Spooky Pretzel Owls Food

SPOOKY PRETZEL OWLS

Steps:

• Melt chocolate chips in microwave or over stove until smooth.
• Add 5 drops of green food dye and mix until chocolate turns green.
• Dip soft pretzel in chocolate and let rest on food rack for 10 minutes.
• Use a piping bag filled with white frosting to decorate pretzel with thin lines. Press 4 banana candies onto bottom of pretzel to make Owl's feet.
• Press 1 candy corn in center of pretzel for Owl's nose.
• Twist off top of chocolate sandwich cookie then press onto top right and top left of pretzel for Owl's eyes.
• Press on chocolate mints onto chocolate sandwich cookie for Owl's eye balls. Press on 2 inch slice of apple green licorice for Owl's eye brow.
• Enjoy!

FROZEN CHOCOLATE PRETZEL COVERED BANANAS

Steps:

• LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
• INSERT pretzel stick into center of each banana. Freeze 1 hour.
• PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
• Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.

PEANUT BUTTER CHOCOLATE PRETZEL SANDWICHES

Steps:

• Stir powdered sugar and peanut butter together until combined. This will take some time and a little elbow grease but it will come together eventually.
• Melt the chocolate chips. I put mine in a glass Pyrex measuring cup and microwave for 1 minute, stir, and microwave 30 seconds more.
• Sandwich about 1t. of the peanut butter mixture between two pretzels.
• Dip in melted chocolate (I use a fork to fish the pretzels out and bang off the excess chocolate).
• Let set up for several hours (overnight is best). Don't freeze as the peanut butter filling will cause the chocolate to sweat when they thaw out.

SWEET & SALTY CHOCOLATE-COVERED PRETZELS

Steps:

• Pour melted butter over chocolate chips and microwave on high for two minutes. Stir until chocolate is creamy.
• Dip pretzels in chocolate and coat well. Drain excess chocolate off of pretzels and place on a piece of wax paper.
• Cool until chocolate hardens. Store in airtight container.

MUSSELS IN SAFFRON BROTH (COZZE ALLO ZAFFERANO)

Steps:

• In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
• In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
• Add onion and cook until it starts to soften, 4 minutes.
• Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
• Remove the shells and divide between serving bowls, discarding any shells did not open.
• At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.".
• At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
• Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
• Pour broth over mussels and serve.