Google. PRETZEL BITES – Parmesan or Cinnamon and Sugar with glaze. Do you need a perfect snack for the big game? These Pretzel bites will hit the spot for sure. You can make a combination of Parmesan bites with a Cheese dip or Cinnamon and Sugar bites with a Vanilla glaze for dipping. I’ve finally used up my supply of Rhodes Roll dough . . . until I buy more. It’s quite nice to have on hand when you need it. If you have some hanging around your freezer, you can whip these up in a jiffy. Simple . . . CINNAMON and SUGAR PRETZEL BITES Take a Texas size Rhodes roll that has been thawed.
Roll it out in a four inch rope. Cut in four sections. I got tired of this method. so I simplified even more. Take your roll, and cut horizontally and vertically. You have four pieces. You will need: as well as: Once your bites are all cut, place on a large greased baking sheet. Let rise until double in size. Like this . . . Bring some water to boil in a large pot. Prepare a Baking sheet with a clean towel and Paper towels on top. Like this: Heat your oven to 375 Degrees. like this . . . Homemade Soft Pretzel Bites. Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade.
Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. We made a cheddar cheese sauce to go with the savory pretzels and a vanilla cream cheese frosting for the cinnamon sugar pretzels.
The kids were pros! For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot! Soft Pretzels and Oreo Truffles. On Saturday Doug, Angie, Noah, and Leah came over to watch the University of Utah football game. They won, Go Utes!! We had a great time visiting, cheering, playing with the kiddies, and of course snacking! Josh wanted to make homemade pretzels again, but this time we used Bobby Flay’s recipe. They are similar to the last ones we made, but these have brown sugar and a little more butter.
We really like both recipes, but Josh thinks this one is a tad better. He also perfected his cheese sauce! We also made Oreo Truffles for a sweet treat! Soft Pretzels Adapted from Bobby Flay Queso Poblano Sauce: ½ Tablespoon unsalted butter ½ Tablespoon all-purpose flour ½ cup milk8 ounces Pepper Jack cheese, grated 1 poblano chiles, roasted, seeded and chopped Salt and freshly ground black pepper 3 tablespoons freshly chopped cilantro leaves For the Queso Poblano Sauce: Melt the butter in a medium saucepan over medium heat. Add the salt and flour and mix on low speed until combined. 1. 2. 3. 4. Big Girls Small Kitchen » Quarter-Life Coaching: Sarah & Evan’s Perfect Crab Cakes. MENU: Perfect Mini Crab Cakes with Chipotle Mayo and Corn-Pepper Relish; Lobster Rolls on Brioche; Squash Slivers with Truffle Salt and Lemon; Coronas; Mark Bittman’s Tofu Chocolate Pudding (chili powder omitted) The first meal I ate with Sarah and Evan as an almost-couple was at Spitzer’s Corner, after we’d all been to hear Colson Whitehead read from Sag Harbor at McNally Jackson.
When Evan was down for sharing the mac & cheese with Sarah, me, and Sarah’s friend Casey, Casey and I looked at each other: we knew he was a good egg. Though Phoebe and I would prefer to take full credit for Sarah’s ascent into cooking, we know we can’t. But then again, if we have to share responsibility with anyone, we’re fine with that “anyone” being Evan. The two of them cook together quite often, a habit cemented during a recent trip to Florida and a night spent cooking Middleastern food with one of Evan’s chef-y friends. Coffee table dining–the only way we like to eat **Recipe** Roughly chop the crab meat. Pizza Stuffed Pretzels. I saw these on the Betty Crocker website one day & immediately began drooling! So I set out in the grocery store - without the recipe I might add, forgetful me.... - to gather ingredients and have some fun with dinner! The ingredient line-up.... You can of course use any pizza toppings you want, I went with simplicity for the first try.
{I already have another plan of alredo, chicken and mozzarells stuffed pretzels....} Note: I did cut the pepperoni into smaller strips: Roll the pizza dough out on a lightly floured surface and cut into four equal-ish strips. Then simply add pizza sauce... ...shredded cheese... ...pepperoni... ...and begin to roll. Be sure to pinch the seam shut. Carefully wrap into your pretzel shape... ... and place on your baking sheet. Next mix one egg white with 1 tablespoon italian or pizza seasonings: and brush over the pretzels. Bake at 375 degrees for 15-20 minutes. Enjoy!! Smaller, stuffed pretzels would make great appetizers - or a fun meal for youngsters! Hot Buttered Pretzels. So, of all the things that I have made and blogged about since The Curvy Carrot began (in July!) , these…by far….are my most favorite treats yet. I’m a big sucker for pretzels-at football games, at the airport, from the freezer section of my local grocery store…..I’ll eat them anytime.
I go back and forth over what my favorite topping is: sweet (cinnamon sugar butter)….tangy (a creamy Dijon mustard, perhaps?) ….or savory (a thick, flavorful cheddar cheese sauce…none of that nacho sauce from a can, thank you very much). I’ll admit, I’ve made some other homemade pretzel recipes to put on the blog. I’ve boiled them, baked them, brushed them with different “glazes”, but I never actually post them. I refuse to post anything that I am not completely satisfied with (In terms of taste, that is. So, let me tell you about these pretzels. And I absolutely LOVED the way they turned out. Hot Buttered Pretzels Servings: 8 Ingredients For the dough For the topping Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 11. Authentic Pretzels. Baked Crab Dip Recipe at Epicurious.
Photo by Sheri Giblin yield Makes about 2 cups (480 ml) Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest–panko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too. Skinny Dippers: Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips Preparation 1. 2. Dip Do-Ahead: The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Serving size: 2 tbsp Calories 56; Fat 4.2 g (sat 1.3 g, mono 0.4 g, poly 0.1 g); Protein 3 g; Carb 2 g; Fiber 0 g; Chol 14 mg; Iron 0.2 mg; Sodium 121 mg; Calc 18 mg Nutritional analysis provided by Skinny Dips From Skinny Dips by Diane Morgan.
In Praise of Leftovers | Fear-Not Salmon. I am slightly phobic about cooking fish. For one, I've just taken out a second mortgage to afford it. For another, I've had too many experiences overcooking it. We don't eat it as much as Dr. Oz says we should for both those reasons. This fillet we had for dinner is from Costco, so the whole big thing was only $8.00.
One day at Costco (yes, I have an Executive Membership) I spotted Tom Douglas' salmon rub. Yancey was at Costco today (he's home! So Yancey was at Costco and called me to ask if he could pick up anything else. Fear-Not Salmon Turn oven to 450. For rub: Combine 1/4 c. brown sugar, 2 Tb. fresh or dried thyme, 2 Tb. smoked paprika,and 2 ts. salt. Crab and Avocado Dip on Tortilla Chips. The weather in Los Angeles has been unbelievable the last few weeks and it makes me want to be out by the pool all the time! These crab and avocado dipped tortilla chips, which were inspired by a recipe from the latest Curtis Stone Cookbook “Relaxed Cooking” are the perfect snack or appetizer on a warm day. Curtis’ recipe calls for a few variations that what I used… so this has been slightly adapted for my kitchen. You will need the following: 5 Tips from a Private Chef email series Get my latest recipes + my bonus 5 Tips From a Private Chef email series Gaby 3 Haas avocados3 Limes juiced1/4 cup basil chiffonadeJumbo crab meat use as much or little as you would likesalt and peppertortilla chips You will need 2 bowls for the assembly.
How gorgeous do those look? Our Best Bites: Stuffed Pizza Rolls. We sometimes call this “Inside-Out” pizza too. They’re garlicky, cheesy little pizza dough balls filled with all of the yummy toppings you’d put on a pizza. To eat, just pop one off and dunk it in marinara sauce. Don’t you love finger food? And don’t you love dunking things? I suppose regular pizza is finger food as well, but for some reason this is way more fun. Must be the dunking factor. Hmm…looks like I forgot garlic in this picture. Stuffed Pizza Rolls (I don’t really measure, so you get what you get here!)
1 roll refrigerated pizza dough* (or make your own) marinara/pizza sauce (click here to make your own) 2 T grated Parmesan cheese (sorry, I don’t know how to make that) 1 T olive oil or melted butter 1/2 t garlic powder 1 t dried Italian seasoning mozzerella cheese Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc. *You can use regular pizza dough, or thin crust. Preheat oven to heat specified on pizza dough package. Got a flavor combo in mind?