For Egg Rolls:
Preheat oven
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Heat oven to 250\u00b0.
Break pretzels into pieces.
Place in oven on cookie sheet for 20 minutes.
While pretzels are baking, mix dressing, oil and dill weed.
Remove pretzels and place into plastic bowl with lid; pour (well mixed) oil over pretzels, mix and shake.
Place pretzels back on cookie sheet and bake 20 more minutes.
Keep stored in plastic bowl.
Break or smash pretzels into bite sized pieces.
Pour pretzels into baking pans.
(You will probably need 2 rectangular cake pans, foil will do) Mix all other ingredients together and pour over pretzels.
Stir to make sure they are completely coated.
Leave sit for about an hour allowing flavors to soak in and then preheat oven to 350 degrees.
Bake for about 20 minutes, stirring once or twice.
Allow to cool and store in air tight containers.
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, dressing mix and vegetable oil.
Place pretzels in a large, sealable plastic bag (or I use a large bowl with a fitted lid). Pour mixture into bag. Shake well. Allow pretzels to marinate in mixture 2 hours before serving. Shake occasionally to maintain coating. (If you want, you can spread pretzels on a cookie sheet and bake them at 250 degrees for 20-30 minutes.).
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.
Break up pretzels; put in bowl.
Mix together remaining ingredients;
pour over
pretzels.\tMix
well.
Place pretzels on cookie sheet.
Bake for 1 hour at 200\u00b0.
Stir occasionally.
Place pretzels on large cookie sheet and bake for 5 minutes. In a bowl combine oil, garlic powder, dill weed and dressing. Toss warm pretzels into mixture and stir well.
Place back onto cookie sheet and bake for additional 5 minutes.
Cool and serve.
Pour pretzels into a 9x13 pan.
Mix together the oil, dressing mix, cayenne and garlic powder.
Pour the mixture over the pretzels and mix to coat.
Bake at 225 for 2 hours, mixing every 30 minutes to evenly coat pretzels.
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.
Break pretzels into bite size pieces.
Mix package of dressing with oil and pour over pretzels.
Bake in roasting pan for 1/2 hour at 250\u00b0.
Combine all ingredients, but pretzels; pour over pretzels. Stir to coat.
Place in oven at 250\u00b0 for about 20 minutes.
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.
Mix together all ingredients.
Break pretzels and place on cookie sheet.
Pour sauce over pretzels.
Bake at 300\u00b0 for 30 minutes.
Stir every 10 minutes.
Heat ingredients, except pretzels; pour over pretzels.
Bake at 200\u00b0 for 20 to 25 minutes.
Break 1 bag unsalted large pretzels (use frustration technique!).
Add to Tupperware bowl and shake to coat pretzels. Bake in 250\u00b0 oven for 15 to 20 minutes, turning once.
Mix dry Ranch dressing into a 2 cup holder with popcorn oil. Mix well. Pour over hard pretzels in a tight seal container. Put in pan and turn over several times to get mixture on pretzels and serve. Drop bag of pretzels on floor to break them.
Pour pretzels into a 2 gallon re-sealable baggie.
Mix the first 5 ingredients and pour over pretzels.
Shake and coat; stand for 12 hours, stirring occasionally.
Bake at 350 degrees for 15-20 minutes.
Combine ingredients and pour over pretzels.
Stir to coat. Pour into a 15 x 10 baking pan.
Bake at 200\u00b0 for 1 hour, stirring every 15 minutes.