CHEESY PRETZELS
Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
- Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
- Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
- Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1280 mg
CHEESY SOFT PRETZELS
"Fresh and warm from the oven, these chewy twists are a yummy snack even kids can make," jots field editor Ruth Ann Stelfox of Raymond, Alberta.
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. , Knead on a floured surface for 1 minute; divide in half. Roll each portion into a 12x8-in. rectangle; cut each into 8-in.-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. , Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 71 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 183mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
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.
PRETZEL MONKEY MUFFINS
These individual pretzel monkey muffins are the perfect party appetizer! The key is using non-flaky biscuit dough, so it doesn't fall apart in the baking soda bath. Each muffin is filled with Cheddar and baked until the center is melty and the exterior is chewy and golden brown.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat.
- Meanwhile, separate the biscuits and cut each one into quarters. Lightly flour a work surface and roll each portion of dough until flattened to about 3 inches. Spoon about 1 heaping teaspoon of the Cheddar into the center of each dough piece. Gather each dough piece around the filling and seal into a little ball.
- Working in batches, boil the dough balls, flipping once, until slightly puffed, about 30 seconds. Use a slotted spoon to transfer to the lined baking sheet.
- Beat the egg with 1 tablespoon water in a small bowl. Spray 8 cups of a 12-cup muffin tin with nonstick spray.
- Add 3 balls of dough to the bottom of each sprayed muffin cup. Top each with some of the remaining Cheddar (about 1 heaping teaspoon per muffin cup), then top with a fourth ball of dough, slightly off center. Brush generously with the egg wash and sprinkle with coarse salt.
- Bake until golden brown and puffed, about 15 minutes. Cool slightly before removing from the tin. Serve with honey mustard.
CHEESY SNACK MIX
Provided by Food Network Kitchen
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with foil and set aside. Heat the vegetable oil and 3 popcorn kernels in a large saucepan over medium heat. When the kernels pop, add the remaining popcorn and cover the pan. Cook, shaking the pan frequently, until the popping has almost stopped, 3 to 5 minutes. Remove from the heat and let stand for a few minutes, covered. Uncover and discard any unpopped kernels.
- Transfer the popcorn to a large bowl and add the cereal, sesame sticks and pretzel sandwiches; toss well. Melt the butter in a small saucepan over medium heat; whisk in the garlic powder, mustard powder, sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper. Pour the butter mixture over the snack mix and toss well to coat.
- Spread the snack mix in a single layer on the prepared baking sheet. Bake, gently stirring halfway through, until the popcorn is crisp, 15 to 20 minutes. Let cool. Transfer to a large bowl, add the cheese balls and toss to coat.
EASY PRETZEL SPREAD WITH CHEESE DIP
Provided by Food Network
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower.
- Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes. Whisk until the dip comes together as a smooth sauce.
- Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.
CHEESY PRETZEL DUMPLINGS
Soft pretzels meet dumplings: doughy pretzel pockets have a cheesy center surprise and a sprinkle of that iconic salt. They're perfectly pop-able for Oktoberfest celebrations or game day. No twisting required.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
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 PRETZEL DIPPERS (LUNCH BOX SURPRISE)
For our 5 year olds lunch box for either snack time or lunch for his first year at kindergarten that are reasonably healthy but will bring a smile to his face when he finds them. This recipe would also be good for long car trips.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 5m
Yield 2 Cubes, 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 159.8, Fat 9.7, SaturatedFat 6, Cholesterol 29.8, Sodium 338.9, Carbohydrate 9.9, Fiber 0.4, Sugar 0.5, Protein 8.3
PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE
This is NOT a Jessica Simpson recipe (she merely put it togehter... thanks houseblend for the advice...), but I love Jessica Simpson and trust her taste! It's gotta be easy if she can do it! She showed Rachael Ray (who owns the copyright to the recipe) how to put this dish together on Rachael's new show. Haven't tried it yet, but I'm sure I will in the next couple of weeks or so, then I will revise this description. Enjoy:
Provided by Krystal-Belle
Categories Chicken Breast
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
- Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
- Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
- Crack and beat 2 eggs in a second shallow dish with a splash of water.
- One at a time, coat each chicken breast in the egg and then the ground pretzels.
- Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
- While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
- Cook flour and butter for 1 minute and then whisk in the milk.
- When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
- Season with a little salt and pepper, and remove cheese sauce from the heat.
- Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
- Serve lemon wedges alongside.
EASY CHEESY PRETZEL DIP
I was craving soft pretzels and cheese when I thought this one up. First I tried just melting some American cheese--that didn't work, but after a few trial and errors I came up with this easy cheese dip with simple household ingredients.
Provided by Molly 6
Categories Cheese
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium sauce pan over medium heat melt butter, then add cornstarch.
- Slowly pour in the milk. Stir continually until milk thickens.
- Once it has thickened add salt and American cheese. Continue stirring until cheese has melted.
- Once cheese has melted add mustard to mixture.
- Serve with soft or hard pretzels and enjoy.
Nutrition Facts : Calories 443.1, Fat 34.3, SaturatedFat 21.5, Cholesterol 95.2, Sodium 1179.5, Carbohydrate 15.7, Fiber 0.1, Sugar 0.1, Protein 18.9
CHEESE-STUFFED PIZZA PRETZELS RECIPE BY TASTY
Here's what you need: store-bought pizza dough, shredded mozzarella cheese, presliced pepperoni, marinara sauce, nonstick vegetable oil cooking spray
Provided by Tasty
Categories Appetizers
Yield 3 pretzels
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F (220°C).
- Unroll the dough, it should form 15x9-inch (38x22 cm) rectangle, then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.)
- Carefully stretch each of the strips by width and length - stretch each to about 3 inch (7 ½ cm) width and about 34 inch (86 cm) length.
- Sprinkle 1 cup (100g) of cheese down the center of each dough strip. Reserve the last 1 cup (100g) of cheese for later.
- Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese.
- Cover a baking sheet with foil and spray with vegetable oil.
- To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. Repeat with the other two dough logs.
- Wrap pepperonis on the pretzels - 5-ish per pretzel - then sprinkle the remaining cup of cheese among the three pretzels.
- Bake 14-18 minutes until deep golden brown.
- Serve immediately with pizza sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 953 calories, Carbohydrate 74 grams, Fat 48 grams, Fiber 2 grams, Protein 55 grams, Sugar 6 grams
SOFT BAKED PRETZELS AND A CHEESY MUSTARD DIP
Who doesn't like pretzels and cheese dip. This is simple, easy, quick and a great appetizer. Try MNF (Monday Night Football), a Sunday tail gate, or just a pot luck dinner. Just easy. If you don't want salt, pepper, poppy seeds, parmesan, lots of other topping can be put on the pretzel if you don't want salt..
Provided by SarasotaCook
Categories Kid Friendly
Time 40m
Yield 24 pretzels, 24 serving(s)
Number Of Ingredients 8
Steps:
- Cheese sauce -- Add the beer (or milk), cheese, mustard, and onion to a small sauce pan and heat up. Garnish with the sauteed bacon.
- Bread -- Separate the 12 bread sticks and then cut each lengthwise in half to make 24 bread sticks. Now roll each one to make a small rope. Now make a knot. I don't care how you make the knot, use any design you want. I like to make a '"O" the cross the bottom and twist and then flip the cross piece back over the "O", but again, just make a knot, it isn't important that they look perfect.
- Brush the breadstick with egg and then add the salt. Bake 375 for about 15 minutes until golden brown.
- Serve with the cheese sauce. The perfect quick appetizer.
Nutrition Facts : Calories 87, Fat 3.5, SaturatedFat 1.6, Cholesterol 16.3, Sodium 824.3, Carbohydrate 10.1, Fiber 0.4, Sugar 1, Protein 3.4
CHEESY PRETZEL RING DIP RECIPE BY TASTY
Here's what you need: pizza dough, water, baking soda, egg, salt, cream cheese, shredded cheddar cheese, sour cream, cayenne pepper, garlic powder
Provided by Jody Duits
Categories Snacks
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F (220°C).
- Cut pizza dough into 12 portions. Roll into balls.
- Boil water and add baking soda.
- NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there's enough room left in the pot that it won't boil over when the baking soda is added.
- Place dough balls in the pot, boiling for 20-30 seconds in batches.
- Line a 10" (25 cm) skillet with the dough balls, making a ring along the outside edge.
- Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
- Par-bake the dough for 15 minutes.
- While the dough is baking, combine the cream cheese, 1½ cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
- Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
- Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
- Allow to cool before serving.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 35 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams
CHEESY PRETZEL DIPPERS
One of the nice things about serving up these Cheesy Pretzel Dippers? No utensils to wash afterward!
Provided by My Food and Family
Categories Birthday Party Recipes
Time 10m
Yield 8 servings, two cubes each
Number Of Ingredients 3
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.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CHEESY SNACK MIX
Our love for Mexican food inspired me to make party mix with taco seasoning. The flavor is so mild that it's even kid friendly. -Elizabeth Wynne, Aztec, New Mexico
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 2-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, combine cereal and pretzels. In a small bowl, mix melted butter and taco seasoning; drizzle over cereal mixture and toss to coat., Microwave, uncovered, on high 3-3-1/2 minutes or until heated through, stirring once every minute. Stir in popcorn. Transfer to a baking sheet to cool completely. Store in an airtight container.
Nutrition Facts : Calories 151 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 362mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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