Soft Pretzels

4 c. Flour

1 1/2 c. Warm water

1T sugar

2 tsp. Salt

2-1/2 tsp. Baking soda

4 T melted butter

2-1/2 tsp yeast

Allow to rise/divide into 6  

Form into pretzel shapes 

Water:

2.5 quarts water

2/3 c. Baking soda

Dunk pretzels in boiling water for 20 secs

Place on parchment paper lined cookie sheet

Egg wash and salt

Bake 450°   

6 mins

Take out and resalt

Another 6 mins

Candied Pecans

32 oz bag of pecans

1 cup white sugar

1 cup brown sugar

2 egg whites, beaten until frothy 

1 T cinnamon

1 tsp salt

Pour the pecans into a large bowl.

Pour the beaten egg whites over the pecans and stir to make sure everything

is coated.

Top with both sugars, the cinnamon, and salt. Stir really well to evenly distribute everything.

Spread pecans on a large parchment paper lined baking sheet, and bake at 300° for 20 minutes.

After 20 minutes, remove the pecans from the oven. Stir them and flip them with a spatula. Put them back in the oven for 20 more minutes.

 

Watch them at the end so they don’t burn.

Crispy Onion Rings

2 large onions, sliced into rings

2 c milk 

2 c flour

1 T Worcestershire sauce

1 T salt pepper garlic Kinder's 

1 T paprika

1 T baking powder

Whisk together batter ingredients. Heat oil in a pan. Dip onion ring into batter & place carefully into the hot oil. Flip over halfway & cook till golden brown.

Remove from oil & place on paper towel.

Enjoy!

Beaver Nuggets

1 cup butter

1 ¼ cups brown sugar

⅔ cup light corn syrup

1 tsp baking soda

8 oz puff corn (like Old Dutch puff corn, for best crispiness)

In a two-quart kettle, combine butter, brown sugar & corn syrup.

Cook this mixture over medium heat, stirring constantly until it reaches a boil.

Once boiling, stop stirring and reduce the heat slightly.

Let the mixture boil for 3 minutes without stirring to develop a rich caramel consistency.

Turn off the heat and quickly stir baking soda into the caramel mixture.

This will cause the mixture to bubble up, so be sure to stir well until fully combined.

Pour an 8-ounce bag of puff corn into a large roasting pan or a stainless steel bowl that is safe for use in the oven.

Pour the caramel sauce over the puff corn and stir thoroughly to ensure each piece is well-coated with the sauce.

Preheat your oven to 250°.

Place the caramel-coated puff corn in the preheated oven and bake for 45 minutes, stirring every 10 to 15 minutes.

After baking, remove the caramel puff corn from the oven and spread it out on two large sheet pans lined with wax paper.

Allow it to cool completely, which will also help the caramel set.

Once cooled, break apart any large clusters and store the caramel puff corn in an airtight container at room temperature.

Enjoy your delicious treat!

Pigs In A Blanket

1 tube refrigerated pizza dough, thin crust

14 oz cocktail sausages

2 T butter, melted

¼ tsp garlic powder

½ cup BBQ sauce, or dip of choice

Preheat the oven to 400⁰. Prepare springform pan, by placing an oven proof bowl in the middle of the pan and generously spraying the pan and outside of the bowl with nonstick spray. 

On a lightly floured surface unroll tube of pizza dough. Using a knife or pizza cutter, cut into 35-38 rectangles {depending on how many sausages are in your 14 oz package}. Combine melted butter and garlic powder, spread generously onto each rectangle using a pastry brush.

Wrap each cocktail sausage into a piece of dough. Once all of the sausages have been wrapped, begin to place them vertically into the prepared pan. You want them to be snug but not super tight. 

Bake for 35-40 minutes. Remove from the oven, allow to cool for about 5 minutes. Remove the outside ring of the springform pan, fill the bowl with your dip of choice.

Serve your pigs in a blanket wreath and enjoy!

The Perfect Rice Crispy Treats

⅓ C butter

2 10 oz bags mini marshmallows, divided

1 tsp vanilla

8 C Rice Crispy cereal

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 9×13 pan. Once cooled, cut and enjoy!

Yummy Granola

8 C old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

3 C nuts and/or seeds (sunflower seeds, pepitas, sliced almonds) 

1½ tsp salt 

1 tsp ground cinnamon

1 C melted coconut oil or olive oil

1 C maple syrup or honey

1 C brown sugar

2 tsp vanilla extract

1 ½ C coconut flakes

Preheat oven to 350⁰ & line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds & coconut. Stir to blend.

In a medium bowl add the oil, maple syrup and/or honey, brown sugar, vanilla, salt and cinnamon. Mix well & pour over the oat mixture stirring until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely for at least 45 minutes. Top with the optional dried fruit. Break the granola into pieces with your hands to retain big chunks.

Muddy Buddies

9 C Chex cereal (any variety)

1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. margarine
1 t. vanilla
1 1/2-2 c. powdered sugar

Measure cereal into large bowl. Set aside. In microwavable bowl, melt choc. chips, peanut butter, & margarine for 1 minute. Stir. Microwave 30 seconds longer, if needed. Stir until smooth. Stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Pour 1 c. pwd sugar into gallon size zip bag & half of cereal mixture. Shake well until coated with sugar. Repeat with other half of sugar & cereal. Spread on cookie sheet to cool. Store in airtight container. Yield: 10-11c. snack