f you prefer), crumble the pretzel crunch clusters to half their
ixture, and then dredge in pretzel crumbs.
Place coated chicken
f large bowl. Sprinkle with seasoned flour.
Repeat layers until
op of 40 pretzel twists. Top with another pretzel twist and press
ne hour.
Form into pretzel shapes, sticks or rolls.
Stir oil, dressing, garlic powder and seasoned salt.
Pour over broken pretzels.
Let this all soak together about 1 hour, stirring occasionally, so each pretzel is well coated.
Spread on cookie sheets.
Bake at 350\u00b0 for 5 minutes.
Stir the pretzels on the cookie sheet.
Turn the heat down to 325\u00b0 and bake 5 minutes more.
Take out of the oven and stir well.
Let the pretzels cool well.
Store in airtight containers or bags.
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
lour and 1/2 cup Recipe #453973 (one batch without added
nd form into shape of pretzel. Once all dough has been
Dissolve yeast in warm water and transfer to a mixing bowl. Add salt, sugar and gradual amounts of flour to form dough.
Knead dough until smooth.
Cut into small pieces, roll into ropes. Twist ropes into pretzel shapes and place on lightly greased cookie sheets.
Brush pretzels with a beaten egg and sprinkle coarse salt on top.
Bake in 425\u00b0 oven for 12 to 15 minutes.
lour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage
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.
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.
In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.
ip the cut onion into seasoned flour, shaking afterward to remove