Cheesy Pretzel Dippers Food

CHEESY PRETZEL DIPPERS

Steps:

• Cut 1 pkg. (8 oz.) KRAFT Medium Cheddar Cheese into 16 cubes. Let stand at room temperature 10 to 15 min. or until cheese is at room temperature.
• Insert a thin pretzel stick into each cube.
• Serve as dippers with GREY POUPON Honey Dijon Mustard.

CHEESY PRETZEL DUMPLINGS

Steps:

• Position an oven rack to the top third position and preheat to 450 degrees F. Coat a baking sheet with nonstick cooking spray.
• Press and stretch the dough into an 11-by-16-inch rectangle. Cut the rectangle into twenty-four 2 1/2-inch squares.
• Put a piece of cheese in the center of a square. Pinch two opposing corners of the dough together over the cheese. Do the same with the other two corners to create a bundle. Pinch the folded sides together to secure the cheese. Repeat with the remaining dough and cheese.
• Heat 6 cups water in a medium saucepan and over high heat. Whisk in the baking soda and bring to a boil. Working in batches, boil the dumplings 30 seconds. Transfer them to the prepared baking sheet seam-side up and quickly sprinkle with salt.
• Bake the dumplings, rotating halfway through, until dark brown, about 10 minutes. Serve with spicy mustard.

CHEESY CHICKEN DIPPERS

Steps:

• Preheat oven to 190°C.
• Line a large baking tray with baking parchment.
• Place bread in a blender or food processor and blend to make fine breadcrumbs.
• Mix the breadcrumbs with the grated cheese and tip onto a large plate.
• Place the egg white and flour in 2 separate shallow bowls.
• Dip the chicken pieces in the flour first to lightly dust then dip into the egg whites and finally into the cheesy breadcrumbs, turning to evenly coat.
• Place on prepared baking tray.
• Bake for 25-30 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear when pierced with a sharp knife.
• Serve the chicken dippers with tomato sauce or mayonnaise.

CHEESY PRETZEL DIPPERS (LUNCH BOX SURPRISE)

Steps:

• 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.

BEER CHEESE AND SOFT PRETZEL BITES

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.