erve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's
ood processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon
Pour mixture of oil, dressing, seasoning and dill weed over pretzel pieces; stir.
Place pretzels on flat cookie sheet; bake at 350\u00b0 for 15 minutes.
Stir once during baking time.
Mix all ingredients except pretzels.
Place pretzel pieces onto a cookie sheet; sprinkle combined seasoning over them.
Bake at 300\u00b0 for 10 minutes.
Toss and bake for another 10 minutes.
Marinate pretzel pieces in all ingredients at least 4 hours. Stir often.
Spread on cookie sheet and bake at 350\u00b0 for 10 minutes.
Break pretzels into bite size pieces.
Then place pretzels in a large mixing bowl minus any crumbs which will soak up the dressing. Mix ingredients in a separate bowl and pour over the pretzels.
Mix pretzels and ingredients well.
After mixing, put pretzels in a pan, approximately 11 x 9 1/2-inch.
Put in preheated oven at 350\u00b0 for 5 minutes.
Then take out.
Pour back into mixing bowl and mix well again.
Then place pretzels back in oven 5 more minutes. Remove and drain on paper towel.
Place pretzel pieces on a baking sheet.
Top with one Rollo candy.
Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
Remove from oven and place a pecan piece on top.
Let cool and harden.
mooth.).
Stir in the pretzel pieces and peanuts. (Stir well with
Melt chocolate until creamy in double boiler.
While chocolate is warm, mix in pretzel pieces and peanuts (easy).
Spread thin on cookie sheet.
When cool, break in pieces.
Melt broken pieces of chocolate in microwave (approximately 30 seconds on High).
Stir chocolate until smooth.
Add pretzel pieces and peanuts.
Stir.
Spread very thin onto pieces of aluminum foil. Place in fridge until hard (approximately 1 hour). Break up pieces and enjoy.
late, I used buttermilk ranch for this recipe.
dip raw chop
Cut celery stalks in half, crosswise.
Fill each with cheese. Add 2 pretzel wings on each side.
Use pretzel pieces for antennae and raisins for decorating body.
Melt oleo in13 x 9-inch cake pan.
Mix with onion soup.
Add pretzel pieces and stir.
Bake 1 hour at 250\u00b0; stir frequently. Cool and eat.
Drain\tpotatoes.
Crumble
bacon
in
potatoes;
slice onions, add.
Salt\tand pepper to taste.
Add chives to taste. Mix with Ranch dressing, original recipe.
(Mix dressing first and chill while potatoes cook.)
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.
f you prefer), crumble the pretzel crunch clusters to half their
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.
Put ranch dressing into medium sized bowl.<
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.
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.