Crush pretzel nuggets; do not overly crush, keep them in small chunks.
Mix pretzels and butter together; pat in bottom of a 9x13 inch pan.
Bake at 400 degrees for 10 minutes; let cool.
Wrap a caramel around each pretzel nugget, pinching the ends to
Place pretzels in a microwave safe bowl.
In a small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to coat. Microwave, uncovered, on high for 2 minutes; stir.
Microwave 3-4 minutes longer, stirring after each minute or until oil is absorbed.
Cool to room temperature.
In a large plastic
bag
combine
the
cheese crackers, oyster crackers, pretzel nuggets,\tsalad dressing mix and dill weed. Close the top of the
bag and shake until everything is mixed together well.
Heat oven to 375\u00b0F Pulse pretzels in a food processor until nuggets become coarse crumbs.
Whisk mustard, milk and salt in a bowl.
Line a large baking sheet with parchment paper.
Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl.
Coat chicken with crumbs and place on baking sheet.
Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.
f you prefer), crumble the pretzel crunch clusters to half their
Wheat Chex, Cheerios, pretzel twists, pretzel sticks, and pretzel bits; set aside.
xample.
Shape mixture into nuggets or fun shapes such as
For the nuggets:
In a large bowl,
Place cheese nuggets in a pan and put in freezer for at least one hour.
Mix bisquick,paprika, garlic powder, milk and egg until smooth.
Dip cheese into batter,covering cheese completely.
Fry in 2 inches of oil heated to 375 degrees in a frying pan or in an electric skillet.
Fry about 1-2 minutes, turning once, until golden brown.
Drain on paper towels.
Let stand 3 minutes before serving.
Serve with marinara sauce.(recipe #153093).
ixture, and then dredge in pretzel crumbs.
Place coated chicken
op of 40 pretzel twists. Top with another pretzel twist and press
hips.
Place the chicken nuggets on a baking sheet and
Preheat oven to 400\u00b0.
Combine soup mix with breadcrumbs.
Dip chicken in soup mixture, coating well.
Place in lightly greased large shallow baking pan; drizzle with butter.
Bake, turning once, for 10 minutes, or until tender.
Makes about 2 dozen nuggets.
To make Dino Nuggets:
In a large bowl,
For the Chicken Nuggets:
In a bowl, add the egg, garlic powder, black pepper, flour, and champagne; whisk thoroughly.
Season cubes of chicken with herbed salt.
Coat the chicken nuggets in the champagne batter.
Cook the nuggets in hot oil, drain/cool.
Place the nuggets in a serving container i.e. little tin buckets.
Garnish with parsley.
For the Aioli Sauce:
Combine, in a small bowl, champagne vinegar, garlic, cayenne pepper, and egg yolk.
Whisk in the olive oil.
Add salt and whisk more.
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.
eady, place a handful of nuggets into the oil (do not
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.
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