Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
Mix first four ingredients together in a bowl.
Pour mixture over pretzels in roaster.
Stir.
Heat in oven at 225\u00b0 for 10 minutes.
Stir and heat for another 10 minutes.
You can substitute oyster crackers for pretzels.
Mix oil, lemon pepper, dill weed, garlic pepper, and Hidden Valley Ranch Dressing in a small mixing bowl.
Mix with pretzels in a large bowl.
Stir well, cover and let stand 24 hours.
Stir well.
For the pretzel dough, place the
alf power or defrost setting for 1 minute. Stir throughly. Continue
ith the an electric mixer for 5 mins until creamy. Stir
Combine the chocolate chips, honey/maple syrup, and peanut butter in a microwave safe dish. Microwave on high for one minute, remove and stir to mix. If the mixture is not fully combined, microwave for 30 seconds and stire again. Repeat until the ingredients are fully combined.
While microwaving lay the wax paper on a counter top. When the fudge is combined, coat the pretzels in it. Then lay them on the wax paper to cool.
Pour melted butter over chocolate chips and microwave on high for two minutes. Stir until chocolate is creamy.
Dip pretzels in chocolate and coat well. Drain excess chocolate off of pretzels and place on a piece of wax paper.
Cool until chocolate hardens. Store in airtight container.
ise in a warm place for 40 mins.
Preheat the
Place sugar, salt, and pretzel bits in a heavy pan. Cook over high heat, stirring constantly.
Coat the preztel bits with browning sugar.
Once all the sugar has begun to caramelize, lower the heat to medium. Add butter in small pieces, and throw in the dash of vanilla.
Stir for a few minutes until butter is absorbed and pretzels are coated. Spread on a lined or greased cookie sheet to cool.
Mix together first three ingredients for the bottom layer. Place in
Mix all ingredients together, except pretzels.
Spread pretzels on cookie sheet evenly; break into small pieces.
Pour mixture over pretzels; stir until all are \"wet.\"
Put in oven at 300\u00b0 for 10 minutes.
Take out and stir around; if pretzels are still wet,\" put in for another 5 to 10 minutes.
Take out and let cool for full flavor.
For more spice, add more garlic powder.
br>Open the bags of pretzels and remove all the unbroken
Mix first 5 ingredients until well blended.
Place broken pretzels or small pretzels in a gallon size ziplock bag.
Pour oil/dressing mix over pretzels, seal bag and shake until pretzels are very well coated.
Pour coated pretzels onto foil lined baking sheet.
Bake at 250 degrees for 30 minutes (if using sour dough pretzels) or 20 minutes (for regular small pretzel twists), stirring every 10 minutes.
Allow to cool, store in ziplock bag.
Enjoy!
ough hook. Let sit for 5 minutes until bubbly.
Preheat oven to 325\u00b0F Line two large baking sheets with foil.
Combine all ingredients except pretzels in a small saucepan; heat over medium heat just until melted, stirring to combine.
Combine mustard mixture and pretzels in a very large bowl, working in batches if necessary. Toss to coat evenly. Transfer pretzels to prepared baking sheets; arrange in an even layer.
Bake until golden, about 30 minutes, tossing occasionally. Cool completely and serve. Store in sealed jars or bags.
o 200 degrees.
Place pretzels in a large roasting pan
Mix melted margarine with sugar, then combine with the pretzels; coat pretzels well.
Place pretzels in a 9 x 13-inch pan and bake at 375\u00b0 for 5 minutes.
Cool well.
In a large bowl, combine Cool Whip, 3/4 cup sugar and cream cheese together.
Mix until smooth and spread over cooled pretzels.
Now combine Jell-O with hot water and mix until Jell-O is dissolved.
Add the strawberries and chill until Jell-O starts to thicken, then pour over cream cheese mixture and chill for 2 hours before serving.
oasting pan add the pretzels, and spread the pretzels out evenly in
heet with parchment paper.
PRETZELS:
Combine warm water and