into bite size balls and roll in Parmesan cheese.
Chill.
Just before serving, spear each ball with a pretzel stick.
Serves 8.
Combine first 4 ingredients.
Cover and chill 1 hour.
Shape into 1-inch balls and roll in pecans.
Cover and chill.
To serve, place a pretzel in each ball.
Combine cream cheese, Cheddar cheese, shredded carrot and chopped nuts.
Cover and chill 1 hour.
Shape into 1-inch balls and roll in pecans.
Cover and chill.
To serve, place pretzel into each.
Yields 2 dozen.
In small bowl, combine cheese, ham, horseradish, mustard and hot pepper sauce.
Mix well. Shape into 48 (3/4-inch) balls.
Roll in chopped nuts.
Cover and refrigerate several hours.
To serve, insert 1 pretzel stick into each cheese ball.
Combine cream cheese, Cheddar cheese, carrot and honey. Chill 1 hour. Shape mixture into 1-inch balls. Roll in chopped pecans. Cover and chill up to 24 hours. Just before serving, insert pretzel stick into each ball.
Blend softened cheese, salad dressing, Worcestershire sauce, onion and olives.
Shape into balls.
Roll in dried beef.
Chill. Insert pretzel sticks in each ball just before serving.
an try pulling the dough balls inside out and pinching the
Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar.
Sandwich each peanut butter ball between 2 pretzels.
Leave in freezer for 30 minutes.
Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate.
Return to freezer for 1 hour. Keep refrigerated until served.
Combine first 4 ingredients; cover and chill for 1 hour.
Shape mixture into 24, 1-inch balls; rolling in chopped pecans.
Cover and chill up to 24 hours.
Remove from refigetator for a couple of minutes to soften and, just before serving, carefully insert a pretzel stick into each ball.
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.