DILLY PRETZELS
This savory snack shapes up in mere minutes and disappears just as quickly. My family agrees that you can't eat just one. That's okay, though-making more is just a matter of coating purchased pretzels with spices. Our children are always happy to help! -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Snacks
Time 20m
Yield about 10 cups.
Number Of Ingredients 6
Steps:
- Spread pretzels in an ungreased 15x10x1-in. baking pan. Combine oil, dressing mix, dill, lemon-pepper and garlic powder; pour over pretzels and mix well. Bake at 350° for 12-15 minutes, stirring every 5 minutes. Cool. Store in an airtight container.
Nutrition Facts :
MARINATED PRETZELS
Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
Provided by Sue
Categories Appetizers and Snacks
Time 1h20m
Yield 16
Number Of Ingredients 5
Steps:
- Break the pretzels into a large bowl.
- In a medium bowl, blend the olive oil, ranch-style dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the marinated pretzels on a large cookie sheet. Bake approximately 10 minutes. Allow the pretzels to cool, then serve.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 3.1 g, Fat 10.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 140.4 mg, Sugar 0.4 g
GARLIC DILL PRETZELS
I've seen a ton of seasoned pretzel recipes here on "Zaar but none are exactly like the recipe that my sister and I developed. This is our favorite version. the original recipe called for a cup of Orville Redenbacher's popcorn oil but we were looking for a way to make it a bit cheaper with the same taste.
Provided by Margie99
Categories For Large Groups
Time 4h5m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Put the pretzels into a huge bowl and sprinkle with all the seasonings. Add the oil and butter buds and stir well.
- Cover and let sit for about 4 hours. I've often eaten them right away but they will taste better after a few hours or even the next day.
Nutrition Facts : Calories 54.5, Fat 0.4, SaturatedFat 0.1, Sodium 192.8, Carbohydrate 11.4, Fiber 0.5, Sugar 0.4, Protein 1.5
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
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