f you prefer), crumble the pretzel crunch clusters to half their
ooking spray.
Prepare brownie batter according to package instructions. Ingredients
Stir pretzel crumbs, bacon bits, cheese, parsley,
ixture, and then dredge in pretzel crumbs.
Place coated chicken
se you favorite yellow cake batter recipe or a box mix and
op of 40 pretzel twists. Top with another pretzel twist and press
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
Position knife blade in food processor bowl; add pretzels and next 3 ingredients.
Process until pretzels resemble fine crumbs. Place in a large, heavy-duty, Zip-top plastic bag; set aside. Combine flour and next 4 ingredients in a medium bowl.
Stir in beer and egg.
Dip chicken pieces, one at a time, in batter; place in bag of pretzel mixture, shaking to coat.
Place on a lightly greased baking sheet.
Bake at 350\u00b0 for 1 hour or until done. Yield:
4 servings.
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.
LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
A recipe that is not shared with others
lowly to make a smooth batter, a consistency that of Dosa
Cut cheese into 16 cubes. Let stand at room temperature 10 to 15 minute or until cheese is at room temperature.
Insert a thin pretzel stick into each cube.
Serve with Honey Dijon Mustard or your child's favorite dressing.
Cut onion, Bell Pepper and Jalapeno into long strips about 1/8 to 1/4 inch wide and dip in your batter recipe and deep fry until golden brown.
In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool.
Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
Shred chicken and coat with hot sauce.
Top Pretzel Crisps(R) with chicken, celery, carrot and blue cheese.
easuring cup. Quickly dip each pretzel halfway into caramel. Allow excess
In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
Stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Dip about 3/4 of one pretzel in butterscotch mixture.
Shake off excess.
Place on wire rack.
Sprinkle lightly with sesame seeds.
Repeat with remaining pretzels.
If mixture thickens, microwave on medium high power at 10-20 second intervals.
Stir until smooth.
Refrigerate for 20 minutes or until set.
Store in airtight container.
br>Pour half of the batter in the pan.
Place
o that you have 32 pretzel bites.
Pre-heat your