Mustard-Covered Pretzels

Mustard-Covered Pretzels
1/2 c prepared mustard
1 1/2 T honey
3 t apple cider vinegar
1 t dry mustard
6 c small pretzels

1. Preheat the oven to 400* and spray a large baking pan with nonstick spray coating.
2. In a small bowl, stir together the prepared mustard, honey, vinegar, and dry mustard; add the pretzels, stirring to coat.
3. Spread out the pretzels so that they are in 1 or 2 layers on the pan.
4. Bake for 8 to 10 minutes, stirring once, until the pretzels begin to brown.
5. Cool in the pan or on a wire rack until they begin to crisp.
The pretzels will keep at room temperature for 1 to 2 weeks.

Becky's Cinnamon Rolls

I grew up eating these every Christmas morning. Merry Christmas!

Becky's Cinnamon Rolls
1/4 c butter, melted
3 T cinnamon
1 1/2 c brown sugar

1. Follow my roll recipe, when you get to step #6, roll out the dough until it is about 1/4" thick.
2. Spread butter over dough, making sure not to go all the way to the edges.
3. Combine cinnamon and brown sugar, sprinkle generously over butter.
4. Starting at one end, roll the dough up on itself; when you get to the other end, pinch the dough together to make a seal.
5. Cut the dough into cinnamon rolls of desired size* (I shoot for about 1"- 1 1/2"); place on greased baking sheet and continue recipe from step #7.
6. Frost as desired.
*An awesome trick that my mom uses for cutting cinnamon rolls is to use floss - lay it under the log of dough, cross over the top where you want to cut, and pull. Easy Peasy.

Mint Chocolate Brownies

Mint Chocolate Brownies
Chocolate Mix-
1 stick of butter
1 c water
1/2 c shortening
4 T unsweetened cocoa
Cake Mix-
2 eggs
2 c sugar
1 t cinnamon
1 t baking soda
1 t vanilla
1/2 c buttermilk*
2 c flour
Mint Mix-
1 - 12 oz. bag mint chips
1/3 c milk
Frosting-
1 stick of butter
4 T unsweetened cocoa
6 T milk
1 t vanilla
3-4 c powdered sugar

1. Preheat oven to 400*.
2. Place Chocolate Mix in a small sauce pan, on low, until melted and well mixed. Take off heat and set aside.
3. Mix Cake Mix in a large bowl. Add Chocolate Mix.
4. Grease and flour a cookie sheet (with 1/2" sides). Pour batter on cookie sheet, spread evenly, and bake for 22-25 minutes until it passes toothpick test.
5. Let cake cool for at least 10-15 minutes.
6. Melt Mint Mix in microwave, stirring every 20 seconds until fully melted and smooth; spread over brownies. At this point, I like to put the brownies in the freezer to cool the mint while I make the frosting.
7. Frosting: Melt butter, cocoa, and milk in a small sauce pan, on low. Take off heat, add vanilla and powdered sugar until desired consistency. Mix well; spread over brownies.

*To make "buttermilk", combine .5 c. milk with 1 T. vinegar. Mix well and let sit a few minutes before adding to recipe.

Chocolate-Peanut Explosions

Chocolate-Peanut Explosions
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 cup milk
1 tsp. vanilla
2 cups flour
3/4 cup semi-sweet chocolate chips
3/4 cup honey-roasted peanuts
8-10 coarsely chopped Reeses (too make it easier, freeze them for about an hour before chopping)

1. Preheat oven to 350*.
2. In a large bowl, mix butter and peanut butter with a mixer on medium-high speed for 30 seconds.
3. Add the sugars, baking soda, and salt; beat until combined.
4. Beat in egg, milk, and vanilla until combined.
5. Mix in flour; stir in chocolate chips, peanuts, and Reeses.
6. Space evenly on an ungreased cookie sheet; bake for about 10 minutes or until lightly browned.