Classic Chex Mix

Classic Chex Mix
3 c corn Chex
3 c wheat Chex
3 c rice Chex
2 c pretzel sticks
2 c mixed nuts
1/2 c butter
3 T Worcestershire sauce
6-12 dashes Tabasco sauce
3-5 cloves garlic, minced
1 t seasoned salt
1/4 t onion powder

1. Preheat oven to 250* and line two baking sheets with foil.
2. In a large bowl, mix cereal, pretzels, and nuts.
3. In a small bowl, mix remaining ingredients and microwave until butter is melted; stir together and toss with cereal mixture.
4. Transfer mix to baking sheet and bake for 75 minutes, stirring every 15 minutes.

Chocolate-Covered Pretzels

Chocolate-Covered Pretzels
12 oz almond bark
2 T shortening
pretzels (I used rods, but you can use any shape/size)
toppings like sprinkles or nuts (opt)

1. Line a baking sheet (or two or three, depending on how many pretzels you're making) with parchment paper.
2. Place almond bark and shortening in a microwave-safe bowl and microwave in 30-second intervals, stirring every 30 seconds, until melted and smooth.
3. Dip pretzels in melted chocolate, making sure to coat evenly, and lay on baking sheet(s). If using sprinkles, do so immediately.
4. Allow to cool completely before transferring.

Soft Pretzels

Soft Pretzels
1 1/2 c warm water
2 T brown sugar
2 t yeast
3 T vegetable or canola oil, plus more for greasing
2 t salt
4-5 c flour
8 c water
1/2 c baking soda
1 egg
1 T cold water
coarse salt
1/4 c butter, melted

1. In a stand mixer bowl, combine warm water, brown sugar, and yeast; cover with a towel and let stand until bubbles form, about 5-10 minutes.

2. Add oil and salt, and, using the dough hook, add the first four cups of flour a cup at a time; knead dough at medium speed until it is smooth and pulls away from the side of the bowl, about 4 minutes. If it is still sticky, add more flour.

3. Spread some oil on the dough and bowl, turn to coat. Cover with a towel and place in a warm spot for an hour, or until doubled in size.

4. Preheat oven to 425*, line a baking sheet with parchment paper, and divide the dough into 8 equal pieces.
5. In a large pot, bring water and baking soda to boil.
6. Roll each piece of dough into a long rope and twist into a pretzel; pinch the ends in to the pretzel.
7. Boil the pretzels, two at a time, in the water for about 45 seconds; drain with a slotted spoon and place on the baking sheet.
8. Once all of the pretzels have been boiled, beat together egg and cold water; brush over pretzels. Generously sprinkle with salt.
9. Bake for 15-20 minutes, until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

Chocolate Peanut Butter Pretzel Cookies

Chocolate Peanut Butter Pretzel Cookies
1/2 c butter, room temperature
1/2 c brown sugar
1/3 c sugar
1 egg
1 t vanilla
1 1/2 c flour
1/2 t salt, plus more to sprinkle
1/4 t baking soda
1 c chocolate chips
1/2 c peanut butter chips
1/2 c broken pretzel pieces

1. In a large bowl, beat together butter and sugars; add egg and vanilla.
2. In a medium bowl, sift together flour, salt, and baking soda; slowly mix dry ingredients into wet ingredients until just incorporated.
3. Stir in remaining ingredients; cover and refrigerate for an hour.
4. Preheat oven to 350* and line two baking sheets with parchment paper.
5. Spoon out dough and sprinkle with a little bit of salt; bake for 10-12 minutes, until golden brown.
Cool on wire rack before serving.

Pretzel Turtles

Pretzel Turtles
1 bag mini pretzels
1 bag Rolos

1.Preheat oven to 400*.
2. Line a cookie sheet with foil; sandwich Rolos between two pretzels and space evenly on foil.
3.Bake for 3 minutes; gently press down on top pretzel to smash melted Rolo.
Let cool before serving.

Strawberry Pretzel Jello

Strawberry Pretzel Jello
2 c crushed pretzels
3/4 c butter, melted
1/4 c brown sugar
1- 8 oz block [light or fat-free] cream cheese
1 c sugar
1- 9 oz tub [light] whipped cream
2 c water
2- 3 oz boxes strawberry jello
1- 16 oz pkg frozen [no sugar added] strawberries

1. Preheat oven to 350*.
2. Combine pretzels, butter, and brown sugar; press into a 9x13 pan and bake for 5 minutes. Cool to room temperature.
3. Blend cream cheese and sugar; fold in whipped cream. Spread over pretzel crust and set aside in refrigerator.
4. In a medium-sized pot, boil water; dissolve jello and then stir in frozen strawberries.
5. Chill jello in fridge until partially set, about 10 minutes; spread over cream cheese layer.
6. Chill until set, about an hour. Serve.
Store in the refrigerator.

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.

Chocolate Fondue

Chocolate Fondue
1.5 c chocolate chips
.5 c heavy cream (or half and half)
2 tsp vanilla

1a. Place chocolate chips in little dipper slow cooker. Pour cream and vanilla over chips, cover, and let sit for about an hour. Do not stir during that hour - it will be ok. :)

1b. Place all ingredients in microwave-safe bowl; heat in microwave, stirring every 30 seconds, until chocolate is completely melted.

Serve with marshmallows, bananas, apples, pretzels, etc.